This article explains how to use the Boretti.fornuizen.vanaf 2015 by Boretti.
When the oven is switched on for the first time, the clock display will flash and the time can be set minute by minute. The oven function is blocked and can be activated in one of the following ways: via the "set clock" procedure with the [+] and [-] keys or by switching on the oven and accepting the time on the clock display. Information about setting the clock, timer, duration and end of cooking can be found in the following chapters. With the various setting keys (, ) you access the display mode and modification (indicated by a flashing display), with the [+] and [-] keys you correct the value on the display. The value is accepted 4 seconds after pressing a key (the display returns to the ready state). All settings can be erased by pressing the and keys. Clock Settings Press simultaneously on the and keys for 5 seconds (the display will flash) and set the time using the [+] and [-] keys. Clock setting is only possible when the oven is in standby mode. You can also change the time display: hold the key for 4 seconds while setting the time, with [+] you can choose between 24 hours or 12 hours AM/PM. Switching the oven on and off Turn the mode selector. The display shows "ON". After two seconds, the oven light will illuminate and the display will show the standard temperature for the selected cooking mode. During cooking, turn the selector back to position [0], the display shows "OFF". Timer The timer does not take cooking into account and is always available regardless of the oven's state. Press the key: the bell symbol will light up and "0' 00" will be displayed on the clock. Set the desired time using the [+] and [-] keys; the time can be set up to a maximum of 180 minutes. The current time will be displayed on the clock. If no key is pressed within 4 seconds, the last setting will be accepted and the symbol will remain lit. By pressing the key after modification, the time is set. When the set time has elapsed, an audio signal will sound and the symbol will flash. Simply press any key to turn off the sound. Set the oven and select one of the available cooking functions. Select the desired temperature with the thermostat knob. The oven will operate for an indefinite period. Half-automatic end-of-cooking operation Set the oven and select one of the available cooking functions. Press the key, the display shows "End". Set the end of the cooking time with [+] and [-] (maximum cooking time is 10 hours). If you press the key after modification, the set time is accepted. The oven will operate for an indefinite period 4 seconds after pressing a key. When the set time has elapsed, the cooking will stop. Automatic operation Set the oven. Press the keys select the start time with [+] and [-]. Press the key, the display shows "END". Set the end of the cooking time with [+] and [-]. If you select a cooking time, the oven will remain in manual mode for an indefinite period. After setting, it takes 4 seconds for the oven to start operating at a given time. You can change the oven function and temperature at any time. When the set time is reached, the cooking will be completed. Program complete When the set program is finished, the oven will switch off and three beeps will sound. The display with the temperature and functions will turn off, the clock will show the time and the oven symbol will flash. To reset the oven, press any key: the audio signal will stop and the oven will be ready to be set again. Selection of cooking temperature The maximum temperature varies depending on the function type. When switching on the oven, you can set the oven temperature: the cooking temperature can be changed. Turn the knob [T] clockwise and the temperature will increase (in 5°C steps) and by turning counterclockwise, the temperature will decrease (in 5°C steps). The Quick-Start function is ideal for anyone who wants to preheat their 60 to 80 cm wide electric oven more quickly. You use the Quick-Start func-tion by setting the oven control knob to “thaw” and adjusting the temperature to the desired setting. The oven will now use all available heat sources to reach the desired temperature. As soon as the oven has reached the correct temperature, the orange light will switch off. Then select the desired oven function. Caution: The Quick-Start function can be used for selected end temperatures between 180 and 250°C. Any advantages at lower end tempera-tures are negligible. Never use the Quick-Start function for more than 30 minutes at a time. Pizza setting The pizza setting is well suited for dough-based dishes such as pizzas and quiches. The lower heating element used in conjunction with the convection system provide the best baking results. Lighting The light in the oven will switch on as soon as you select any particular oven function. If you prefer to prepare a dish without using the oven light, turn the knob 1 posi-tion up from your selection and then turn it back to the correct selection. Caution: Ovens 60 and 80 cm wide are always multifunctional unless you ordered a ventilated gas model. Caution: Ovens 30 and 40 cm wide are always conventional. These ovens offer grilling, top heat, bottom heat and top and bottom heat. Grill Oven Some range cookers are fitted with a separate grill oven. This grill oven actually works exactly like a regular one, but includes additional func-tions. The grill oven is standard fitted with tel-escopic gliders which simplify putting the dish in and removing it. In order to catch juices or food spills, we recommend that