Whirlpool K1M11S(W)/R Guida utente

Marca: Whirlpool

Modello: K1M11S(W)/R

Categoria: Piani cottura

Tipo: Guida utente

Cooker

Installation and use

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K1M11S/R

Cooker with electric oven

Instructions for installation and use

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Important safety warnings

1 This appliance is intended for nonprofessional use within the home.

2 These instructions are only for those countries whose symbols appear in the

booklet and on the serial no. plate of the appliance.

3 This owner’s manual is for a class 1 appliance (insulated) or

class 2, subclass 1 appliances (installed between two cabinets.

4 Before using your appliance, read the instructions in this owner’s manual carefully

since it provides all the information you need to ensure safe installation, use and

maintenance. Always keep this owner’s manual close to hand since you may

need to refer to it in the future.

5 When you have removed the packing, check that the appliance is not damaged.

If you have any doubts, do not use the appliance and contact your nearest

Ariston Service Centre. Never leave the packing components (plastic bags,

polystyrene foam, nails, etc.) within the reach of children since they are a source

of potential danger.

6 The appliance must be installed only by a qualified technician in compliance with

the instructions provided. The manufacturer declines all liability for improper

installation, which may result in personal injury and damage to property.

7 The electrical safety of this appliance can only be guaranteed if it is correctly and

efficiently earthed, in compliance with regulations on electrical safety. Always

ensure that the earthing is efficient. If you have any doubts, contact a qualified

technician to check the system. The manufacturer declines all liability for dam-

age resulting from a system which has not been earthed.

8 Before plugging the appliance into the mains, check that the specifications

indicated on the date plate (on the appliance and/or packaging) correspond with

those of the electrical and gas systems in your home.

9 Check that the electrical capacity of the system and sockets will support the

maximum power of the appliance, as indicated on the data plate. If you have any

doubts, contact a qualified technician.

10 An omnipolar switch with a contact opening of at least 3 mm or more is required

for installation.

11 If the socket and appliance plug are not compatible, have the socket replaced

with a suitable model by a qualified technician, who should also check that the

cross-section of the socket cable is sufficient for the power absorbed by the

appliance. The use of adaptors, multiple sockets and/or extensions, is not

recommended. If their use cannot be avoided, remember to use only single or

multiple adapters and extensions which comply with current safety regulations.

In these cases, never exceed the maximum current capacity indicated on the

individual adaptor or extension and the maximum power indicated on the multiple

adapter.

12 Do not leave the appliance plugged in if it is not in use. Switch off the main switch

and gas supply when you are not using the appliance.

13 The openings and slots used for ventilation and heat dispersion must never be

covered.

14 The user must not replace the supply cable of this appliance. Always contact an

after-sales service centre which has been authorised by the manufacturer if the

cable has been damaged or needs replacement.

15 This appliance must be used for the purpose for which it was expressly designed.

Any other use (e.g. heating rooms) is considered to be improper and conse-

quently dangerous. The manufacturer declines all liability for damage resulting

from improper and irresponsible use.

16 A number of fundamental rules must be followed when using electrical appliances.

The following are of particular importance:

• Do not touch the appliance when your hands or feet are wet.

• Do not use the appliance barefooted.

• Do not use extensions, but if they are necessary, caution must be exercised.

• Never pull the power supply cable or the appliance to unplug the appliance

plug from the mains.

• Never leave the appliance exposed to atmospheric agents (rain, sun etc.)

• Do not allow children or persons who are not familiar with the appliance to

use it, without supervision.

17 Always unplug the appliance from the mains or switch off the main switch before

cleaning or carrying out maintenance.

18 If you are no longer using an appliance of this type, remember to make it

unserviceable by unplugging the appliance from the mains and cutting the supply

cable. Also make all potentially dangerous parts of the appliance safe, above all

for children who could play with the appliance.

19 To avoid accidental spillage do not use cookware with uneven or deformed

bottoms on the burners. Turn the handles of pots and pans inwards to avoid

knocking them over accidentally.

20 Never use flammable liquids such as alcohol or gasoline, etc. near the appliance

when it is in use.

21 When using small electric appliances near the hob, keep the supply cord away

from the hot parts.

22 Make sure the knobs are in the “•”/”¡” position when the appliance is not in use.

23 When the appliance is in use, the heating elements and some parts of the oven

door become extremely hot. Make sure you don’t touch them and keep children

well away.

24 Gas appliances require regular air exchange to ensure trouble-

free performance. When installing the cooker, follow the

instructions provided in the paragraph on “Positioning” the

appliance.

25 The glass top (only on certain models) can shatter if it is overheated. Therefore,

all of the burners or hot plates must be turned off before the top is closed.

26 If the cooker is placed on a pedestal, take the necessary precautions to prevent

the same from sliding off the pedestal itself.

27 Warning: never place hot containers or items and

flammable materials inside the dishwarmer drawer.

To maintain the EFFICIENCY and SAFETY of this appliance, we recommend:

• call only the Service Centers authorized by the manufacturer

• always use original Spare Parts

All instruction on the following pages must be carried out

by a competent person (corgi registered) in compliance

with gas safety (installation and use) regulation 1984.

Important: disconnect the cooker from the electrycity

and gas supply when any adjustment, etc.

Positioning your appliance

Important: this appliance may be installed and used only

in permanently ventilated rooms in compliance with current

directives. The following precautions should be taken:

a) The room must be provided with an external exhaust

system obtained with a hood or with an electric

ventilator that goes on automatically each time the unit

is switched on.

In the case of chimneys or flues Directly to the

with branches (for cookers) exterior

b) The room must be provided with a system for air inflow

which is necessary for a regular combustion. The air

flow necessary for the combustion should be at least 2

/h for kW of installed power. The system may be

realized by drawing the air directly from outside the

building through a pipe that has at least a 100 cm

useable section and which must not be accidently

obstructed (Fig. A). And further it may be realized

indirectly from other adjacent rooms which are provided

with a ventilation pipe for the expulsion of the fumes to

the outside of the building as foresaid, and which must

not be part of the building in common use or rooms

with risk of fire, or bedrooms (Fig. B).

Detail A Adjacent Room to

room be ventilated

Fig. A Fig. B

Examples of ventilation openings Increased opening between

for the comburent air the door and and floor

c) During prolonged use of the appliance you may

consider it necessary to open a window to the outside

to improve ventilation.

d) The liquefied petroleum gases, which are heavier than

air, stagnate towards the ground. Therefore, the rooms

containing LPG cans must have openings towards the

outside in order to allow the venting from the ground of

eventual gas leak. Thus, the LPG cans must not be

installed or settled in rooms that are below the ground

level, (cellar, etc.) whether the cans are empty or

partially full. It is advisable to keep in the room only

the can which is being used, and it must be placed

away from direct heat sources (ovens, fireplaces,

stoves, etc.) that could make the can reach

temperatures higher than 50°C.

Levelling your appliance (only on a few models)

Your cooker is supplied with feet for levelling the appliance.

If necessary, these feet can be screwed into the housings

in the corners of the cooker base.

Mounting the legs (only on a few models)

Press-fit legs are supplied which fit under the base of your

cooker.

Installation of the cooker

The appliance can be installed next to furniture units which

are no taller than the top of the cooker hob. The wall in

direct contact with the back panel of the cooker must be

made of non-flammable material. During operation the

back panel of the cooker could reach a temperature of

50°C above room temperature. For proper installation of

the cooker, the following precautions must be taken:

a) The appliance can be placed in a kitchen, dining room

or bedsit, but not in a bathroom.

b) All furniture around the appliance must be placed at

least 200 mm from the top of the cooker, should the

surface of the appliance be higher than the worktop of

this furniture. Curtains should not be placed behind

the cooker or less than 200 mm away from the sides

of the appliance.

c) Any hoods must be installed according to the require-

ments in the installation manual for the hoods them-

selves.

d) If the cooker is installed beneath a wall cabinet, the

latter must be situated at a minimum of 420 mm above

the hob. The minimum distance between the worktop

and kitchen units made of combustible material is 700

mm.

e) The wall in direct contact with the back panel of the

cooker must be made of non-flammable materials.

