Progress PHN1310X User manual

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Contents

Safety information 2

Product description 3

Before first use 5

Operation 6

Tips and cooking tables 8

Care and cleaning 12

What to do if… 16

Technical Data 17

Installation 17

Disposal 20

Subject to change without notice

Safety information

Always keep these user instructions

with the appliance. Should the appliance

be passed on to third persons or sold, or

if you leave this appliance behind when

you move house, it is very important that

the new user has access to these user

instructions and the accompanying in-

formation.

These warnings are provided for the

safety of users and co-residents. So

read them carefully before connecting

and/or using the appliance.

Installation

• The installation must be performed by a

qualified person in accordance with the

rules and regulations in force. The individ-

ual operations for installing the appliance

are described under the instructions for

the installer.

• Have the appliance installed and connec-

ted by a qualified person with specialist

knowledge, who will carry it out in accord-

ance with the directives

• If any modifications to the power supply

are required because of the installation,

these should also be carried out by a quali-

fied electrician.

• Depending on the version, this oven has

been manufactured as a single appliance

or as a combination appliance with electric

hotplate for connection to 1, 2 or 3 phases

(without groups) of a 230V supply. Con-

nection to multiple phases without a neu-

tral (400V) will lead to destruction of the

oven and the connected hotplates.

Operation

• This oven is intended for cooking food;

never use it for other purposes.

• Be very careful when using the oven. The

extreme heat of the heating elements

makes the shelves and other parts very hot

• If you should for whatever reason use alu-

minium foil to cook food in the oven, never

allow it to come into direct contact with the

floor of the oven.

• When cleaning the oven, proceed with

care: never spray anything onto the grease

filter (if fitted), the heating elements or the

thermostat sensor.

• It is dangerous to make any types of mod-

ifications to this appliance itself or its char-

acteristics.

• During the baking, roasting and grilling

process, the oven window and the other

parts of the appliance get hot. Therefore,

children should be kept away from the ap-

pliance. When connecting electrical appli-

ances to sockets near the oven, take care

that cables do not come into contact with

hot rings or get caught in the oven door.

• Always use oven gloves to take hot oven-

proof dishes or pots out of the oven.

• Regular cleaning prevents the surface ma-

terial from deteriorating.

• Before cleaning the oven, either turn the

power off or pull the mains plug out.

• Make sure that the oven is in the “OFF”

position, when the oven is no longer being

used.

• The appliance must not be cleaned with a

superheated steam cleaner or a steam jet

cleaner.

• Do not use abrasive cleaners or sharp met-

al scrapers. These can scratch the glass in

the oven door, which may result in the

shattering of the glass.

2 progress

Personal safety

• This appliance is intended for use by

adults. It is dangerous to allow children to

use it or play with it.

• Children should be kept away while the

oven is working. Even after you have

switched the oven off, the door remains

hot for a long time.

• This appliance is not intended for use by

children or other persons whose physical,

sensory or mental capabilities or lack of

experience and knowledge prevents them

from using the appliance safely without su-

pervision or instruction by a responsible

person to ensure that they can use the ap-

pliance safely.

Customer service

• Have checks and/or repairs carried out by

the manufacturer’s service department or

by a service department authorised by the

manufacturer and use only original spare

parts.

• Do not attempt to repair the appliance

yourself in the event of malfunctions or

damage. Repairs carried out by untrained

persons may cause damage or injury.

Product description

1

10

11

12

13

2 53 4

6 987

14

1 Control panel

2 Knob switch for front left hotplate

3 Knob for left rear hotplate

4 Temperature control - control indicator

5 Temperature controller

6 Oven controller

7 Power indicator

8 Knob switch for right rear hotplate

9 Knob for right front hotplate

10 Air Vents for Cooling Fan

11 Grill

12 Interior light

13 Oven Fan

14 Rating Plate

progress 3

Accessories

Dripping pan

Baking tray

Oven shelf

Operation

Oven regulator

Oven is switched off.

Fan forced cooking

Conventional cooking -top and bot-

tom heating element

Bottom oven element

Thermal grill

Grill

Defrosting

Power indicator

The power indicator lights up when the oven

control is in use.

Temperature regulator

Turn the temperature controller anticlock-

wise to select temperatures between 50°C

and 250°C.

