Indesit K3C11(W)/R Guida utente

Categoria
Piani cottura
Tipo
Guida utente
Cooker
Installation and use
sporák
instalace a pouití
K3C11/R
Sporák
Návod na intaláciu a pouitie
Ïëèòà è ðàáî÷åé ïîâåðõíîñòüþ
Èíñòðóêöèè ïî óñòàíîâêå è
ýêñïëóàòàöèè
Konyhabútor
Beépítés és használat
Ãîòâàðñêà ïå÷êà
Ìîíòàæ è óïîòðåáà
3
11
21
32
40
48
Cooker with electric oven and ceramic hob
Instructions for installation and use
Ïëèòà ñ ýëåêòðè÷åñêîé äóõîâêîé è
ñòåêëîêåðàìè÷åñêîé ïîâåðõíîñòüþ
Èíñòðóêöèè ïî èñïîëüçîâàíèþ è îáñëóæèâàíèþ
CZ
Sporák s elektrickou troubou
Návod k instalaci a pouití
Ãîòâàðñêà ïå÷êà ñ åëåêòðè÷åñêà ôóðíà è êåðàìè÷åí
ïëîò
Èíñòðóêöèè çà ìîíòàæ è óïîòðåáà
Sporák sklokeramickou platòou
Návod na intaláciu a pouitie
HU
Konyhabútor többfunkciós sütovel és
üvegkerámia munkalappal
Beépítési és használati utasítások
SK
3
Caution
In order to guarantee that your appliance operates in a safe and efficient manner:
seek help only from authorised technical assistance centres;
always insist on the use of original spare parts.
1 This appliance was designed for domestic use inside the
home.
2 These instructions are only valid for the countries whose
symbols appear in the manual and on the serial number plate
located on the appliance.
3 This is a class 1 (insulated) or class 2 - subclass 1
(recessed between 2 cabinets) appliance.
4 Before using the appliance, please read this instruction
booklet carefully as it contains important information regarding
the safe installation, use and maintenance of the cooker. Keep
this booklet in a safe place so that, if necessary, it may be
consulted at a later date.
5 After the packaging has been removed, ensure that the
appliance is intact and not damaged in any way. If there is any
doubt, contact a professionally qualified technician and do
not use the appliance. All packaging (plastic bags, polystyrene
foam, staples, etc.) should be kept out of reach of children as
it is potentially dangerous.
6 The appliance must be installed by a qualified person in
compliance with the instructions provided. The manufacturer
shall not be held responsible for any harm caused to persons
or animals or for any damage to personal property resulting
from incorrect installation.
7 The electrical safety of this appliance is only guaranteed when
it has been correctly connected to an efficient earthed electricity
supply in compliance with current electrical safety regulations.
This is a fundamental safety requirement that must be checked
and, if there is any doubt, you should ask a professionally
qualified technician to carry out a thorough check of the supply
system. The manufacturer may not be held responsible for
any damage caused by a mains supply that has not been
earthed correctly.
8 Before connecting the appliance, make sure its rating (which
can be found on the appliance itself and/or on the packaging)
corresponds to the power supply.
9 Make sure that the mains supply and the electrical sockets
can withstand the maximum power of the appliance, which is
indicated on the serial number plate. If there is any doubt,
contact a professionally qualified technician.
10 The appliance must be connected to the mains by means of
an omnipolar switch with a minimum contact opening of 3
mm.
11 If the socket is incompatible with the plug, ask a professionally
qualified technician to replace it with a suitable one. The
technician should also make sure that the power cables
attached to the socket can withstand the maximum power of
the appliance. In general, it is not advisable to use adaptors,
multiple sockets and/or extension cords. If this cannot be
avoided, only use single or multiple adaptors and extension
cords that comply with current safety regulations. Never exceed
the maximum current capacity indicated on the single adaptor
or extension cord, or the maximum power level indicated on
the multiple adaptor.
12 Do not leave the appliance plugged in if it is not in use. Shut
off the main switch for the appliance when it is not being used.
13 The openings used for ventilation and dispersion of heat must
never be covered.
14 Do not attempt to replace the power supply cable yourself. If
the cable is damaged or needs replacing, contact a technical
assistance centre that has been authorised by the
manufacturer.
15 This appliance should only be used for the purpose for which
it was designed. Any other purpose (for example, heating the
room) constitutes improper use of the oven and is dangerous.
The manufacturer may not be held responsible for any
damage caused as a result of improper, incorrect and
unreasonable use of the appliance.
16 All users of electrical appliances should observe several basic
rules. These include:
Do not touch the appliance with wet or damp hands or
feet.
Do not use the appliance when barefoot.
Do not use extension cords. If this cannot be avoided, be
especially careful.
When unplugging the appliance always pull the plug from
the mains socket, do not pull on the cable.
Do not leave the appliance exposed to atmospheric
agents (rain, sunlight, etc.)
Do not allow children or disabled individuals to operate
the appliance without supervision.
17 Always disconnect the appliance from the mains supply (either
by unplugging it or by shutting off the switch) before cleaning
it or carrying out any maintenance work.
18 Before disposing of the appliance, make it unusable by
unplugging it and cutting off the power supply cable. It is also
advisable to remove any potentially hazardous parts,
especially with regard to children who may use the old
appliance as a toy.
19 Do not use unstable or misshapen pans on the electric cooking
zones; this will help to avoid accidental spills. Make sure pan
handles are turned towards the centre of the hob in order to
avoid accidental burns.
20 Do not use flammable liquids (alcohol, petrol, etc...) near the
appliance while it is in use.
21 If you are using small domestic appliances near the hob,
ensure that their power supply cables do not come into contact
with the hot parts of the surface.
22 Always make sure that the knobs are in the “<B>•”/“l”/“¡
position when the appliance is not in use.
23 The heating elements and certain parts of the oven door
become extremely hot when the appliance is in use. Do
not touch these parts yourself and keep children well away
from the appliance.
24 If the cooker is placed on a pedestal, take all necessary
precautions to ensure that the appliance does not slide off
this pedestal.
25 If the surface of the glass cracks, unplug the appliance
immediately. For any repairs, contact only an authorised after-
sales service centre and demand original spare parts. Failure
to comply with the above may compromise the safety appliace.
26 The glass ceramic hob is resistent to thermal and mechanical
shocks. However, it may break due to a shock caused by a
sharp object, such as tool for example. In this case, unplug
the appliance immediately and contact an authorised after-
sales service centre to have it repaired.
27 Rememer that the heating area stays hot for at least half
an hour after being turned off; please refrain from placing
any cookware or other items on the cooking zone while
still hot
4
The following instructions should be read by a qualified
technician to ensure that the appliance is installed,
regulated and technically serviced correctly in compliance
with current regulations.
Important: disconnect the cooker from the electricity when
making any adjustement, maintenance operation, etc.
Positioning
The appliance can be installed next to furniture units which
are no taller than the top of the cooker hob. For proper
installation of the cooker, the following precautions must
be taken:
a) Kitchen cabinets installed next to the cooker that are
taller than the top of the hob must be situated at least
200 mm from the edge of the hob.
b) Hoods must be installed according to the requirements
in the installation manual for the hoods themselves and
in any case at a minimum distance of 650 mm.
c) Place the wall cabinets adjacent to the hood at a
minimum height of 420 mm from the hob (see figure).
d) Should the cooker be installed beneath a wall cabinet,
the latter should be situated at least 700 mm
(millimetres) away from the hob, as shown in the figu-
re.
e) the cut-out for the cooker cabinet should have the
dimensions indicated in the figure.
Levelling
In order to have a perfect levelling of the cooker adjustable
feets are supplyed. They can be screwed in the seats
positioned in the corners of the cooker base.
Electrical connection
The power supply cable since its size depends on the
electric connection (see the following connection diagram).
Feeding cable installation
Terminal block opening:
Unscrew screw V
Pull and open the junction block lid
For the installation of the feeding cable carry out the
following operations:
position the small connection A-B according to the type
of connection that has to be performed using the scheme
shown in the figure.
Note: the small connections are prepared by the Factory
for the 230V monophase connection (contacts 1-2-3 are
connected to one another). The bridge 4-5 is situated in
the lower part of the terminal block.
introduce the cables (N and
$
) as shown in the figure
and tighten the relative screws.
fix the remaining cables on the 1-2-3 clips.
fix the feeding cable in the special cable stop and close
the cover fastening it with the screw V”.
Connecting the supply cable to the mains
Fit a plug, normalised for the load indicated on the data
plate, on the cable; when making the connection directly
to the mains, an omnipoIar switch with a minimum opening
of 3 mm between the contacts, must be installed between
the appliance and the mains. This switch must be sufficient
for the load and must comply to regulations in force (the
earthing wire must not be interrupted by the switch). The
power supply cable must be positioned so that it does not
exceed 50°C more than room temperature at any point of
its length. Before making the connection check that:
the limiter valve and the home system can support the
appliance load (see data plate);
the power supply system has an efficient earthing
connection which complies with the provisions of
current regulations;
the socket or omnipoar circuit-breaker is easily
accessible once the cooker has been installed.
Installation
HOOD
420
Min.
min. 650 mm. with hood
min.
700 mm. without hood
mm.
600
Min. mm.
420
Min. mm.
1 2
3
4
5
12345
1
2
3
4
5
R
S
T
N
R
S
N
R
N
400 3N
H05RR-F 5x2.5 CEI-UNEL 35363
400V 2N
H05RR-F 4x2.5 CEI-UNEL 35363
230V 1N
H07RN-F 3x4 CEI-UNEL 35364
V
1
2
3
N
A
B
5
Oven
Dimensions (WxDxH) 39x44x34 cm
Volume 58 lt
Oven absorption Max 2100 W
Ceramic Hob
Front Left 1200 W
Back Left 1700 W
Back Right 1200 W
Front Right 1700 W
Hob Ceramic absorption Max 5800 W
ENERGY LABEL
Directive 2002/40/EC on the label of electric ovens
Norm EN 50304
Declared energy consumption for Natural convection Class
heating mode: Convection
Voltage and frequency
see data plate
Inner Dimensions of the Food Warmer:
Width: 42 cm
Depth: 44 cm
Height: 23 cm
%
This appliance conforms with the following
European Economic Community directives:
- 73/23/EEC of 19/02/73 (Low Voltage) and subsequent
modifications;
- 89/336/EEC of 03/05/89 (Electromagnetic
Compatibility) and subsequent modifications;
- 93/68/EEC of 22/07/93 and subsequent
modifications.
Technical Specifications
104
60
50
85/90
Disposal of old electrical appliances
The European Directive 2002/96/EC on Waste Electrical
and Electronic Equipment (WEEE), requires that old
household electrical appliances must not be disposed of
in the normal unsorted municipal waste stream. Old
appliances must be collected separately in order to optimise
the recovery and recycling of the materials they contain
and reduce the impact on human health and the
environment. The crossed out wheeled bin symbol on the
product reminds you of your obligation, that when you
dispose of the appliance it must be separately collected.
Consumers may take their old appliance to public waste
collection areas, other communal collection areas, or if
national legislation allows return it to a retailer when
purchasing a similar new product.
