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MLG96DMAT / MLG96DZW MLG96DMATBE / MLG96DZWBE - Usage instructions

This article explains how to use the MLG96DMAT / MLG96DZW MLG96DMATBE / MLG96DZWBE by Boretti.

Instruction for the use - Installation advice

Descriptions and illustrations in this booklet are simply given as an indicative. The manufacturer reserves the right, considering the characteristics of the models described here, at any time and without notice, to make eventual necessary modifications for their construction or for commercial needs. 1 Cooking hob 2 3 2 4 1 1 Cooking hob

2. Semi-rapid burner (SR) 1,75 kW

3. Rapid burner (R) 3,00 kW

4. Double-ring compact (DCC) 4,00 kW

Notes

  • The electric ignition is incorporated in the knobs.
  • The appliance has a safety valve system fitted, the flow of gas will be stopped if and when the flame should accidentally go out. Caution If the burner is accidentally extinguished, turn the gas off at the control knob and wait at least 1 minute before attempting to relight. Caution Gas hobs produce heat and humidity in the environment in which they are installed. Ensure that the cooking area is well ventilated by opening the natural ventilation grilles or by installing an extractor hood connected to an outlet duct that vents to the outside. Caution If the hob is used for a prolonged time it may be necessary to provide further ventilation by opening a window or by increasing the suction power of the extractor hood (if fitted). 2 Control panel 13 12 11 7 8 1 2 4 3 5 6 10 9 Control panel - controls description

1. Front right burner control knob

2. Rear right burner control knob

3. Rear central burner control knob

4. Front central burner control knob

5. Rear left burner control knob

6. Front left burner control knob

7. Multifunction oven switch knob (left oven)

8. Multifunction oven thermostat knob (left oven)

9. Conventional oven thermostat knob (right oven)

10. Conventional oven switch knob (right oven)

11. Electronic programmer (left main oven only)

Pilot lamp

12. Conventional oven temperature indicator light (right oven)

13. Multifunction oven temperature indicator light (left oven)

Note Your appliance has been fitted with a cooling fan to achieve optimum efficiency of the controls and to ensure lower surface temperatures are maintained. When the oven is operating the cooling fan motor switches ON/OFF depending on temperature. Depending on cooking temperatures and times, the cooling fan may run on even after appliance has been switched off. The duration of this time is dependent on previous cooking temperature and duration. 3 Use of the hob burners Gas burners Gas flow to the burners is adjusted by turning the knobs (illustrated in fig. 3.1) which control the safety valves. Fig. 3.1 Fig. 3.2 Turning the knob, so that the indicator line points to the symbols printed on the panel, achieves the following functions:

