Parmco FS60WP4 User manual

Installation
and Operating
Instructions
Model:
FS60WP4
Installation
and Operating
Instructions
727602092022

The Warranty is not valid:
Liability under this warranty will not be accepted for:
p: 09 573 5678
f: 09 573 5699
e: [email protected]
w: ww
w
.parmco.co.nz
The Warranty:
New Zealand
Owned & Operated
for over 25 Years
New Zealand
Owned & Operated
for over 25 Years

Dear Valued Customer,
Thank you and congratulations on purchasing your new Parmco appliance.
All Parmco products are made to the highest quality and design standards. We are
sure you will enjoy your new appliance.
As a note, please read through these instructions carefully. These will assist you
appliance. Please take special note of all detailed technical information and installation
instructions. It is essential that you follow these instructions to ensure the safety
and reliability of this appliance.
future warranty claims lodged, so please check with Parmco Appliances before any
installation is carried out.
this product or any other products in Parmco’s extensive range, visit us online at
www.parmco.co.nz.
Regards,
The Parmco Team

TABLE OF CONTENTS
Safety instructions......................................................................................................3
How to save energy..............................................................................................................4
Unpacking............................................................................................................................
5
Disposal of the appliance...................................................................................................
..5
Description of the appliance...................................................................................6
Installation......................................................................................................................7
Operation...................................................................................................................
.....9
Before first use....................................................................................................................9
How to use the heating plate..................................................... ..........................................9
Oven functions and operation.............................................................................................10
Cleaning and maintenance...................................................................................14
Operation in case of emergency........................................................................14
Baking in the oven....................................................................................................15
Technical information..............................................................................................21
2
Control panel.......................................................................................................................5

SAFETY INSTRUCTIONS
The appliance becomes hot during operation. Take care not to touch the hot parts
inside the oven.
Always keep children away from the cooker.
While in operation direct contact with the cooker may cause burns!
Ensure that small items of household equipment, including connection leads, do not
touch the hot oven or the hob as the insulation material of this equipment is usually
not resistant to high temperatures.
Do not leave the cooker unattended when frying. Oils and fats may catch fire due to
overheating.
Do not allow the hob to get soiled and prevent liquids from boiling over onto the
surface of the hob, Any spillages should be cleaned up as they happen.
Do not place pans with a wet bottom on the warmed up heating zones as this can
cause irreversible changes to the hob(irremovable stains).
Do not switch on the hob until a pan has been placed on it.
Do not put pans weighing over 15kg on the opene d door of the oven and pans ove r
25kg on the hob.
Do not use harsh cleaning agents or sharp metal objects to clean t he doors as they
can scratch the surface, which could then result in the glass cracking.
Do not use the cooker in the event of a technical fault. Any faults must be fixed by an
appropriately qualified and authorized person.
In the event of any incident cau sed by a technic al fault, disconnect the power and
report the fault to the service centre to be repaired.
The rules and provisions contained in this instruction manual should be strictly
observed. Do not allow anybody who is not familiar with the contents of this
instruction manual to operate the cooker.
The cooker should not be cleaned using steam equipment.
3

HOW TO SAVE ENERGY
Using energy in a
responsible way not only
saves money but also
helps the environment. So
let’s save energy! And this
is how you can do it:
●Use proper pans for cooking.
Pans with thick, flat b ases can save up to
1/3 on electric energy. Remember to cover
pans if possible otherwise you will use four
times as much energy!.
●Match the size of the saucepan to the
surface of the heating plates.
A saucepan should never be smaller than
a heating plate.
●Ensure heating plates and pan bases
are clean.
Soils can prevent heat transfer-and
repeatedly burnt -on spillages caan often
only be removed by products which cause
damage to the environment.
●Do no t uncover the pan too often(a
watched pot never boils!).
Do not open the cover door unnecessarily
often.
●Switch off the oven in good time and
make use of residual heat.
For long cooking times,switch off heating
zones 5 to 10 minutes before finishing
cooking.This saves up to 20% on energy.
●Only use the oven when cooking larger
dishes.
Meat of up to 1 kg can be prepared more
economically in a pan on the cooker
burner.
●Make use of residual heat from the
oven.
If the cooking time is greater than
40minutes it is recommended to switch off
the oven 10 minutes before the end time.
Caution!
When using the timer set appropriately
shorter cooking times according to the dish
being prepared.
●Only grill with the ultrafan after closing
the oven door.
●Make sure the oven door is properly
closed.
Heat can leak through spillages on the
door seals. Clean up any spillages
immediately.
●Do not install the cooker in the direct
vicinity of refrigerators/freezers.
Otherwise energy consumption increases
unnecessarily.
4

