K6E52/GR
K6E55/GR
Cooker
Installation and use
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Cooker with electric multifunction oven and electric hob
Instructions for installation and use 3
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3
Important
1 This appliance is intended for non-professional use
within the home.
2 Before using your appliance, read the instructions
in this owner’s manual carefully since you will find
all the instructions you require to ensure safe
installation, use and maintenance. Always keep this
owner’s manual close to hand since you may need
to refer to it in the future.
3 When you have removed the packing, check that the
appliance is not damaged. If you have any doubts, do
not use the appliance, contact your nearest Ariston
Service Centre. Never leave the packing components
(plastic bags, foamed polystyrene, nails, etc.) within
the reach of children since they are a source of potential
danger.
4 The appliance must be installed only by a qualified
person in compliance with the instructions provided.
The manufacturer declines all responsibility for
improper installation which may harm persons and
animals and damage property.
5 The electrical safety of this appliance can only be
guaranteed if the cooker is correctly and efficiently
earthed, in compliance with regulations on electrical
safety. Always ensure that the earthing is efficient; if
you have any doubts call in a qualified technician to
check the system. The manufacturer declines all
responsibility for damage resulting from a system which
has not been earthed.
6 Before plugging the appliance into the mains, check
that the specifications indicated on the date plate
correspond to those of the electrical mains of your
home.
7 Check that the electrical capacity of the system and
sockets will support the maximum power of the
appliance, as indicated on the data plate. If you have
any doubts, call in a qualified technician.
8 An omnipolar switch with a contact opening of at least
3 mm or more, is required for the installation.
9 If the socket and appliance plug are not compatible,
have the socket replaced with a suitable model by a
qualified technician. The latter, in particular, will also
have to ensure that the cross section of the socket
cables are suitable for the power absorbed by the
appliance. The use of adapters, multiple sockets and/
or extensions, is not recommended. If their use cannot
be avoided, remember to use only single or multiple
adapters and extensions which comply with current
safety regulations. In these cases, never exceed the
maximum current capacity indicated on the single
adapter or extension and the maximum power indicated
on the multiple adapter.
10 Do not leave the appliance plugged in if it is not in use.
Switch off the main switch when you are not using the
appliance.
11 The openings and slots used for ventilation and
dispersion of heat on the rear and below the control
panel must never be covered.
12 The user must not replace the supply cable of this
appliance. Always call an after-sales service centre
authorised by the manufacturer in the event of cable
damage or replacement.
13 This appliance must be used for the purpose for which
it was expressly designed. Any other use (e.g. heating
rooms) is considered to be improper and consequently
dangerous. The manufacturer declines all responsibility
for damage resulting from improper and irresponsible
use.
14 A number of fundamental rules must be followed when
using electrical appliances. The following are of
particular importance:
• do not touch the appliance when your hands or feet
are wet
• do not use the appliance barefoot
• do not use extensions, but if these are necessary
caution must be exercised.
• never pull the power supply cable or the appliance
to unplug the appliance plug from the mains.
• never leave the appliance exposed to atmospheric
agents (rain, sun etc.)
• do not allow children or persons who are not familiar
with the appliance to use it, without supervision.
15 Always unplug the hob from the mains or switch off the
main switch before cleaning or carrying out
maintenance operations.
16 If you are no longer using an appliance of this type,
remember to make it unserviceable by unplugging the
appliance from the mains and cutting the supply cable.
Also make all potentially dangerous parts of the
appliance safe, above all for children who could mistake
it for a toy.
17 Do not forget that the cooking zone stays hot for at
least half an hour after it has been turned off. Take
care not to inadvertently place pans or items on the
hot zone.
18 Do not turn the cooking zones on if there is any
aluminium foil or plastic material on the hob.
19 Do not get too close to the hot hob.
20 When using small electric appliances near the hob,
keep the power supply cable away from the hot parts.
21 Make sure you turn the handles of pots and pans
inwards to avoid knocking them over accidentally.
22 Never leave a cooking zone on without a pan on it, as
the zone would heat up almost immediately, causing
damage to the heating elements.
23 Remember to keep children away from the
appliance when you use the grill or oven, since
these parts become very hot. Keep children well
away.
24 Make sure the knobs are in the ”•”/”
o
” position when the
appliance is not in use.
25 If the cooker is placed on a pedestal, take the
necessary precautions to prevent the same from sliding
off the pedestal itself.
To maintain the EFFICIENCY and SAFETY of this appliance, we recommend:
• call only the Service Centers authorized by the manufacturer
• always use original Spare Parts
4
Installation Instructions
The following instructions should be read by a qualified
technician to ensure that the appliance is installed,
regulated and technically serviced correctly in compliance
with current regulations.
Important: The power supply to the appliance must be
cut off before any adjustments or maintenance work is
done on it.
Positioning
The cooker is manufactured with type X degree protection
against overheating.
Levelling Your Appliance (only on certain models)
4 support feet which are adjusted using screws are located
in the lower part of the cooker. These level off the oven
when necessary. It is essential that the cooker be standing
level.
Mounting the legs (only on certain models)
Press-fit legs are supplied which fit under the base of your
cooker.
Fitting on a Power Supply Cable
Opening the terminal board:
• Using a screwdriver, prise on the side tabs of the
terminal board cover;
• Pull open the cover of the terminal board.
To install the cable, proceed as follows:
• unscrew the wire clamp screw and the contact screws
Note: the jumpers are factory-set for a single-phase
230V connection (Fig. A).
• to make the electrical connections illustrated in fig. C
and fig. D, use the two jumpers housed in the box (fig.
B - reference “P”)
• fasten the supply cable in place with the clamp and
close the cover of the terminal board.
NL
230V 1N~
H07RN-F 3x4 CEI-UNEL 35364
1
3
2
4
5
Fig. A
N
L2
L1
L3
P
Fig. B
NL2L1
400V 2N~
H05RR-F 4x2.5 CEI-UNEL 35363
1
3
2
4
5
Fig. C
NL3L1L2
400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1
3
2
4
5
Fig. D
Connecting the supply cable to the mains
Install a standardised plug corresponding to the load
indicated on the data plate. When connecting the cable
directly to the mains, install an omnipolar circuit-breaker
with a minimum contact opening of 3 mm between the
appliance and the mains. The omnipolar circuit breaker
should be sized according to the load and should comply
with current regulations (the green-yellow earth wire should
not be interrupted by the circuit breaker). The supply cable
should be positioned so that it does not reach a tempera-
5
Cooker with Multifunction Oven
B
C
F
D
E
B
A
F
ture of more than 50°C with respect to the room tempera-
ture, anywhere along its length.
Before making the connection, check that:
• the limiter valve and the home system can support the
appliance load (see data plate);
• the mains are properly earthed in compliance with
current directives and regulations;
• there is easy access to the socket and omnipolar circuit
breaker, once the hob has been installed.
A Hob surface
B Electric hotplate
C Control Panel
D Oven Rack
E Dripping Pan or Baking Sheet
F Adjustable Feet
H Electric hotplate indicator light
L Selector Knob
M Thermostat Knob
N Electric hotplate control knobs
O Thermostat Light
P Electronic timer
S Cooking Control Timer Knob
N
O
L M S
H
How To Use Your Appliance
The various functions featured with the oven are controlled
using the knobs and buttons on the control panel.
Notice: The first time you use your appliance, we recom-
mend that you set the thermostat to the highest setting and
leave the oven on for about half an hour with nothing in it,
with the oven door shut. Then, open the oven door and let
the room air. The odour that is often detected during this
initial use is due to the evaporation of substances used to
protect the oven during storage and until it is installed.
Attention: Only use the bottom shelf of the oven when using
the rotisserie to cook (where present). For all other types of
cooking, never use the bottom shelf and never place anything
on the bottom of the oven when it is in operation because
this could damage the enamel. Always place your cookware
(dishes, aluminium foil, etc. etc.) on the grate provided with
the appliance inserted especially along the oven guides.
Attention: to use the oven in manual mode without the
cooking control timer, match the indicator on the control
panel with the
symbol on the timer knob.
Door lock device
Some models are equipped with a “door lock” device situated
between the control panel and the oven door. To open the
door, push down device “A” indicated in the figure.
N
O
L M P
H
6
ing temperatures are the same. A maximum of 2 racks
can be used at the same time, following the instructions in
the section entitled: “Cooking On More Than One Rack”.
This fan assisted mode is particularly recommended for
dishes requiring a gratin finish or for those requiring con-
siderably prolonged cooking times, such as for example:
lasagne, pasta bakes, roast chicken and potatoes, etc…
Moreover, the excellent heat distribution makes it possi-
ble to use lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more tender
and a decrease in the loss of weight for the roast. The fan
assisted mode is especially suited for cooking fish, which
can be prepared with the addition of a limited amount of
condiments, thus maintaining their flavour and appear-
ance.
Desserts: the fan assisted mode is also perfect for baking
leavened cakes.
Moreover, this mode can also be used to thaw quickly
white or red meat and bread by setting the temperature to
80 °C. To thaw more delicate foods, set the thermostat to
60°C or use only the cold air circulation feature by setting
the thermostat to 0°C.
“Top” oven
Position of thermostat knob “M”: Between 60°C and Max.
The top heating element comes on.
This mode can be used to brown food at the end of cook-
ing.
Grill
Position of thermostat knob “M”: Max
The top heating element and the turnspit come on.
The extremely high and direct temperature of the grill makes
it possible to brown the surface of meats and roasts while
locking in the juices to keep them tender. The grill is also
highly recommended for dishes that require a high
temperature on the surface: such as beef steaks, veal, rib
steak, filets, hamburgers etc...
Use the “grill” mode with the oven door shut.
Some grilling examples are included in the “Practical Cooking
Advice” paragraph.
Fan Assisted Grill
Position of thermostat knob “M”: between 60°C and 200°C.
The top central heating element and the fan come on. This
combination of features increases the effectiveness of the
unidirectional thermal radiation of the heating elements
through forced circulation of the air throughout the oven.
This helps prevent food from burning on the surface, al-
lowing the heat to penetrate right into the food. Excellent
results are achieved with kebabs made with meats and
vegetables, sausages, ribs, lamb chops, chicken in a spicy
sauce, quail, pork chops, etc.
All “gratin” cooking must be done with the oven door shut.
This mode is also ideal for cooking fish steaks, like sword-
fish, tuna, grouper, stuffed cuttlefish etc.
The turnspit
To start the turnspit, proceed as follows:
a) place the oven tray on the 1st rack;
b) insert the special turnspit support on the 3rd rack and
position the spit by inserting it through the special hole
into the turnspit at the back of the oven;
A
The Oven Control Knobs
This multi-function oven combines the advantages of tra-
ditional convection ovens with those of the more modern
fan assisted models in a single appliance.
It is an extremely versatile appliance that allows you to
choose easily and safely between 5 different cooking
modes. The various features offered by the oven are se-
lected by means of selector knob “L” and thermostat “M”
situated on the control panel.
“Defrosting” Mode
Position of thermostat knob “M”: any
The fan located on the bottom of the oven makes the air
circulate at room temperature around the food. This is
recommended for the defrosting of all types of food, but in
particular for delicate types of food which do not require
heat, such as for example: ice cream cakes, cream or
custard desserts, fruit cakes. By using the fan, the
defrosting time is approximately halved. In the case of
meat, fish and bread, it is possible to accelerate the
process using the “multi-cooking” mode and setting the
temperature to 80° - 100°C.
Convection Mode
Position of thermostat knob “M”: between 60°C and Max.
On this setting, the top and bottom heating elements come
on. This is the classic, traditional type of oven which has
been perfected, with exceptional heat distribution and re-
duced energy consumption. The convection oven is still
unequalled when it comes to cooking dishes made up of
several ingredients, e.g. cabbage with ribs, Spanish style
cod, Ancona style stockfish, tender veal strips with rice,
etc. Excellent results are achieved when preparing veal
or beef-based dishes as well (braised meats, stew, gou-
lash, wild game, ham etc.) which need to cook slowly and
require basting or the addition of liquid. It nonetheless re-
mains the best system for baking cakes as well as fruit
and cooking using covered casserole dishes for oven bak-
ing. When cooking in convection mode, only use one drip-
ping pan or cooking rack at a time, otherwise the heat
distribution will be uneven. Using the different rack heights
available, you can balance the amount of heat between
the top and the bottom of the oven. Select from among
the various rack heights based on whether the dish needs
more or less heat from the top.
