2
Congratulations on choosing an Ariston appliance, which you will find is dependable and easy to use. We recommend
that you read the instructions in this owner’s manual carefully before use for the best performance and to extend the life
of your appliance, as it will provide you with all the instructions you require to ensure its 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. Thank you.
Close-up view
A. Control Panel
B. Dripping Pan or Baking Sheet
C. Oven Rack
D. Electric hotplate
E. Cooking mode selection knob
F. Electric hotplate knobs
G. Electric hotplate indicator light
H. Guides for sliding the racks or dripping pan in and
out
I. Oven indicator light (only on certain models) - When
lit, it indicates the oven is heating up to the temperatu-
re set.
How to use your oven
The various features of this oven are controlled via the
knobs and buttons located on the 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.
Notice: Place the dripping pan provided on the bottom
shelf of the oven to prevent any sauce and/or grease from
dripping onto the bottom of the oven only when grilling
food or when using the rotisserie (only available on cer-
tain models). 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 dam-
age the enamel. Always place your cookware (dishes, alu-
minium foil, etc. etc.) on the grid provided with the appli-
ance inserted especially along the oven guides.
The oven knob (E)
This knob is used not only to select the different oven
modes, but also to choose the right cooking temperature
from among the temperatures shown on the knob itself
(from 60°C to 240°C) for the food to be cooked in the
oven. When the knob is turned clockwise, the oven light
and the top and bottom heating elements will come on 8
you can choose the most suitable temperature for cooking
your food from the range of values below (Convection
Mode). To select the temperature, match the desired tem-
perature with the fixed reference mark on the control panel.
The oven will automatically reach the temperature set,
and the thermostat, which is controlled by the knob, will
keep it constant.
Top Heating Element Position c
Set the knob to this position and the oven light and top
heating element come on.
The oven light
Set knob “E” to the 8 symbol to turn it on. It lights the
oven and stays on when any of the electrical heating
elements in the oven come on.
The control knobs for the hob electric hotplates (F)
The cookers can be equipped with standard, rapid and
automatic electric hotplates in a variety of combinations
(the rapid hotplates can be distinguished from the rest by
C
A
B
H
D
D
E
F
I
G
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
MAX
60
100
220
180
140
60 • 100 • 140 • 180 • 220 Max
80 120 160 200 240
3
the red boss in the centre of the same, and the automatic
hotplates by the smaller circular aluminium plate in their
centre).
To avoid any heat loss and damage to the hotplates, we
advise you to use pans with a flat bottom, whose diameter
is no less than that of the hotplate itself.
The table contains the different settings indicated on the
knobs and the use for which the hotplates are
recommended.
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.
Electric hotplate indicator light (G)
This light comes on when any of the electrical hotplates
on the hob have been turned on.
Using the hob
To get the best from your hob, here are a few helpful tips
to keep in mind during cooking or when preparing food.
· Use flat-bottomed pans to ensure the same adhere
fully to the cooking zone.
· Use pans whose diameter is sufficient to cover the
hotplate fully, so as to guarantee the use of all the
available heat.
· Make sure the bottom of the pan is always clean and
dry, to ensure correct contact and a long life for your
hotplates and pans.
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.
4
How to Keep Your Oven in Shape
Before cleaning your oven, or performing maintenance,
disconnect it from the power supply.
To extend the life of your oven, it must be cleaned
frequently, keeping in mind that:
• Do not use steam equipment to clean the appliance.
• the enamelled or stainless steel parts should be
washed with lukewarm water without using any abra-
sive powders or corrosive substances which could ruin
them; Stainless steel could get stained. If these stains
are difficult to remove, use special products available
on the market. After cleaning, it is advisable to rinse
thoroughly and dry.
• the inside of the oven should preferably be cleaned
immediately after use, when it is still warm, with hot
water and soap; the soap should be rinsed away and
the interior dried thoroughly. Avoid using abrasive de-
tergents (for example cleaning powders, etc…) and
abrasive sponges for dishes or acids (such as
limescale-remover, etc…) as these could damage the
enamel. If the grease spots and dirt are particularly
tough to remove, use a special product for oven clean-
ing, following the instructions provided on the packet.
• if you use your oven for an extended period of time,
condensation may form. Dry it using a soft cloth.
• there is a rubber seal surrounding the oven opening
which guarantees its perfect functioning. Check the
condition of this seal on a regular basis. If necessary,
clean it and avoid using abrasive products or objects
to do so. Should it become damaged, please contact
your nearest After-sales Service Centre. We recom-
mend you avoid using the oven until it has been re-
paired.
• never line the oven bottom with aluminium foil, as the
consequent accumulation of heat could compromise
the cooking and even damage the enamel.
• clean the glass door using non-abrasive products or
sponges and dry it with a soft cloth.
How to remove the oven door
For a more thorough clean, you can remove the oven
door. Proceed as follows:
• open the door fully;
• lift up and turn the small levers situated on the two
hinges;
• grip the door on the two external sides, shut it slowly
but not completely;
• pull the door towards you, pulling it out of its seat;
Reassemble the door by following the above procedures
backwards.
Replacing the Oven Lamp
• Disconnect the oven from the power supply by means
of the omnipolar switch used to connect the appliance
to the electrical mains; or unplug the appliance if the
plug is accessible;
• 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 charac-
teristics:
- Voltage: 230/240 V
- Wattage 25W
- Type E14
• Replace the glass cover and reconnect the oven to
the mains power supply.
123
5
Practical Cooking Advice
When cooking in the oven, use only one dripping pan or
rack at a time. Select from among the top or bottom rack
heights based on whether the dish needs more or less
heat from the top.
Preheating
If the oven must be preheated (this is generally the case
when cooking leavened foods), we recommend you use
the “convection mode” to reach the desired temperature
as quickly as possible. When preheating is over, which is
indicated by the red light “I” going out, select the required
cooking mode.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature
settings from 180 °C to 200 °C.
For red meat that should be well done on the outside while
tender and juicy in the inside, it is a good idea to start with
a high temperature setting (200°C-220°C) for a short time,
then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature
setting. Place the meat on the centre of the grid and place
the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centre
of the oven. If you would like to increase the amount of
heat from below, use the low rack heights. For savoury
roasts (especially duck and wild game), dress the meat
with lard or bacon on the top.
Baking Cakes
When baking cakes, always preheat the oven and do not
open the oven door during baking to prevent the cake
from dropping. In general:
Using the Grill
Use the
d
“grill” mode, placing the food under the centre
of the grill (situated on the 3rd or 4th rack form the bot-
tom) because only the central part of the top heating ele-
ment is turned on.
Use the bottom rack (1st from the bottom), placing the
dripping pan provided to collect any sauce and/or grease
and prevent the same from dripping onto the oven bot-
tom.
When using this mode, we recommend you set the ther-
mostat to the highest setting. However, this does not mean
you cannot use lower temperatures, simply by adjusting
the thermostat knob to the desired temperature.
Important: always use the grill with the oven door shut.
This will allow you both to obtain excellent results and to
save on energy (approximately 10%).
Therefore the best results when using the grill modes
are obtained by placing 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.
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 dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
6
Foods Wt.
(Kg)
Cooking position
from bottom
Temperature
(°C)
Pre-eating time
(minuts)
Cooking time
(minuts)
Paste
Lasagne 2.5 3 210 - 75-80
Cannelloni 2.5 3 210 - 75-80
Oven-baked noodles 2.5 3 210 - 75-80
Meat
Veal 1.7 3 220 - 85-90
Chicken 1.5 3 220 - 110-115
Turkey 3.0 3 220-Max - 95-100
Duck 1.8 3 220 - 120-125
Rabbit 2.0 3 220 - 105-110
Pork 2.1 3 220 - 100-110
Lamb 1.8 3 220 - 90-95
Fish
Mackerel 1.1 3 210-230 - 55-60
Dentex 1.5 3 210-230 - 60-65
Trout baked in paper 1.0 3 210-230 - 40-45
Pizze
Napolitan pizza 1.0 3 Max 15 30-35
Tarts
Biscuits 0.5 3 180 15 30-35
Meringues 1.1 3 180 15 30-35
Chocolate cake 1.0 3 200 15 45-50
Yeast cakes 1.0 3 200 15 50-55
Note: cooking times are approximate and may vary according to personal taste.