Installation

Connecting the gas

The appliance should be connected to the mains or to a

gas cylinder in compliance with current directives. Before

making the connection, check that the cooker is regulated

for the gas supply you are using. If not, follow the

instructions indicated in the paragraph “Adapting to

different types of gas”. On some models the gas supply

can be connected on the left or on the right, as necessary;

to change the connection, reverse the position of the hose

holder with that of the cap and replace replace the gasket

(supplied with the appliance). When using liquid gas from

a cylinder, install a pressure regulator which complies with

current directive.

Important: check that the supply pressure complies with

the values indicated in table 1 “Characteristics of the

burners and nozzles” since this will ensure safe operation,

correct consumption and ensure a longer life to your

appliance.

Connection with hose

Make the connection using a gas hose complying with

the the characteristics provided in current directive. The

internal diameter of the pipe used is as follows:

- 8mm for liquid gas;

- 13mm for methane gas.

When installing the hose, remember to take the following

precautions:

• No part of the hose should touch parts whose tempe-

rature exceeds 50°C;

• The length of the hose should be less than 1500 mm;

• The hose should not be subject to twisting or pulling,

and should not have bends or kinks.

• The hose should not touch objects with sharp edges,

any moving parts, and it should not be crushed;

• The full length of the hose should be easy to inspect in

order to check its condition;

Check that the hose fits firmly into place at the two ends

and fix it with clamps complying to current directive.If any

of the above recommendations can not be adopted, flexible

metal pipes should be used.

Should the cooker be installed according to the conditions

of Class 2, subdivision 1, only a flexible metal pipe which

is in compliance with current safety standards should be

used to make the connection to the gas mains.

Connecting a flexible jointless stainless steel pipe

to a threaded attachment

Remove the hose holder fitted on the appliance. The gas

supply pipe fitting is a threaded 1/2 gas cylindrical male

attachment. Only pipes and gaskets complying with current

directives. The full length of the pipe must not exceed 2000

mm.

Tight control

Important: when installation has been completed, check

the pipe fitting for leaks with a soapy solution. Never use a

flame. Once the connection has been made, ensure that

the flexible metal tube does not touch any moving parts

and is not crushed.

Connecting the supply cable to the mains

Install a normalised plug corresponding to the load

indicated on the data plate. When connecting the cable

directly to the mains, install an omnipolar circuit-breaker

with a minimum contact opening of 3 mm between the

appliance and the mains. The omnipolar circuit breaker

should be sized according to the load and should comply

with current regulations (the earth wire should not be

interrupted by the circuit breaker).

The supply cable should be positioned so that it does not

reach a temperature of more than 50°C with respect to

the room temperature, along its length. Before making the

connection, check that:

• the limiter valve and the home system can support the

appliance load (see data plate);

• the mains is properly earthed in compliance with

current directives and regulations;

• there is easy access to the socket and omnipolar circuit

breaker, once the hob has been installed.

N.B: never use reducers, adaptors or shunts since they

can cause heating or burning.The plug and socket must

be easily accessible.

Adapting the cooker to different types of gas

In order to adapt the cooker to a different type of gas with

respect to the gas for which it was produced (indicated on

the label attached to the lid), follow these steps:

a) replace the hose holder mounted on the appliance with

that supplied in the bag of “cooker accessories”.

Important: the hose holder for liquid gas is marked 8, the

hose holder for methane gas is marked 13. Always fit the

sealing gasket.

b) Replacing the burner nozzles on the hob:

• remove the grids and slide the burners from their

housings;

• unscrew the nozzles using a 7 mm socket spanner,

and replace them with nozzles for the new type of gas

(see table 1 “Burner and nozzle characteristics”).

• replace all the components by repeating the steps in

reverse order.

c) Minimum regulation of the hob burners:

•

turn the tap to minimum;

HOOD

420

Min.

min.

650

mm. with hood

min.

700

mm. without hood

mm.

600

Min. mm.

420

Min. mm.

• remove the knob and adjust the regulation screw, which

is positioned in or next to the tap pin, until the flame is

small but steady.

N.B.: in the case of liquid gas, the regulation screw

must be screwed in to the bottom.

• check that the flame does not turn off when you turn

the tap quickly from high to low.

d Regulating the primary air of the burners:

The primary air of the burners requires no regulation.

Important

On completion of the operation, replace the old rating

sticker with one indicating the new type of gas used. This

sticker is available from our Service Centres.

Note

Should the pressure of the gas used be different (or vary)

from the recommended pressure, it is necessary to fit a

suitable pressure regulator onto the inlet pipe in

compliance with current National Regulations relative to

“regulators for channelled gas”.

* At 15°C and 1013 mbar- dry gas

** Propane P.C.S. = 50,37 MJ/Kg

*** Butane P.C.S. = 49,47 MJ/Kg

Natural P.C.S. = 37,78 MJ/m

Burner and nozzle characteristics

Ø145

K1M11S/R

Table 1 Liquid Gas Natural Gas

Burner Diameter

(mm)

Thermal Power

kW (p.c.s.*)

By-Pass

1/100

Nozzle

1/100

Flow*

g/h

Nozzle

1/100

Flow*

l/h

Nozzle

1/100

Flow*

l/h

Nominal Reduced (mm) (mm) *** ** (mm) (mm)

Fast

(Large)(R)

100 3.00 0.7 41 86 218 214 116 286 143 286

Semi Fast

(Medium)(S)

75 1.90 0.4 30 70 138 136 106 181 118 181

Auxiliary

(Small)(A)

55 1.00 0.4 30 50 73 71 79 95 80 95

Supply

Pressures

Nominal (mbar)

Minimum (mbar)

Maximum (mbar)

28-30

6,5

85/90

Inner dimensions of the oven:

Width: 39 cm

Depth: 38 cm

Height: 34 cm

Inner Volume of the Oven:

50 lt

Maximum absorber power:

2000 W

Inner Dimensions of the Food Warmer:

Width: 42 cm

Depth: 44 cm

Height: 23 cm

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 of Power Supply:

see data plate

Burners:

adaptable for use with all the types of gas indicated on

the data plate situated inside the flap or, once the

dishwarmer drawer has been opened, on the inside wall

of the left-hand side panel.

Electric Plate

Standard Ø 145 mm: 1000 W

Technical Specifications

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.

A. Tray for Catching Overflows

B. Electric Plate

C. Gas Burner

E. Top Grate

F. Control Panel

G. Adjustable Feet or Legs

H. Dripping Pan or Baking Sheet

I. Oven Rack

J. Electronic Lighting Device (only a few models)

K. Flame Failure Device for Cooktop Burners (only a

few models)

L. Selection knob

M. Thermostat knob

N. Control Knobs for Gas Burners on Hob

O. The oven-operating pilot lamp

P. The control knobs for the electric plates

Q. The green pilot lamp

S. Timer Knob

T. Electronic Lighting for Hob Burners (only a few

models)

The cooker with electric oven

N P N

The various functions included in the cooker are selected by

operating the control devices located on the cooker control

panel.

Control Knobs for the Gas Burners on the Hob (N)

The position of the gas burner controlled by each one of the

knobs is shown by a symbol of a solid ring:•. To light one of

the burners, hold a lighted match or lighter near the burner.

Press down and turn the corresponding knob in the counter-

clockwise direction to the maximum - setting. Each burner

can be operated at its maximum, minimum or intermediate

power. Shown on the knob are the different symbols for off •

(the knob is on this setting when the symbol lines up with the

reference mark on the control panel), for maximum - and

minimum +.

To obtain these settings, turn the knob counter-clockwise

with respect to the off position. To turn off the burner, turn the

knob clockwise until it stops (corresponding again with the •

symbol).

