KV 1150A
KV 1150W
KV 1150X
Notice d'installation et d'utilisation des
cuisinières électriques
0
C
Electric cooker
Instructions for use and maintenance
1
CAUTION!
1. Cookers do not contain materials hazardous for environment.
2. Materials used for packaging can be recycled.
3. When disposing of an old cooker, make it unusable. Remove the door, as it con-
stitutes a threat, especially for children. Then, the appliance must be delivered
to specialized units that deal with utilization or purchasing of recyclable mate-
rials.
4. Read carefully this instruction manual before installing and using your appli-
ance.
5. The appliance must only be installed and serviced by a certified electric fitter
or technician of an authorised service shop, in accordance with the local regu-
lations in force.
6. Do not use a damaged cooker until it is put in order. The manufacturer declines
all responsibility for injury or damage caused by improper use of the appliance.
7. It is not allowed to make repairs by any not authorised person, except for the
bulb replacement, otherwise the guarantee rights will be lost.
8. The cooker is manufactured in class I protection against electric shock and
during connection it requires installation with efficient outer protection circuit.
9. The cooker may be placed in the line of kitchen cabinets not higher than
850mm.
10. The appliance should be installed after it has been standing in the kitchen room
for 8 hours.
11. Never lift the cooker by taking hold of the oven door handle.
12. To ensure its appliances are always at the state of the art and to allow con-
stant improvement, the manufacturer reserves the right to make modifications
without notice, although without creating difficulties for users.
Cookers comply with the following directives:
1. 2006/95/WE – Low voltage electrical equipment
2. 2004/108/WE – Electromagnetic compatibility
www.brandt.com
CONTENT
2
1
GENERAL INFORMATION ....................................................................................................3
1.1
PURPOSE.......................................................................................................................................................................3
1.2
TECHNICAL CHARACTERISTICS .................................................................................................................................3
1.3
FEATURES AND ACCESSORIES..................................................................................................................................3
1.3.1
COOKING ZONES ON CERAMIC HOB ...............................................................................................................4
1.3.2
CONTROL PANEL................................................................................................................................................4
1.3.3
PILOT LIGHTS......................................................................................................................................................4
1.4
IMPORTANT TIPS ..........................................................................................................................................................4
2
INSTALLATION ....................................................................................................................5
2.1
POSITIONING THE COOKER ........................................................................................................................................5
2.2
CONNECTING THE COOKER TO THE MAINS SUPPLY ..............................................................................................5
3
PREPARATION FOR USE......................................................................................................6
4
CERAMIC HOB .....................................................................................................................6
4.1
GENERAL RULES OF USING THE CERAMIC HOB......................................................................................................6
4.2
OPERATING COOKING ZONES ....................................................................................................................................7
4.2.1
COOKING ZONE INDICATOR .............................................................................................................................7
4.3
CHOICE OF UTENSILS..................................................................................................................................................7
5
THE OVEN............................................................................................................................8
5.1
FEATURES AND ACCESSORIES..................................................................................................................................8
5.2
OVEN OPERATION CONTROL......................................................................................................................................8
5.2.1
OVEN FUNCTION CONTROL KNOB...................................................................................................................9
5.2.2
TEMPERATURE CONTROL KNOB .....................................................................................................................9
5.2.3
TIMER...................................................................................................................................................................9
5.3
OVEN LIGHT...................................................................................................................................................................9
5.4
SWITCHING THE OVEN ON AND OFF .......................................................................................................................10
5.5
WHAT HAPPENS AFTER SWITCHING ON THE OVEN..............................................................................................10
5.6
HEATING OPTIONS .....................................................................................................................................................10
5.7
GENERAL COOKERY TIPS .........................................................................................................................................11
6
CLEANING AND MAINTENANCE........................................................................................14
6.1
GENERAL INFORMATION ...........................................................................................................................................14
6.2
CLEANING THE CERAMIC HOB..................................................................................................................................14
6.3
OVEN CLEANING.........................................................................................................................................................14
6.3.1
DISASSEMBLY OF THE OVEN DOOR..............................................................................................................15
6.3.2
DISASSEMBLY OF SIDE CATALYTICAL SHIELDS ..........................................................................................15
6.3.3
CLEANING OF CHAMBER INTERIOR...............................................................................................................16
7
TROUBLESHOOTING .........................................................................................................16
GENERAL INFORMATION
3
1
1
G
G
E
E
N
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E
E
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1
1
.
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1
1
P
P
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E
E
The cooker is designed for the preparation of meals in a household only. It must not be used for other
purposes !