All major household appliance manufacturers are active in
the creation of systems to manage the collection and
disposal of old appliances.
6
The cooker with electric oven and ceramic hob
D. Dripping Pan or Baking Sheet
E. Control Panel
F. Adjustable Feet or Legs
G. Selector Knob
H. The green pilot lamp
I. The control knobs for the electric plates
K. Oven Rack
L. Thermostat Light
M. Timer Knob
N. Thermostat Knob
I
N
M G
L
H
F
E
K
D
7
The different functions and uses of the oven
The various functions included in the cooker are selected by
operating the control devices located on the cooker control
panel.
Notice: The first time you use your appliance, we recom-
mend that you set the thermostat to the highest setting
and leave the oven on for about half an hour with nothing
in it, with the oven door shut. Then, open the oven door
and let the room air. The odour that is often detected dur-
ing this initial use is due to the evaporation of substances
used to protect the oven during storage and until it is in-
stalled.
Attention: Only use the bottom shelf of the oven when using
the rotisserie to cook (where present). For all other types of
cooking, never use the bottom shelf and never place anything
on the bottom of the oven when it is in operation because
this could damage the enamel. Always place your cookware
(dishes, aluminium foil, etc. etc.) on the grate provided with
the appliance inserted especially along the oven guides.
The oven knobs
With these two controls you can select the different
functions of the oven and choose the cooking temperatu-
re suitable for the food you are preparing. The different
cooking functions are set up by operating the two knobs:
G - the selection knob
N - the thermostat knob
on the oven panel.
For any selection-knob setting different from idle, identified
by the 0, the oven light turns on; the knob setting marked
&
permits turning on the oven light without any heating
element being switched on. When the oven light is on, it
means that the oven is in use, and it will remain on for the
entire time the oven is being used.
1. Static oven
- Knob G setting:
- Knob N setting: anywhere between 50°C and Max
The oven light turns on and the top and bottom heating
elements (resistors) switch on. The temperature, fixed by
the thermostat knob, is reached automatically and kept
constant by the thermostat control. This function permits
cooking and type of food thanks to excellent temperature
distribution.
2. The bottom heating element
- Knob G setting:
- Knob N setting: anywhere between 50°C and Max
The oven light turns on and so does the bottom heating
element. The temperature, fixed by the thermostat knob,
is reached automatically and kept constant. This setting is
recommended for finishing the cooking of foods (placed
in pans) that are well done on the outside but still not done
inside or for desserts covered with fruit or jam which require
a light browning on top. Note that this function does not
permit reaching the maximum (250°C) temperature inside
for cooking foods always on this oven setting unless the
foods are cakes which only require temperatures below
or equal to 180°C.
3. The Top heating element
- Knob G setting:
- Knob N setting: anywhere between 50°C and Max
The oven light turns on and so does the infra-red ray grill,
and the motor starts turning the spit. The rather high and
direct temperature of the grill permits browning the outside
of meats immediately thus keeping in the juices and
assuring tenderness.
4. The grill
- Knob G setting:
- Knob N setting: anywhere between 50°C and Max
The oven light turns on and so does the double heating
element of the grill and the motor starts turning the spit.
This grill is larger than the average and has a completely
new design: cooking performance is increased 50%. The
double grill makes sure that even the corners are touched
by heat.
Important: when using the grill, keep the oven door closed
to obtain the best results and save energy (about 10%).
When utilizing the grill, place the rack at the lower levels
(see cooking table). To catch grease or fat and prevent
smoke, place a dripping-pan at the bottom rack level.
The oven-operating pilot lamp (L)
Signals when the oven is heating. It switches off when the
temperature inside the oven reached the temperature
selected by the knob. At this point the alternate turning on
and turning off of this light indicates that the thermostat is
operating correctly to keep the oven temperature constant.
Attention
Avoid the children touch the oven door because it is very hot
during the cooking.
The rotisserie
To operate the rotisserie, proceed as follows:
a) place the dripping-pan on the 1st rack;
b) insert the special rotisserie support on the 4th rack and
position the spit by inserting it through the special hole
into the rotisserie at the back of the oven;
c) to start the spit, set the oven selection knob (G) on
setting (which delivers 50% of the total grill power)
for small quantities of food, or on setting (which
delivers total grill power).
Timer Knob
To use the timer, the ringer M must be wound up by turning
the knob one full turn clockwise "; then turn it back #, to
the desired time so that the number of minutes on the knob
matches the reference mark on the panel.
8
The oven offers a wide range of alternatives which allow
you to cook any type of food in the best possible way. With
time you will learn to make the best use of this versatile
cooking appliance and the following directions are only a
guideline which may be varied according to your own per-
sonal experience.
Baking cakes
The oven should always be warm before putting in cakes
wait till the end of preheating (about 10-15 min.). Cake-
baking temperatures are normally around 160°C/200°C.
Do not open the oven door during the baking process as
this could cause the cake to sink.In general:
Cooking fish and meat
When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must be
superficially well-cooked but succulent inside, it is
advisable to start with a high temperature (200-220°C)
for a short time, and then to reduce it at a later point.
Generally speaking, the more meat there is, the lower the
temperature and the longer the cooking time should
be.Place the meat in the centre of the grid and put a spill-
tray underneath to catch grease drips. Insert the grid so
that it is in the middle of the oven. If more heat from below
is required, use the 1° bottom shelf.
To grill
When using any of the grilling modes, it is recommended
that the thermostat knob be turned to the highest setting,
as it is the most efficient way to use the grill (which utilizes
infrared rays). If necessary, however, the thermostat can
be set to lower temperatures for grilling. When using the
grill functions, place the grid on the lower racks (see
cooking table) then, to prevent fat and grease from dripping
onto the bottom of the oven and smoke from forming, place
a dripping-pan on the 1st oven rack from the bottom.
Important: always use the grill with the oven door closed.
This will allow you both to obtain excellent results and to
save on energy (approximately 10%). Table 1 includes
the recommended temperatures, cooking times and
positions for you to obtain the best results when cooking.
Cooking advice
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Cooked well on the inside but sticky on the
outside
Use less liquid, lower the temperature, and increase
the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour or use greaseproof paper.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
9
Description
The hobs have been provided with radiant electric heaters.
These heaters are incorporated under the surface of the
hob as zones which redden while they are in use.
A. Cooking area (A).
B. A lights which indicate whether the corresponding
heaters are at a temperature in excess of 60° C; even
if the hob/zone has been switched off.
Description of the heating elements
The radiant heating elements are composed of circular
heating elements. They only become red after being turned
on for 10-20 seconds.
Instructions for using the pyroceram top
To obtain the best results from your hob, there are some
basic rules to follow when cooking or preparing food.
All types of pots and pans may be used on the ceramic
glass cooktop. However, the bottom surface must be
perfectly flat. Naturally, the thicker the bottom of the
pot or pan, the more uniformly the heat is distributed.
Make sure that the base of the pan completely covers
the cooking ring, so as to make full use of the heat
produced
Always make sure that the pan base is always dry and
clean so as to guarantee proper contact as well as
longer-lasting pans and the long life-span of the hob.
Do not use the same pans which are used for cooking
on gas burners. The heat strength of gas burners may
deform the pan base and will not give the same results
if it is subsequently used on a glazed ceramic hob.
Users instructions the ceramic hob
AA
B
Pratical advice for using the electric plates
The cook-top electric plate control knobs (I)
The cookers may be equipped with standard, fast and
automatic electric plates in various combinations (the fast
plates distinguished from the others by a red dot in the
centre, the automatic ones by a round aluminium disk at
the centre.
To avoid heat dispersion and damage to the plates,
recommend using cooking vessels with flat bottoms in
diameters which are not smaller than the plate diameter.
Table shows the correspondence between the position
indicated on the knobs and the use for which the plates
advised.
The green pilot lamp (H)
This lights up when an electric plate is turned on.
Setting Normal or Fast Plate
0
Off
1
Cooking vegetables, fish
2
Cooking potatoes (using steam) soups,
chickpeas, beans.
3
Continuing the cooking of large quantities of
food, minestrone
4
For roasting (average)
5
For roasting (above average)
6
For browning and reaching a boil in a short
time.
10
Selection
knob setting
Foods Wt.
(Kg)
Cooking
position from
bottom
Heating time
(minutes)
Thermostat
knob
Cooking
time
(minutes)
1 Static
Lasagne
Cannelloni
Pasta bakes au gratin
Veal
Chicken
Duck
Rabbit
Pork
Lamb
Mackerel
Red porgy
Trout baked in paper
Napolitan pizza
Biscuits or cookies
Flan or tart
Savoury pie
Yeast cake
Fruit cake
2,5
2,5
2,0
1,7
1,5
1,8
2
2,1
1,8
1,1
1,5
1
1
0,5
1,1
1
0,5
1
2
3
3
2
3
3
3
3
3
2
2
2
2
3
3
3
3
3
5
5
5
10
10
10
10
10
10
5
5
5
15
10
10
10
10
10
200
200
200
180
200
180
180
180
180
180
180
180
220
180
180
180
160
170
45-50
30-35
30-35
60-70
80-90
90-100
70-80
70-80
70-80
30-40
30-35
25-30
15-20
10-15
25-30
30-35
25-30
25-30
2 Oven
bottom
Finishing touches
3 Top bottom
Sole and cuttlefish
Squid and shrimp on
spits
Cod fillets
Grilled vegetables
1
1
1
1
4
4
4
3/4
5
5
5
5
Max
Max
Max
Max
8
4
10
8-10
4 Grill
Veal steaks
Cutlets
Hamburgers
Mackerels
Toast sandwiches
1
1,5
1
1
n.° 4
4
4
3
4
4
5
5
5
5
5
Max
Max
Max
Max
Max
15-20
20
7
15-20
5
With rotisserie
Veal on the spit
Chicken on the spit
1,0
2,0
-
-
5
5
Max
Max
70-80
70-80
NB:
cooking times are approximate and may vary according to personal taste. When cooking using the grill or double
grill, the dripping-pan must always be placed on the 1st oven rack from the bottom.
Cooking advice
11
Disconnect the oven from the source of electricity
before performing any maintenance or cleaning. To
ensure a long life for your oven, clean it frequently and
carefully, keeping in mind that:
Do not use steam equipment to clean the appliance.
the enamelled parts and the self-cleaning panels
should be washed with warm water without the addition
of abrasive powders or corrosive substances which
could damage the finish;
The inside of the oven should be cleaned fairly often
while it is still warm, using warm water and detergent
followed by careful rinsing and drying;
stainless steel may become marked if it comes into
contact with very hard water or harsh detergents
(containing phosphorous) for long periods of time. After
cleaning, it is advisable to rinse thoroughly and dry. It
is also recommended to dry any water drops;
avoid dirt and grease accumulating on the control panel
by cleaning it frequently. Use non-abrasive sponges or
soft cloths to avoid scratching enamelled or shiny steel
parts.
Cleaning the hob surface
Prior to cooking, the hob surface should always be cleaned
using a damp cloth to remove any dust or stray food
particles. The hob surface should be regularly cleaned
with a lukewarm solution of water and a mild detergent.
