BLANCO BDO770X User manual

BLANCO BDO770X User manual
Instructions
for the use and care
of BDO 770
Built-in double oven
AU
1
Contents
Warnings and Guidance
Description of the appliance
Using the oven
When the appliance is first installed
The Electronic programmer
Using the Meat Probe
Using the conventional oven
Using the fan oven (Main Oven only)
Using the rotisserie (Lower oven only)
Hints and Tips about
Using the Lower Oven
Cleaning the oven
Replacing appliance components
Care of catalytic liners (Main Oven only)
Cleaning the hinged grill
What happens if something goes wrong
Technical data
Building-in
Connecting to electricity
Sales, Technical, Service and Spare parts Assistance
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20
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Important: the installation of the oven and connecting it to electricity must always be
done by qualified installers and according to standards and regulation currently in force.
2
Warnings and Guidance
It is most important that this instruction book should be retained with the appliance for future
reference. Should the appliance be sold or transferred, always ensure that the book is left
with the appliance in order that the new owner can get to know the functions of the appliance
and the relevant warnings.
These warnings are provided in the interest of safety. You MUST read them carefully before
installing or using the appliance.
Installation
This oven is heavy and care must be taken
when moving it.
Ensure that all packaging, both inside and
outside the oven, has been removed before
the oven is used.
The oven must be installed according to the
instructions supplied. Any electrical work must
be undertaken by a qualified electrician/
competent person.
It is dangerous to alter the specifications in
any way.
After installation, please dispose of the
packaging with due regard to safety and the
environment.
Child Safety
This oven is designed to be operated by
adults and children under supervision. Young
children must not be allowed to tamper with
the controls or play near or with the oven.
Ovens become very hot, and retain their heat
for a long period of time after use. Children
should be kept well away from the oven until it
has cooled.
CAUTION - accessible parts, especially
around the grill area, may become hot when
the oven is in use. Children should be kept
away until it has cooled.
During Operation
Do not use this oven if it is in contact with water
and never operate it with wet hands.
Ensure that the anti-tip shelf is installed in the
correct way (see instructions).
Take great care when heating fats and oils as
they will ignite if they become too hot.
This oven has been designed for cooking
edible foodstuffs only and must not be used
any other purposes.
Never place plastic or any other material
which may melt in or on the oven.
Only clean this oven in accordance with the
instructions.
Take care to follow the recommendations
given for tending the food when grilling. Use
the handles provided in the recommended
way.
Always grill with the oven door closed.
Always use oven gloves to remove and
replace food in the oven.
Ensure that you support the grill pan when
removing it from the oven.
Never line any part of the oven with aluminium
foil.
Do not allow heatproof cooking material, e.g.
roasting bags, to come into contact with oven
elements.
Always stand back from the oven when
opening the oven door, to allow any build-up
of steam or heat to release.
Stand clear when opening the drop down
oven door.
Do not allow it to fall open - support it using
the door handle, until it is fully open.
Do not place sealed cans or aerosols inside
the oven. They may explode if they are heated.
Do not hang towels or clothes from the oven
or its handle. They are a safety hazard.
After Use
Ensure that all control knobs are in the OFF
position when not in use.
For hygiene and safety reasons, this oven
should be kept clean at all times. A build-up
fats or other foodstuffs could result in a fire,
especially in the grill pan.
Only clean this oven in accordance with the
instructions.
Always allow the oven to cool down before
switching off at the wall prior to carrying out
any cleaning or maintenance work.
Do not leave utensils containing foodstuffs,
e.g. fat or oil in or on the oven in case it is
inadvertently switched ON.
Under no circumstances should you attempt
to repair the appliance yourself. Repairs
carried out by inexperienced persons may
cause injury or serious malfunctioning. Refer
to your local Service Centre. Always insist on
genuine spare parts.
Your safety is of paramount importance.
Therefore, if you are unsure about any of
the meanings of these WARNINGS,
contact the Customer Care Department
3
Description of the appliance
4
5
{
{
2 3
1
- +
LOWER OVEN
MAIN OVEN
6
7
8
9
13
10
11
6
12
8
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
4
Electronic programmer
Main oven thermostat control light
Lower oven thermostat control light
Lower oven control knobs
Main oven control knobs
Hinged grill element
Oven lamp
Removable shelf supports
Fan
Removable grease filter
11.
12.
13.
-
Rating plate
Spit motor
Meat probe cover
Accessories:
Anti tip shelves
Dripping pan - large
Reversible grill pan insert
Removable handles
Turnspit and skewer set
Roasting pan
Using the oven
MAIN OVEN (Multifunction)
Function control knob (fig. 1)
By turning this control knob, you can select
any of the following functions:
Oven light, this will turn on
whenever the oven is in use.
Conventional cooking, uses
the top and bottom element; this
function will enable you to use your
favourite recipes without having to
adapt the temperatures. It is
necessary to pre-heat the oven in this
instance.
Top oven element, enables you
to finish off dishes on the top only.
Bottom oven element, enables
you to finish off dishes on the bottom
only.
Economy grill, can be used for
grilling small quantities.
Fig. 1 FO
2455
Please note that in ovens with white
aesthetics the symbols are situated in reverse
order
Attention
Do not place pans, dripping pans, biscuit
pans or aluminium foil on the oven bottom
(Fig.2). This could cause a heat build-up
which would affect the baking results and
damage the oven enamel.