UNPACKING
After unpacking, please dispose of all
elements of packaging in a way that will
not cause damage to the environment.
All materials used for packaging the
appliance are environmentally friendly;
they are 100% recyclable and are marked
with the appropriate symbol.
DISPOSAL OF THE APPLIANCE
During unpacking, the packaging materials
(polythene bags, polystyrene pieces, etc.)
should be kept out of reach of children.
Caution!
During transportation,
protective packaging was
used to protect the
appliance
against any damage.
Old appliances should not
simply be disposed of with
normal household waste, but
should be delivered to a
collection and recycling
centre for electric and
electronic equipment.
A symbol shown on the product, the
instruction manual or the packaging shows
that it is suitable for recycling.
Materials used inside the appliance are
recyclable and are labelled with
information concerning this. By recycling
materials or other parts from used devices
you are making a significant contribution to
the protection of our environment.
Information on appropriate disposal
centres for used devices can be provided
by your local authority.
5

DESCRIPTION OF THE APPLIANCE
1 Temperature control knob 2 Oven function selection knob
3 ,4,5,6 Heating plate control knobs 7
Oven operation signal light
8
Cooker operation signal light
9 Oven door handle
10 Drawer Heating plate
11
6
12 Mechanical timer
1
2
12
3,4,5 6,
7
8
9
10
11

Installing the cooker
The kitchen where the appliance is to
The room should be equipped with a
ventilation system that pipes away
exhaust fumes created during
combustion. This system should
consist of a ventilation grid or hood.
Hoods should be installed according
to the manufacturer’s instructions.
The cooker should be placed so as
to ensure free access to all control
elements.
Coating or veneer used on fitted
furniture must be applied with a heat
resistant adhesive (100℃).This
prevents surface deformation or
detachment of the coating. If you
are unsure of your furniture’s heat
leaveresistance, you should
the cooker should be resistant to
high temperatures. During operation,
its back side can warm up to around
The following instructions are addressed to
the qualified specialist installing the cooker.
These instructions aim to ensure that installstion
is performed as professionally as possible.
be installed must be dry and well ventilated.
approximately 2 cm of free a space
around the cooker. The wall behind
Fix the cooker to the back wall with 2 chains
Anti tilt chains are located at the rear of the
appliance and must be secured to the wall
behind the appliance to prevent accidental
tipping/tilting.The chain length must be as
short as practicable to avoid appliance tilting
forward and also diagonal to avoid appliance
moving sideways.
The cooker should stand on a hard,
even floor(do not put it on a base.)
Before you start using the cooker it should
be leveled,which is particularly important for
fat distribution in a frying pan. To this
purpose, adjustable feet are accessible after
removal of the drawer. The adjustment range is +/-5mm.
To fit the rear panel/splashback,slide the lugs on the bottom of the panel
into the matching slots on rear of stove and fix with screws provided.