Periodically it may be necessary to use a proprietary
ceramic hob cleaner. First remove all spilt food and fat
with a window scrape, preferably the razor blade type
* (not supplied) or, failing that, the fixed blade
razor edge type.
Then clean the hob while it is still warm to the touch with a
suitable cleaner and paper towel. Then rinse it and wipe it
dry with a clean cloth .If aluminium foil or plastic items are
accidentally allowed to melt on the hob surface they should
be immediately removed from the hot cooking area with
a scraper. This will avoid any possible damage to the
surface. This also applies to sugar or any food with a high
sugar content. Do not use abrasive sponges or scourers
of any type. Corrosive cleaners such as oven sprays and
stain removers should also not be used.
Replacing the oven light bulb
Either pull out the plug (if it is accessible) or disconnect
the oven from the mains by turning off the multipole
switch used for connecting the oven to the electricity
source;
Remove the glass cover of the lamp holder;
Unscrew the bulb and replace it with a high tempera-
ture resistant bulb (300°C) with the following
characteristics:
- Voltage 230 V
- Wattage 25W
- Type E14
Replace the glass cover and reconnect the power
supply to the oven.
Routine maintenance and cleaning of the oven
Glass ceramic hob
cleaners
Available from
Window scraper Razor blade
scrapers
DIY Stores
Replacement blades DIY Stores,
supermarkets,
chemists
COLLO luneta
HOB BRITE
Hob Clean
SWISSCLEANER
Boots, Co-op stores,
department stores, Regional
Electricity Company shops,
supermarkets
12
Áåçîïàñíîñòü õîðîøàÿ ïðèâû÷êà
1. Ýòî îáîðóäîâàíèå ðàçðàáîòàíî äëÿ èñïîëüçîâàíèÿ
âíóòðè ïîìåùåíèé. Íè ïðè êàêèõ îáñòîÿòåëüñòâàõ íå
èñïîëüçóéòå îáîðóäîâàíèå íà óëèöå.
2. Ïëèòà äîëæíà èñïîëüçîâàòüñÿ â äîìàøíèõ óñëîâèÿõ
äëÿ ïðèãîòîâëåíèÿ è ðàçîãðåâà ïèùè â ñîîòâåòñòâèè ñ
äàííîé èíñòðóêöèåé. Èñïîëüçîâàíèå îáîðóäîâàíèÿ íå
ïî íàçíà÷åíèþ, à òàêæå ïðîìûøëåííîå èñïîëüçîâà-
íèå, èñïîëüçîâàíèå ïëèòû â îôèñàõ, ïðåäïðèÿòèÿõ
ñôåðû îáñëóæèâàíèÿ, çäðàâîîõðàíåíèÿ, ïðîñâåùåíèÿ
è ò.ï. íå ïðåäóñìîòðåíî. Ïðîèçâîäèòåëü íå íåñåò îò-
âåòñòâåííîñòè çà âûõîä èç ñòðîÿ îáîðóäîâàíèÿ ïðè íà-
ðóøåíèè äàííîãî ïóíêòà èíñòðóêöèè.
3. Äàííàÿ èíñòðóêöèÿ îòíîñèòñÿ ê îáîðóäîâàíèþ êëàññà
1 (ñâîáîäíàÿ óñòàíîâêà) è êëàññà 2 ïîäêëàññà 1 (óñòà-
íîâêà ìåæäó äâóìÿ øêàôàìè).
4. Ñíèìèòå óïàêîâêó; ýëåìåíòû óïàêîâêè (ïëàñòèêîâûå ïà-
êåòû, ïåíîïëàñò, ìåòàëëè÷åñêèå ñêðåïêè) ìîãóò áûòü
ïîòåíöèàëüíî îïàñíû äëÿ äåòåé, ïîýòîìó âûáðîñüòå
óïàêîâêó ñðàçó æå èëè óáåðèòå â íåäîñòóïíîå ìåñòî.
5. Óáåäèòåñü, ÷òî Âàøà ïëèòà íå ïîâðåæäåíà è ïîëíîñòüþ
óêîïëåêòîâàíà. Åñëè ó Âàñ åñòü ñîìíåíèÿ, ñâÿæèòåñü ñ
ïðîäàâöîì íåìåäëåííî.
6. Çàïðåùåíî èñïîëüçîâàíèå óäëèíèòåëåé è ïåðåõîäíè-
êîâ. Äëèíà êàáåëÿ íå äîëæíà ïðåâûøàòü 1,5 ì. Ïðîèç-
âîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà âîçãîðàíèÿ,
ïðîèçîøåäøèå èç-çà èñïîëüçîâàíèÿ òðîéíèêîâ è óä-
ëèíèòåëåé, à òàêæå ñîåäèíèòåëüíîãî êàáåëÿ, ñå÷åíèå
êîòîðîãî íå ñîîòâåòñòâóåò ïîòðåáëÿåìîé îáîðóäîâàíè-
åì ìîùíîñòè. Ïðè óñòàíîâêå íåîáõîäèìî ïðîâåðèòü ñî-
îòâåòñòâèå õàðàêòåðèñòèê ñåòè è ïëèòû. Íåîáõîäèìûå
ñâåäåíèÿ ñîäåðæàòñÿ â ñïåöèàëüíîé òàáëèöå íà çàäíåé
ñòîðîíå ïëèòû.
7. Ðîçåòêà è âèëêà äîëæíû áûòü îäíîãî òèïà.
8. Ïëèòà äîëæíà óñòàíàâëèâàòüñÿ òîëüêî êâàëèôèöèðî-
âàííûì ïåðñîíàëîì, â ñîîòâåòñòâèè ñ ðåêîìåíäàöèÿ-
ìè Ïðîèçâîäèòåëÿ è ñòàíäàðòàìè, äåéñòâóþùèìè íà
òåððèòîðèè ñòðàí ÑÍÃ. Íåïðàâèëüíàÿ óñòàíîâêà ìî-
æåò ïðèíåñòè âðåä ëþäÿì, æèâîòíûì èëè Âàøåé ñîá-
ñòâåííîñòè.  ñëó÷àå íåïðàâèëüíîé óñòàíîâêè
Ïðîèçâîäèòåëü ñíèìàåò ñ ñåáÿ âñÿêóþ
îòâåòñòâåííîñòü.
9. Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü ãàðàíòèðîâàíà òîëüêî
ïðè íàëè÷èè ýôôåêòèâíîãî çàçåìëåíèÿ, âûïîëíåííîãî
â ñîîòâåòñòâèè ñ ïðàâèëàìè ýëåêòðè÷åñêîé áåçîïàñíî-
ñòè. Ýòî òðåáîâàíèå îáÿçàòåëüíî äîëæíî ñîáëþäàòüñÿ.
Åñëè âîçíèêëè ñîìíåíèÿ, ñâÿæèòåñü ñî ñïåöèàëèñòîì
ïî óñòàíîâêå, êîòîðûé ïðîâåðèò Âàøó ñèñòåìó çàçåì-
ëåíèÿ.
Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà óùåðá,
âûçâàííûé îòñóòñòâèåì çàçåìëåíèÿ èëè åãî íåèñïðàâ-
íîñòüþ.
10. Åñëè ïëèòà ïîäêëþ÷àåòñÿ íåïîñðåäñòâåííî ê ñåòè (áåç
âèëêè è ðîçåòêè), íåîáõîäèìî óñòàíîâèòü ìíîãîëèíåé-
íûé âûêëþ÷àòåëü ñ ðàññòîÿíèåì ìåæäó ðàçâåäåííû-
ìè êîíòàêòàìè íå ìåíåå 3 ìì, ëèíèÿ çàçåìëåíèÿ ïðè
ýòîì íå äîëæíà ðàçðûâàòüñÿ. Âûêëþ÷àòåëü äîëæåí óñ-
òàíàâëèâàòüñÿ â ëåãêîäîñòóïíîì ìåñòå.
11. Âñåãäà âûíèìàéòå âèëêó èç ðîçåòêè èëè îòêëþ÷àéòå
ýëåêòðè÷åñòâî íà Âàøåì ùèòêå ïåðåä ìîéêîé èëè äðó-
ãèìè îïåðàöèÿìè ïî ïðîôèëàêòèêå ïëèòû.
12. Íå òÿíèòå ïðîâîä, ÷òîáû âûíóòü âèëêó èç ðîçåòêè: ýòî
î÷åíü îïàñíî. Íå ïåðåæèìàéòå è íå íàòÿãèâàéòå ñåòå-
âîé êàáåëü. Äëÿ çàìåíû ïîâðåæäåííîãî êàáåëÿ âûçû-
âàéòå ñïåöèàëèñòà èç îáñëóæèâàþùåé îðãàíèçàöèè.
13. Ñëåäèòå çà òåì, ÷òîáû âåíòèëÿöèîííûå îòâåðñòèÿ è
ùåëè â çàäíåé ÷àñòè ïëèòû è ïîä ïàíåëüþ óïðàâëåíèÿ
íå áûëè çàêðûòû, â ïðîòèâíîì ñëó÷àå âîçíèêàåò îïàñ-
Âíèìàíèå!
Äëÿ îáåñïå÷åíèÿ ýôôåêòèâíîé è áåçîïàñíîé ðàáîòû îáî-
ðóäîâàíèÿ íàñòîÿòåëüíî ðåêîìåíäóåì:
· íå ïîëüçîâàòüñÿ óñëóãàìè ëèö, íå óïîëíîìî÷åííûõ
Ïðîèçâîäèòåëåì;
· ïðè ðåìîíòå òðåáîâàòü èñïîëüçîâàíèÿ îðèãèíàëüíûõ
çàïàñíûõ ÷àñòåé.
íîñòü ïðåâûøåíèÿ ðàáî÷åé òåìïåðàòóðû ýëåêò-
ðè÷åñêîé èçîëÿöèè è êîðîòêîãî çàìûêàíèÿ.
14. Âàøà ïëèòà äîëæíà èñïîëüçîâàòüñÿ òîëüêî äëÿ òîãî,
äëÿ ÷åãî îíà ðàçðàáîòàíà. Åñëè Âû ðåøèëè èñïûòàòü
ïëèòó äðóãîé ðàáîòîé, (íàïðèìåð, îòàïëèâàòü ïîìåùå-
íèÿ) äåëàéòå ýòî íà ñâîé ñòðàõ è ðèñê.
Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà ïîëîìêè,
âûçâàííûå íåíàäëåæàùèì èëè íåðàçóìíûì èñïîëü-
çîâàíèåì.
15. Íå êàñàéòåñü ïëèòû, åñëè Âàøè ðóêè èëè íîãè ìîêðûå
èëè ñûðûå, íå ïîëüçóéòåñü îáîðóäîâàíèåì áîñèêîì.
16. Â ñîîòâåòñòâèè ñ îáùèìè òðåáîâàíèÿìè Ãîñóäàðñòâåí-
íîé Ïðîòèâîïîæàðíîé ñëóæáû íå îñòàâëÿéòå ïëèòó áåç
ïðèñìîòðà.
17. Íå ðàçðåøàéòå äåòÿì è ëèöàì, íå çíàêîìûì ñ íàñòî-
ÿùåé èíñòðóêöèåé, ïîëüçîâàòüñÿ ïëèòîé â âàøå îòñóò-
ñòâèå.