  • symbol closed valve
  • symbol maximum aperture or flow
  • symbol minimum aperture or flow
  • The maximum aperture positionpermits rapid boiling of liquids, whereas the minimum aperture position allows slower warming of food or maintaining boiling conditions of liquids.
  • To reduce the gas flow to minimumrotate the knob further anti-clockwise to point the indicator towards the smallflame symbol.
  • Other intermediate operating adjustments can be achieved by positioning the indicator between the maximum and minimum aperture positions, and never between the maximum aperture and closed positions. Note: The knob and symbols may vary. Caution Do not cover the hob with aluminium foils. Caution The cooking hob becomes very hot during operation. Keep children well out of reach. Note When the cooker is not being used, set the gas knobs to their closed positions and also close the cock valve on the gas bottle or the main gas supply line. Lighting the burners To ignite the burner, the following instructions are to be followed:
  • Press in the corresponding knob andturn counter-clockwise (fig. 3.2) to the full flame position marked by the ♦ ♦ symbol (fig. 3.1); hold the knob in until the flame has been lit. In the case of a mains failure light the burner with a match or lighted taper.
  • Wait for a few seconds after the gas burner has been lit before letting go of the knob (valve activation delay).
  • Adjust the gas valve to the desired position. If the burner flame should go out for some reason, the safety valve will automatically stop the gas flow. To re-light the burner, return the knob to the closed (OFF) position, wait for at least 1 minute and then repeat the lighting procedure. If your local gas supply makes it difficult to light the burner with the knob set to maximum, set the knob to minimum and repeat the operation. Choice of the burner On the control panel, near every knob there is a diagram that indicates which burner is controlled by that knob. The suitable burner must be chosen according to the diameter and the capacity used. The burners and pans must be used in accordance with the following instructions: Diameters of pans which may be used on the burners Burners Min Max Auxliliary 12 cm 14 cm Semi-rapid 16 cm 24 cm Rapid 24 cm 26 cm Double-ring compact 26 cm 28 cm Maximum diameter for woks: 36 cm Do not use pans with concave or convex bases. Fig. 3.5 It is important that the diameter of the pot is suitable to the potentiality of the burner so as not to compromise the high output of the burners and therefore energy waste. A small pot on a large burner does not give you a boiling point in a shorter amount of time since the capacity of heat absorption of a liquid mass depends on the volume and the surface of the pot. Caution Make sure the pans are central to the burner for maximum stability and greater efficiency. Make sure the pans are not in contact with the control knobs, otherwise the flame could overheat the knobs and permanently damage them. Correct use of the Double-ring compact burner (fig. 3.6a - 3.6b) The flat-bottomed pans are to be placed directly onto the pan-support. When using a WOK you need to place the supplied stand in the burner to avoid any faulty operation of the Double-ring compact burner (figs. 3.6a - 3.6b). Important The special grille for wok pans (fig. 3.6b) MUST BE PLACED ONLY over the pan-rest for the Double-ring compact burner. WRONG CORRECT Fig. 3.6a Fig. 3.6b 4 Multifunction oven (left) Attention The oven door becomes very hot during operation. Keep children away. General features As its name indicates, this is an oven that presents particular features from an operational point of view. In fact, it is possible to insert 8 different programs to satisfy every cooking need. The 8 positions, thermostatically controlled, are obtained by 4 heating elements which are:
  • Bottom element
  • Top element
  • Grill element
  • Circular element Note Upon first use, it is advisable to operate the oven for 30 minutes in the position and for another 30 minutes at the maximum temperature (thermostat knob on position 250) in the positions and to eliminate possible traces of grease on the Heating elements. Clean the oven and accessories with warm water and washing-up liquid. Warning The door is hot, use the handle. During use the appliance becomes hot. Care should be taken to avoid touching heating elements inside the oven. Operating principles Heating and cooking in the multifunction oven are obtained in the following ways: A) By normal convection The heat is produced by the upper and lower heating elements. B) By forced convection A fan sucks the air contained in the oven muffle, which sends it