Electronic Ignition for the Gas Hob

Some of the models are provided with instant electronic

lighting of the hob gas burners; these models are identi-

fied by the presence of a lighting device (see detail J).

This device operates when a slight pressure is applied to

the “T” button marked with



symbol. To light a specific

burner just press the button labelled “T” while pushing the

corresponding knob all the way in and turning it counter-

clockwise until it lights. For immediate lighting, first

press the button and then turn the knob.

Important: Should the burner flames accidentally go

out, turn off the control knob and wait at least 1 minute

before trying to relight.

Models with Hob Gas Burner Safety Devices to

Prevent Leaks (only on certain models)

These models can be identified by the presence of the

device itself (see detail K).

Important: Since the hob burners are equipped with a

safety device, you must hold the control knob in for about

6 seconds after the burner has been lighted to allow the

gas to pass until the safety thermocouple has heated.

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:

L - the selection knob

M - 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 “L” setting:

- Knob “M” 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 “L” setting:

- Knob “M” 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 “L” setting:

- Knob “M” 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 “L” setting:

- Knob “M” 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

The different functions and uses of the oven

smoke, place a dripping-pan at the bottom rack level.

The rotisserie (only on a few models)

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 (L) on

setting (which delivers 50% of the total grill power)

for small quantities of food, or on setting (which

delivers total grill power).

The oven-operating pilot lamp (O)

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.

The cook-top electric plate control knobs (P)

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.

Before using the hot plates for the first time, you should

heat them at maximum temperature for approximately

4 minutes, without any pans. During this initial stage,

their protective coating hardens and reaches its

maximum resistance.

The green pilot lamp (Q)

This lights up when an electric plate is turned on.

Timer Knob

To use the timer, the ringer “S” 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.

Attention

Avoid the children touch the oven door because it is very hot

during the cooking.

Practical advice for burner use

In order to get the maximum yield it is important to remember

the following:

• Use appropriate cookware for each burner (see table) so

as to avoid flames overshooting the edges.

• At boiling point turn the knob to minimum.

• Use cookware with lids.

• Always use cookware with flat bottoms.

Storage recess below the oven (only a few models)

Below the oven a recess can be used to contain cooking pans

and cooker accessories. Moreover, during oven operation, it may

be used to keep food warm.To open the storage is necessary

turn it downwards.

Caution: this storage recess must not be used to store

inflammable materials.

Burner ø Cookware diameter (cm)

Fast (R) 24 - 26

Semi Fast (S) 16 - 20

Auxiliary (A) 10 - 14

Setting Normal or Fast Plate

Off

Cooking vegetables, fish

Cooking potatoes (using steam) soups,

chickpeas, beans.

Continuing the cooking of large quantities of

food, minestrone

For roasting (average)

For roasting (above average)

For browning and reaching a boil in a short

time.

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.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Before each operation, disconnect the cooker from the

electricity.To assure the long life of the cooker, it must be

thoroughly cleaned frequently, keeping in mind that:

• Do not use steam equipment to clean the appliance.

• the enamelled parts and the self-cleaning panels are

washed with warm water without using any abrasive

powders or corrosive substances which could ruin

them;

• 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;

• the flame spreaders should be washed frequently with

hot water and detergent taking care to eliminate any

scale;

• in cookers equipped with automatic lighting, the

terminal part of the electronic instant lighting devices

should be cleaned frequently and the gas outlet holes

of the flame spreaders should be checked to make

sure they are free of any obstructions;

• the electric plates are cleaned with a damp cloth and

they should be lubricated with a little oil while they still

warm;

• 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;

• On models with glass covers, the covers should be

cleaned with hot water; the use of rough cloths or

abrasives is to be avoided.

N.B: avoid closing the cover while the gas burners

are still warm. Remove any liquid from the lid before

opening it.

Important: periodically check the wear of the gas hose

and substitute it if there are any defects; we recommended

changing it every year.

Replacing the oven lamp

• Unplug the oven from the mains;

• Remove the glass cover of the lamp-holder;

• Remove the lamp and replace with a lamp resistant to

high temperatures (300°C) with the following

characteristics::

- Voltage 230V

- Wattage 25W

- Type E14

• Replace the glass cover and reconnect the oven to

the mains.

Greasing the Taps

The taps may jam in time or they may become difficult to

turn. If so, the tap itself must be replaced.

N.B.: This operation must be performed by a technician

authorised by the manufacturer.

Removing the lid

The cooker lid can be removed to facilitate cleaning. To

remove the lid, first open it completely and pull it

upwards (see figure)

Cooker routine maintenance and cleaning

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

2,0

1,7

1,5

1,8

2,1

1,8

1,1

1,5

0,5

1,1

0,5

200

180

200

180

220

180

160

170

45-50

30-35

60-70

80-90

90-100

70-80

30-40

30-35

25-30

15-20

10-15

25-30

30-35

25-30

2 Oven

bottom

Finishing touches

3 Top bottom

Sole and cuttlefish

Squid and shrimp on

spits

Cod fillets

Grilled vegetables

3/4

Max

8-10

4 Grill

Veal steaks

Cutlets

Hamburgers

Mackerels

Toast sandwiches

1,5

n.° 4

Max

15-20

With rotisserie

Veal on the spit

Chicken on the spit

1,0

2,0

Max

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

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 äàí-

íîé èíñòðóêöèåé. Èñïîëüçîâàíèå îáîðóäîâàíèÿ íå ïî íà-

çíà÷åíèþ, à òàêæå ïðîìûøëåííîå èñïîëüçîâàíèå,

èñïîëüçîâàíèå ïëèòû â îôèñàõ, ïðåäïðèÿòèÿõ ñôåðû

îáñëóæèâàíèÿ, çäðàâîîõðàíåíèÿ, ïðîñâåùåíèÿ è ò.ï. íå

ïðåäóñìîòðåíî. Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííî-

ñòè çà âûõîä èç ñòðîÿ îáîðóäîâàíèÿ ïðè íàðóøåíèè äàí-

íîãî 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 ïåðåõîäíèêîâ.

Äëèíà êàáåëÿ íå äîëæíà ïðåâûøàòü 1,5 ì. Ïðîèçâîäè-

òåëü íå íåñåò îòâåòñòâåííîñòè çà âîçãîðàíèÿ, ïðîèçî-

øåäøèå èç-çà èñïîëüçîâàíèÿ òðîéíèêîâ è óäëèíèòåëåé,

à òàêæå ñîåäèíèòåëüíîãî êàáåëÿ, ñå÷åíèå êîòîðîãî íå

ñîîòâåòñòâóåò ïîòðåáëÿåìîé îáîðóäîâàíèåì ìîùíîñòè.

Ïðè óñòàíîâêå íåîáõîäèìî ïðîâåðèòü ñîîòâåòñòâèå õà-

ðàêòåðèñòèê ñåòè è ïëèòû. Íåîáõîäèìûå ñâåäåíèÿ ñî-

äåðæàòñÿ 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 ìîæåò

ïðèíåñòè âðåä ëþäÿì, æèâîòíûì èëè Âàøåé ñîáñòâåí-

íîñòè. Â ñëó÷àå íåïðàâèëüíîé óñòàíîâêè Ïðîèçâîäè-

òåëü ñíèìàåò ñ ñåáÿ âñÿêóþ îòâåòñòâåííîñòü.

9. Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü ãàðàíòèðîâàíà òîëüêî ïðè

íàëè÷èè ýôôåêòèâíîãî çàçåìëåíèÿ, âûïîëíåííîãî â ñî-

îòâåòñòâèè ñ ïðàâèëàìè ýëåêòðè÷åñêîé áåçîïàñíîñòè.

Ýòî òðåáîâàíèå îáÿçàòåëüíî äîëæíî ñîáëþäàòüñÿ. Åñëè

âîçíèêëè ñîìíåíèÿ, ñâÿæèòåñü ñî ñïåöèàëèñòîì ïî óñ-

òàíîâêå, êîòîðûé ïðîâåðèò Âàøó ñèñòåìó çàçåìëåíèÿ.