Dual grill, the full grill element will
YES
be on. Recommended for large
quantities.
Fan grill, gives a spit roast effect to
all joints. Using this system eliminates
the need to turn food during cooking,
although large food items may require
to be turned half way through the
cooking time.Select a max
temperature of 200 °C.
Fan forced cooking; this fan
ducted system will allow you to roast
or bake at the same time with very little
flavour transference, and on any shelf.
For this function the circular element
and fan behind the back wall of the
oven are used.
Defrost setting (N.B.: This is NOT
a cooking position). This position is
intended to assist in thawing of frozen
foods.
NO
Fig. 2
5
LOWER OVEN (Conventional)
Function control knob (fig. 3)
By turning this control knob, you can select
any of the following functions:
Conventional cooking, uses
the top and bottom element; this
function will enable you to use your
favourite recipes without having to
adapt the temperatures. It is
necessary to pre-heat the oven in this
instance.
Bottom oven element, enables
you to finish off dishes on the bottom
only.
Top oven element, enables you
to finish off dishes on the top only.
Economy grill, can be used for
grilling small quantities.
Dual grill, the full grill element will
Fig. 3
FO 2454
Please note that in ovens with white
aesthetics the symbols are situated in reverse
order
be on. Recommended for large
quantities.
0
Thermostat control knob (fig.
4 - Main and Lower oven)
By turning the thermostat control knob
clockwise you select the cooking
temperature. Temperature selection starts
at 50°C and is marked in 25°C increments
up to maximum, where the temperature at
the centre of the oven will reach
approximately 250°C. The thermostat
controlling the temperature is totally
variable so it is possible to select
temperatures between those marked. The
MAX setting is particulary suitable for
conventional grilling. Once the oven
temperature has been selected, the
temperature light will come on and remain
on until the oven has reached the correct
setting; after that it will turn on and off with
the thermostat showing how the
temperature is being maintained.
6
50
MAX
100
200
Fig. 4
150
FO 2424
During cooking the oven door should be
opened as little as possible to avoid heat
loss and so excessive electricity
consumption.
Cooling fan
The cooling fan is designed to cool the walls
of the oven and the components of the oven
itself.
The fan switches on automatically after a
few minutes of cooking.
Warm air is blown out through the aperture
near the oven door handle.
When the oven is switched off, the fan will
remain on in order to cool the oven and
kitchen cabinets properly, after which it
switches off automatically.
Safety thermostat
Should the main oven thermostat fail, the
oven is protected by a safety thermostat
which will operate if the temperature within
the oven reaches too high a level.
Once the temperature has returned to a
safe level the main oven thermostat will
function.
In cases where there is a permanent failure
it is necessary to contact the nearest
Service Centre.
NOTE: The fan may run up to 45 minutes
after cooking has been completed. Leaving
the door ajar will lessen the cooling time.
When the appliance is first
installed
Once the oven is installed it is important to
remove the protective materials which were
put on in the factory.
Remove the plastic film from these parts,
then wipe with a cloth dipped in hot soapy
water.
Then switch the controls of the both ovens
to
and the thermostat controls to MAX;
then, leave them to run empty for 30
minutes to burn off any other protective
materials.
This will also remove any unpleasant
smells.
The BDO 770 consists of two ovens. The
upper or main oven is evenly heated. A fan
in the back wall distributes heated air round
the food during cooking so that everything
cooks in the same time regardless of where
it is placed in the oven or how full the oven
is. Foods of different types, provided they
require the same cooking temperature, can
be cooked together and there is no
possibility of any flavours or smells being
transmitted from one food to another.
The lower oven is a traditional one and
contains a grill.
7
The Electronic programmer
(Main oven)
The electronic timer can be used to
programme the main oven only.
The electronic timer can indicate the time
of day and automatically operate the oven.
Before the oven can be operated, the time
of day must be set on the electronic timer.
In case of loss of power, all the settings
(time of day, set program or program in
operation), will be cancelled. When the
power is restored, the numbers on the
display will flash, and the timer has to be
reset.
Please note that this is a 24 hour clock. For
example, 2pm is shown as 14:00.
Cooking duration
End of cooking time
Meat Probe
Temperature Display
_
+
Time or
temperature
setting
Programming
controls
Manual function
Meat Probe
_
F TO SET THE TIME OF DAY
Press buttons
and
and at the
same time turn the time setting knob until
the correct time of day is displayed.
NOTE: Clock must be set for oven to
function.
F MANUAL FUNCTION
Press button
function.
8
to set the oven for manual
_
+
F TO SET THE TIMER TO
SWITCH OFF ONLY
This is useful if you want to begin cooking
immediately but have the oven switch off
automatically.
1. Set the oven function control knob and
the thermostat control knob on the
required settings.
2. Place food in the oven.
3. Press button
and, at the same time,
turn the time setting knob until the required
cooking duration is displayed.
Our diagram shows the timer set for 30
minutes.
At the end of the cooking time the oven will
switch off and an alarm will sound. To switch
.
off the alarm press button
_
F TO SET THE TIMER TO
SWITCH THE OVEN ON AND OFF
1. Ensure the clock is showing the right
time of day.
2. Carry out steps 1, 2 and 3 as explained
in "To set the timer to switch off only".
