Hotpoint Ariston CE60P1 GR/HA User manual

CE60P1 GR/HA
Contents
Installation, 2-3
Positioning and levelling
Electrical connection
Technical data
Description of the appliance,
Overall view
Control panel
Start-up and use, 5-7
Starting the oven
How to use the timer
Cooking modes
Practical cooking advice
Oven cooking advice table
Using the electric hob, 8
Practical advice on using the electric hotplates
Precautions and tips, 9
General safety
isposal
Respecting and conserving the environment
Care and maintenance, 10
Switching the appliance off
Cleaning the appliance
Replacing the oven light bulb
Assistance
Operating Instructions
COOKER AND OVEN
GB
English, 1ÅëëçíéêÜ,11
GRGB

2
GB
 Before operating your new appliance please read
this instruction booklet carefully. It contains important
information concerning the safe installation and
operation of the appliance.
 Please keep these operating instructions for future
reference. Make sure that the instructions are kept with
the appliance if it is sold, given away or moved.
 The appliance must be installed by a qualified
professional according to the instructions provided.
 Any necessary adjustment or maintenance must be
performed after the appliance has been disconnected
from the electricity supply.
Positioning and levelling
 It is possible to install the appliance alongside
cupboards whose height does not exceed that of the
hob surface.
 Make sure that the wall in contact with the back of
the appliance is made from a non-flammable, heat-
resistant material (T 90°C).
To install the appliance correctly:
 Place it in the kitchen, dining room or the bed-sit
(not in the bathroom).
 If the top of the hob is higher than the cupboards,
the appliance must be installed at least 200 mm
away from them.
 If the cooker is
installed underneath a wall
cabinet, there must be a
minimum distance of 420
mm between this cabinet
and the top of the hob.
This distance should be
increased to 700 mm if
the wall cabinets are
flammable (see figure).
 o not position blinds behind the cooker or less
than 200 mm away from its sides.
 Any hoods must be installed according to the
instructions listed in the relevant operating manual.
Levelling
If it is necessary to level the
appliance, screw the adjustable
feet* into the places provided on
each corner of the base of the
cooker (see figure).
The legs* provided with the
appliance fit into the slots on
the underside of the base of the
cooker.
Electrical connection
Fitting the power supply cable
Opening the terminal board:
 Using a screwdriver, prise on the side tabs of the
terminal board cover;
 Pull open the cover
of the terminal board.
To install the cable, proceed as follows:
 unscrew the wire clamp screw and the contact
screws
 The jumpers are factory-set for a single-phase
230V connection (see figure).
NL
220-230V 1N~
H07RR-F 3x6 CEI-UNEL 35363
1 3
2 4
5
 to make the electrical connections illustrated in
figure, use the two jumpers housed in the box
(see figure - reference 2)
N
L2
L1
L3
P
HOOD
420
Min.
min.
650
mm. with hood
min.
700
mm. without hood
mm.
600
Min. mm.
420
Min. mm.
Installation
* Only available in certain models.

GB
3
TECHNICAL DATA
Oven dimensions
(HxWxD) 32x43,5x40 cm
Volume 56 l
Useful
measurements
relating to the oven
compartment
width 42 cm
depth 44 cm
height 8,5 cm
Power supply
voltage and
frequency
see data plate
Electric hob
Front left
Back left
Back right
Front right
Maximum absorption
of the electric hob
2000 W
2000 W
2000 W
1000 W
7000 W
ENERGY LABEL
Directive 2002/40/EC on the
label of electric ovens.
Standard EN 50304
Energy consumption for Natural
convection – heating mode:
Traditional mode;
Declared energy consumption
for Forced convection Class –
heating mode:   Baking
mode.
EC Directives: 73/23/EEC dated
19/02/73 (Low Voltage) and
subsequent amendments -
89/336/EEC dated 03/05/89
(Electromagnetic Compatibility)
and subsequent amendments -
93/68/EEC dated 22/07/93 and
subsequent amendments -
2002/96/EC.
NL1L2
380-400V 2N~
H05RR-F 4x4 CEI-UNEL 35363
1 3
2 4
5
NL1L3L2
380-400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1 3
2 4
5
 fasten the supply cable in place with the clamp
and close the cover of the terminal board.
Connecting the supply cable to the mains
Install a standardised plug corresponding to the
load indicated on the data plate located on the
appliance.
The appliance must be directly connected to the
mains using an omnipolar circuit-breaker with a
minimum contact opening of 3 mm installed between
the appliance and the mains. The circuit-breaker
must be suitable for the charge indicated and must
comply with current electrical regulations (the
earthing wire must not be interrupted by the circuit-
breaker). The supply cable must be positioned so
that it does not come into contact with temperatures
higher than 50°C at any point.
Before connecting the appliance to the power
supply, make sure that:
 The appliance is earthed and the plug is compliant
with the law.
 The socket can withstand the maximum power of
the appliance, which is indicated by the data
plate.
 The voltage is in the range between the values
indicated on the data plate.
 The socket is compatible with the plug of the
appliance. If the socket is incompatible with the
plug, ask an authorised technician to replace it.
o not use extension cords or multiple sockets.
 Once the appliance has been installed, the power
supply cable and the electrical socket must be
easily accessible.
 The cable must not be bent or compressed.
 The cable must be checked regularly and replaced
by authorised technicians only.
 The manufacturer declines any liability should
these safety measures not be observed.

4
GB
Description of the appliance
Overall view
Control panel
TIMER
knob*
THERMOSTAT
knob
ACTIVE HOTPLATE
indicator light
ELECTRIC HOTPLATE
control knobs
SELECTOR
knob
THERMOSTAT
indicator light
Control panel
GRILL rack
ELECTRIC HOTPLATE
DRIPPING pan
GUIDE RAILS
for the sliding racks
position 3
position 2
position 1
Containment surface
for spills
Adjustable foot Adjustable foot
position 5
position 4
* Only available in certain models.

GB
5
Start-up and use
 The first time you use your appliance, heat the
empty oven with its door closed at its maximum
temperature for at least half an hour. Ensure that the
room is well ventilated before switching the oven off
and opening the oven door. The appliance may emit
a slightly unpleasant odour caused by protective
substances used during the manufacturing process
burning away.
 Before operating the product, remove all plastic film
from the sides of the appliance.
 Never put objects directly on the bottom of the
oven; this will avoid the enamel coating being
damaged.
Starting the oven
1. Select the desired cooking mode by turning the
SELECTOR knob.
2. Select the recommended temperature for the
cooking mode or the desired temperature by turning
the THERMOSTAT knob.
A list detailing cooking modes and suggested
cooking temperatures can be found in the relevant
table (see Oven cooking advice table).
uring cooking it is always possible to:
 Change the cooking mode by turning the
SELECTOR knob.
 Change the temperature by turning the
THERMOSTAT knob.
 Set the total cooking time and the cooking end
time (see below).
 Stop cooking by turning the SELECTOR knob to
the 0 position.
 Never put objects directly on the bottom of the
oven; this will avoid the enamel coating being
damaged. Only use position 1 in the oven when
cooking with the rotisserie spit.
 Always place cookware on the rack(s) provided.
THERMOSTAT indicator light
When this is illuminated, the oven is generating
heat. It switches off when the inside of the oven
reaches the selected temperature. At this point the
light illuminates and switches off alternately,
indicating that the thermostat is working and is
maintaining the temperature at a constant level.
Oven light
This is switched on by turning the SELECTOR knob
to any position other than 0. It remains lit as long
as the oven is operating. By selecting with the
knob, the light is switched on without any of the
heating elements being activated.
Cooling ventilation
In order to cool down the external temperature of the
oven, some models are fitted with a cooling fan that
blows out air between the control panel and the oven
door.
! Once the cooking has been completed, the cooling
fan remains on until the oven has cooled down
sufficiently.
Door lock device
Some models are
equipped with a door
lock device situated
between the control
panel and the oven
door. To open the door,
push down device )
indicated in the figure.
How to use the timer*
1. To set the buzzer, turn the TIMER knob clockwise
almost one complete revolution.
2. Turn the knob anticlockwise to set the desired
time: align the minutes shown on the knob with the
indicator on the control panel.
3. The timer operates in minutes: when the selected
time has elapsed, a buzzer will sound.
! The timer does not turn the oven on or off.
* Only available in certain models.
A

GB
Cooking modes
! A temperature value can be set for all cooking
modes between 50°C and Max, except for
 BARBECUE (recommended: set only to MAX
power level);
 GRATIN (recommended: do not exceed 200°C).
TRADITIONAL OVEN mode
Both the top and bottom heating elements will come
on. With this traditional cooking mode, it is best to
use one cooking rack only: if more than one rack is
used, the heat distribution will be uneven.
BAKING mode
The rear heating element and the fan come on,
guaranteeing the distribution of heat delicately and
uniformly throughout the oven. This mode is ideal for
baking and cooking temperature sensitive foods
such as cakes that need to rise and to prepare
certain tartlets on 3 shelves simultaneously.
FAST COOKING mode
The heating elements and the fan come on,
guaranteeing the distribution of heat consistently
and uniformly throughout the oven.
Pre-heating is not necessary for this cooking mode.
This mode is especially recommended for cooking
pre-packed food quickly (frozen or pre-cooked). The
best results are obtained if you use one cooking
rack only.
MULTI-COOKING mode
All the heating elements (top, bottom and circular),
as well as the fan, will come on. Since the heat
remains constant throughout the oven, the air cooks
and browns food uniformly. A maximum of two racks
may be used at the same time.
PIZZA mode
The heating elements (bottom and circular) and the
fan come on. This combination heats the oven
rapidly by producing a considerable amount of heat,
particularly from the bottom element. If you use more
than one rack simultaneously, switch the position of
the dishes halfway through the cooking process.
BARBECUE mode
The top heating element and the rotisserie (where
present) come on. The high and direct temperature of
the grill is recommended for food that requires high
surface temperature. Always cook in this mode with
the oven door closed.
GRATIN mode
The top heating element as well as the fan and the
rotisserie (where present) come on. This combination
of features increases the effectiveness of the
unidirectional thermal radiation of the heating
elements through forced circulation of the air
throughout the oven.
This helps prevent food from burning on the surface,
allowing the heat to penetrate right into the food.
Always cook in this mode with the oven door closed.
Practical cooking advice
! o not place racks in position 1 and 5 during fan-
assisted cooking. Excessive direct heat can burn
temperature sensitive foods.
! In the BARBECUE and GRATIN cooking modes,
particularly when using the rotisserie, place the
dripping pan in position 1 to collect cooking residues
(fat and/or grease).
MULTI-COOKING
 Use position 2 and 4, placing the food that
requires more heat on 2.
 Place the dripping pan on the bottom and the rack
on top.
BARBECUE
 Insert the rack in position 3 or 4. Place the food in
the centre of the rack.
 We recommend that you set the maximum power
level. The top heating element is regulated by a
thermostat and may not always be on.
* Only available in certain models.

