Bellini BDOM613DG User manual

OPERATION INSTRUCTIONS
Built-in Electric Oven
Model No. BDOM613DG
V4 DEC
2021
GSM Retail Australia Pty Ltd ABN: 53 007 582 475
For Warranty and technical queries: 1300 373 199 Aust OR 0800 764 912 NZ
www.belliniappliances.com.au Model: BDOM613DG Fineline: 0295808
Built-in Electric Oven

Thank you.
Thank you for choosing Bellini Appliances.
Bellini appliances carry a 3 year In Home warranty, be sure to
retain your installation and user manual and receipt.
For all warranty and technical queries please phone:
Australia 1300 373 199
GSM Retail Australia Pty Ltd ABN: 53 007 582 475
For Warranty and technical queries: 1300 373 199 Aust OR 0800 764 912 NZ
www.belliniappliances.com.au Model: BDOM613DG Fineline: 0295808 Built-
in Electric Oven
New Zealand 0800 764 912

Contents
GSM Retail Australia Pty Ltd ABN: 53 007 582 475
For Warranty and technical queries: 1300 373 199 Aust OR 0800 764 912 NZ
www.belliniappliances.com.au Model: BDOM613DG Fineline: 0295808 Built-in
Electric Oven
Safety instructions ............................................... 2 - 4
Installation ............................................................ 5 - 6
Start using your appliance ....................................
Cleaning .............................................................. 22 - 24
Warranty ...............................................................
8 - 21
Connection of the Oven ................................. ........ 7
25 - 26

Safety Instructions
This manual explains the proper installation and use of your appliance, please read it
carefully before using even if you are familiar with the product. The manual should be kept in
a safe place for future reference. In case of failure, only the authorised Technical Service may
repair this oven. Otherwise the guarantee will be null and void.
All Bellini Appliances are for domestic use only.
Never to do:
When using electrical appliances, in order to
reduce the risk of fire, electric shock and/or injury,
these basic safety precautions should always be
followed:
For Your Safety
Read all instructions carefully, even if you are quite
familiar with the appliance.
•Make sure that you have removed all
packaging and wrapping. Some of the items inside this
appliance may have additional wrapping.
•CAUTION: Accessible parts may become hot when
used with cooking appliances.
•This appliance can be used by children aged from 8
years and above and persons with reduced physical
sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or
instruction concerning the use of the appliance in a safe
way and understand the hazards involved. Children shall
not play with the appliance. cleaning and user
maintenance shall not be made by children without
supervision.
•Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
•Never try to extinguish a fire with water but switch off
the appliance and then cover the flam with a lid or
damp cloth.
•Do not store items on the cooking surfaces.
•Servicing should becarried out only by authorised
personnel.
•The appliance must never be disconnected from the
mains supply during use, as this will seriously affect the
safety and performance, particularly in relation to surface
temperatures becoming hot and gas operated parts not
working efficiently. The cooling fan is designed to run on
after the control knob has been switched off.
•Do not spray aerosols in the vicinity of this
appliance while it is in operation.
•Do not store or use flammable liquids or items
in the vicinity of this appliance.
•Do not modify this appliance.
•CAUTION: The use of a gas cooking appliance
results in the production of heat, moisture, and
products of combustion in the room in which it is
installed. Ensure that the kitchen is well ventilated
especially when the appliance is in use: prolonged
intensive use of the appliance may call for additional
ventilation, for example opening of a window, or
more effective ventilation, for example increasing the
level of mechanical ventilation where present.
•Excess spillage must be removed before
cleaning.
•During pyrolytic cleaning, accessible parts may
become hotter than normal. Young children should
be kept away.
•WARNING: Do not operate the appliance without
the glass door correctly closed.
•WARNING: Never put items directly on the base
of the oven or cover the oven base with foil, as this
can cause the base element to overheat.
•WARNING: Do not modify the outer panels of
this appliance in any way.
•WARNING: This appliance must be earthed.
2