Temperature controller - control

indicator

This control indicator lights up when the tem-

perature controller is turned.

The display remains lit until the temperature

you want is reached. It then cycles on and off

to indicate that the temperature is being

maintained.

Control knobs for hob

The selector knobs for the four hob heating

elements are located on the switch panel.

The hotplates are controlled by a 9- position

switch, from which the following working lev-

els can be used:

– 0 = OFF

–

1 = Minimum

– 9 = Maximum

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Dual-circuit switching

(see the list of appliances in the «Tech-

nical Data» chapter)

Switch on both hot rings by turning the cook-

ing zone knobs from level 9 to “

” posi-

tion (clockwise);

There is an audible “click”.

Both heating circuits are now switched on

simultaneously.

You can then set the level you want (turn the

knob anti-clockwise).

Never leave the appliance unsupervised

when preparing food with oil or fat, like chips,

for example, as oil and fat can easily catch

fire if overheated.

Safety thermostat

To prevent dangerous overheating (through

incorrect use of the appliance or defective

components), the oven is fitted with a safety

thermostat, which interrupts the power sup-

ply. The oven switches back on again auto-

matically, when the temperature drops.

Should the safety thermostat trigger due to

incorrect use of the appliance, simply remedy

the error after the oven has cooled down. If,

on the other hand, the thermostat triggers

because of a defective component, please

contact Customer service.

Cooling fan

The oven is equipped with a cooling fan,

which cools the control panel, the operating

knobs and the oven door handle. The cooling

fan is activated automatically when the oven

is in use.

The warm air is blown through the opening

next to the oven door handle.

The cooling fan shuts down when the oven

function switch is in the " 0 " position.

Before first use

Warning! Remove all packaging,

both inside and outside the oven,

before using the oven.

Before the first use, the oven should be heat-

ed while empty.

During this time, an unpleasant odour may be

emitted. This is absolutely normal. It is

caused by manufacturing residues.

Ensure that the kitchen is well ventilated.

1.

Turn the oven regulator to hot air

2. Turn the temperature regulator to 250°C.

3. Open a window for ventilation.

4. Allow the oven to run empty for approxi-

mately 45 minutes.

Repeat the procedure for top and bottom

oven element

and thermal grill for

about 5-10 minutes.

progress 5

Once this operation is carried out, let the

oven cool down, then clean the oven cavity

with a soft cloth soaked in warm soapy wa-

ter.

Before cooking for the first time, carefully

wash the oven accessories as well.

To open the oven door, always hold the han-

dle in the centre, until it is fully open.

Operation

Using the oven

Important! Do not lay aluminium foil, or

place baking trays, etc. on the oven floor, as

the heat built up will damage the oven

surface enamel. Always place pans and pots,

ovenproof pans and pots as well as

aluminium trays on the shelf which has been

inserted in the shelf runners. When food is

heated, steam is created, similar to a kettle.

When the steam comes into contact with the

glass in the oven door, it condenses and

creates water droplets.

To reduce condensation, always pre-

heat the empty oven for 10 minutes.

We recommend you wipe the water droplets

away after every cooking process.

Important! Always cook with the oven

door closed.

Always open the oven door carefully. Do not

allow the door to ”fall open”, support the

door using the door handle, until it is fully

open

The oven has four shelf levels.

4

3

2

1

The shelf positions are counted from the

floor of the oven upwards, as shown in

the figure.

The slide-in components must always

be properly inserted (see figure).

Do not place cookware and pots directly

on the floor of the oven.

Fan forced cooking (hot air)

The food is cooked by means of preheated

air force-blown evenly round the inside of the

oven by a fan set on the rear wall of the oven

itself.

The heat reaches all parts of the oven evenly

and fast. This means that you can simulta-

neously cook different types of food posi-

tioned on the various oven shelves.

The advantages of cooking with this

function are:

– Faster preheating

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As the fan oven quickly reaches tempera-

ture, it is not usually necessary to preheat

the oven although you may find that you

need to allow an extra 5-7 minutes on

cooking times. For recipes which require

higher temperatures, best results are ach-

ieved if the oven is preheated first, e.g.

bread, pastries, scones, souffles, etc.

–

Lower temperatures

Fan-assisted cooking generally requires

lower temperatures than conventional

cooking.