GB
7
Oven cooking advice table
Cooking
modes
Foods Weight
(in kg)
Rack Position Pre-heating
time
(minutes)
Recommended
temperature
Cooking
time
(minutes)
Traditional
Oven
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
Baking
Mode
Tarts
Fruit cakes
Plum cake
Sponge cake
Stuffed pancakes (on 2 racks)
Small cakes (on 2 racks)
Cheese puffs (on 2 racks)
Cream puffs (on 3 racks)
Biscuits (on 3 racks)
Meringues (on 3 racks)
0.5
1
0.7
0.5
1.2
0.6
0.4
0.7
0.7
0.5
3
2 or 3
3
3
2 and 4
2 and 4
2 and 4
1 and 3 and 5
1 and 3 and 5
1 and 3 and 5
15
15
15
15
15
15
15
15
15
15
180
180
180
160
200
190
210
180
180
90
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
Frozen food
Pizza
Courgette and prawn pie
Country style spinach pie
Turnovers
Lasagne
Golden Rolls
Chicken morsels
0.3
0.4
0.5
0.3
0.5
0.4
0.4
2
2
2
2
2
2
2
-
-
-
-
-
-
-
250
200
220
200
200
180
220
12
20
30-35
25
35
25-30
15-20
Pre-cooked food
Golden chicken wings 0.4 2 - 200 20-25
Fast
cooking
Fresh Food
Biscuits (short pastry)
Plum cake
Cheese puffs
0.3
0.6
0.2
2
2
2
-
-
-
200
180
210
15-18
45
10-12
Multi-
cooking
Pizza (on 2 racks)
Lasagne
Lamb
Roast chicken + potatoes
Mackerel
Plum cake
Cream puffs (on 2 racks)
Biscuits (on 2 racks)
Sponge cake (on 1 rack)
Sponge cake (on 2 racks)
Savoury pies
1
1
1
1+1
1
1
0.5
0.5
0.5
1
1.5
2 and 4
3
2
2 and 4
2
2
2 and 4
2 and 4
2
2 and 4
3
15
10
10
15
10
10
10
10
10
10
15
230
180
180
200
180
170
190
180
170
170
200
15-20
30-35
40-45
60-70
30-35
40-50
20-25
10-15
15-20
20-25
25-30
Pizza Mode
Pizza
Roast veal or beef
Chicken
0.5
1
1
3
2
2 or 3
15
10
10
220
220
180
15-20
25-30
60-70
Barbecue
Soles and cuttlefish
Squid and prawn kebabs
Cuttlefish
Cod filet
Grilled vegetables
Veal steak
Sausages
Hamburgers
Mackerels
Toasted sandwiches (or toast)
0.7
0.6
0.6
0.8
0.4
0.8
0.6
0.6
1
4 and 6
4
4
4
4
3 or 4
4
4
4
4
4
-
-
-
-
-
-
-
-
-
-
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
10-12
8-10
10-15
10-15
15-20
15-20
15-20
10-12
15-20
3-5
Gratin Grilled chicken
Cuttlefish
1.5
1.5
2
2
10
10
200
200
55-60
30-35
PIZZA MO E
 Use a light aluminium pizza pan. Place it on the
rack provided.
For a crispy crust, do not use the dripping pan
(prevents crust from forming by extending
cooking time).
 If the pizza has a lot of toppings, we recommend
adding the mozzarella cheese on top of the pizza
halfway through the cooking process.

8
GB
Using the electric hob
The position of the corresponding electric hotplate is
shown on every knob.
Electric hotplates
The corresponding knob may be turned clockwise or
anti-clockwise and set to any of the six different
positions:
Setting Normal or Fast Plate
0Off
1Low
2 - 5 Medium
6High
When the selector knob is in any position other than
the off position, the on light is illuminated.
Practical advice on using the electric
hotplates
To avoid heat loss and damage to the hotplates use
pans with a flat base, whose diameter is no less
than that of the hotplate itself.
Setting Normal or Fast Plate
0Off
1Cooking vegetables, fish
2Cooking potatoes (using steam) soups,
chickpeas, beans.
3Continuing the cooking of large quantities
of food, minestrone
4For roasting (average)
5For roasting (above average)
6For browning and reaching a boil in a
short time.
 Before using the hotplates for the first time, you
should heat them at maximum temperature for
approximately 4 minutes, without placing any pans
on them. uring this initial stage, their protective
coating hardens and reaches its maximum
resistance.

GB
9
Precautions and tips
 This appliance has been designed and manufactured
in compliance with international safety standards.
The following warnings are provided for safety reasons
and must be read carefully.
General safety
These instructions are only valid or the
countries whose symbols appear in the manual
and on the serial number plate.
 The appliance was designed for domestic use
inside the home and is not intended for commercial
or industrial use.
 The appliance must not be installed outdoors, even
in covered areas. It is extremely dangerous to leave
the appliance exposed to rain and storms.
 o not touch the appliance with bare feet or with wet
or damp hands and feet.
 The appliance must be used by adults only for the
preparation of food, in accordance with the
instructions provided in this booklet.
 The instruction booklet accompanies a class 1
(insulated) or class 2 - subclass 1 (recessed
between 2 cupboards) appliance.
When the appliance is in use, the heating
elements and some parts o the oven door
become extremely hot. Make sure you don't
touch them and keep children well away.
 Make sure that the power supply cables of other
electrical appliances do not come into contact with
the hot parts of the oven.
 The openings used for the ventilation and dispersion
of heat must never be covered.
 o not place unstable or misshapen pans on the
electric hotplates; this will help to avoid spills.
Position them on the hob with the handles turned
towards the centre of the appliance.
 Always use oven gloves when placing cookware in
the oven or when removing it.
 o not use flammable liquids (alcohol, petrol, etc...)
near the appliance while it is in use.
 o not place flammable material in the lower storage
compartment or in the oven itself. If the appliance is
switched on accidentally, it could catch fire.
 Always make sure the knobs are in the 0 position
when the appliance is not in use.
 When unplugging the appliance, always pull the
plug from the mains socket; do not pull on the
cable.
 Never perform any cleaning or maintenance work
without having disconnected the appliance from the
electricity mains.
 If the appliance breaks down, under no
circumstances should you attempt to repair the
appliance yourself. Repairs carried out by
inexperienced persons may cause injury or further
malfunctioning of the appliance. Contact
Assistance.
 o not rest heavy objects on the open oven door.
 The internal surfaces of the compartment (where
present) may become hot.
Disposal
 When disposing of packaging material: observe
local legislation so that the packaging may be
reused.
 The European irective 2002/96/EC relating to
Waste Electrical and Electronic Equipment (WEEE)
states that household appliances should not be
disposed of using the normal solid urban waste
cycle. Exhausted appliances should be collected
separately in order to optimise the cost of re-using
and recycling the materials inside the machine,
while preventing potential damage to the
atmosphere and to public health. The crossed-out
dustbin is marked on all products to remind the
owner of their obligations regarding separated waste
collection.
Exhausted appliances may be collected by the
public waste collection service, taken to suitable
collection areas in the area or, if permitted by
current national legislation, they may be returned to
the dealers as part of an exchange deal for a new
equivalent product.
All major manufacturers of household appliances
participate in the creation and organisation of
systems for the collection and disposal of old and
disused appliances.
Respecting and conserving the
environment
 You can help to reduce the peak load of the
electricity supply network companies by using the
oven in the hours between late afternoon and the
early hours of the morning.
 Always keep the oven door closed when using the
BARBECUE and GRATIN modes: to attain best
results and to save energy (approximately 10%).
 Check the door seals regularly and wipe them clean
to ensure they are free of debris so that they adhere
properly to the door, thus avoiding heat dispersion.