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 ðàçâåäåííûìè

êîíòàêòàìè íå ìåíåå 3 ìì, ëèíèÿ çàçåìëåíèÿ ïðè ýòîì

íå äîëæíà ðàçðûâàòüñÿ. Âûêëþ÷àòåëü äîëæåí óñòàíàâ-

ëèâàòüñÿ â ëåãêîäîñòóïíîì ìåñòå.

11. Âñåãäà âûíèìàéòå âèëêó èç ðîçåòêè èëè îòêëþ÷àéòå ýëåê-

òðè÷åñòâî íà Âàøåì ùèòêå ïåðåä ìîéêîé èëè äðóãèìè

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-

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 èñïîëüçî-

âàíèåì.

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 íàñòîÿ-

ùåé 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«



»/ «

».

24. ×àñòè ïëèòû ïîñëå âûêëþ÷åíèÿ äîëãîå âðåìÿ îñòàþòñÿ

ãîðÿ÷èìè. Áóäüòå îñòîðîæíû, íå ïðèêàñàéòåñü ê ïëèòå:

äîæäèòåñü, êîãäà îíà ïîëíîñòüþ îñòûíåò.

25.

Ïðåäóïðåæäåíèå:íèêîãäà íå ïîìåùàéòå ãîðÿ÷óþ ïîñó-

äó 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 (ãàðàíòèéíîì

òàëîíå, ñåðâèñíîé êíèæêå, ñåðâèñíîì ñåðòèôèêàòå).

28. Åñëè Âû ðåøèëè, ÷òî ïëèòà áîëüøå íå ãîäèòñÿ äëÿ ýê-

ñïëóàòàöèè, ñäåëàéòå åå íåïðèãîäíîé äëÿ èñïîëüçîâà-

íèÿ: 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).

Âíèìàíèå!

Äëÿ îáåñïå÷åíèÿ ýôôåêòèâíîé è áåçîïàñíîé ðàáîòû îáî-

ðóäîâàíèÿ íàñòîÿòåëüíî ðåêîìåíäóåì:

• íå ïîëüçîâàòüñÿ óñëóãàìè ëèö, íå óïîëíîìî÷åííûõ Ïðîèç-

âîäèòåëåì;

• ïðè ðåìîíòå òðåáîâàòü èñïîëüçîâàíèÿ îðèãèíàëüíûõ çà-

ïàñíûõ ÷àñòåé.

Ýòîò ðàçäåë ïðåäíàçíà÷åí äëÿ êâàëèôèöèðîâàííûõ òåõíè-

êîâ è ñîäåðæèò èíñòðóêöèè ïî óñòàíîâêå è îáñëóæèâàíèþ

ïëèòû â ñîîòâåòñòâèè ñ äåéñòâóþùèìè íîðìàìè áåçîïàñíî-

ñòè.

Âàæíî: ïåðåä ëþáûìè ðàáîòàìè ïî íàëàäêå, îáñëóæè-

âàíèþ è ò.ï. îòêëþ÷èòå ïëèòó îò ýëåêòðè÷åñêîé ñåòè.

Ðàñïîëîæåíèå

Âàæíî: Ïëèòà äîëæíà óñòàíàâëèâàòüñÿ è èñïîëüçîâàòüñÿ â

ïîìåùåíèÿõ ñ ïîñòîÿííîé âåíòèëÿöèåé, äëÿ ýòîãî íåîáõî-

äèìî, ÷òîáû ñîáëþäàëèñü ñëåäóþùèå òðåáîâàíèÿ:

à) Ïîìåùåíèå äîëæíî èìåòü âåíòèëÿöèîííóþ ñèñòåìó, äî-

ñòàòî÷íóþ äëÿ óäàëåíèÿ ïðîäóêòîâ ñãîðàíèÿ. Ýòî ìîæåò

áûòü âûòÿæêà èëè ýëåêòðè÷åñêèé âåíòèëÿòîð, êîòîðûé

àâòîìàòè÷åñêè âêëþ÷àåòñÿ ïðè ðàáîòå âûòÿæêè.

Âûòÿæêà ïðè íàëè÷èè äûìîõîäà Ïðÿìàÿ âûòÿæêà

á) Äëÿ íàäëåæàùåãî ñãîðàíèÿ â ïîìåùåíèå äîëæåí ïî-

ñòóïàòü ñâåæèé âîçäóõ. Ïðèòîê âîçäóõà äîëæåí

ñîñòàâëÿòü íå ìåíåå 2 ì

/÷àñ íà êàæäûé êèëîâàòò

ìîùíîñòè óñòàíàâëèâàåìîãî îáîðóäîâàíèÿ. Âîçäóõ

ìîæåò ïîñòóïàòü ïðÿìî ñ óëèöû ÷åðåç òðóáó ñ

ñå÷åíèåì 100 ñì

, êîíñòðóêöèÿ êîòîðîé íå äîïóñêàåò

çàñîðåíèÿ. Äëÿ îáîðóäîâàíèÿ, íå èìåþùåãî

óñòðîéñòâà áåçîïàñíîñòè, êîòîðîå ïðåäîòâðàùàåò

ïîäà÷ó ãàçà ïðè ñëó÷àéíîì çàòóõàíèè ãîðåíèÿ,

ñå÷åíèå òðóáû äîëæíî áûòü íå ìåíåå 200 ñì

(ðèñ.

À). Êðîìå òîãî, âîçäóõ ìîæåò ïîñòóïàòü èç ñìåæíîé

êîìíàòû (êðîìå ñïàëåí è ïîæàðîîïàñíûõ ïîìåùå-

íèé), åñëè îíà èìååò ïîäîáíóþ æå ïðèòî÷íóþ òðóáó,

è êîíñòðóêöèÿ äâåðè îáåñïå÷èâàåò ñâîáîäíûé

ïðîõîä âîçäóõà (ðèñ. Â).

Ïðèòî÷íîå Ñìåæíîå Ïîìåùåíèå, òðåáóþùåå

îòâåðñòèå À ïîìåùåíèå âåíòèëÿöèè

Ïðèìåð îáåñïå÷åíèÿ Îáåñïå÷åíèå çàçîðà ìåæäó äâåðüþ

ïðèòîêà âîçäóõà è ïîðîãîì äëÿ ñâîáîäíîãî ïðîõîäà

ïðèòî÷íîãî âîçäóõà

Ðèñ. À Ðèñ. Â

â) Ïðè äëèòåëüíîé ðàáîòå ïëèòû ìîæåò ïîòðåáîâàòüñÿ

äîïîëíèòåëüíàÿ âåíòèëÿöèÿ, íàïðèìåð, îòêðûòîå

îêíî èëè íàëè÷èå êîíäèöèîíåðà.

ã) Ñæèæåííûé ãàç òÿæåëåå âîçäóõà, è ïîýòîìó ñêàï-

ëèâàåòñÿ âíèçó. Ïîìåùåíèÿ, â êîòîðûõ

óñòàíàâëèâàþòñÿ áàëëîíû ñî ñæèæåííûì ãàçîì,

äîëæíû áûòü îñíàùåíû íàðóæíîé âåíòèëÿöèåé,

÷òîáû ÷åðåç íåå ìîã óõîäèòü ãàç â ñëó÷àå óòå÷êè.

Íåëüçÿ óñòàíàâëèâàòü è õðàíèòü áàëëîíû ñ ãàçîì â

ïîìåùåíèÿõ, ðàñïîëîæåííûõ íèæå óðîâíÿ ïîëà (â

ïîäâàëàõ è ïîëóïîäâàëàõ). Ðåêîìåíäóåì

äåðæàòü â êóõíå òîëüêî èñïîëüçóåìûé áàëëîí è óñ-

òàíàâëèâàòü åãî ïîäàëüøå îò èñòî÷íèêîâ òåïëà (äó-

õîâîê, êàìèíîâ, ïå÷åé è ò.ï.), ñïîñîáíûõ íàãðåòü

áàëëîí äî òåìïåðàòóðû âûøå 50°Ñ.