the black drip pan in-cluded with your oven always be used. Caution: The oven door should be closed when us-ing the grill oven. Using the Rotisserie Place the item on the rotisserie. Use two meat clamps to make sure the meat is secure, and the weight is distributed evenly across the rotis-serie. This will prevent the rotisserie motor from overheating. Place the rotisserie in its holder, and insert the end into the rotisserie motor opening. Select the grilling function, and set the desired cook time. Always place a drip pan beneath the dish. Casing Cooling System Every Boretti range cooker is fitted with a so-called casing cooling system. This ensures that the outside of the range cooker remains at an acceptable temperature. A sensor in the range cooker ensures that if the temperature becomes too high, the forced cooling switches on automati-cally. It may continue to cool even after the oven has been switched off. In part because of this system, it is possible to place a Boretti range cooker between kitchen cabinets. The thaw function will switch on the fan in the back of the oven so that an air stream will start flowing which will slightly speed up the thawing of your dish. This function cannot be compared with, for example, a microwave oven. You must also make sure that the oven is clean, because raw, unprocessed foods are being handled. Convection Heating The heat is supplied directly by the heating element mounted in the back of the oven around the fan. This ad-justment is very suitable for baking or roasting a complete meal. It is possible to cook on several levels because of the circulating heat. Often con-vection heating is the most popular function of the oven. Caution: In many cases, this function will also re-duce the cook time of a dish. Intensive baking A rapid, intensive form of baking, par-ticularly well suited for preparing vari-ous oven dishes. The upper and lower heating elements, together with the convection fan, provide the best baking results and even dis-tribution of heat. Circulation Grilling The heat generated by the grilling ele-ment will be evenly distributed through-out the oven by the fan in the back of the oven. This is suitable for grilling such foods as pork chops, sausages, skewers, etc. Caution: The oven door should be closed during grilling. Grilling Conventional grilling with the grilling el-ement only. This is suitable for grilling such foods as chicken and roasts. It is also often used for cooking au gratin, or preparing deserts with caramelized sugar. Caution: The oven door should be closed during grilling. Top Heat This should be used to slowly brown the top of a dish, but can also be used to cook a dish au gratin more slowly than when using the grill. Bottom Heat This function is very suitable for dishes that need to rise. It can be used in combination with the convection func-tion. In other words, if the product has risen, it can continue to bake with the convection function. This function is also commonly used to prepare pizzas. Top and Bottom Heat A function that works like a convention-al oven, but includes a top heating ele-ment. It can be used for all dishes that could also be prepared in a convection oven. The pizza setting is well suited for dough-based dishes such as pizzas and quiches. The lower heating element used in conjunction with the convection system provide the best baking results. Lighting The light in the oven will switch on as soon as you select any particular oven function. If you prefer to prepare a dish without using the oven light, turn the knob 1 posi-tion up from your selection and then turn it back to the correct selection. Caution: Ovens 60 and 80 cm wide are always multifunctional unless you ordered a ventilated gas model. Caution: Ovens 30 and 40 cm wide are always conventional. These ovens offer grilling, top heat, bottom heat and top and bottom heat. Quick-Start Function The Quick-Start function is ideal for anyone who wants to preheat their 60 to 80 cm wide electric oven more quickly. You use the Quick-Start func-tion by setting the oven control knob to “thaw” and adjusting the temperature to the desired setting. The oven will now use all available heat sources to reach the desired temperature. As soon as the oven has reached the correct temperature, the orange light will switch off. Then select the desired oven function. Caution: The Quick-Start function can be used for selected end temperatures between 180 and 250°C. Any advantages at lower end tempera-tures are negligible. Never use the Quick-Start function for more than 30 minutes at a time. The thaw function will switch on the fan in the back of the oven so that an air stream will start flowing which will slightly speed up the thawing of your dish. This function cannot be compared with, for example, a microwave oven. You must also make sure that the oven is clean, because raw, unprocessed foods are being handled. Convection Heating The heat is supplied directly by the heating element mounted in the back of the oven around the fan. This ad-justment is very suitable for baking or roasting a complete meal. It is possible to cook on several levels because of the circulating heat. Often con-vection heating is the most popular function of the oven. Caution: In many cases, this function will also re-duce the cook time of a dish. Intensive baking A rapid, intensive form of baking, par-ticularly well suited for preparing vari-ous oven dishes. The upper and lower heating elements, together with the convection fan, provide the best baking results and even dis-tribution of heat. Circulation