GSM Retail Australia Pty Ltd ABN: 53 007 582 475
For Warranty and technical queries: 1300 373 199 Aust
www.belliniappliances.com.au Model: BPI1200 Fineline Aus Portable Induction Cooker
GSM Retail Australia Pty Ltd ABN: 53 007 582 475
For Warranty and technical queries: 1300 373 199 Aust
www.belliniappliances.com.au Model: BPI1200 Fineline Aus Portable Induction Cooker
•WARNING: Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the oven door glass
since they can scratch the surface, which may well
result in shattering of the glass.
•CAUTION: If the supply cord is damaged, it must
be replaced by the manufacturer, its service agent or
similarly qualified persons in order to avoid a hazard.
•WARNING: The steam cleaner is not to be used.
•WARNING: The appliance must not be installed
behind a decorative door in order to avoid
overheating.
•WARNING: Always allow the product to cool down
before you change a bulb. There is a risk of electric
shock, so always make sure you have turned off and
unplugged your appliance before starting.
•WARNING: The top element gets extremely hot
when in use, so take extra care to avoid touching it.
•WARNING: Always allow the product to cool down
before you change a bulb. There is a risk of electric
shock, so always make sure you have turned off and
unplugged your appliance before starting.
Safety Instructions
•Dispose of packaging properly keeping plastic
bags away from babies and young children.
Compulsory Warning
If the supply cord is damaged, the cord must be
replaced by the manufacturer, its service agent or
similarly qualified persons in order to avoid a hazard.
This product has not been designed for any uses other
than those specified in this booklet.
Save These Instructions
The manufacturer reserves the right to introduce
changes which do not affect the operation of the
appliance.
DISPOSAL: Do not dispose this
product as unsorted municipal
waste. Collection of such waste
separately for special treatment
is necessary.
Do Not
•Never place items on the door while
it is open.
•Never wrap foil around the oven
shelves or allow foil to block the air flue.
•Never drape tea towels near the oven while it
is on; this will cause a fire hazard.
•Never pull heavy items, such as
turkeys or large joints of meat, out from the
oven on the shelf, as they may
overbalance and fall.
OVEN / GRILL Do
•Always take care when removing food from the
oven as the area around the cavity may be hot.
•Always use oven gloves when
handling any utensils that have been in the oven
as they will be hot.
•Always make sure that the oven
shelves are resting in the correct position between
two runners. Do not place the oven shelves on top
of the highest
runner, as this is not
stable and can lead to spillage or
injury.
•Always use the Minute Minder (if
fi ted) if you are leaving the oven unattended - this
reduces the risk of food burning.
3

Caution: Accessible parts may be hot
when the grill is used - young children
should be kept away.
If cleaning the grill pan when it is hot, use
oven gloves to move it.
Food for grilling should be positioned
centrally on the trivet.
Using the TOP Oven grill
Important: The grill door must be fully open
when the grill is used.
open the grill door. Turn the control knob to
the required setting. For best cooking results,
we recommend that you preheat the single
grill for 5 minutes.
push the grill pan towards the back of the
shelf, to position it under the grill.
Turn the temperature knob to the MAX
position or by selecting a higher or lower
shelf position. For toasting, and for grilling
foods such as bacon, sausages or steaks,
use a higher shelf position. For thicker foods
such as chops or chicken joint pieces, use a
middle to low shelf position.
To switch off, turn the control knob to the off
position.
Using aluminium foil
Using aluminium foil to cover the grill pan, or
putting items wrapped in foil under the grill
creates a fire hazard.
The cooling fan
When the grill is switched on, the cooling
fan comes on to keep the fascia and control
knobs cool during grilling.
during use the fan may cycle on and off, this
is normal.
Grill
4

1.Depending on the specific cabinet construction the oven is to be fitted into, it may be
required to raise the oven within the cabinet cavity to provide ade-quate clearance when oven
door is in the fully open position.
This is particularly relevant when a draw with draw front or panel is fitted directly below the
bottom oven door.
Should the oven door when fully opened interfere with the top of the cabinet draw front/panel,
then there are two options:
1. Lower the draw front fit to draw itself (Where this is physically possible to do so).
2. Raise the actual oven within the cabinet cavity from the cavity floor/shelf by 4.0 mm
600
563
Min570
Min550
50
Min
Air vents
The minimum area of the
bottom vent is 250cm²
Min895
*
320Min
20MM
20MM
5MM
115Min
INSTALLATION
5
Technical Specifications
Product
Dimensions
(h x w x d) m m Net Weight Capacity
Electrical
Connection
Max. Power
Rating
885 x 594 x 563 Approx. 51.2 KG 35 L (Upper)
230-240V ~/50Hz-60Hz
4.5kW
Useable
70 L (Lower)