Follow the temperatures recommended in

the cooking chart. Remember to reduce

temperatures for top and bottom heat by

about 20-25 ºC for your own conventional

recipes.

–

Even heating for baking

The fan oven has uniform heating on all

shelf positions. This means that batches of

the same food can be cooked in the oven

at the same time. However, the top shelf

may brown slightly quicker than the lower

one.

This is absolutely normal. There is no fla-

vour transference between dishes.

Top and bottom heating element

– The middle shelf position allows for the

best heat distribution. If you want a base

browning, simply place the cakes and pas-

tries on to a lower shelf position in the

oven. To increase top browning, raise the

shelf position.

– The material and finish of the baking trays

and dishes used will affect base browning.

Enamelware, dark, heavy or nonstick uten-

sils increase base browning, while oven

glassware, shiny aluminium or polished

steel trays reflect the heat away and give

less base browning.

– Always place dishes centrally on the shelf

to ensure even browning.

– Stand dishes on suitably sized baking

trays to prevent spillage onto the base of

the oven and make cleaning easier.

–

Do not place dishes, tins or baking

trays directly on the oven base as it be-

comes very hot and damage will occur.

When using this setting, heat comes from

both the top and bottom elements. This

allows you to cook on a single level. This is

particularly suitable for dishes which re-

quire extra base browning such as, e. g.

quiches and flans.

Gratins, lasagne and hotpots which require

extra top browning also cook well in the con-

ventional oven.

How to use heat from above and below:

1. Turn the oven controller to the function

you want

2. Turn the temperature control to the tem-

perature you want.

Bottom oven element

This function is particularly useful when bak-

ing cakes and pastry bases as well as finish-

ing off quiches or flans, to ensure that the

quiche or pastry base is cooked through.

The temperature controller’s lamp lights

up until the correct temperature is

reached. It then cycles on and off to in-

dicate that the temperature is being

maintained.

Grilling

– Most foods should be placed on the grid

in the grill pan to allow maximum circula-

tion of air and to lift the food out of the fats

or juices. If preferred, foods such as, e. g.

fish, liver and kidneys may be placed di-

rectly on the grill pan.

– Food should be thoroughly dried before

grilling to minimise splashing. Brush lean

meats and fish lightly with a little oil or mel-

ted butter to keep them moist during cook-

ing.

– Accompaniments such, e. g. tomatoes

and mushrooms may be placed under-

neath the grid when grilling meats.

– When toasting bread, we suggest that the

top runner position is used.

– The food should be turned over during

cooking, as required.

Using the grill

The grill causes direct heat to gather quickly

in the middle of the grill pan. For best results,

grill food in small quantities. Energy can also

be saved in this way.

1. Turn the oven control in order to turn on

the oven

2. Turn the temperature control to the tem-

perature you want.

3. Choose the suitable shelf for the grill pan

and grill according to whether or not the

progress 7

food to be grilled is thick or thin. Follow

the instructions for grilling.

The grill element is controlled by the thermo-

stat. During the grilling process the grill inter-

mittently switches itself on and off in order to

avoid overheating.

Thermal grill

Thermal grill offers an alternative method of

cooking food items normally associated with

conventional grilling. The grill element and the

oven fan operate simultaneously, circulating

hot air around the food.

The need to check and turn the food is re-

duced.

Thermal grill helps to minimise cooking

smells in the kitchen.

With the exception of toast and rare steaks,

you can thermally grill all the foods you would

normally cook under a conventional grill.

Cooking is more gentle; therefore food gen-

erally takes a little longer to cook with thermal

grilling compared with conventional grilling.

One of the advantages is that larger quanti-

ties can be cooked at the same time.

1. Turn the oven control in order to turn on

the oven

2.Important! Set the thermal grill at a

maximum temperature of 200°C.

Defrosting

The oven fan operates without heat and cir-

culates the air, at room temperature, inside

the oven.

This increases the speed of defrosting.

However, please note that the temperature

of the kitchen will influence the speed of de-

frosting.

This function is particularly suitable for de-

frosting delicate food which could be dam-

aged by heat, e.g. cream filled gateaux, iced

cakes, pastries, bread and other yeast prod-

ucts.