7
Safety Is A Good Habit To Get Into
• When handling the appliance, we recommend you
always use the purpose provided handles recessed
into the sides of the oven to prevent harming
people or damaging the appliance itself.
• This appliance is designed for non-professional, house-
hold use and its functions must not be changed.
• These instructions are only valid for the countries
whose symbols appear on the manual and the serial
number plate.
• The electrical system of this appliance can only be used
safely when it is correctly connected to an efficient
earthing system in compliance with current safety
standards.
• 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 chil-
dren well away.
The following items are potentially dangerous, and
therefore appropriate measures must be taken to
prevent children and the disabled from coming into
contact with them:
- Controls and the appliance in general;
- Packaging (bags, polystyrene, nails, etc.);
- The appliance itself, immediately after use of the oven
or grill due to the heat generated;
- The appliance itself, when no longer in use (potentially
dangerous parts must be made safe).
Avoid the following:
- Touching the appliance with wet parts of the body;
- Using the appliance when barefoot;
- Pulling on the appliance or the supply cable to unplug
it from the electrical outlet;
- Improper or dangerous operations;
- Obstructing the ventilation or heat dissipation slots;
- Allowing power supply cables of small appliances to
come into contact with the hot parts of the appliance;
- Exposing the appliance to atmospheric agents such
as rain, or sunlight;
- Using the oven for storage purposes;
- Using flammable liquids near the appliance;
- Using adapters, multiple sockets and/or extension
leads;
- Attempting to install or repair the appliance without the
assistance of qualified personnel.
Qualified personnel must be contacted in the
following cases:
- Installation (following the manufacturer’s instructions);
- When in doubt about operating the appliance;
- Replacing the electrical socket when it is not compat-
ible with the appliance plug.
Service Centres authorised by the manufacturer
must be contacted in the following cases:
- If in doubt about the soundness of the appliance after
removing it from its packaging;
- If the power supply cable has been damaged or needs
to be replaced;
- If the appliance breaks down or functions poorly; ask
for original spare parts.
It is a good idea to do the following:
- Only use the appliance to cook food and nothing else;
- Check the soundness of the appliance after it has been
unpacked;
- Disconnect the appliance from the electrical mains if it is
not functioning properly and before cleaning or perform-
ing maintenance;
- When left unused, unplug the appliance form the elec-
tricity mains and turn off the gas tap (if foreseen);
- Use oven gloves to place cookware in the oven or when
removing it;
- Always grip the oven door handle in the centre as the
extremities of the same may be hot due to any hot air
leaks;
- Make sure the knobs are in the “•”/”o” position when the
appliance is not in use.
- Cut the power supply cable after disconnecting it from
the mains when you decide not to use the appliance any
longer.
• The manufacturer may not be held responsible for any
damage due to: incorrect installation, improper, incorrect
and irrational use.
To maintain the efficiency and safety of this appliance, we recommend that you do the following:
• only call the Service Centres authorised by the manufacturer
• always use original spare parts
8
Instalation
The appliance must be installed only by a qualified
person in compliance with the instructions provided.
The manufacturer declines all responsibility for improper
installation which may harm persons and animals and
damage property.
Important: The power supply to the appliance must be
cut off before any adjustments or maintenance work is
done on it.
Installation of Built-in Ovens
In order to ensure that the built-in appliance functions prop-
erly, the cabinet containing it must be appropriate. The
figure below gives the dimensions of the cut-out for instal-
lation under the counter or in a wall cabinet unit.
In order to ensure adequate ventilation, the back panel of
the cabinet unit must be removed. Installing the oven so
that it rests on two strips of wood is preferable. If the oven
rests on a continuous, flat surface, there must be an ap-
erture of at least 45 x 560 mm.
The panels of the adjacent cabinets must be made of heat-
resistant material. In particular, cabinets with a veneer ex-
terior must be assembled with glues which can withstand
temperatures of up to 100 °C.
In compliance with current safety standards, contact with
the electrical parts of the oven must not be possible once
it has been installed.
All parts which ensure the safe operation of the appliance
must be removable only with the aid of a tool.
For the correct centring of your appliance, position the 4
tabs on the sides of the oven in correspondence with the
4 holes on the perimeter of the frame. In particular, if the
cabinet side panel:
• is 20 mm thick: the removable part of the tab must be
removed (Fig. A);
• is 18 mm thick: use the first groove, which is factory-
set (Fig. B);
• is 16 mm thick: use the second groove (Fig.C)
Fig. A Fig. B
Fig. C
To fasten the oven to the cabinet, open the door of the
oven and attach it by inserting the 4 wooden screws into
the 4 holes located on the perimeter of the frame.
Electrical Connection
The cooker must be connected to the mains electricity
supply. The hob is connected to the cooker using a special
connector. The cookers are designed to operate on
alternating current featuring the supply voltage and
frequency indicated on the appliance data plate.
560 mm.
45 mm.
595
558
min
45
min
575-585 min
560 +4 -0
480
+4 -0
555
580
500
39
15
595
23
572
543545
N.B.: Installation in compliance with the consumption declaration
9
Fitting on a Power Supply Cable
Opening the terminal board:
• Using a screwdriver, prise on the side tabs of the
terminal board cover;
• Pull open the cover of the terminal board.
To install the cable, proceed as follows:
• unscrew the wire clamp screw and the contact screws
Note: the jumpers are factory-set for a three-phase
400V connection (fig. D).
• to make the electrical connections illustrated in fig. F
and fig. G, use the two jumpers housed in the box (fig.
E - reference “P”)
• fasten the supply cable in place with the clamp and
close the cover of the terminal board.
Fig. D
Fig. E
Fig. F
Fig. G
Connecting the supply cable to the mains
Install a standardised plug corresponding to the load indi-
cated on the data plate. When connecting the cable di-
rectly to the mains, install an omnipolar circuit-breaker with
a minimum contact opening of 3 mm between the appli-
ance 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 inter-
rupted 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, anywhere along its length.
Before making the connection, check that:
• The electrical safety of this appliance can only be guar-
anteed if the cooker is correctly and efficiently earthed,
in compliance with regulations on electrical safety. Al-
ways ensure that the earthing is efficient; if you have
any doubts call in a qualified technician to check the
system. The manufacturer declines all responsibility
for damage resulting from a system which has not been
earthed.
• Before plugging the appliance into the mains, check
that the specifications indicated on the date plate (on
the appliance and/or packaging) correspond to those
of the electrical mains system of your home.
BUILT-IN HOB
BUILT-IN COOKER
WHITERED
YELLOW
BLUE GREEN
Only on
certain models
NL
230V 1N~
H07RN-F 3x4 CEI-UNEL 35364
1
3
2
4
5
NL2L1
400V 2N~
H05RR-F 4x2.5 CEI-UNEL 35363
1
3
2
4
5
NL3L1L2
400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1
3
2
4
5
N
L2
L3
L1
P
10
Technical Specifications
Inner dimensions of the oven:
Width 43.5 cm
Depth 43.5 cm
Height 32 cm
Inner Volume of the Oven:
60 litres
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:
230/400V ~ 3N 50/60Hz 8400W
7
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.
- 2002/96/EC
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 should contact their local authority or retailer
for information concerning the correct disposal of their old
appliance.
• Check that the electrical capacity of the system and
sockets will support the maximum power of the appli-
ance, as indicated on the data plate. If you have any
doubts, call in a qualified technician.
• If the socket and appliance plug are not compatible,
have the socket replaced with a suitable model by a
qualified technician. The latter, in particular, will also
have to ensure that the cross section of the socket
cables are suitable for the power absorbed by the ap-
pliance. The use of adapters, 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 single
adapter or extension and the maximum power indicated
on the multiple adapter. The plug and socket must
be easily accessible.