Fan Assisted Mode
Position of thermostat knob “M”: Between 60°C and Max.
The heating elements, as well as the fan, will come on.
Since the heat remains constant and uniform throughout
the oven, the air cooks and browns food uniformly over its
entire surface. With this mode, you can also cook various
dishes at the same time, as long as their respective cook-
7
c) start the turnspit using knob “L” to select setting .
The oven light
Set knob “L” to the
symbol to turn it on. It lights the
oven and stays on when any of the electrical heating ele-
ments in the oven come on.
Thermostat Light (O)
This light indicates that the oven is heating. When it turns
off, the temperature inside the oven has reached the set-
ting made with the thermostat knob. At this point, the light
will turn on and off as the oven maintains the temperature
at a constant level.
Cooking Control Timer Knob
Some models are equipped with a timer program to control
when the oven shuts off during cooking. To use this feature,
you must wind the "S" knob one full turn in the counter-
clockwise direction
; Then, turn the knob in the clockwise
direction
, to set the time by matching up the indicator
on the control panel with the number of minutes on the
knob.
At the end of the programmed length of time, the timer will
sound and automatically turn off the oven.
Attention: to use the oven in manual mode without the
cooking control timer, match the indicator on the control
panel with the
symbol on the timer knob.
When the oven is not in use, the cooking control timer can
be used like a normal timer.
The control knobs for the hob electric hotplates (N)
The cookers can be fitted with normal and rapid electric
hotplates in a variety of combinations (the rapid hotplates
can be distinguished from the rest by the red boss in the
centre of the same). To avoid any heat loss and damage to
the hotplates, we advise you to use pans with a flat bottom,
with a diameter which matches that of the hotplate itself. The
table contains the different settings indicated on the knobs
and the use for which the hotplates are recommended.
Setting Normal or Fast Plate
0
Off
1 Cooking vegetables, fish
2
Cooking potatoes (using steam) soups,
chickpeas, beans.
3
Continuing the cooking of large quantities
of food, minestrone
4 For roasting (average)
5 For roasting (above average)
6
For browning and reaching a boil in a
short time.
Before using the hotplates for the first time, you should
heat them at maximum temperature for approximately 4
minutes, without any pans. During this initial stage, their
protective coating hardens and reaches its maximum
resistance.
Electric hotplate indicator light (H)
This light comes on when any of the electrical hotplates on a
hob which features electric hotplates have been turned on.
Cooling ventilation
In order to cool down the exterior of the appliance, some
models are equipped with a cooling fan which comes on
automatically when the oven is hot.
When the fan is on, a normal flow of air can be heard exiting
between the oven door and the control panel.
Note: When cooking is done, the fan stays on until the
oven cools down sufficiently.
Electronic timer
The electronic timer displays the time and the timer
function with countdown.
Note: all the functions are operative approximately 7
seconds after they are stet.
How to reset the clock
After the appliance has been connected to the power
supply, or when the power has gone out, the clock display
will automatically reset to 0:00 and begin to blink. 0 00
• Press the
button, and then use the and
buttons to set the correct time. To move the time
forward quickly, keep the buttons pressed.
Whenever the time must be reset, follow this same
procedure.
Timer Feature
Press the
button to access this function. The symbol
"
" will appear on the display. Each time you press button
, the time will increase by 10 seconds until 99 minutes
and 50 seconds. If you continue to press it, the time will
increase from minute to minute up to a maximum of 10
hours.
Use button
to go backwards.
After setting the desired time, start the countdown. When
the time has elapsed, the buzzer will sound, and it can be
interrupted by pressing any of the buttons.
8
You can display the time by pressing button
, and symbol
"
" indicates the timer function has been set. After
approximately 7 seconds, the display automatically goes
back to indicating the timer.
To cancel a previous setting
Press button
up until 0 • 00.
The oven offers a wide range of alternatives which allow
you to cook any type of food in the best possible way. With
time you will learn to make the best use of this versatile
cooking appliance and the following directions are only a
guideline which may be varied according to your own per-
sonal experience.
Preheating
If the oven must be preheated (this is generally the case
when cooking leavened foods), the “fan assisted” mode
can be used to reach the desired temperature as quickly
as possible in order to save on energy.
Once the food has been placed in the oven, the most
appropriate cooking mode can then be selected.
Cooking on More Than One Rack
If you have to cook on more than one rack at the same
time, use only the “fan assisted mode”
which is the
only one that is appropriate for this type of cooking.
• The oven is fitted with 5 racks. During fan assisted
cooking, use two of the three central racks; the lowest
and highest racks receive the hot air directly and
therefore delicate foodstuffs could be burnt on these
racks.
• As a general rule, use the 2nd and 4th rack from the
bottom, placing the foodstuffs that require greater heat
on the 2nd rack from the bottom. For example, when
cooking meat roasts together with other food, place
the roast on the 2nd rack from the bottom and the more
delicate food on the 4th rack from the bottom.
• When cooking foodstuffs that require differing times
and temperatures, set a temperature that is somewhere
between the two temperatures required, place the more
delicate food on the 4th rack from the bottom and take
the food requiring less time out of the oven first.
• Use the dripping pan on the lower rack and the grid on
the upper;
Using the Grill
This multi-function oven offers you 2 different grilling
modes.
Use the “grill” mode
with the oven door shut, placing
the food under the centre of the grill (situated on the 3rd
or 4th rack from the bottom).
To catch any fat and/or grease that may drip from the rack,
place the dripping pan provided on the first rack from the
bottom.
When using this mode, we recommend you set the en-
ergy level to the highest setting, even though lower levels
can be set, simply by adjusting the thermostat knob to the
desired level.
In models fitted with a rotisserie
, you can use the spit
kit provided when using the “grill” mode. In this case, cook
with the oven door shut, placing the spit kit on the third
Practical Cooking Advice
oven rack from the bottom and the dripping pan on the
bottom rack to collect any sauce and /or dripping fat.
Setting , “fan assisted grill”,only with the oven door
shut, is extremely useful for grilling foods rapidly, as the
distribution of heat makes it possible not only to brown
the surface, but also to cook the bottom part.
Moreover, it can also be used for browning foods at the
end of the cooking process, such as adding that gratin
finish to pasta bakes, for example.
When using this mode, place the grid on the 2nd or 3rd
oven rack from the bottom (see cooking table) then, to
prevent fat and grease from dripping onto the bottom of
the oven and thus smoke from forming, place a dripping-
pan on the 1st rack from the bottom.
Important: always use the grill with the oven door shut.
This will allow you both to obtain excellent results and to
save on energy (approximately 10%).
When using this mode, we advise you to set the thermostat
to 200°C, as it is the most efficient way to use the grill,
which is based on the use of infrared rays. However, this
does not mean you cannot use lower temperatures, simply
by adjusting the thermostat knob to the desired tempera-
ture.
Therefore the best results when using the grill modes
are obtained by placing the grid on the lower racks
(see cooking table) then, to prevent fat and grease
from dripping onto the bottom of the oven and smoke
from forming, place a dripping-pan on the 1st oven
rack from the bottom.
Baking Cakes
When baking cakes, always place them in a preheated
oven. Make sure you wait until the oven has been
preheated thoroughly (the red light “O” will turn off). Do
not open the oven door during baking to prevent the cake
from dropping. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
9
Before each operation, disconnect the appliance from
the electrical power supply. To ensure that the appli-
ance lasts a long time, it must be thoroughly cleaned fre-
quently, keeping in mind that:
· Never use steam cleaners or pressure cleaners on
the appliance.
• the enamelled parts and the self-cleaning panels,
where present, are washed with warm water without
using any abrasive powders or corrosive substances
which could ruin them;
• the inside of the oven should be cleaned fairly often
while it is still warm, using warm water and detergent
followed by careful rinsing and drying;
· the electric hotplates should be cleaned with a damp
cloth and lubricated with a little oil while still warm;
• stainless steel may become marked if it comes into
contact with very hard water or harsh detergents
(containing phosphorous) for long periods of time. After
cleaning, it is advisable to rinse thoroughly and dry. It
is also recommended that drops of water be dried;
• Clean the glass part of the oven door using a sponge
and a non-abrasive cleaning product, then dry
thoroughly with a soft cloth. Do not use rough abrasive
material or sharp metal scrapers as these could scratch
the surface and cause the glass to crack.
N.B.: Avoid closing the cover while the electric plates
are still warm. Remove any liquid from the lid before
opening it.
Replacing the Oven Lamp
• Disconnect the oven from the power supply by means
of the omnipolar switch used to connect the appliance
to the electrical mains; or disconnect the plug if it is
accessible.
• Remove the glass cover of the lamp-holder.
• Remove the lamp and replace it with a lamp resistant
to high temperatures (300°C) with the following speci-
fications:
- Voltage: 230V
- Wattage: 25W
- Socket: E14
• Replace the glass cover and connect the oven to the
mains.
Routine Maintenance and Cleaning
I used more than one level (in the function
"ventilated oven") and they are not all at the same
cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.
Cooking Pizza
For best results when cooking pizza, use the “fan
assisted “
mode:
• Preheat the oven for at least 10 minutes;
• Use a light aluminium pizza pan, placing it on the grid
supplied with the oven. If the dripping pan is used, this
will extend the cooking time, making it difficult to get a
crispy crust;
• Do not open the oven door frequently while the pizza
is cooking;
• If the pizza has a lot of toppings (three of four), we
recommend you add the mozzarella cheese on top
halfway through the cooking process.
• When cooking pizza on two racks, use the 2nd and
4th with a temperature of 220°C and place the pizzas
in the oven after having preheated it for at least 10
minutes.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature
settings from 180 °C to 200 °C.
For red meat that should be well done on the outside while
tender and juicy in the inside, it is a good idea to start with
a high temperature setting (200°C-220°C) for a short time,
then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature
setting. Place the meat on the centre of the grid and place
the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centre
of the oven. If you would like to increase the amount of
heat from below, use the low rack heights. For savoury
roasts (especially duck and wild game), dress the meat
with lard or bacon on the top.
10
Selector knob
setting
Food to be cooked
Weight
(in kg)
Cooking rack
position from
bottom
Preheating time
(minutes)
Thermostat
knob
setting
Cooking
time
(minutes)
Defrosting
All frozen food
Convection
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
Fan assisted
Pizza (on 2 racks)
Lasagne
Lamb
Roast chicken + potatoes
Mackerel
Plum-cake
Cream puffs (on 2 racks)
Biscuits (on 2 racks)
Sponge cake (on 1 rack)
Sponge cake (on 2 racks)
Savoury pies
1
1
1
1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
15
10
10
10
10
10
10
10
10
10
15
220
200
180
180
180
170
190
180
170
170
200
15-20
30-35
50-60
60-75
30-35
40-50
20-25
10-15
15-20
20-25
25-30
Top Oven
Browning food to perfect
cooking
- 3/4 15 220 -
Grill
Soles and cuttlefish
Squid and prawn kebabs
Cod filet
Grilled vegetables
Veal steak
Cutlets
Hamburgers
Mackerels
Toasted sandwiches
1
1
1
1
1
1
1
1
n.° 4
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
With rotisserie
Veal on the spit
Chicken on the spit
Lamb on the spit
1.0
1.5
1.0
-
-
-
5
5
5
Max
Max
Max
80-90
70-80
70-80
Fan assisted
grill
Grilled chicken
Cuttlefish
1.5
1.5
3
3
5
5
200
200
55-60
30-35
NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill or fan
assisted grill, the dripping pan must always be placed on the 1st oven rack from the bottom.
11
Oven
Dimensions (HxWxD): 32x43.5x40 cm
Volume: 56 Litres
Max. Oven Power Absorption: 2250 W
Innder dimensions of the plate plate warmer:
Width: 46 cm
Depth: 42 cm
Height: 8.5 cm
Electric Hob
Rapid Ø 180 mm: 2000 W
Normal Ø 110 mm: 600 W
Normal Ø 220 mm: 2000 W
Max. Electric Hob Power Absorption: 6600 W
Voltage and Frequency
230V/400V 3N AC 50/60 Hz
ENERGY LABEL
Directive 2002/40/EC on the label of electric ovens
Norm EN 50304
Energy consumption for Forced convection
heating mode:
Fan assisted
Declared energy consumption for Natural convection Class
heating mode: Convection
This appliance conforms with the following European
Economic Community directives:
- 73/23/EEC of 19/02/73 (Low Voltage) and subsequent
modifications;
- 89/336/EEC of 03/05/89 (Electromagnetic
Compatibility) and subsequent modifications;
- 93/68/EEC of 22/07/93 and subsequent modifications.