Make sure that the temperature controller is

in the OFF position.

Tips and cooking tables

On baking:

Cakes and pastries usually require a medium

temperature (150°C-200°C).

Therefore, it is necessary to pre-heat the

oven for approx. 10 minutes.

Do not open the oven door before 3/4 of the

baking time has elapsed.

Shortcrust pastry is baked in a springform tin

or on a tray for up to 2/3 of the baking time

and then garnished before being fully baked.

This further baking time depends on the type

and amount of topping or filling.

Sponge mixtures must separate with difficul-

ty from the spoon.

The baking time would be unnecessarily ex-

tended by too much liquid.

If two baking trays with pastries or biscuits

are inserted into the oven at the same time,

a shelf level must be left free between the

trays.

If two baking trays with pastries or biscuits

are inserted into the oven at the same time,

the trays must be swapped and turned

around after about 2/3 of the baking time.

When roasting:

Do not roast joints smaller than 1 kg.

Smaller pieces could dry out when roasting.

Dark meat, which is to be well done on the

outside but remain medium or rare inside,

must be roasted at a higher temperature

(200°C-250°C).

White meat, poultry and fish, on the other

hand, require a lower temperature (150°C-

175°C).

The ingredients for a sauce or gravy should

only be added to the roasting pan right at the

beginning if the cooking time is short.

Otherwise add them in the last half hour.

You can use a spoon to test whether the

meat is cooked: if it cannot be depressed, it

is cooked through.

Roast beef and fillet, which is to remain pink

inside, must be roasted at a higher temper-

ature in a shorter time.

If cooking meat directly on the oven shelf, in-

sert the roasting pan in the shelf level below.

Leave the joint to stand for at least 15 mi-

nutes, so that the meat juices do not run out.

To reduce the build up of smoke in the oven,

it is recommended to pour a little water in the

roasting pan.

To prevent condensation forming, add water

several times.

The plates can be kept warm in the oven at

minimum temperature until serving.

8 progress

Important! Do not line the oven with

aluminium foil and do not place baking

trays, pots, etc. on the oven floor, as the

heat that builds up will damage the oven

enamel.

Cooking times

Cooking times can vary according to the dif-

ferent composition, ingredients and amounts

of liquid in the individual dishes.

Note the settings of your first cooking or

roasting to gain experience for later prepara-

tion of the same dishes.

Based upon your own experiences you will

be able to alter the values given in the tables.

Baking and roasting table

CAKES

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Whisked recip-

ies

2 170 2 (1 and

3)

165 45-60 In cake mould

Shortbread

dough

2 170 2 (1 and

3)

160 24-34 In cake mould

Butter-milk

cheese cake

1 170 2 165 60-80 In cake mould 26 cm

Apple cake (Ap-

ple pie)

1 170 2 left +

right

160 100-120 2 cake moulds of 20 cm on

the oven shelf

Strudel 2 175 2 150 60-80 On baking tray

Jam- tart 2 170 2 left +

right

160 30-40 In cake mould 26 cm

Fruit cake 2 170 2 155 60-70 In cake mould 26 cm

Sponge cake

(Fatless sponge

cake)

2 170 2 160 35-45 In cake mould 26 cm

Christmas cake/

Rich fruit cake

2 170 2 160 50-60 In cake mould 20 cm

Plum cake 2 170 2 165 50-60

In bread tin

1)

Small cakes 3 170 3 (1 and

3)

165 20-30 On flat baking tray

Biscuits 3 150 3 (1 and

3)

140 20-30

On flat baking tray

1)

Meringues 3 100 3 115 90-120 On flat baking tray

Buns 3 190 3 180 15-20

On flat baking tray

1)

Choux 3 190 3 (1 and

3)

180 25-35

On flat baking tray

1)

Plate tarts 3 180 2 170 45-70 In cake mould 20 cm

Victoria sand-

wich

1 or 2 180 2 170 40-55 Left + right in cake mould 20

cm

1) Preheat for 10 minutes.

progress 9

BREAD AND PIZZA

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

White bread 1 190 1 195 60-70 1-2 pieces, 500 gr one

piece

1)

Rye bread 1 190 1 190 30-45 In bread tin

Bread rolls 2 190 2 (1 and

3)

180 25-40 6-8 rolls on flat baking tray

1)

Pizza 1 190 1 190 20-30

On deep roasting pan

1)

Scones 3 200 2 190 10~20

On flat baking tray

1)

1) Preheat for 10 minutes.

