User manual BALAY 3HT503B

[. . . ] Never let children play with the appliance. Oven door The oven door must remain closed when the oven is switched on. As a precaution, we recommend that you keep the oven door closed even when the oven is switched off. Never touch the interior surfaces of the cooking compartment or the heating elements. Pull out the mains plug or switch off the appliance by the fuse in the fuse box. [. . . ] Accessories may be purchased from the Technical Assistance Service or from specialist retailers. Please refer to the commercial catalogue for the available accessories. Shelf For pans, cookware, baking tins, roasts, items placed directly on a shelf and frozen meals. Flat enamel baking tray For cakes and biscuits. Place the baking tray in the oven with its raised lip facing the door. Deep enamel baking tray For runny cakes, pastries, frozen meals and large joints for roasting. This can also be used as a tray to collect the fat when roasting directly on the shelf. Place the deep enamel baking tray in the oven with its raised lip facing the door. 12 Before using your oven for the first time The steps that must be followed before using your oven for the first time are shown below. First read the chapter entitled Safety Information. Heating the oven To remove the "new" smell, heat the oven empty with the door closed. The most effective option is to heat the oven for one hour with the top and bottom heating elements % set at 240ºC. Select top and bottom heating % using the function control knob. 2. Select 240ºC with the temperature knob. Turn the oven off after one hour. To do this, turn the function control knob to zero. Cleaning the accessories Before using the accessories for the first time, clean them thoroughly using a cloth, hot water and a little soap. 13 Setting the oven You can easily set the oven using the function selector and the temperature selector. The correct type of heating and temperature for many dishes can be found in the Tables and tips" section. They may therefore feel slightly rough, although their corrosive protection will be unaffected. Cleaning products Follow the information provided in the table to avoid damaging the various oven surfaces by using unsuitable cleaning products. Do not use: H abrasive or acidic cleaning products, H scourers or hard sponges, H high-pressure or steam cleaners. Wash new cloths thoroughly before use. 16 Zone Front panel Stainless steel Cleaning products Hot water and a little soap: Clean with a dishcloth and dry with a soft cloth. Hot water and a little soap: Clean with a dishcloth and dry with a soft cloth. Immediately remove any water marks, grease, cornflower or egg white stains since corrosion could occur underneath these. Special products for the care of stainless steel and which are suitable for hot surfaces may be obtained from Technical Assistance Service centres and specialist retail outlets. Hot water and a little soap: Soak them clean using a dishcloth or a brush. Hot water and a little soap: Soak them clean using a dishcloth or a brush. Glass panel Glass panel Glass cover for the oven light Seal (do not remove) Wire shelves Accessories To clean the oven's enamelled bottom and walls Use a cleaning cloth and hot water with a little soap or vinegar. If very dirty, use a fine steel scourer or a special oven cleaning product. [. . . ] This directive defines the framework for the recycling and reuse of appliances used in the EU territory. ó 23 Tables and tips Cakes and pastries The temperature and cooking time you select depends on the quantity and type of pastry. This is why ranges" are given in the tables. Cakes in tins Sponge cake Traditional sponge mixture Hot water sponge mixture Short pastry base (fruits cake) Caramel custard (water bath) Frozen/chilled pizza Cakes on the tray Fresh pizza/Pie Muffins Biscuits Tray Enamel Tin on the wire grill Large/rectangular tin Springform cake tin Springform cake tin Springform cake tin Baking tin for custard in saucepan with water Pizza tray Tray Level 2 3 3 Heating Level 2 1 2 1 1 2 Heating Heating Temperat ure ºC 170 190 160 170 160 180 180 200 200 210 200 220 Time 50 60 min. Time 20 30 min. % % % % % % Temperature ºC 200 220 200 220 160 180 Temperature ºC 160 170 Flat enamel Deep enamel Enamel Level 3 % % % Shortbread % 24 Meat, poultry, fish and gratins The tables apply to insertion into a cold oven. The time specifications are provided as guidelines only and depend on the type and quality of the meat. The weights indicated in the table Poultry" refer to oven ready poultry (without stuffing). Turn whole poultry after two thirds of the grilling time. Advice on roasting The roasting result depends on the type and quality of meat. [. . . ]