18. Çàïðåùàåòñÿ èçìåíåíèå êîíñòðóêöèè ïëèòû è âìåøà-
òåëüñòâî ëèö, íå óïîëíîìî÷åííûõ Ïðîèçâîäèòåëåì íà
ãàðàíòèéíûé ðåìîíò.
19. Ïðè èñïîëüçîâàíèè ìàëûõ êóõîííûõ ýëåêòðîïðèáîðîâ
ðÿäîì ñ ïëèòîé ñëåäèòå, ÷òîáû èõ ïèòàþùèå êàáåëè íå
êàñàëèñü ãîðÿ÷èõ ÷àñòåé îáîðóäîâàíèÿ.
20. Îòêëþ÷àéòå ïëèòó îò ñåòè, êîãäà óåçæàåòå íàäîëãî.
21. Íå èñïîëüçóéòå ëåãêîâîñïëàìåíÿþùèåñÿ æèäêîñòè (àë-
êîãîëü, áåíçèí è ò.ï.) ðÿäîì ñ ðàáîòàþùèì îáîðóäîâà-
íèåì.
22. Íå ñòàâüòå íà ïëèòó ïîñóäó ñ íåðîâíûì èëè äåôîðìè-
ðîâàííûì äíîì. Ñòàðàéòåñü ðàñïîëàãàòü ïîñóäó òàê,
÷òîáû ðó÷êè íå ïåðåãðåâàëèñü è ÷òîáû áûëî íåâîçìîæ-
íî îïðîêèíóòü ïîñóäó, ñëó÷àéíî çàäåâ çà ðó÷êè.
23. Åñëè ïëèòà íå èñïîëüçóåòñÿ, ïðîâåðüòå, ÷òî ðóêîÿòêè
íà ïàíåëè óïðàâëåíèÿ íàõîäÿòñÿ â ïîëîæåíèè«
»/ «
î
».
24. ×àñòè ïëèòû ïîñëå âûêëþ÷åíèÿ äîëãîå âðåìÿ îñòàþò-
ñÿ ãîðÿ÷èìè. Áóäüòå îñòîðîæíû, íå ïðèêàñàéòåñü ê ïëè-
òå: äîæäèòåñü, êîãäà îíà ïîëíîñòüþ îñòûíåò.
25.
Ïðåäóïðåæäåíèå:íèêîãäà íå ïîìåùàéòå ãîðÿ÷óþ ïî-
ñóäó è âîñïëàìåíÿþùèåñÿ ìàòåðèàëû â îòäåëåíèå äëÿ
õðàíåíèÿ è ïîäîãðåâà.
Íèêîãäà íå îñòàâëÿéòå âêëþ÷åííûå êîíôîðêè ïóñòûìè
èëè ñ íåèñïîëüçóåìîé ïîñóäîé, òàê êàê ïîñóäà áûñòðî
íàãðåâàåòñÿ, ÷òî ìîæåò ïîâðåäèòü îáîðóäîâàíèå.
26. Ïðè óñòàíîâêå ïëèòû íà îïîðû, ñîáëþäàéòå ìåðû ïðå-
äîñòîðîæíîñòè, ÷òîáû èçáåæàòü ñîñêàëüçûâàíèÿ ïëè-
òû ñ îïîð.
27. Ïðè âîçíèêíîâåíèè íåñòàíäàðòíîé ñèòóàöèè îòêëþ÷èòå
ïëèòó îò ñåòè, ïîçâîíèòå â ñåðâèñíûé öåíòð, òåëåôîí
êîòîðîãî óêàçàí â ãàðàíòèéíîì äîêóìåíòå (ãàðàíòèé-
íîì òàëîíå, ñåðâèñíîé êíèæêå, ñåðâèñíîì ñåðòèôè-
êàòå).
28. Åñëè Âû ðåøèëè, ÷òî ïëèòà áîëüøå íå ãîäèòñÿ äëÿ ýê-
ñïëóàòàöèè, ñäåëàéòå åå íåïðèãîäíîé äëÿ èñïîëüçî-
âàíèÿ: îòêëþ÷èòå îò ñåòè, îáðåæüòå ïèòàþùèé êàáåëü,
ñíèìèòå ïîòåíöèàëüíî îïàñíûå ÷àñòè (ýòî îñîáåííî
âàæíî äëÿ áåçîïàñíîñòè äåòåé, êîòîðûå ìîãóò èãðàòü
ñ íåèñïîëüçóåìûìè èëè âûáðîøåííûìè ïðèáîðàìè).
13
Ýòîò ðàçäåë ïðåäíàçíà÷åí äëÿ êâàëèôèöèðîâàííûõ òåõíè-
êîâ è ñîäåðæèò èíñòðóêöèè ïî óñòàíîâêå è îáñëóæèâàíèþ
ïëèòû â ñîîòâåòñòâèè ñ äåéñòâóþùèìè íîðìàìè áåçîïàñíîñ-
òè.
Âàæíî: ïåðåä ëþáûìè ðàáîòàìè ïî íàëàäêå, îáñëóæèâàíèþ
è ò.ï. îòêëþ÷èòå ïëèòó îò ýëåêòðè÷åñêîé ñåòè.
Óñòàíîâêà ïëèòû
Ïëèòà ìîæåò óñòàíàâëèâàòüñÿ ðÿäîì ñ êóõîííîé ìåáåëüþ, êî-
òîðàÿ, îäíàêî, íå äîëæíà áûòü âûøå ïëèòû.
Ïðè óñòàíîâêå ïëèòû íåîáõîäèìî ñîáëþäàòü ñëåäóþùèå ìåðû
ïðåäîñòîðîæíîñòè:
a) Êóõîííàÿ ìåáåëü, ïðåâûøàþùàÿ ïî âûñîòå ïëèòó, äîëæ-
íà íàõîäèòüñÿ íà ðàññòîÿíèè íå ìåíåå 200 ìì îò êðàÿ
ðàáî÷åé ïîâåðõíîñòè ïëèòû.
á) Âûòÿæêè óñòàíàâëèâàþòñÿ ñîãëàñíî èõ èíñòðóêöèÿì ïî ïî
ýêñïëóàòàöèè, è íà ðàññòîÿíèè íå ìåíåå 650 ìì îò ðàáî÷åé
ïîâåðõíîñòè ïëèòû.
â) Ñòåííûå øêàôû, ñìåæíûå ñ âûòÿæêîé, íàâåøèâàþòñÿ íà
âûñîòå íå ìåíåå 420 ìì îò ðàáî÷åé ïîâåðõíîñòè ïëèòû
(ñì. ðèñ.).
ã) Ïðè óñòàíîâêå ïëèòû ïîä ñòåííûìè øêàôàìè ðàññòîÿ-
íèå ìåæäó øêàôàìè è ðàáî÷åé ïîâåðõíîñòüþ ïëèòû äîë-
æíî ñîñòàâëÿòü íå ìåíåå 700 ìì, êàê ïîêàçàíî íà ðèñóíêå.
å) Ðàçìåðû äëÿ âñòðàèâàíèÿ ïëèòû â ìîäóëü êóõîííîé
ìåáåëè óêàçàíû íà ðèñóíêå.
Âûðàâíèâàíèå ïëèòû (òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)
Âàøà ïëèòà ñíàáæåíà ðåãóëèðóåìûìè íîæêàìè, êîòîðûå
ñëóæàò äëÿ åå âûðàâíèâàíèÿ. Ïðè íåîáõîäèìîñòè, íîæêè âêðó-
÷èâàþòñÿ â îòâåðñòèÿ ïî óãëàì îñíîâàíèÿ ïëèòû
(ðèñ. A).
Óñòàíîâêà îïîð îëüêî äëÿ íåêîòîðûõ ìîäåëåé)
Ïëèòà êîìïëåêòóåòñÿ íàäñòàâíûìè îïîðàìè, êîòîðûå
óñòàíàâëèâàþòñÿ íàæàòèåì ïîä îñíîâàíèåì ïëèòû (ðèñ.
B).
Ðèñ. A Ðèñ. B
ÝËÅÊÒÐÈ×ÅÑÊÈÅ ÑÎÅÄÈÍÅÍÈß
Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü ýòîãî îáîðóäîâàíèÿ ãàðàíòè-
ðóåòñÿ òîëüêî ïðè ïðàâèëüíîì åãî çàçåìëåíèè â ñîîòâåò-
ñòâèè ñî ñòàíäàðòàìè ýëåêòðè÷åñêîé áåçîïàñíîñòè.
Ïðîèçâîäèòåëü ñíèìàåò ñ ñåáÿ âñÿêóþ îòâåòñòâåííîñòü
çà ëþáîé óùåðá, ïðè÷èíîé êîòîðîãî ÿâèëîñü íåïðàâèëüíîå
ïîäêëþ÷åíèå îáîðóäîâàíèÿ.
Ïàðàìåòðû ïèòàþùåãî êàáåëÿ çàâèñÿò îò òèïà ýëåêòðè÷åñ-
êîãî ñîåäèíåíèÿ (ñì. ñëåäóþùóþ òàáëèöó, ñîäåðæàùóþ ñâå-
äåíèÿ î ðàçëè÷íûõ ñïîñîáàõ ñîåäèíåíèÿ ïðîâîäîâ è ïåðå-
ìû÷åê äëÿ àäàïòàöèè ýëåêòðîïëèò ê ýëåêòðè÷åñêîé ñåòè, à
òàêæå òðåáîâàíèÿ ê òèïó êàáåëÿ).
 Ðîññèè: R=A, S=B, T=C.
Óñòàíîâêà ïèòàþùåãî êàáåëÿ
×òîáû îòêðûòü êîììóòàöèîííóþ êîëîäêó:
âûâåðíèòå âèíò V (ðèñ. Ñ);
ñíèìèòå êðûøêó êîëîäêè, ïîòÿíóâ åå íà ñåáÿ.
Ïîäñîåäèíåíèå ïèòàþùåãî êàáåëÿ ïðîèçâîäèòñÿ ñëåäóþùèì
îáðàçîì :
óñòàíîâèòå ïåðåìû÷êè À- ñîãëàñíî òðåáóåìîé ñõåìå
ñîåäèíåíèÿ (ðèñ. D).
Ïðèìå÷àíèå: çàâîäñêàÿ ïðåäóñòàíîâêà âûïîëíåíà äëÿ îäíî-
ôàçíîãî ñîåäèíåíèÿ 230 Â (êîíòàêòû 1-2-3 ñîåäèíåíû ìåæäó
ñîáîé). Ïåðåìû÷êà 4-5 íàõîäèòñÿ â íèæíåé ÷àñòè
êîììóòàöèîííîé êîëîäêè.
ïîäñîåäèíèòå ïðîâîäà (N è
$) êàê ïîêàçàíî íà ðèñ. D
è çàêðåïèòå èõ âèíòàìè;
çàôèêñèðóéòå îñòàâøèåñÿ ïðîâîäà â çàæèìàõ 1-2-3;
çàôèêñèðóéòå ïèòàþùèé êàáåëü â õîìóòå è çàêðîéòå êðûø-
êó êîììóòàöèîííîé êîëîäêè, çàâåðíóâ âèíò V.