3. Press button
and at the same time
turn the time setting knob until the end
cooking time is displayed.
Our diagram shows the end cooking time set
for 30 minutes past noon. At the end of the
cooking time the oven will switch off and an
alarm will sound. To switch off the alarm
press button
.
_
9
F TO SET THE TEMPERATURE
FOR THE MEAT PROBE
1. Insert the jack plug of the meat probe into
the socket situated on the left hand side
of the oven.
2. Insert probe into meat and close the oven
door.
3. Press button
and, at the same time,
turn the temperature setting knob until
the required temperature is displayed.
Our diagram shows the meat probe
temperature set for 70°C.
4. Set the oven function control knob and
the thermostat control knob on the
required settings.
5. When cooking is completed, an alarm
will sound. To switch off the alarm press
button
.
6. Remove the meat probe after use.
F TO CANCEL A PROGRAMME
1. Press button
and, at the same time,
turn the time setting knob until the cooking
duration is set on "zero".
2. If the end cooking time has been set too,
press button
and at the same time
turn the time setting knob until the end
cooking time is set on "zero".
10
_
Using the Meat Probe
The meat probe is a feature which will
control the cooking of meat by informing
you of the exact temperature at the centre
of the meat. It is not necessary to weigh the
meat, the sensor determines the cooking
time. However, the cooking time is
obviously influenced by the cooking
temperature.
The probe consists of a skewer like sensor
at one end of a heat resistant cable, and a
plug at the other end.
FO 0710
Use only the meat probe supplied
with the oven or an original spare
part.
F HOW TO USE THE MEAT PROBE
Roasting chart - Internal Temperatures
1. Insert the probe sensor into the centre of
the meat, taking care to avoid touching
any bone or pockets of fat as this will give
a false temperature reading.
2. Place the meat, in a suitable tin, into the
oven cavity.
Pork
Well done
80°C
Lamb
Medium
70°C
Well done
80°C
Rare
60°C
Medium
70°C
3. First raise the meat probe cover (1),
which is located in the top of the left
hand side of the oven and plug the probe
connecting pin into its socket (2).
As poultry is a difficult shape with a great
deal of bone it is difficult to register a
correct finish temperature, please ensure
it is cooked throughly.
4. Then select the internal meat temperature (see roasting chart) by depressing
button
, and simultaneously turning
the temperature setting dial until the
correct temperature is displayed. Release
the
button, a light above will illuminate to show that the programme has been
accepted. The light and the temperature
will be displayed in red.
5. Select the required cooking function and
temperature.
6. When the selected temperature has been
reached the digits in the display will start
Well done
80°C
Chicken
Well done
82°C
Beef
The temperatures quoted above are given as
a guide only.
to flash and an audible signal will sound
for two minutes.
7. Turn the oven and thermostat control
knobs to their off positions.
8. Open the oven door and remove the probe
from the meat, then remove the probe
from the socket and replace the safety
plug. When the probe is removed from the
display digits and cursor light go out and
the oven automatically returns to manual
operation.
Do not submerge the meat probe in water,
just wipe with a clean damp cloth.
Remove the meat probe after use.
Do not leave the meat probe in the oven
when cooking other items.
11
Using the conventional oven
CONVENTIONAL COOKING
This function uses the top and lower elements
to give single level cooking. This is particularly
suitable for dishes which require extra base
browning such as pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require
extra top browning also cook well in the
conventional oven. This form of cooking gives
you the opportunity to cook without the fan
in operation.
• Turn the function control knob to
Conventional Oven
• Turn the thermostat control knob to the
required setting.
THINGS TO NOTE
The thermostat control light will glow until
the oven has reached the desired temperature
and then go OUT. It will then cycle ON and
OFF showing that the oven temperature is
being maintained.
The internal oven light operate when the
selector is set. If an automatic programme is
set, the oven light will come on when the
cook time starts.
The control cooling fan will operate after a
short time and runs on after the controls are
swiched off until the appliance has cooled.
HINTS AND TIPS
The middle shelf position allows for the best
heat distribution. To increase base
browning simply lower the shelf position. To
increase top browning, raise the shelf
position.
The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or non-stick
utensils increase base browning, while
oven glassware, shiny aluminium or
polished steel trays reflect the heat away
and given less base browning.
Always place dishes centrally on the shelf
to ensure even browning.
Stand dishes on suitably sized baking
trays to prevent spillage onto the base of
the oven and make cleaning easier.
Do not place dishes, tins or baking trays
directly on the oven base as it becomes
very hot and damage will occur.
For faster preheating use the fan oven
function to preheat the oven until the oven
indicator neon goes out, then swich the
selector to the conventional oven setting.
Single level cooking gives best results. If
you require more than one level cooking
use the fan or zoned oven functions.
TOP OVEN ELEMENT ONLY
This function is suitable for finishing cooked
dishes, eg; lasagne, shepherds pie,
cauliflower cheese etc.
BOTTOM OVEN ELEMENT ONLY
This function is particularly useful when
blind-baking pastry or cooking pizza.