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.

Óñòàíîâêà îïîð (òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)

Ïëèòà êîìïëåêòóåòñÿ íàäñòàâíûìè îïîðàìè, êîòîðûå óñòà-

íàâëèâàþòñÿ ïîä îñíîâàíèåì ïëèòû.

Óñòàíîâêà ïëèòû

Ïëèòà èìååò òåïëîèçîëÿöèþ ñòåïåíè X, ïîýòîìó ïëèòà íå

ìîæåò áûòü óñòàíîâëåíà íåïîñðåäñòâåííî ðÿäîì ñ ìåáå-

ëüþ, êîòîðàÿ âûøå íåå. Ïëèòà ìîæåò ñîïðèêàñàòüñÿ ñî ñòå-

íîé ïîìåùåíèÿ è êóõîííîé ìåáåëüþ, åñëè îíè ñïîñîáíû

âûäåðæàòü òåìïåðàòóðó, íà 50°Ñ ïðåâûøàþùóþ êîìíàòíóþ.

Ïðè óñòàíîâêå ïëèòû íåîáõîäèìî ñîáëþäàòü ñëåäóþùèå

ìåðû ïðåäîñòîðîæíîñòè:

a) Ïëèòà ìîæåò áûòü óñòàíîâëåíà â êóõíå, êóõíå-

ñòîëîâîé èëè ãîñòèííîé, íî íå â âàííîé èëè

äóøåâîé.

á) Êóõîííàÿ ìåáåëü, ïðåâûøàþùàÿ ïî âûñîòå ïëèòó,

äîëæíà ñòîÿòü îò íåå íà ðàññòîÿíèè íå ìåíåå 110

ñì. Íå äîïóñêàåòñÿ âåøàòü çàíàâåñêè

íåïîñðåäñòâåííî çà ïëèòîé è íà ðàññòîÿíèè áëèæå

÷åì 110 ñì îò åå áîêîâûõ ñòîðîí.

â) Âûòÿæêè óñòàíàâëèâàþòñÿ ñîãëàñíî èõ èíñòðóêöèÿì

ïî ïî ýêñïëóàòàöèè.

ã) Ñòåííûå øêàôû ìîæíî íàâåøèâàòü íà îäíîé ëèíèè

ñ áîêîâîé ïëîñêîñòüþ ïëèòû, ïðè ýòîì ðàññòîÿíèå

îò íèæíåé êðîìêè øêàôà äî ðàáî÷åé ïîâåðõíîñòè

ïëèòû äîëæíî áûòü íå ìåíåå 420 ìì. Ìèíèìàëüíîå

ðàññòîÿíèå ìåæäó ïëèòîé è êóõîííîé ìåáåëüþ,

ñäåëàííîé èç ëåãêîâîñïëàìåíÿþùèõñÿ

ìàòåðèàëîâ, äîëæíî ñîñòàâëÿòü íå ìåíåå 700 ìì

(ðèñ).

Óñòàíîâêà

ä) Ñòåíà, ñîïðèêàñàþùàÿñÿ ñ çàäíåé ñòîðîíîé ïëèòû,

äîëæíà áûòü îáëèöîâàíà îãíåóïîðíûì

ìàòåðèàëîì.

ÏÎÄÊËÞ÷ÅÍÈÅ ÃÀÇÀ

Ïîäêëþ÷åíèå ïëèòû ê ãàçó äîëæíî ïðîèçâîäèòüñÿ êâàëèôè-

öèðîâàííûì ïåðñîíàëîì â ñîîòâåòñòâèè ñ äåéñòâóþùèìè

ñòàíäàðòàìè è ïîñëå ïðîâåðêè ñîîòâåòñòâèÿ òèïà ïîäêëþ-

÷àåìîãî ãàçà, òîìó, íà êîòîðûé íàñòðîåíî îáîðóäîâàíèå. Ïðè

íåñîîòâåòñòâèè òèïîâ ãàçà, ñëåäóéòå èíñòðóêöèÿì ïàðàãðà-

ôà «Íàñòðîéêà ïëèòû íà ðàçëè÷íûå òèïû ãàçà».

Äëÿ íåêîòîðûõ ìîäåëåé ïîäâîä ãàçà ìîæåò áûòü îñóùåñòâ-

ëåí êàê ñ ëåâîé, òàê è ñ ïðàâîé ñòîðîíû. ×òîáû èçìåíèòü

ìåñòî ïîäêëþ÷åíèÿ ãàçà, ïîìåíÿéòå ìåñòàìè øòóöåð è çà-

ãëóøêó è çàìåíèòå óïëîòíèòåëüíóþ ïðîêëàäêó (ïîñòàâëÿåò-

ñÿ ñ îáîðóäîâàíèåì). Åñëè ïëèòà ïîäñîåäèíÿåòñÿ ê áàëëîíó

ñî ñæèæåííûì ãàçîì, îòðåãóëèðéòå åãî äàâëåíèå â ñîîòâåò-

ñòâèè ñ äåéñòâóþùèìè íîðìàìè òåõíèêè áåçîïàñíîñòè, íà

áàëëîí ñ ãàçîì íåîáõîäèìî óñòàíîâèòü ðåäóêòîð.

Âàæíî: äëÿ áåçîïàñíîé è äîëãîé ðàáîòû îáîðóäîâàíèÿ, óáå-

äèòåñü, ÷òî äàâëåíèå ãàçà ñîîòâåòñòâóåò äàííûì, óêàçàííûì

â òàáë. 1 «Õàðàêòåðèñòèêè ãîðåëîê è æèêëåðîâ».

Ïîäêëþ÷åíèå øëàíãîì

Ïîäñîåäèíèòå ãàçîâûé øëàíã, õàðàêòåðèñòèêè êîòîðîãî îò-

âå÷àþò íàöèîíàëüíûì ñòàíäàðòàì.

Âíóòðåííèé äèàìåòð øòóöåðîâ ïîä øëàíãè:

8 ìì  äëÿ ñæèæåííîãî ãàçà;

13 ìì  äëÿ ìåòàíà.

Ïðè ïîäêëþ÷åíèè øëàíãîì ñîáëþäàéòå ñëåäóþùèå ìåðû

ïðåäîñòîðîæíîñòè:

· Øëàíã ïî âñåé äëèíå íå äîëæåí êàñàòüñÿ ÷àñòåé ïëèòû,

òåìïåðàòóðà êîòîðûõ ïðåâûøàåò 50°Ñ.

· Äëèíà øëàíãà íå äîëæíà áûòü áîëåå 1500 ìì.

· Øëàíã íå äîëæåí áûòü ðàñòÿíóò è ïåðåêðó÷åí, èìåòü èç-

ãèáîâ è óñòóïîâ.

· Øëàíã íå äîëæåí íè÷åì ïðèæèìàòüñÿ è ñîïðèêàñàòüñÿ

ñ ïîäâèæíûìè äåòàëÿìè è ïðåäìåòàìè, èìåþùèìè

îñòðûå êðàÿ.

· Øëàíã ïî âñåé äëèíå äîëæåí áûòü äîñòóïåí äëÿ îñìîò-

ðà è êîíòðîëÿ ñîñòîÿíèÿ.

Ïðîâåðüòå ïëîòíîñòü ïîñàäêè øëàíãà ñ îáåèõ ñòîðîí è çà-

ôèêñèðóéòå åãî çàæèìàìè. Åñëè õîòÿ áû îäíî èç ïðèâåäåí-

íûõ âûøå òðåáîâàíèé íå óäàåòñÿ âûïîëíèòü, èñïîëüçóéòå

ãèáêèå ìåòàëëèçèðîâàííûå òðóáû.