- 2002/96/EC
The European Directive 2002/96/EC on Waste Electrical
and Electronic Equipment (WEEE), requires that old
household electrical appliances must not be disposed of
in the normal unsorted municipal waste stream. Old
appliances must be collected separately in order to
optimise the recovery and recycling of the materials they
contain and reduce the impact on human health and the
environment. The crossed out “wheeled bin” symbol on
the product reminds you of your obligation, that when you
dispose of the appliance it must be separately collected.
Consumers should contact their local authority or retailer
for information concerning the correct disposal of their old
appliance.
Technical Characteristics
12
ÐñïåéäïðïéÞóåéò
1 Ç óõóêåõÞ áõôÞ ó÷åäéÜóôçêå ãéá ìç åðáããåëìáôéêÞ
÷ñÞóç óôï åóùôåñéêü êáôïéêßáò.
2 Ðñéí ÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ, äéáâÜóôå ðñïóåêôéêÜ
ôéò ðñïåéäïðïéÞóåéò ôïõ ðáñüíôïò åã÷åéñéäßïõ áöïý óáò
ðáñÝ÷ïõí óçìáíôéêÝò õðïäåßîåéò ó÷åôéêÜ ìå ôçí áóöÜëåéá
åãêáôÜóôáóçò, ôç ÷ñÞóç êáé ôç óõíôÞñçóç. Äéáôçñåßóôå
ìå öñïíôßäá ôï åã÷åéñßäéï áõôü ãéá ðåñáéôÝñù ðñïóöõãÞ
óå áõôü.
3 Áöïý áöáéñÝóåôå ôç óõóêåõáóßá, âåâáéùèåßôå ãéá ôçí
áêåñáéüôçôá ôçò óõóêåõÞò. Óå ðåñßðôùóç áìöéâïëßáò, ìç
÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ, áëëÜ áðåõèõíèåßôå óå
åðáããåëìáôéêÜ åéäéêåõìÝíï ðñïóùðéêü. Ôá óôïé÷åßá
óõóêåõáóßáò (ðëáóôéêÝò óáêïýëåò, ðïëõóôõñüë, êáñöéÜ,
êëð.) äåí ðñÝðåé íá áöåèïýí ðñïóâÜóéìá óå ðáéäéÜ äéüôé
áðïôåëïýí äõíáôÝò ðçãÝò êéíäýíïõ.
4 Ç åãêáôÜóôáóç ðñÝðåé íá ãßíåé óýìöùíá ìå ôéò ïäçãßåò ôïõ
êáôáóêåõáóôÞ, áðü åðáããåëìáôéêÜ åéäéêåõìÝíï ðñïóùðéêü.
Ìéá ëáíèáóìÝíç åãêáôÜóôáóç ìðïñåß íá ðñïîåíÞóåé æçìéÝò
óå ðñüóùðá, æþá Þ áíôéêåßìåíá, Ýíáíôé ôùí ïðïßùí ï
êáôáóêåõáóôÞò äåí ìðïñåß íá èåùñçèåß õðåýèõíïò.
5 Ç çëåêôñéêÞ áóöÜëåéá ôçò óõóêåõÞò áõôÞò åîáóöáëßæåôáé
ìüíï üôáí ç ßäéá åßíáé óùóôÜ óõíäåäåìÝíç óôç åãêáôÜóôáóç
ôçò ãåßùóçò üðùò ðñïâëÝðåôáé áðü ôïõò éó÷ýïíôåò
êáíïíéóìïýò çëåêôñéêÞò áóöÜëåéáò. ÅëÝãîôå áí áõôÞ ç
âáóéêÞ ðñïûðüèåóç áóöáëåßáò ôçñåßôáé. Óå ðåñßðôùóç
áìöéâïëßáò, æçôåßóôå Ýíáí åîïíõ÷éóôéêü Ýëåã÷ï ôçò
åãêáôÜóôáóçò áðü åéäéêåõìÝíï åðáããåëìáôéêÜ ðñïóùðéêü.
Ï êáôáóêåõáóôÞò äåí ìðïñåß íá èåùñçèåß õðåýèõíïò ãéá
åíäå÷üìåíåò æçìéÝò ðñïêáëïýìåíåò áðü ôçí áðïõóßá
ãåßùóçò óôçí åãêáôÜóôáóç.
6 Ðñéí óõíäÝóåôå ôç óõóêåõÞ âåâáéùèåßôå üôé ôá óôïé÷åßá ôçò
ðéíáêßäáò áíôéóôïé÷ïýí ìå åêåßíá ôïõ çëåêôñéêïý äéêôýïõ.
7 Âåâáéùèåßôå üôé ç çëåêôñéêÞ ðáñï÷Þ ôçò åãêáôÜóôáóçò êáé
ôùí çëåêôñéêþí ðñéæþí åßíáé êáôÜëëçëåò ãéá ôç ìÝãéóôç éó÷ý
ôçò óõóêåõÞò ðïõ áíáöÝñåôáé óôçí ðéíáêßäá. Óå ðåñßðôùóç
áìöéâïëßáò íá áðåõèýíåóôå óå Üôïìï åðáããåëìáôéêÜ
åéäéêåõìÝíï.
8 ÊáôÜ ôçí åãêáôÜóôáóç ðñÝðåé íá ðñïíïÞóåôå ãéá Ýíáí
ðïëõðïëéêü äéáêüðôç ìå áðüóôáóç áíïßãìáôïò ôùí åðáöþí
ßóç Þ ìåãáëýôåñç ôùí 3 mm.
9 Óå ðåñßðôùóç áóõìâáôüôçôáò ìåôáîý ðñßæáò êáé âýóìáôïò
ôçò óõóêåõÞò æçôÞóôå ôçí áíôéêáôÜóôáóç ôçò ðñßæáò ìå
Üëëç êáôÜëëçëïõ ôýðïõ áðü ðñïóùðéêü åðáããåëìáôéêÜ
åéäéêåõìÝíï. Ôï ôåëåõôáßï, åéäéêüôåñá, èá ðñÝðåé åðßóçò íá
âåâáéùèåß üôé ç äéáôïìÞ ôùí êáëùäßùí ôçò ðñßæáò åßíáé
êáôÜëëçëç ãéá ôçí éó÷ý ðïõ áðïññïöÜôáé áðü ôç óõóêåõÞ.
ÃåíéêÜ äåí óõíéóôÜôáé ç ÷ñÞóç ðñïóáñìïóôéêþí,
ðïëýðñéæùí Þ/êáé ðñïåêôÜóåùí. ¼ôáí ç ÷ñÞóç ôïõò
êáôáóôåß áíáãêáßá èá ðñÝðåé íá ÷ñçóéìïðïéÞóåôå ìüíï áðëÜ
ðñïóáñìïóôéêÜ Þ ðïëýðñéæá êáé ðñïåêôÜóåéò óýìöùíá ìå
ôïõò éó÷ýïíôåò êáíïíéóìïýò áóöÜëåéáò, ðñïóÝ÷ïíôáò üìùò
íá ìçí îåðåñÜóåôå ôï üñéï ðáñï÷Þò óå ôéìÝò ñåýìáôïò, ðïõ
åßíáé ôõðùìÝíï óôï áðëü ðñïóáñìïóôéêü êáé óôéò
ðñïåêôÜóåéò êáé åêåßíï ôçò ìÝãéóôçò éó÷ýïò ðïõ åßíáé
ôõðùìÝíï óôï ðïëýðñéæï.
10 Ìçí áöÞíåôå ôç óõóêåõÞ Üóêïðá óõíäåäåìÝíç. Íá êëåßíåôå
ôï ãåíéêü äéáêüðôç ôçò óõóêåõÞò üôáí áõôÞ äå
÷ñçóéìïðïéåßôáé.
11 Ìç âïõëþíåôå ôá áíïßãìáôá Þ ôéò åóï÷Ýò áåñéóìïý Þ
áðïâïëÞò ôçò èåñìüôçôáò.
12 Ôï êáëþäéï ôñïöïäïóßáò ôçò óõóêåõÞò áõôÞò äåí ðñÝðåé
íá áíôéêáèßóôáôáé áðü ôï ÷ñÞóôç. Óå ðåñßðôùóç âëÜâçò
ôïõ êáëùäßïõ, ãéá ôçí áíôéêáôÜóôáóÞ ôïõ áðåõèõíèåßôå óå
Ýíá åîïõóéïäïôçìÝíï áðü ôïí êáôáóêåõáóôÞ êÝíôñï
ôå÷íéêÞò õðïóôÞñéîçò.
13 Ç óõóêåõÞ áõôÞ ðñïïñßæåôáé ìüíï ãéá ôç ÷ñÞóç ãéá ôçí
ïðïßá áðïêëåéóôéêÜ ó÷åäéÜóôçêå. ÊÜèå Üëëç ÷ñÞóç (ãéá
ðáñÜäåéãìá: èÝñìáíóç ÷þñùí) åßíáé áêáôÜëëçëç êáé
óõíåðþò åðéêßíäõíç. Ï êáôáóêåõáóôÞò äåí ìðïñåß íá
èåùñçèåß õðåýèõíïò ãéá åíäå÷üìåíåò æçìéÝò ðñïêáëïýìåíåò
áðü ÷ñÞóç áêáôÜëëçëç, åóöáëìÝíç êáé áíïñèüäïîç.
14 Ç ÷ñÞóç ïðïéáóäÞðïôå çëåêôñéêÞò óõóêåõÞò óõíåðÜãåôáé
ôçí ôÞñçóç ïñéóìÝíùí âáóéêþí êáíüíùí. Åéäéêüôåñá:
ìçí áããßæåôå ôç óõóêåõÞ ìå ÷Ýñéá Þ ðüäéá âñåãìÝíá.
ìç ÷ñçóéìïðïéåßôå ôç óõóêåõÞ ìå ãõìíÜ ðüäéá
ìç ÷ñçóéìïðïéåßôå, ðáñÜ ìüíï ìå éäéáßôåñç ðñïöýëáîç,
ðñïåêôÜóåéò
ìçí ôñáâÜôå ôï êáëþäéï ôñïöïäïóßáò Þ ôçí ßäéá ôç
óõóêåõÞ ãéá íá ôç âãÜëåôå áðü ôçí ðñßæá ñåýìáôïò.
ìçí áöÞíåôå åêôåèåéìÝíç ôç óõóêåõÞ óå áôìïóöáéñéêïýò
ðáñÜãïíôåò (âñï÷Þ, Þëéï, êëð.).
ìçí åðéôñÝðåôå ôç ÷ñÞóç ôçò óõóêåõÞò áðü ðáéäéÜ Þ
áðü Üôïìá ìç éêáíÜ, ÷ùñßò åðéôÞñçóç.
15 Ðñéí áðü ïðïéïäÞðïôå êáèáñéóìü Þ óõíôÞñçóç, íá âãÜæåôå
ôç óõóêåõÞ áðü ôï äßêôõï çëåêôñéêÞò ôñïöïäïóßáò,
âãÜæïíôáò ôï âýóìá Þ êëåßíïíôáò ôï äéáêüðôç ôçò
åãêáôÜóôáóçò.
16 Áí áðïöáóßóåôå íá ìç ÷ñçóéìïðïéåßôå ðéá ôç óõóêåõÞ,
óõóôÞíåôáé íá ôçí êáôáóôÞóåôå áíåíåñãÞ êüâïíôáò ôï
êáëþäéï ôçò ôñïöïäïóßáò, áöïý âãÜëåôå ôï âýóìá áðü ôçí
çëåêôñéêÞ ðñßæá. Áêüìç, óõóôÞíåôáé íá êáôáóôÞóåôå
áêßíäõíá åêåßíá ôá ìÝñç ôçò óõóêåõÞò ðïõ ìðïñåß íá
êáôáóôïýí åðéêßíäõíá, åéäéêÜ ãéá ôá ðáéäéÜ ðïõ èá
ìðïñïýóáí íá ÷ñçóéìïðïéÞóïõí ôçí Ü÷ñçóôç óõóêåõÞ ãéá
ôá ðáé÷íßäéá ôïõò.
17 Ìçí îå÷íÜôå üôé ç ðåñéï÷Þ ìáãåéñÝìáôïò ðáñáìÝíåé æåóôÞ
ãéá ôïõëÜ÷éóôïí ìéóÞ þñá ìåôÜ ôï óâÞóéìï. ÐñïóÝîôå íá
ìçí áðïèÝôåôå áóõíáßóèçôá óêåýç Þ áíôéêåßìåíá óôçí áêüìç
æåóôÞ ðåñéï÷Þ.