12
Using the fan oven (Main Oven only)
The Fan Oven
The air inside the oven is heated by the
element around the fan situated behind the
back panel. The fan draws air from the oven,
the element heats the air which is
circulated into the oven via the top, base
and sides of the back panel. The
advantages of cooking with this function
are:
l Faster Preheating
Because the fan oven quickly reaches
temperature, it is not usually necessary to
preheat the oven although you may find that
you need to allow an extra 5-7 minutes on
cooking times. For recipes which require
higher temperatures, best results are
achieved if the oven is preheated first, e.g.
bread, pastries, scones, souffles, etc.
l Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in
the charts or remember to reduce
temperatures by about 20-25°C for your
own recipes which use conventional
cooking.
l Even Heating for Baking
The fan oven has uniform heating on all
runner positions. This means that batches
of the same food can be cooked in the oven
at the same time. However, the top shelf
may brown slightly quicker that the lower
one.
This is quite usual. There is no mixing of
flavours between dishes (see Fig.6).
FO 2079
Fig. 6
The oven is supplied with anti-tip shelves.
IMPORTANT: The anti-tip oven shelves
must be positoned as shown in Fig. 5.
Fig. 5
FO 2078
HINTS AND TIPS
Runner positions are not critical, but make
sure the shelves are evenly spread.
When cooking more than one dish in the fan
oven, place dishes centrally on the shelves
rather than several dishes on one shelf.
When the oven is full, you may need to allow
slightly longer cooking time.
A shelf may be placed on the floor of the
oven. Place dishes on a shelf in this position
rather than on the oven base, to allow air
circulation around the food.
When the oven is full of the same food, e.g.
equal trays of small cakes or equal size
victoria sandwich cakes, then they will be
cooked in the same time and removed from
the oven together. When different sizes of
trays or types of food, e.g. biscuits and
cakes are cooked, they will not necessarily
be ready together.
The fan oven can be used to heat foods
through without thawing first, e.g. fruit tarts,
mince pies, sausage rolls, and other small
pastry items. Use a temperature of 190200°C and allow 20-40 minutes (depending
on the quantity of food in the oven).
13
The use of too high temperatures can cause
uneven browning. Check with the
recommendations for oven temperatures
given in the cooking charts, but be prepared
to adjust the temperature by 10°C if
necessary. Remember to reduce
temperatures by about 20-25°C for your own
conventional recipes.
Only experience will enable you to
determine the proper settings for your
personal cooking needs. The temperatures
are intended as a guide only. It may be
necessary to increase or decrease the
temperature to suit your individual
requirements.
The effects of dishes on
cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the
way they transmit heat to the food inside
them:
A Aluminium,
earthenware,
oven
glassware and bright shiny utensils
reduce cooking and underneath
browning.
B Enamelled cast iron, anodized
aluminium, aluminium with non-stick
interior and coloured exterior and dark,
heavy utensils increase cooking and
underneath browning.
DEFROSTING
The defrosting function allows you to defrost
frozen foods. The oven fan operates without
heat and circulates the air, at room
temperature, inside the oven. This
increases the rate at which defrosting takes
place. This function is particularly suitable
for delicate food which could be damaged
by heat, e.g. cream filled gateaux, iced
cakes, pastries, bread and other yeast
products.
14
HINTS AND TIPS
• Cover food with a lid, aluminium foil or
plastic film to prevent drying out during
defrosting.
• Small or thin pieces of fish fillet or peeled
prawns, mince, liver and thin chops will
defrost in 1-2 hours. Ensure that they are
cooked or refrigerated immediately after
defrosting to maintain good food hygiene.
• Place the food to be defrosted in a single
layer and turn over half way through the
defrosting process, where possible.
• Joints of meat or poultry MUST BE
THAWED THOROUGHLY BEFORE
COOKING. A 1.5 kg/3lb oven-ready
chicken will thaw in approximately 5
hours. The giblets must be removed as
soon as possible during the thawing
process.
• Only joints of meat and poultry up to 2kg/
4lb in weight are suitable for defrosting in
this
way.
ALWAYS
COOK
THOROUGHLY IMMEDIATELY AFTER
THAWING.
HINTS AND TIPS
• The actual speed of defrosting is
influenced by room temperature. On
warm days defrosting will be faster than
on cooler days.
• DO NOT leave food at room temperature
once it is defrosted. Cook raw food
immediately or store cooked food in the
fridge.
• Care must always be taken when
handling foods in the home. Always
follow the basic rules of food hygiene to
prevent bacterial growth and cross
contamination when defrosting,
preparing, cooking, cooling and freezing
foods.
Cooking Chart - Conventional Oven
Food
Temperature (°C) Runner
Positions
Cooking
Time (mins)
Biscuits
Bread, buns, yeast, doughs
170-200
200-230
6-8
5
25-30
35-45
Casseroles
Cakes - small, Queen Victoria sponge
140-170
170-190
3-5
5-7
90-180
18-25
Cakes - madeira, rich fruit
Choux pastry, eclairs
130-180
200-230
5
7
90-150
30-35
Fish
Fruit pies, plate tarts, crumbles
200-230
180-210
5-9
6
20-40
50-65
Meringues
Milk puddings
90-100
140-160
6
5
90-150
90-150
Pate, terrine (in baine-marie)
Pizzas
160-180
200-230
1-3
3-5
60-90
25-30
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
230-250
170-200
6
4-6
15-25
50-60
Scones
Souffle
230-250
200-230
7-8
6
8-12
35-45
Stuffed vegetables
Roast meat & poultry
230-250
180-200
6-8
6
35-45
Yorkshire pudding
Keep food warm, heat dishes
200-230
90-100
7-8
6
40-50
NOTE: Shelf positions are counted from bottom of the oven and are meant for the Main Oven only. When using
the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food,
its thickness and its weight.
