ACM 932/1 IX PRODUCT DESCRIPTION SHEET
GB FR AR
5019 310 66129
ACCESSORIES
CONTROL PANEL
* The hob control knobs are not interchangeable. After cleaning or servicing, they must be returned to their original positions.
OVEN
HOB
a. Cooking zone (front left)
b. Cooking zone (rear left)
c. Cooking zone (rear right)
d. Cooking zone (front right)
e. Cooking zone (centre)
1. Control panel
2. Oven light
3. Grill and upper heating element
4. Lower heating element
5. Oven door
Wire shelf:
Baking tray:
1. Minute minder knob
2. Thermostat knob
3. Thermostat indicator lamp
4. Oven function selector knob
5. Front left hotplate/cooking zone control knob
6. Rear left hotplate/cooking zone control knob
7. Centre hotplate/cooking zone control knob
8. Rear right hotplate/cooking zone control knob
9. Front right hotplate/cooking zone control knob
10. Cooktop operation lamp
ACM 932/1 IX
1 2 3 4 5 6 10 7 8 9
USING THE OVEN
• CONVENTIONAL ELECTRIC OVEN
The oven is fitted with:
• a lower heating element;
• an upper heating element
Oven thermostat knob (fig. 1)
to obtain an oven temperature between 60° and MAX°C, turn the knob clockwise.
Oven function knob (fig. 2)
It is possible to select one of following functions turning the commutator knob clockwise.
Note:
All the functions mentioned above switch the internal light of the oven on.
A warning light on the control panel will stay lit until the temperature is reached. Afterwards, it will light up
intermittently.
Minute minder knob (fig. 3)
Turn the knob clockwise to set the cooking time.
The minute minder can be set between 5 and 60 minutes.
At the end of the fixed time it marks them acoustic informs of the end cooking.
ATTENTION:
The temperature shown on the control panel corresponds to the temperature in the centre of the oven only when
the function is selected.
NOTE: The oven door MUST always be closed when using the oven, in all functions.
Function Description Table
Function Description of Function
CONVENTIONAL
To cook any kind of dish on one shelf only. Use the 2nd level. Preheat the
oven to the required temperature; the oven is ready for introducing food
when the thermostat light goes off.
GRILL
To grill chops, kebabs and sausages; to gratinate vegetables and toast bread.
It is advisable to place food on the 4th level. When grilling meat, use the drip-
tray to collect the cooking juices. Position it on the 3rd level, adding about
half a litre of water. Preheat the oven for 3 - 5 min. The oven door must
remain closed during cooking.
TOP HEATING
For browning food. It is advisable to place food on the 3rd/4th level. Preheat
the oven for 3 - 5 min. This function can also be used at the end of cooking
to brown or gratinate (vegetables au gratin, flans, baked pasta). The oven
door must remain closed during cooking.
BOTTOM HEATING
This function is recommended for slow cooking, e.g. meat stews or
vegetables; It can also be used to finish cooking sweet or savoury dishes with
very liquid consistency and to thicken sauces. It is advisable to place food on
the 1st cooking level.
fig. 1 fig. 2 fig. 3
COOKING TABLES
NB: Cooking times and temperatures are approximate.
Recipe Function Preheating Cooking level
(from bottom)
Temperature
(°C)
Time
(min.)
Leavened cakes fruit pies) Yes 3 160 - 180 30 - 90
Filled pies (cheesecake, strudel, fruit pie) Yes 3 170 - 190 30 -85
Biscuits/Tartlets Yes 3 160 - 175 20 - 45
Choux pastry Yes 3 175 - 200 30 - 40
Meringues Yes 2 100 110 -150
Bread / Pizza / Focaccia Yes 2 225 - 250 12 - 50
Frozen pizza Yes 3 250 10 -15
Savoury pies (vegetable pie, quiche lorraine) Yes 3 175 - 200 40 - 50
Vols-au-vent / Crackers Ye s 3 175 - 200 20 - 30
Lasagne / Baked pasta / Cannelloni / Flans Yes 3 200 45 - 55
Lamb / Veal / Beef / Pork 1 kg Yes 3 200 80 - 110
Chicken / Rabbit / Duck
1 kg
Yes 3 200 50 - 100
Tu r k e y / G o o s e
3 kg
Yes 2 200 80 - 130
Baked fish / en papillote (fillet, whole) Yes 3 175 - 200 40 - 60
Stuffed vegetables (tomatoes, courgettes,
aubergines)
Yes 3 200 - 225 40 - 60
Roast potatoes Yes 3 200 - 225 40 - 50
To a s t Yes 4 max. 3 - 5
Fish fillets / steaks Yes 4 200 20 - 30
Sausages / Kebabs / Spare ribs / Hamburgers Yes 4 200 30 - 40
Gratinated vegetables Yes 3 200 10 - 20
1
2
3
4
5
Number of shelves
Advice and tips regarding use
How to read the cooking table:
The table indicates the best function to use for a given food, to be cooked on one or more shelves at the same time.
Cooking times start from the moment food is placed in the oven, excluding preheating (where required). Cooking
temperatures and times are only approximate and depend on the amount of food and type of accessory used. Use the
lowest recommended values initially and, if cooking results are not those desired, use higher values. It is advisable to
use the accessories supplied and preferably dark-coloured metal cake tins and pans. Pots and accessories in Pyrex or
porcelain can also be used, but cooking times will be slightly longer. To obtain best results, carefully follow the advice
given in the cooking table for the choice of accessories (supplied) to be placed on the various shelves.
Cooking different foods at the same time
Cakes
- To know if a raising cake is baked, insert a wooden toothpick in the top part of the cake. If the toothpick comes out
dry, the cake is ready.
- If using non-stick cake tins, do not butter the edges as the cake may not rise evenly at the sides.
- If the cake goes “flat” during baking, set a lower temperature the next time, even reducing the amount of liquid in
the mixture and mixing more gently.
Meat
- Use any kind of pan or Pyrex dish suitable for the size of the meat being cooked. For roasts, it is best to pour a little
broth on the bottom of the pan, basting the meat during cooking for added flavour. Pay attention to the steam
created during this operation. When the roast is ready, leave it in the oven for another 10-15 minutes, or wrap it in
aluminium foil.
- To grill pieces of meat, choose cuts of the same thickness to obtain even cooking. Very thick pieces of meat require
longer cooking times. To prevent the meat from burning on the outside, move it away from the grill by placing the
rack at a lower level. Turn the meat two thirds of the way through cooking, paying attention to the steam when
opening the door.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the rack on
which the food is placed. Top-up when necessary.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Add the mozzarella two thirds of the way through baking.
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