600
563
Min570
Min550
50
Min
Air vents
The minimum area of the
bottom vent is 250cm²
Min895
*
320Min
115Min
2.The above illustration shows where there is a distinct step be-tween base of the cabinet cavity
floor the oven sits on and the top of the draw front below it, this may be due to both cabinets having
their own top or floor panels where a full overlay draw/panel fit is possible.
In that instance the oven door fully open position will not interfere with draw front below and oven
can be fitted directly on floor panel of the above cabinet cavity floor.
3.The above illustration shows where there is a distinct step be-tween base of the cabinet cavity
floor the oven sits on and the top of the draw front below it, this may be due to both cabinets having
their own top or floor panels where a full overlay draw/panel fit is possible.
In that instance the oven door fully open position will not interfere with draw front below and oven
can be fitted directly on floor panel of the above cabinet cavity floor.
6

This appliance is marked according to the European directive 2012/19/EU on Waste
Electrical and Electronic Equipment (WEEE).
By ensuring this product is disposed correctly, you will help prevent potential negative
consequences for the environment and human health, which could otherwise be caused
by inappropriate waste handling of this product. The symbol on the product indicates that this
product may not be treated as household waste. Instead it shall be handed over to the
applicable collection point for the recycling of electrical and electronic equipment. Disposal
must be carried out in accordance with local environmental regulations for waste disposal.
For more detailed information about treatment, recovery and recycling of this product, please
contact your local city office, your household waste disposal service or the shop where you
purchased the product.
CONNECTION OF THE OVEN
7

USING THE TOP OVEN - ELECTRIC
When you are cooking keep children away from
the vicinity of the oven.
Caution: The top element gets extremely hot when
in use, so take extra care to avoid touching it. The
top oven is a conventional oven.
Note: The top oven is not controlled by
the programmer.
To turn on the top oven
Turn the temperature control knob until the required
temperature is selected.
The red thermostat indicator will come on until the
selected temperature is reached, and then go off; it
will turn on and off periodically as the thermostat
operates to maintain the selected temperature.
To switch off, return the top oven control knob to the
off position.
Important: Never put items directly on the base of
the oven, or cover the oven base with foil, as this
may cause the ele-ment to overheat. Always
position items on the shelf.
The cooling fan
When the top oven is switched on, you will hear the
cooling fan come on - this keeps the fascia and
control knobs of the appliance cool during cooking.
Preheating
The oven must be preheated when cook-ing frozen
or chilled foods, and we recommend preheating for
yeast mixtures, batters, soufflés, and whisked
sponges.
preheat the oven until the indicator light switches
off for the first time, this will take up to 15 minutes
depending on the temperature selected.
If you are not preheating the oven, the cooking
times in the following guide may need to be
extended, as they are based on a preheated oven.
Shelf positions
There are 3 shelf positions which are counted
from the bottom of the oven up-wards, so shelf
position 1 is the lowest.
When cooking frozen or chilled food, use the
highest possible shelf position, while allowing
some clearance between the food and the top
element.
The oven shelf must be positioned with the up-
stand at the rear of the oven and facing up.
position baking trays and roast-ing tins on the
middle of the shelves, and leave one clear shelf
position between shelves, to allow for circulation
of heat.
When using the top oven
When opening the oven door, care should be
taken to avoid any possible contact with potential
hot air, since this may cause discomfort to people
with sensitive skin. We recommend that you hold
the underneath of the oven door handle.
8