15
Cooking Chart - Fan Oven
Food
Biscuits
Bread
Casseroles
Cakes: Small and queen
Sponges
Madeira
Shelf positions
Rich Fruit
are not critical
Christmas
but ensure that
oven shelves are
Meringues
evenly spaced
Fish
when
more than
Fruit Pies and Crumbles
one is used.
Milk Puddings
Pastry: Choux
Shortcrust
Flaky
Puff
Plate Tarts
Quiches/Flans
Scones
Roasting:Meat&Poultry
Cooking Chart - Grilling
FOOD
Bacon Rashers
Beefburgers
This chart is intended as a guide only.
It may be necessary to increase or
decrease the temperature to suit your
individual requirements. Only
experience will enable you to determine
the correct setting for your personal
requirements.
Cooking
Temp (°C)
160-190
190-220
Shelf
Position
130-140
160-170
160-170
140-150
130-140
130-140
90-100
170-190
170-200
130-140
190-200
180
170-180
210-220
160-180
The times quoted above are given as a guide and
should be adjusted to suit personal taste.
Grill and Inner Grill Element
Temp
Time
(°C)
(Mins per side)
210
2-3
200
6-10
Fan Grill
Time
Temp
(Mins)
(°C)
200
8-12
190
10-15
Chicken Joints
Chops - Lamb
170
180
10-15
7-10
160
170
35-45
20-25
- Pork
Fish - Whole Trout/Herring
180
170
10-15
8-12
170
170
25-35
10-20
- Fillets Plaice/Cod
Kebabs
170
180
4-6
10-15
170
170
10-20
20-30
Kidneys - Lamb/Pig
Liver
- Lamb/Pig
170
170
4-6
5-10
180
180
10-15
20-30
Sausages
Toast
180
250
10-15
1-2
190
-
10-15
-
-
-
170
20-30
Heating through and
Browning, e.g. au-gratin,
lasagne, shepherd's pie.
Browning dishes only
16
230
3-5
depending on size depending on size
-
DUAL GRILL
Important
All grilling must be carried out with the oven
door closed and the grill pan handle removed
from the pan.
Most foods should be placed on the grid in
the grill pan to allow maximum circulation of
air to lift the food out of the fats and juices.
Food such as fish, liver and kidneys may be
placed directly on the grill pan, if preferred
Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
Position the food close to the element for
faster cooking and further away for more
gentle cooking
Food should be thoroughly dried before grilling
to minimise splashing. Brush lean meats
and fish lightly with a little oil or melted butter
to keep them moist during cooking
Accompaniments such as tomatoes and
mushrooms may be placed underneath the
grid when grilling meats
When toasting bread, we suggest that the
top runner position is used with the grid in its
'high' position
Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary, during cooking
The food should be turned over during cooking,
as required.
NOTE:
For safety in use, the grill element is
controlled by the thermostat. During
cooking, the grill cycles on and off to
prevent overheating.
COOKING GUIDE
Cooking time depends on the thickness of
the meat and not on its weight.
GRILLING - ECONOMY
GRILL
Important
All grilling must be carried out with the
oven door closed and the grill pan handle
removed from the pan.
The inner grill provides, quick direct heat to
the central area of the grill pan. By using the
inner grill for cooking small quantities it can
help to save energy.
Always grill with the door closed and remove
the grill pan handle.
Place the food in the centre of of the grid in
the grill pan.
Adjust the grill and grill pan runner position to
allow for different thicknesses of food and
follow the instructions for grilling.
FAN GRILL
(Main Oven only)
Use of fan grilling
Fan grilling offers an alternative method of
cooking food items normally associated
with conventional grilling.
The grill element and the oven fan operate
alternately, circulating hot air around the
food. The need to check and turn food is
reduced. Fan grilling helps to minimise
cooking smells in the kitchen and allows
you to grill with the oven door closed. With
the exception of toast and rare steaks, you
can fan grill all the foods you would normally
cook under a conventional grill.
The lower part of the oven can be used to
cook accompaniments at the same time,
e.g. tomatoes and mushrooms with a mixed
grill or breakfast.
Dishes prepared in advance such as
shepherd's pie, lasagne and au gratins can
be heated through and browned on the top
using the fan grilling function.
17
• Turn the function control knob to Fan Grill
.
• Turn the thermostat control knob to the
required setting (Select a maximum
temperature of 200°C).
NOTE:
Fan grilling helps to minimise cooking
smells in the kitchen and is carried out with
the main oven door closed, and with the grill
pan handle removed.
THINGS TO NOTE
The thermostat control light will glow until
the oven has reached the desired
temperature and then go OUT. It will then
cycle ON and OFF showing that the oven
temperature is being maintained.
The indicator windows for selector and oven
temperature control will illuminate.
The oven fan and internal oven light will
come on.
The control cooling fan will operate after a
short time. It will run on after the controls
are switched off until the appliance has
cooled.
HINTS AND TIPS
Prepare foods in the same way as for
conventional grilling. Brush lean meats and
fish lightly with a little oil or butter to keep
them moist during cooking.