Grilling The heat generated by the grilling ele-ment will be evenly distributed through-out the oven by the fan in the back of the oven. This is suitable for grilling such foods as pork chops, sausages, skewers, etc. Caution: The oven door should be closed during grilling. Grilling Conventional grilling with the grilling el-ement only. This is suitable for grilling such foods as chicken and roasts. It is also often used for cooking au gratin, or preparing deserts with caramelized sugar. Caution: The oven door should be closed during grilling. Top Heat This should be used to slowly brown the top of a dish, but can also be used to cook a dish au gratin more slowly than when using the grill. Bottom Heat This function is very suitable for dishes that need to rise. It can be used in combination with the convection func-tion. In other words, if the product has risen, it can continue to bake with the convection function. This function is also commonly used to prepare pizzas. Top and Bottom Heat A function that works like a convention-al oven, but includes a top heating ele-ment. It can be used for all dishes that could also be prepared in a convection oven. The pizza setting is well suited for dough-based dishes such as pizzas and quiches. The lower heating element used in conjunction with the convection system provide the best baking results. Lighting The light in the oven will switch on as soon as you select any particular oven function. If you prefer to prepare a dish without using the oven light, turn the knob 1 posi-tion up from your selection and then turn it back to the correct selection. Caution: Ovens 60 and 80 cm wide are always multifunctional unless you ordered a ventilated gas model. Caution: Ovens 30 and 40 cm wide are always conventional. These ovens offer grilling, top heat, bottom heat and top and bottom heat. Quick-Start Function The Quick-Start function is ideal for anyone who wants to preheat their 60 to 80 cm wide electric oven more quickly. You use the Quick-Start func-tion by setting the oven control knob to “thaw” and adjusting the temperature to the desired setting. The oven will now use all available heat sources to reach the desired temperature. As soon as the oven has reached the correct temperature, the orange light will switch off. Then select the desired oven function. Caution: The Quick-Start function can be used for selected end temperatures between 180 and 250°C. Any advantages at lower end tempera-tures are negligible. Never use the Quick-Start function for more than 30 minutes at a time. The thaw function will switch on the fan in the back of the oven so that an air stream will start flowing which will slightly speed up the thawing of your dish. This function cannot be compared with, for example, a microwave oven. You must also make sure that the oven is clean, because raw, unprocessed foods are being handled. Convection Heating The heat is supplied directly by the heating element mounted in the back of the oven around the fan. This ad-justment is very suitable for baking or roasting a complete meal. It is possible to cook on several levels because of the circulating heat. Often con-vection heating is the most popular function of the oven. Caution: In many cases, this function will also re-duce the cook time of a dish. Intensive baking A rapid, intensive form of baking, par-ticularly well suited for preparing vari-ous oven dishes. The upper and lower heating elements, together with the convection fan, provide the best baking results and even dis-tribution of heat. Circulation Grilling The heat generated by the grilling ele-ment will be evenly distributed through-out the oven by the fan in the back of the oven. This is suitable for grilling such foods as pork chops, sausages, skewers, etc. Caution: The oven door should be closed during grilling. Grilling Conventional grilling with the grilling el-ement only. This is suitable for grilling such foods as chicken and roasts. It is also often used for cooking au gratin, or preparing deserts with caramelized sugar. Caution: The oven door should be closed during grilling. Top Heat This should be used to slowly brown the top of a dish, but can also be used to cook a dish au gratin more slowly than when using the grill. Bottom Heat This function is very suitable for dishes that need to rise. It can be used in combination with the convection func-tion. In other words, if the product has risen, it can continue to bake with the convection function. This function is also commonly used to prepare pizzas. Top and Bottom Heat A function that works like a convention-al oven, but includes a top heating ele-ment. It can be used for all dishes that could also be prepared in a convection oven. The Pizza Stone is made from select heat-resi-stant clay, which was baked at a temperature of 1320°C. The stone is resistant to damage from temperature changes, as well as being scratch and dust free. The special design with air chan-nels keeps the weight down, and decreases pre-heating time. Heat is distributed evenly throug-hout the clay, so that the entire surface has the same temperature and your pizza will have the same temperature and color all over. Place the pizza stone in the oven during prehe-ating. As soon as the oven reaches its preset temperature, place the dish on the pizza stone. Use parchment paper so that the dish can easily be placed into, and removed from the oven. In ad-dition, your pizza stone will not become soiled, so that you do not have to clean it. The best way to clean it is by removing food spills with a spatula or