11
Ðåöåïòû
Ariston ñîñòàâèëà äëÿ Âàñ êðàòêèé ïåðå÷åíü êóëèíàðíûõ ñîâåòîâ, ïðàêòè÷íûé, öåííûé è ïðîñòîé â èñïîëüçîâàíèè,
áëàãîäàðÿ êîòîðîìó Âû îòêðîåòå äëÿ ñåáÿ óäîâîëüñòâèå ãîòîâèòü.
Íà ñëåäóþùèõ ñòðàíèöàõ Âû íàéäåòå ñîâåòû ïî ïðîñòîìó ïðèãîòîâëåíèþ íîâûõ áëþä: áëàãîäàðÿ öèôðîâîìó
äèñïëåþ, êàæäóþ ñåêóíäó èíôîðìèðóþùåìó Âàñ î ðàáîòå äóõîâêè, ïðèãîòîâëåíèå Âàøèõ ðåöåïòîâ
îñóùåñòâëÿåòñÿ â ïîëíîñòüþ àâòîìàòè÷åñêîì ðåæèìå è, ñëåäîâàòåëüíî, èäåàëüíî.
Îïèñàíèå êîìïëåêòóþùèõ äóõîâêè
A. Ïóëüò óïðàâëåíèÿ
B. Ïðîòèâåíü äëÿ äóõîâêè
C. Ðåøåòêà äóõîâêè
D. Ýëåêòðè÷åñêàÿ ïëèòà
E. Ðóêîÿòêà âûáîðà ôóíêöèè ïðèãîòîâëåíèÿ
F. Ðóêîÿòêè ýëåêòðè÷åñêîé ïëèòû
G. Ëàìïî÷êà ôóíêöèîíèðîâàíèÿ ýëåêòðè÷åñêîé
ïëèòû
H. Îïîðíûå íàïðàâëÿþùèå ïðîòèâåíåé è ðåøåòîê
I. Ëàìïî÷êà ôóíêöèîíèðîâàíèÿ äóõîâêè (èìååòñÿ
òîëüêî â íåêîòîðûõ ìîäåëÿõ) Êîãäà ãîðèò, îçíà÷àåò
ôàçó íàãðåâà äóõîâêè âïëîòü äî çàäàííîé
òåìïåðàòóðû
C
A
B
H
D
D
E
F
I
G
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
1
6
2 5
3
4
0
MAX
60
100
220
180
140
Ïîðÿäîê ýêñïëóàòàöèè âàðî÷íîé ïàíåëè
Âûáîð ðàçëè÷íûõ ôóíêöèé äóõîâêè ïðîèçâîäèòñÿ ïðè
ïîìîùè ðóêîÿòîê è ðåãóëÿòîðîâ, ðàñïîëîæåííûõ íà ïàíåëè
óïðàâëåíèÿ äóõîâîãî øêàôà.
Âíèìàíèå: Ïðè ïåðâîì âêëþ÷åíèè äóõîâîãî øêàôà
ðåêîìåíäóåì ïðîêàëèòü åãî ïðèìåðíî â òå÷åíèå 30 ìèíóò
ïðè ìàêñèìàëüíîé òåìïåðàòóðå è ñ çàêðûòîé äâåðöåé. Ïî
èñòå÷åíèè 30 ìèíóò âûêëþ÷èòå äóõîâêó, îòêðîéòå äâåðöó è
ïðîâåòðèòå ïîìåùåíèå. Çàïàõ, êîòîðûé ìîæåò ïîÿâèòüñÿ â
ïðîöåññå ýòîé îïåðàöèè, îáðàçóåòñÿ â ðåçóëüòàòå
èñïàðåíèÿ âåùåñòâ, èñïîëüçîâàííûõ äëÿ ïðåäîõðàíåíèÿ
äóõîâêè â ïåðèîä îò åå ïðîèçâîäñòâà äî óñòàíîâêè.
Âíèìàíèå: Óñòàíîâèòå ïðèëàãàþùèéñÿ ïðîòèâåíü äëÿ
ñáîðà ñîêà è/èëè æèðà íà ñàìûé íèæíèé óðîâåíü òîëüêî â
ñëó÷àå èñïîëüçîâàíèÿ ôóíêöèè ãðèëü èëè âåðòåëà
(èìåþùèõñÿ òîëüêî â íåêîòîðûõ ìîäåëÿõ). Äëÿ äðóãèõ
ôóíêöèé íèêîãäà íå èñïîëüçóéòå ñàìûé íèæíèé óðîâåíü è
íèêîãäà íå ïîìåùàéòå íèêàêèõ ïðåäìåòîâ íà äíî äóõîâîãî
øêàôà â ïðîöåññå ïðèãîòîâëåíèÿ, òàê êàê ýòî ìîæåò
ïîâðåäèòü åãî ýìàëèðîâàííîå ïîêðûòèå. Âñåãäà ñòàâüòå
Âàøó ïîñóäó äëÿ ïðèãîòîâëåíèÿ áëþä (æàðîâíè,
àëþìèíèåâûå ëèñòû è ò.ä.) íà ïðèëàãàþùóþñÿ ðåøåòêó,
óñòàíîâëåííóþ íà îïîðíûå íàïðàâëÿþùèå äóõîâêè.
Ðóêîÿòêà-ðåãóëÿòîð äóõîâêè (E)
Ýòî óñòðîéñòâî ïîçâîëÿåò âûáðàòü ðàçëè÷íûå ðåæèìû
äóõîâêè è óñòàíîâèòü òåìïåðàòóðó, óêàçàííóþ íà ñàìîé
ðóêîÿòêå (îò 60°C äî 240°C), íàèáîëåå ïîäõîäÿùóþ äëÿ
ïðèãîòîâëåíèÿ âàøèõ áëþä. Äëÿ âêëþ÷åíèÿ îñâåùåíèÿ
äóõîâîãî øêàôà ïîâåðíèòå ðóêîÿòêó ïî ÷àñîâîé ñòðåëêå
8
, âêëþ÷àòñÿ âåðõíåå è íèæíåå íàãðåâàòåëüíûå ýëåìåíòû
(ýëåêòðè÷åñêèå ñîïðîòèâëåíèÿ), è âû ñìîæåòå âûáðàòü îäíî
èç ïðèâåäåííûõ íèæå çíà÷åíèé òåìïåðàòóðû, íàèáîëåå
ïîäõäÿùåå äëÿ ïðèãîòîâëåíèÿ âàøèõ áëþä (ôóíêöèÿ
«Ñòàòè÷åñêàÿ»). Äëÿ ýòîãî íóæíî óñòàíîâèòü íóæíîå
çíà÷åíèå íàïðîòèâ ôèêñèðîâàííîé îòìåòêè íà ïàíåëè
óïðàâëåíèé.
Äóõîâêà àâòîìàòè÷åñêè íàãðåâàåòñÿ äî çàäàííîé
òåìïåðàòóðû, êîòîðàÿ ïîääåðæèâàåòñÿ íåèçìåííîé ïðè
ïîìîùè êîíòðîëüíîãî óñòðîéñòâà (òåðìîñòàòà),
óïðàâëÿåìîãî ðóêîÿòêîé.
Ïîëîæåíèå Âåðõíåå ñîïðîòèâëåíèå
c
Äëÿ âêëþ÷åíèÿ îñâåùåíèÿ äóõîâîãî øêàôà è âêëþ÷åíèÿ
âåðõíåãî ñîïðîòèâëåíèÿ ïîâåðíèòå ðóêîÿòêó â ýòî
ïîëîæåíèå.
60 • 100 • 140 • 180 • 220 Max
80 120 160 200 240
12
Îñâåùåíèå äóõîâîãî øêàôà
Âêëþ÷àåòñÿ, ïîâåðíóâ ðóêîÿòêó E íà ñèìâîë
8. Îñâåùàåò
äóõîâîé øêàô è îñòàåòñÿ âêëþ÷åííûì, êîãäà âêëþ÷àåòñÿ
êàêîé-ëèáî íàãðåâàòåëüíûé ýëåêòðè÷åñêèé ýëåìåíò
äóõîâêè.
