User manual PROGRESS PHN1110S

[. . . ] This appliance conforms to the following EEC Directives: 2006/95 (Low-voltage Directive); 89/336 (EMC Directive); 93/68 (General Directive); and subsequent amendments. If the appliance is given or sold to a third party, or if you move house and leave the appliance in a former residence, it is extremely important that the new owner is provided with these user instructions. These warnings are provided for the safety of the users and co-residents. installation · Installation must be undertaken by a qualified engineer in compliance with the current regulations. [. . . ] This setting is also excellent for lasagne and other dishes cooked au gratin, which have to be browned on top. This function is particularly useful when pastry has to be baked blind. It can also be used for quiches and pies because it guarantees that the pastry base is cooked through. The temperature regulator LED lights up until the correct temperature has been reached. It then cycles on and off to indicate that the temperature is being maintained. Top oven element Use this function to brown off cooked dishes, such as lasagnes or cauliflower cheese. Short-crust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. If two baking trays with pastries or biscuits are inserted into the oven at the same time, there must be a gap of one shelf level between the trays. If two loaded baking trays are inserted in the oven at the same time, the positions of the top and bottom trays must be swapped and turned about 2/3 through the baking time. Dark meat that should be well cooked on the outside but remain medium to rare on the inside must be roasted at a higher temperature (200°C - 250°C). White meat, poultry and fish, on the other hand, require a lower temperature (150°C 175°C). For shorter cooking times, the ingredients for sauces are added to the roasting tin right at the beginning. You can use a spoon to test whether the meat is cooked: If it makes no indent, the meat is cooked through. Roast beef and fillet of beef, which should remain pink inside, must be roasted at a higher temperature for a shorter time. If meat is to be cooked directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Before carving, leave the joint to rest for at least 15 minutes, so that the meat juices do not run out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. The plates can be kept warm in the oven at minimum temperature until required for serving. Do not line the oven with aluminium foil and do not place baking trays, cookware, etc. On the oven floor, as the heat that builds up will damage the oven enamel. Cooking times Cooking times may vary, depending on the composition, ingredients and amount of liquid in the individual dishes. [. . . ] - The domestic electrical installation must be equipped with a proper earth connection in accordance with the regulations in force. - The socket or multi-pole off switch must be easily accessible, even after completed installation of the appliance. The appliance is shipped without a mains cable, as - depending on the type of supply available - a mains lead with a standard plug designed for the load specified on the rating plate is required. The following cable types are suitable for use as mains cables, taking into account the respective rated cross-section required: H07RN-F, H05RN-F, H05RR-F, H05VVF, H05V2V2-F (T90), H05BB-F. [. . . ]