knife. Place the stone back into the oven, and heat up the stone. Then clean it with a scrubbing pad, and rinse with warm water. Caution: Do not use cleaning agents. The pizza stone may discolor over time. This has no influence on the performance of the pizza stone. Caution: An upright stainless steel strip will be provided with your range cooker. This absolutely must be installed on a ventilated gas range cooker in order to guarantee proper venting. Ovens 60 and 80 cm wide can be purchased as ventilated gas ovens if this is technically possi-ble (this is not an option for all models, and this choice can only be made on purchasing the range cooker). The advantage of a gas oven is that less moisture is extracted from the food, so that it is tastier. A disadvantage of the system is, however, that a number of functions can no longer be used due to a lack of electrical heating elements. Igniting the Gas Oven In order to light the gas burner in the oven, you must open the oven door completely, otherwise the spark ignition will not function. Next, press on the temperature control knob (Fig. 8) and set it to the desired temperature. When the burner lights up, it may take 10 to 15 seconds before you can let go of the knob. This is related to the thermocouple, which is a safety feature of your Boretti. Leave the door open for another minute before closing it. You will not receive a visual warning that the gas oven has reached the correct temperature. Here are a few useful tips for ensuring that the Boretti range cooker with ventilated gas oven has reached the correct temperature. If the oven is switched on, the burner will work at full power to reach the correct temperature as soon as possi-ble. You will hear the usual hissing that is normal for a gas burner. When the correct temperature has been reached, the hissing will be noticeably less loud. You can barely hear the burner, or not at all. You can also look through the small holes in the bottom of the oven to see whether the burner is burning at full power. The flame will become smaller when the correct temperature has been reached, because it switches to the lowest set-ting. It will take approximately 8 minutes for the oven to reach a temperature of 180°C. It is prohibited to close off the ventilation slots at the top back side of the appliance with a stainless steel wall, tiles, etc. You must use the stainless steel strip provided. Gas Oven Grill The gas oven grill can be used in the same way as in the electric oven. It is important to know that the grill will stop functioning as soon as the gas oven is operational. When switching on the grill, in contrast to switching on the oven, the door does not have to remain open for a full minute. Because the grill is electric (also in gas ovens) a separate control knob has been fitted with positi-ons from 0-12. (Fig. 9) Caution: The oven door should be closed when using the grill. When the gas oven or electric grill is in operation, you can switch on the fan located in the back wall separately by turning the grill control knob (Fig. 9) past position 12. By switching the grill knob to the off position, the fan will be switched off. The advantage of switching on the fan is that there will be improved heat distribution throughout the oven, so that it will be easier to prepare multiple dishes in the ventilated gas oven. Please take into account that this is not the same as the convec-tion function in the electric oven, and a substan-tial difference in temperature will remain inside the oven. The closer to the heat source (i.e. the gas burner or grill), the hotter it will be. Caution: the grill will not work if the gas burner is on. It is therefore not possible to use the gas burner and grill at the same time. Caution: When you use the gas burner together with the fan, you must switch both control knobs to the off position when the dish is done. If you only switch off the oven burner, the grill element will become active. Always use pots and pans with a level and smooth bottom, which have the correct diameters for op-timal results. See the following chart for correct diameters: Burner Semi-rapid burner Rapid burner Wok burner Fish burner
*Applies to the bottom of the pan. Diameter 14 tot 20 cm 20 tot 24 cm 22 tot 28 cm * Ovale pan Caution: It is very important for the brass flame distributor ring (Fig. 10d) to be positioned cor-rectly on the base (Fig. 10a). You must verify that the ridge on the brass flame distributor ring (Fig. 10e) is placed exactly in the groove (Fig. 10b) of the aluminum base. In addition, the burner must always be placed level to the surface in order to prevent discoloration. Not all of the burners have the same capacity, and therefore result in different cook times. The least powerful burner (semi-rapid burner) is nor-mally used for sauces, soups and braised dishes. Based on the power of this burner, we recommend using a Boretti simmer plate. Caution: When using the back burners, make sure the pots do not touch the wall or back surface, because the pots will become very hot and the wall might not be heat proof. Make sure there is always at least 2 cm of space between the wall and the pots. Caution: Make sure that the handles and grips do not protrude, so that you will not bump into them accidentally and the pans fall from the cook-ing area. Wok Burner Boretti wok burners have 3 rings. Together these provide balanced power of 4.5 kW max. This po-wer is more than enough to be able to stir fry in the proper manner. When lighting this burner, the outside ring will ignite first, after which the two inner