Electrical connection
Caution!
All electrical work should be carried out by a suitably qualified and authorized electrician.
No alterations or willful changes in the electricity supply should be carried out.
Fitting guidelines
The cooker is manufactured to work with three-phase alternating current (400V 3N~50 60Hz).
The voltage rating of the cooker heating elements is 220-240V /60Hz . Adapting the cooker to operate
with one-phase current is possible by appropriate bridging in the connectionbox according
to the connection diagram below. The connection diagram is also found on the cover of the
connection box. Remember that the connection wire should match the connection type and
the power rating of the cooker.
The connection cable must be secured in a strain-relief clamp.
Caution!
Remember to connect the safety circuit to the connection box terminal marked with . The
electricity supply for the cooker must have a safety switch which enables the power to be
cut off in case of emergency. The distance bet ween the working contacts of the safety
switch must be at least 3 mm.
Before connecting the cooker to the power supply it is important to read the information on
the data plate and the connection diagram.
INSTALLATION
8
~
CONNECTION DIAGRAM
Caution! Voltage of heating elements 230V
Caution! In the event of any connection the safety
Wire must be connected to the E terminal.
Recommended
type of
connection
lead
1For 220-240V earthed one-phase
connection, bridges connect 1-2-3
terminals and 4-5 terminals, safety
wire to
L1
N
E
H05VV-F3G4
2For 380-415/220-240V earthed three-
phase connection, bridges connect 4-
5 terminals, phases in succession 1,2
and 3, earth to 4-5, the safety wire to
NE
L1 L2 L3
H05VV-F5G1,5
L1=R, L2=s, L3=T, N=earth terminal, E=safety wire terminal
12 3
4

OPERATION
Before first use
Remove packaging, empty the drawer, clean the interior of the oven and the hob.
Take out and wash the oven fittings with warm water and a little washing-up liquid.
Switch on the ventilation in the room or open a window.
Heat the oven (to a temperature of 250?, for approx. 30 min.), remove any stains and
wash carefully; the heating plates of the hob should be heated for around 4 min.
without a pan.
When heat the oven for the first time, it is normal phenomenon to give off smoke and
peculiar smell. This will disappear about 30 minutes later.
How to use the heating plate
The level of heat can be adjusted gradually by turning the appropriate knob to the right or
left.
Switching on the plate results in a orange signal light on the control panel turning on.
An appropriately selected pan saves energy.
A pan should have a thick, flat base with a diameter equal to the plate diameter, as in that
case heat is transferred most efficiently.
Caution!
Ensure the plate is clean – a soiled zone does not transfer all of the heat.
Protect the plate against corrosion.
Switch off the plate before a pan is removed.
Do not leave pans with prepared dishes based on fats and oils unattended on the switched
– on plate; hot fat can spontaneously catch fire.
9
Switching off
MIN.
Warming up
Stewing vegetables,
slow cooking
Cooking soups,larger
dishes
Slow frying
Grilling meat,fish
MAX.
Fast heating up,
fast cooking and frying

OPERATION
10
Temperature selection knob
Oven andoperation functions
Oven is controlled by the function knob and
and the temperature
mechanical timer
selection knob.
The mechanical timer knob
If you don't want the oven work
controlled by the mechanical timer ,
you can turn the mechanical timer to
the position
0
100
150
200
250
50
100
150
200
250
50
0

11
OPERATION
Possible settings of the oven function
knob
Caution!
When selecting any oven function, the
oven will only be switched on after the
temperature has been set by the
temperature selection knob.
Possible settings of the oven function
knob
Separate oven lighting
By setting the knob to this position the light-
ing inside the oven is switched on, e.g.use
when washing the oven chamber.
Caution!
At this oven function knob position.
The oven is not being warmed up.
Radiant heat from the grill element is
combined with the recessed upper bake
element, yielding an intense browning effect,
enabling large quantities of food, particularly
meat, to be grilled evenly.
Grill and upper element
Heat coming solely from the bottom of the
Lower element
ovenmakes it possible to cook foods with a
diminished browning effect. This is
recommended for pies, tarts, and pizzas.
Conventional Bake
Heat originates from above and below the
food, yielding a traditional baking effect
that is best for cooking one dish at a time.
This mode is suitable for roasts, bread,
cakes, and fatty meats such as goose or duck.