1
1
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2
2
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Table 1
KV 1150A KV 1150W KV 1150X
Cooker overall dimensions
(height x width x depth) [mm]
850 x 500 x 600
Capacity [l] 55.0
Supply voltage 400V 3N ~ 50Hz
φ 145 mm / 1200 W STANDARD
2 units
Cooking zones
φ 180 mm / 1700 W STANDARD
2 units
Power rating [W] 7800
upper heating element 700 W
•
bottom heating element 1300 W
•
grill heating element 2000 W
•
Electric oven
oven light 25 W
•
120 min timer with a knob
•
Oven temperature control
•
enamel tray
1 piece
Cooker
accessories
wire shelf 2 pieces
1
1
.
.
3
3
F
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A
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A
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A
A
C
C
C
C
E
E
S
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S
S
O
O
R
R
I
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E
E
S
S
Fig. 1
1 – ceramic hob
2 – electric oven
3 – oven door
4 – kitchenware drawer
5 – cooking zone control knobs D
6 – cooking zone control knobs C
7 – cooking zone control knobs B
8 – cooking zone control knobs A
9 – temperature control knob
10 – oven function control knob
11 – timer knob
12 – wire shelf
13 – tray
GENERAL INFORMATION
4
1
1
.
.
3
3
.
.
1
1
C
C
O
O
O
O
K
K
I
I
N
N
G
G
Z
Z
O
O
N
N
E
E
S
S
O
O
N
N
C
C
E
E
R
R
A
A
M
M
I
I
C
C
H
H
O
O
B
B
A – cooking zone indicator
Fig. 2
1
1
.
.
3
3
.
.
2
2
C
C
O
O
N
N
T
T
R
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P
P
A
A
N
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E
E
L
L
Fig. 3 1 – orange pilot light; 2 – red pilot ligh
1
1
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3
3
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3
3
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S
S
Orange pilot light (item 1 in fig. 3) indicates the switching on of any of the cooker’s heating
components, i.e. a cooking zone on the hob or a heating element in the oven.
Red pilot light (item 2 in fig. 3) indicates that the temperature control is in operation. The light comes on
after setting the oven to a desired temperature. When the oven reaches that temperature, the light goes
out. When the temperature decreases below the set value, it come on again.
1
1
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4
4
I
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S
1. During use the appliance becomes hot. Care should be taken to avoid touching hot elements inside
the oven. Special attention should be paid to children!
2. The use of cooking and baking appliances results in the production of heat and moist in the room in
which it is installed. Always ensure that the room is well ventilated. Keep natural air vents open or
install a mechanical ventilation device (a cooker hood with mechanical extraction). Prolonged,
intensive use of the appliance may require extra ventilation, eg. by opening a window or producing
more efficient ventilation by increasing the power of the existing mechanical ventilation, if possible.
3. Ensure that the cables of other household appliances used near the working cooker are far from its
hot elements. Ensure also that the cables are not trapped by the hot oven door.
4. As overheated fats and oils may catch fire, dishes prepared with their use, e.g. chips, should not be
left unattended in the process of cooking.
5. Always stand back when opening the oven door to allow the heat to disperse.
6. In the event of technical failure, disconnect the cooker from the mains supply.
7. Always use protective gloves when removing items from the ceramic hob and baking tins from the
oven.
8. Never store flammable and heat-sensitive objects in the oven and kitchenware drawer.
INSTALLATION
5
9. Do not overload the open oven door; do not sit or lean on it.
10. Never use the cooker as a room heater.
WARNING!
1. If the ceramic hob surface is cracked, the cooker must be switched off to avoid an electric
shock.
2. Cooking zones are still hot for some time after being switched off, which is shown by the
cooking zone indicator.
2
2
I
I
N
N
S
S
T
T
A
A
L
L
L
L
A
A
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N
2
2
.
.
1
1
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P
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N
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C
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K
K
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R
After unpacking, the cooker should be positioned in a manner ensuring easy access to the ceramic hob
and oven. Placing the cooker on a platform is not recommended.
•
The kitchen should be dry and have efficient ventilation sys-
tem.
•
Remove all advertising stickers from the cooker. Clean all the
parts thoroughly to remove all remnants of glue.
•
When positioning the cooker between kitchen cabinets, a dis-
tance of minimum 20mm should be left between the cooker’s
side walls and adjacent kitchen cabinet walls (fig. 4).
•
There should be an open space above the appliance to allow
kitchen odours to disperse. If a cooker hood is installed, the
distance between the ceramic hob and the hood should not be
shorter than 650mm.
•
The main switch or the wall socket to which the cooker will be
connected must be easily accessible to the user.
Fig. 4
The cooker is equipped with adjustable feet designed for levelling in the event of an uneven floor and for
adjusting the upper edge of the cooker to furniture level. The levelling should be carried out by means of
one of the methods presented below:
Fig. 5 Fig. 6
Levelling the cooker:
1. Remove the kitchenware drawer from the cooker (fig. 5). Then, through the hole left after the removal
of the drawer, place a screwdriver in a foot’s groove and turn it to the required position.