through the circular heating element and then sends it back through the muffle. Before the hot air is sucked back again by the fan to repeat the described cycle, it envelops the food in the oven, provoking a complete and rapid cooking. It is possible to cook several dishes simultaneously. C) By semi-forced convection The heat produced by the upper and lower heating elements is distributed throughout the oven by the fan. D) By radiation The heat is irradiated by the infra red grill element. E) By radiation and ventilation The irradiated heat from the infra red grill element is distributed throughout the oven by the fan. F) By ventilation The food is defrosted by using the fan only function without heat. FIG 4.1 Thermostat knob (fig. 4.2) To turn on the heating elements of the oven, set the switch knob on the desired program and the thermostat knob onto the desired FIG 4.2 temperature. To set the temperature, it is necessary to make the knob indicator meet the chosen number. The elements will turn ON or OFF automatically according to the energy need which is determined by the thermostat. Function selector knob (fig. 4.1) Rotate the knob clockwise to set the oven for one of the following functions: OVEN LIGHT By turning the knob onto this setting we light the oven cavity. The oven remains alight while any of the functions is on. TRADITIONAL CONVECTION COOKING The upper and lower heating elements are switched on. The heat is diffused by natural convection and the temperature must be regulated between 50°C and 250°C with the thermostat knob. It is necessary to preheat the oven before introducing the foods to be cooked. Recommended for: For dishes that need to be cooked fully. Example: chicken, ribs or pork, foam (merengue) cake. GRILLING The infra-red heating element is switched on. The heat is diffused by radiation. Use with the oven door closed and the thermostat knob to between 50° and 225°C for max 15 minutes, then to position 175°C. Note: It is recommended that you do not grill for longer than 30 minutes at any one time. Attention: The oven door becomes very hot during operation. Keep children away. For correct use see chapter “USE OF THE GRILL” Recommended for: For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal steak, steak, hamburger, etc. DEFROSTING FROZEN FOODS Only the oven fan is on. To be used with the thermostat knob on "" because the other positions have no effect. The defrosting is some simple ventilation without heat. Recommended for: To rapidly defrost frozen foods; 1 kilogram requires about one hour. The defrosting times vary according to the quantity and type of foods to be defrosted. HOT AIR COOKING The circular element and the fan are on. The heat is diffused by forced convection and the temperature must be regulated between 50° and 250 °C with the thermostat knob. It is not necessary to preheat the oven. Recommended for: For foods that must be well done on the outside and tender or rare on the inside, i. e. lasagna, lamb, roast beef, whole fish, etc. VENTILATED GRILL COOKING The infrared grill ray and the fan are on. The heat is mainly diffused by radiation and the fan then distributes it throughout the oven. The temperature must be regulated between 50°C and 225°C maximum for fan 30 minutes, with the thermostat knob. It is necessary to preheat the oven for about 5 minutes. For correct use see chapter “Grilling and “au gratin” on page 241. Attention The oven door becomes very hot during operation. Keep children away. SLOW HEATING AND KEEPING FOOD WARM - ECO FUNCTION (ENERGY SAVING) SLOW HEATING AND KEEPING FOOD WARM The circular element and the fan are on. The heat is diffused by forced convection. The temperature must be regulated between 50°C and 140°C with the thermostat knob. Recommended for: To keep foods hot after cooking. To slowly heat already cooked foods. ECO FUNCTION (ENERGY SAVING) The circular element and the fan are on. The heat is diffused by forced convection. This function reduces the appliance's energy consumption, it is therefore particularly beneficial for the gentle cooking of small quantities of food on a single shelf. It is not necessary to preheat the oven and use with the oven door closed. Cooking times may be longer than standard functions. Do not use this function to preheat the oven. Recommended for: Foods that require gentle cooking. To keep foods hot after cooking. To slowly heat already cooked foods. THAWING AND WARMING UP The upper and lower heating elements and the fan turn on. The heat coming from the top and bottom is diffused by forced convection. The temperature must be regulated between 50°C and the maximum temperature with the thermostat knob. Recommended for: For