User manual WHIRLPOOL WFG540H0AB USE & CARE GUIDE

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WHIRLPOOL WFG540H0AB USE & CARE GUIDE: Download the complete user guide (1801 Ko)

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Manual abstract: user guide WHIRLPOOL WFG540H0ABUSE & CARE GUIDE

Detailed instructions for use are in the User's Guide.

[. . . ] Ensure good ventilation of the room keeping natural ventilation openings clear or installing an extractor hood with a discharge tube. Supply the appliance with the type of gas stamped on the relevant adhesive label situated in the immediate vicinity of the gas connection tube. Supervise children at all times, paying attention that they do not touch surfaces or remain in the vicinity of the appliance when in use or when not completely cooled. Child Safety During Operation This product is intended for the cooking of food and must not be used for other purposes. It is dangerous to modify, or attempt to modify, the characteristics of this appliance. [. . . ] Before cooking for the first time, carefully wash the grid and the dripping pan. 59 Suggestions for gas burners Start your cooking with a big flame by turning the knob to the symbol . In contrast with electric grids, gas burners do not require flat-bottomed pans: the flames lick the bottom and spread the heat all over the surface. A roast, especially if of red meat, must not be salted at the beginning of cooking as salt causes juices and blood to seep out of the òmeat, thus preventing the formation of a well-browned crust. It is advisable to salt the outside of the meat after just over half the cooking time. Place the roast in the oven in a dish having a low rim; a deep dish shields heat. Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan will be inserted to collect juice. Ingredients for gravy should only be put in the dish immediately if cooking time is brief, otherwise they should be added during the last half hour. Begin cooking rare meat at a high temperature, reducing the temperature to finish cooking the inside. The degree of cooking can be checked by pressing the meat with a fork; if it does not give the meat is cooked. At the end of cooking it is advisable to wait at least 15 minutes before cutting the meat in order that the juices are not lost. Before serving plates can be kept warm in the oven at minimum temperature. The burner can be rubbed with steel wool or a slightly abrasive cloth. Clean the oven door and crystal cover, in models equipped with these items, only with warm water, and avoid the use of rough cloths or abrasive substances; in cookers with an automatic ignition the sparkling bulb should be cleaned periodically and accurately to avoid difficulties in lighting; furthermore check that the burner holes are not obstructed. Fig. 12 FO 0424 Cleaning the oven Clean carefully the oven cavity after use when it is still warm. In fact, at this moment it is easy to take off deposits of fat or other substances such as fruit juice, sugar particles or fat. You can use warm detergent water or one of the appropriate spray oven cleaners. Do not direct the spray at the mat steel parts as this could damage them and always follow the manufacturer's instructions. Clean the oven acces-sories (grate, gridplate etc. ) with warm water and detergent. It would result in an accumulation of heat which might damage the cooking results and also damage the enamel. Cleaning the oven door For a more complete cleaning of the oven door, it is advisable to disassemble it in the following way (Fig. 13): open the door fully, turn the two caps situated on the arm of the hinge to 180°, partially close the door to an angle of 30°, lift the door and extract from the front. Re-mount the door by reversing the operation described above. Controls - Sundries Periodically check the condition of the flexible pipe of gas connection and make it replaced by skilled technicians as soon as it shows abnormalities. In case of unusual working have the range checked by skilled technicians. [. . . ] The flexible pipe must be tightly fixed using clamps according to the rules in force. The flexible pipe should be made ready for use in such a way that: - nowhere it can reach overtemperature, other than room temperature, higher than 30°C; if the flexible pipe, to reach the cock, must run behind the range, it must be installed as shown in Fig. 17; - it is no longer than 1500 mm; - it shows no throttles; - it is not subject to traction or torsion; - it doesn't get in touch with cutting edges or corners; - it can be easily inspected in order to check its condition. The control of preservation of the flexible pipe consists in checking that: - it doesn't show cracks, cuts, marks of burnings both on the end parts and on its full extent; - the material is not hardened, but shows its normal elasticity; - the fastening clamps are not rusted; - expiry term is not due. [. . . ]

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