USING THE TOP OVEN - ELECTRIC
TOP OVEN BAKING GUIDE
Cooking times
These times are based on cooking in a preheated
oven.
These cooking times are approximate, because
the size and type of cooking dish will influence
time according to personal preferences.
Shelf positions
As a general guide, when cooking frozen or
chilled food, use the highest pos-sible shelf
position, while allowing some clearance between
the food and the top element. Follow the
instructions given on packaging.
Item Temperature
(°C)
Shelf
Position
Approximate cooking time
Small cakes Victoria
sandwich (2 x 180mm /
7”) Swiss roll
Semi rich fruit cake
(180mm x 7”) Scones
Meringues
160 - 170
160
200
140
215
90 - 100
1
1
1
1
1
20 - 25 mins
20 - 25 mins
8 - 12 mins
2¼ - 2¾ hours
10 - 15 mins
2 - 3 hours
Shortcrust pastry Puff /
flak pastry choux
pasrty
200 - 210
200 - 210
200 - 210
1
1
1
depends on size & type of cook-ing
dish & also the filling
Biscuits Sponge
pudding Milk
pudding
160 - 200
150
140
2
1
1
10 - 20 mins
30 - 45 mins
2 - 2½ hours
Cooking temperatures
The temperature settings and time given in the
Baking Guides are based on dishes made with
block margarine. If soft tub margarine is used, it
may be necessary to reduce the temperature
setting. If a recipe gives a different temperature
set-ting to that shown in the guide, the recipe
instruction should be followed.
Because the top oven is more compact, it may be
necessary to reduce cooking temperatures in
recipes by up to 20°c.
Use the baking guide as a reference for
determining which temperatures to use.
2
9

Accessible parts may be hot when the oven
is used. Young children should be kept
away.
To switch on the oven
Turn the oven control knob(s) to the required
setting.
The red thermostat indicator will come on until
the selected temperature is reached and then
go off; it will turn on and off periodically as the
thermostat operates to maintain the selected
temperature.
When using the oven
As part of the cooking process, hot air is
expelled through a vent in the oven. When
opening the oven door, care should be taken to
avoid any possible contact
with potential hot air, since this may cause
discomfort to people with sensitive skin. We
recommend that you hold the underneath of the
oven door handle.
PREHEATING
Fanned oven
When cooking sensitive items such as souffle
and Yorkshire puddings, or when cooking
bread, we recommend that the oven is
preheated until the neon switches off for the
first time. For any other types of cooking, a
preheat may not be re-quired.
Conventional oven
Preheating is always required.
Manual Operation (fanned only)
The cooling fan
The cooling fan may operate when the main oven
is on and may continue to op-erate for a period
after the oven has been switched off.
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
position baking trays and roasting tins on the
middle of the shelves.
Baking tray and roasting tins
For best cooked results and even brown-ing, the
recommended size baking trays and roasting tins
that should be used are as follows;
Baking tray 473mm x 370mm
We recommend that you use good quality
cookware. poor quality trays and tins may warp
when heated, leading to uneven baking results.
USING THE MAIN OVEN - ELECTRIC
10

USING THE MAIN OVEN - ELECTRIC
Aluminium foil
Use foil only to cover food or cooking dishes,
using foil to cover the shelves or oven base creates a
fire hazard.
Cooking with a fanned oven
As this is a high efficiency oven, you may notice the
emission of steam from the oven when the door is
opened. Please take care when opening the door.
There are no zones of heat in a fan oven as the
convection fan at the back of the oven ensures an even
temperature throughout the oven.
This makes it ideal for batch baking - eg; when planning
a party as all the items will be cooked within the same
length of time.
Foods are cooked at a lower temperature than a
conventional oven, so conven-tional recipe temperature
may have to be reduced. please refer to the conversion
chart.
preheating is generally not necessary as a fan oven
warms up quickly.
When batch baking foods that will rise during cooking -
eg; bread - always ensure that enough space has been
left between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it may be
necessary to increase the cooking time slightly.
Because the 2 oven shelves are wider than in many
ovens, it is possible to cook 2 items per shelf - eg; 2
victoria sand-wiches or 2 casseroles.
Although you need to keep in mind the points ‘To help
the air circulate freely’ with careful choice of dishes and
tins, it is possible to cook a complete meal, and
perhaps something else for the freezer, in the oven at
the same time.
When roasting meats, you will notice that fat splashing
is reduced, which is due in part to the lower oven
temperatures, and will help keep cleaning of the oven
to a minimum.
Because a fan oven has an even tem-perature
throughout the oven, there is no need to follow the shelf
positions given in the baking guide.
11

USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes onto
different shelves part way through cooking, as
with a conventional oven.
To help the air circulate freely
position the shelves evenly within the oven and
maintain a clearance from the oven roof and
base.
If more than one cooking dish or bak-ing tray is to
be used on a shelf, leave a gap of at least 25mm
between the items themselves and the oven
interior.
Defrosting and cooling in the main
oven
To defrost frozen foods, turn the main oven
control to the defrost position, place the food in
the centre of the oven and close the door.
To cool foods after cooking prior to refrig-erating
or freezing, turn the main oven control to the
defrost position and open the door.
Defrosting times
Small or thin pieces of frozen fish or meat - eg;
fish filets, prawns & mince will take approximately
1 - 2 hours.
placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take
approximately 5 hours, remove the giblets as
soon as possible.
Be safe
do not defrost stuffed poultry using this
method.
do not defrost larger joints of meat and poultry
over 2kg/4lb using this method.
Never place uncooked food for defrosting next to
cooked food which is to be cooled, as this can
lead to cross contamination.
Defrosting meat, poultry, and fish can be
accelerated using this method but make sure they
are completely thawed before cooking thoroughly.
place meat and poul-try on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE
Cooking times & temperatures
The temperature settings and times given in the
baking guide are based on dishes made with
block margarine. If soft tub margarine is used it
may be necessary to reduce the temperature
setting.
Allow enough space between shelves for food that
will rise during cooking.
do not place items on the oven base as this will
prevent air circulating freely.
12

USING THE MAIN OVEN - ELECTRIC
Note: This is a highly efficient oven, therefore
some adjustments will have to be made to
conventional cooking temperatures. The table
below shows conventional cooking
temperatures, A: efficient temperatures and gas
marks. For optimum results,
conventional temperatures need to be converted
to A: efficient temperatures.
For example, an item which would nor-mally
cook at a conventional temperature of 180 °c,
will now cook at the A: efficient temperature of
160°C.
Conventional temperature (°C) A: Efficient Oven (°C)
100
110
130
140
150
160
180-190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
Food Type Temperature
settings (°C)
Time
Approx.
Shelf
Position
Cakes:
Small cakes, Victoria
sandwich, Semi-rich fruit
cake, Christmas cake
Conv
170
180
150
150
Fanned
160
160
125
125
15 - 25
20 - 30
2.5Hr S - 3Hr S
2.5Hr S - 3Hr S
3
3
2
2
Puddings:
Bread and butter pudding,
Fruit crumble 170
200
150
175
45 - 1hr
40 - 1hr
3
3
Miscellaneous Yorkshire
pudding: large, small,
Shortcrust pastry.220
220
200
200
200
180
40 - 48
15 - 20
4 - 5
4 - 5
4 - 5
13