foods of large volume and quantity which require the same internal and external degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc. Dishes temperature Cakes 180°C Doughnuts 180°C Cheese soufflé 200°C Potatoes soufflé 200°C Roast veal 200°C Spinach crepes 200°C Potatoes in milk 200°C Chicken breasts in tomato 200°C Sole fish filet 200°C Whiting 200°C Cream puffs 200°C Plum pie 200°C Meat balls 200°C Veal meatloaf 200°C Grilled chicken - roast chicken 220°C Baked lasagna 220°C Roast beef 220°C Oven cooked pasta 220°C Lemon cake 220°C Rice creol 225°C Baked oninions 225°C Stuffed potatoes 225°C Grilled veal joint 225°C Marmalade pie 225°C Pound cake 225°C Turkish kebab 250°C Pizza with anchovies 250°C 5 Conventional oven (right oven) Attention The oven door becomes very hot during operation. Keep children away. General features As its name indicates, this is an oven that presents particular features from an operational point of view. The conventional oven is provided with 3 heating elements which are:
  • Top element
  • Bottom element
  • Grill element Note Upon first use, it is advisable to operate the oven at the maximum temperature (thermostat knob on position 250) for 60 minutes in the position and for another 15 minutes in the position to eliminate possible traces of grease on the heating elements. Warning The door is hot, use the handle. During use the appliance becomes hot. Care should be taken to avoid touching heating elements inside the oven. Operating principles Heating and cooking in the CONVENTIONAL oven are obtained in the following ways: A) By normal convection The heat is produced by the upper and lower heating elements. B) By radiation The heat is irradiated by the infra red grill element (grilling with the oven door closed). FIG 5.1 FIG 5.2 Function selector knob (fig. 5.1) Rotate the knob clockwise to set the oven for one of the following functions. Thermostat (fig. 5.2) This only sets the cooking temperature and does not switch the oven on. Rotate clockwise until the required temperature is reached (from 50°C to 250°C). The light above the function selector will illuminate when the oven is switched on and turns off when the oven reaches the correct temperature. The light will cycle on and off during cooking in line with the oven temperature. OVEN LIGHT By setting the knob to this position, only the oven light comes on. It remains on in all the cooking modes. TRADITIONAL CONVECTION COOKING The upper and lower heating elements come on. The heat is dispersed by natural convection and the temperature must be set to between 50°C and 250°C via the thermostat knob. The oven must be preheated before cooking. In the position the rotisserie motor come on for cooking with the rotisserie. Recommended use: Dish warming using the special rack. TRADITIONAL GRILLING The infrared grill element at the top of the oven comes on. The heat is dispersed by radiation. Use with the oven door closed and the thermostat knob to position 225°C for 15 minutes then to 175°C. In the position the rotisserie motor come on for cooking with the rotisserie. For cooking hints, see the chapter "Use of the grill" on page 241. Recommended use: Intense grilling, browning, cooking au gratin and toasting etc. Note It is recommended that you do not grill for longer than 30 minutes at a time. Use of the grill Leave to warm up for approximately 5 minutes with the door closed. Place the food inside positioning the rack as near as possible to the grill. Insert the drip pan under the rack to collect the cooking juices. Caution The oven door becomes very hot during operation. Keep children well out of reach. Oven cooking Before introducing the food, preheat the oven to the desired temperature. For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the food, when the oven has reached the desired temperature. Check the cooking time and turn off the oven 5 minutes before the theoretical time to recuperate the stored heat. Cooking examples Temperatures and times are approximate as they vary depending on the quality and amount of food. Remember to use ovenproof dishes and to adjust the oven temperature during cooking if necessary. Rotisserie (fig. 5.3) The oven is equipped with a rotisserie. This device is made up of:
  • an electrical motor mounted on the rear part of the oven
  • a stainless steel rod, equipped with a detachable athermic grip and 2 recordable forks