10
GB
Switching the appliance off
isconnect your appliance from the electricity
supply before carrying out any work on it.
Cleaning the appliance
 o not use abrasive or corrosive detergents such
as stain removers, anti-rust products, powder
detergents or sponges with abrasive surfaces: these
may scratch the surface beyond repair.
 Never use steam cleaners or pressure cleaners on
the appliance.
 Clean the glass part of the oven door using a
sponge and a non-abrasive cleaning product,
then dry thoroughly with a soft cloth. o not use
rough abrasive material or sharp metal scrapers
as these could scratch the surface and cause the
glass to crack.
 The stainless steel or enamel-coated external
parts and the rubber seals may be cleaned using
a sponge that has been soaked in lukewarm water
and neutral soap. Use specialised products for
the removal of stubborn stains. After cleaning,
rinse and dry thoroughly. o not use abrasive
powders or corrosive substances.
 The inside of the oven should ideally be cleaned
after each use, while it is still lukewarm. Use hot
water and detergent, then rinse well and dry with
a soft cloth. o not use abrasive products.
 The accessories can be washed like everyday
crockery, and are even dishwasher safe.
 irt and grease should be removed from the
control panel using a non-abrasive sponge or a
soft cloth.
 Stainless steel can be marked by hard water that
has been left on the surface for a long time, or by
aggressive detergents containing phosphorus.
After cleaning, rinse well and dry thoroughly. Any
remaining drops of water should also be dried.
Inspecting the oven seals
Check the door seals around the oven regularly. If
the seals are damaged, please contact your nearest
After-sales Service Centre. We recommend that the
oven is not used until the seals have been replaced.
Replacing the oven light bulb
1. After disconnecting the
oven from the electricity
mains, remove the glass lid
covering the lamp socket (see
figure).
2. Remove the light bulb and
replace it with a similar one:
voltage 230 V, wattage 25 W,
cap E 14.
3. Replace the lid and reconnect the oven to the
electricity supply.
Assistance
Please have the following information to hand:
 The appliance model (Mod.).
 The serial number (S/N).
This information can be found on the data plate
located on the appliance and/or on the packaging.
Care and maintenance

CE60P1 GR/HA
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GR
English, 1 ÅëëçíéêÜ,
11
GBGR

12
GR
 Ðñéí èÝóåôå óå ëåéôïõñãßá ôç íÝá óõóêåõÞ, äéáâÜóôå ðñïóåêôéêÜ
ôï ðáñüí åã÷åéñßäéï ïäçãéþí äéüôé ðåñéÝ÷åé óçìáíôéêÝò
ðëçñïöïñßåò ãéá ôçí åãêáôÜóôáóç êáé ôçí áóöáëÞ ëåéôïõñãßá ôçò
óõóêåõÞò.
 ÖõëÜîôå ôéò ïäçãßåò ëåéôïõñãßáò ôçò óõóêåõÞò ãéá ìåëëïíôéêÞ
÷ñÞóç: Âåâáéùèåßôå üôé ïé ïäçãßåò âñßóêïíôáé ìá ß ìå ôç óõóêåõÞ
óå ðåñßðôùóç ðþëçóçò, ðáñá÷þñçóçò Þ ìåôáêüìéóçò.
 Ç åãêáôÜóôáóç ôçò óõóêåõÞò äéåíåñãåßôáé áðü åéäéêåõìÝíï
ðñïóùðéêü óýìöùíá ìå ôéò ðáñå÷üìåíåò ïäçãßåò.
 ÏðïéáäÞðïôå åðÝìâáóç ñýèìéóçò Þ óõíôÞñçóçò ðñÝðåé íá
äéåíåñãåßôáé áöïý áðïóõíäÝóåôå ôç óõóêåõÞ áðü ôï çëåêôñéêü.
ÔïðïèÝôçóç êáé ïñéæïíôßùóç
 Ìðïñåßôå íá åãêáôáóôÞóåôå ôç óõóêåõÞ äßðëá áðü Ýðéðëá ðïõ
äåí îåðåñíÜíå óå ýøïò ôçí åðéöÜíåéá ìáãåéñÝìáôïò.
 Âåâáéùèåßôå üôé ôï ôïß÷ùìá óå åðáöÞ ìå ôï ðßóù ìÝñïò ôçò
óõóêåõÞò åßíáé áðü Üöëåêôï õëéêü êáé áíèåêôéêü óôç èåñìüôçôá
(Ô 90°C).
Ãéá ìéá óùóôÞ åãêáôÜóôáóç:
ôïðïèåôÞóôå ôç óõóêåõÞ óôçí êïõ ßíá, óôçí ôñáðå áñßá Þ óå
ãêáñóïíéÝñá (áëëÜ ü÷é óôï ìðÜíéï).
áí ôï ðëáßóéï ìáãåéñÝìáôïò åßíáé õøçëüôåñï ôùí åðßðëùí, ç
óõóêåõÞ ðñÝðåé íá ôïðïèåôçèåß óå ôïõëÜ÷éóôïí 200 mm
áðü áõôÜ.
áí ç êïõ ßíá åãêáôáóôáèåß
êÜôù áðü ñÜöé, ôï ôåëåõôáßï
èá ðñÝðåé íá áðÝ÷åé áðü ôïí
ðÜãêï ôïõëÜ÷éóôïí 420 mm.
Ç áðüóôáóç ðñÝðåé íá åßíáé
700 mm áí ôá ñÜöéá åßíáé
åýöëåêôá ( âëÝðå åéêüíá)
ìçí ôïðïèåôåßôå êïõñôßíåò ðßóù áðü ôçí êïõ ßíá Þ óå
ôïõëÜ÷éóôïí 200 mm áðü ôá ðëáúíÜ ôçò.
åíäå÷üìåíïé áðïññïöçôÞñåò ðñÝðåé íá åãêáèßóôáíôáé
óýìöùíá ìå ôéò õðïäåßîåéò ôïõ ó÷åôéêïý åã÷åéñéäßïõ
Ïñéæïíôßùóç
Áí ÷ñåéáóôåß íá ïñéæïíôéþóåôå ôç
óõóêåõÞ, âéäþóôå ôá ðïäáñÜêéá*
ñýèìéóçò óôéò áíôßóôïé÷åò Ýäñåò,
ðïõ âñßóêïíôáé óôéò ãùíßåò óôç
âÜóç ôçò êïõæßíáò (âëÝðå åéêüíá).
Ôá ðüäéá* ðïõ ðáñÝ÷ïíôáé ìå ôç
óõóêåõÞ ìïíôÜñïíôáé ÷ùíåõôÜ
êÜôù áðü ôç âÜóç ôçò êïõæßíáò.
ÇëåêôñéêÞ óýíäåóç
Óõíáñìïëüãçóç êáëùäßïõ ôñïöïäïóßáò
¢íïéãìá ðéíáêßäáò áêñïäåêôþí:
÷ñçóéìïðïéþíôáò Ýíá
êáôóáâßäé, êñáôÞóôå
êüíôñá óôéò ðëåõñéêÝò
ãëùóóßôóåò ôïõ êáðáêéïý
ôçò ðéíáêßäáò
áêñïäåêôþí.
ôñáâÞîôå êáé áíïßîôå ôï
êáðÜêé ôçò ðéíáêßäáò
áêñïäåêôþí.
Ãéá ôçí ôïðïèÝôçóç ôïõ êáëùäßïõ åêôåëÝóôå ôá ðáñáêÜôù:
 îåâéäþóôå ôç âßäá ôïõ êáëùäéïäÝôç êáé ôéò âßäåò ôùí
åðá þí
NL
220-230V 1N~
H07RR-F 3x6 CEI-UNEL 35363
1 3
2 4
5
 Ïé ãÝ õñåò åßíáé äéåõèåôçìÝíåò áðü ôï ÅñãïóôÜóéï ãéá
ôç óýíäåóç óå 230V ìïíï áóéêÜ (âëÝðå åéêüíá).
Ãéá ôç äéåíÝñãåéá ôùí çëåêôñéêþí óõíäÝóåùí ðïõ
áðåéêïíßæïíôáé óôçí åéêüíá, ÷ñçóéìïðïéÞóôå ôéò äýï
ãÝ õñåò ðïõ âñßóêïíôáé ìÝóá óôï êïõôß (âëÝðå åéêüíá -
áíá ïñÜP)
N
L2
L1
L3
P
HOOD
420
Min.
min.
650
mm. with hood
min.
700
mm. without hood
mm.
600
Min. mm.
420
Min. mm.
ÅãêáôÜóôáóç
*ÕðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá

GR
 Á ïý åãêáôáóôáèåß ç óõóêåõÞ, ôï çëåêôñéêü êáëþäéï êáé
ç çëåêôñéêÞ ðñßæá ðñÝðåé íá åßíáé åýêïëá ðñïóâÜóéìá.
 Ôï êáëþäéï äåí ðñÝðåé íá äéðëþíåé Þ íá óõìðéÝæåôáé.
 Ôï êáëþäéï ðñÝðåé íá åëÝã÷åôáé ðåñéïäéêÜ êáé íá
áíôéêáèßóôáôáé ìüíï áðü åîïõóéïäïôçìÝíïõò ôå÷íéêïýò.
 Ç åðé÷åßñçóç áðïðïéåßôáé êÜèå åõèýíçò üôáí ïé
êáíüíåò áõôïß äåí ôçñïýíôáé.
ÔÅ×ÍÉÊÁ ÓÔÏÉ×ÅÉÁ
ÄéáóôÜóåéò
ÖïýñíïõÇxLxP 32x43,5x40 cm
¼ãêïò 56 l
öÝëéìåò
äéáóôÜóåéò ôïõ
öïýñíïõ
ðëÜôïò cm 42
âÜèïò cm 44
ýøïò cm 8,5
ÔÜóç êáé óõ÷íüôçôá
ôñïöïäïóßáò
âëÝðå ðéíáêßäá
÷áñáêôçñéóôéêþí
Çëåêôñéêüò ðÜãêïò
ìáãåéñÝìáôïò
ìðñüò áñéóôåñÜ
Ðßóù áñéóôåñÜ
Ðßóù äåîéÜ
ìðñüò äåîéÜ
ÌÝãéóôç
áðïññüöçóç ôçò
çëåêôñéêÞò
åðéöÜíåéáò
2000 W
2000 W
2000 W
1000 W
7000 W
ENERGY LABEL
Ïäçãßá 2002/40/CE ãéá ôçí
åôéêÝôá ôùí çëåêôñéêþí
öïýñíùí.
Êáíïíéóìüò EN 50304
íåñãåéáêÞ êáôáíÜëùóç
ëüãù öõóéêÞò åðáãùãÞò 
ëåéôïõñãßá èÝñìáíóçò:
ÐáñáäïóéáêÞ
íåñãåéáêÞ êáôáíÜëùóç
äçëùìÝíç ãéá êáôçãïñßá
äõíáìéêÞò áãùãéìüôçôáò -
ëåéôïõñãßá èÝñìáíóçò:
Öïýñíïò Æá÷áñïðëáóôéêÞò.
ÊïéíïôéêÝò Ïäçãßåò:
73/23/CEE ôçò 19/02/73
(×áìçëÞ ÔÜóç) êáé
ìåôáãåíÝóôåñåò
ôñïðïðïéÞóåéò - 89/336/CEE
ôçò 03/05/89
(ÇëåêôñïìáãíçôéêÞ
Óõìâáôüôçôá) êáé
ìåôáãåíÝóôåñåò
ôñïðïðïéÞóåéò - 93/68/CEE
ôçò 22/07/93 êáé
ìåôáãåíÝóôåñåò
ôñïðïðïéÞóåéò- 2002/96/CE.
NL1L2
380-400V 2N~
H05RR-F 4x4 CEI-UNEL 35363
1 3
2 4
5
NL1L3L2
380-400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1 3
2 4
5
óôåñåþóôå ôï êáëþäéï ôñï ïäïóßáò óôï áíôßóôïé÷ï
êáëùäéïäÝôç êáé êëåßóôå ôï êáðÜêé ôçò ðéíáêßäáò
áêñïäåêôþí.
Óýíäåóç ôïõ êáëùäßïõ ôñï ïäïóßáò óôï äßêôõï
ÌïíôÜñåôå óôï êáëþäéï ìéá êáíïíéêïðïéçìÝíç ðñßæá ãéá
ôï ïñôßï ðïõ áíá Ýñåôáé óôçí ôáìðåëßôóá
÷áñáêôçñéóôéêþí åðß ôçò óõóêåõÞò.
Ç óõóêåõÞ óõíäÝåôáé áð åõèåßáò óôï äßêôõï
÷ñçóéìïðïéþíôáò Ýíáí ðïëõðïëéêü äéáêüðôç ìå åëÜ÷éóôï
Üíïéãìá åðá þí 3 mm ðïõ ðáñåìâÜëëåôáé ìåôáîý ôçò
óõóêåõÞò êáé ôïõ äéêôýïõ. Ï äéáêüðôçò ðñÝðåé íá
äéáóôáóéïëïãåßôáé ãéá ôï åíäåäåéãìÝíï ïñôßï êáé íá
ðëçñïß ôéò éó÷ýïõóåò ðñïäéáãñá Ýò ãéá ôï çëåêôñéêü
ñåýìá (ï áãùãüò ãåßùóçò äåí ðñÝðåé íá äéáêüðôåôáé áðü
ôï äéáêüðôç). Ôï êáëþäéï ôñï ïäïóßáò ðñÝðåé íá åßíáé
ôïðïèåôçìÝíï Ýôóé ðïõ íá ìçí ôÜíåé êáíÝíá óçìåßï ôïõ
èåñìïêñáóßá ìåãáëýôåñç ôùí 50°C .
Ðñéí äéåíåñãÞóåôå ôç óýíäåóç, âåâáéùèåßôå üôé:
ç óõóêåõÞ Ý÷åé ôç ãåßùóç êáé ôï âýóìá ôçñïýí ôéò åê ôïõ
íüìïõ ðñïäéáãñá Ýò<LETTERSPACE 0>
Ç ðñßæá íá åßíáé óå èÝóç íá õ ßóôáôáé ôï ìÝãéóôï ïñôßï
éó÷ýïò ôçò ìç÷áíÞò, üðùò áíá Ýñåôáé óôçí ôáìðåëßôóá
÷áñáêôçñéóôéêþí
ç ôÜóç ôñï ïäïóßáò íá ðåñéëáìâÜíåôáé óôéò ôéìÝò ôçò
ôáìðåëßôóáò ÷áñáêôçñéóôéêþí
ç ðñßæá íá åßíáé óõìâáôÞ ìå ôï âýóìá ôçò óõóêåõÞò. Áí ç
ðñßæá äåí åßíáé óõìâáôÞ ìå ôï âýóìá, áðåõèõíèåßôå óå
åîïõóéïäïôçìÝíï ôå÷íéêü ãéá ôçí áíôéêáôÜóôáóç. Ìç
÷ñçóéìïðïéåßôå ðñïåêôÜóåéò Þ ðïëýðñéæá..

14
GR
ÐåñéãñáöÞ ôçò óõóêåõÞò
ÓõíïëéêÞ Üðïøç
Ðßíáêáò ÷åéñéóôçñßùí
Επίπεδο ΠΛΕΓΜΑΤΟΣ
ΗΛΕΚΤΡΙΚΈΣ ΕΣΤΊΕΣ
Επίπεδο
ΛΙΠΟΣΥΛΛΕΚΤΗ
ΟΔΗΓΟΙ ολίσθησης
των επιπέδων
Επιφάνεια κατά
της υπερχείλισης
Ρυθμιζόμενο ποδαράκι Ρυθμιζόμενο ποδαράκι
θέση 5
θέση 4
θέση 3
θέση 2
θέση 1
Πίνακας χειριστηρίων
*ÕðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá

GR
Åêêßíçóç êáé ÷ñÞóç
 Óôï ðñþôï Üíáììá, ëåéôïõñãÞóôå ôï ïýñíï Üäåéï
ãéá ôïõëÜ÷éóôïí ìéóÞ þñá óôç ìÝãéóôç èåñìïêñáóßá
êáé ìå ôçí ðüñôá êëåéóôÞ. Âåâáéùèåßôå üôé ï ÷þñïò
áåñßæåôáé êáëÜ ðñéí óâÞóåôå êáé áíïßîåôå ôçí ðüñôá
ôïõ ïýñíïõ. Ç óõóêåõÞ ìðïñåß íá ðáñïõóéÜóåé
äõóÜñåóôç ïóìÞ ï åéëüìåíç óôçí åîÜôìéóç ôùí
ðñïóôáôåõôéêþí ïõóéþí ðïõ ÷ñçóéìïðïéïýíôáé êáôÜ
ôç äéáäéêáóßá êáôáóêåõÞò.
 Ðñéí ôç ÷ñÞóç, íá á áéñÝóåôå ïðùóäÞðïôå ôá
ðëáóôéêÜ éëì ðïõ åßíáé ôïðïèåôçìÝíá óôá ðëáúíÜ
ôçò óõóêåõÞò
 Ìçí áðïèÝôåôå áíôéêåßìåíá óôç âÜóç ôïõ ïýñíïõ
äéüôé ìðïñåß íá ðñïêëçèïýí æçìéÝò óôï óìÜëôï.
Åêêßíçóç ôïõ öïýñíïõ
1. ÅðéëÝîôå ôï åðéèõìçôü ðñüãñáììá ìáãåéñÝìáôïò
óôñÝ ïíôáò ôïí åðéëïãÝá ôùí ÐÑÏÃÑÁÌÌÁÔÙÍ.
2. ÅðéëÝîôå ôçí ðñïôåéíüìåíç èåñìïêñáóßá ãéá ôï
ðñüãñáììá Þ ôçí åðéèõìçôÞ óôñÝ ïíôáò ôïí
åðéëïãÝá ÈÅÑÌÏÓÔÁÔÇ.
Ìéá ëßóôá ìå ôá ðñïãñÜììáôá ìáãåéñÝìáôïò êáé ôéò
ó÷åôéêÝò ðñïôåéíüìåíåò èåñìïêñáóßåò ìðïñåßôå íá
äåßôå óôï ó÷åôéêü ðßíáêá (âëÝðå Ðßíáêá
ìáãåéñÝìáôïò óôï ïýñíï).
ÊáôÜ ôï ìáãåßñåìá ìðïñåßôå ðÜíôá:
íá áëëÜîåôå ôï ðñüãñáììá ìáãåéñÝìáôïò
åíåñãþíôáò óôïí åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ
 íá áëëÜîåôå ôç èåñìïêñáóßá åíåñãþíôáò óôïí
åðéëïãÝá ÈÅÑÌÏÓÔÁÔÇ
íá ðñïãñáììáôßóåôå ôç äéÜñêåéá êáé ôçí þñá
ôÝëïõò ìáãåéñÝìáôïò (âëÝðå êÜôù)
íá äéáêüðôåôå ôï ìáãåßñåìá Ýñíïíôáò ôïí
åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ óôç èÝóç 0.
 Ìçí áðïèÝôåôå áíôéêåßìåíá óôç âÜóç ôïõ ïýñíïõ
äéüôé ìðïñåß íá ðñïêëçèïýí æçìéÝò óôï óìÜëôï.
×ñçóéìïðïéåßôå ìüíï ôç èÝóç 1 ôïõ ïýñíïõ óå
ðåñßðôùóç ìáãåéñåìÜôùí ìå ôç óïýâëá.
 Íá èÝôåôå ðÜíôá ôá óêåýç ìáãåéñÝìáôïò óôï
ðáñå÷üìåíï ðëÝãìá.
Åíäåéêôéêü ùôÜêé ÈÅÑÌÏÓÔÁÔÇ
¼ôáí åßíáé áíáììÝíï, óçìáßíåé üôé ï ïýñíïò
ðáñÜãåé èåñìüôçôá. ÓâÞíåé üôáí óôï åóùôåñéêü ôïõ
ïýñíïõ åðéôõã÷Üíåôáé ç åðéëåãìÝíç èåñìïêñáóßá.
Óôï óçìåßï áõôü ôï åíäåéêôéêü ùôÜêé áíÜâåé êáé
óâÞíåé äéáäï÷éêÜ, äåß÷íïíôáò üôé ï èåñìïóôÜôçò åßíáé
óå ëåéôïõñãßá êáé äéáôçñåß óôáèåñÞ ôç èåñìïêñáóßá.
Öùò ôïõ ïýñíïõ
ÁíÜâåé óôñÝ ïíôáò ôïí åðéëïãÝá ÐÑÏÃÑÁÌÌÁÔÙÍ
óå ìéá èÝóç äéá ïñåôéêÞ ôïõ «0». ÐáñáìÝíåé
áíáììÝíï üóï ï ïýñíïò åßíáé óå ëåéôïõñãßá.
ÅðéëÝãïíôáò ìå ôïí åðéëïãÝá, ôï ùò áíÜâåé
÷ùñßò íá åíåñãïðïéçèåß êáíÝíá èåñìáíôéêü óôïé÷åßï.
Áåñéóìüò øýîçò
Ãéá ôç ìåßùóç ôçò åîùôåñéêÞò èåñìïêñáóßáò ôïõ
ïýñíïõ, ïñéóìÝíá ìïíôÝëá äéáèÝôïõí Ýíáí
áíåìéóôÞñá øýîçò ðïõ ðáñÜãåé ñåýìá áÝñá ìåôáîý
ôïõ ðßíáêá åëÝã÷ïõ êáé ôçò ðüñôáò ôïõ ïýñíïõ.
 Óôï ôÝëïò ôïõ ìáãåéñÝìáôïò, ï áíåìéóôÞñáò øýîçò
ðáñáìÝíåé åíåñãüò ìÝ÷ñéò üôïõ ï ïýñíïò øõ÷èåß
éêáíïðïéçôéêÜ.
ÄéÜôáîç áó Üëéóçò ðüñôáò
ÏñéóìÝíá ìïíôÝëá
ðáñïõóéÜæïõí ìéá
äéÜôáîç «áó Üëéóçò
ðüñôáò» åõñéóêüìåíç
ìåôáîý ôïõ ðßíáêá
÷åéñéóìïý êáé ôçò
ðüñôáò ôïõ ïýñíïõ.
Ãéá íá áíïßîåôå ôçí
ðüñôá, ðéÝóôå ôç
äéÜôáîç A ðïõ
áßíåôáé óôçí åéêüíá.
×ñÞóç ôïõ timer*
1.Ãéá íá èÝóåôå ôï ç÷çôéêü óÞìá, óôñÝøôå ôïí
åðéëïãÝá TIMER áñéóôåñüóôñï á êáôÜ ìßá óôñï Þ
ó÷åäüí ðëÞñç.
2. ÓôñÝøôå ôïí åðéëïãÝá áñéóôåñüóôñï á ãéá íá
èÝóåôå ôïí åðéèõìçôü ÷ñüíï: åõèõãñáììßóôå ôá
ëåðôÜ ðïõ õðïäåéêíýïíôáé óôïí åðéëïãÝá ìå ôï
äåßêôç óôïí ðßíáêá ÷åéñéóìïý.
3.Ôï timer åßíáé Ýíá ÷ñïíüìåôñï: á ïý äéáíõèåß ï
åðéëåãìÝíïò ÷ñüíïò, åêðÝìðåé Ýíá ç÷çôéêü óÞìá.
! Ôï timer äåí åëÝã÷åé ôï Üíáììá ïýôå ôï óâÞóéìï ôïõ
ïýñíïõ.
*ÕðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá.
A