Ðèñ. C Ðèñ. D
Ïîäñîåäèíåíèå êàáåëÿ ê ñåòè
Îñíàñòèòå ïèòàþùèé êàáåëü ñîîòâåòñòâóþùåé âèëêîé (ñì.
òàáëè÷êó õàðàêòåðèñòèê) èëè íåïîñðåäñòâåííî ïîäêëþ÷èòå
îáîðóäîâàíèå ê ñåòè (áåç âèëêè è ðîçåòêè). Â ïîñëåäíåì ñëó-
÷àå äîëæåí áûòü óñòàíîâëåí ìíîãîëèíåéíûé âûêëþ÷àòåëü,
ñîîòâåòñòâóþùèé íàãðóçêå îáîðóäîâàíèÿ, ñ ðàññòîÿíèåì
ìåæäó ðàçâåäåííûìè êîíòàêòàìè íå ìåíåå 3 ìì, ïðè÷åì
ëèíèÿ çàçåìëåíèÿ íå äîëæíà ðàçðûâàòüñÿ. Ïèòàþùèé êàáåëü
ñëåäóåò ðàñïîëàãàòü òàê, ÷òîáû ïî âñåé äëèíå îí íèêîãäà íå
íàãðåâàëñÿ äî òåìïåðàòóðû, ïðåâûøàþùåé íà 50°Ñ
êîìíàòíóþ.
Ïåðåä ïîäñîåäèíåíèåì óáåäèòåñü â òîì, ÷òî:
ïðåäîõðàíèòåëè (ïðîáêè) èëè àâòîìàòè÷åñêèå âûêëþ÷àòå-
ëè è ïðîâîäêà âûäåðæèâàþò ðàáî÷óþ íàãðóçêó îáîðóäîâà-
íèÿ (ñì. òàáëè÷êó õàðàêòåðèñòèê);
çàçåìëåíèå ñîîòâåòñòâóåò ïðàâèëàì è òðåáîâàíèÿì,
ïðåäúÿâëÿåìûìè ê çàçåìëåíèþ áûòîâîé òåõíèêè;
ðîçåòêà èëè ìíîãîëèíåéíûé âûêëþ÷àòåëü íàõîäÿòñÿ â
ëåãêîäîñòóïíîì ìåñòå.
Óñòàíîâêà
1 2
3
4
5
12345
1
2
3
4
5
R
S
T
N
R
S
N
R
N
400 3N
H05RR-F 5x2.5 CEI-UNEL 35363
400V 2N
H05RR-F 4x2.5 CEI-UNEL 35363
230V 1N
H07RN-F 3x4 CEI-UNEL 35364
V
1
2
3
N
A
B
14
104
60
50
85/90
ÄÓÕÎÂÊÀ
Ðàçìåðû (Øèðèíà x Ãëóáèíà x Âûñîòà)
39x44x34 ñì
Îáúåì
58 ë
Ìîùíîñòü äóõîâêè (max)
2100 Âò
ÑÒÅÊËÎÊÅÐÀÌÈ÷ÅÑÊÀ ÏÎÂÅÐÕÍÎÑÒÜ
îíû íàãðåâà)
Ïåðåäíÿÿ ëåâàÿ 1200 Âò
Çàäíÿÿ ëåâà 1700 Âò
Çàäíÿÿ ïðàâàÿ 1200 Âò
Ïåðåäíÿÿ ïðàâàÿ 1700 Âò
Ìàêñèìàëüíàÿ ìîùíîñòü 5800 Âò
ENERGY LABEL
Äèðåêòèâà 2002/40/CE êàñàòåëüíî ýòèêåòîê íà
ýëåêòðè÷åñêèõ äóõîâêàõ
Íîðìàòèâ EN 50304
Çàÿâëåíèå î ðàñõîäàõ ýëåêòðîýíåðãèè äëÿ êëàññà
íàòóðàëüíîé êîíâåêöèè
ôóíêöèÿ íàãðåâàíèÿ: Ñòàòè÷åñêîå
Íàïðÿæåíèå è ÷àñòîòà ïèòàíèÿ
Ñì. òàáëèöó õàðàêòåðèñòèê
Ðàçìåðû îòäåëåíèÿ äëÿ õðàíåíèÿ è ïîäîãðåâà:
Øèðèíà: 42 ñì
Ãëóáèíà: 44 ñì
Âûñîòà: 23 ñì
Ïðîäóêöèÿ ñåðòèôèöèðîâàíà Êîä îðãàíà
íà ñîîòâåòñòâèå ÃÎÑÒàì: ïî ñåðòèôèêàöèè
%
Ýòî îáîðóäîâàíèå ñîîòâåòñòâóåò ñëåäóþùèì äèðåêòèâàì
Åâðîïåéñêîãî ýêîíîìè÷åñêîãî ñîîáùåñòâà:
- 73/23/EEC îò 19/02/73 (Íèçêîå íàïðÿæåíèå) è ïîñëåäóþùèå
ìîäèôèêàöèè;
- 89/336/EEC îò 03/05/89 ëåêòðîìàãíèòíàÿ ñîâìåñòèìîñòü)
è ïîñëåäóþùèå ìîäèôèêàöèè;
- 93/68/EEC îò 22/07/93 è ïîñëåäóþùèå ìîäèôèêàöèè.
Òåõíè÷åñêèå õàðàêòåðèñòèêè
D Ïîääîí äëÿ ñáîðà æèðà èëè ïðîòèâåíü
E Ïàíåëü óïðàâëåíèÿ
F Ðåãóëèðóåìûå íîæêè èëè îïîðû
G Ðóêîÿòêà âûáîðà ôóíêöèé äóõîâêè
H Çåëåíûé èíäèêàòîð ýëåêòðè÷åñêèõ êîíôîðîê
K Ðåøåò÷àòàÿ ïîëêà äóõîâêè
I Ðóêîÿòêè óïðàâëåíèÿ ýëåêòðè÷åñêèìè êîíôîðêàìè
L Èíäèêàòîð òåðìîñòàòà äóõîâêè
N Ðóêîÿòêà òåðìîñòàòà
M Ðóêîÿòêà òàéìåðà
Ïëèòà ñ ýëåêòðè÷åñêîé äóõîâêîé (îïèñàíèå)
F
E
K
D
I
N
M G
L
H
A
77
15
Äëÿ âûáîðà ðàçëè÷íûõ ôóíêöèé ïëèòû ñëóæàò ðóêîÿòêè è
êíîïêè íà ïàíåëè óïðàâëåíèÿ.
Âíèìàíèå: ïåðåä ïåðâûì èñïîëüçîâàíèåì äóõîâêè è ãðèëÿ
ïðîêàëèòå ïóñòóþ äóõîâêó â òå÷åíèå ïîëó÷àñà ñ îòêðûòîé
äâåðöåé, óñòàíîâèâ òåðìîñòàò â ìàêñèìàëüíîå ïîëîæåíèå.
Óáåäèòåñü, ÷òî êîìíàòà õîðîøî ïðîâåòðèâàåòñÿ. Íà íåêîòî-
ðîå âðåìÿ ìîæåò ïîÿâèòñÿ íåïðèÿòíûé çàïàõ  ýòî ñãîðà-
þò ñìàçî÷íûå âåùåñòâà, èñïîëüçóåìûå äëÿ êîíñåðâàöèè
äóõîâêè è ãðèëÿ âî âðåìÿ õðàíåíèÿ îáîðóäîâàíèÿ.
Ðóêîÿòêè óïðàâëåíèÿ äóõîâêîé
Âûáîð ðàçëè÷íûõ ðåæèìîâ ïðèãîòîâëåíèÿ â äóõîâêå îñóùå-
ñòâëÿåòñÿ ñ ïîìîùüþ äâóõ ðóêîÿòîê, ðàñïîëîæåííûõ íà ïà-
íåëè óïðàâëåíèÿ:
Gðóêîÿòêè âûáîðà ôóíêöèé äóõîâêè ;
Nðóêîÿòêè òåðìîñòàòà  ñèìâîë
(ñèìâîëüíûå îáîçíà÷åíèÿ ðóêîÿòîê íàíåñåíû íà ïàíåëü
óïðàâëåíèÿ).
Êîãäà ðóêîÿòêà âûáîðà ôóíêöèé äóõîâêè G íàõîäèòñÿ â ëþ-
áîì ïîëîæåíèè, êðîìå «0» âûêëþ÷åíî, â äóõîâêå ãîðèò
ñâåò. Ïðè óñòàíîâêå ðóêîÿòêè â ïîçèöèþ
&
ñâåò çàæèãàåòñÿ
áåç âêëþ÷åíèÿ íàãðåâàòåëüíûõ ýëåìåíòîâ. Ãîðÿùàÿ ëàìïî÷-
êà äóõîâêè ïîêàçûâàåò, ÷òî äóõîâêà èñïîëüçóåòñÿ. Ñâåò îñ-
òàåòñÿ ãîðåòü â òå÷åíèå âñåãî âðåìåíè èñïîëüçîâàíèÿ
äóõîâêè.
1. ÑÒÀÒÈ÷ÍÀ ÄÓÕÎÂÊÀ
- Ïîëîæåíèå ðóêîÿòêè G:
- Ïîëîæåíèå ðóêîÿòêè N: ëþáîå ìåæäó 50°C è Max
Ãîðèò ëàìïà îñâåùåíèÿ, âêëþ÷åíû âåðõíèé è íèæíèé
íàãðåâàòåëüíûå ýëåìåíòû. Äóõîâêà íàãðåâàåòñÿ äî òåìïå-
ðàòóðû, çàäàííîé ðóêîÿòêîé òåðìîñòàòà; âûáðàííàÿ òåìïå-
ðàòóðà ïîääåðæèâàåòñÿ àâòîìàòè÷åñêè. Ïîòîê ãîðÿ÷åãî
âîçäóõà íàïðàâëåí ñâåðõó âíèç. Ïðåâîñõîäíîå ðàñïðåäåëå-
íèå òåìïåðàòóðû ïîçâîëÿåò ãîòîâèòü â ýòîì ðåæèìå ëþáûå
âèäû ïðîäóêòîâ.
Ñòàòè÷íàÿ äóõîâêà îñîáåííî ïîäõîäèò äëÿ ïðèãîòîâëåíèÿ
ìÿñíûõ áëþä, êîòîðûå äîëæíû ãîòîâèòüñÿ ìåäëåííî è â ïðî-
öåññå ïðèãîòîâëåíèÿ òðåáóþò äîáàâëåíèÿ æèäêîñòè, èëè
áëþä, ñîñòîÿùèõ èç äâóõ áîëåå) êîìïîíåíòîâ (íàïðèìåð,
ãóëÿø, ìÿñíûå çàïåêàíêè). Òàêæå ðåæèì ïîäõîäèò äëÿ ïðè-
ãîòîâëåíèÿ ñóõèõ áèñêâèòîâ, ïå÷åíüÿ, ãàëåò, çàïå÷åííûõ
ôðóêòîâ.
