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Idiomas disponibles
Idiomas disponibles
CL 85 M / CM 85 M / CR 86 M _/F / SM 86 M _/F / SMP 86 M_/F
„QUICK
Focaccia
COOKING"
Bread rolls
Rye bread
Pizza
Roast beef
Pork/veal leg
Turkey
GRILLING
Chicken wings
Chops
Scallops
Roast potatoes
Freshwater fish
Tomatoes au gratin
Eel kebabs
Turkey kebabs
TURBO GRILL
Chicken legs
COOKING
Spare-ribs
Guinea fowl (pieces)
Gilthead en papillote
Chicken (pieces)
Quails
Sausages
Vegetables
N
ote: The indications given in the table are the result of cooking tests carried out by a team of professional chefs.
They are provided as a guide only, and can be changed according to personal tastes.
CLEANING AND MAINTENANCE
The oven can be cleaned in conventional
manner (with detergents, oven spray), but only
when it is very dirty and when the stains are
particularly stubborn.
Models SM / SMP only
For regular cleaning of your oven (after each
use), the following procedure is recommended:
X
X
Rotate the operation mode selection knob
to the position „Natural Conventional
Cooking"
.
X
X
Set the temperature selection knob/dial
to 70°C.
X
X
Pour 0.6 liter of water into a baking tray
and insert it into the lowermost guide.
„
„
After about twenty minutes, the food
residues on the enamel will have
softened, allowing you to wipe them
with a damp cloth.
Important
Before servicing the oven, always unplug it.
Appliance operation is safe with and without
tray guides.
1
3
11.5
1
1-4
5.5
1
3
5.5
0.9
1-3
11.5
1.5
3
5.5
1
3
5.5
1
3
5.5
1
4 or 5
7
0.8
3
7
0.5
3 or 4
7
1
3
7
1
3 or 4
7
0.4
2 or 3
7
0.5
3
7
0.5
4
7
1
4 or 5
9.5
0.5
4
14
1.2
4
14
1
3
8
1.5
3
14
0.8
4
14
1
4
14
1
4 or 5
14
–
The stainless steel and enamelled parts
of the oven will stay as good as new
if regularly cleaned with water or special
detergents. Take care to dry them
thoroughly after cleaning.
–
Never use scouring pads, steel wool,
muriatic acid or other products which
could scratch or mark the surface.
Do not use steam cleaners or direct jets
of water.
–
Stains on the base of the oven,
due to various cooking products (sauces,
sugar, egg white and fat) are always
produced by spills and splashes.
„
„
Splashes occur during cooking and
are the result of cooking at too
high a temperature, while spills are
due to the use of cooking dishes which
are too small, or an incorrect estimate
of increases in volume during cooking.
„
„
These two problems can be solved
by using cooking pots with high rims
or using the drip-tray supplied with
the oven.
– 15 –
Max
55-60
180 °C
20-25
180 °C
25-30
Max
10-11
180 °C
35-40
180 °C
110-120
180 °C
45-50
Max
25-30
Max
25-30
Max
14-16
Max
25-30
Max
25-30
Max
25-30
Max
25-30
Max
25-30
Max
25-30
Max
40-45
Max
30-35
Max
20-25
Max
35-40
Max
30-35
Max
20-25
Max
10-15
EN
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