16
GR
ÐñïãñÜììáôá ìáãåéñÝìáôïò
! Ãéá üëá ôá ðñïãñÜììáôá ìáãåéñÝìáôïò ìðïñåßôå íá
èÝóåôå ìéá èåñìïêñáóßá ìåôáîý 50°C êáé MAX, åêôüò
áðü ôï:
BARBECUE (óõíéóôÜôáé íá èÝóåôå ìüíï óôï MAX)
GRATIN (óõíéóôÜôáé íá ìçí îåðåñíÜôå ôç
èåñìïêñáóßá ôùí 200°C).
Ðñüãñáììá ÐÁÑÁÄÏÓÉÁÊÏÓ ÖÏÕÑÍÏÓ
Åíåñãïðïéïýíôáé ôá äýï èåñìáíôéêÜ óôïé÷åßá, ôï
êÜôù êáé ôï åðÜíù. Ìå ôï ðáñáäïóéáêü ìáãåßñåìá,
åßíáé êáëýôåñá íá ÷ñçóéìïðïéåßôå ìüíï Ýíá åðßðåäï:
÷ñçóéìïðïéþíôáò ðåñéóóüôåñá åðßðåäá
åðéôõã÷Üíåôáé ìéá áíïìïéüìïñ ç êáôáíïìÞ ôçò
èåñìüôçôáò.
Ðñüãñáììá ÃËÕÊÙÍ
Åíåñãïðïéåßôáé ôï ðßóù èåñìáíôéêü óôïé÷åßï êáé
ôßèåôáé óå ëåéôïõñãßá ï áíåìéóôÞñáò, åîáó áëßæïíôáò
ôçí êáôáíïìÞ ôçò èåñìüôçôáò óôï åóùôåñéêü ôïõ
ïýñíïõ ìå ôñüðï áðáëü êáé ïìïéüìïñ ï. Ôï
ðñüãñáììá áõôü åíäåßêíõôáé ãéá ôï øÞóéìï
åõáßóèçôùí ôñï ßìùí (ð.÷. ãëõêþí ðïõ áðáéôïýí
æýìùóç) êáé ãéá óêåõÜóìáôá mignon óå ôñßá
åðßðåäá ôáõôü÷ñïíá.
Ðñüãñáììá FAST COOKING
Åíåñãïðïéïýíôáé ôá èåñìáíôéêÜ óôïé÷åßá êáé ôßèåôáé
óå ëåéôïõñãßá ï áíåìéóôÞñáò åîáó áëßæïíôáò ôç
äéáíïìÞ ôçò èåñìüôçôáò óôï åóùôåñéêü ôïõ ïýñíïõ,
óôáèåñÜ êáé ïìïéüìïñ á.
Ôï ðñüãñáììá äåí áðáéôåß ðñïèÝñìáíóç.
Åíäåßêíõôáé éäéáßôåñá ãéá ôï ãñÞãïñï ìáãåßñåìá
ðñïóõóêåõáóìÝíùí ôñï þí (êáôåøõãìÝíùí Þ
ðñïøçìÝíùí). Ôá êáëýôåñá áðïôåëÝóìáôá
åðéôõã÷Üíïíôáé ÷ñçóéìïðïéþíôáò ìüíï Ýíá åðßðåäï.
Ðñüãñáììá ÐÏËÕÌÁÃÅÉÑÅÌÁ
Åíåñãïðïéïýíôáé üëá ôá èåñìáíôéêÜ óôïé÷åßá (êÜôù,
åðÜíù êáé êõêëéêü) êáé ôßèåôáé óå ëåéôïõñãßá ï
áíåìéóôÞñáò. ÅðåéäÞ ç èåñìüôçôá åßíáé óôáèåñÞ óå
üëï ôï ïýñíï, ï áÝñáò øÞíåé êáé ñïäïêïêêéíßæåé ôï
áãçôü ïìïéüìïñ á. Ìðïñåßôå íá ÷ñçóéìïðïéåßôå ôï
ðïëý äýï åðßðåäá ôáõôü÷ñïíá.
Ðñüãñáììá ÐÉÔÓÁ
Åíåñãïðïéïýíôáé ôï êÜôù êáé ôï êõêëéêü èåñìáíôéêÜ
óôïé÷åßá êáé ôßèåôáé óå ëåéôïõñãßá ï áíåìéóôÞñáò. Ï
óõíäõáóìüò áõôüò åðéôñÝðåé ãñÞãïñç èÝñìáíóç ôïõ
ïýñíïõ, ìå éó÷õñÞ äéï÷Ýôåõóç èåñìüôçôáò êõñßùò
áðü êÜôù. Áí ÷ñçóéìïðïéåßôå ðåñéóóüôåñá áðü Ýíá
åðßðåäá ôç ïñÜ, ðñÝðåé íá áëëÜîåôå ôç èÝóç ôùí
ðéÜôùí óôç ìÝóç ôïõ ìáãåéñÝìáôïò.
ñüãñáììá BARBECUE
Åíåñãïðïéåßôáé ôï åðÜíù êåíôñéêü èåñìáíôéêü
óôïé÷åßï êáé ôßèåôáé óå ëåéôïõñãßá ç óïýâëá (üðïõ
õðÜñ÷åé). Ç õøçëÞ êáé Üìåóç èåñìïêñáóßá ôïõ ãêñéë
óõíéóôÜôáé ãéá ôá ôñü éìá ðïõ áðáéôïýí õøçëÞ
åðé áíåéáêÞ èåñìïêñáóßá. Ãéá ôïí ôñüðï áõôüí
ìáãåéñÝìáôïò íá êñáôÜôå ðÜíôá ôçí ðüñôá ôïõ
ïýñíïõ êëåéóôÞ.
Ðñüãñáììá GRATIN
Åíåñãïðïéåßôáé ôï åðÜíù èåñìáíôéêü óôïé÷åßï êáé
ôßèåíôáé óå ëåéôïõñãßá ï áíåìéóôÞñáò êáé ç óïýâëá
(üðïõ õðÜñ÷åé). Ï óõíäõáóìüò ôùí ÷áñáêôçñéóôéêþí
áõôþí áõîÜíåé ôçí áðïôåëåóìáôéêüôçôá ôçò
ìïíïêáôåõèõíôéêÞò èåñìéêÞò áêôéíïâïëßáò ôùí
èåñìáíôéêþí óôïé÷åßùí ìÝóù ôçò äõíáìéêÞò
êõêëï ïñßáò ôïõ áÝñá óôï åóùôåñéêü ôïõ ïýñíïõ.
Áõôü ðáñåìðïäßæåé ôï åðé áíåéáêü êÜøéìï ôùí
ôñï ßìùí åðéôñÝðïíôáò óôç èåñìüôçôá íá åéó÷ùñÞóåé
óùóôÜ. Ãéá áõôüí ôïí ôñüðï ìáãåéñÝìáôïò íá
êñáôÜôå ôçí ðüñôá ôïõ ïýñíïõ êëåéóôÞ.
ÐñáêôéêÝò óõìâïõëÝò ìáãåéñÝìáôïò
! Óôá ìáãåéñÝìáôá ìå áÝñá ìç ÷ñçóéìïðïéåßôå ôéò
èÝóåéò 1 êáé 5: ç ðïëý Üìåóç åðá Þ ìå ôç èåñìüôçôá
ìðïñåß íá êÜøåé ôá ðëÝïí åõáßóèçôá ôñü éìá óôéò
õøçëÝò èåñìïêñáóßåò.
! Óôá ðñïãñÜììáôá BARBECUE êáé GRATIN,
åéäéêüôåñá ìå ôç ÷ñÞóç ôçò óïýâëáò, ôïðïèåôåßôå ôï
ëéðïóõëëÝêôç óå èÝóç 1 ãéá íá óõëëÝãåôå ôá
õðïëåßììáôá ôïõ ìáãåéñÝìáôïò (ëßðïò Þ/êáé ëÜäéá).
ÐÏËÕ-ÌÁÃźÑÅÌÁ
Íá ÷ñçóéìïðïéåßôå ôéò èÝóåéò 2 êáé 4, èÝôïíôáò óôç
2 ôá ôñü éìá ðïõ áðáéôïýí ðåñéóóüôåñç
èåñìüôçôá.
Íá ôïðïèåôåßôå ôï ëéðïóõëëÝêôç ÷áìçëÜ êáé ôï
ðëÝãìá øçëÜ.
BARBECUE
Ôïðïèåôåßôå ôï ðëÝãìá óôç èÝóç 3 Þ 4, ôïðïèåôåßôå
ôá ôñü éìá óôï êÝíôñï ôïõ ðëÝãìáôïò.
ÓõíéóôÜôáé íá èÝôåôå ôç óôÜèìç åíÝñãåéáò óôï
ìÝãéóôï. Ôï Üíù èåñìáíôéêü óôïé÷åßï åëÝã÷åôáé áðü
Ýíá èåñìïóôÜôç êáé ìðïñåß íá ìçí ðáñáìÝíåé
óõíå÷þò áíáììÝíï.
*ÕðÜñ÷åé ìüíï óå ïñéóìÝíá ìïíôÝëá