12
OPERATION
Oven guide levels
Baking pans and accessories (oven grid, baking tray, etc) may be inserted into the oven in
5 guiding levels.
Appropriate levels are indicated in the tables that follow.
Always count levels from the bottom upwards!
CLEANING AND MAINTENANCE
By ensuring proper cleaning and
maintenance of your oven you can have a
significant influence on the continuing
fault-free operation of your appliance.
Before you start cleaning,, the oven must
be switched off and you should ensure that
all knobs are set to the “0”position. Do not
start cleaning until the oven has
completely cooled.
Oven
The oven sh ould be cleaned after every
time use.
Cool the oven completely before cleaning.
Never clean the appliance with
pressurized hot steam cleaner!
The oven chamber should only be
washed with warm water and a small
amount of washing-up liquid.
Steam cleaning
-pour 250m l of water (1 glass) into a
bowl placed in the oven on the first level
from the bottom.
-Close the oven door,
-Set the temperature knob to 50 ℃, and
the function knob to the bottom heater
position,
-heat the oven chamber for
approximately 30 minutes,
-Open the oven door, wipe the chamber
inside with a cloth or sponge and wash
using warm water with washing-up
liquid.
After cleaning the oven chamber wipe it
dry.
Caution!
Do not use cleaning products containing
abrasive materials for the cleaning and
maintenance of the glass front panel.

CLEANING AND MAINTENANCE
Replacement of the oven light
bulb
In order to avoid the possibility of an
electric shock ensure that the appliance is
switched off before replacing the bulb.
Set all control knob to the position “0”
and disconnect the mains plug,
Unscrew and wash the lamp cover
and then wipe it dry.
Unscrew the light bulb from the socket,
replace the bulb with a new one– a
high temperature bulb(300℃) with the
following parameters:
- Voltage 230V
- Power 25 W
- thread G9.
Screw the bulb in, making sure it is
properly inserted into the ceramic
socket.
Screw in the lamp cover.
Clean hard stains using non-abrasive
detergents, special products that can
be found in the supermarkets.
After the element has been cleaned
and dried,apply solid hotplate protector
(available in the supermarkets) or a
light coat of cooking oil to the element.
Important Notice:
After use, a discolouration of the stainless
steel hot plate rims is to be expected and
cannot be avoided. This does notaffect the
operation of the cooktop.
Failure to correctly clean and maintain
these elements may result in rusting and
pitting of the elements. Damage to the
elements caused by incorrect maintenance
is not covered under warranty.
Door removal
In order to obtain easier access to the oven
chamber for cleaning, it is possible to
remove the door.
To do this, tilt the safety catch part of the
hinge upwards. Close the door lightly, lift
and pull it out towards you. In order to fit
the door back on to the cooker, do the
inverse. When fitting, ensure that the notch
of the hinge is correctly placed on the
protrusion of the hinge holder. After the
door is fitted to the oven, the safety catch
should be carefully lowered down again. If
the safety catch is not set it may cause
damage to the hinge when closing the
door.
Tilting the hinge safety catches
Door removal
13

2
14

BAKING IN THE OVEN
Baking pastry
Most appropriate position for baking is the
application of both upper and lower heater,
or the hot air.
Warning!
The baking parameters given in Tables
are approximate and can be corrected
based on your own experience and
cooking preferences;
In case you may not fin d any particular
type of cake in the tables, use the
information available for the next most
similar type of cake.
Baking with upper and lower
heaters
Use only a single guide level.
This baking position is especially
suitable for baking dry pastry, bread and
teacakes. Use dark baking pans. Light
pans reflect heat and pastry is not
adequately browned.
Always place baking pans on the grid
rack. Remove the grid only of baking in
the flat biscuit tray, supplied with the
appliance.
Preheating shortens the baking time. Do
not put the cake in the oven until proper
temperature is obtained.
Baking tips
Is pastry baked?
Pastry has fallen
Pastry is too light below
Cheese cake is undercooked
Warnings regarding the baking
tables
15
Pierce the cake with a wooden peg at the
thickest part, if the dough does not stick to
it, the cake is baked. You may switch off
the oven and use the remaining heat.
Check the recipe. Use less fluid next time.
Follow the mixing times, especially when
using powered kitchen mixers.
Use dark baking pan next time, or place
the pan one level lower, or switch on the
lower heater a while before the
completion.
Next time reduce the baking temperature
and extend the baking time.
The tables indicate the temperature
range. Always select lower temperature
first. You may always increase the
temperature in case pastry needs more
baking.
Baking times are indicative only. They
may vary in dependence of individual
characteristics.
The asterix indicates that the oven
requires preheating.