Most foods should be placed on the grill pan
grid in the 'high' position in the grill pan to
allow maximum circulation of air around the
food. Food such as fish, liver and kidneys
may be placed directly onto the trivet in the
grill pan, if preferred.
The use of the trivet beneath the grid when
grilling fatty foods will help minimise
splashing.
Accompaniments such as tomatoes and
mushrooms may be placed below the grid
when grilling meat, or in a separate dish on
a lower shelf.
Foods will cook more quickly the closer
they are to the grill element and the higher
the temperatures selected. Be prepared to
adjust temperature and shelf positions during
cooking, if necessary.
Turn food over during cooking, as necessary.
Ensure that ready prepared or cooked chilled
dishes, e.g. shepherds pie, moussaka,
lasagne, etc., are piping hot throughout
before serving.
Be prepared to make adjustments during
cooking to suit individual requirements. If
thermal grilling on more than one level, it
may be necessary to interchange the food
on the shelves during cooking.
COOKING TIMES - Cooking is more gentle,
therefore food generally takes a little longer
to cook with fan grilling compared with
conventional grilling. One of the advantages
is that larger loads can be cooked at the
same time.
A general guide to cooking times is given at
page 16 but these times may vary slightly
depending on the thickness and quantity of
food being cooked.
18
Using the rotisserie (Lower oven only)
The rotisserie can be used for either spit
roasting meat or for kebabs and smaller
pieces of meat.
If you want to spit roast a large piece of meat
or poultry proceed as follows:
1) Place one of the two prong forks onto the
spit and lock it into position with the
thumb nut.
2) Skewer the meat or poultry onto the spit
and secure onto the fork.
3) Place the second fork onto the spit and
skewer it into the meat, then lock it in
position with the thumb nut.
4) Place the spit onto the support frame and
ensure it turns freely and evenly. If it does
not, reposition the meat until it does. If
this is not balanced correctly, excessive
wear to the motor may result.
5) Place the frame and spit into the oven so
that the spit engages fully into the motor
in the back of the oven.
6) Remove the spit handle.
7) Place a drip pan on a lower support.
8) Close the oven door and turn the lower
oven selector knob to
or
9) Turn the thermostat knob to the required
temperature.
Should you wish to use the kebab
attachments then proceed as follows:
1) Place one of the support discs with 4
elongated slots onto the spit and secure
it by locking the thumb nut about 1 1/2
inches from the handle of the spit.
2) Place the disc with the 8 holes onto the
spit and secure it in position with the
thumb nut (Fig.7). The position of this
disc can be decided by judging the
distance required against the length of
the individual kebab skewers.
3) Place the third disc on the skewer
positioning it at the same distance from
the centre disc as the first one.
4) Lock it in position with the thumb nut.
5) Prepare the 8 individual kebab skewers
and putting the pointed end through one
of the holes on the centre disc, lock it in
position by placing the other end in an
elongated slot in one of the outer discs
and turning it.
6) Repeat this operation with each of the 8
skewers.
7) Place the spit onto the frame and check
that it turns freely and evenly. If it does
not, reposition the weight of the food until
it does. If this is not done, excessive wear
to the motor may result.
8) Place the frame and spit into the oven so
that the spit engages fully into the motor
in the back of the oven.
9) Remove the spit handle.
10) Place a drip pan on a lower support.
11) Close the oven door and turn the lower
oven selector knob to
or
12) Turn the thermostat knob to the required
temperature.
Fig. 7
FO 0893
19
Hints and Tips about
Using the Lower Oven
The lower oven is the smaller of the two
ovens. It is heated by two elements in the
top and lower of the oven. It is designed for
cooking smaller quantities of food. It gives
especially good results if used to cook fruit
cakes, sweet or savoury flans or quiche.
The lower oven is also ideal for use as a
warming compartment to warm dishes and
keep food hot. Use a temperature setting of
80°-100°C on the lower oven temperature
control knob.
Things to note
1. The lower oven thermostat control light
will glow until the oven has reached the
desired temperature and then go out. It
will cycle ON and OFF periodically
during cooking showing that temperature is being maintained.
2. The control cooling fan will operate
after a time.
3. The lower oven works independently of
the top oven.
HINTS AND TIPS
There should always be at least 2.5 cm (1")
between the top of the food and the heating
element. This gives the best cooking
results and allows room for yeast mixtures
to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones,
bread etc., place the tins or baking trays
centrally below element.
Ensure that food is placed centrally on the
shelf and there is sufficient room around the
baking tray/dish to allow for maximum
circulation.
Stand dishes on suitable sized baking trays
to prevent spillage onto the oven base and
to help reduce cleaning.
The material and finish of the baking tray
and dishes will affect the degree of base
browning of the food. Enamelware, dark,
heavy or non-stick utensils increase base
browning. Shiny aluminium or polished
steel trays reflect the heat away and give
less base browning.
DO NOT use the grill pan or meat tin as a
baking tray as this will increase base
browning of the food.
Because of the smaller cooking space,
lower temperatures and shorter cooking
times are sometimes required.
For economy, leave the door open for the
shortest possible time, particularly when
placing food into a preheated oven.
20
Cleaning the oven
Grease filter (Main oven only)
When roasting meat, be sure to install the
special grease filter to protect the fan in the
rear wall of the oven from fat splashes.