Åñëè ïëèòà óñòàíàâëèâàåòñÿ ïî ïðàâèëàì, îòíîñÿùèìñÿ ê

áûòîâûì ïðèáîðàì êëàññà 2 ïîäêëàññà 1, òî ñîãëàñíî äåé-

ñòâóþùèì ñòàíäàðòàì äëÿ ïîäêëþ÷åíèå ãàçà äîëæíû èñ-

ïîëüçîâàòüñÿ òîëüêî ãèáêèå ìåòàëëèçèðîâàííûå òðóáû.

Âíèìàíèå: ìåæäó ãàçîâîé òðóáîé è ïëèòîé ïîñëå óñòàíîâêè

øëàíãà íå äîëæíî áûòü ýëåêòðè÷åñêîãî ñîåäèíåíèÿ.

Ïîäêëþ÷åíèå ãèáêîé áåñøîâíîé ñòàëüíîé òðóáû

ê ðåçüáîâîìó ñîåäèíåíèþ

Óäàëèòå øòóöåð. Ãèáêàÿ ñòàëüíàÿ òðóáà ïðèñîåäèíÿåòñÿ ê

òîìó æå âûâîäó ñ íàðóæíîé ðåçüáîé 1/2 äþéìà. Èñïîëüçóé-

òå òîëüêî òðóáû è ïðîêëàäêè, ñîîòâåòñòâóþùèå íàöèî-

íàëüíûì ñòàíäàðòàì. Ïîëíàÿ äëèíà òðóáû íå äîëæíà

ïðåâûøàòü 2000 ìì. Ïîñëå ïîäêëþ÷åíèÿ óäîñòîâåðüòåñü,

÷òî ãèáêàÿ ñòàëüíàÿ òðóáà íå êàñàåòñÿ äâèæóùèõñÿ ïðåä-

ìåòîâ è íå ïåðåæàòà.

Êîíòðîëü ïëîòíîñòè ïîäñîåäèíåíèÿ

Âûïîëíèâ ïîäêëþ÷åíèå ãàçà ïðîâåðüòå íàëè÷èå åãî óòå÷åê,

èñïîëüçóÿ ìûëüíûé ðàñòâîð. Íèêîãäà íå èñïîëüçóéòå äëÿ

ïðîâåðêè ïëàìÿ.

ÝËÅÊÒÐÈ×ÅÑÊÈÅ ÑÎÅÄÈÍÅÍÈß

Ïîäñîåäèíåíèå êàáåëÿ ê ñåòè

Îñíàñòèòå ïèòàþùèé êàáåëü ñîîòâåòñòâóþùåé âèëêîé (ñì.

òàáëè÷êó õàðàêòåðèñòèê è ìåñòíûå ñòàíäàðòû) èëè íåïîñ-

ðåäñòâåííî ïîäêëþ÷èòå îáîðóäîâàíèå ê ñåòè (áåç âèëêè è

ðîçåòêè). Â ïîñëåäíåì ñëó÷àå äîëæåí áûòü óñòàíîâëåí ìíî-

ãîëèíåéíûé âûêëþ÷àòåëü, ñîîòâåòñòâóþùèé íàãðóçêå îáî-

ðóäîâàíèÿ, ñ ðàññòîÿíèåì ìåæäó ðàçâåäåííûìè

êîíòàêòàìè íå ìåíåå 3 ìì, ïðè÷åì ëèíèÿ çàçåìëåíèÿ íå

äîëæíà ðàçðûâàòüñÿ. Ïèòàþùèé êàáåëü ñëåäóåò ðàñïîëà-

ãàòü 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÷à-

òåëè è ïðîâîäêà âûäåðæèâàþò òó íàãðóçêó, êîòîðóþ îíè

óæå íåñóò è äîïîëíèòåëüíóþ  îò âíîâü óñòàíàâëèâàå-

ìîãî îáîðóäîâàíèÿ (ñì. òàáëè÷êó õàðàêòåðèñòèê);

· çàçåìëåíèå ñîîòâåòñòâóåò ïðàâèëàì è òðåáîâàíèÿì,

ïðåäúÿâëÿåìûìè ê çàçåìëåíèþ áûòîâîé òåõíèêè;

· ðîçåòêà èëè ìíîãîëèíåéíûé âûêëþ÷àòåëü íàõîäÿòñÿ â

ëåãêîäîñòóïíîì ìåñòå.

N.B. Íèêîãäà íå èñïîëüçóéòå óäëèíèòåëè, ïåðåõîäíèêè, äâîé-

íûå è áîëåå ðîçåòêè, êîòîðûå ìîãóò ñòàòü ïðè÷èíîé ïåðå-

ãðåâà è âîçãîðàíèÿ.

Îáîðóäîâàíèå, ïîäêëþ÷åííîå ñ íàðóøåíèåì òðåáîâàíèé

áåçîïàñíîñòè áûòîâûõ ïðèáîðîâ áîëüøîé ìîùíîñòè,

èçëîæåííûõ â íàñòîÿùåé èíñòðóêöèè, ÿâëÿåòñÿ ïîòåíöè-

àëüíî îïàñíûì.

Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà óùåðá çäî-

ðîâüþ è ñîáñòâåííîñòè, åñëè îí âûçâàí íåñîáëþäåíèåì

óêàçàííûõ íîðì óñòàíîâêè.

Íàñòðîéêà ïëèòû íà ðàçëè÷íûå òèïû ãàçà

Äëÿ òîãî ÷òîáû ïîäãîòîâèòü ïëèòó ê ðàáîòå ñ äðóãèì òèïîì

ãàçà, íåîáõîäèìî çàìåíèòü æèêëåðû, îòðåãóëèðîâàòü ïîäà-

÷ó âîçäóõà è ìèíèìàëüíîå ïëàìÿ.

Ïîìíèòå, âî âðåìÿ âûïîëíåíèÿ ýòèõ îïåðàöèé ïëèòà

äîëæíà áûòü îòêëþ÷åíà îò ñåòè.

Âàæíî: ñíèìèòå èìåþùèéñÿ øòóöåð è óñòàíîâèòå òîò, êîòî-

ðûé íàõîäèòñÿ â ïàêåòå ïðèíàäëåæíîñòåé.

Îáðàòèòå âíèìàíèå: øòóöåð äëÿ ñæèæåííîãî ãàçà ìàðêè-

ðîâàí öèôðîé «8», øòóöåð äëÿ ìåòàíà è ãîðîäñêîãî ãàçà

èìååò ìàðêèðîâêó «13». Îáÿçàòåëüíî óñòàíîâèòå óïëîòíè-

òåëüíóþ ïðîêëàäêó.

à) Çàìåíà æèêëåðîâ âåðõíèõ ãîðåëîê:

· ñíèìèòå ðåøåòêè è âûíüòå ãîðåëêè èç ãíåçä;

· ñ ïîìîùüþ 7 ìì òîðöåâîãî êëþ÷à îòâèíòèòå æèêëåðû è

çàìåíèòå èõ æèêëåðàìè äëÿ íîâîãî òèïà ãàçà

(ñì. òàáë. 1 «Õàðàêòåðèñòèêè ãîðåëîê è æèêëåðîâ»);

· ñîáåðèòå âñå äåòàëè â îáðàòíîì ïîðÿäêå.

á) Ðåãóëèðîâêà ìèíèìàëüíîãî ïëàìåíè âåðõíèõ ãîðåëîê:

· ïîâåðíèòå ðóêîÿòêó ê ìèíèìàëüíîìó ïîëîæåíèþ;

· ñíèìèòå ðóêîÿòêó è âðàùàéòå åå ðåãóëèðîâî÷íûé âèíò

(ðàñïîëîæåí ñáîêó èëè âíóòðè ñòåðæíÿ ðåãóëÿòîðà) â

ðàçíûå ñòîðîíû ïîêà ïëàìÿ íå ñòàíåò ìàëûì, íî

óñòîé÷èâûì.