  • a rod support to be inserted into the central rack holders of the oven Use of the rotisserie (fig. 5.3) Insert the dripping pan into the lowest rack holders of the oven and insert the rod support into the intermediate rack holders. Put the meat to be cooked onto the rod, being careful to secure it in the center with the special forks. Insert the rod into the motor opening and rest it onto the support of the spit collar; then remove the grip by turning it to the left. The rotation direction of the rotisserie can be either clockwise or counter-clockwise. Grilling with the oven door closed. Fig. 5.3 SPECIAL DISH RACK This oven is equipped with a special dish rack for use with the function "". In this setting you can use your conventional oven to warm the plates (at about 60°C) before serving dinner. USE OF SPECIAL DISH RACK This special shelf can be used as dish rack or turning over, as normal shelf for oven cooking.It must be inserted between the guides of the lateral racks. USING THE SPECIAL SHELF AS A DISH RACK Slide in the shelf on the guides, on the lower level of the lateral raks. The prongs where the plates are to be inserted, must be turned upwards. The shelf must be fitted so that the safety catch, which stops it sliding out, faces the bottom of the oven (see detail of figure 5.4). The plates must be positioned as indicated in figure 5.4. To facilitate this operation, pull the special rack up to the safety lock. KEEP ATTENTION: Plates are hot after warming. It is advisable to handle the plates using oven gloves. USING THE SPECIAL RACK FOR NORMAL COOKING Slide in the shelf on the guides: the safety catch must be turned toward the oven base (see detail of figure 5.5). The flat surface can be used to put cooking pans or food directly on the rack - the dripping pan should be placed under the rack to catch the cooking juices and fats. Fig. 5.4 Fig. 5.5 6 Electronic programmer The electronic programmer is a device which groups together the following functions:
  • 24 hours clock with illuminated display
  • Timer (up to 23 hours and 59 minutes)
  • Program for automatic oven cooking
  • Program for semi-automatic oven cooking Description of the buttons: ة Timer Cooking time End of cooking time Manual position and cancellation of the inserted cooking program To increase the numbers on the digital display To decrease the numbers on the digital display Description of the illuminated symbols: AUTO Flashing - Programmer in automatic position but not programmed AUTO Illuminated - Programmer in automatic position with program inserted Δ Automatic cooking taking place Timer in operation AUTO - flashing - Program error. (The time of day lies between the calculated cooking start and end time) Note Select a function by the respective button and, in 5 seconds, set the required time with the / buttons (“one-hand” operation). After a power cut the display resets to zero and cancels the set programs. Fig. 6.1 Fig. 6.2 Electronic clock (fig. 5.2) The programmer is equipped with an electronic clock with illuminated numbers which indicates hours and minutes. Upon immediate connection of the oven or after a power cut, three zeros will flash on the programmer display. To set the correct time of day it is necessary to push the button and then the A or V button until you have set the correct time (fig. 5.2). In another way push simultaneously the two buttons and at the same time push the A or button. Note If the clock is reset it deletes any previously set programs. Normal cooking without the use of the programmer To manually use the oven, without the assistance of the programmer, it is necessary to cancel the flashing AUTO by pushing the button (AUTO will be switched off and the symbol will illuminate - fig. 5.3). Attention If the AUTO is illuminated (which means a cooking program has already been inserted), by pushing the button M you cancel the program and return to manual operation. If the oven is switched on, you must switch off manually. Electronic timer The timer program consists only of a buzzer which may be set for a maximum period of 23 hours and 59 minutes. If the AUTO symbol is flashing push the button. To set the time, push the button and the A or V until you obtain the desired time in the display (fig. 5.4). Having finished the setting, the clock hour will appear on the panel and the symbol will be illuminated. The countdown will start immediately and may be seen at any moment on the panel by simply pressing the button Ä. At the end of the time, the symbol will disappear and the buzzer will sound and continue for approximatley 7 minutes or until a button is pressed (not the A/V buttons). After a short time the display will revert back to the time of day. Setting the frequency of the audible signal The buzzer has 3 different tones and can be changed by pressing the button, but only when the time of day is displayed. Fig. 6.3 Fig. 6.4 Automatic oven cooking To cook food automatically in the oven, it is necessary to:

1. Set the length of the cooking period.

2. Set the end of the cooking time.

3. Set the temperature and the oven cooking program. These operations are done in the following way:

1. Set the length of the cooking period by pushing the button and the A button to increase, or to decrease if you have passed the desired time (fig. 5.5). The AUTO and the symbol will illuminate.

2. Set the end of the cooking time by pressing the button (the cooking time already added to the clock time will appear), and the A button (fig. 5.6); if you pass the desired time you may get back by pushing the button. After this setting, the symbol will disappear. If after this setting, the AUTO flashes on the display and a buzzer sounds, it means there was an error in the programming, that is that the cooking cycle has been superimposed on the clock. In this case, modify the end of cooking time or the cooking period itself by following the above mentioned instructions again.

3. Set the temperature and the cooking program by using the switch and thermostat knobs of the oven (see specific chapters). Now the oven is programmed and everything will work automatically, that is: the oven will turn on at the right moment to end the cooking at the established hour. During cooking, the symbol remains illuminated. By pushing the button you can see the time that remains until the end of cooking. Fig. 6.5 Fig. 6.6 Semi-automatic cooking This is used to automatically switch off the oven after the desired cooking time has elapsed. There are two ways to set your oven:

1. Set the length of the cooking time by pushing the button and the A button to advance, or V to go backwards if you have passed the desired time (fig. 5.7). or

2. Set the end of the cooking time by pushing the button and the A button to advance, or to go backwards if you have passed the desired time (fig. 5.8). AUTO and the symbol will be on. Then set the temperature and the cooking programme using the oven switch and thermostat knobs (see specific chapters). The oven is switched on and it will be switched off automatically at the end of the desired time. During cooking, the symbol remains on and by pressing the button you can see the time that remains till the end of the cooking. The cooking program may be cancelled at any time by pushing . At the end of the cooking time the oven will turn off automatically, the symbol will turn off, AUTO will flash and a buzzer will be sound, which can be turned off by pushing any of the buttons except the A/V buttons. Turn the switch and thermostat knobs to zero and put the programmer onto “manual" by pressing them button. 7 Cleaning and maintenance General advice Important Before you start cleaning, you must ensure that the appliance is disconnected from the electrical power supply.

  • When the appliance is not being used, it is advisable to keep the gas tap closed.
  • The periodical lubrication of the gas taps must be done only by specialized personnel.
  • If a tap becomes stiff, do not force; contact your local After Sales Service Centre.
  • It is advisable to clean when the appliance is cold and especially when cleaning the enamelled parts.
  • Avoid leaving alkaline or acidic substances (lemon juice, vinegar, etc.) on the surfaces.
  • Avoid using cleaning products with a chlorine or acidic base. Important The use of suitable protective clothing/gloves is recommended when handling or cleaning of this appliance. Warning When correctly installed, your product meets all safety requirements laid down for this type of product category. However special care should be taken around the rear or the underneath of the appliance as these areas are not designed or intended to be touched and may contain sharp or rough edges, that may cause injury. Enamelled parts All the enamelled parts must be cleaned with a sponge and soapy water or other non-abrasive products. Dry preferably with a microfibre or soft cloth. Acidic substances like lemon juice, tomato sauce, vinegar etc. can damage the enamel if left too long. Stainless steel, aluminium parts, painted and silk-screen printed surfaces Clean using an appropriate product. Always dry thoroughly. Important These parts must be cleaned very carefully to avoid scratching and abrasion. You are advised to use a soft cloth and neutral soap. Caution Do not use abrasive substances or non-neutral detergents as these will irreparably damage the surface. Important The manufacturer declines all liability for possible damage caused by the use of unsuitable products to clean the appliance. Attention! The appliance gets very hot, mainly around the cooking areas. It is very important that children are not left alone in the kitchen when you are cooking. Do not use a steam cleaner because the moisture can get into the appliance thus make it unsafe. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass or the glass lid (models with glass lid only) since they can scratch the surface, which may result in shattering of the glass. Gas taps If the gas taps don't work well please contact the service department. Inside of oven The oven should always be cleaned after use when it has cooled down. The cavity should be cleaned using a mild detergent solution and warm water. Suitable proprietary chemical cleaners may be used after first consulting with the manufacturers recommendations and testing a small sample of the oven cavity. Abrasive cleaning agents or scouring pads/cloths should not be used on the cavity surface. Note The manufacturers of this appliance will accept no responsibility for damage caused by chemical or abrasive cleaning. Let the oven cool down and pay special attention no to touch the hot heating elements inside the oven cavity. Burners and pan supports These parts must be cleaned using a sponge and soapy water or other suitable non-abrasive products. Dry with a soft cloth. Warning! Not dishwasher safe. If left on the surface for a length of time, acidic substances such as lemon juice, tomato sauces and passata, vinegar and other similar products will damage the surface and dull its shine. After cleaning, the burners and their flame spreaders must be well dried and correctly replaced. It is very important to check that the burner flame spreader and the cap have been correctly positioned. Failure to do so can cause serious problems. Check that the electrode “S” (figs. 7.1, 7.3) next to each burner is always clean to ensure trouble-free sparking. Check that the probe “T” (figs. 7.1, 7.3) next to each burner is always clean to ensure correct operation of the safety valves. Note Continuous use may cause a change in the glaze around the burners and grids, corresponding to the areas exposed to the heat. This is a natural phenomenon and does not prevent the parts from working properly. Note Both the probe and ignition plug must be very carefully cleaned. To avoid damage to the electric ignition do not use it when the burners are not in place. Correct replacement of the auxiliary and semi-rapid and rapid burners It is very important to check that the burner flame distributor “F” and the cap "C" has been correctly positioned (see figs. 7.1 - 7.2) - failure to do so can cause serious problems. Correct position of the double-ring compact burner The burner must be correctly positioned (see fig. 7.5); the burner rib must enter in their logement as shown by the arrow (see fig. 7.3). Then position the cap “A” and the ring "B" (figs. 7.4 - 7.5). The burner correctly positioned must not rotate (fig. 7.4). Fig. 7.1