After roasting is completed, remove the
grease filter and clean thoroughly with warm
soapy water. As it is stainless steel you can
safely wash it in the dishwasher.
To remove the grease filter, pull up the
protruding tongue and then pull the filter
outwards removing it from the rear panel
(Fig.8).
NOTE: Ensure grease filter is not installed
during baking. Should only be installed
when cooking fatty foods.
Glass door
This should be cleaned with a soft cloth
soaked in warm soapy water. Do not use
abrasive scourers or steel wool.
Shelves and shelf supports
To clean the chrome parts of the oven, soak
in warm detergent water and remove stubborn
marks with a well wetted soap impregnated
pad. Rinse well and dry with a soft cloth. Do
not use abrasive scourers or steel wool.
Oven cavity
The enamelled oven cavity is best cleaned
whilst the oven is still warm.
It is preferable/advisable to wipe the oven
over with a soft cloth soaked in warm soapy
water after each use.
However, from time to time it will be necessary
to do a more thorough cleaning using a
proprietary oven cleaner, do not use aerosol
oven cleaners, abrasive scourers or steel
wool.
NOTE: Do NOT use caustic base oven
cleaners.
Fig. 8
FO 0018
Removing the oven shelf
supports
Unscrew the ring nuts securing the shelf
supports (Fig. 9) and remove the supports
after sliding them out of their retaining pins.
Warning
Always unplug the appliance before removing
the back panel. To remove the back panel
use a screwdriver. This is a good opportunity
to clean the back of the rear panel.
Wash the panels with very hot water and a
detergent using a soft cloth. If the shelf
supports or the panels become very soiled,
use a standard caustic product specially
made for cleaning ovens.
Fig. 9 FO 0145
21
Replacing appliance components
Replacing Components
Prior to undertaking any maintenance work
or replacing the oven light, be sure to
disconnect appliance from the electricity
supply.
Replacing The Oven Light
Push in and turn the glass lid anticlockwise
(Fig. 10).
Remove the faulty bulb and replace with one
which is heat resistant to 300°C.
Electric bulb: 15W, 240 V, 50 Hz, 300°C,
E14.
These bulbs are available from your local
Service Centre.
Fig. 10
FO 0287
Care of catalytic liners (Main Oven only)
Catalytic liners destroy splashes of food and
fats when the oven temperature is raised to
around 220°C. To aid this process it is a
good idea to run the oven for an hour or two
per week, without food, to ensure continued
good performance from the Catalytic liners.
HINTS AND TIPS
• Manual cleaning of the Catalytic liner is
not recommended. Damage will occur if
soap impregnated steel wool pads,
aerosol cleaners and any other abrasives
are used.
• Slight discoloration and polishing of the
Catalytic surface may occur in time. This
does not affect the Catalytic properties
in any way.
• Follow the recommendations below to
keep oven soilage to a minimum.
COOKING TO REDUCE SOILAGE
Cook at the recommended temperatures.
Higher temperatures during roasting will
increase soilage. Try cooking to lower
temperatures for an increased length of
22
time, you will save energy and often the
joint is more tender.
Use minimal, if any, extra oil or fat when
roasting meat; potatoes only require
brushing with fat before cooking. Extra fat
in the oven during roasting will increase
splashing and soilage.
It is NOT necessary to add water to the
meat tin when roasting. The water and the
fat juices from the joint create excessive
splattering during cooking, even at normal
temperatures, as well as causing
condensation.
Covering joints during cooking will also
prevent splashing onto the interior surfaces;
removing the covering for the last 20-30
minutes will allow extra browning, if
required. Some large joints and turkeys
especially benefit by this method of
cooking, allowing the joint to cook through
before the outside is overbrowned.
Do use the roasting tin. During roasting, the
fat from the joint will be contained beneath
the trivet and therefore prevent it from
splattering onto the 'Catalytic' liner.
Cleaning the hinged grill
This model has been fitted with a hinged top
grill element to enable you to clean the roof
of the oven easily .
Before proceeding ensure the oven is
isolated from the electricity supply. Then
undo the screw which holds the grill in
place. (see Fig. 11).
Then gently pull the grill downward to allow
access to the oven roof. (see Fig. 12)
Fig. 11
FO 0781
Fig. 12
FO 0778
Clean the oven roof with a suitable cleaner
and wipe dry before replacing the hinged
grill element.
Gently push up the grill element into place
and firmly screw into place the holding nut.
NOTE: Ensure the grill holding nut is
firmly in place to avoid the grill falling
down during operation.
23
What happens
if something
goes wrong
Power cuts
Should the elecricity supply fail for any
reason remember to reset the programmer
clock to the right time when the power is
resumed.
Important
If the oven does not turn on when cooking
manually, first check that the programmer
is not set to automatic - to set it to manual
read the relevant instructions.
If this is not the answer then: check that the
appliance is connected correctly;
check that the switch from the supply to the
appliance is ON;.replace the fuse in the
socket, where present, with another of the
appropriate rating; check that the fuse in the
fuse box is intact.
If after all these checks the appliance still
does not work, send for the Service Agents
listed at page 27.