2. Tilt the cooker (fig. 6) to gain access to the feet from the bottom. You can adjust it manually or by
means of 8mm Allen key. Put the key in the foot’s hexagonal hole and turn it to the required position.
2
2
.
.
2
2
C
C
O
O
N
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A
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U
U
P
P
P
P
L
L
Y
Y
The cooker must be properly connected to the mains supply by a qualified electri-
cian. Do not modify or change the cooker’s electrical system in any way.
CERAMIC HOB
6
• The connection panel is installed on the rear side of the cooker and has six terminals, including three
live terminals marked with symbols L1 – L2 – L3 and two neutral terminals marked with letters N-N
(fig. 7), which should be shorted. Three clamps are provided with the connection panel. The earth
terminal is marked with a symbol
.
• It is possible to connect the cooker to the single-phase mains but the system to which the cooker is
to be connected should be adjusted to the current of 42A.
• Select an appropriate connector depending on the type of connection (one- or three-phase) and the
cooker’s power rating.
• The electric system supplying the cooker should be equipped with double pole switch to allow the
user to cut off electricity in an emergency situation. The minimum contact separation between the
poles should be 3mm.
Fig. 7 Fig. 8
• Connect the AC power cable 1 (Fig. 8) to the terminal strip 2 in accordance with the data plate (fig.7).
Place the lead in clamping ring 4. The gaps under openings 6 give access to the screws fastening
cable 1 in clamping ring 4.
• Once the cooker has been connected, the terminal strip should be secured.
• To do so unbolt screws 5 which fasten the plate 3 on the left side of the cooker 7 turn the plate 3
through an angle of 180
0
on its vertical axis and then put it in openings 6 with the catches 8, press to
the cooker 7 and screw down with screws 5.
3
3
P
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1. Wipe the enamel and glass surfaces with a soft damp cloth.
2. Clean the oven accessories with a hot solution of dish-washing liquid.
3. Before the first use of the cooker, individual cooking zones should be heated for ca. 3 minutes. In this
case, exceptionally, do not put any pans on them.
4. Switch on the oven for ca. 1 hour and set the highest temperature. The emerging smoke and smell
will be slight, if proper care is taken to ventilate the room correctly, e.g. by opening the windows.
Allow the oven to cool down and then clean and dry it.
4
4
C
C
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H
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O
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B
B
4
4
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1
1
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N
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A
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L
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U
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B
B
1. Be careful not to drop hard objects on the hob as it may crack.
2. Care should be taken to avoid scratching the hob with sharp edges of pans or other objects.
3. Pans should be placed centrally on the graphically marked cooking zone. Pans should not be
dragged but gently lifted and moved in order not to scratch the hob.
4. A cooking zone may be switched on only after placing a pan with food on it. Do not switch on the
zone, if an empty or distorted pan is placed on it, as it may result in damaging the zone.
5. Never prepare food in aluminium foil or in plastic containers on the hob. Do not place any plastic
objects on the hob.
L
1
L
2
L
3
N
230V
230V
230V
PE
L
1
L
L
2
3
NN
3N ~400V 50Hz
5 x 1,5 mm
2
L
1
N
230V
PE
L
1
L
L
2
3
NN
1N ~230V 50Hz
3x6mm
2
1
466
2
3
8
7
5
180
CERAMIC HOB
7
4
4
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2
2
O
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S
Before turning on a cooking zone, make sure the knob you intend to
operate corresponds to the zone you are going to use.
Fig. 9 shows which knobs correspond to which cooking zones.
Fig. 9
Cooking zone knob
The knob allows for power control with 6 grades and it can be
turned in both directions from 0 – 360
0
(fig. 10).
The greatest power is delivered by turning the hob clockwise and
setting in on the position “1”. In order to heat or boil a dish quickly
we recommend to set the hob on position “6”, and then to reduce
power.
Fig. 10
4
4
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2
2
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1
1
C
C
O
O
O
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K
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O
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N
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D
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A
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R
R
• The zones’ heating status is shown by the indicator. The indicator
comprises four lights corresponding to the individual cooking zones.
• When a zone’s temperature exceeds 50
0
C, the indicator light corre-
sponding to that zone comes on.
• When a cooking zone is switched off, its colour changes. However,
this does not mean that the zone is cooling down so fast. The zone
remains hot and the indicator light corresponding to it is still on.
• The indicator lights may burn out and then there will be no indica-
tion that the zone is hot. In such a case an authorised service cen-
tre should be called.
Fig. 11
4
4
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3
3
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C
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S
• The right choice of utensils is a fundamental condition for correct use of a ceramic hob.
