User manual GORENJE BO747A33BG

[. . . ] This detailed instruction manual is supplied to make the use of this product easier. The instructions should allow you to learn about your new appliance as quickly as possible. If you do find transport damage, please contact the seller from which you purchased the appliance, or the regional warehouse from which it was supplied. The telephone number can be found on the invoice or on the delivery note. [. . . ] To continue cooking, press the (A) knob and hold it for 2 seconds, and set a new cooking time if necessary. B) Setting the delayed start This mode allows you to specify the time when the oven should start to operate (cooking start time) and the time when you wish the cooking process to stop (end time). DELETING A SETTING Delete the setting by pressing the (A) knob and holding it for 2 seconds. After the use of the oven, some water may be left in the condensate channel (underneath the door). If your desired food cannot be found in the cooking table, find information for similar food. Start with a lower temperature setting and increase it if you find the food is not browned sufficiently. Cooking times are rough estimates and may vary subject to some conditions. Only preheat the oven if required by the recipe of in the tables in this instruction manual. Hence, baking several types of pastry or several pizzas successively will save a lot of energy as the oven will already have been preheated. Use dark, black silicon-layered or enamel-coated baking sheets and trays as they conduct the heat very well. When using parchment paper, make sure it is resistant to high temperatures. When cooking larger chunks of meat or pastry, a lot of steam will be generated inside the oven, which in turn may condense on the oven door. This is a normal phenomenon which will not affect the operation of the appliance. Switch off the oven approximately 10 minutes before the end of the cooking process to save energy by making use of the accumulated heat. Standard doneness levels and recommended final core temperature for different types of meat Type of food VEAL Well done PORK Medium Well done LAMB Well done MUTTON Rare Medium rare Medium Well done GOAT MEAT Medium Well done POULTRY Well done FISH Well done Meaty red, like raw meat, little juice Light red, a lot of light red juice pink , small amount of pale pink juice Evenly greyish brown, little colourless juice Meaty red light red pink in the middle grey The heaters in the bottom and in the ceiling of the oven cavity will radiate heat evenly into the oven interior. Stainless steel trays are not suitable as they strongly reflect the heat. Provide enough liquid during the cooking process to prevent the meat from burning. Type of food Use this system to roast chicken, if the appliance does not have the system. Use this system to bake pizza, if the appliance does not have the system. The symbol * means that the oven should be preheated using the selected cooking system. In light-coloured baking sheets or trays, the browning of the pastry will be poorer, as such equipment will reflect the heat. Type of food PASTRY Vegetable soufflé Sweet soufflé Rolls* White bread* Buckwheat bread* Whole grain bread* Rye bread* Spelt bread* Walnut cake Sponge cake* Cheesecake Cupcakes Small pastries made with yeast dough Cabbage pirozhki Fruitcake Meringue cookies Jelly-filled rolls (Buchtel) The symbol * means that the oven should be preheated using the selected cooking system. [. . . ] dEACTIVATING AND ACTIVATING THE DOOR LOCK The oven should be cooled down completely. Push the door lock to the right by 90° with Your thumb until you feel a click. To reactivate the door lock, open the oven door and use your right-hand index finger to pull the lever towards you. Oven door is fitted with a system that dampens the door closing force, starting at the 75-degree angle. [. . . ]