rings will ignite. This is normal. Please take a shorter cook time into account because of the increased capacity of this burner. The Fry Top is a multifunctional griddle on which an enormous range of dishes can be prepared. A DVD has been made about the Fry-Top so that you can discover exactly how it works, what the possibilities are, and how to clean it. This DVD can be watched as streaming video on the web-site, but will also be included with your range. If the DVD has inadvertently not been included, you can request a copy from Boretti. Ignite the Fry-Top burner and select a low set-ting. After 8 - 10 minutes the Fry-Top is ready for use. Next, evenly spread a little oil on the grid-dle (never use butter on the Fry-Top) after which you can put the food directly onto the griddle. Fry-ing will be slower on the Fry-Top, yet the dish will not start to simmer. Because the food is seared quickly, it loses less moisture. Cleaning the Fry Top When the food is ready, remove it from the Fry-Top and pour a little water onto the Fry-Top be-fore leaving to enjoy your food. The water will soak any food residues, which you can then scrape off with the spatula included. It will make clean-up much easier. Beware of steam that will rise from the Fry-Top - it is hot! When the griddle has cooled down almost completely, spray on a lit-tle Fry-Top cleaner and scrub with the steel wool pad included. Finally, use a moist cloth and your Fry-Top will be like new. If necessary, use a soft scrubbing pad for the small nooks and crannies. Coupe de Feu The Coupe de Feu is made of solid cast iron, and allows one or more pots or pans to be placed di-rectly onto the cooking surface. The plate is heat-ed by a sub-surface gas burner. The plate will generate heat which is not too intense beneath the pan, and will distribute it evenly across the cooking surface. This makes it possible to cook a dish slowly. This is especially useful for dishes like sauces and braised dishes. Light the burner approximately 5 minutes before use, so that the cast iron plate will have plenty of time to heat up. The same amount of time is needed for the plate to cool down. The middle of the Coupe de Feu is hottest, and the edges will be cooler. If you require a more intense heat, you can also choose to remove one or more rings. Without constantly needing to adjust the knob, this allows you to de-termine the amount of heat generated. Caution: It is normal that the Coupe de Feu will show a little surface rust after time. We recom-mend regularly rubbing the Coupe de Feu with a little oil to prevent this. The rings, or any other cast iron parts, should never be cleaned in the dishwasher. The ceramic zones are controlled by knobs with 13 positions. In “O” position, the zone is switched off. The ceramic zone is activated as soon as a position between 1 – 12 is selected. If you select a position, the zone will emanate a red glow and emit heat to both the pan as well as the ceramic glass. Some zones have an extension zone. This can be activated by turning the knob related to the zone in question past 12. By turning the knob past 12 again, the extension zone will be switched off. There is a residual heat indicator lamp for each zone, which indicates that the zone is hot. The lamp will continue to burn as long as the zone is hot, even after it has been switched off. Important instructions: Do not leave the cooking zones switched on if no pot or pan is on them. Avoid temperature chang-es to the glass ceramic cooktop. For example, do not pour cold water on a hot cooktop. Make sure the pan completely covers the cook zone, and that it is in the middle of the zone. Avoid contact between sugar, synthetic fabrics or aluminium foil and the hot glass plate. These materials could cause damage to the vitroceramic surface, or even cause it to crack: switch off the appliance and remove these from the surface im-mediately (warning: risk of burn injuries!) You can clean the ceramic cooktop just like any other glassware, with a soft and moist cloth. There are special cleaning agents for ceramic glass plates. The induction cooker How induction works Under each cooking zone is an induction coil. When the cooking zone is switched on, the coil produces an electromagnetic field that generates an energy field in the ferromagnetic bottom of the pan. The bottom of the pan completes the magnetic field, causing the pan on the zone to become warm. Consider the following before you use an induction cooker: Make sure you have magnetic pans (you can test them with an ordinary magnet). Enamelled pans, stainless steel pans with ferromagnetic bottoms and cast iron pans all work just fine. The induction zone automatically adjusts to the diameter of the pan. If the pan is too small, the cooking zone will not work. If the pan is not suit-able for the cooker, [U] will be shown on the dis-play. Operation: By turning the knob clockwise, you can select a setting between 1 and 9. If you turn the knob past setting 9, you select the booster setting that pro-vides extra power to the induction cooker for a short time. This is handy for browning meat or quickly bringing water to a boil. Childlock: The controls of the induction zones can be blocked. This can be done by simultaneously turning the furthest knob to the left and the fifth knob from the left in an anticlockwise direction, and holding them there for three seconds. When this is done, an 'L' should appear on the display. To release the childlock again, you must once again turn these two knobs in an anticlockwise direction and hold for three seconds.