• Utensils should be always clean and dry as they will then conduct and retain heat well.
• Any cookware should have a thick, flat and smooth base of the same diameter or slightly bigger than
the cooking zone. If the cookware diameter is smaller than the cooking zone, a lot of heat will be
wasted.
• An uneven base of a pan extends cooking time and increases the consumption of electricity.
• During cooking, well-fitting pan lids should be used. Lids should not project beyond the pan’s rim so
that nothing drips on the hob.
Correct pan
•
Low power consumption
•
Good heat transfer
–
the pan is slightly larger than the cooking zone
–
even base
–
pan correctly covered with lid
Fig. 12
THE OVEN
8
Wrong pan
•
High power consumption
•
Poor heat transfer
•
Longer cooking time
Pan too small
Uneven pan bottom
The lid does not fit the pan
Fig. 13
5
5
T
T
H
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O
O
V
V
E
E
N
N
5
5
.
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1
1
F
F
E
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A
A
T
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U
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S
A
A
N
N
D
D
A
A
C
C
C
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S
O
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R
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S
S
Fig. 14
[1], [2], [3], [4] – runner guides
1 – upper heating element
2 – grill heating element
3 – bottom heating element
4 – fan shield
5 – oven light
6 – temperature sensor
7 – ladder guide
8 – side catalytic shield
• On the four levels [1], [2], [3] and [4] there are runner guides for roasting trays or wire shelf.
• In the upper part of the oven there is an upper heating element 1, grill heating element 2 and a light
5 illuminating the inside of the oven, and below the oven floor – there is a hidden bottom heating
element 3 (fig. 13).
• In the rear wall there is a special perforated shield 4 which ensures proper circulation of the hot air.
ACCESSORIES
Roasting tray can be used as a drip tray to catch dripping fat
and liquids when roasting directly on the wire shelf, on a higher
level.
Wire shelf is designed for placing standard oven utensils on it.
You can also place dishes such as meat, poultry or fish directly
on it.
5
5
.
.
2
2
O
O
V
V
E
E
N
N
O
O
P
P
E
E
R
R
A
A
T
T
I
I
O
O
N
N
C
C
O
O
N
N
T
T
R
R
O
O
L
L
To operate the oven you use:
− function selector knob,
− temperature selector knob,
− timer knob
THE OVEN
9
5
5
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2
2
.
.
1
1
O
O
V
V
E
E
N
N
F
F
U
U
N
N
C
C
T
T
I
I
O
O
N
N
C
C
O
O
N
N
T
T
R
R
O
O
L
L
K
K
N
N
O
O
B
B
The function control knob (fig. 15) may be turned in both directions from
the position 0 to 360
0
. The oven functions are represented by graphic
symbols placed on the knob.
Fig. 15
The function control knob has the following settings:
−
lower heater
−
grill
−
Lower and upper heater turned on (con-
ventional baking)
−
Traditional baking with heat evenly dis-
tributed by the fan
−
upper heater
−
Grilling with the fan
−
Lower heater and fan turned on
−
Defrosting
0
−
oven turned off
5
5
.
.
2
2
.
.
2
2
T
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O
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N
N
T
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R
R
O
O
L
L
K
K
N
N
O
O
B
B
•
Temperature control knob (fig. 16) enables the user to set and
automatically maintain the temperature in the oven at the required
level.
•
The following settings are marked on the knob - 50, 100, 150, 200
and 250, corresponding to the selected temperatures in the oven
in [
0
C].
•
When setting the temperature, turn the knob clockwise to the
setting corresponding to the required value. When switching off,
turn the knob counter-clockwise.
Fig. 16
5
5
.
.
2
2
.
.
3
3
T
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The timer (fig. 17) is designed for controlling the time of oven op-
eration. The setting range of the timer is from 0 – 120minutes.
When the set time has elapsed, the timer turns on a sound alarm,
and automatically turns the oven off.
If timer knob is in its position „0” the oven cannot be turned on.
If you do not intend to use the timer, turn the timer knob to the posi-
tion
- manual mode.
Fig. 17
Setting alarm sound:
−
Rotate the timer knob in the clockwise direction to the maximum, and then set the time required e.g.
50 minutes.
5
5
.
.
3
3
O
O
V
V
E
E
N
N
L
L
I
I
G
G
H
H
T
T
For your safety and comfort, a light is permanently on inside the oven when the oven is working, to
enable you to see the prepared food.
2
5
0
2
0
0
1
5
0
1
0
0
5
0
Turn-o
ff
direction
Turn-on
direction
THE OVEN
10
5
5
.
.