Ðóêîÿòêè âêëþ÷åíèÿ ýëåêòðè÷åñêèõ êàíôîðîê
âàðî÷íîé ïàíåëè (F)
Âàðî÷íàÿ ïàíåëü ìîæåò èìåòü ñòàíäàðòíûå ýëåêòðè÷åñêèå
êàíôîðêè, áûñòðûå è àâòîìàòè÷åñêèå â ðàçëè÷íûõ
ñî÷åòàíèÿõ (áûñòðûå êàíôîðêè îòëè÷àþòñÿ îò äðóãèõ
íàëè÷èåì êðàñíîãî êðóæêà â öåíòðå; àâòîìàòè÷åñêèå
íàëè÷èåì â öåíòðå àëþìèíèåâîãî äèñêà).
Âî èçáåæàíèå äèñïåðñèè òåïëà è ïîâðåæäåíèÿ êàíôîðîê
ñëåäóåò èñïîëüçîâàòü åìêîñòè ñ ïëîñêèì äíîì äèàìåòðîì,
íå ìåíüøå äèàìåòðà êàíôîðêè.
 òàáëèöå óêàçàíû ñîîòâåòñòâèÿ ìåæäó ïîëîæåíèÿìè,
ïðîìàðêèðîâàííûìè íà ðóêîÿòêàõ, è ðåêîìåíäóåìîå
íàçíà÷åíèå êàíôîðîê.
Ïåðåä ïåðâûì èñïîëüçîâàíèåì ýëåêòðè÷åñêèõ
êàíôîðîê íåîáõîäèìî ïðîãðåòü èõ ïðè ìàêñèìàëüíîé
òåìïåðàòóðå ïðèìåðíî â òå÷åíèå 4 ìèíóò áåç êàñòðþëè.
 ïðîöåññå ýòîé íà÷àëüíîé îïåðàöèè çàùèòíîå
ïîêðûòèå çàòâåðäåâàåò è äîñòèãàåò ìàêñèìàëüíîé
ïðî÷íîñòè.
Ëàìïî÷êà ôóíêöèîíèðîâàíèÿ ýëåêòðè÷åñêèõ
êàíôîðîê (G)
Ãîðèò, êîãäà âêëþ÷àåòñÿ êàêîé-ëèáî ýëåêòðè÷åñêèé
íàãðåâàòåëüíûé ýëåìåíò âàðî÷íîé ïàíåëè.
Èñïîëüçîâàíèå âàðî÷íîé ïàíåëè
Äëÿ îïòèìàëüíîãî èñïîëüçîâàíèÿ âàøåé âàðî÷íîé ïàíåëè
ïðèâîäèì íåêîòîðûå îñíîâíûå ðåêîìåíäàöèè, êîòîðûå
ñëåäóåò ñîáëþäàòü â ïðîöåññå ïðèãîòîâëåíèÿ ïèùè.
· Èñïîëüçîâàòü êàñòðþëè ñ ïëîñêèì äíîì äëÿ áîëüøåé
êîíòàêòíîé ïëîùàäè êàñòðþëè ñ çîíîé íàãðåâàíèÿ.
· Èñïîëüçîâàòü êàñòðþëè ñ äèàìåòðîì, ïîëíîñòüþ
ïîêðûâàþùèì êàíôîðêó, ñ öåëüþ èñïîëüçîâàíèÿ âñåãî
âûäåëÿåìîãî æàðà.
· Ïðîâåðèòü, ÷òîáû äíèùà êàñòðþëü áûëè âñåãäà ÷èñòûìè
è ñóõèìè äëÿ îáåñïå÷åíèÿ õîðîøåãî êîíòàêòà è äîëãîãî
ñðîêà ñëóæáû êàíôîðîê è ñàìèõ êàñòðþëü.
Ïîçèöèÿ Îáû÷íàÿ èëè áûñòðàÿ êîíôîðêà
0 Âûêëþ÷åíî
1
Ïðèãîòîâëåíèå îâîùåé, ðûáû
2
Ïðèãîòîâëåíèå êàðòîôåëÿ íà ïàðó,
ñóïîâ, ôàñîëè
3
Ïðèãîòîâëåíèå è âûäåðæèâàíèå
áîëüøèõ êîëè÷åñòâ ïèùè
4
Æàðåíüå (ñðåäíåå)
5 Æàðåíüå (óñèëåííîå)
6 Æàðåíüå äî êîðî÷êè, êèïÿ÷åíèå
13
Óõîä çà äóõîâêîé
Ïåðåä íà÷àëîì êàêîé-ëèáî îïåðàöèè ïî îáñëóæèâàíèþ
èëè ÷èñòêå îòñîåäèíèòü èçäåëèå îò ñåòè
ýëåêòðîïèòàíèÿ.
Äëÿ äëèòåëüíîãî ñðîêà ñëóæáû äóõîâêè âàæíî
ðåãóëÿðíî ïðîèçâîäèòü åå òùàòåëüíóþ îáùóþ
÷èñòêó, ó÷èòûâàÿ ñëåäóþùåå:
• íå èñïîëüçîâàòü ïàðîâûå àãðåãàòû äëÿ ÷èñòêè
• íåîáõîäèìî ìûòü íàðóæíûå ýìàëèðîâàííûå ÷àñòè
èëè äåòàëè èç íåðæàâåþùåé ñòàëè òåïëîé âîäîé
áåç ïðèìåíåíèÿ àáðàçèâíûõ ïîðîøêîâ è
êîððîçèéíûõ ñðåäñòâ, êîòîðûå ìîãóò ïîâðåäèòü ýòè
ïîâåðõíîñòè. Íà äåòàëÿõ èç íåðæàâåþùåé ñòàëè
ìîãóò îñòàòüñÿ ïÿòíà. Äëÿ óäàëåíèÿ îñîáî òðóäíûõ
ïÿòåí èñïîëüçîâàòü ñïåöèàëüíûå ÷èñòÿùèå
ñðåäñòâà, èìåþùèåñÿ â ïðîäàæå. Ïîñëå ÷èñòêè
ðåêîìåíäóåòñÿ òùàòåëüíî óäàëèòü îñòàòêè
ìîþùåãî ñðåäñòâà âëàæíîé òðÿïêîé è âûñóøèòü
äóõîâêó.
• Íåîáõîäèìî ïðî÷èùàòü äóõîâêó èçíóòðè ïî
âîçìîæíîñòè ïîñëå êàæäîãî åå èñïîëüçîâàíèÿ, íå
äîæèäàÿñü åå ïîëíîãî îõëàæäåíèÿ, ïðè ïîìîùè
òåïëîé âîäû è ìîþùåãî ñðåäñòâà, îïîëàñêèâàÿ è
òùàòåëüíî âûñóøèâàÿ ïðè ïîìîùè ìÿãêîé òðÿïêè.
Èçáåãàòü èñïîëüçîâàíèÿ àáðàçèâíûõ ÷èñòÿùèõ
ñðåäñòâ (íàïðèìåð, ïîðîøêîâ è ò.ä.) è æåñòêèõ
ïîñóäíûõ ùåòîê èëè êèñëîò (íàïðèìåð, ïðîòèâ
îáðàçîâàíèÿ èçâåñòêîâûõ íàëåòîâ), òàê êàê îíè
ìîãóò ïîâðåäèòü ýìàëèðîâàííîå ïîêðûòèå. Â
ñëó÷àå îñîáî òðóäíûõ çàãðÿçíåíèé íåîáõîäèìî
èñïîëüçîâàòü ñïåöèàëüíîå ÷èñòÿùåå ñðåäñòâî äëÿ
äóõîâîê â ñîîòâåòñòâèè ñ èíñòðóêöèÿìè, óêàçàííûìè
íà óïàêîâêå ÷èñòÿùåãî ñðåäñòâà.
• â ñëó÷àå äëèòåëüíîãî èñïîëüçîâàíèÿ äóõîâêè
âîçìîæíî îáðàçîâàíèå êîíäåíñàòà. Ïðîòåðåòü
äóõîâêó ìÿãêîé òðÿïêîé.