18 Ìçí áíÜâåôå ôéò ðåñéï÷Ýò ìáãåéñÝìáôïò áí õðÜñ÷ïõí öýëëá
áëïõìéíßïõ Þ ðëáóôéêÜ õëéêÜ óôçí åðéöÜíåéá.
19 Ìçí ðëçóéÜæåôå óôéò èåñìÝò ðåñéï÷Ýò ìáãåéñÝìáôïò.
20 ×ñçóéìïðïéþíôáò ìéêñÝò ïéêéáêÝò çëåêôñéêÝò óõóêåõÝò
ðëçóßïí ôçò åðéöÜíåéáò ðñïóÝîôå þóôå ôï êáëþäéï
ôñïöïäïóßáò íá ìçí áêïõìðÜåé óôá èåñìÜ ìÝñç
21 ÐñïóÝîôå þóôå ïé ëáâÝò ôùí êáôóáñïëþí íá åßíáé óôñáììÝíåò
óôï åóùôåñéêü ôçò åðéöÜíåéáò ãéá íá ìçí ôéò ÷ôõðÞóåôå
ôõ÷áßá.
22 Ìçí áöÞíåôå ðïôÝ ìéá ðåñéï÷Þ ìáãåéñÝìáôïò áíáììÝíç ÷ùñßò
íá õðÜñ÷åé êÜðïéá êáôóáñüëá åðÜíù, äéüôé óôçí ðåñßðôùóç
áõôÞ ç èÝñìáíóç èá åßíáé ìÝãéóôç óå óõíôïìüôáôï ÷ñïíéêü
äéÜóôçìá, ìå åíäå÷üìåíåò æçìéÝò ãéá ôá èåñìáíôéêÜ óôïé÷åßá.
23 ¼ôáí ôï ãêñéë Þ ï öïýñíïò åßíáé óå ëåéôïõñãßá, ôá
ðñïóâÜóéìá ìÝñç ìðïñåß íá èåñìáíèïýí ðïëý. Åßíáé
óêüðéìï íá êñáôÜôå ôá ðáéäéÜ óå êÜðïéá áðüóôáóç.
24 Íá åëÝã÷åôå ðÜíôá áí ïé åðéëïãåßò åßíáé óôç èÝóç ·/o üôáí
ç óõóêåõÞ äåí ÷ñçóéìïðïéåßôáé.
25 Áí ç êïõæßíá ôïðïèåôçèåß óå ìéá âÜóç, ðÜñôå êáôÜëëçëá
ìÝôñá þóôå ç óõóêåõÞ íá ìç ãëéóôñÜåé áðü ôç âÜóç áõôÞ.
Ãéá ôç äéáóöÜëéóç ôçò áðïôåëåóìáôéêüôçôáò êáé ôçò áóöÜëåéáò áõôÞò ôçò ïéêéáêÞò çëåêôñéêÞò óõóêåõÞò:
íá áðåõèýíåóôå áðïêëåéóôéêÜ óôá åîïõóéïäïôçìÝíá êÝíôñá ôå÷íéêÞò õðïóôÞñéîçò
íá æçôÜôå ðÜíôá ôç ÷ñçóéìïðïßçóç áõèåíôéêþí áíôáëëáêôéêþí
ÅãêáôÜóôáóç
Ïé ïäçãßåò ðïõ áêïëïõèïýí áðåõèýíïíôáé óôïí åéäéêåõìÝíï
ôå÷íéêü þóôå íá óõíôåëÝóåé ôéò åñãáóßåò åãêáôÜóôáóçò,
ñýèìéóçò êáé ôå÷íéêÞò óõíôÞñçóçò ìå ôïí ðëÝïí ïñèü ôñüðï
êáé óýìöùíá ìå ôïõò éó÷ýïíôåò êáíïíéóìïýò.
Óçìáíôéêü åðÝìâáóç ñýèìéóçò, óõíôÞñçóçò êëð. ÐñÝðåé
íá äéåíåñãçèåß ìå ôçí çëåêôñéêÞ óõóêåõÞ çëåêôñéêÜ
áðïóõíäåäåìÝíç.
ÔïðïèÝôçóç
Ç êïõæßíá ÷áñáêôçñßæåôáé áðü âáèìü ðñïóôáóßáò êáôÜ
ôùí õðåñâïëéêþí èåñìÜíóåùí ôýðïõ X, óõíåðþò åßíáé
äõíáôÞ ç åãêáôÜóôáóç äßðëá áðü Ýðéðëá ôï ýøïò ôùí
ïðïßùí äåí îåðåñíÜåé åêåßíï ôçò åðéöÜíåéáò åñãáóßáò.
Ïñéæïíôßùóç (õðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá)
Óôï êÜôù ìÝñïò ôçò óõóêåõÞò âñßóêïíôáé 4 ðïäáñÜêéá
óôÞñéîçò ðïõ ñõèìßæïíôáé ìå âßäåò ðïõ åðéôñÝðïõí ôç
âåëôßùóç ôçò ïñéæïíôßùóçò ôçò óõóêåõÞò, áí ÷ñåéáóôåß. Åßíáé
áíáãêáßï íá åßíáé ôïðïèåôçìÝíç ç óõóêåõÞ ïìïéüìïñöá.
Óõíáñìïëüãçóç ðïäáñéêþí (õðÜñ÷åé ìüíï óå
ïñéóìÝíá ìïíôÝëá)
ÐáñÝ÷ïíôáé ðïäáñÜêéá ãéá óõíáñìïëüãçóç áñèñùôÜ êÜôù
áðü ôç âÜóç ôçò êïõæßíáò.
Óõíáñìïëüãçóç êáëùäßïõ ôñïöïäïóßáò
¢íïéãìá ðéíáêßäáò áêñïäåêôþí:
×ñçóéìïðïéþíôáò Ýíá êáôóáâßäé, êñáôÞóôå êüíôñá óôéò
ðëåõñéêÝò ãëùóóßôóåò ôïõ êáðáêéïý ôçò ðéíáêßäáò
áêñïäåêôþí.
ÔñáâÞîôå êáé áíïßîôå ôï êáðÜêé ôçò ðéíáêßäáò áêñïäåêôþí.
Ãéá ôçí ôïðïèÝôçóç ôïõ êáëùäßïõ åêôåëÝóôå ôá ðáñáêÜôù:
îåâéäþóôå ôç âßäá ôïõ êáëùäéïäÝôç êáé ôéò âßäåò ôùí
åðáöþí
Óçìåßùóç: ïé ãÝöõñåò åßíáé äéåõèåôçìÝíåò áðü ôï
ÅñãïóôÜóéï ãéá ôç óýíäåóç óå 230V ìïíïöáóéêÜ (åéê. A).
ãéá ôçí åêôÝëåóç ôùí çëåêôñéêþí óõíäÝóåùí ôùí åéê. C
êáé åéê. D, ÷ñçóéìïðïéÞóôå ôéò äýï ãÝöõñåò ðïõ
âñßóêïíôáé åíôüò ôïõ êéâùôßïõ (åéê. B - ó÷åôéêü P)
óôåñåþóôå ôï êáëþäéï ôñïöïäïóßáò óôï áíôßóôïé÷ï
êáëùäéïäÝôç êáé êëåßóôå ôï êáðÜêé.
NL
230V 1N~
H07RN-F 3x4 CEI-UNEL 35364
1
3
2
4
5
Åéê. A
N
L2
L1
L3
P
Åéê. B
NL2L1
400V 2N~
H05RR-F 4x2.5 CEI-UNEL 35363
1
3
2
4
5
Åéê. C
NL3L1L2
400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1
3
2
4
5
Åéê. D
14
Óýíäåóç ôïõ êáëùäßïõ ôñïöïäïóßáò óôï äßêôõï
ÌïíôÜñåôå óôï êáëþäéï Ýíá âýóìá êáíïíéêïðïéçìÝíï ãéá
ôï öïñôßï ðïõ áíáöÝñåôáé óôçí ðéíáêßäá ÷áñáêôçñéóôéêþí,
óôçí ðåñßðôùóç Üìåóçò óýíäåóçò óôï äßêôõï ðñÝðåé íá
ðáñåìâÜëëåôå ìåôáîý ôçò óõóêåõÞò êáé ôïõ äéêôýïõ Ýíáí
ðïëõðïëéêü äéáêüðôç ìå åëÜ÷éóôï Üíïéãìá ìåôáîý ôùí
åðáöþí 3 mm êáôÜëëçëï ãéá ôï öïñôßï êáé ðïõ íá
éêáíïðïéåß ôïõò éó÷ýïíôåò êáíïíéóìïýò (ôï óýñìá ãåßùóçò,
êéôñéíï-ðñÜóéíïõ ÷ñþìáôïò, äåí ðñÝðåé íá äéáêüðôåôáé áðü
ôï äéáêüðôç). Ôï êáëþäéï ôñïöïäïóßáò ðñÝðåé íá åßíáé
ôïðïèåôçìÝíï Ýôóé ðïõ íá ìçí öôÜíåé êáíÝíá óçìåßï ôïõ
èåñìïêñáóßá ìåãáëýôåñç êáôÜ 50°C áðü åêåßíç ôïõ
ðåñéâÜëëïíôïò.
Ðñéí äéåíåñãÞóåôå ôç óýíäåóç âåâáéùèåßôå üôé:
ç ðåñéïñéóôéêÞ âáëâßäá êáé ç ïéêéáêÞ åãêáôÜóôáóç íá
ìðïñïýí íá õößóôáíôáé ôï öïñôßï ôçò óõóêåõÞò (âëÝðå
ðéíáêßäá ÷áñáêôçñéóôéêþí).
ç åãêáôÜóôáóç ôñïöïäïóßáò íá åßíáé åöïäéáóìÝíç ìå
áðïôåëåóìáôéêÞ óýíäåóç ãåßùóçò óýìöùíá ìå ôïõò
êáíïíéóìïýò êáé ôéò äéáôÜîåéò ôïõ íüìïõ.
ç ðñßæá Þ ï ðïëõðïëéêüò äéáêüðôçò íá åßíáé åýêïëá
ðñïóâÜóéìïé ìå ôçí óõóêåõÞ åãêáôåóôçìÝíç.
Ç êïõæßíá ìå ðïëõëåéôïõñãéêü öïýñíï
A ÅðéöÜíåéá óõãêñÜôçóçò åíäå÷üìåíçò õðåñ÷åßëéóçò
B ÇëåêôñéêÝò åóôßåò
C Ðßíáêáò ïñãÜíùí
D ÐëÝãìá ôïõ öïýñíïõ
E ËéðïóõëëÝêôçò Þ ðéÜôï ìáãåéñÝìáôïò
F Ñõèìéæüìåíá ðïäáñÜêéá
H Ôï åíäåéêôéêü öùôÜêé ëåéôïõñãßáò ôùí çëåêôñéêþí åóôéþí
L ÅðéëïãÝáò öïýñíïõ
M ÅðéëïãÝáò èåñìïóôÜôç
N Åðéëïãåßò ÷åéñéóìïý ôùí çëåêôñéêþí åóôéþí
O Ôï åíäåéêôéêü öùôÜêé ôïõ èåñìïóôÜôç öïýñíïõ
P Ôï çëåêôñïíéêü ÷ñïíüìåôñï
S Ï åðéëïãÝáò ÷ñïíïìÝôñïõ ôÝëïõò ìáãåéñÝìáôïò
N
O
L M S
H
B
C
F
D
E
B
A
F
N
O
L M P
H
Ôå÷íéêÜ ÷áñáêôçñéóôéêÜ
Öïýñíïò
ÄéáóôÜóåéò (HxLxP): 32x43,5x40 cm
¼ãêïò: 56 Ëßôñá
ÌÝãéóôç áðïññüöçóç Öïýñíïõ: 2250 W
ÙöÝëéìåò äéáóôÜóåéò ôïõ óõñôáñéïý èÝñìáíóçò ôñïößìùí:
ðëÜôïò cm. 46
âÜèïò cm. 42
ýøïò cm. 8.5
ÇëåêôñéêÞ ÅðéöÜíåéá
Ôá÷åßá Ø 180 mm: 2000 W
ÊáíïíéêÞ Ø 110 mm: 600 W
ÊáíïíéêÞ Ø 220 mm: 2000 W
ÌÝãéóôç áðïññüöçóç ÇëåêôñéêÞò ÅðéöÜíåéáò: 6600 W
ÔÜóç êáé Óõ÷íüôçôá
230V/400V 3N AC 50/60 Hz
ENERGY LABEL
Ïäçãßá 2002/40/CE ãéá ôçí åôéêÝôá ôùí çëåêôñéêþí öïýñíùí
Êáíïíéóìüò EN 50304
ÊáôáíÜëùóç åíÝñãåéáò ÄõíáìéêÞò áãùãéìüôçôáò
ëåéôïõñãßá èÝñìáíóçò:
Áåñüèåñìïò
ÊáôáíÜëùóç åíÝñãåéáò äÞëùóç Êáôçãïñßáò ÖõóéêÞò äéÜäïóçò
ôçò èåñìüôçôáò
ëåéôïõñãßá èÝñìáíóçò: Óôáôéêüò
7
Ç óõóêåõÞ áõôÞ åßíáé óýìöùíç ìå ôéò áêüëïõèåò
ÊïéíïôéêÝò Ïäçãßåò:
. 73/23/EEC ôçò 19/02/73 (×áìçëÞ ÔÜóç) êáé
ìåôáãåíÝóôåñåò ôñïðïðïéÞóåéò.