FLANS

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Pasta flan 2 180 2 180 40-50 In mould

Vegetable flan 2 200 2 200 45-60 In mould

Quiches 1 190 1 190 40-50 In mould

Lasagne 2 200 2 200 25-40 In mould

Cannelloni 2 200 2 200 25-40 In mould

Yorkshire pud-

ding

2 220 2 210 20-30

6 pudding mould

1)

1) Preheat for 10 minutes.

MEAT

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Beef 2 200 2 190 50-70 On oven shelf and deep

roasting pan

Pork 2 180 2 180 90-120 On oven shelf and deep

roasting pan

Veal 2 190 2 175 90-120 On oven shelf and deep

roasting pan

English roast

beef rare

2 210 2 200 44-50 On oven shelf and deep

roasting pan

English roast

beef medium

2 210 2 200 51-55 On oven shelf and deep

roasting pan

English roast

beef well done

2 210 2 200 55-60 On oven shelf and deep

roasting pan

Shoulder of

pork

2 180 2 170 120-150 On deep roasting pan

10 progress

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Shin of pork 2 180 2 160 100-120 2 pieces on deep roasting

pan

Lamb 2 190 2 190 110-130 Leg

Chicken 2 200 2 200 70-85 Whole on deep roasting

pan

Turkey 1 180 1 160 210-240 Whole on deep roasting

pan

Duck 2 175 2 160 120-150 Whole on deep roasting

pan

Goose 1 175 1 160 150-200 Whole on deep roasting

pan

Rabbit 2 190 2 175 60-80 Cut in pieces

Hare 2 190 2 175 150-200 Cut in pieces

Pheasant 2 190 2 175 90-120 Whole on deep roasting

pan

FISH

TYPE OF DISH

Conventional

cooking

Fan forced

cooking

Cooking

time [min]

Notes

Level

Temp

[°C]

Level

Temp

[°C]

Trout/Sea

bream

2 190 2 (1 and

3) 2 (1

and 3)

175 40-55 3-4 fishes

Tuna fish/Sal-

mon

2 190 2 (1 and

3)

175 35-60 4-6 fillets

Grilling

Timings do not include pre-heating.

The empty oven should always be pre-

heated for 10 minutes.

Quantity Grilling Cooking time in minutes

TYPE OF DISH Pieces g

level

Temp.

(°C)

1st side 2nd side

Fillet steaks 4 800 3 250 12-15 12-14

Beef steaks 4 600 3 250 10-12 6-8

Sausages 8 / 3 250 12-15 10-12

Pork chops 4 600 3 250 12-16 12-14

Chicken (cut in 2) 2 1000 3 250 30-35 25-30

Kebabs 4 / 3 250 10-15 10-12

Breast of chicken 4 400 3 250 12-15 12-14

Hamburger 6 600 3 250 20-30

Pre-heat 5’00'’

progress 11

Quantity Grilling Cooking time in minutes

TYPE OF DISH Pieces g

level

Temp.

(°C)

1st side 2nd side

Fish Fillet 4 400 3 250 12-14 10-12

Toasted sandwich-

es

4-6 / 3 250 5-7 /

Toast 4-6 / 3 250 2-4 2-3

Thermal grill

Warning! With the thermal grill, select a

maximum temperature of 200°C.

Quantity Grilling Cooking time in minutes

TYPE OF DISH Pieces g

level

Temp.

(°C)

1st side 2nd side

Rolled joints (turkey) 1 1000 3 200 30-40 20-30

Chicken (cut in two) 2 1000 3 200 25-30 20-30

Chicken drumsticks 6 - 3 200 15-20 15-18

Quail 4 500 3 200 25-30 20-25

Vegetable gratin - - 3 200 20-25 -

pieces. Scallops - - 3 200 15-20 -

Mackerel 2-4 - 3 200 15-20 10-15

Fish slices 4-6 800 3 200 12-15 8-10

The temperatures quoted are guide-

lines. If necessary, the temperatures

should be adjusted to personal require-

ments.