• ðåçèíîâàÿ ïðîêëàäêà âîêðóã îòâåðñòèÿ äóõîâêè
ãàðàíòèðóåò åå èñïðàâíîå ôóíêöèîíèðîâàíèå.
Ñëåäîâàòåëüíî íåîáõîäèìî ðåãóëÿðíî ïðîâåðÿòü
ñîñòîÿíèå ýòîé ïðîêëàäêè. Ïðè íåîáõîäèìîñòè
ïðî÷èñòèòå åå íåàãðåññèâíûìè ìîþùèìè
ñðåäñòâàìè è íåàáðàçèâíûìè ãóáêàìè.  ñëó÷àå
ïîâðåæäåíèÿ ïðîêëàäêè îáðàùàéòåñü â áëèæàéøèé
Öåíòð Òåõíè÷åñêîãî Îáñëóæèâàíèÿ. Íå
ðåêîìåíäóåòñÿ ïîëüçîâàòüñÿ äóõîâêîé ñ
ïîâðåæäåííîé ïðîêëàäêîé.
• íèêîãäà íå ïîêðûâàéòå äíèùå äóõîâêè
àëþìèíèåâûìè ëèñòàìè, òàê êàê ñîçäàâàåìàÿ òàêèì
îáðàçîì êîíöåíòðàöèÿ òåïëà ìîæåò íàðóøèòü
ïðèãîòîâëåíèå ïèùè, à òàêæå ïîâðåäèòü
ýìàëèðîâàííîå ïîêðûòèå äóõîâêè.
• ÷èñòèòü ñòåêëî äâåðöû äóõîâêè íåàáðàçèâíûìè
ìîþùèìè ñðåäñòâàìè è ãóáêàìè è ïðîòèðàòü ìÿãêîé
òðÿïêîé.
ñëåäóåò ÷èñòèòü ýëåêòðè÷åñêèå êóõîíûå ïëèòû
âëàæíîé òðÿïêîé è ïðîòèðàòü èõ íåáîëüøèì
êîëè÷åñòâîì ðàñòèòåëüíîãî ìàñëà, íå äîæèäàÿñü
ïîëíîãî îõëàæäåíèÿ ïëèòû.
Ïîðÿäîê ñúåìà äâåðöû äóõîâêè
Äëÿ áîëåå òùàòåëüíîé ÷èñòêè ìîæíî ñíÿòü äâåðöó
äóõîâêè. Âûïîëíèòü îïåðàöèè â ñëåäóþùåì ïîðÿäêå:
• ïîëíîñòüþ îòêðûòü äâåðöó;
• ïîäíÿòü è ïîâåðíóòü øïîíêè íà äâóõ øàðíèðàõ;
• âçÿòüñÿ çà äâåðöó ðóêàìè ñ äâóõ ñòîðîí, ïëàâíî
çàêðûòü åå, íî íå ïîëíîñòüþ;
• ïîòÿíóòü äâåðöó íà ñåáÿ, ñíèìàÿ åå ñî ñâîåãî
ãíåçäà;
Äëÿ óñòàíîâêè äâåðöû íà ìåñòî âûïîëíèòü
âûøåîïèñàííûå îïåðàöèè â îáðàòíîì ïîðÿäêå.
Çàìåíà ëàìïî÷êè îñâåùåíèÿ äóõîâêè
• Îòêëþ÷èòü ýëåêòðîïèòàíèå äóõîâêè ïðè ïîìîùè
ìíîãîïîëÿðíîãî âûêëþ÷àòåëÿ, èñïîëüçóåìîãî äëÿ
ïîäñîåäèíåíèÿ äóõîâêè ê ñåòè ýëåêòðîïèòàíèÿ, èëè
âûíóòü âèëêó èç ðîçåòêè, åñëè ýòî âîçìîæíî.
• Îòâèíòèòü ñòåêëÿííóþ êðûøêó ïëàôîíà ëàìïî÷êè;
• Âûâèíòèòü ëàìïî÷êó è çàìåíèòü åå íà íîâóþ,
óñòîé÷èâóþ ê âûñîêèì òåìïåðàòóðàì (300°C),
èìåþùóþ ñëåäóþùèå õàðàêòåðèñòèêè:
- Íàïðÿæåíèå 230/240 Â
- Ìîùíîñòü 25 Âò
- Ïîäñîåäèíåíèå Å14
Âîññòàíîâèòü ñòåêëÿííóþ êðûøêó íà ìåñòî è
âêëþ÷èòü íàïðÿæåíèå.
123
14
Ïðàêòè÷åñêèå ñîâåòû ïî ïðèãîòîâëåíèþ áëþä
Ïðè ïðèãîòîâëåíèè áëþä â äóõîâîì øêàôó èñïîëüçóéòå
òîëüêî îäèí ïðîòèâåíü èëè ðåøåòêó. Ïðîòèâåíü èëè
ðåøåòêà óñòàíàâëèâàþòñÿ íà íèæíèå èëè âåðõíèå
íàïðàâëÿþùèå â çàâèñèìîñòè îò èíòåíñèâíîñòè òåïëà,
íåîáõîäèìîãî äëÿ ïðèãîòîâëåíèÿ äàííîãî áëþäà.
Ïðåäâàðèòåëüíûé íàãðåâ
Ïðè íåîáõîäèìîñòè â ïðåäâàðèòåëüíîì íàãðåâå
äóõîâîãî øêàôà, ÷òî îáû÷íî âñåãäà òðåáóåòñÿ äëÿ
âûïå÷êè âñåõ äðîææåâûõ èçäåëèé, ìîæíî
èñïîëüçîâàòü ôóíêöèþ ñòàòè÷åñêàÿ äóõîâêà, êîòîðàÿ
ïîçâîëÿåò äîñòè÷ü íóæíîé òåìïåðàòóðû çà êîðîòêèé
ñðîê. Ïî çàâåðøåíèè íàãðåâà êðàñíûé ñâåòîâîé
èíäèêàòîð I ãàñíåò, è âû ìîæåòå âûáðàòü íóæíûé
ðåæèì ïðèãîòîâëåíèÿ.
Ïðèãîòîâëåíèå ðûáû è ìÿñà
Áåëîå ìÿñî, ïòèöó è ðûáó ñëåäóåò çàïåêàòü ïðè
òåìïåðàòóðå îò 180°C äî 200°C.
Äëÿ ïðèãîòîâëåíèÿ êðàñíîãî ìÿñà, õîðîøî
ïðîæàðåííîãî ñíàðóæè è ñî÷íîãî âíóòðè, ñëåäóåò â
íà÷àëå óñòàíîâèòü âûñîêóþ òåìïåðàòóðó (200°Ñ-220°C)
â òå÷åíèå êîðîòêîãî âðåìåíè, çàòåì ïîíèçèòü
òåìïåðàòóðó.
Îáû÷íî, ÷åì êðóïíåå êóñîê çàïåêàåìîãî ìÿñà, òåì
äîëüøå áóäåò åãî ïðèãîòîâëåíèå ïðè íèçêîé
òåìïåðàòóðå. Ïîìåñòèòå êóñîê ìÿñà â öåíòð ðåøåòêè
è óñòàíîâèòå ïîä ðåøåòêó ïðîòèâåíü äëÿ ñáîðà æèðà.
Óñòàíîâèòå ðåøåòêó òàêèì îáðàçîì, ÷òîáû ìÿñî
íàõîäèëîñü â öåíòðå äóõîâêè. Åñëè òðåáóåòñÿ ïîëó÷èòü
áîëüøèé íàãðåâ ñíèçó, óñòàíîâèòå ðåøåòêó íà íèæíèå
íàïðàâëÿþùèå. Äëÿ ïðèãîòîâëåíèÿ àðîìàòíîãî
çàïå÷åíîãî ìÿñà (â îñîáåííîñòè óòêè è äè÷è) ñëåäóåò
îáëîæèòü êóñîê ìÿñà êóñî÷êàìè ñàëà èëè êîðåéêè è
ðàñïîëîæèòü åãî íà âåðõíåì óðîâíå äóõîâêè.