. 89/336/EEC ôçò 03/05/89 (ÇëåêôñïìáãíçôéêÞ
Óõìâáôüôçôá) êáé ìåôáãåíÝóôåñåò
ôñïðïðïéÞóåéò.
. 93/68/EEC ôçò 22/7/93 êáé ìåôáãåíÝóôåñåò
ôñïðïðïéÞóåéò.
. 2002/96/EK
Ç åõñùðáúêÞ ïäçãßá 2002/96/EK ãéá ôá Áðüâëçôá
Çëåêôñéêïý êáé Çëåêôñïíéêïý Åîïðëéóìïý (ÁÇÇÅ), áðáéôåß
üôé ïé ðáëáéÝò ïéêéáêÝò çëåêôñéêÝò óõóêåõÝò äåí ðñÝðåé
íá áðïâÜëïíôáé ìáæß ìå ôá õðüëïéðá áðüâëçôá ôïõ
äçìïôéêïý äéêôýïõ. Ïé ðáëáéÝò óõóêåõÝò ðñÝðåé íá
óõëëå÷èïýí ÷ùñéóôÜ ðñïêåéìÝíïõ íá âåëôéóôïðïéçèïýí ç
áðïêáôÜóôáóç êáé ç áíáêýêëùóç ôùí õëéêþí ðïõ
ðåñéÝ÷ïõí êáé ìå óêïðü ôç ìåßùóç ôùí âëáâåñþí
åðéðôþóåùí óôçí áíèñþðéíç õãåßá êáé ôï ðåñéâÜëëïí. Ôï
óýìâïëï ìå ôï äéåãñáììÝíï äï÷åßï áðïâëÞôùí óôï ðñïúüí
õðåíèõìßæåé óå óáò ôçí õðï÷ñÝùóÞ óáò, ðùò üôáí
åðéèõìåßôå íá ðåôÜîåôå ôç óõóêåõÞ ,ðñÝðåé íá óõëëå÷èåß
÷ùñéóôÜ.
Ïé êáôáíáëùôÝò èá ðñÝðåé íá áðåõèýíïíôáé óôéò ôïðéêÝò
áñ÷Ýò Þ óôá êáôáóôÞìáôá ëéáíéêÞò ãéá ðëçñïöïñßåò ðïõ
áöïñïýí ôç óùóôÞ äéÜèåóç ôùí ðáëáéþí çëåêôñéêþí
óõóêåõþí.
16
Ïäçãßåò ÷ñÞóçò
Ç åðéëïãÞ ôùí äéáöüñùí ëåéôïõñãéþí ðïõ õðÜñ÷ïõí óôçí
êïõæßíá ãßíåôáé åíåñãþíôáò óôéò äéáôÜîåéò êáé óôá üñãáíá
÷åéñéóìïý ðïõ âñßóêïíôáé óôïí ðßíáêá ïñãÜíùí ôçò ßäéáò.
Ðñïóï÷Þ: Óôï ðñþôï Üíáììá óáò óõìâïõëåýïõìå íá
ëåéôïõñãÞóåôå ôï öïýñíï Üäåéï ãéá ðåñßðïõ ìéóÞ þñá ìå
ôï èåñìïóôÜôç óôï ìÝãéóôï êáé ìå ôçí ðüñôá êëåéóôÞ. Ìå
ôï ðÝñáò ôïõ ÷ñüíïõ áõôïý óâÞóôå ôïí, áíïßîôå ôçí ðüñôá
êáé áåñßóôå ôï ÷þñï. Ç ïóìÞ ðïõ ìåñéêÝò öïñÝò áíáäýåôáé
êáôÜ ôçí åñãáóßá áõôÞ ïöåßëåôáé óôçí åîÜôìéóç ôùí ïõóéþí
ðïõ ÷ñçóéìïðïéÞèçêáí ãéá ôçí ðñïóôáóßá ôïõ öïýñíïõ
êáôÜ ôï ÷ñïíéêü äéÜóôçìá ðïõ ìåóïëáâåß ìåôáîý ôçò
ðáñáãùãÞò êáé ôçò åãêáôÜóôáóçò ôïõ ðñïúüíôïò.
Ðñïóï÷Þ: ×ñçóéìïðïéÞóôå ôçí ðñþôç èÝóç áðü êÜôù,
ôïðïèåôþíôáò ôï ëéðïóõëëÝêôç ðïõ óáò ðáñÝ÷åôáé ãéá íá
óõëëÝîåôå ÷õìïýò Þ/êáé ëßðç, ìüíï óôçí ðåñßðôùóç
øçóéìÜôùí óôï ãêñéë Þ ìå óïýâëá (õðÜñ÷åé ìüíï óå
ïñéóìÝíá ìïíôÝëá). Ãéá ôá Üëëá øçóßìáôá ìç
÷ñçóéìïðïéåßôå ðïôÜ ôçí ðñþôç èÝóç áðü êÜôù êáé ìçí
áêïõìðÜôå ðïôÝ áíôéêåßìåíá óôç âÜóç ôïõ öïýñíïõ åíþ
ìáãåéñåýåôå äéüôé èá ìðïñïýóáôå íá ðñïêáëÝóåôå æçìéÝò
óôï óìÜëôï. Ôïðïèåôåßôå ðÜíôá ôá óêåýç óáò øçóßìáôïò
(ðõñÝî, öéëì áëïõìéíßïõ, êëð.) óôï ðëÝãìá ðïõ óáò
ðáñÝ÷åôáé ìå ôç óõóêåõÞ, åéóáãìÝíï êáôÜëëçëá óôïõò
ïäçãïýò ôïõ öïýñíïõ.
Ðñïóï÷Þ: ãéá ôç ÷ñçóéìïðïßçóç ôïõ öïýñíïò óå
÷åéñïêßíçôç ëåéôïõñãßá, áðïêëåßïíôáò äçëáäÞ ôïí
ðñïãñáììáôéóôÞ ôÝëïò ìáãåéñÝìáôïò, ðñÝðåé íá êÜíåôå íá
óõìðÝóåé ôï óýìâïëï
ìå ôç óôáèåñÞ áíáöïñÜ ôçò
ðñüóïøçò.
ÁóöÜëéóç ðüñôáò
ÏñéóìÝíá ìïíôÝëá äéáèÝôïõí Ýíá ìç÷áíéóìü «áóöÜëéóçò
ðüñôáò» ôïðïèåôçìÝíï ìåôáîý ôïõ ðßíáêá ÷åéñéóôçñßùí êáé
ôçò ðüñôáò ôïõ öïýñíïõ. Ãéá íá áíïßîåôå ôçí ðüñôá ôïõ
öïýñíïõ, ðéÝóôå ðñïò ôá êÜôù ôï êïõìðß «Á» üðùò öáßíåôáé
óôçí åéêüíá.
A
Ïé åðéëïãåßò ôïõ öïýñíïõ
Ï ðïëõëåéôïõñãéêüò öïýñíïò óõíåíþíåé óå ìéá óõóêåõÞ ôá
ðñïôåñÞìáôá ôùí ðáñáäïóéáêþí öïýñíùí öõóéêÞò áãùãÞò
ôçò èåñìüôçôáò: óôáôéêïß ìå åêåßíá ôùí óýã÷ñïíùí öïýñíùí
äõíáìéêÞò áãùãÞò ôçò èåñìüôçôáò: áåñüèåñìïé.
Åßíáé ìéá óõóêåõÞ åîáéñåôéêÜ åõÝëéêôç ðïõ åðéôñÝðåé ôçí
åðéëïãÞ ìå åýêïëï êáé áóöáëÞ ôñüðï ìåôáîý 5
äéáöïñåôéêþí ìåèüäùí øçóßìáôïò. Ç åðéëïãÞ ôùí äéáöüñùí
ðñïóöåñüìåíùí ëåéôïõñãéþí åðéôõã÷Üíåôáé åíåñãþíôáò
óôïõò åðéëïãåßò L êáé ôïõ èåñìïóôÜôç Ì ðïõ õðÜñ÷ïõí
óôïí ðßíáêá ïñãÜíùí.
Öïýñíïò Áðüøõîçò
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: ïðïéáäÞðïôå
Ï áíåìéóôÞñáò óôï âÜèïò ôïõ öïýñíïõ êõêëïöïñåß ôïí áÝñá
óå èåñìïêñáóßá ðåñéâÜëëïíôïò ãýñù áðü ôï ôñüöéìï.
Åíäåßêíõôáé ãéá ôçí áðüøõîç ïðïéïõäÞðïôå åßäïõò
ôñïößìïõ, áëëÜ åéäéêüôåñá ãéá ôñüöéìá åõáßóèçôá ðïõ äåí
èÝëïõí èåñìüôçôá üðùò ãéá ðáñÜäåéãìá: ôïýñôåò ðáãùôïý,
ãëõêÜ êñÝìáò Þ ìå óáíôéãß, ãëõêÜ öñïýôùí. Ï ÷ñüíïò
áðüøõîçò ìåéþíåôáé ðåñßðïõ óôï ìéóü. Óôçí ðåñßðôùóç
êñåáôéêþí, øáñéêþí Þ øùìéïý ìðïñåßôå íá åðéôá÷ýíåôå
÷ñçóéìïðïéþíôáò ôç ëåéôïõñãßá ðïëëáðëþí øçóéìÜôùí
èÝôïíôáò ìéá èåñìïêñáóßá 80° - 100°C.
Óôáôéêüò Öïýñíïò
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.
Óôç èÝóç áõôÞ áíÜâïõí ôá äýï èåñìáíôéêÜ óôïé÷åßá, ôï
êÜôù êáé ôï åðÜíù. Åßíáé ï êëáóéêüò öïýñíïò ôçò ãéáãéÜò
ðïõ üìùò ôïí öÝñáìå óå Ýíá åêðëçêôéêü åðßðåäï äéáíïìÞò
ôçò èåñìïêñáóßáò êáé óõãêñÜôçóçò ôçò êáôáíÜëùóçò. Ï
ðáñáäïóéáêüò óôáôéêüò ðáñáìÝíåé áîåðÝñáóôïò óôéò
ðåñéðôþóåéò ðïõ èÝëåôå íá ìáãåéñÝøåôå öáãçôÜ ìå
óõóôáôéêÜ ðïõ áðïôåëïýíôáé áðü äýï Þ ðåñéóóüôåñá
óôïé÷åßá ôá ïðïßá èá ó÷çìáôßóïõí Ýíá ðéÜôï üðùò ãéá
ðáñÜäåéãìá: ëÜ÷áíï ìå ÷ïéñéíÜ ðáúäÜêéá, ìðáêáëÜ áëÜ
óðáíéüëá, óôïêáößóï áëÜ áíêïíåôÜíá, ôñõöåñÜ êïììÜôéá
âïäéíïý ìå ñýæé êëð... ÅîáéñåôéêÜ áðïôåëÝóìáôá
åðéôõã÷Üíïíôáé óôçí ðñïåôïéìáóßá ðéÜôùí ìå âÜóç êñÝáôá
âïäéíÜ Þ ìïó÷áñßóéá üðùò: ìðñáæÝ, óôéöÜäï, gulasch,
êõíÞãé, ÷ïéñéíü ìðïýôé êëð... ðïõ áðáéôïýí áñãü øÞóéìï
ìå óôáèåñÞ ðñïóèÞêç õãñþí. ÏðùóäÞðïôå ðáñáìÝíåé ôï
êáëýôåñï óýóôçìá øçóßìáôïò ãéá ôá ãëõêÜ, ãéá ôá öñïýôá
êáé ãéá ôá øçóßìáôá ìå óêåýç óêåðáóôÜ åéäéêÜ ãéá ôá
øçóßìáôá óôï öïýñíï. Óôï øÞóéìï óôïí óôáôéêü öïýñíï
÷ñçóéìïðïéåßôå Ýíá ìüíï åðßðåäï, äéüôé óå ðåñéóóüôåñá
åðßðåäá èá åß÷áôå ìéá êáêÞ êáôáíïìÞ ôçò èåñìïêñáóßáò.