Care and cleaning

Warning! Before any cleaning,

switch the oven off and let it cool

down.

Warning! The appliance must not be

cleaned with a superheated steam

cleaner or a steam jet cleaner.

Important: Before carrying out any cleaning

operation, the device must be disconnected

from the power supply.

To ensure a long life for your appliance, it is

necessary to perform the following cleaning

operations regularly:

• Only perform when the oven has cooled

down.

• Clean the enamelled parts with soapy wa-

ter.

• Do not use abrasive cleaners.

• Dry the stainless steel parts and glass with

a soft cloth.

• If there are stubborn stains, use commer-

cially available cleaners for stainless steel

or warm vinegar.

The oven’s enamel is extremely durable and

highly impermeable.

The action of hot fruit acids (from lemons,

plums or similar) can, however, leave perma-

nent, dull, rough marks on the surface of the

enamel.

However such marks in the brightly polished

surface of the enamel do not affect the op-

eration of the oven.

Clean the oven thoroughly after every use.

This is the easiest way to clean dirt off. It pre-

vents dirt being burnt on.

Cleaning materials

Before using any cleaning materials on your

oven, check that they are suitable and that

their use is recommended by the manufac-

turer

12 progress

Cleaners that contain bleach should NEVER

be used as they may dull the surface finishes.

Harsh abrasives should also be avoided.

External cleaning

Regularly wipe over the control panel, oven

door and door seal using a soft cloth well

wrung out in warm water to which a little liq-

uid detergent has been added.

To prevent damaging or weakening the door

glass panels avoid the use of the following:

• Household detergents and bleaches

• Impregnated cleaning pads that are un-

suitable for non-stick saucepans

• Brillo/Ajax pads or steel wool pads

• Chemical oven pads or aerosols

• Rust removers

• Bath/Sink stain removers

Clean the outer and inner door glass using

warm soapy water.

Should the inner door glass become heavily

soiled it is recommended that a cleaning

product such as “Hob Brite” is used Do not

use paint scrapers to remove soilage.

Oven cavity

The enamelled oven floor is best cleaned

whilst the oven is still warm.

Wipe the oven with a soft cloth which is

washed out in warm soapy water after every

use. From time to time a more thorough

cleaning is required. Use a commercially

available oven cleaner for this.

Grill heating element

This model has been fitted with a hinged grill

element to enable you to clean the roof of the

oven easily.

Warning! Before proceeding ensure

the oven is cool and is disconnected

from the electricity supply.

1. Undo the screw fastening the grill el-

ement (see Fig.). When carrying out

this operation for the first time, we

recommend using a screwdriver.

2. Then pull the grill element down

carefully until you can access the

oven cover (see Fig.).

3. Clean the oven cover with a suitable

cleaner and wipe dry before replac-

ing the hinged grill element.

4. Gently push up the grill element into

place and tightly screw the holding

nut.

Warning! Ensure the retaining nut on

the grill element is properly

tightened so that it does not fall

down when in use.

Replacing the oven light

Important! Separate the appliance from

the power supply by switching off the

fuse.

If the oven bulb needs replacing, the new

bulb must have the following specifications:

– Electric power: 15W / 25W

– Electrical rating: 230 V (50 Hz)

– Heat resistance up to 300 °C

– Connection type: E14

These replacement bulbs can be purchased

from your dealer.

progress 13

To change the oven light:

1. Before proceeding ensure the oven is

cool and is disconnected from the elec-

tricity supply.

2. Push in and turn the glass cover anti-

clockwise

3. Remove the faulty bulb and replace with

the new one.

4. Refit the glass cover and restore the elec-

trical supply.

The oven door

The oven door consists of two panes of

glass. The oven door can be disassembled

and the internal panes can be removed to

make cleaning easier.

Warning! Remove the oven door before

cleaning it. The oven door could abruptly

close if you try to remove the internal

panes of glass when the door is still

assembled.

To do so, proceed as follows:

1. Open the door fully.

2. Locate the two door hinges

3. Lift and turn the levers on the two hinges

4. Hold the door by the side edges and

close it slowly but not COMPLETELY

5. Pull the door forward, removing it from its

seat

6. Place the door on a stable surface pro-

tected by a soft cloth to prevent the han-

dle surface from being damaged

14 progress

7. Release the locking system to remove the

internal panes of glass

8. Turn the 2 fasteners 90° and extract them

from their seats

90°

9. Carefully lift the top pane out a little and

pull out the pane which is visible on all

four sides of the frame.