USING THE MAIN OVEN - ELECTRIC
Traditional fruit cakes
It should be remembered that ovens can vary
over time, therefore cooking times can vary,
making it difficult to be precise when baking fruit
cakes.
It is necessary therefore, to test the cake before
removal from the oven. Use a fine skewer
inserted into the centre of the cake. If the skewer
comes out clean, then the cake is cooked.
•Follow the temperatures suggested in the
recipe and then adjust accord-ingly to the
conversion table.
•do not attempt to make christmas cakes
larger than the oven can cope with, you
should allow at least 25mm (1”) space
between the oven walls and the tin.
•Always follow the temperatures rec-
ommended in the recipe.
•To protect a very rich fruit cake dur-ing
cooking, tie 2 layers of brown paper around
the tin.
•We recommend that the cake tin is not stood
on layers of brown paper, as this can hinder
effective circulation of air.
•do not use soft tub margarine for rich fruit
cakes, unless specified in the recipe.
•Always use the correct size and shape of tin
for the recipe quantities.
Roast turkey
Roasting turkey involves cooking two different
types of meat - the delicate light breast meat,
which must not be allowed to dry out, and the
darker leg meat, which takes longer to cook.
The turkey must be roasted long enough for the
legs to cook, so frequent bast-ing is necessary.
The breast meat can be covered once browned.
•Always make sure that the turkey is
completely thawed and that the gib-lets are
removed before cooking.
•Turkey should be roasted at 160°c -180°C
(fanned) or 180°C - 200°C
(conventional) for 20 minutes per 450g (1 lb),
plus 20 minutes, unless packaging advises
otherwise.
•The turkey can be open roasted, breast side
down, for half of the cook time, and then
turned over for the remainder of the cooking
time.
•If the turkey is stuffed, add 5 minutes per
450g (1 lb) to the cooking time.
•If roasting turkey covered with foil, add 5
minutes per 450g (1 lb) to the cooking time.
To test if the turkey is cooked, push a skewer
into the thickest part of the thigh. If the juice
runs clear, the turkey is cooked. If the juices
are still pink, the turkey will need longer
cooking.
14

USING THE MAIN OVEN - ELECTRIC
Roasting guide
The times given in the roasting guide are only
approximate, because the size will influence
cooking times.
Frozen meat should be thoroughly thawed
before cooking. For large joints it is advis-able to
thaw over night.
Frozen poultry should be thoroughly thawed
before cooking. The time required depends on the
size of the bird - eg; a large turkey may take up to
48 hours to thaw.
Use of a trivet with a roasting tin will reduce fat
splashing and will help to keep the oven interior
clean. Alternatively, to help reduce fat splashing,
potatoes or other vegetables can be roasted
around the meat/poultry.
Notes:
•When cooking stuffed meat or poultry
calculate the cooking time from the total
weight of the meat plus the stuffing
•For joints cooked in foil or covered roasters,
and for lidded casseroles, add 5 minutes per
450g (1lb) to the calculated cooking time.
•Smaller joints weighing less than 1.25kg
(2½lb) may require 5 minutes per 450g
(1lb) extra cooking time.
•position the oven shelf so that the meat or
poultry is in the centre of the oven.
•It is recommended that the appliance is
cleaned after open roasting.
Cook in main oven at: 160°C - 180°
C (fanned) 180°C - 200°C
(conventional)
Approximate Cooking Time
(preheated oven)
Beef
Medium
Well done
20 minutes per 450g (1lb), plus 20 minutes 25 minutes
per 450g (1lb), plus 25 minutes 30 minutes per 450g
(1lb), plus 30 minutes
Lamb Medium
Well done
25 minutes per 450g (1lb), plus 25 minutes 30 minutes
per 450g (1lb), plus 30 minutes
Pork 35 minutes per 450g (1lb), plus 35 minutes
Poultry 20 minutes per 450g (1lb), plus 20 minutes
rare
15

USING THE OVEN/GRILL - MULTI-FUNCTION
Oven & Grill Functions
The chart below details all of the functions which are available. Your oven may not have all of the functions
shown here.
Symbol Function /
Feature
Recommended Uses
Grill, small area
For grilling small amounts of steaks, sausages, toast and
pieces of fish. The centre part of the grill heating element
becomes hot.
Fanned Grill
The fan allows heat to circulate around the food. Ideal for
thinner foods such as bacon, fish and steak. Foods do not
require turning. Use with the oven door closed
Conventional Grill
This function is ideal for traditional roasting. The meat is
placed in the middle of the oven, roast potatoes towards
the top.
Bake only
The base heat can be used to provide additional brown-ing
for pizzas, pies and quiche. Use this function towards the
end of cooking.
Fanned oven
The even temperature in the oven makes this function
suitable for batch baking, or batch cooking foods.
Intensive Bake
Suitable for food with a high moisture content, such as
quiche, bread and cheese cake. It also eliminates the
need for baking pastry blind.
Defrosting and cool-
ing
To defrost foods, such as cream cakes/gateaux, use with
the oven door closed. For cooling dishes prior to refrig-
eration, leave the door open.
Oven Temperature
control
Use to select the oven temperature.
Lights only
Use when the oven is switched off and cold to aid
cleaning the oven.
Grill, large area
For grilling steaks, sausages, toast and pieces of fish.
The whole area below the grill heating element becomes
hot.
16