4
4
S
S
W
W
I
I
T
T
C
C
H
H
I
I
N
N
G
G
T
T
H
H
E
E
O
O
V
V
E
E
N
N
O
O
N
N
A
A
N
N
D
D
O
O
F
F
F
F
Switching the oven on
1. Turn the function control knob to a desired setting of oven heating,
2. Turn the temperature control knob to a desired temperature setting,
3. you can set the cooking time with the timer knob.
Switching the oven off
Set the function control knob and the temperature control knob to the zero position.
5
5
.
.
5
5
W
W
H
H
A
A
T
T
H
H
A
A
P
P
P
P
E
E
N
N
S
S
A
A
F
F
T
T
E
E
R
R
S
S
W
W
I
I
T
T
C
C
H
H
I
I
N
N
G
G
O
O
N
N
T
T
H
H
E
E
O
O
V
V
E
E
N
N
Selecting any function of the oven causes the turning on of:
−
the oven light,
−
the orange pilot light,
−
fan (if the function has been selected).
After the temperature is set, the following elements turn on:
− oven heating elements (depending on the selected function),
− the red pilot light.
If culinary recipes recommend putting a dish into the preheated oven, it should be done after the red pilot
light goes off for the first time.
5
5
.
.
6
6
H
H
E
E
A
A
T
T
I
I
N
N
G
G
O
O
P
P
T
T
I
I
O
O
N
N
S
S
Heating with the bottom heating element
The bottom heating element, located under the oven floor, heats the oven. With this function you
can extra bake the base of a cake (e.g. when baking fruit cake). It is recommended for the last
10-15 minutes of the baking process.
Heating with the upper and bottom heating elements
Both heating elements are on and heat the inside of the oven. Dishes should be placed on a
single, preferably middle level of the oven. This kind of heating is ideal for preparing pastry, meat,
fish, bread and pizza.
Heating with the upper heating element
The upper heating element heats the oven. With this function you can brown the top of the
cooked dish. This method may be also used to cook such dishes as toasts, vegetables,
casseroles etc.
Conventional grilling
Small joints of meat (steaks, sausages), kebabs, fish, toasts and toasted sandwiches should be
prepared for conventional grilling. The grilled piece of food should not be thicker than 2 - 3 cm.
Before grilling brush over meat and fish slightly with fat. The grilling time should be approximately
8 - 10 minutes per each centimetre of the food’s thickness.
NOTE !
1. During grilling do not leave the appliance unattended. Accessible cooker sur-
faces can be hot. Keep children away!
2. Dishes should not be placed on the top [5] runner guide, directly under the grill
heating element.
Using the grill:
−
preheat the oven, setting the maximum temperature,
THE OVEN
11
−
place the dish in the oven on a selected level,
−
if the dish is placed directly on the wire shelf, insert a drip tray in a lower runner guide,
−
close the oven door,
−
set the function control knob to ,
−
set the desired temperature and, if necessary, grilling time,
−
when a specified period of time has passed, the grilled dish should be turned to the other
side.
After finishing the grilling process – switch the oven off
Grilling with the fan on
• Grill heating element and fan operate at the same time. This function is ideal for grilling large
joints of meat.
• In this case preheating of the oven is not necessary. The time of grilling is ca. 20% shorter
than in the case of conventional grilling.
• When using this function place a fish on the wire shelf or roasting tray on one of the top
guides. If the dish is to be grilled on the wire shelf, place a drip tray under it to collect the
dripping fat. You can use this function to grill e.g. meat roll, neck of pork, loin of pork, poultry
etc.
Traditional heat with fan
The heat comes from both the top and the bottom of the oven and the fan distributes the tem-
perature evenly. You can cook different dishes on different levels at the same time without mixing
smells or flavours.
Bottom heat with fan
The fan uniformly distributes the temperature generated at the bottom of the oven.
Defrosting
With the fan turned on, the air is distributed evenly around the dish, thereby ensuring regular de-
frosting of frozen foods. This function is suitable for all types of frozen foods.
5
5
.
.
7
7
G
G
E
E
N
N
E
E
R
R
A
A
L
L
C
C
O
O
O
O
K
K
E
E
R
R
Y
Y
T
T
I
I
P
P
S
S
•
For baking cakes you may use traditional baking tins or Teflon-coated, ceramic, glass and aluminium
foil ones (fig. 18). Baking tins are the most universal ones due to their versatility of shapes and
possibilities of use. Before the first use, a new baking tin should be heated up in a strongly heated
oven.
•
When temperature in the oven reaches a desired value, the red pilot light goes out.
•
If, apart from the baking tray supplied with the cooker, other baking tins are used, they should be
placed centrally on the wire shelf.
•
When selecting the baking temperature follow the rules stated below:
Thinly rolled dough – higher power, shorter baking time,
Thick layer of dough and runny dough – lower power, longer baking time.