Êîíäèòåðñêàÿ âûïå÷êà
Äëÿ êîíäèòåðñêîé âûïå÷êè íåîáõîäèìî âñåãäà
ïðîèçâîäèòü ïðåäâàðèòåëüíûé íàãðåâ äóõîâêè, à òàê
æå íå ñëåäóåò îòêðûâàòü äâåðöó äóõîâîãî øêàôà â
ïðîöåññå âûïå÷êè âî èçáåæàíèå îñåäàíèÿ òåñòà.
Îáùèå ðåêîìåíäàöèè:
Ôóíêöèÿ ãðèëü
Èñïîëüçóéòå ôóíêöèþ
c
ãðèëü, ïîìåñòèâ ïðîäóêò â
öåíòð ðåøåòêè (óñòàíîâëåííîé íà 3-èé èëè íà 4-ûé
óðîâåíü ñíèçó), òàê êàê âêëþ÷åíà òîëüêî öåíòðàëüíàÿ
÷àñòü âåðõíåãî ýëåêòðè÷åñêîãî ñîïðîòèâëåíèÿ.
Óñòàíîâèòå íà ïåðâûé óðîâåíü ñíèçó ïðèëàãàþùèéñÿ
ïðîòèâåíü äëÿ ñáîðà ñîêîâ è/èëè æèðà.
Ïðè èñïîëüçîâàíèè ýòîé ôóíêöèè ðåêîìåíäóåòñÿ
óñòàíîâèòü íà òåðìîñòàòå ìàêñèìàëüíóþ òåìïåðàòóðó.
Ýòî, îäíàêî, íå èñêëþ÷àåò âîçìîæíîñòü èñïîëüçîâàíèÿ
áîëåå íèçêèõ òåìïåðàòóð, óñòàíàâëèâàÿ ðóêîÿòêó
òåðìîñòàòà íà òðåáóåìóþ òåìïåðàòóðó.
Âàæíî: èñïîëüçîâàòü ôóíêöèþ ãðèëü ñ çàêðûòîé
äâåðöåé äóõîâêè äëÿ ïîëó÷åíèÿ îïòèìàëüíûõ
ðåçóëüòàòîâ è äëÿ çíà÷èòåëüíîé ýêîíîìèè ýíåðãèè
(ïðèìåðíî 10%).
Îïòèìàëüíûé ðåçóëüòàò ïðè èñïîëüçîâàíèè
ôóíêöèè ãðèëü ïîëó÷àåòñÿ, êîãäà ðåøåòêà
óñòàíàâëèâàåòñÿ íà âåðõíèõ óðîâíÿõ (ñìîòðèòå
òàáëèöó ïðèãîòîâëåíèÿ), ïîñëå ÷åãî äëÿ ñáîðà
æèðà è âî èçáåæàíèå îáðàçîâàíèÿ äûìà
óñòàíîâèòå ïðèëàãàþùèéñÿ ïðîòèâåíü íà ñàìûé
íèæíèé óðîâåíü.
Åñëè ïèðîã õîðîøî ïðîïå÷åí ñíàðóæè, à
âíóòðè ñûðîé
Ñîêðàòèòå êîëè÷åñòâî æèäêîñòè ïðè
çàìåøèâàíèè òåñòà, óìåíüøèòå òåìïåðàòóðó è
óâåëè÷üòå âðåìÿ ïðèãîòîâëåíèÿ.
Âûïå÷êà íå âûíèìàåòñÿ èç ôîðìû
Îáèëüíî ïðîòðèòå ôîðìó ìàñëîì, à òàêæå ñëåãêà
ïîñûïüòå åå ìóêîé èëè èñïîëüçóéòå ïåðãàìåíòíóþ
áóìàãó äëÿ äóõîâêè
Åñëè ïèðîã ñëèøêîì ñóõîé
 ñëåäóþùèé ðàç ïîâûñüòå òåìïåðàòóðó íà
10°C è ñîêðàòèòå âðåìÿ ïðèãîòîâëåíèÿ.
Åñëè ïèðîã ñëèøêîì ñûðîé
 ñëåäóþùèé ðàç ïîâûñüòå òåìïåðàòóðó íà
10°C èëè ñîêðàòèòå êîëè÷åñòâî æèäêîñòè ïðè
çàìåøèâàíèè òåñòà.
Åñëè ïîâåðõíîñòü ïèðîãà ñëèøêîì òåìíàÿ
Ïîìåñòèòå ôîðìó ñ ïèðîãîì íà áîëåå íèçêèé
óðîâåíü, óìåíüøèòå òåìïåðàòóðó è óâåëè÷üòå
âðåìÿ ïðèãîòîâëåíèÿ.
15
Ïðèãîòàâëèâàåìûé
ïðîäóêò
Âåñ (êã) Ðàñïîëîæåíèå íà
óðîâíÿõ äóõîâêè
ñíèçó ââåðõ
Òåìïåðàòóðà
(°C)
Âðåìÿ íàãðåâàíèÿ
(ìèí.)
Âðåìÿ
ïðèãîòîâëå-
íèÿ
(ìèíóòû)
Ìàêàðîííûå
èçäåëèÿ
Ëàçàíüÿ
Kàííåëëîíè
Òàëüÿòåëëå
2,5
2,5
2,5
3
3
3
210
210
210
-
-
-
75-80
75-80
75-80
Ìÿñî
Òåëÿòèíà
Kóðèöà
Èíäåéêà
Óòêà
Kðîëèê
Ñâèíèíà
Áàðàíèíà
1,7
1,5
3,0
1,8
2,0
2,1
1,8
3
3
3
3
3
3
3
220
220
220-Ìàêñ.
220
220
220
220
-
-
-
-
-
-
-
85-90
110-115
95-100
120-125
105-110
100-110
90-95
Ðûáà
Ñêóìáðèÿ
Kàìáàëà
Ôîðåëü â ôîëüãå
1,1
1,5
1,0
3
3
3
210-230
210-230
210-230
-
-
-
55-60
60-65
40-45
Ïèööà
Ïî-íåàïîëèòàíñêè 1,0 3 Ìàêñ. 15 30-35
Âûïå÷êà
Ïå÷åíüå
Òîðò ñ âàðåíüåì
Øîêîëàäíûé òîðò
Áèñêâèòíûé òîðò
0,5
1,1
1,0
1,0
3
3
3
3
180
180
200
200
15
15
15
15
30-35
30-35
45-50
50-55
Ïðèìå÷àíèå: óêàçàííàÿ ïðîäîëæèòåëüíîñòü ïðèãîòîâëåíèÿ ñëóæèò òîëüêî â êà÷åñòâå ïðèìåðà è ìîæåò
áûòü èçìåíåíà âêóñàìè.
16
Áåçîïàñíîñòü - õîðîøåå ïðàâèëî
• Ïðè ïåðåìåùåíèè èçäåëèÿ âî èçáåæàíèå
ïðè÷èíåíèÿ óùåðáà ëþäÿì è ñàìîìó èçäåëèþ
ñëåäóåò âñåãäà ïîäíèìàòü åãî çà ñïåöèàëüíûå
ðó÷êè, ðàñïîëîæåííûå ñ áîêîâ äóõîâîãî øêàôà.
• Èçäåëèå ïðåäíàçíà÷åíî äëÿ íåïðîôåññèîíàëüíîãî
èñïîëüçîâàíèÿ â æèëûõ ïîìåùåíèÿõ, è åãî
õàðàêòåðèñòèêè íå äîëæíû èçìåíÿòüñÿ.
Èíñòðóêöèè îòíîñÿòñÿ òîëüêî ê ñòðàíàì,
îáîçíà÷åíèÿ êîòîðûõ ïðèâåäåíû â ðóêîâîäñòâå è
íà çàâîäñêîé òàáëè÷êå èçäåëèÿ.
Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü äàííîãî èçäåëèÿ
ãàðàíòèðóåòñÿ òîëüêî, åñëè îíî ïðàâèëüíî
ïîäñîåäèíåíî ê íàäåæíîé ñèñòåìå çàçåìëåíèÿ â
ñîîòâåòñòâèè ñ äåéñòâóþùèìè ïðàâèëàìè
áåçîïàñíîñòè.
• Â ïðîöåññå ýêñïëóàòàöèè èçäåëèÿ
íàãðåâàòåëüíûå ýëåìåíòû è íåêîòîðûå ÷àñòè
äâåðöû äóõîâêè ïîäâåðãàþòñÿ ñèëüíîìó
íàãðåâó. Íåîáõîäèìî ïðîÿâëÿòü îñòðîæíîñòü âî
èçáåæàíèå êîíòàêòîâ ñ ýòèìè ÷àñòÿìè è íå
ðàçðåøàòü äåòÿì ïðèáëèæàòüñÿ ê äóõîâêå.
Òàê êàê ðå÷ü èäåò îá èñòî÷íèêàõ îïàñíîñòè, íå
äîïóñêàòü äåòåé è íåäååñïîñîáíûõ ëèö:
- ê ýëåêòðè÷åñêîìó èçäåëèþ â öåëîì è ê åãî
óïðàâëåíèÿì;
- ê óïàêîâî÷íûì ìàòåðèàëàì (ïàêåòàì, ïåíîïëàñòó,
ãâîçäÿì è ò.ä.);
- ê ýëåêòðè÷åñêîìó èçäåëèþ â ïðîöåññå è ñðàçó æå
ïîñëå ôóíêöèîíèðîâàíèÿ äóõîâêè è ãðèëÿ ïî
ïðè÷èíå ñèëüíîãî íàãðåâàíèÿ;
- ê âûêëþ÷åííîìó èçäåëèþ (â ýòîì ñëó÷àå äîëæíà
áûòü îáåñïå÷åíà çàùèòà îò êîìïîíåíòîâ, íåñóùèõ
ïîòåíöèàëüíóþ îïàñíîñòü).
Äåéñòâèÿ, êîòîðûõ ñëåäóåò èçáåãàòü:
- ïðèêàñàòüñÿ ê ýëåêòðè÷åñêîìó èçäåëèþ âëàæíûìè
÷àñòÿìè òåëà;
- ïîëüçîâàòüñÿ ýëåêòðè÷åñêèì èçäåëèåì áîñèêîì;
- òÿíóòü ýëåêòðè÷åñêîå èçäåëèå èëè êàáåëü
ýëåêòðîïèòàíèÿ äëÿ åãî îòñîåäèíåíèÿ îò ñåòè
ýëåêòðîïèòàíèÿ;
- îïàñíûõ è íåðàçóìíûõ äåéñòâèé;
- çàêðûâàòü âåíòèëÿöèîííûå îòâåðñòèÿ èëè ðåøåòêè
ðàññåèâàíèÿ òåïëà;
- êîíòàêòîâ ýëåêòðè÷åñêîãî ïðîâîäà ìàëûõ áûòîâûõ
ýëåêòðîïðèáîðîâ ñ ãîðÿ÷èìè ÷àñòÿì äóõîâêè;
- âîçäåéñòâèÿ íà èçäåëèå àòìîñôåðíûõ ÿâëåíèé
(äîæäü, ñîëíöå);
- èñïîëüçîâàòü äóõîâîé øêàô â êà÷åñòâå êëàäîâêè;
- èñïîëüçîâàòü ãîðþ÷èå æèäêîñòè ðÿäîì ñ äóõîâêîé;
- èñïîëüçîâàòü ïåðåõîäíèêè, òðîéíèêè è/èëè
óäëèíèòåëè;
- ïûòàòüñÿ ïðîèçâåñòè óñòàíîâêó èëè ðåìîíò äóõîâêè
ñàìîñòîÿòåëüíî, íå îáðàùàÿñü ê
êâàëèôèöèðîâàííîìó ïåðñîíàëó.
 ïåðå÷èñëåííûõ íèæå ñëó÷àÿõ âûçîâ
êâàëèôèöèðîâàííîãî ïåðñîíàëà ÿâëÿåòñÿ
îáÿçàòåëüíûì:
- óñòàíîâêà èçäåëèÿ (â ñîîòâåòñòâèè ñ èíñòðóêöèÿìè
ïðîèçâîäèòåëÿ);
- â ñëó÷àå ñîìíåíèé êàñàòåëüíî èñïðàâíîãî
ôóíêöèîíèðîâàíèÿ èçäåëèÿ;
- çàìåíà ýëåêòðè÷åñêîé ðîçåòêè â ñëó÷àå åå
íåñîâìåñòèìîñòè ñ ýëåêòðè÷åñêîé âèëêîé èçäåëèÿ.
 ñëåäóþùèõ ñëó÷àÿõ íåîáõîäèìî îáðàùàòüñÿ â
öåíòðû òåõíè÷åñêîãî îáñëóæèâàíèÿ,
óïîëíîìî÷åííûå ïðîèçâîäèòåëåì:
- â ñëó÷àå ñîìíåíèé êàñàòåëüíî öåëîñòíîñòè èçäåëèÿ
ïîñëå åãî ðàñïàêîâêè;
- ïîâðåæäåíèå èëè çàìåíà êàáåëÿ ýëåêòðîïèòàíèÿ;
- â ñëó÷àå íåèñïðàâíîñòè èëè ïëîõîãî
ôóíêöèîíèðîâàíèÿ èçäåëèÿ, çàïðàøèâàÿ óñòàíîâêó
îðèãèíàëüíûõ çàïàñíûõ ÷àñòåé.-
Ðåêîìåíäóåìûå äåéñòâèÿ:
- èñïîëüçîâàòü äóõîâîé øêàô òîëüêî äëÿ
ïðèãîòîâëåíèÿ ïèùè, èçáåãàÿ èíûõ îïåðàöèé;
- ñíÿâ óïàêîâêó ñ èçäåëèÿ, ïðîâåðèòü åãî
öåëîñòíîñòü;
- îòñîåäèíèòü èçäåëèå îò ñåòè ýëåêòðîïèòàíèÿ â
ñëó÷àå åãî íåèñïðàâíîãî ôóíêöèîíèðîâàíèÿ è
ïåðåä íà÷àëîì îñóùåñòâëåíèÿ êàêîé-ëèáî
îïåðàöèè ïî åãî ÷èñòêå èëè òåõíè÷åñêîìó
îáñëóæèâàíèþ;
- â ïåðèîä ïðîñòîÿ îòñîåäèíèòü èçäåëèå îò ñåòè
ýëåêòðîïèòàíèÿ è ïåðåêðûòü êðàí ïîäà÷è ãàçà (åñëè
îí ïðåäóñìîòðåí);
- èñïîëüçîâàòü âàðåæêè äëÿ äóõîâêè êîãäà Âû ñòàâèòå
èëè âûíèìàåòå áëþäà èç äóõîâêè;
- âñåãäà áåðèòåñü çà öåíòðàëüíóþ ÷àñòü ðó÷êè
äâåðöû, òàê êàê îíà ìîæåò íàãðåòüñÿ ïî êðàÿì
âûõîäÿùèì èç äóõîâêè ãîðÿ÷èì âîçäóõîì;
- âñåãäà ïðîâåðÿéòå, ÷òîáû ðóêîÿòêè íàõîäèëèñü â
ïîëîæåíèè î, êîãäà èçäåëèå íå èñïîëüçóåòñÿ;
- ïî çàâåðøåíèè ñðîêà ñëóæáû ýëåêòðè÷åñêîãî
èçäåëèÿ ïåðåä åãî óòèëèçàöèåé îáðåçàòü êàáåëü
ýëåêòðîïèòàíèÿ, îòñîåäèíèâ ïåðåä ýòèì èçäåëèå îò
ñåòè ýëåêòðîïèòàíèÿ;
Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè çà
âîçìîæíûé óùåðá, âûçâàííûé: íåïðàâèëüíîé
óñòàíîâêîé, îøèáî÷íûì, íåñîîòâåòñòâóþùèì èëè
íåðàçóìíûì èñïîëüçîâàíèåì èçäåëèÿ.