N.B. Â ñëó÷àå ñ ñæèæåííûì ãàçîì ðåãóëèðîâî÷íûé âèíò äîë-

æåí áûòü çàêðó÷åí ïîëíîñòüþ.

· óáåäèòåñü, ÷òî ïðè áûñòðîì ïîâîðîòå ðóêîÿòêè îò ìàê-

ñèìàëüíîãî ê ìèíèìàëüíîìó ïîëîæåíèþ ïëàìÿ íå ãàñíåò.

â) Ðåãóëèðîâêà ïîñòóïëåíèÿ âîçäóõà â ãîðåëêè:

· ðåãóëèðîâêà íå òðåáóåòñÿ.

Âàæíî: ïî çàâåðøåíèè âñåõ îïåðàöèé ñòàðóþ íàêëåéêó çà-

ìåíèòå íà íîâóþ  ñ óêàçàíèåì òèïà èñïîëüçóåìîãî ãàçà

(íàêëåéêó ìîæíî ïðèîáðåñòè â ñåðâèñíîì öåíòðå).

Ïðèìå÷àíèå: åñëè äàâëåíèå èñïîëüçóåìîãî ãàçà îòëè÷àåò-

ñÿ îò ðåêîìåíäóåìîãî, íà ïîäâîäíóþ òðóáó â ñîîòâåòñòâèè

äåéñòâóþùèìè ìåñòíûìè ñòàíäàðòàìè íåîáõîäèìî óñòàíî-

âèòü ïîäõîäÿùèé ðåäóêòîð.

* Ñóõîé ãàç ïðè 15°Ñ è äàâëåíèè 1013 ìáàð

** Ïðîïàí P.C.S. = 50.37 MÄæ/êã

*** Áóòàí P.C.S. = 49.47 MÄæ/êã

Ïðèðîäíûé ãàç P.C.S. = 37.78 MÄæ/ì

Õàðàêòåðèñòèêè ãîðåëîê è æèêëåðîâ

Ø145

K1M11S/R

Òàáëèöà 1 Ñæèæåííûé ãàç Ïðèðîäíûé ãàç

Ãîðåëêà

Äèà-

ìåòð

(mm)

Òåïëîâàÿ

ìîùíîñòü

êÂò (p.c.s.*)

Îòâåð-

ñòèå

1/100

Æèêëå-

1/100

Ïîòîê*

Æèêëåð

1/100

Ïîòîê*

l/h

Æèêëåð

1/100

Ïîòîê*

l/h

íîìèí. óìåíüø. (ìì) (ìì) *** ** (ìì) (ìì)

Áûñòðàÿ

(áîëüøàÿ)(R)

100 3.00 0.7 41 86 218 214 116 286 143 286

Ïîëóáûñòðàÿ

(ñðåäíÿÿ)(S)

75 1.90 0.4 30 70 138 136 106 181 118 181

Äîïîëíè-òåë-

üíàÿ

(Ìàëåíüêàÿ)

(A)

55 1.00 0.4 30 50 73 71 79 95 80 95

Äàâëåíèå

Íîìèíàëüíîå (ìáàð)

Ìèíèìàëüíîå (ìáàð)

Ìàêñèìàëüíîå (ìáàð)

28-30

6,5

85/90

Âíóòðåííèå ðàçìåðû äóõîâêè:

Øèðèíà: 39 cì

Ãëóáèíà: 38 cì

Âûñîòà: 34 cì

Îáúåì äóõîâêè:

50 ë

Ìîùíîñòü äóõîâêè (max):

2000 Âò

Âíóòðåííèå ðàçìåðû îòäåëåíèÿ

äëÿ õðàíåíèÿ è ïîäîãðåâà:

Øèðèíà: 42 cì

Ãëóáèíà: 44 cì

Âûñîòà: 23 cì

Íàïðÿæåíèå è ÷àñòîòà ïèòàíèÿ:

Ñì. òàáëèöó õàðàêòåðèñòèê

Ãàçîâûå ãîðåëêè:

àäàïòèðîâàíû äëÿ âñåõ òèïîâ ãàçà, óêàçàííûõ

â òàáëèöå õàðàêòåðèñòèê, ðàñïîëîæåííîé ñëåâà

âíóòðè îòäåëåíèÿ äëÿ õðàíåíèÿ è ïîäîãðåâà èëè

íà âíóòðåííåé ñòîðîíå äâåðöû ýòîãî îòäåëåíèÿ.

Ýëåêòðè÷åñêàÿ êîíôîðêà

Îáû÷íàÿ Æ 145 ìì: 1000 Âò

Ýòî îáîðóäîâàíèå ñîîòâåòñòâóåò ñëåäóþùèì äèðåêòè-

âàì Åâðîïåéñêîãî ýêîíîìè÷åñêîãî ñîîáùåñòâà:

- 73/23/EEC îò 19/02/73 (Íèçêîå íàïðÿæåíèå) è ïîñëåäóþùèå

ìîäèôèêàöèè;

- 89/336/EEC îò 03/05/89 (Ýëåêòðîìàãíèòíàÿ ñîâìåñòèìîñòü)

è ïîñëåäóþùèå ìîäèôèêàöèè;

- 90/396/EEC îò 29/06/90 (Ãàç) è ïîñëåäóþùèå ìîäèôèêàöèè;

- 93/68/EEC îò 22/07/93 è ïîñëåäóþùèå ìîäèôèêàöèè.

Òåõíè÷åñêèå õàðàêòåðèñòèêè

Ïðîäóêöèÿ ñåðòèôèöèðîâàíà Êîä îðãàíà

íà ñîîòâåòñòâèå ÃÎÑÒàì: ïî ñåðòèôèêàöèè

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

A Ðàáî÷àÿ ïîâåðõíîñòü

B Ýëåêòðè÷åñêèå êîíôîðêè

C Ãàçîâûå ãîðåëêè

E Âåðõíÿÿ ðåøåòêà

F Ïàíåëü óïðàâëåíèÿ

G Ðåãóëèðóåìûå íîæêè èëè íàäñòàâíûå îïîðû

H Ïîääîí äëÿ ñáîðà æèðà èëè ïðîòèâåíü

K Óñòðîéñòâî áåçîïàñíîñòè âåðõíèõ ãàçîâûõ

ãîðåëîê (òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)

J Óñòðîéñòâî ýëåêòðîííîãî çàæèãàíèÿ

(òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)

I Ðåøåò÷àòàÿ ïîëêà äóõîâêè

L Ðóêîÿòêà âûáîðà ôóíêöèé äóõîâêè

M Ðóêîÿòêà òåðìîñòàòà

N Ðóêîÿòêè óïðàâëåíèÿ âåðõíèìè ãàçîâûìè

ãîðåëêàìè

O Èíäèêàòîð òåðìîñòàòà äóõîâêè

P Ðóêîÿòêè óïðàâëåíèÿ ýëåêòðè÷åñêèìè êîíôîðêàìè

Q Çåëåíûé èíäèêàòîð ýëåêòðè÷åñêèõ êîíôîðîê

S Ðóêîÿòêà òàéìåðà

T Êíîïêà ýëåêòðîííîãî çàæèãàíèÿ âåðõíèõ ãàçîâûõ

ãîðåëîê (òîëüêî äëÿ íåêîòîðûõ ìîäåëåé)

Ïëèòà ñ ýëåêòðè÷åñêîé äóõîâêîé (îïèñàíèå)

N P N

Äëÿ âûáîðà ðàçëè÷íûõ ôóíêöèé ïëèòû ñëóæàò ðóêîÿòêè è

êíîïêè íà ïàíåëè óïðàâëåíèÿ.

ÐÓÊÎÒÊÈ ÓÏÐÀÂËÅÍÈ

ÂÅÐÕÍÈÌÈ ÃÀÇÎÂÛÌÈ ÃÎÐÅËÊÀÌÈ (N)

Ïîëîæåíèå êàæäîé ãîðåëêè, óïðàâëÿåìîé ñîîòâåòñòâóþùåé

ðóêîÿòêîé, ñõåìàòè÷åñêè ïîìå÷åíî çàêðàøåííûì êðóæêîì.