×ñçóéìïðïéþíôáò ôá äéÜöïñá äéáèÝóéìá åðßðåäá ìðïñåßôå
íá óôáèìßóåôå ôçí ðïóüôçôá èåñìüôçôáò ìåôáîý ôïõ åðÜíù
êáé êÜôù ìÝñïõò. Áí ôï øÞóéìï áðáéôåß ðåñéóóüôåñç
èåñìüôçôá áðü êÜôù Þ áðü ðÜíù, ÷ñçóéìïðïéÞóôå
áíôßóôïé÷á ôá êÜôù Þ åðÜíù åðßðåäá.
Öïýñíïò Áåñüèåñìïò
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.
Åíåñãïðïéïýíôáé ôá èåñìáíôéêÜ óôïé÷åßá êáé ôßèåôáé óå
ëåéôïõñãßá ï áíåìéóôÞñáò. ÅðåéäÞ ç èåñìüôçôá åßíáé
óôáèåñÞ êáé ïìïéüìïñöç óå üëï ôï öïýñíï, ï áÝñáò øÞíåé
êáé ñïäïêïêêéíßæåé ôï öáãçôü ïìïéüìïñöá óå üëá ôá óçìåßá.
Ìðïñåßôå íá ìáãåéñÝøåôå ôáõôü÷ñïíá áêüìç êáé öáãçôÜ
äéáöïñåôéêÜ ìåôáîý ôïõò, áñêåß ïé èåñìïêñáóßåò øçóßìáôïò
íá åßíáé ßäéåò. Ìðïñåßôå íá ÷ñçóéìïðïéÞóåôå ìÝ÷ñé Ýíá
ìÝãéóôï 2 åðéðÝäùí ôáõôü÷ñïíá áêïëïõèþíôáò ôéò
ðñïåéäïðïéÞóåéò ôçò ðáñáãñÜöïõ Ôáõôü÷ñïíï øÞóéìï óå
ðåñéóóüôåñá åðßðåäá.
Ç ëåéôïõñãßá áõôÞ åíäåßêíõôáé éäéáßôåñá ãéá ðéÜôá ðïõ
áðáéôïýí ôñáãÜíéóìá Þ ãéá ðéÜôá ðïõ áðáéôïýí
ðáñáôåôáìÝíï øÞóéìï ãéá ðáñÜäåéãìá: ëáæÜíéá, ðáóôßôóéï,
êïôüðïõëï êáé ðáôÜôåò øçôÝò, êëð... ÓçìáíôéêÜ
ðëåïíåêôÞìáôá åðéôõã÷Üíïíôáé óôï øÞóéìï øçôþí êñÝáôïò
äéüôé ç êáëýôåñç êáôáíïìÞ èåñìïêñáóßáò åðéôñÝðåé ôç ÷ñÞóç
÷áìçëüôåñùí èåñìïêñáóéþí ðïõ ìåéþíïõí ôçí äéáöõãÞ ôùí
æïõìéþí äéáôçñþíôáò ôï êñÝáò ðéï ìáëáêü ìå ìéêñüôåñç
áðþëåéá âÜñïõò. Ï öïýñíïò Áåñüèåñìùí ØçóéìÜôùí
åêôéìÜôáé éäéáßôåñá ãéá ôï øÞóéìï ôùí øáñéêþí ðïõ ìðïñïýí
íá ìáãåéñåõôïýí ìå åëÜ÷éóôç ðñïóèÞêç ìðá÷áñéêþí
äéáôçñþíôáò Ýôóé áíáëëïßùôç ôç ãåýóç êáé ôçí üøç.
Dessert: óßãïõñá áðïôåëÝóìáôá åðéôõã÷Üíïíôáé øÞíïíôáò
êÝéê æýìçò.
Ç ëåéôïõñãßá Áåñüèåñìïò ìðïñåß åðßóçò íá ÷ñçóéìïðïéçèåß
ãéá ìéá ôá÷åßá áðüøõîç ëåõêïý êáé êüêêéíïõ êñÝáôïò,
øùìéïý, èÝôïíôáò ìéá èåñìïêñáóßá 80°C. Ãéá íá áðïøýîåôå
ðéï åõáßóèçôá ôñüöéìá ìðïñåßôå íá èÝóåôå 60°C Þ íá
÷ñçóéìïðïéÞóåôå ìüíï ôçí êõêëïöïñßá êñýïõ áÝñá èÝôïíôáò
ôïí åðéëïãÝá ôïõ èåñìïóôÜôç óôïõò 0°C.
Öïýñíïò åðÜíù
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé Max.
ÁíÜâåé ôï åðÜíù èåñìáíôéêü óôïé÷åßï.
Ç ëåéôïõñãßá áõôÞ ìðïñåß íá ÷ñçóéìïðïéåßôáé ãéá
óõìðëÞñùóç ôïõ øçóßìáôïò.
Grill
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Max.
ÁíÜâåé ôï åðÜíù êåíôñéêü èåñìáíôéêü óôïé÷åßï êáé ôßèåôáé óå
ëåéôïõñãßá ç óïýâëá.
Ç áñêåôÜ õøçëÞ êáé Üìåóç èåñìïêñáóßá ôïõ ãêñéë
åðéôñÝðåé ôï Üìåóï åðéöáíåéáêü ñïäïêïêêßíéóìá ôùí
êñåáôéêþí ðïõ åìðïäßæïíôáò ôçí áðþëåéá ôùí ÷õìþí (æïõìß)
ôá äéáôçñåß ðéï ôñõöåñÜ åóùôåñéêÜ. Ôï øÞóéìï óôï ãêñéë
óõíéóôÜôáé éäéáßôåñá ãéá åêåßíá ôá öáãçôÜ ðïõ áðáéôïýí
õøçëÞ åðéöáíåéáêÞ èåñìïêñáóßá: ìðñéæüëåò âïäéíÝò êáé
ìïó÷áñßóéåò, entrecote, öéëÝôï, ÷Üìðïõñãêåñ êëð....
ÏñéóìÝíá ðáñáäåßãìáôá ÷ñÞóçò áíáöÝñïíôáé óôçí
ðáñÜãñáöï ÐñáêôéêÝò óõìâïõëÝò ãéá ôï øÞóéìï.
Grill Áåñüèåñìï
ÈÝóç åðéëïãÝá èåñìïóôÜôç M: Ìåôáîý 60°C êáé 200°C.
ÁíÜâåé ôï åðÜíù êåíôñéêü èåñìáíôéêü óôïé÷åßï êáé ôßèåôáé óå
ëåéôïõñãßá o áíåìéóôÞñáò.
ÓõíäõÜæåé ôçí èåñìéêÞ áêôéíïâïëßá ìéáò êáôåýèõíóçò ìå ôçí
äõíáìéêÞ êõêëïöïñßá ôïõ áÝñá óôï åóùôåñéêü ôïõ öïýñíïõ.
Áõôü ðáñåìðïäßæåé ôï åðéöáíåéáêü êÜøéìï ôùí ôñïößìùí
áõîÜíïíôáò ôçí éó÷ý äéåßóäõóçò ôçò èåñìüôçôáò. ÅîáéñåôéêÜ
áðïôåëÝóìáôá åðéôõã÷Üíïíôáé ÷ñçóéìïðïéþíôáò ôï áåñüèåñìï
ãêñéë ãéá áíÜìéêôá óïõâëÜêéá êñÝáôïò êáé ÷ïñôáñéêþí,
ëïõêÜíéêùí, ÷ïéñéíÜ ðáúäÜêéá, áñíßóéá, êïôüðïõëï áëÜ
íôéÜâïëá, ïñôýêéá ìå áëéöáóêéÜ, ÷ïéñéíü öéëÝôï, êëð...
Íá ðñáãìáôïðïéåßôå ôá øçóßìáôá óå gratin ìå ôçí
ðüñôá ôïõ öïýñíïõ êëåéóôÞ.
Ôï gratin åßíáé áîåðÝñáóôï óôï øÞóéìï öéëÝôùí âëÜ÷ïõ
(øÜñé), ôüíïõ, îéößá, ãåìéóôþí óïõðéþí êëð...
Ç óïýâëá
Ãéá íá åíåñãïðïéÞóåôå ôç óïýâëá ðñï÷ùñÞóôå ìå ôïí
áêüëïõèï ôñüðï:
a) ôïðïèåôÞóôå ôï ëéðïóõëëÝêôç óôï 1° åðßðåäï
b) åéóÜãåôå ôï óôÞñéãìá ôçò óïýâëáò óôï 3° åðßðåäï êáé
ôïðïèåôÞóôå ôï óïõâëß åéóÜãïíôÜò ôï, ìÝóù ôçò
áíôßóôïé÷çò ïðÞò, óôç óïýâëá ðïõ âñßóêåôáé óôï ðßóù
ìÝñïò ôïõ öïýñíïõ.
c) åíåñãïðïéÞóôå ôç óïýâëá åðéëÝãïíôáò ìå ôïí åðéëïãÝá
L ôç èÝóç
.
Ôï öùò ôïõ öïýñíïõ
ÁíÜâåé óôñÝöïíôáò ôïí åðéëïãÝá L óôï óýìâïëï
.
Öùôßæåôáé ï öïýñíïò êáé ðáñáìÝíåé áíáììÝíïò üôáí ôßèåôáé
óå ëåéôïõñãßá ïðïéïäÞðïôå èåñìáíôéêü çëåêôñéêü óôïé÷åßï
ôïõ öïýñíïõ.
Åíäåéêôéêü öùôÜêé èåñìïóôÜôç (O)
Äåß÷íåé ôç öÜóç èÝñìáíóçò ôïõ ßäéïõ, ôï óâÞóéìü ôïõ
åðéóçìáßíåé ôçí åðßôåõîç óôï åóùôåñéêü ôïõ öïýñíïõ ôçò
ôåèåßóáò èåñìïêñáóßáò ìå ôïí åðéëïãÝá. Óôï óçìåßï áõôü
ôï äéáäï÷éêü áíáâïóâÞóéìï áõôÞò ôçò åíäåéêôéêÞò ëõ÷íßáò
äåß÷íåé üôé ï èåñìïóôÜôçò äïõëåýåé óùóôÜ ãéá íá äéáôçñåß
óôáèåñÞ ôç èåñìïêñáóßá ôïõ öïýñíïõ.
Ï åðéëïãÝáò ÷ñïíïìÝôñïõ ôÝëïõò ìáãåéñÝìáôïò
ÏñéóìÝíá ìïíôÝëá äéáèÝôïõí ðñïãñáììáôéóôÞ ôÝëïõò
ìáãåéñÝìáôïò. Ãéá íá ôï ÷ñçóéìïðïéåßôå ðñÝðåé íá
êïõñíôßóåôå ôï «îõðíçôÞñé» óôñÝöïíôáò ôïí åðéëïãÝá S
ìå ó÷åäüí ìéá ðëÞñç ðåñéóôñïöÞ áñéóôåñüóôñïöá
.
Êáôüðéí, ãõñßæïíôáò ðßóù
, èÝóôå ôïí åðéèõìçôü ÷ñüíï
êÜíïíôáò íá óõìðÝóåé ìå ôç óôáèåñÞ áíáöïñÜ ôçò
ðñüóïøçò ï áñéèìüò ðïõ áíôéóôïé÷åß óôá ðñïêáèïñéóìÝíá
ëåðôÜ, óôï ôÝëïò ôïõ ôåèÝíôïò ÷ñüíïõ åêôüò áðü ôçí
åðÝìâáóç ôïõ «îõðíçôçñéïý» Ý÷ïõìå ôï áõôüìáôï óâÞóéìï
ôïõ öïýñíïõ.