Äëÿ ðàâíîìåðíîãî ðàñïðåäåëåíèÿ òåïëà èñïîëüçóéòå òîëü-
êî îäèí ïðîòèâåíü (èëè ðåøåòêó). Óðîâåíü ðàñïîëîæåíèÿ
ïðîòèâíÿ âûáèðàéòå â çàâèñèìîñòè îò íåîáõîäèìîñòè áîëü-
øåãî íàãðåâà áëþäà ñâåðõó èëè ñíèçó.
2. ÍÈÆÍÈÉ ÍÀÃÐÅÂÀÒÅËÜÍÛÉ ÝËÅÌÅÍÒ
- Ïîëîæåíèå ðóêîÿòêè G:
- Ïîëîæåíèå ðóêîÿòêè N: ëþáîå ìåæäó 50°C è Max
Ãîðèò ëàìïà îñâåùåíèÿ è âêëþ÷åí íèæíèé íàãðåâàòåëüíûé
ýëåìåíò. Äóõîâêà íàãðåâàåòñÿ äî òåìïåðàòóðû, çàäàííîé ðó-
êîÿòêîé òåðìîñòàòà; âûáðàííàÿ òåìïåðàòóðà ïîääåðæèâà-
åòñÿ àâòîìàòè÷åñêè. Ýòî ïîëîæåíèå ðóêîÿòêè G ðåêîìåíäó-
åòñÿ èñïîëüçîâàòü äëÿ çàâåðøàþùåé ñòàäèè ïðèãîòîâëåíèÿ
áëþä (â ôîðìàõ), êîòîðûå óæå ãîòîâû ñíàðóæè, íî åùå ñû-
ðûå âíóòðè, èëè äëÿ ïîäðóìÿíèâàíèÿ ïîâåðõíîñòè äåñåð-
òîâ, ïîêðûòûõ ôðóêòàìè èëè äæåìîì.
Ýòà îïöèÿ íå ïîçâîëÿåò äîñòèãàòü â äóõîâêå ìàêñèìàëüíî
âîçìîæíîé òåìïåðàòóðû 250°Ñ, ïîýòîìó ðåêîìåíäóåì èñ-
ïîëüçîâàòü äàííóþ ôóíêöèþ òîëüêî äëÿ áëþä, òåìïåðàòóðà
ïðèãîòîâëåíèÿ êîòîðûõ íå ïðåâûøàåò 180°, íàïðèìåð, ïè-
ðîãîâ, òîðòîâ.
3. ÃÐÈËÜ
- Ïîëîæåíèå ðóêîÿòêè G:
- Ïîëîæåíèå ðóêîÿòêè N: ëþáîå ìåæäó 50°C è Max
 äóõîâêå ãîðèò ñâåò, ïèùà ïîäâåðãàåòñÿ òåïëîâîìó èíôðà-
êðàñíîìó èçëó÷åíèþ îò ðàñêàëåííîãî âåðõíåãî öåíòðàëü-
íîÑèëüíîå íàïðàâëåííîå òåïëî ãðèëÿ íàãðåâàåò
ïîâåðõíîñòü ìÿñà íåïîñðåäñòâåííî (âîçäóõ íàãðåâàåòñÿ
ñëàáî). Íà ìÿñå îáðàçóåòñÿ ðóìÿíàÿ êîðî÷êà, êîòîðàÿ ñî-
õðàíÿåò ìÿñî ñî÷íûì è ìÿãêèì. Ãðèëü èäåàëåí äëÿ ïðèãî-
òîâëåíèÿ áëþä, òðåáóþùèõ âûñîêîé òåìïåðàòóðû
ïîâåðõíîñòè, òàêèõ êàê: áèôøòåêñ, ôèëå, ãàìáóðãåðû,
ðîìøòåêñ è ò.ä.
4. ÃÐÈËÜ
- Ïîëîæåíèå ðóêîÿòêè G:
- Ïîëîæåíèå ðóêîÿòêè N: ëþáîå ìåæäó 50°C è Max
 äóõîâêå ãîðèò ñâåò è ðàáîòàåò äâîéíîé íàãðåâàòåëüíûé
ýëåìåíò ãðèëÿ, ìîòîð âðàùàåò âåðòåë. Ýòîò ãðèëü áîëüøå
îáû÷íîãî, åãî ìîùíîñòü íà 50% ïðåâûøàåò ìîùíîñòü ïðî-
ñòîãî ãðèëÿ. Ïðè ðàáîòå äâîéíîãî ãðèëÿ âîçäåéñòâèþ òåïëà
ïîäâåðãàþòñÿ äàæå óãëû äóõîâêè.
Âàæíî: ïðè ïîëüçîâàíèè ãðèëåì âñåãäà äåðæèòå äâåðöó
äóõîâêè çàêðûòîé. Ýòî ïîçâîëèò âàì ïîëó÷èòü ïðåâîñõîä-
íûå ðåçóëüòû è ñáåðåæåò ýëåêòðîýíåðãèþ (îêîëî 10%).
Ïîìåùàéòå ðåøåòêó íà âåðõíèå óðîâíè (ñì. òàáëèöó ãë.
Ïðàêòè÷åñêèå ñîâåòû ïî ïðèãîòîâëåíèþ ïèùè â äóõîâêå).
Ïîä ðåøåòêó ãðèëÿ ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà.
Èíäèêàòîð òåðìîñòàòà äóõîâêè (L)
Èíäèêàòîð ãîðèò, êîãäà äóõîâêà íàãðåâàåòñÿ. Èíäèêàòîð ïî-
ãàñíåò, êîãäà òåìïåðàòóðà â äóõîâêå äîñòèãíåò çíà÷åíèÿ, çà-
äàííîãî ðóêîÿòêîé òåðìîñòàòà. Ñ ýòîãî ìîìåíòà èíäèêàòîð
íà÷íåò ìèãàòü, ïîêàçûâàÿ, ÷òî òåðìîñòàò ðàáîòàåò ïðàâèëü-
íî, ïîääåðæèâàÿ â äóõîâêå ïîñòîÿííóþ òåìïåðàòóðó.
Âíèìàíèå: äâåðöà äóõîâêè â ïðîöåññå ïðèãîòîâëåíèÿ ñèëü-
íî íàãðåâàåòñÿ, íå ïîçâîëÿéòå äåòÿì ïðèêàñàòüñÿ ê íåé.
Âåðòåë
Ïðè èñïîëüçîâàíèè âåðòåëà, äåéñòâóéòå ñëåäóþùèì îáðà-
çîì:
a) ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà íà 1-é óðîâåíü;
á) âñòàâüòå ðàìêó âåðòåëà íà 4-é óðîâåíü è ïîìåñòèòå íà
íåå âåðòåë, âñòàâèâ åãî â ñïåöèàëüíîå îòâåðñòèå â çàä-
íåé ñòåíêå äóõîâêè;
â) âêëþ÷èòå âåðòåë, óñòàíîâèâ ðóêîÿòêó G â ïîëîæåíèå
(èñïîëüçóåòñÿ 50% ìîùíîñòè ãðèëÿ) äëÿ
íåáîëüøèõ êîëè÷åñòâ ïèùè, èëè â ïîëîæåíèå
(ãðèëü âêëþ÷åí íà ïîëíóþ ìîùíîñòü).
Òàéìåð (M)
×òîáû çàâåñòè òàéìåð, ïîâåðíèòå ðóêîÿòêó M ïî÷òè íà îäèí
ïîëíûé îáîðîò ïî ÷àñîâîé ñòðåëêå
". Çàòåì îáðàòíûì âðà-
ùåíèåì # ðóêîÿòêè M óñòàíîâèòå æåëàåìîå âðåìÿ ïðèãî-
òîâëåíèÿ, ñîâìåñòèâ ðèñêó ðóêîÿòêè ñ ìåòêîé, ñîîòâåòñòâó-
þùåé âûáðàííîìó âðåìåíè ìèí.).
Èíñòðóêöèè ïî ýêñïëóàòàöèè
16
Øèðîêèé äèàïàçîí ôóíêöèé äóõîâêè ïîçâîëÿåò ïðèãîòî-
âèòü ïèùó íàèëó÷øèì ñïîñîáîì. Ñî âðåìåíåì Âû ïðèîá-
ðåòåòå ñîáñòâåííûé îïûò, êîòîðûé ïîçâîëèò íàèáîëåå
ïîëíî èñïîëüçîâàòü âîçìîæíîñòè îáîðóäîâàíèÿ. Êðîìå
òîãî, Âàì ïîìîãóò ñëåäóþùèå ðåêîìåíäàöèè:
Âûïå÷êà ïèðîãîâ
Ïåðåä âûïå÷êîé ïèðîãîâ âñåãäà ïðîãðåâàéòå äóõîâêó (îêî-
ëî 10-15 ìèí.). Îáû÷íî òåìïåðàòóðà ïðèãîòîâëåíèÿ 160/
200°C. Íå îòêðûâàéòå äâåðöó äóõîâêè âî âðåìÿ âûïåêàíèÿ,
÷òîáû òåñòî íå îñåëî. Òåñòî íå äîëæíî áûòü ñëèøêîì æèä-
êèì, èíà÷å âðåìÿ ïðèãîòîâëåíèÿ ìîæåò çàòÿíóòüñÿ.
Îáùèå çàìå÷àíèÿ:
Ïðèãîòîâëåíèå ðûáû è ìÿñà
×òîáû èçáåæàòü ïåðåñóøèâàíèÿ, ãîòîâüòå ìÿñî êóñêàìè íå
ìåíüøå 1 êèëîãðàììà. Êîãäà ãîòîâèòå áåëîå ìÿñî, ïòèöó èëè
ðûáó, çàäàâàéòå íèçêóþ òåìïåðàòóðó (150175°Ñ). Ïðè ïðè-
ãîòîâëåíèè êðàñíîãî ìÿñà, êîòîðîå äîëæíî áûòü õîðîøî ïðî-
ïå÷åííûì ñíàðóæè è ñî÷íûì âíóòðè, íà êîðîòêèé
ïðîìåæóòîê âðåìåíè ïîâûñüòå òåìïåðàòóðó äî 200220°Ñ,
à çàòåì óñòàíîâèòå ïðåæíåå çíà÷åíèå.  îñíîâíîì ÷åì
áîëüøå æàðêîå, òåì íèæå òåìïåðàòóðà è äîëüøå âðåìÿ
ïðèãîòîâëåíèÿ. Ïîëîæèòå ìÿñî íà ñåðåäèíó ðåøåòêè, à ïîä
íåå ïîìåñòèòå ïîääîí äëÿ ñáîðà æèðà. Ïîñòàâüòå ðåøåòêó
íà ñðåäíèé (öåíòðàëüíûé) óðîâåíü äóõîâêè. Åñëè Âû õîòè-
òå óâåëè÷èòü êîëè÷åñòâî òåïëà ñíèçó, èñïîëüçóéòå íèæíèé
óðîâåíü äóõîâêè. Äëÿ ïîëó÷åíèÿ âêóñíîé êîðî÷êè ïîëèâàé-
òå ìÿñî ðàñòîïëåííûì æèðîì èëè îáëîæèòå êóñî÷êàìè áå-
êîíà, ðåøåòêó ïîìåñòèòå â âåðõíþþ ÷àñòü äóõîâêè.