GR
Ðßíáêáò øçóßìáôïò óôï öïýñíï
ÖϾÑÍÏÓ ÐºÔÓÁ
×ñçóéìïðïéÞóôå Ýíá ôáøß åëá ñïý áëïõìéíßïõ,
ôïðïèåôþíôáò ôï óôï ðëÝãìá ðïõ óáò ðáñÝ÷åôáé.
Ãéá ìéá ðßôóá ôñáãáíéóôÞ, ìç ÷ñçóéìïðïéåßôå ôï
ëéðïóõëëÝêôç ðïõ, åðéìçêýíïíôáò ôïõò ÷ñüíïõò
øçóßìáôïò, ðáñåìðïäßæåé ôï ó÷çìáôéóìü
êñïýóôáò.
Óå ðåñßðôùóç ìå ðßôóåò ìå ðëïýóéá ãÝìéóç,
óõíéóôÜôáé íá åéóÜãåôå ôç ìïôóáñÝëá óôç ìÝóç
ôïõ øçóßìáôïò.
ÐñïãñÜììáô
á
Ôñüöéìá ÂÜñïò
(Kg)
ÈÝóç ôùí
åðéðÝäùí
ÐñïèÝñìáíó
ç (ëåðôÜ)
Ðñïôåéíüìåíç
èåñìïêñáóßá
×ñüíïò øçóßìáôïò
(ëåðôÜ)
Ðáñáäïóéáê
üò Öïýñíïò
ÐÜðéá
Øçôü ìïó÷áñßóéï Þ âïäéíü
Øçôü ÷ïéñéíü
Ìðéóêüôá (ðáóôáöñüëá)
ÊñïóôÜôåò
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
Öïýñíïò
Æá÷áñïðëá
óôéêÞò
ÊñïóôÜôåò
ÊÝéê öñïýôùí
Plum-cake
ÐáíôåóðÜíé
ÊñÝðåò ìå ãÝìéóç (óå 2 Ýóåéò)
Ìðéóêüôá ìéêñþí äéáóôÜóåùí (óå 2
Ýóåéò)
ÁëìõñÜ æýìçò ìå ôõñß (óå 2 Ýóåéò)
ÌðéíéÝ (óå 3 Ýóåéò)
Ìðéóêüôá (óå 3 Ýóåéò)
ÌáñÝãêåò (óå 3 Ýóåéò)
0.5
1
0.7
0.5
1.2
0.6
0.4
0.7
0.7
0.5
3
2 Þ 3
3
3
2 êáé 4
2 êáé 4
2 êáé 4
1, 3 êáé 5
1, 3 êáé 5
1, 3 êáé 5
15
15
15
15
15
15
15
15
15
15
180
180
180
160
200
190
210
180
180
90
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
ÊáôåøõãìÝíá
Ðßôóá
Ðáóôßôóéï ìå êïëïêõ Üêéá êáé
êáñáâßäåò
×ùñéÜôéêç óðáíáêüðéôá
ØùìÜêéá
ËáæÜíéá
ÔñáãáíÜ øùìÜêéá
0.3
0.4
0.5
0.3
0.5
0.4
0.4
2
2
2
2
2
2
2
-
-
-
-
-
-
-
250
200
220
200
200
180
220
12
20
30-35
25
35
25-30
15-20
ÐñïøçìÝíá
ÖôåñÜ êïôüðïõëïõ ñïäïêïêêéíéóìÝíá 0.4 2 - 200 20-25
Fast cooking
ÖñÝóêá Ôñüöéìá
Ìðéóêüôá (ðáóôáöñüëá)
Plum-cake
ÁëìõñÜ æýìçò ìå ôõñß
0.3
0.6
0.2
2
2
2
-
-
-
200
180
210
15-18
45
10-12
Ðïëõ-
ìáãåßñåìá
Ðßôóá (óå 2 Ýóåéò)
ËáæÜíéá
Áñíß
Øçôü êïôüðïõëï + ðáôÜôåò
Óêïõìðñß
Plum-cake
ÌðéíéÝ (óå 2 Ýóåéò)
Ìðéóêüôá (óå 2 Ýóåéò)
ÐáíôåóðÜíé (óå 1 Ýóç)
ÐáíôåóðÜíé (óå 2 Ýóåéò)
ÁëìõñÜ êÝéê
1
1
1
1+1
1
1
0.5
0.5
0.5
1
1.5
2 êáé 4
3
2
2 êáé 4
2
2
2 êáé 4
2 êáé 4
2
2 êáé 4
3
15
10
10
15
10
10
10
10
10
10
15
230
180
180
200
180
170
190
180
170
170
200
15-20
30-35
40-45
60-70
30-35
40-50
20-25
10-15
15-20
20-25
25-30
Öïýñíïò
Ðßôóá
Ðßôóá
Øçôü ìïó÷áñßóéï Þ âïäéíü
Êïôüðïõëï
0.5
1
1
3
2
2 Þ 3
15
10
10
220
220
180
15-20
25-30
60-70
Barbecue
Ãëþóóåò êáé óïõðéÝò
ÓïõâëÜêéá áðü êáëáìÜñéá êáé ãáñßäåò
ÓïõðéÝò
ÖéëÝôï ìðáêáëéÜñïõ
Ëá÷áíéêÜ óôï ðëÝãìá
Ìðñéæüëåò ìïó÷áñßóéåò
ËïõêÜíéêá
Hamburger
Óêïõìðñß
Ôïóô (Þ öñõãáíéÜ)
0.7
0.6
0.6
0.8
0.4
0.8
0.6
0.6
1
4 êáé 6
4
4
4
4
3 Þ 4
4
4
4
4
4
-
-
-
-
-
-
-
-
-
-
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
10-12
8-10
10-15
10-15
15-20
15-20
15-20
10-12
15-20
3-5
Gratin Êïôüðïõëï óôï ãêñéë
ÓïõðéÝò
1.5
1.5
2
2
10
10
200
200
55-60
30-35