Ðñïóï÷Þ: ãéá ôç ÷ñçóéìïðïßçóç ôïõ öïýñíïò óå
÷åéñïêßíçôç ëåéôïõñãßá, áðïêëåßïíôáò äçëáäÞ ôïí
ðñïãñáììáôéóôÞ ôÝëïò ìáãåéñÝìáôïò, ðñÝðåé íá êÜíåôå íá
óõìðÝóåé ôï óýìâïëï
ìå ôç óôáèåñÞ áíáöïñÜ ôçò
ðñüóïøçò.
¼ôáí ï öïýñíïò åßíáé óâçóôüò ï ðñïãñáììáôéóôÞò ôÝëïõò
ìáãåéñÝìáôïò ìðïñåß íá ÷ñçóéìïðïéçèåß ùò êáíïíéêü
÷ñïíüìåôñï.
Ïé åðéëïãåßò ÷åéñéóìïý ôùí çëåêôñéêþí åóôéþí ôçò
åðéöÜíåéáò ìáãåéñÝìáôïò (N)
Ïé êïõæßíåò ìðïñåß íá äéáèÝôïõí çëåêôñéêÝò åóôßåò êáíïíéêÝò
êáé ôá÷åßåò óå äéÜöïñïõò óõíäõáóìïýò (ïé ôá÷åßåò åóôßåò
äéáêñßíïíôáé áðü ôéò Üëëåò ëüãù ôçò ðáñïõóßáò ìéáò
êüêêéíçò óöñáãßäáò óôï êÝíôñï). Ãéá ôçí áðïöõãÞ
áðþëåéáò ôçò èåñìüôçôáò êáé æçìéþí óôéò åóôßåò åßíáé êáëü
íá ÷ñçóéìïðïéåßôå äï÷åßá ìå âÜóç åðßðåäç êáé äéáìÝôñïõ
ü÷é ìéêñüôåñç áðü åêåßíç ôçò åóôßáò. Óôïí ðßíáêá
áíáöÝñïíôáé ïé áíôéóôïé÷ßåò ìåôáîý ôùí èÝóåùí ðïõ
õðïäåéêíýïíôáé óôïõò åðéëïãåßò êáé ôçò ÷ñÞóçò ãéá ôçí
ïðïßá óõíéóôþíôáé ïé åóôßåò.
18
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0
SbhstÒ
1
Y»simo cortarikèn, yarikèn
2
Pat£tej ston atmÒ, minstrej, fasÒlia,
rebÚqia
3
Suncish yhsmatoj meg£lwn trofmwn,
minstrej
4 Y»simo (mtrio)
5 Y»simo (dunatÒ)
6
Rodokokknisma h epteuxh brasmoÚ se
sÚntomo crÒno
Ðñéí ôéò ÷ñçóéìïðïéÞóåôå ãéá ðñþôç öïñÜ, ðñÝðåé
íá èåñìÜíåôå ôéò åóôßåò ìáãåéñÝìáôïò óôç ìÝãéóôç
èåñìïêñáóßá ãéá ðåñßðïõ 4 ëåðôÜ, ÷ùñßò êáôóáñüëá.
Óå áõôÞ ôçí áñ÷éêÞ öÜóç, ç ðñïóôáôåõôéêÞ åðÝíäõóç
óêëçñáßíåé êáé öôÜíåé óôç ìÝãéóôç áíôï÷Þ ôçò.
Ôï åíäåéêôéêü öùôÜêé ëåéôïõñãßáò ôùí çëåêôñéêþí
åóôéþí (H)
Åßíáé áíáììÝíï üôáí Ý÷åé ôåèåß óå ëåéôïõñãßá ïðïéïäÞðïôå
èåñìáíôéêü çëåêôñéêü óôïé÷åßï ôçò åðéöÜíåéáò ìáãåéñÝìáôïò
ðïõ åíäå÷ïìÝíùò äéáèÝôåé çëåêôñéêÝò åóôßåò.
Áåñéóìüò øýîçò
Ãéá ôçí åðßôåõîç ìéáò ìåßùóçò ôùí åîùôåñéêþí
èåñìïêñáóéþí, ïñéóìÝíá ìïíôÝëá äéáèÝôïõí Ýíáí
áíåìéóôÞñá øýîçò ðïõ ðáñÜãåé ñåýìá áÝñá ðïõ
åîÝñ÷åôáé ìåôáîý ôçò ìåôþðçò êáé ôçò ðüñôáò ôïõ
öïýñíïõ.
Óçìåßùóç: Óôï ôÝëïò ôïõ ìáãåéñÝìáôïò ï
áíåìéóôÞñáò ðáñáìÝíåé åíåñãüò ìÝ÷ñéò üôïõ ï
öïýñíïò øõ÷èåß éêáíïðïéçôéêÜ.
ÅðéôñÝðåé ôçí áðåéêüíéóç ôçò þñáò êáé ôçí ëåéôïõñãßá
÷ñïíüìåôñïõ ìå áíôßóôñïöç ìÝôñçóç.
Óçìåßùóç: üëåò ïé ëåéôïõñãßåò êáèéóôþíôáé ëåéôïõñãéêÝò
ìåôÜ áðü 7 ðåñßðïõ äåõôåñüëåðôá áðü ôç ñýèìéóÞ ôïõò.
Ðùò ñõèìßæåôáé ôï ñïëüé
ÌåôÜ ôç óýíäåóç óôï äßêôõï êáé ìåôÜ áðü ìéá äéáêïðÞ
çëåêôñéêïý ôï display áíáâïóâÞíåé óôï: 0 00
ÐéÝóôå ôï êïõìðß
êáé áêïëïýèùò ìå ôá êïõìðéÜ
êáé èÝóôå ôçí áêñéâÞ þñá. Ãéá ôçí ôá÷åßá
ðñïþèçóç êñáôÞóôå ðáôçìÝíá ôá ôá êïõìðéÜ.
Åíäå÷üìåíåò äéïñèþóåéò ôçò þñáò ìðïñïýí íá ãßíïõí
åðáíáëáìâÜíïíôáò ôçí ðáñáðÜíù äéáäéêáóßá.
Ëåéôïõñãßá ÷ñïíüìåôñïõ
Ðáôþíôáò ôï êïõìðß
Ý÷åôå ðñüóâáóç óôç ëåéôïõñãßá
áõôÞ êáé óôï display áðåéêïíßæåôáé ôï óýìâïëï "
". Óå
êÜèå ðßåóç ôïõ ðëÞêôñïõ
áíôéóôïé÷åß ìéá áýîçóç ÷ñüíïõ
10 äåõåôåñïëÝðôùí ìÝ÷ñé 99 ëåðôÜ êáé 50 äåõôåñüëåðôá.
Óõíå÷ßæïíôáò íá ðéÝæåôå ç áýîçóç ôïõ ÷ñüíïõ óõìâáßíåé ìå
âÞìáôá åíüò ëåðôïý ìÝ÷ñé Ýíá ìÝãéóôï 10 ùñþí.
Ìå ôï ðëÞêôñï åðéóôñÝöåôå ðßóù.
Áöïý èÝóåôå ôïí åðéèõìçôü ÷ñüíï, îåêéíÜåé ç áíôßóôñïöç
ìÝôñçóç. Ìå ôç ëÞîç ôïõ ÷ñüíïõ ôï êáìðáíÜêé ÷ôõðÜåé
êáé ãéá íá ôï óôáìáôÞóåôå ðáôÞóôå Ýíá ïðïéïäÞðïôå
ðëÞêôñï.
Ìðïñåßôå íá áðåéêïíßóåôå ôçí þñá ðáôþíôáò ôï ðëÞêôñï
, êáé ôï óýìâïëï " " äåß÷íåé üôé ôÝèçêå ç ëåéôïõñãßá
÷ñïíïìÝôñïõ. ÌåôÜ áðü ðåñßðïõ 7 äåõôåñüëåðôá ôï
display åðéóôñÝöåé áõôüìáôá óôçí áðåéêüíéóç ôïõ
÷ñïíïìÝôñïõ.
Ãéá íá áêõñþóåôå Ýíáí ôåèÝíôá ÷ñüíï
ÐáôÞóôå ôï êïõìðß
ìÝ÷ñé 0 00.
Ôï çëåêôñïíéêü ÷ñïíüìåôñï
Ï öïýñíïò èÝôåé óôç äéÜèåóÞ óáò ìéá åõñåßá ãêÜìá
äõíáôïôÞôùí ãéá íá ìáãåéñåýåôå ïðïéïäÞðïôå öáãçôü ìå
ôïí êáëýôåñï ôñüðï. Ìå ôïí êáéñü èá ìðïñåßôå íá
åêìåôáëëåõôåßôå êáëýôåñá áõôÞ ôçí åõÝëéêôç óõóêåõÞ
øçóßìáôïò, óõíåðþò ïé áíáöïñÝò ðïõ ðáñáôßèåíôáé
ðáñáêÜôù åßíáé áðëÜ åíäåéêôéêÝò êáé ìðïñåßôå íá ôéò
åìðëïõôßóåôå ìå ôçí ðñïóùðéêÞ óáò ðåßñá.
ÐñïèÝñìáíóç
Óôçí ðåñßðôùóç ðïõ åßíáé áíáãêáßá ç ðñïèÝñìáíóç ôïõ
öïýñíïõ, ãåíéêÜ üëåò ôéò öïñÝò ðïõ ìáãåéñåýïõìå ôñïöÝò
ìå ìáãéÜ, ìðïñåßôå íá ÷ñçóéìïðïéÞóåôå ôç ëåéôïõñãßá
áåñüèåñìï ðïõ åðéôñÝðåé ôçí åðßôåõîç ôçò åðéèõìçôÞò
èåñìïêñáóßáò óå ìéêñü ÷ñïíéêü äéÜóôçìá êáé ìå ìåéùìÝíç
êáôáíÜëùóç.
Áöïý ôåèåß óôï öïýñíï ìðïñåßôå íá ðåñÜóåôå óôçí ðëÝïí
åíäåäåéãìÝíç ëåéôïõñãßá ìáãåéñÝìáôïò.
Ôáõôü÷ñïíï ØÞóéìï óå äéÜöïñá åðßðåäá
Áí ðñÝðåé íá ìáãåéñÝøåôå óå äýï åðßðåäá ÷ñçóéìïðïéÞóôå
ìüíï ôç ëåéôïõñãßá
áåñüèåñìï ðïõ åßíáé ç ìïíáäéêÞ
ðïõ åðéôñÝðåé ôç äõíáôüôçôá áõôÞ.
Ï öïýñíïò äéáèÝôåé 5 åðßðåäá. Óôï øÞóéìï ìå áåñüèåñìï
÷ñçóéìïðïéÞóôå äýï áðü ôá ôñßá êåíôñéêÜ åðßðåäá, ôï
ðñþôï êÜôù êáé ôï ôåëåõôáßï åðÜíù äÝ÷ïíôáé áð
åõèåßáò ôï èåñìü áÝñá ðïõ èá ìðïñïýóå íá ðñïêáëÝóåé
êáøßìáôá óôá åõáßóèçôá ôñüöéìá.
ÊáíïíéêÜ ÷ñçóéìïðïéÞóôå ôï 2° êáé 4° åðßðåäï áðü êÜôù,
åéóÜãïíôáò óôï 2° åðßðåäï ôá ôñüöéìá ðïõ áðáéôïýí
ðåñéóóüôåñç èåñìüôçôá. Ãéá ðáñÜäåéãìá, óå ðåñßðôùóç
øçôþí êñåÜôùí ôáõôü÷ñïíá ìå Üëëá ôñüöéìá, åéóÜãåôå
ôï êñÝáò óôï 2°åðßðåäï, áöÞíïíôáò ôï 4° óå ðéï
åõáßóèçôá ôñüöéìá.
Óôï ôáõôü÷ñïíï øÞóéìï ôñïößìùí ðïõ Ý÷ïõí ÷ñüíïõò
êáé èåñìïêñáóßåò øçóßìáôïò äéáöïñåôéêÝò èÝóôå ìéá
èåñìïêñáóßá åíäéÜìåóç ìåôáîý ôùí äýï, öïõñíßóôå ôï
ðéï åõáßóèçôï ôñüöéìï óôï 4° åðßðåäï êáé âãÜëôå áðü
ôïí öïýñíï ðñþôá ôï ôñüöéìï ìå ôï óõíôïìüôåñï ÷ñüíï
øçóßìáôïò.
