User manual HUSQVARNA QS1220

[. . . ] The correct cleaning operations contained in this manual allow you to maintain the cooker's performance unchanged over time. The individual sections are set out in order to allow you to become familiar with all the functions in the cooker. The text is easy to comprehend and is accompanied with detailed images and simple pictograms. Reading this manual thoroughly will provide you with the answer to any question that may arise regarding the correct use of your new cooker. INSTRUCTIONS FOR THE USER: include suggestions, the description of the controls and the correct cleaning and maintenance operations for the appliance. INSTRUCTIONS FOR THE INSTALLER: for the qualified technician who is in charge of adequately checking the gas system, installing, commissioning and testing the appliance. Contents 1. [. . . ] To activate it, turn the energy regulator knob to position . 6. 3 Switching off After cooking, return the knob to position . The ceramic hob features a residual heat indicator which reproduces in reduced scale the position of the heating diameters. This light indicates that the surface area is still hot. Do not clean or touch the surface until the residual heat indicator has switched off. 15 Instructions for the user 7. Using the electric oven When the oven or grill is operating, the outer surface and oven door can become very hot. Do not use the door as a stool. 7. 1 General warnings Do not cook food on the bottom of the oven. When using the oven for the first time, or after a power cut, the display flashes regularly indicating . To set the display, refer to section "SET THE TIME OF DAY" on page 10. Do not attempt to remove the oven door without consulting the relative instructions carefully (refer to section "11. 1 Removing the oven door"): the hinges on the oven door may cause an injury. 7. 2 Switching on the oven for the first time The first time it is used, the oven may smoke or give off an acrid smell caused by oily residue from manufacturing that may give unpleasant odours or flavours to food. Before putting food in the oven, heat to the maximum temperature for 30-40 minutes with the door closed and wait until the smoke or odour has stopped. To prevent any steam in the oven from scalding, proceed as follows: turn the function switch knob to "0", or to function ; open the door in two stages: hold it partly open (approx. Should you need to adjust the food, leave the door open for as short a time as possible to prevent the temperature inside the oven from lowering to such an extent as to jeopardise cooking. 7. 3 Traditional cooking Turn the function switch knob to position and the thermostat knob to the required temperature. (hot above) For heating above over or below the food, set the function selector switch to position or (hot below). Before cooking meat, we recommend treating it with flavoured oil or marinating it for a few hours. A little tip: meat should always be salted after cooking on the griddle, so that its juices are sealed in. 9. 3 Suggestions for using the ceramic hob correctly In order to obtain maximum efficiency and efficient consumption, it is essential to use only utensils that are suitable for use on a ceramic hob. The diameter of the base of the utensil must be the same as the diameter of the outline of the cooking area. Do not use cast iron pots or pots with a rough base, as they may scratch the surface. 9. 4 Suggestions for using the oven correctly The oven is multifunction. It is possible to cook traditionally, with convection and with the grill. The oven door should be completely closed for all types of cooking including grilling. 9. 4. 1 Traditional cooking With this type of cooking, the heat comes from the top and the bottom. If the cooking requires a hotter temperature from the bottom or from the top, use the lower or upper guides. Traditional cooking is recommended for all food that requires high cooking temperatures, or long brazing times. This system is also recommended when cooking with dishes made of terracotta, porcelain and similar materials. 19 Instructions for the user 9. 4. 2 Convection cooking With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven, thus enabling different food to be cooked at the same time on different shelves. Humidity is eliminated from the air and the drier area prevents odours and flavours from being spread and mixed. [. . . ] It must therefore be installed and connected in compliance with current installation standards. This appliance can only be installed in ventilated rooms, according to current standards, so as to allow, with openings onto external walls or appropriate ducts, for correct natural or forced ventilation that permanently and sufficiently ensures both the air intake necessary for correct combustion and the expelling of vitiated air. 28 Instructions for the installer If this is the only gas appliance in the room, it is necessary to install a hood so as to expel vitiated air naturally and directly, with a rectilinear vertical duct at least twice as long as its diameter and 2 having a minimum section of at least 100 cm . For the essential air intake into the room, it is necessary to prepare a similar opening of at least 2 100 cm that communicates directly outside, situated close to floor level so as not to be obstructed from either inside or outside and so as not to disturb the combustion of the burners and the correct expelling of vitiated air and with a height difference from the exit opening of at least 180 cm. electric fan Remember that the quantity of air necessary for combustion must not be lower than 2 m /h per kW of power (see total power in kW shown on the appliance plate). when other gas appliances are present in the same room, or, if it is not possible to have natural direct ventilation, it is necessary to create natural, indirect ventilation or forced ventilation: for this type of operation, it is necessary to contact a qualified technician for installing and creating the ventilation system in strict compliance with the guidelines set out in current standards. [. . . ]