1

2

Clean the oven door with lukewarm water

and a soft cloth. Do not use any scourers,

metal wool, abrasive sponges or acids which

could damage the heat reflecting special sur-

faces of the inner pane.

After cleaning the inner pane put back in the

door. Insert the door in the oven; proceed in

reverse order. Be mindful of the correct align-

ment of the panes.

To perform this operation correctly, proceed

as follows:

1. The inner pane with the frame on four

sides must be installed so that the screen

faces the outside of the oven. Touch the

visible surface. If there is no roughness on

the level of the screen, the pane is inser-

ted correctly.

2. The inner pane must be put in its place

according to figure.

progress 15

After putting the panes in the oven door, se-

cure them in reverse order, following the

guidelines in Point 8 .

Important! Never clean the oven door

when it is warm as the panels might

shatter. If you can see scratches or

cracks in the glass panel, call your

nearest service centre immediately to

have the panel replaced.

Models in stainless steel or aluminium:

Clean the oven door and operating panel in

stainless steel or aluminium with a damp

sponge and then dry carefully with a soft

cloth. Never use metal pads, metal wool,

acids or abrasives for cleaning because they

may scratch the surfaces.

Cleaning the oven door seals

A seal is fitted around the opening of the

oven.

Important! Check the condition of the

seal on a regular basis.

If you notice damage to the seal, please

contact the nearest service centre im-

mediately. Do not use the oven until the

seal has been replaced.

What to do if…

If the appliance is not working correctly,

please check the following before contacting

the Electrolux Service Centre.

PROBLEM SOLUTION

• The oven does not switch on. • Check whether a cooking function and a tem-

perature have been selected,

or

• Check that the appliance is properly connected

and the socket switch or the mains supply to

the oven is on.

• The control light for the oven temperature does

not come on.

• Use the temperature controller to choose a

temperature,

or

• use the oven controller to select a function.

• The internal oven light does not come on. • use the oven controller to select a function.

or

• check the bulb and replace if necessary (see

“Replacing the oven light”).

• It takes too long to cook the dishes or they cook

too quickly.

• Adjust the temperature if necessary,

or

• refer to the contents of this user guide, in par-

ticular, the "Tips and cooking tables" chapter.

• Steam and condensation settle on the food and

in the oven cavity.

• Leave dishes inside the oven no longer than 15

- 20 minutes after the cooking is completed.

• The fan is too loud. • Check that the shelves and the cookware do

not knock the back of the oven and vibrate as

a result.

16 progress

Technical Data

Heating element ratings

Bottom oven element 1000 W

Top and bottom heating element 1800 W

Hot air 1825 W

Thermal grill 1650 W

Grill 1650 W

Oven light 25 W

Hot air fan motor 25 W

Cooling fan motor 25 W

Total connection rating 1875 W

Operating voltage (50 Hz) 230 V-400 V

3N~

Dimensions of the recess

Height 600 mm

Width 560 mm

Depth 550 mm

Oven cavity

Height 335 mm

Width 395 mm

Depth 400 mm

Oven capacity 56 l

The appliance can be combined with the

following built-in hobs and built-in glass

ceramic hobs:

Glass ceramic

hob types:

Total con-

nected

load

Supply

voltage(50

Hz)

PEM 6000 E 6000 W 230V

PES 6000 E 5800 W 230V

PES 6060 E 7600 W 230V

Maximum rated heating capacity:

Oven + glass ceramic hob 9475 W

Installation

Instructions for the Installer

Important!

Installation and connection must be

done in compliance with the regulations

in force. Any interventions must be

carried out when the appliance is

switched off. Only qualified service

engineers may repair the appliance

The manufacturing company disclaims

any liability if the safety measures are

not observed.

Connecting to the electrical supply

Before connecting to the electrical supply,

please make sure:

– The fuse and the domestic electrical in-

stallation must be designed for the max.

load of the appliance (see rating plate).

– The domestic electrical installation must

be equipped with a proper earth connec-

tion in accordance with the regulations in

force.