18
GR
×ñÞóç ôçò çëåêôñéêÞò åðéöÜíåéáò
ìáãåéñÝìáôïò.
 Óå êÜèå åðéëïãÝá õðïäåéêíýåôáé ç èÝóç ôçò
áíôßóôïé÷çò çëåêôñéêÞò åóôßáò.
ÇëåêôñéêÝò åóôßåò
Ç ñýèìéóç ìðïñåß íá äéåíåñãçèåß óôñÝ ïíôáò ôïí
áíôßóôïé÷ï åðéëïãÝá äåîéüóôñï á Þ áñéóôåñüóôñï á
óå 6 äéá ïñåôéêÝò èÝóåéò:
Ñýèìéóç ÊáíïíéêÞ Þ ôá÷åßá çëåêôñéêÞ åóôßá
0ÓâçóôÞ
1×áìçëÞ
2 5 Ìåóáßá
6ÕøçëÞ
Ãéá ïðïéáäÞðïôå èÝóç ôïõ åðéëïãÝá äéá ïñåôéêÞ áðü
åêåßíç ôïõ óâçóßìáôïò, áíÜâåé ôï åíäåéêôéêü ùôÜêé
ëåéôïõñãßáò.
ÐñáêôéêÝò óõìâïõëÝò ãéá ôç ÷ñÞóç ôùí
çëåêôñéêþí åóôéþí
Ãéá ôçí áðï õãÞ áðþëåéáò èåñìüôçôáò êáé æçìéþí
óôçí åóôßá, åßíáé êáëü íá ÷ñçóéìïðïéåßôå êáôóáñüëåò
ìå âÜóç åðßðåäç êáé äéáìÝôñïõ ü÷é ìéêñüôåñçò áðü
åêåßíç ôçò åóôßáò.
Qsh Esta kanonik¾ ¾ tacea
SbhstÒ
Y»simo cortarikèn, yarikèn
2Pat£tej ston atmÒ, minstrej, fasÒlia,
rebÚqia
3Suncish yhsmatoj me £lwn trofmwn,
minstrej
4Y»simo (mtrio)
5Y»simo (dunatÒ)
6Rodokokknisma h epteuxh brasmoÚ se
sÚntomo crÒno
 Ðñéí ÷ñçóéìïðïéÞóåôå ôéò åóôßåò ãéá ðñþôç ïñÜ,
ðñÝðåé íá ôéò èåñìÜíåôå óôç ìÝãéóôç èåñìïêñáóßá ãéá
ðåñßðïõ 4 ëåðôÜ, ÷ùñßò êáôóáñüëåò. Óå áõôÞ ôçí
áñ÷éêÞ Üóç, ç ðñïóôáôåõôéêÞ åðÝíäõóç óêëçñáßíåé
êáé ôÜíåé óôç ìÝãéóôç áíôï÷Þ ôçò.

GR
ÐñïöõëÜîåéò êáé óõìâïõëÝò
!Ç óõóêåõÞ ó÷åäéÜóôçêå êáé êáôáóêåõÜóôçêå
óýì ùíá ìå ôïõò äéåèíåßò êáíüíåò áó áëåßáò.
Ïé ðñïåéäïðïéÞóåéò ðïõ áêïëïõèïýí ðáñÝ÷ïíôáé ãéá
ëüãïõò áó áëåßáò êáé ðñÝðåé íá äéáâáóôïýí
ðñïóåêôéêÜ.
ÃåíéêÞ áóöÜëåéá
 Ïé ïäçãßåò áõôÝò éó÷ýïõí ìüíï ãéá ôéò ÷þñåò
ðñïïñéóìïý ôá óýìâïëá ôùí ïðïßùí
áðåéêïíßæïíôáé óôï åã÷åéñßäéï êáé óôçí ðéíáêßäá
ìçôñþïõ ôçò óõóêåõÞò.
Ç óõóêåõÞ áõôÞ ó÷åäéÜóôçêå ãéá ìç åðáããåëìáôéêÞ
÷ñÞóç óôï åóùôåñéêü êáôïéêßáò.
Ç óõóêåõÞ äåí åãêáèßóôáôáé óå åîùôåñéêü ÷þñï, êé
ïýôå áí ï ÷þñïò óêåðÜæåôáé. Åßíáé ðïëý åðéêßíäõíï
íá ôçí á Þóåôå åêôåèåéìÝíç óå âñï÷Þ êáé êáêïêáéñßá
Ìçí áããßæåôå ôç ìç÷áíÞ ìå ðüäéá ãõìíÜ Þ ìå ôá
÷Ýñéá Þ ôá ðüäéá âñåãìÝíá.
Ç óõóêåõÞ ðñÝðåé íá ÷ñçóéìïðïéåßôáé ãéá ôï
ìáãåßñåìá ôñï ßìùí, ìüíï áðü Üôïìá åíÞëéêá êáé
óýì ùíá ìå ôéò ïäçãßåò ðïõ áíá Ýñïíôáé óôï
ðáñüí åã÷åéñßäéï.
Ç óõóêåõÞ áõôÞ á ïñÜ ìéá óõóêåõÞ êáôçãïñßáò 1
(ìïíùìÝíç) Þ êáôçãïñßáò 2  õðïêáôçãïñßáò 1
(åíôïé÷éóìÝíç ìåôáîý äýï åðßðëùí).
 ÊáôÜ ôç ÷ñÞóç ôçò óõóêåõÞò ôá èåñìáíôéêÜ
óôïé÷åßá êáé ïñéóìÝíá ìÝñç ôçò ðüñôáò ôïõ
ïýñíïõ êáèßóôáíôáé ðïëý èåñìÜ. ÐñïóÝ÷åôå
íá ìçí ôá áããßæåôå êáé êñáôÜôå ôá ðáéäéÜ
ìáêñéÜ.
Âåâáéùèåßôå üôé ôá êáëþäéá ôñï ïäïóßáò Üëëùí
çëåêôñéêþí óõóêåõþí äåí Ýñ÷ïíôáé óå åðá Þ ìå ôá
èåñìÜ ìÝñç ôïõ ïýñíïõ.
Ìçí êáëýðôåôå ðïôÝ ôá áíïßãìáôá áåñéóìïý êáé
äéáóðïñÜò ôçò èåñìüôçôáò.
Óôéò çëåêôñéêÝò åóôßåò äåí ðñÝðåé íá ôïðïèåôïýíôáé
êáôóáñüëåò áóôáèåßò Þ ðáñáìïñ ùìÝíåò, ãéá íá
áðï åõ÷èïýí áíáôñïðÝò. Ôïðïèåôåßôå ôéò óôï
ðëáßóéï ìáãåéñÝìáôïò ìå ôéò ëáâÝò ðñïò ôï êÝíôñï
ôçò óõóêåõÞò.
×ñçóéìïðïéåßôå ðÜíôá ãÜíôéá ïýñíïõ ãéá íá âÜæåôå
Þ íá âãÜæåôå óêåýç.
Ìç ÷ñçóéìïðïéåßôå åý ëåêôá õãñÜ (ïéíüðíåõìá,
âåíæßíç, êëð.) ðëçóßïí ôçò óõóêåõÞò üôáí áõôÞ åßíáé
óå ÷ñÞóç.
Ìçí ôïðïèåôåßôå åý ëåêôï õëéêü óôï êÜôù
äéáìÝñéóìá Þ óôï åóùôåñéêü ôïõ ïýñíïõ: áí ç
óõóêåõÞ ôåèåß îá íéêÜ óå ëåéôïõñãßá èá ìðïñïýóå
íá ðÜñåé ùôéÜ.
¼ôáí ç óõóêåõÞ äåí ÷ñçóéìïðïéåßôáé, íá
âåâáéþíåóôå ðÜíôá üôé ïé åðéëïãåßò åßíáé óôç èÝóç 0.
Ìç âãÜæåôå ôï âýóìá áðü ôçí çëåêôñéêÞ ðñßæá
ôñáâþíôáò ôï êáëþäéï, áëëÜ ðéÜíïíôáò ôï âýóìá.
Ìçí åêôåëåßôå åñãáóßåò êáèáñéóìïý Þ óõíôÞñçóçò
÷ùñßò ðñþôá íá áðïóõíäÝóåôå ôç óõóêåõÞ áðü ôï
çëåêôñéêü äßêôõï.
Áí ç óõóêåõÞ ÷áëÜóåé, ìçí ðñïóðáèÞóåôå ðïôÝ íá
ôçí åðéóêåõÜóåôå ìüíïé óáò. Ïé åðéóêåõÝò ðïõ
äéåíåñãïýíôáé áðü Üôïìá ìç åéäéêåõìÝíá ìðïñåß íá
ðñïêáëÝóïõí æçìéÝò Þ ðåñáéôÝñù äõóëåéôïõñãßåò ôçò
óõóêåõÞò. ÅðéêïéíùíÞóôå ìå ôçí Ôå÷íéêÞ
ÕðïóôÞñéîç.
Ìçí áðïèÝôåôå âáñéÜ áíôéêåßìåíá óôçí áíïé÷ôÞ
ðüñôá ôïõ ïýñíïõ.
 Ïé åóùôåñéêÝò åðé Üíåéåò ôïõ óõñôáñéïý (áí
õðÜñ÷åé) ìðïñåß èåñìáíèïýí.
ÄéÜèåóç
ÄéÜèåóç ôïõ õëéêïý óõóêåõáóßáò: íá å áñìüæåôå
ôïõò ôïðéêïýò êáíïíéóìïýò, þóôå ïé óõóêåõáóßåò íá
ìðïñïýí íá åðáíá÷ñçóéìïðïéçèïýí.
Ç ÅõñùðáúêÞ Ïäçãßá 2002/6/CE ãéá ôá
áðïññßììáôá çëåêôñéêþí êáé çëåêôñïíéêþí óõóêåõþí
(RAEE), ðñïâëÝðåé üôé ïé ïéêéáêÝò çëåêôñéêÝò
óõóêåõÝò äåí ðñÝðåé íá äéáôßèåíôáé óôçí êáíïíéêÞ
ñïÞ ôùí óôåñåþí áóôéêþí áðïññéììÜôùí. Ïé
äéáôåèåßóåò óõóêåõÝò ðñÝðåé íá óõëëÝãïíôáé
÷ùñéóôÜ ãéá íá âåëôéóôïðïéåßôáé ôï êüóôïò
áíÜêôçóçò êáé áíáêýêëùóçò ôùí õëéêþí ðïõ ôéò
óõíèÝôïõí êáé íá áðï åýãïíôáé äõíçôéêÝò æçìéÝò
óôçí õãåßá êáé óôï ðåñéâÜëëïí. Ôï óýìâïëï ôïõ
äéáãñáììÝíïõ êáëáèéïý Ýñåôáé óå üëá ôá ðñïúüíôá
ãéá íá èõìßæåé óôïí êÜôï÷ï ôçí õðï÷ñÝùóç ÷ùñéóôÞò
óõëëïãÞò.
Ïé äéáôéèÝìåíåò çëåêôñéêÝò óõóêåõÝò ìðïñïýí íá
ðáñáäßíïíôáé óôç äçìüóéá õðçñåóßá óõëëïãÞò, íá
ôéò Ýñíåôå óôéò áíôßóôïé÷åò äçìïôéêÝò ðåñéï÷Ýò Þ, áí
ðñïâëÝðåôáé áðü ôç ó÷åôéêÞ åèíéêÞ íïìïèåóßá, íá
ôéò åðéóôñÝ åôå óôïõò ìåôáðùëçôÝò ìå ôçí åõêáéñßá
áãïñÜò íÝïõ ðñïúüíôïò éóïäýíáìïõ ôýðïõ.
¼ëïé ïé êýñéïé ðáñáãùãïß çëåêôñéêþí ïéêéáêþí
óõóêåõþí äñáóôçñéïðïéïýíôáé óôç äçìéïõñãßá êáé
äéá÷åßñéóç óõóôçìÜôùí óõëëïãÞò êáé äéÜèåóçò ôùí
ðáëéþí êáé äéáôéèÝìåíùí óõóêåõþí.
Óåâáóôåßôå êáé ðñïóôáôåýóôå ôï
ðåñéâÜëëïí
ÈÝôïíôáò óå ëåéôïõñãßá ôï ïýñíï óôá ùñÜñéá ðïõ
êõìáßíïíôáé áðü áñãÜ ôï áðüãåõìá ìÝ÷ñé ôéò ðñþôåò
ðñùéíÝò þñåò, óõìâÜëëåôå óôçí ìåßùóç ôïõ ïñôßïõ
áðïññü çóçò ôùí åðé÷åéñÞóåùí çëåêôñéêïý.
Íá äéáôçñåßôå ðÜíôá ôçí ðüñôá ôïõ ïýñíïõ êëåéóôÞ
óôá ðñïãñÜììáôá BARBECUE êáé GRATIN, ôüóï
ãéá íá ðåôý÷åôå âÝëôéóôá áðïôåëÝóìáôá üóï êáé ãéá
åîïéêïíüìçóç åíÝñãåéáò (10% ðåñßðïõ).
Íá åëÝã÷åôå êáé íá äéáôçñåßôå êáèáñÝò ôéò ôóéìïý÷åò
þóôå íá ìçí ðáñïõóéÜæïõí õðïëåßììáôá ôñï Þò êáé
íá êïëëÜíå êáëÜ óôçí ðüñôá, áðïóïâþíôáò
äéáóðïñÜ ôçò èåñìüôçôáò.