• Fill the tins 2/3 full of dough, leaving enough space for it to rise.
• For roasting meat you may use ceramic, glass, steel, enamelled and iron utensils with heat-resistant
handles (fig. 19).
• Oven preheating guidelines should be closely followed, as the requirements are different for different
types of cakes.
• During baking, the dough should be evenly heated. This condition is fulfilled when the function
or
is selected.
THE OVEN
12
Fig. 18 Fig. 19
• If the top of the cake is too dark, next time place the baking tin at a lower level, select lower
temperature and bake the cake a little longer.
• If the bottom of the cake is too dark, next time place it higher and select lower temperature.
• During baking avoid too high temperatures, otherwise the cake will not rise and it may be doughy. If
you keep cake in a heated oven for too long, it may get burnt and dry up.
• When selecting the baking time and temperature take into account the weight and consistency of the
pastry.
• Utensils with food may be placed at any level of the oven; we recommend level two. However, on the
basis of his/her observations and experience, the user should select the most optimum level for
various dishes.
• When baking for the first time, start with the medium values of temperatures stated in recipes. If it is
necessary, next time set higher temperature. Lower temperature allows the baked dish to be more
evenly browned.
• In order to check if the baked dish is ready, put a small wooden stick in it a few minutes before
switching off the oven. If the pastry does not stay stuck on the stick – the dish is ready. After baking,
leave the cake in the oven for ca. 5 more minutes.
• When using the oven, follow the guidelines stated below:
−
nie trzymać w piekarniku niepotrzebnego wyposażenia,
−
do not keep unnecessary accessories in the oven,
−
put the baking and casserole tins and utensils for roasting meat on the wire shelf and not on
the tray, in the centre of the oven (fig. 20, 21),
−
when selecting baking or roasting parameters, factor in the type of utensil; depending on the
type of material, thickness of walls and colour, utensils conduct heat differently.
Fig. 20 Fig. 21
In the tables below you may find estimated cooking temperatures and times for various dishes. In reality,
there may be some differences which the user should correct on the basis of experience. The best
solution is to carry out several tests for each dish and then write down the optimum time and
temperature.
Estimated baking parameters
Table 2
Food Baking time [hour : min] Temperature [
0
C]
Wheat & potato flour cake
1:15 – 1:20 160 – 175
Yeast cake
0:50 – 1:00 175 – 190
Sponge cake
0:30 – 0:40 170 – 180
Shortcrust base for fruit 0:10 – 0:25 Preheated oven (210 – 220)
Yeast plait cake
0:30 – 0:40 190 – 200
Crumble pie 0:20 – 0:30 200 – 220
THE OVEN
13
For roasting meat in gravy, best use the function
, especially for lean meat. All other types of meat,
including mince and poultry, may be cooked with the use of function
.
Roasting meat
Table 3
Food Temperature [
0
C] Cooking time [hour : min]
Beef 220 – 250 2:00 – 2:30
Pork 210 – 225 1:30 – 2:00
Veal 210 – 225 1:45 – 2:00
Mutton 210 – 225 1:30 – 2:00
Chicken
225 – 250 0:45 – 1:00
Fish
210 - 225 0:45 – 1:00
Estimated parameters for fan assisted cooking Table 4
Food Temperature [
0
C] Baking time [hour : min]
Meringues
100 1:00 – 1:10
Wheat & potato flour cake
160 1:05 – 1:10
Yeast cake
160 1:00 – 1:10
Yeast pie
175 0:40 – 0:45
Crumble pie
175 0:20 – 0:30
Fruit pie
175 0:40 – 0:55
Sponge cake
160 0:30 – 0:40
Roasting and stewing with fan on Table 5
Food Quantity [kg] Temperature [
0
C] Cooking time [hour : min]
Chicken
1 180 0:50 – 1:00
Venison
1 – 1,5 160 2:00 – 2:20
Pork
1 175 1:50 – 2:00
Beef
1 160 2:00 – 2:30
Goose, duck
- 175
1)
1)
adjust the time individually depending on weight
Grilling on wire shelf Table 6
Grilling time [min]
Type of food
one side the other side
Pork chop and schnitzel 8 –10 6 – 10
Pork joint 10 – 12 6 – 8
Sausages 8 – 10 6 – 8
Kebabs 7 – 8 5 – 6
Beefsteak 6 – 7 5 – 6
Beef joint 10 – 12 10 – 12
Veal chop 6 – 8 6 – 8
Veal steak 6 – 7 5 – 6
Mutton chop 10 – 15 10 – 12
Chicken - half 6 – 7 4 - 5
Fillet 4 - 7 6
Trout 2 – 3 2 – 3
Toast 3 - 5 2 - 3
CLEANING AND MAINTENANCE
14
6
6
C
C
L
L
E
E
A
A
N
N
I
I
N
N
G
G
A
A
N
N
D
D
M
M
A
A
I
I
N
N
T
T
E
E
N
N
A
A
N
N
C
C
E
E
NOTE !