– The socket or the multi-pole off switch

must be easy to access after the appliance

has been installed.

The appliance is shipped without a mains ca-

ble, as - depending on the type of supply

available - a mains lead with a standard plug

designed for the load specified on the rating

plate is required. Insert the plug into a socket

that satisfies the regulations.

The following types of mains cable are suit-

able, taking the necessary rated cross sec-

tion into account:

H07RN-F, H05RN-F, H05RR-F, H05VVF,

H05V2V2-F (T90), H05BB-F.

If the appliance is connected without a plug,

or if the plug is not accessible, a multipole off

switch (e.g. fuses, circuit breaker) with a min-

imum gap of 3 mm between the contacts

must be installed between the appliance and

mains cable. The switch must not interrupt

the earth wire at any point. The yellow-green

earth wire should be 2-3 cm longer than all

other cables.

The connection cable must always be laid

out so that at no point does it reach 50°C

(over room temperature).

After the connection has been carried out,

the heating elements must be tested by be-

ing operated for about 3 minutes.

Terminal block

The appliance is fitted with an easily-acces-

sible 6-way terminal block, with its links al-

progress 17

ready set for operation on a 400V supply with

neutral (see illustration).

In the case of a different supply voltage, the

terminal block links must be turned in line

with the schemes shown in the illustration.

The protective conductor is connected to the

terminal.

After connection, secure the cable to the ter-

minal block with strain relief.

1 2

3

4

5

Electrical connection to the hob

Important! Observe the installation

instructions for hob, built-in cooker or

control box!

This appliance can be connected to the hob

models specified in the «Technical data» sec-

tion.

The socket for connecting the hob is located

on the cooker housing.

The connecting cables of the heating ele-

ments and the protective conductor cable

are brought out from the built-in hob; these

cables are fitted with plug connections.

Insert the plugs and connecting cables in the

appropriate sockets.

This prevents any possible wrong connec-

tion.

The manufacturer accepts no liability if

the safety measures are not observed.

Installation instructions

For ensuring a trouble free use of the installed

appliance, the unit or the column where the

appliance is to be installed should have ap-

propriate dimensions.

In accordance with the regulations in force,

all parts which ensure the shock protection

of live and insulated parts must be fastened

in such a way that they cannot be undone

without tools.

These also include the fixing of any end walls

at the beginning or end of a line of builtin

units.

The shock protection must in any case be

ensured by the building in of the appliance.

The appliance can be placed with its back or

a side wall against higher kitchen units, ap-

pliances or walls. However, only other appli-

ances or units of the same height as the ap-

pliance can be placed against the other side

wall.

Oven dimensions (see figure)

594

7

20

570

590

540

560

18 progress

550 min

600

560-570

80÷100

Instructions for building in

For ensuring a trouble free use of the installed

appliance, the unit or the column where the

appliance is to be installed should have ap-

propriate dimensions.

Securing the oven to the cabinet

1. Open the oven door.

2. Fix the oven into the unit using the four

distance brackets (see figure - A ).

These fit exactly into the holes in the

frame. Then tighten the four wood screws

supplied (see figure B ).

A

B

Customer service

If the problem persists after the checks de-

scribed, contact your nearest service centre

and describe the fault, appliance model

( Mod. ), product number ( Prod. No. ) and

series number ( Ser. No. ) which you will find

on the oven rating plate.

progress 19

Disposal

The symbol on the product or on its

packaging indicates that this product may

not be treated as household waste. Instead

it should be taken to the appropriate

collection point for the recycling of electrical

and electronic equipment. By ensuring this

product is disposed of correctly, you will help

prevent potential negative consequences for

the environment and human health, which

could otherwise be caused by inappropriate

waste handling of this product. For more

detailed information about recycling of this

product, please contact your local council,

your household waste disposal service or the

shop where you purchased the product.

Packaging material

The packaging material is environmen-

tally-friendly and recyclable. Plastic parts

are marked with the international abbre-

viations such as, e.g. >PE <, >PS< etc.

Dispose of the packaging material in the

containers provided for this purpose at

your local waste management facility.

Warning! Your appliance should be

made inoperable before it is disposed of,

so that it does not constitute a danger.

To do this, take the mains plug from the

socket and remove the mains cable from

the appliance.

20 progress

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