Pastry Baking Table
16
BAKING IN THE OVEN
Type of pastry Guide level
(from down
upwards)
Temp(℃) Guide level
(from down
upwards)
Sweet pastry
Raisin cake 2 160-170 2
Ring cake 2 160-170 2
Tree cake (tart
form)
2 160-170 2
Cheese cake
(tart form)
2180-190 3
Fruit cake 2 190-200 3
Fruit cake with
icing
2180-190 3
Sponge cake 2 180-190 2
Flake cake 3 190-200 3
Fruit cake mix
dough
3180-190 3
Cherry cake 3 190-210 3
Jelly roll 3 190-200 3
Fruit fan 3 160-170 3
Plait bun 2 190-210 3
Christmas cake 2 180-190 3
Apple pie 2 190-210 3
Puff paste 2 180-190 3
Salted pastry
Bacon roll 2 190-200 3
Pizza 2 220-240 3
Bread 2 200-220 3
Rolls 2 210-230 3
Cookies
Caraway roll 3 180-190 3
Biscuits 3 180-190 3
Danish pastry 3 190-210 3
Flaky pastry 3 200-210 3
Cream puff 3 190-210 3
Deep frozen
pastry
Apple pie,
cheese pie
2190-210 3
Cheese cake 2 190-200 3
Pizza 2 210-230 3
Chips for oven 2 210-230 3
Potato fries for 2 210-230 3

BAKING IN THE OVEN
Roasting
Best results are obtained with the
engagement of both upper and lower.
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
Tips regarding roasting pans
Use light enamel pans, temperature
resistant glass pans, clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be cooked sooner.Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested
temperatures, guide level and roasting
times. Roasting time largely depends upon
the type of meat, its size and quality. So
you may expect some variations
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal, and does not affect the
operation of the oven. However, after
the completion of roasting wipe the
oven door and the glass thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one
kilogram in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
neat. Roast must be surveyed at all
times. And liquid added if necessary.
At approximately the middle of the
indicated time turn the roast round,
especially if you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of
the oven.
17

BAKING IN THE OVEN
Roasting table
18
Type of meat Weight
(in grams)
Temp
（℃）
Roasting
time
(in min.)
Beef
Beef loin 1000 2 210-230
Beef loin 1500 2 210-230
Roast beef,
rare
1000
2 230-240
Roast beef,
well done
1000
2 230-240
Pork
Pork roast with
skin
1500
2 190-200
Flank
1500 2 200-210
Flank
2000 2 190-210
Pork loin
1500 2 210-230
Meat roll
1500 2 210-230
Pork cutlet
1500 2 190-210
Minced meat
roast
1500
2 220-230
Veal
Veal roll
1500 2 190-210
Veal knuckle
1700 2 190-210
Lamb
Lamb prime
ribs
1500
2 200-210
Mutton blade
bone
1500 2 200-210
Ham 1500 2 200-220
Poultry
Chicken entire 1200 2 210-220
Hen 1500 2 210-220
Duck 1700 2 190-210
Goose 4000 2 170-180
Turkey 5000 2 160-170
Fish
Fish, entire 1000 2 210-220
Fish soufflé 1500 2 190-210
Shelf
position
100-120
120-150
30-40
40-50
140-160
120-150
150-180
120-140
120-140
100-120
60-70
(from down
upwards)
60-70
70-90
120-150
180-200
180-240
50-60
50-70
100-120
90-120
120-130
100-120
120-130