Before cleaning the cooker disconnect the cooker from the mains supply and wait
until it cools down.
6
6
.
.
1
1
G
G
E
E
N
N
E
E
R
R
A
A
L
L
I
I
N
N
F
F
O
O
R
R
M
M
A
A
T
T
I
I
O
O
N
N
• Clean the cooker regularly to ensure its proper technical condition and aesthetic appearance.
• When cleaning the cooker do not use harsh abrasives, wire pads, powders, caustic cleaners and
sharp objects.
• Clean the stainless steel elements, knobs and control panel with soft cleaners not containing
abrasives, as they might damage information imprints.
• Put baking trays and tins as well as trays and other utensils for roasting meat in warm water with
dish-washing liquid for some time, then thoroughly clean them and dry them carefully.
• Ensure that the oven seal is clean.
6
6
.
.
2
2
C
C
L
L
E
E
A
A
N
N
I
I
N
N
G
G
T
T
H
H
E
E
C
C
E
E
R
R
A
A
M
M
I
I
C
C
H
H
O
O
B
B
• Clean the ceramic hob regularly after each use as even the smallest spillage will burn during the next
use.
• Clean the hob with special cleaning agents designed for that purpose. Do not use scouring pads,
powders or creams.
• Remove slight spillage with damp cloth or sponge (fig. 22a) wrung out in warm water with soft
cleaning agent, then dry.
• Remove strong spillage with special cleaning agents designed for ceramic hobs.
• To remove remnants of food from the ceramic hob use a wooden spatula or a special tool (fig. 22b),
taking care not to scratch the glass surface of the hob
NOTE !
Do not use oven cleaning agents to clean the ceramic hob as they are very aggres-
sive and may cause a permanent damage of the hob surface.
a) b)
Fig. 22
Materials that can melt, such as aluminium foil or plastics,
should be kept away from the hot cooking zones. However, i
f
such materials happen to melt on the hob, they should be
removed from the hob immediately (when they are still hot).
Act similarly if any liquid including a lot of sugar spills; on the
hot hob surface sugar melts very quickly, which may result in
permanent stains. Discolouring of the hob does not affect its
proper functioning.
• After cleaning, the hob may be covered with a protection agent, e.g. CERA FIX.
• Utensils used for cooking on the ceramic hob should always be clean and dry. Pay special attention
to the pans’ bases as food remnants sticking to it may get burnt during the next use of the hob.
6
6
.
.
3
3
O
O
V
V
E
E
N
N
C
C
L
L
E
E
A
A
N
N
I
I
N
N
G
G
•
The oven interior is covered with ceramic enamel. Cooker is equipped with side shields covered with
catalytic enamel which has self-cleaning properties.
CLEANING AND MAINTENANCE
15
• During normal usage the interior of the oven becomes heated to high temperatures, in this way the
catalytic enamel can easier absorb emitted vapours.
• Periodically, particularly after roasting very fat meals it is recommended to make a self-cleaning cy-
cle. Switch the oven on for an hour and select the maximum temperature (250
0
C). During that time
the oven door should be closed. During self-cleaning process dirt from the catalytic shields will oxi-
dize and evaporate.
• After some time the catalytic shields lose their self-cleaning features, and their surface becomes
shining, then you should exchange them.
• To facilitate cleaning of the oven enamel elements you can remove the oven door.
CAUTION !
1. Before cleaning you should wait until oven cools down. Hot heaters may cause
burns.
2. Cleaning the oven with the use of appliances for steam generation under pres-
sure is not allowed.
3. It is best to clean the bottom of the oven after each use, not to allow the remains
of food and spots of oil to roast again.
6
6
.
.
3
3
.
.
1
1
D
D
I
I
S
S
A
A
S
S
S
S
E
E
M
M
B
B
L
L
Y
Y
O
O
F
F
T
T
H
H
E
E
O
O
V
V
E
E
N
N
D
D
O
O
O
O
R
R
•
Open the door entirely,
•
Lock hinges on both sides of the door by placing the clamping ring 1 on the catch 2 of the hinge bow
3 (fig. 23),
•
Next grasp the door with both hands, turn it in the closing direction through an angle of 45
0
and take
out the hinges.
Fig. 23
Taking out the oven door
CAUTION !
1. The hinge bow is tense with a big strength, therefore while taking out the door a
special care must be taken not to cut one’s own fingers.
2. During cleaning the upper wall of the oven you should pay attention to electric
heaters, temperature sensor and lamp of the oven illumination; do not change
position of sensor setting.