Èñïîëüçîâàíèå ãðèëÿ
Ïðè èñïîëüçîâàíèè ðåæèìîâ ãðèëÿ ðåêîìåíäóåòñÿ ðóêîÿòêó
òåðìîñòàòà óñòàíàâëèâàòü â ìàêñèìàëüíîå ïîëîæåíèå ýòî
íàèáîëåå ýôôåêòèâíûé ñïîñîá ïðèìåíåíèÿ ãðèëÿ, èñïîëü-
çóþùåãî èíôðàêðàñíûå ëó÷è. Îäíàêî, ïðè íåîáõîäèìîñòè,
òåðìîñòàò ìîæíî óñòàíîâèòü íà áîëåå íèçêóþ òåìïåðàòóðó
ïðîñòûì ïîâîðîòîì ðóêîÿòêè ê æåëàåìîé ïîçèöèè.
Ïðè ïîëüçîâàíèè ãðèëåì ïîìåùàéòå ðåøåòêó íà âåðõíèå
óðîâíè, íà ïåðâûé ñíèçó óðîâåíü ïîìåñòèòå ïîääîí äëÿ ñáî-
ðà æèðà
Âàæíî: äëÿ ïîëó÷åíèÿ ïðåâîñõîäíûõ ðåçóëüòàòîâ è ýêîíî-
ìèè ýëåêòðîýíåðãèè (îêîëî 10%) ïðè ïîëüçîâàíèè ãðèëåì
âñåãäà äåðæèòå äâåðöó äóõîâêè çàêðûòîé.
 òàáëèöå ãë. Ïðàêòè÷åñêèå ñîâåòû ïî ïðèãîòîâëåíèþ ïèùè
â äóõîâêå ïðèâåäåíû ñâåäåíèÿ î òåìïåðàòóðå è âðåìåíè
ïðèãîòîâëåíèÿ, óðîâíÿõ ðåøåòêè (ïðîòèâíÿ), ðåêîìåíäóå-
ìûõ äëÿ äîñòèæåíèÿ íàèëó÷øèõ ðåçóëüòàòîâ ïðè ïðèãîòîâ-
ëåíèè â äóõîâêå.
Ïðàêòè÷åñêèå ñîâåòû
Åñëè ïèðîã ñëèøêîì ñóõîé:
â ñëåäóþùèé ðàç ïîâûñüòå òåìïåðàòóðó íà 10°C
è ñîêðàòèòå âðåìÿ ïðèãîòîâëåíèÿ.
Åñëè ïèðîã ñëèøêîì ñûðîé:
â ñëåäóþùèé ðàç ïîíèçüòå òåìïåðàòóðó íà 10°C èëè
ñîêðàòèòå êîëè÷åñòâî æèäêîñòè ïðè çàìåøèâàíèè òåñòà.
Åñëè ïîâåðõíîñòü ïèðîãà ñëèøêîì òåìíàÿ:
ïîìåñòèòå ôîðìó íà áîëåå íèçêèé óðîâåíü, óìåíüøèòå
òåìïåðàòóðó è óâåëè÷üòå âðåìÿ ïðèãîòîâëåíèÿ.
Åñëè ïèðîã õîðîøî ïðîïå÷åí ñíàðóæè, à âíóòðè ñûðîé:
ñîêðàòèòå êîëè÷åñòâî æèäêîñòè ïðè çàìåøèâàíèè òåñòà,
óìåíüøèòå òåìïåðàòóðó è óâåëè÷üòå âðåìÿ ïðèãîòîâëåíèÿ.
Åñëè ïèðîã ïðèãîðàåò ê ôîðìå:
õîðîøî ñìàæüòå è ïîñûïüòå ìóêîé ôîðìó.
Êîãäà ãîòîâèòñÿ ñðàçó íåñêîëüêî áëþä, áëþäà
äîõîäÿò äî ãîòîâíîñòè íå îäíîâðåìåííî:
óìåíüøèòå òåìïåðàòóðó. Áëþäà, êîòîðûå Âû ãîòîâèòå,
äîëæíû èìåòü îäèíàêîâîå âðåìÿ ïðèãîòîâëåíèÿ.
17
Îïèñàíèå
Ðàáî÷àÿ ïîâåðõíîñòü îáîðóäîâàíà ðàäèàëüíûìè êîíôîð-
êàìè, âñòðîåííûìè ïîä ïîâåðõíîñòü êàê çîíû íàãðåâà, êî-
òîðûå ñòàíîâÿòñÿ êðàñíûìè âî âðåìÿ èñïîëüçîâàíèÿ.
A. Îáëàñòè äëÿ ãîòîâêè (A).
Â. Èíäèêàòîðû îñòàòî÷íîãî òåïëà  ïîêàçûâàþò, ÷òî òåì-
ïåðàòóðà ñîîòâåòñòâóþùåé çîíû íàãðåâà îíôîðêè)
âûøå 60°Ñ, äàæå åñëè íàãðåâàòåëüíûé ýëåìåíò óæå âûê-
ëþ÷åí.
Îïèñàíèå íàãðåâàòåëüíûõ ýëåìåíòîâ
Ðàäèàëüíûå êîíôîðêè ïðåäñòàâëÿþò ñîáîé êðóãëûå íà-
ãðåâàòåëüíûå ýëåìåíòû, êîòîðûå íàãðåâàþòñÿ äî êðàñíà
÷åðåç 1020 ñåêóíä ïîñëå âêëþ÷åíèÿ.
Èñïîëüçîâàíèå ïîñóäû íà ñòåêëîêåðàìè÷åñêîé
ïîâåðõíîñòè
Äëÿ äîñòèæåíèÿ íàèëó÷øèõ ðåçóëüòàòîâ ïðè èñïîëüçîâàíèè
ñòåêëîêåðàìè÷åñêîé ðàáî÷åé ïîâåðõíîñòè ñîáëþäàéòå ñëå-
äóþùèå ïðàâèëà:
Èñïîëüçóéòå êóõîííóþ ïîñóäó ñ ãîðèçîíòàëüíûì è ãëàä-
êèì äíîì. Ýòî îáåñïå÷èò ïîëíûé êîíòàêò äíà ïîñóäû ñ
çîíîé íàãðåâà. Èñïîëüçîâàíèå êàñòðþëü ñ äåôîðìèðî-
âàííûì (âûãíóòûì èëè âîãíóòûì) äíîì íåäîïóñòèìî.
Èñïîëüçóéòå êóõîííóþ ïîñóäó äîñòàòî÷íîãî äèàìåòðà:
÷òîáû îíà ïîëíîñòüþ çàêðûâàëà çîíó íàãðåâà. Êðîìå
òîãî, ðàñïîëàãàéòå ïîñóäó òî÷íî íàä âûáðàííîé çîíîé
íàãðåâà, ÷òî ñïîñîáñòâóåò íàèáîëåå ýôôåêòèâíîìó èñ-
ïîëüçîâàíèþ òåïëà.
Âñåãäà ïðîâåðÿéòå, ÷òîáû äíî êàñòðþëü è ñêîâîðîä
áûëî ñóõèì è ÷èñòûì. Ýòî îáåñïå÷èò õîðîøèé êîíòàêò
ìåæäó ðàáî÷åé ïîâåðõíîñòüþ è êóõîííîé ïîñóäîé è
ïðîäëèò ñðîê èõ ñëóæáû.
Íå ïîëüçóéòåñü ïîñóäîé, â êîòîðîé ãîòîâèëè íà ãàçîâîé
ïëèòå. Êîíöåíòðèðîâàííîå òåïëî îò ãàçîâîé ãîðåëêè ìî-
æåò äåôîðìèðîâàòü äíî êóõîííîé ïîñóäû, ÷òî íå îáåñ-
ïå÷èò ïîëíûé êîíòàêò ïîñóäû ñ ðàáî÷åé ïîâåðõíîñòüþ.
Èñïîëüçîâàíèå ñòåêëîêåðàìè÷åñêîé ïîâåðõíîñòè
AA
B
Ðåêîìåíäàöèè ïî èñïîëüçîâàíèþ ýëåêòðè÷åñêèõ êîíôîðîê
ÐÓÊÎßÒÊÈ ÓÏÐÀÂËÅÍÈß ÝËÅÊÒÐÈ×ÅÑÊÈÌÈ
ÊÎÍÔÎÐÊÀÌÈ (I)
Ïëèòû ìîãóò áûòü îáîðóäîâàíû îáû÷íûìè, áûñòðîíàãðåâà-
þùèìèñÿ è àâòîìàòè÷åñêèìè ýëåêòðè÷åñêèìè êîíôîðêàìè
â ðàçëè÷íûõ êîìáèíàöèÿõ (áûñòðîíàãðåâàþùèåñÿ êîíôîð-
êè ìîæíî îòëè÷èòü ïî êðàñíîìó êðóæêó â öåíòðå, àâòîìàòè-
÷åñêèå  ïî àëþìèíèåâîìó äèñêó â öåíòðå).
×òîáû èçáåæàòü ïîòåðü òåïëà è ïîð÷è ïîñóäû, ðåêîìåíäóåì
èñïîëüçîâàòü ïîñóäó ñ ïëîñêèì äíîì, äèàìåòð êîòîðîãî íå
ïðåâûøàåò äèàìåòð êîíôîðêè.
Òàáëèöà ïîêàçûâàåò ñîîòâåòñòâèå ìåæäó ïîçèöèåé ðóêîÿò-
êè è öåëüþ, äëÿ êîòîðîé îíà èñïîëüçóåòñÿ.
Çåëåíûé èíäèêàòîð ýëåêòðè÷åñêèõ êîíôîðîê (H)
Èíäèêàòîð ãîðèò, êîãäà âêëþ÷åíà õîòÿ áû îäíà ýëåêòðè÷åñ-
êàÿ êîíôîðêà.
Ïîçèöèÿ Îáû÷íàÿ èëè áûñòðàÿ êîíôîðêà
0
Âûêëþ÷åíî
1
Ïðèãîòîâëåíèå îâîùåé, ðûáû
2
Âàðêà êàðòîôåëÿ, ñóïîâ, ãîðîõà, ôàñîëè
3
Òóøåíèå áîëüøèõ îáúåìîâ ïèùè
4
Æàðåíüå (ñðåäíÿÿ òåìïåðàòóðà)
5
Æàðåíüå (òåìïåðàòóðà âûøå ñðåäíåãî)
6
Äëÿ áûñòðîãî ïîäæàðèâàíèÿ è êèïÿ÷åíèÿ
18
Ïåðåä ëþáîé îïåðàöèåé ïî óõîäó è ÷èñòêå îòêëþ÷àéòå
äóõîâêó è ðàáî÷óþ ïîâåðõíîñòü îò ýëåêòðè÷åñêîé ñåòè.