×òîáû çàæå÷ü ãîðåëêó, ïîäíåñèòå ê íåé çàææåííóþ ñïè÷êó

èëè çàæèãàëêó. Îäíîâðåìåííî íàæìèòå è ïîâåðíèòå ñîîò-

âåòñòâóþùóþ ðóêîÿòêó ïðîòèâ ÷àñîâîé ñòðåëêè ïî íàïðàâ-

ëåíèþ ê ìàêñèìàëüíîìó ïîëîæåíèþ -. Ñèëà ïëàìåíè

êàæäîé ãîðåëêè ðåãóëèðóåòñÿ â ìàêñèìàëüíîì, ìèíèìàëü-

íîì èëè ïðîìåæóòî÷íûõ çíà÷åíèÿõ. Ñîîòâåòñòâóþùèå ñèì-

âîëû èçîáðàæåíû îêîëî êàæäîé ðóêîÿòêè íà ïàíåëè

óïðàâëåíèÿ: -  ìàêñèìàëüíîå ïëàìÿ;

+  ìèíèìàëü-

íîå ïëàìÿ, «

•

»  âûêëþ÷åíî. ×òîáû óñòàíîâèòü ðóêîÿòêó â

ýòè ïîëîæåíèÿ, ïîâåðíèòå åå ïðîòèâ ÷àñîâîé ñòðåëêè îò ïî-

çèöèè

•

(âûêëþ÷åíî) è ñîâìåñòèòå ðèñêó íà ðóêîÿòêå ñ íóæ-

íûì ñèìâîëîì. Äëÿ âûêëþ÷åíèÿ ãîðåëêè ïîâåðíèòå

ðóêîÿòêó ïî ÷àñîâîé ñòðåëêå äî óïîðà (ñîîòâåòñòâóåò ñèì-

âîëó

•

Ýëåêòðîííîå çàæèãàíèå âåðõíèõ ãàçîâûõ

ãîðåëîê

Íåêîòîðûå ìîäåëè îñíàùåíû âñòðîåííûì ýëåêòðîííûì çà-

æèãàíèåì âåðõíèõ ãàçîâûõ ãîðåëîê (ñì. äåòàëü J). Óñòðîé-

ñòâî ýëåêòðîííîãî çàæèãàíèÿ ñðàáàòûâàåò ïðè íàæàòèè íà

êíîïêó T, îáîçíà÷åííóþ ñèìâîëîì



. ×òîáû çàæå÷ü ãîðåë-

êó ïðîñòî íàæìèòå íà êíîïêó T è äåðæèòå åå íàæàòîé, îäíî-

âðåìåííî íàæèìàÿ è ïîâîðà÷èâàÿ ðóêîÿòêó ãîðåëêè ïðîòèâ

÷àñîâîé ñòðåëêè, ïîêà îãîíü íå çàãîðèòñÿ.

Äëÿ íåìåäëåííîãî çàæèãàíèÿ ñíà÷àëà íàæìèòå êíîïêó T, à

çàòåì ïîâåðíèòå ðóêîÿòêó ãîðåëêè.

Åñëè ãîðåëêà ñëó÷àéíî ïîãàñíåò, âûêëþ÷èòå ãàç ðó-

êîÿòêîé, è ïîäîæäèòå íå ìåíåå 1 ìèíóòû ïåðåä ïî-

âòîðíûì âêëþ÷åíèåì.

Ìîäåëè ñ óñòðîéñòâîì áåçîïàñíîñòè

Óñòðîéñòâî áåçîïàñíîñòè K ñðàáàòûâàåò, åñëè ïëàìÿ ñëó-

÷àéíî ïîãàñëî  ïðåêðàùàåò ïîäà÷ó ãàçà â ãîðåëêó.

Âàæíî: ïîñëå âêëþ÷åíèÿ ãîðåëêè äåðæèòå åå ðóêîÿòêó íà-

æàòîé 6 ñåêóíä, äàâàÿ âûõîä ãàçó, ïîêà íå ïðîãðååòñÿ òåð-

ìîïàðà.

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.

Ïðåäóïðåæäåíèå: èñïîëüçîâàíèå äíà äóõîâêè äîïóñêàåò-

ñÿ òîëüêî ïðè ðàáîòå âåðòåëà (ïðè íàëè÷èè). Âî âñåõ äðóãèõ

ñëó÷àÿõ ãîòîâüòå ïèùó òîëüêî íà ðåøåòêå èëè ïðîòèâíå,

âñòàâëÿÿ èõ ïî íàïðàâëÿþùèì. Íè â êîåì ñëó÷àå íå ðàñïî-

ëàãàéòå ïîñóäó (áëþäà, àëþìèíèåâóþ ôîëüãó è ò.ä.) íà äíå

äóõîâêè  ýòî ìîæåò ïîâðåäèòü ýìàëåâîå ïîêðûòèå.

Ðóêîÿòêè óïðàâëåíèÿ äóõîâêîé

Âûáîð ðàçëè÷íûõ ðåæèìîâ ïðèãîòîâëåíèÿ â äóõîâêå îñóùå-

ñòâëÿåòñÿ ñ ïîìîùüþ äâóõ ðóêîÿòîê, ðàñïîëîæåííûõ íà ïà-

íåëè óïðàâëåíèÿ:

L  ðóêîÿòêè âûáîðà ôóíêöèé äóõîâêè ;

M  ðóêîÿòêè òåðìîñòàòà  ñèìâîë .

(ñèìâîëüíûå îáîçíà÷åíèÿ ðóêîÿòîê íàíåñåíû íà ïàíåëü

óïðàâëåíèÿ).

Êîãäà ðóêîÿòêà âûáîðà ôóíêöèé äóõîâêè L 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 L:

- Ïîëîæåíèå ðóêîÿòêè M: 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 (è 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 L:

- Ïîëîæåíèå ðóêîÿòêè M: 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 L 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 L:

- Ïîëîæåíèå ðóêîÿòêè M: ëþáîå ìåæäó 50°C è Max

Â äóõîâêå ãîðèò ñâåò, ïèùà ïîäâåðãàåòñÿ òåïëîâîìó èíôðà-

êðàñíîìó èçëó÷åíèþ îò ðàñêàëåííîãî âåðõíåãî öåíòðàëüíî-

Ñèëüíîå íàïðàâëåííîå òåïëî ãðèëÿ íàãðåâàåò ïîâåðõíîñòü

ìÿñà íåïîñðåäñòâåííî (âîçäóõ íàãðåâàåòñÿ ñëàáî). Íà ìÿñå

îáðàçóåòñÿ ðóìÿíàÿ êîðî÷êà, êîòîðàÿ ñîõðàíÿåò ìÿñî ñî÷-

íûì è ìÿãêèì. Ãðèëü èäåàëåí äëÿ ïðèãîòîâëåíèÿ áëþä, òðå-

áóþùèõ âûñîêîé òåìïåðàòóðû ïîâåðõíîñòè, òàêèõ êàê:

áèôøòåêñ, ôèëå, ãàìáóðãåðû, ðîìøòåêñ è ò.ä.

4. ÃÐÈËÜ

- Ïîëîæåíèå ðóêîÿòêè L:

- Ïîëîæåíèå ðóêîÿòêè M: ëþáîå ìåæäó 50°C è Max

Â 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

Èíñòðóêöèè ïî ýêñïëóàòàöèè

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Whirlpool K1M11S(W)/R Guida utente

Marca: Whirlpool

Modello: K1M11S(W)/R

Categoria: Piani cottura

Tipo: Guida utente

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English: Whirlpool K1M11S(W)/R User guide

Whirlpool K1M11S(W)/R Guida utente

Whirlpool K1M11S(W)/R Guida utente

in altre lingue

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