GRILLING IN THE MAIN OVEN
The main oven grill & fanned grill are
fitted settings using the inner element only.
Make sure that the programmer is set to manual
before grilling. When using either grill function,
invert the grill pan trivet and preheat for
5minutes.
Grill, small area
The door must be closed when the grill is used
for grill, small area.
(i) Turn the selector control knob to the
conventional grill setting.
(ii)Turn the oven temperature control knob to
the full on setting.
Fanned grill
The door must be closed when the
fanned grill is used.
When opening the door, take care to
avoid skin contact with any steam which
may escape from the cooking.
(i) Turn the selector control knob to
the fan grill setting.
(ii)Turn the oven temperature control knob
to the desired temperature setting.
USING THE OVEN/GRILL - MULTI-FUNCTION
The door must be closed when the large
area grilling is used.
When opening the door, take care to avoid
skin contact with any steam which may
escape from the cooking.
(i) Turn the selector control knob to
the grill, large area se tting.
(ii)Turn the oven temperature control knob
to the desired temperature setting.
17
Grill, large area
The main oven is a multi-function oven, and may
be used as a conventional oven or a fanned
oven. It may also be used as a grill, or with one
of the other oven functions.
Manual operation
The programmer must be set to manual
operation before the main oven or grill functions
can be used.
To turn on the main oven
Step 1 - Select the function
Turn the selector control knob in either direction,
until the function you require appears in the
window.
Step 2 - Set the main oven control If you have
selected an oven cooking function, then simply
turn the main oven temperature control knob to
the required temperature - this brings on the
neon indicator light, which will stay on until the
oven reaches the required temperature. To
switch off the main oven, return the control knob
to the off position.
Automatic operation
See ‘programmer / clock’
section.
Caution: Accessible parts may be hot
when the ovens are used, young
children should be kept away.

To help the air circulate freely
•position the shelves evenly within the oven
and maintain a clearance from the oven roof
and base.
•If more than one cooking dish or baking tray
is to be used on a shelf, leave a gap of at
least 25mm be-tween the items themselves
and the oven interior.
•Allow enough space between shelves for
food that will rise during cooking.
•do not place items on the oven base as this
will prevent air from circulat-ing freely.
Main oven functions
Conventional oven
(i) Turn the selector control knob to the
conventional oven symbol.
(ii)Turn the main oven control knob to the
required temperature.
The temperature you select corresponds to the
temperature in the middle of the oven. The top
heat comes from the outer element of the grill,
and the base heat is under the oven base.
Base heat only
(i) Turn the selector control knob to the base
heat symbol.
(ii)Turn the main oven control knob to the
required temperature.
USING THE OVEN/GRILL - MULTI-FUNCTION
Using the main oven
Caution: Accessible parts may
be hot when the appliance is in
use - keep children away from
the vicinity of the oven.
Never put items directly on the base of the oven
or cover the oven base with foil, as this can
cause the base element to overheat.
Manual operation
Set the programmer to manual operation. See
‘programmer / clock’ section. Turn the selector
control knob to the symbol for the desired
oven function. Turn the main oven
temperature control knob to
the desired temperature. The red thermo-stat
indicator neon will come on and off until the
selected temperature is reached and then go
off; it will turn on and off periodically as the
thermostat operates to maintain the selected
temperature.
To switch off the main oven, return the main
oven control knob to the off position.
Automatic operation
See ‘programmer / clock section.
Preheating
Always use the fan oven setting for preheating
to save time and electricity. After the oven has
been preheated on the fan oven setting, turn the
selector control knob to the oven setting you
require. The oven must be preheated when
cooking frozen or chilled food, and we
recommend preheating for yeast mixtures,
batters, soufflé and whisked sponges,
otherwise preheating is not necessary as a fan
oven warms up quickly. preheat the oven until
the indicator neon switches off for the firs time;
this will take between 5 - 15 minutes, depending
on the temperature selected.
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