3. Do not pour water onto the bottom of oven otherwise it may trickle through some
possible leakage and get on the lower heater.
6
6
.
.
3
3
.
.
2
2
D
D
I
I
S
S
A
A
S
S
S
S
E
E
M
M
B
B
L
L
Y
Y
O
O
F
F
S
S
I
I
D
D
E
E
C
C
A
A
T
T
A
A
L
L
Y
Y
T
T
I
I
C
C
A
A
L
L
S
S
H
H
I
I
E
E
L
L
D
D
S
S
To disassembly the side catalytical shields you must first disassembly the guides.
Removing the guides:
−
press down the top bar of guides 1 in order to release catch 2 from hole 3,
−
tilt guides 1 toward the inside of the oven and release the lower bars from holes 4,
TROUBLESHOOTING
16
−
put catalytic shields 5 aside,
−
steep the guides in a solution of warm water and detergent, and then brush them with the use of
a sponge or soft brush.
Fig. 24
6
6
.
.
3
3
.
.
3
3
C
C
L
L
E
E
A
A
N
N
I
I
N
N
G
G
O
O
F
F
C
C
H
H
A
A
M
M
B
B
E
E
R
R
I
I
N
N
T
T
E
E
R
R
I
I
O
O
R
R
After removing the catalytical shields you can clean the inside of the chamber. Clean the enamelled sur-
faces with agents intended for cleaning cookers. In order to clean baked stains you can use special de-
tergent intended for cleaning ovens. Since these detergents are caustic, you should use them in minimal
amounts and with a great caution, observing the recommendations of detergent manufacturer.
CAUTION !
A special cleanser for oven you can use only for enamelled surface. Do not clean
with it catalytic enamel shield.
When the oven is cleaned, in the ovens with ladder guides refit the catalytic shields and runners in the
reverse order.
7
7
T
T
R
R
O
O
U
U
B
B
L
L
E
E
S
S
H
H
O
O
O
O
T
T
I
I
N
N
G
G
NOTE !
Before repairing any defects pull the plug from the mains to avoid danger of electric
shock.
If there are any disturbances during the use of the appliance, follow the guidelines below to check if you
can repair the defect yourself.
Oven light does not work
To avoid electrical shock, make sure that the cooker is discon-
nected from the mains supply before changing the bulb.
If the oven has been used and is hot, wait until it cools down.
• The bulb is not turned tight – unscrew the glass cover of the light and turn
the bulb tight.
• Burnt out bulb – unscrew the light cover and replace the bulb with a new one
with the following parameters: type E14, 230V, 25W, resistance to
temperature 300
0
C.
Fig. 25
Too much smoke in the oven
•
When grilling the generated smoke is a normal condition. Decreasing the temperature or reducing
the amounts of fat and water in baking dish can reduce the amount of smoke.
1
44
35
2
When the appliance reaches the end of its service life, you should not dispose of it with the
general domestic waste.
It can be taken free of charge to the local administrations' specific selective collection
centres, or to distributors who provide this service.
Separating a domestic appliance before disposing of it means you will prevent possible
negative consequences for the environment and health which may be given rise to by
incorrect disposal, and it means the materials making it up can be treated and recycled,
obtaining important savings on energy and resources.
To remind you that you must collaborate with a selective collection scheme,
there is a symbol on the product warning you not to dispose of it in
traditional refuse containers.
For further information, contact your local authority or the shop where you
bought the product.
EN
INFORMATION FOR THE CORRECT DISPOSAL OF ELECTRICAL AND
ELECTRONIC APPLIANCES
PL
DBAJMY O ŒRODOWISKO
To urz¹dzenie jest oznaczone zgodnie z Dyrektyw¹ Europejsk¹ 2002/96/EC symbolem
przekreœlonego kontenera na odpady.
Takie oznakowanie informuje, ¿e sprzêt ten, po okresie jego u¿ytkowania nie mo¿e byæ
umieszczany ³¹cznie z innymi odpadami pochodz¹cymi z gospodarstwa domowego.
U¿ytkownik jest zobowi¹zany do oddania go odpowiednim jednostkom
prowadz¹cym zbiórkê zu¿ytego sprzêtu elektrycznego i elektronicznego.
W³aœciwe postêpowanie ze zu¿ytym sprzêtem elektrycznym i elektronicznym przyczynia siê do unikniêcia
szkodliwych dla zdrowia ludzi i œrodowiska naturalnego konsekwencji, wynikaj¹cych z niew³aœciwego
sk³adowania i przetwarzania takiego sprzêtu.
01.2011
C601073I5
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Brandt KV1150W Owner's manual
- Category
- Hobs
- Type
- Owner's manual
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