-T σ Fig. 7.3 Fig. 7.4 Fig. 7.2 Fig. 7.5 OVEN FITTING OUT

  • Hang up the wire racks “G” on the oven walls (fig. 7.11) . In the left oven only interpose the catalytic panels "A" (fig. 7.12).
  • Slide into the guides, the shelf and the tray (fig. 7.2).
  • The rack must be fitted so that the safety notch, which stops it sliding out, faces the inside of the oven; the guard rail shall be at the back. dismantle, operate in reverse order. ADVICE FOR USE AND MAINTENANCE OF SELF CLEANING PANELS Left oven only The self cleaning panels are covered with a special microporous enamel which, absorbs and removes oil and fat splashes during normal baking over 200°C. If, after cooking very fatty foods, the panels remain dirty, operate the oven empty on max temperature for about 30 minutes. These panels do not require to be cleaned, however it is advised to periodically remove them from the oven (at least the side panels) and to wash them with tepid soapy water and then wipe off with a soft cloth. DO NOT CLEAN OR WASH THEM WITH ABRASIVE PRODUCTS OR WITH PRODUCTS CONTAINING ACIDS OR ALKALIS. The side panels are reversible and when the microporous enamel degrades, they can be turned to the other side. LEFT OVEN ONLY 10 0 Telescopic sliding shelf supports (fig. 7.4) The telescopic sliding shelf support makes it safer and easier to insert and remove the oven shelf. It stops when it is pulled out to the maximum position. Important When installing the sliding shelf support, make sure that:
  • You fit the RH and LH sliding guides on the wire support (fig. 7.4).
  • You press the RH and LH sliding guides against the fixing wires (fig. 7.5). You will hear a click as the safety locks clip over the wire.
  • You fit the oven shelf above the sliding shelf support (figs. 7.6, 7.3).
  • You slide, on the guides inside the oven cavity, the sliding shelf support with the oven shelf fitted above:
  • the oven shelf shall run out towards the oven door;
  • do not use the top shelf position;
  • the short bend on the wire support shall face the inside of the oven;
  • the oven shelf must be fitted so that the guard rail faces the inside of the oven. To remove the RH and LH sliding guides from the wire support:
  • Find the safety locks. These are the tabs that clip over the fixing wire (arrow 1 in fig. 7.8).
  • Pull the safety locks away from the fixing wire to release the sliding guide (arrow 2 in fig. 7.8). Cleaning the sliding shelf supports:
  • Wipe the supports with a damp cloth and a mild detergent only.
  • Do not wash them in the dishwasher, immerse them in soapy water, or use oven cleaner on them. Fig. 7.3 LH sliding guide Short bend Fixing wires Long bend Wire support Guard rail Fig. 7.6 Fig. 7.7 RH sliding guide Fig. 7.4 Fig. 7.5 Fig. 7.8 2 Replacing the oven lamp Warning Ensure the appliance is switched off and disconnected from the electrical power supply before replacing the lamp to avoid the possibility of electric shock.

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