Technical data
Model Number:
BDO 770
Recess dimensions
Height
Width
Depth
878 mm
560-570 mm
550 mm
Dimensions of the main
oven cavity
Dimensions of the lower
oven cavity
Upper oven ratings
Lower oven ratings
Height
Width
Depth
Oven Capacity
Top element
Bottom element
Convection element
Grill element
Double Grill element
Convection Fan
Oven Light
Cooling Fan
Total Rating
24
325 mm
420 mm
390 mm
53.2 litres
870 W
1,090 W
2,175 W
1,905 W
2,775 W
30 W
15 W
25 W
2,815 W
Heigth
Width
Depth
Oven Capacity
Top element
Bottom element
Grill element
Double Grill element
Turnspit Motor
Oven Light
Total Rating
Total connected load
185 mm
420 mm
400 mm
31 litres
870 W
1,090 W
1,905 W
2,775 W
4 W
15 W
2,820 W
5,610 W
Building-in
It is important that the dimension and
materials of the surround or cabinet into
which the oven will be built are correct and
that proper arrangements are made for a
continuous supply of air to the oven so it
does not overheat.
Dimensions of the recess
for building into a kitchen
unit (mm). fig.13 & 14.
560
540
20
5
19
594
556
888
863
19
20
Dimensions of the oven
594
Fig. 13
Recess required
800 min
7 min
878
550
50
7 min
50
600
560 min
Fig.14
25
Securing The Oven To The
Cabinet
1. Fit the oven into the cabinet recess,
2. Open the oven door
3. Secure the oven to the kitchen cabinet
with six wood screws, which fit the holes
provided in the oven frame (fig. 15).
Fig. 15
Connecting to electricity
The oven is designed to be connected to
230-240 V - 50 Hz electricity supply.
The oven has an easily accessible terminal
block which is marked as follows.
Letter L
Live terminal
Letter N
Neutral terminal
Earth
THIS OVEN MUST BE EARTHED
The cable used to connect the oven to the
electrical supply must comply to the
specifications given below.
Min. size
Cable/flex
4 mm2
Cable /
flex type
Fuse
H07 RN-F
25 A
It is necessary that you install a double pole
switch between the oven and the electricity
supply (mains), with a minimum gap of
3mm between the switch contacts and of a
type suitable for the required load in
compliance with the current rules.
The switch must not break the yellow and
green earth cable at any point.
26
The manufacturer disclaims any
responsibility should these safety
instructions not be carried out.
The appliance must be
earthed
Important
After installation and connecting, the cable
must be placed so that is cannot at any
point reach a temperature more than 50°C
above the ambient temperature. Before the
appliance is connected check that:
the main fuse and the domestic installation
can support the load;
the power supply is properly earthed;
the double pole switch used to connect the
appliance to the supply is easily accessible
after installation.
SALES, TECHNICAL, SERVICE AND SPARE PARTS ASSISTANCE
NEW SOUTH WALES
Head Office, Sales Office and Showroom*
2 Costello Place
Seven Hills NSW 2147
PO Box 888
Seven Hills NSW 1730
Telephone: 02 8825 9494
Facsimile: 02 9674 8697
Service and Spare Parts
All General Whitegoods Service
Telephone: 02 9756 1511
Facsimile: 02 9756 1091
AUSTRALIAN CAPITOL TERRITORY
Service and Spare Parts
Premier Appliance
Telephone: 06 280 5087
Facsimile: 06 280 6783
VICTORIA
State Office and Showroom**
1287-1289 Malvern Road
Malvern VIC 3144
Telephone: 03 9822 0977
Facsimile: 03 9822 8492
Service and
Dishwasher
Telephone:
Facsimile:
Spare Parts
and Disposer Service
03 9543 2088
03 9544 2102
QUEENSLAND
State Office and Showroom*
Ground Floor, Building 1
Bowengate Business Park
Cnr Bowen Bridge Road & Campbell Street
Bowen Hills QLC 4066
Telephone: 07 3274 3931
Facsimile: 07 3287 7287
SOUTH AUSTRALIA
For sales assistance contact Victoria
Service and Spare Parts
Prestige Appliance Repair Centre
Telephone: 08 8352 2022
Facsimile: 08 8353 3044
WESTERN AUSTRALIA
Sales Agent and Showroom
Bill Bell Agencies
624 Murray Street
Telephone: 08 9481 5881
Facsimile: 08 9481 5571
Service and Spare Parts
Phipps Electrical Services
Telephone: 09 470 1175
Facsimile: 08 361 6335
TASMANIA
Sales Agent
Mark Pearce Agencies
23 Tranmere Road
Howrah TAS 7018
Telephone: 03 6247 9215
Facsimile: 03 6247 9215
Service and Spare Parts
Northern Electrical Services
Telephone: 03 6331 3971
Facsimile: 03 6331 3992
NEW ZEALAND
New Zealand Sales Office
Hagemeyer (NZ) Limited
12-14 Piermark Drive
North Harbour
Auckland NZ
Telephone: 09 415 8458
Facsimile: 09 415 8759
New Zealand Service and Spare Parts
For warranty service please contact the
retailer where the product was purchased or:
Hagemeyer (NZ) Limited
Major Appliance Division
Customer Service (09) 415 3785
Parts and Service (09) 9803714
Facsimile
(09) 980 3751
* Showrooms open six days a week
* * Showrooms open seven days a week
27
35673-5501
09/00
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