20
GR
ÓâÞóôå ôç óõóêåõÞ
Ðñéí áðü êÜèå åñãáóßá, íá áðïóõíäÝåôå ôç óõóêåõÞ
áðü ôï äßêôõï çëåêôñéêÞò ôñï ïäïóßáò.
Êáèáñéóìüò ôçò óõóêåõÞò
 Áðï åýãåôå ôç ÷ñÞóç äéáâñùôéêþí Þ áðïîõóôéêþí
áðïññõðáíôéêþí, üðùò ôá îåëåêéáóôéêÜ êáé ôá
áíôéóêùñéáêÜ ðñïúüíôá, ôá áðïññõðáíôéêÜ óå óêüíç
Þ ó ïõããÜñéá ìå áðïîõóôéêÞ åðé Üíåéá, äéüôé ìðïñåß
íá îýóïõí áíåðáíüñèùôá ôçí åðé Üíåéá.
 Ìç ÷ñçóéìïðïéåßôå ðïôÝ óêïýðåò áôìïý Þ óå õøçëÞ
ðßåóç ãéá ôïí êáèáñéóìü ôçò óõóêåõÞò.
Êáèáñßæåôå ôï ãõáëß ôçò ðüñôáò ìå ó ïõããáñÜêéá
êáé ìç áðïîõóôéêÜ ðñïúüíôá êáé óôåãíþíåôå ìå
Ýíá ìáëáêü ðáíß. Ìç ÷ñçóéìïðïéåßôå õëéêÜ ôñá÷éÜ
áðïîõóôéêÜ Þ ìåôáëëéêÜ îÝóôñá áêïíéóìÝíá ðïõ
ìðïñåß íá îýóïõí ôçí åðé Üíåéá êáé íá ñáãßóïõí
ôï ãõáëß.
Ôá åîùôåñéêÜ åðéóìáëôùìÝíá ìÝñç Þ ôá
áíïîåßäùôá êáé ïé ëáóôé÷Ýíéåò ôóéìïý÷åò ìðïñïýí
íá êáèáñßæïíôáé ìå Ýíá ó ïõããáñÜêé âñåãìÝíï ìå
÷ëéáñü íåñü êáé ïõäÝôåñï óáðïýíé. Ãéá ôïõò
äýóêïëïõò ëåêÝäåò, ÷ñçóéìïðïéÞóôå ðñïúüíôá
åéäéêÜ. ÌåôÜ ôïí êáèáñéóìü, íá îåðëÝíåôå ìå
Ü èïíï íåñü êáé íá óôåãíþíåôå. Ìç
÷ñçóéìïðïéåßôå áðïîõóôéêÝò óêüíåò Þ äéáâñùôéêÝò
ïõóßåò.
Ôï åóùôåñéêü ôïõ ïýñíïõ êáèáñßæåôáé êáôÜ
ðñïôßìçóç êÜèå ïñÜ ìåôÜ êÜèå ÷ñÞóç, üóï åßíáé
áêüìç ÷ëéáñü. Íá ÷ñçóéìïðïéåßôå æåóôü íåñü êáé
áðïññõðáíôéêü, íá îåðëÝíåôå åðéìåëþò êáé íá
óôåãíþíåôå ìå ìáëáêü ðáíß. Áðï åýãåôå ôá
áðïîõóôéêÜ ðñïúüíôá.
Ôá áîåóïõÜñ ìðïñïýí íá ðëÝíïíôáé óáí êáíïíéêÜ
óêåýç, áêüìç êáé óôï ðëõíôÞñéï ðéÜôùí.
ÂñùìéÜ êáé ëßðç áðïìáêñýíïíôáé áðü ôïí ðßíáêá
÷åéñéóìïý ìå ó ïõããÜñé ü÷é áðïîõóôéêü Þ ìå
ìáëáêü ðáíß.
Ôï áíïîåßäùôï áôóÜëé ìðïñåß íá ëåêéáóôåß áí
ðáñáìÝíåé óå åðá Þ åðß ìáêñüí ìå íåñü ìå
ìåãÜëç ðåñéåêôéêüôçôá áëÜôùí Þ ìå âßáéá
áðïññõðáíôéêÜ (ðåñéÝ÷ïíôá ùó üñï). ÌåôÜ ôïí
êáèáñéóìü, íá îåðëÝíåôå ìå Ü èïíï íåñü êáé íá
óôåãíþíåôå åðéìåëþò. ÅðéðëÝïí åßíáé óêüðéìï íá
ó ïõããßæåôå åíäå÷üìåíá îå÷åéëßóìáôá íåñïý.
ÓõíôÞñçóç êáé öñïíôßäá
04/2007 - 195061830.00
¸ëåã÷ïò ôùí ôóéìïõ÷þí ôïõ ïýñíïõ
Íá åëÝã÷åôå ðåñéïäéêÜ ôéò ôóéìïý÷åò ãýñù áðü ôçí
ðüñôá ôïõ ïýñíïõ. Áí åßíáé èáñìÝíåò,
áðåõèõíèåßôå óôï ðëçóéÝóôåñï ÊÝíôñï Ôå÷íéêÞò
ÕðïóôÞñéîçò. Äåí óõíéóôÜôáé íá ÷ñçóéìïðïéåßôå ôï
ïýñíï üóï äåí Ý÷ïõí áíôéêáôáóôáèåß ïé ôóéìïý÷åò.
ÁíôéêáôÜóôáóç ôçò ëõ÷íßáò öùôéóìïý ôïõ
öïýñíïõ:
1. Á ïý áðïóõíäÝóåôå ôï
ïýñíï áðü ôï çëåêôñéêü
äßêôõï, âãÜëôå ôï ãõÜëéíï
êáðÜêé ôçò èÞêçò ôçò ëõ÷íßáò
(âëÝðå åéêüíá).
2. ÂãÜëôå ôç ëõ÷íßá êáé
áíôéêáôáóôÞóôå ôçí ìå ìéá
áíÜëïãç: ôÜóçò 230V, éó÷ýïò
25 W, óýíäåóçò E 14.
3. ÎáíáìïíôÜñåôå ôï êáðÜêé êáé åðáíáóõíäÝóôå ôï
ïýñíï óôï çëåêôñéêü äßêôõï.
Ôå÷íéêÞ õðïóôÞñéîç
Èá ðñÝðåé íá ãíùóôïðïéåßôå ôá áêüëïõèá:
ôï ìïíôÝëï ôçò óõóêåõÞò (Mod.)
ôïí áñéèìü óåéñÜò (S/N)
ÁõôÝò ïé ôåëåõôáßåò ðëçñï ïñßåò âñßóêïíôáé óôçí
ôáìðåëßôóá ÷áñáêôçñéóôéêþí ðïõ âñßóêåôáé óôç
óõóêåõÞ Þ/êáé óôç óõóêåõáóßá.