Äóõîâêà
Äëÿ ïðîäëåíèÿ ñðîêà ñëóæáû îáîðóäîâàíèÿ íåîáõîäèìî
òùàòåëüíî è ðåãóëÿðíî åãî ÷èñòèòü, èìåÿ â âèäó, ÷òî:
Ýìàëèðîâàííûå ÷àñòè è ñàìîî÷èùàþùèåñÿ ïîâåðõíî-
ñòè ìîéòå òåïëîé âîäîé áåç ïðèìåíåíèÿ àáðàçèâíûõ è
ðàçúåäàþùèõ ñðåäñòâ, êîòîðûå ìîãóò èñïîðòèòü èõ.
Èçíóòðè äóõîâêó ïðîìûâàéòå ïîêà îíà åùå íå îñòûëà
òåïëîé âîäîé ñ ìîþùèì ñðåäñòâîì, çàòåì òùàòåëüíî
îïîëîñíèòå è âûòðèòå.
Íåðæàâåþùàÿ ñòàëü ìîæåò ïîòåðÿòü ñâîè ñâîéñòâà ïðè
äëèòåëüíîì êîíòàêòå ñ æåñòêîé âîäîé èëè àãðåññèâíû-
ìè ÷èñòÿùèìè ñðåäñòâàìè (ñîäåðæàùèìè ôîñôîð). Ðå-
êîìåíäóåòñÿ êîìïîíåíòû èç íåðæàâåþùåé ñòàëè
ïðîìûâàòü âîäîé è âûòèðàòü íàñóõî, íå îñòàâëÿÿ ïîä-
òåêîâ.
Ðåãóëÿðíî î÷èùàéòå ïàíåëü óïðàâëåíèÿ îò ãðÿçè è æèðà
íåàáðàçèâíîé ãóáêîé èëè ìÿãêîé òêàíüþ, ñòàðàÿñü íå
ïîöàðàïàòü ýìàëèðîâàííûå èëè áëåñòÿùèå ìåòàëè÷åñ-
êèå ÷àñòè.
Óõîä çà ðàáî÷åé ïîâåðõíîñòüþ
Ïåðåä èñïîëüçîâàíèåì ðàáî÷åé ïîâåðõíîñòè åå íåîáõîäè-
ìî î÷èñòèòü âëàæíîé òðÿïî÷êîé îò ãðÿçè è îñòàòêîâ ïèùè.
Î÷èùàéòå ïîâåðõíîñòü ðåãóëÿðíî ðàñòâîðîì òåïëîé âîäû
è ìÿãêîãî ìîþùåãî ñðåäñòâà. Ïåðèîäè÷åñêè íåîáõîäèìî èñ-
ïîëüçîâàòü ñðåäñòâà, ïðåäíàçíà÷åííûå äëÿ ÷èñòêè ïîâåðõ-
íîñòåé èç êåðàìè÷åñêîãî ñòåêëà. Ñíà÷àëà óäàëèòå âñå
îñòàòêè ïèùè è æèðà îêîííûì ñêðåáêîì, ïðåäïî÷òèòåëüíî
ñ áðèòâåííûì ëåçâèåì
* (íå âõîäèò â êîìïëåêò
ïîñòàâêè) èëè ëåçâèåì ïîäîáíîãî òèïà .
Î÷èùàéòå ïîâåðõíîñòü ïîêà îíà åùå òåïëàÿ, èñïîëüçóÿ
ïîäõîäÿùåå ÷èñòÿùåå ñðåäñòâî è áóìàæíûå ïîëîòåíöà,
çàòåì ïðîòðèòå åå âëàæíîé è ñóõîé òêàíüþ.
Àëþìèíèåâàÿ ôîëüãà, ïëàñòìàññà èëè ñèíòåòè÷åñêèå ìà-
òåðèàëû, ñàõàð èëè ïðîäîâîëüñòâåííûå ïðîäóêòû ñ âûñî-
êèì åãî ñîäåðæàíèåì, ïëàâÿòñÿ íà ðàáî÷åé ïîâåðõíîñòè è
äîëæíû áûòü íåìåäëåííî óäàëåíû ñêðåáêîì, ïîêà ïîâåðõ-
íîñòü åùå òåïëàÿ.
×èñòÿùèå ñðåäñòâà, îñîáåííî äëÿ ñòåêëîêåðàìèêè, îñòàâ-
ëÿþò çàùèòíóþ ïëåíêó íà ïîâåðõíîñòè, êîòîðàÿ ïðåäîòâðà-
ùàåò íàðàùèâàíèå æèðà è ïèùåâûõ îñòàòêîâ. Ýòà ïëåíêà
òàêæå ñëóæèò äëÿ çàùèòû ïîâåðõíîñòè îò ïîâðåæäåíèé,
âûçâàííûõ ïèùåâûìè ïðîäóêòàìè ñ âûñîêèì ñîäåðæàíèåì
ñàõàðà.
Íèêîãäà íå èñïîëüçóéòå æåñòêèå ãóáêè (ùåòêè) è àáðàçèâ-
íûå ïðåïàðàòû. Êðîìå òîãî, íå äîëæíû ïðèìåíÿòüñÿ õèìè-
÷åñêè àêòèâíûå ÷èñòÿùèå ñðåäñòâà, ïðåäíàçíà÷åííûå äëÿ
î÷èñòêè äóõîâîê è óäàëåíèÿ ðæàâ÷èíû.
Çàìåíà ëàìïû â äóõîâêå
(äàííàÿ ïðîöåäóðà íå ÿâëÿåòñÿ ãàðàíòèéíûì
ðåìîíòîì)
Îòêëþ÷èòå äóõîâêó îò ñåòè, âûêëþ÷èâ ìíîãîïîëÿðíûé
âûêëþ÷àòåëü èëè (ïðè íàëè÷èè) âûíüòå âèëêó èç ðîçåòêè.
Ñíèìèòå ñòåêëÿííóþ êðûøêó ñ äåðæàòåëÿ ëàìïû.
Âûâåðíèòå ëàìïó (ñì. ðèñ.) è çàìåíèòå åå ëàìïîé, âû-
äåðæèâàþùåé íàãðåâ äî 300
î
Ñ ñî ñëåäóþùèìè õàðàêòå-
ðèñòèêàìè:
- íàïðÿæåíèå 230 Â,
- ìîùíîñòü 25 Âò,
- òèï Å14.
Ïîìåñòèòå ñòåêëÿííóþ êðûøêó äåðæàòåëÿ íà ìåñòî è
ïîäêëþ÷èòå äóõîâêó ê ñåòè.
Îáñëóæèâàíèå è óõîä
×èñòÿùèå ñðåäñòâà äëÿ
êåðàìè÷åñêîé
ïîâåðõíîñòè
Ãäå ìîæíî ïðèîáðåñòè
Ñêðåáêè
Ñìåííûå ëåçâèÿ
Ôèðìåííûå ìàãàçèíû,
óíèâåðìàãè, ñóïåðìàðêåòû.
COLLO luneta
HOB BRITE
Hob Clean
SWISSCLEANER
ìàãàçèíû ýëåêòðîáûòîâîé
òåõíèêè, õîçÿéñòâåííûå
ìàãàçèíû.
19
Ïðàêòè÷åñêèå ñîâåòû
Ïîëîæåíèå
ðóêîÿòêè
âûáîðà
ôóíêöèé
äóõîâêè
Áëþäî
Âåñ
ã)
Óðîâåíü
äóõîâêè,
ñ÷èòàÿ
ñíèçó
Âðåìÿ
ïðåäâàðèòåëü-
íîãî ðàçîãðåâà
äóõîâêè
èí)
Ïîëîæåíèå
ðóêîÿòêè
òåðìîñòàòà,
Ñ°
Âðåìÿ
ïðèãîòîâ-
ëåíèÿ
èí)
1.
Ñòàòè÷íàÿ
äóõîâêà
Ëàçàíüÿ
Kàíåëëîíè
Çàïå÷åííàÿ ëàïøà
Òåëÿòèíà
ðèöà
Óòêà
Kðîëèê
Ñâèíèíà
Áàðàíèíà
Ñêóìáðèÿ
Ôîðåëü, çàïå÷åííàÿ â
ïàêåòå
Íåàïîëèòàíñêàÿ ïèööà
Áèñêâèòû èëè ïå÷åíüå
Ïèðîã, òîðò ñ ôðóêòàìè
Íåñëàäêèé ïèðîã
Äðîææåâîé ïèðîã
Ôðóêòîâûé êåêñ
2,5
2,5
2,0
1,7
1,5
1,8
2
2,1
1,8
1,1
1
1
0,5
1,1
1
0,5
1
2
3
3
2
3
3
3
3
3
2
2
2
3
3
3
3
3
5
5
5
10
10
10
10
10
10
5
5
15
10
10
10
10
10
200
200
200
180
200
180
180
180
180
180
180
220
180
180
180
160
170
45-50
30-35
30-35
60-70
80-90
90-100
70-80
70-80
70-80
30-40
25-30
15-20
10-15
25-30
30-35
25-30
25-30
2.
Íèæíèé
íàãðåâàòåëü-
íûé ýëåìåíò
Çàâåðøàþùàÿ ñòàäèÿ
ïðèãîòîâëåíèÿ
3.
Ãðèëü
Kàìáàëà è ñåïèè
Kàëüìàðû è êðåâåòêè
íà âåðòåëå
Ôèëå òðåñêè
Çàïå÷åííûå îâîùè
1
1
1
1
4
4
4
3/4
5
5
5
5
Max
Max
Max
Max
8
4
10
8-10
4.
ãðèëü
Ñòåéêè èç òåëÿòèíû
òëåòû
Ãàìáóðãåðû
Ìàêðåëü
Ñýíäâè÷è
1
1,5
1
1
n.° 4
4
4
3
4
4
5
5
5
5
5
Max
Max
Max
Max
Max
15-20
20
7
15-20
5
Íà âåðòåëå:
- òåëÿòèíà
- êóðèöà
1,0
2,0
-
-
5
5
Max
Max
70-80
70-80
NB: Âðåìÿ ïðèãîòîâëåíèÿ ÿâëÿåòñÿ ïðèáëèçèòåëüíûì è ìîæåò èçìåíÿòüñÿ ïî Âàøåìó óñìîòðåíèþ
Ïðè èñïîëüçîâàíèè ðåæèìîâ ãðèëÿ âñåãäà ïîìåùàéòå ïîääîí äëÿ ñáîðà æèðà íà 1-é ñíèçó óðîâåíü äóõîâêè.
20
Indesit Company spa
Ñðîê ñëóæáû
10 ëåò
ñî äíÿ èçãîòîâëåíèÿ
Ïðîèçâîäèòåëü îñòàâëÿåò çà ñîáîé ïðàâî áåç ïðåäóïðåæäåíèÿ
âíîñèòü èçìåíåíèÿ â êîíñòðóêöèþ, íå óõóäøàþùèå
ýôôåêòèâíîñòü ðàáîòû îáîðóäîâàíèÿ.
Íåêîòîðûå ïàðàìåòðû, ïðèâåäåííûå â ýòîé èíñòðóêöèè,
ÿâëÿþòñÿ ïðèáëèçèòåëüíûìè.
Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè
çà íåçíà÷èòåëüíûå îòêëîíåíèÿ îò óêàçàííûõ âåëè÷èí.
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Indesit K3C11(W)/R Guida utente

Categoria
Piani cottura
Tipo
Guida utente

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