×ñçóéìïðïéÞóôå ôï ëéðïóõëëÝêôç óôï êÜôù åðßðåäï êáé
ôï ðëÝãìá óôï åðÜíù.
×ñÞóç ôïõ ãêñéë
Ï ðïëõëåéôïõñãéêüò öïýñíïò óáò ðñïóöÝñåé 2 äõíáôüôçôåò
ãêñéëéáñßóìáôïò.
×ñçóéìïðïéÞóôå ôç ëåéôïõñãßá
grill, ìå ôçí ðüñôá
êëåéóôÞ, ôïðïèåôþíôáò ôï öáãçôü óôï êÝíôñï ôïõ
ðëÝãìáôïò óôï 3° Þ 4° åðßðåäï îåêéíþíôáò áðü êÜôù.
Ãéá íá óõëëÝîåôå æïõìéÜ Þ/êáé ëßðç, ôïðïèåôÞóôå ôïí
ðáñå÷üìåíï ëéðïóõëëÝêôç óôçí 1ç èÝóç.
¼ôáí ÷ñçóéìïðïéåßôáé ç ëåéôïõñãßá áõôÞ, óõóôÞíåôáé íá
èÝóåôå ôç óôÜèìç åíåñãåßáò óôï ìÝãéóôï áí êáé ìðïñïýí
íá ôåèïýí ÷áìçëüôåñåò óôÜèìåò áðëÜ ñõèìßæïíôáò ôïí
åðéëïãÝá ôïõ èåñìïóôÜôç óôçí åðéèõìçôÞ.
Óôá ìïíôÝëá ðïõ äéáèÝôïõí óïýâëá
, óôç ëåéôïõñãßá
grill ìðïñåßôå íá ÷ñçóéìïðïéåßôå ôï êéô óïýâëáò ðïõ óáò
ðáñÝ÷åôáé. Óôçí ðåñßðôùóç áõôÞ, äéåíåñãÞóôå ôï øÞóéìï
ìå ôçí ðüñôá ôïõ öïýñíïõ êëåéóôÞ, ôïðïèåôþíôáò ôï êéô
óïýâëáò óôï 3° åðßðåäï (îåêéíþíôáò áðü êÜôù) êáé ôïí
ëéðïóõëëÝêôç óôï 1° ãéá ôç óõëëïãÞ ôùí æïõìéþí Þ/êáé
ôùí ëéðþí.
Ç ëåéôïõñãßá
Grill áåñüèåñìï, áðïêëåéóôéêÜ ìå ôçí
ðüñôá ôïõ öïýñíïõ êëåéóôÞ, åßíáé ÷ñçóéìüôáôç ãéá
ãñÞãïñá ãêñéëéáñßóìáôá, êáôáíÝìåé ôç èåñìüôçôá ðïõ
ðáñÜãåôáé áðü ôï ãêñéë þóôå ìáæß ìå ôï åðéöáíåéáêü
ñïäïêïêêßíéóìá íá øÞíåôáé êáé ôï êÜôù ìÝñïò.
Ìðïñåßôå åðßóçò íá ôç ÷ñçóéìïðïéÞóåôå óôçí ôåëéêÞ öÜóç
øçóßìáôïò ôùí öáãçôþí ðïõ áðáéôïýí Ýíá åðéöáíåéáêü
ñïäïêïêêßíéóìá, ãéá ðáñÜäåéãìá åßíáé éäáíéêÞ ãéá ôï
ñïäïêïêêßíéóìá ôùí æõìáñéêþí öïýñíïõ óôï ôÝëïò
øçóßìáôïò.
×ñçóéìïðïéþíôáò ôç ëåéôïõñãßá áõôÞ, èÝóôå ôï ðëÝãìá óôï
2° Þ 3° åðßðåäï îåêéíþíôáò áðü êÜôù (âëÝðå ðßíáêá
øçóßìáôïò) êáé ìåôÜ, ãéá íá óõëëÝîåôå ôá ëßðç êáé ãéá íá
ìç ðáñá÷èåß êáðíüò, âÜëôå Ýíáí ëéðïóõëëÝêôç óôï 1°
åðßðåäï áðü êÜôù.
Óçìáíôéêü äéåíåñãÞóôå ôï øÞóéìï óôï Gratin ìå ôçí
ðüñôá ôïõ öïýñíïõ êëåéóôÞ, êé áõôü ãéá íá ðåôý÷åôå
êáëýôåñá áðïôåëÝóìáôá êáé ìéá áéóèçôÞ åîïéêïíüìçóç
åíÝñãåéáò (10% ðåñßðïõ).
¼ôáí ÷ñçóéìïðïéåßôå ôç ëåéôïõñãßá áõôÞ, óõóôÞíåôå íá
èÝôåôå ôïí èåñìïóôÜôç óôïõò 200 °C, äéüôé áõôü áðïôåëåß
ðñïûðüèåóç âÝëôéóôçò áðüäïóçò, ðïõ âáóßæåôáé óôçí
áêôéíïâïëßá õðÝñõèñùí. Áõôü üìùò äåí óçìáßíåé üôé äåí
ìðïñïýí íá ÷ñçóéìïðïéçèïýí ÷áìçëüôåñåò èåñìïêñáóßåò,
áðëÜ ñõèìßæïíôáò ôïí åðéëïãÝá ôïõ èåñìïóôÜôç óôçí
åðéèõìçôÞ èåñìïêñáóßá.
Ùóôüóï ôá êáëýôåñá áðïôåëÝóìáôá, ìå ôç ÷ñÞóç ôùí
ëåéôïõñãéþí ôïõ ãêñéë, åðéôõã÷Üíïíôáé
ôïðïèåôþíôáò ôï ðëÝãìá óôá ôåëåõôáßá åðßðåäá
îåêéíþíôáò áðü êÜôù (âëÝðå ðßíáêá øçóßìáôïò) êáé,
ãéá ôç óõëëïãÞ ôùí ëéðþí êáé ôçí áðïöõãÞ
ó÷çìáôéóìïý êáðíïý, ôïðïèåôåßôå ôïí ëéðïóõëëÝêôç
ðïõ óáò ðáñÝ÷åôáé óôï ðñþôï åðßðåäï áðü êÜôù.
ØÞóéìï ôùí ãëõêþí
Óôï øÞóéìï ôùí ãëõêþí íá öïõñíßæåôå ðÜíôá óå æåóôü
öïýñíï, íá ðåñéìÝíåôå ôï ôÝëïò ôçò ðñïèÝñìáíóçò, ðïõ
åðéóçìáßíåôáé áðü ôï óâÞóéìï ôçò êüêêéíçò åíäåéêôéêÞò
ëõ÷íßáò O. Ìçí áíïßãåôå ôçí ðüñôá êáôÜ ôï øÞóéìï, ãéá
íá ìç êáèßóåé ôï ãëõêü. ÃåíéêÜ:
GlukÒ polÚ xerÒ
Thn epÒmenh for£ qste mi£ qermokrasa kat£ 10°C
uyhlÒterh kai meièste to crÒno yhsmatoj.
GlukÒ pou "kaqzei"
Crhsimopoiete ligÒtero ugrÒ kai camhlèste th
qermokrasa kat£ 10°C.
GlukÒ skoÚro epifaneiak£
Topoqeteste to camhlètera, qste mia qermokrasa
camhlÒterh kai paratenete to y»simo..
KalÒ exwterikÒ y»simo, ma eswterik£ koll£ei
Crhsimopoieste ligÒtero ugrÒ, meièste th
qermokrasa, auxeste to crÒno yhsmatoj
ÐñáêôéêÝò óõìâïõëÝò ãéá ôï øÞóéìï
20
Ôï ãëõêü äåí îåêïëëÜåé áðü ôç öüñìá
Áëåßøôå êáëÜ ôç öüñìá êáé áëåõñþóôå ôç Þ
÷ñçóéìïðïéÞóôå ÷áñôß öïýñíïõ
¸øçóá óå äéÜöïñá åðßðåäá (óôç ëåéôïõñãßá
"áåñüèåñìïò") ìå áðïôÝëåóìá íá ìçí åßíáé
üëá ôá åäÝóìáôá óôçí ßäéá êáôÜóôáóç
øçóßìáôïò
ÈÝóôå ìéá ÷áìçëüôåñç èåñìïêñáóßá.
Äåí åßíáé áíáãêáßï åðßðåäá ðïõ åéóÜãïíôáé
ôáõôü÷ñïíá íá ðñÝðåé íá åîá÷èïýí ìáæß.
ØÞóéìï ôçò ðßôóáò
Ãéá Ýíá êáëü øÞóéìï ôçò ðßôóáò ÷ñçóéìïðïéÞóôå ôç
ëåéôïõñãßá
Áåñüèåñìïò:
ÐñïèåñìÜíåôå êáëÜ ôï öïýñíï ãéá ôïõëÜ÷éóôïí 10
ëåðôÜ
×ñçóéìïðïéÞóôå Ýíá ôáøß åëáöñïý áëïõìéíßïõ
ôïðïèåôþíôáò ôï óôï ðëÝãìá ðïõ óáò ðáñÝ÷åôáé.
×ñçóéìïðïéþíôáò ôïí ëéðïóõëëÝêôç áõîÜíïõí ïé ÷ñüíïé
øçóßìáôïò êáé äýóêïëá ðåôõ÷áßíåôå ìéá ðßôóá ôñáãáíÞ
Ìçí áíïßãåôå óõ÷íÜ ôï öïýñíï êáôÜ ôï øÞóéìï
Óå ðåñßðôùóç ìå ðßôóåò ìå ðëïýóéá ãÝìéóç
(êáðñéôóüæá, ôÝóóåñéò åðï÷Ýò) óõíéóôÜôáé íá åéóÜãåôå
ôç ìïôóáñÝëá óôç ìÝóç ôïõ øçóßìáôïò.
Óôï øÞóéìï ôçò ðßôóáò óå äýï åðßðåäá ÷ñçóéìïðïéåßôå
ôï 2° êáé ôï 4° ìå èåñìïêñáóßá 220°C êáé íá öïõñíßæåôå
ìåôÜ ôçí ðñïèÝñìáíóç ãéá ôïõëÜ÷éóôïí 10 ëåðôÜ.
ØÞóéìï ôùí øáñéêþí êáé ôùí êñåáôéêþí
Ãéá ôá ëåõêÜ êñÝáôá, ôá ðïõëåñéêÜ êáé ôá øáñéêÜ
÷ñçóéìïðïéåßôå èåñìïêñáóßåò ìåôáîý 180 °C êáé 200 °C.
Ãéá ôá êüêêéíá êñÝáôá ðïõ ðñÝðåé íá åßíáé êáëïøçìÝíá
åîùôåñéêÜ äéáôçñþíôáò óôï åóùôåñéêü ôï ÷õìü, åßíáé êáëü
íá ÷ñçóéìïðïéÞóåôå ìéá õøçëÞ áñ÷éêÞ èåñìïêñáóßá
(200°C-220°C) ãéá ìéêñü ÷ñïíéêü äéÜóôçìá, ìåéþíïíôÜò ôçí
êáôüðéí.
ÃåíéêÜ, üóï ïãêùäÝóôåñï ôï øçôü ôüóï ÷áìçëüôåñç ðñÝðåé
íá åßíáé ç èåñìïêñáóßá êáé ðéï ðáñáôåôáìÝíï ôï øÞóéìï.
ÔïðïèåôÞóôå ôï ðñïò øÞóéìï êñÝáò óôï êÝíôñï ôïõ
ðëÝãìáôïò êáé åéóÜãåôå êÜôù áðü ôï ðëÝãìá ôïí
ëéðïóõëëÝêôç ãéá ôçí óõëëïãÞ ôùí ëéðþí.
ÅéóÜãåôå ôï ðëÝãìá ìå ôÝôïéï ôñüðï þóôå ôï öáãçôü íá
âñßóêåôáé óôï êÝíôñï ôïõ öïýñíïõ. Áí èÝëåôå ðåñéóóüôåñç
èåñìüôçôá áðü êÜôù, ÷ñçóéìïðïéÞóôå ôá ÷áìçëüôåñá
åðßðåäá. Ãéá ôçí åðßôåõîç ãåõóôéêþí øçôþí (åéäéêüôåñá
ðÜðéá êáé êõíÞãé) áëåßøôå ôï êñÝáò ìå ëáñäß Þ ëßðïò êáé
ôïðïèåôÞóôå ôï Ýôóé þóôå íá åßíáé óôï åðÜíù ìÝñïò.
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