• Äëÿ èñïðàâíîãî ôóíêöèîíèðîâàíèÿ ãàçîâûõ
óñòðîéñòâ íåîáõîäèìî îòðåãóëèðîâàòü
âîçäóõîîáìåí. Ïðîâåðèòü, ÷òîáû ïðè
óñòàíîâêå ýòèõ óñòðîéñòâ ñîáëþäàëèñü
òðåáîâàíèÿ, îïèñàííûå â ïàðàãðàôå
Ðàñïîëîæåíèå.
Äëÿ îáåñïå÷åíèÿ ýôôåêòèâíîñòè è áåçîïàñíîñòè äàííîãî èçäåëèÿ:
• îáðàùàéòåñü òîëüêî â óïîëíîìî÷åííûå öåíòðû òåõíè÷åñêîãî îáñëóæèâàíèÿ
• âñåãäå òðåáóéòå óñòàíîâêó îðèãèíàëüíûõ çàïàñíûõ ÷àñòåé
17
Óñòàíîâêà
Óñòàíîâêà äîëæíà áûòü âûïîëíåíà
êâàëèôèöèðîâàííûì ïåðñîíàëîì â ñîîòâåòñòâèè ñ
èíñòðóêöèÿìè ïðîèçâîäèòåëÿ. Íåïðàâèëüíàÿ
óñòàíîâêà ìîæåò ïðè÷èíèòü óùåðá ëþäÿì,
æèâîòíûì èëè èìóùåñòâó, çà êîòîðûé
ïðîèçâîäèòåëü íå íåñåò íèêàêîé
îòâåòñòâåííîñòè.
Âàæíî: ëþáàÿ îïåðàöèÿ ïî ðåãóëÿöèè,
òåõíè÷åñêîìó îáñëóæèâàíèþ è ò.ä. äîëæíà
ïðîèçâîäèòüñÿ òîëüêî ïîñëå îòñîåäèíåíèÿ
äóõîâêè îò ñåòè ýëåêòðîïèòàíèÿ.
Óñòàíîâêà âñòðàèâàåìûõ äóõîâîê
Äëÿ îáåñïå÷åíèÿ èñïðàâíîãî ôóíêöèîíèðîâàíèÿ
âñòðàèâàåìîãî èçäåëèÿ íåîáõîäèìî, ÷òîáû ìåáåëüíûé
ýëåìåíò èìåë ñîîòâåòñòâóþùèå õàðàêòåðèñòèêè. Íà
ðèñóíêå íèæå ïðèâîäÿòñÿ ðàçìåðû ìåáåëüíîãî
ýëåìåíòà äëÿ óñòàíîâêè äóõîâêè ïîä êóõîííîé ðàáî÷åé
ïîâåðõíîñòüþ è â êîëîííå.
Äëÿ îáåñïå÷åíèÿ íàäëåæàùåé âåíòèëÿöèè
íåîáõîäèìî ñíÿòü çàäíþþ ïàíåëü ìåáåëüíîãî
ýëåìåíòà. Ðåêîìåíäóåòñÿ óñòàíîâèòü äóõîâêó íà
äåðåâÿííûå áðóñêè.  ñëó÷àå ñïëîøíîé îïîðíîé
ïîâåðõíîñòè, â íåé äîëæíî èìåòüñÿ îòâåðñòèå
ðàçìåðîì íå ìåíåå 45 õ 560 ìì.
Ïàíåëè ìåáåëüíûõ ýëåìåíòîâ, ïðèëåãàþùèõ ê
äóõîâêå, äîëæíû áûòü âûïîëíåíû èç òåðìîñòîéêîãî
ìàòåðèàëà.  ÷àñòíîñòè, â ñëó÷àå ìåáåëüíûõ
ýëåìåíòîâ èç ôàíåðîâàííîãî äåðåâà, êëåé äîëæåí
áûòü óñòîé÷èâûì ê òåìïåðàòóðå 100°C.
 ñîîòâåòñòâèè ñ ïðàâèëàìè áåçîïàñíîñòè ïîñëå
óñòàíîâêè èçäåëèÿ â ìåáåëüíûé ýëåìåíò äîëæíà áûòü
èñêëþ÷åíà âîçìîæíîñòü êàñàíèÿ ê ýëåêòðè÷åñêèìè
÷àñòÿìè.
Âñå çàùèòíûå ýëåìåíòû äîëæíû áûòü
çàêðåïëåíû òàêèì îáðàçîì, ÷òîáû èõ ìîæíî
áûëî ñíÿòü òîëüêî ïðè ïîìîùè ñïåöèàëüíîãî
èíñòðóìåíòà.
Äëÿ ïðàâèëüíîé öåíòðîâêè âûðîâíÿòü 4 êðåïåæíûå
âñòàâêè, ðàñïîëîæåííûå ñ áîêîâ äóõîâêè, â
ñîîòâåòñòâèè ñ 4 îòâåðñòèÿìè â ïåðèìåòðàëüíîé ðàìå
ìåáåëüíîãî ýëåìåíòà.  ÷àñòíîñòè, åñëè òîëùèíà
áîêîâîé ïàíåëè ìåáåëüíîãî ýëåìåíòà:
• 20 ìì: ñúåìíàÿ ÷àñòü êðåïåæíîé âñòàâêè äîëæíà
áûòü óäàëåíà (Ðèñ. À);
• 18 ìì: èñïîëüçîâàòü ïåðâûé ïàç, óæå
ïîäãîòîâëåííûé íà ôàáðèêå (Ðèñ. Â);
• 16 ìì: èñïîëüçîâàòü âòîðîé ïàç (Ðèñ. Ñ).
Ðèñ. À Ðèñ. Â
Ðèñ. Ñ
Äëÿ ïðèêðåïëåíèÿ äóõîâîãî øêàôà ê ìåáåëüíîìó
ýëåìåíòó îòêðîéòå äâåðöó äóõîâêè è ïðèêðåïèòå
äóõîâêó 4 âèíòàìè äëÿ äåðåâà â 4 îòâåðñòèÿõ,
ðàñïîëîæåííûõ íà ïåðèìåòðàëüíîé ðàìå
ìåáåëüíîãî ýëåìåíòà.
595
558
min
45
min
575-585
min
560
+4 -0
480
+4 -0
555
580
500
39
15
595
23
572
543
543
545
ÏÐÈÌÅ×ÀÍÈÅ: Ìîíòàæ ñîîòâåòñòâóåò çàÿâëåíèþ î ðàñõîäå ýëåêòðîýíåðãèè.
560 mm.
45 mm.
18
Ýëåêòðè÷åñêîå ïîäñîåäèíåíèå
Ïîäñîåäèíåíèå ê ñåòè ýëåêòðîïèòàíèÿ
îñóùåñòâëÿåòñÿ ÷åðåç ðàçúåìû äóõîâîãî øêàôà.
Âàðî÷íàÿ ïàíåëü ñîåäèíÿåòñÿ ñ äóõîâûì
øêàôîì ïðè ïîìîùè ñïåöèàëüíîãî ðàçúåìà.
Äóõîâûå øêàôû ðàñ÷èòàíû íà ýëåêòðîïèòàíèå
ïåðåìåííûì òîêîì ñ íàïðÿæåíèåì è ÷àñòîòîé,
óêàçàííûìè íà çàâîäñêîé òàáëè÷êå ñ äàííûìè.
Ïîäñîåäèíåíèå êàáåëÿ ýëåêòðîïèòàíèÿ
Ïîðÿäîê îòêðûâàíèÿ çàæèìíîé êîðîáêè:
• Ïðè ïîìîùè îòâåðòêè ïðèïîäíÿòü áîêîâûå øïîíêè êðûøêè
çàæèìíîé êîðîáêè;
Ïîòÿíóòü è îòêðûòü êðûøêó çàæèìíîé êîðîáêè.
Äëÿ ïîäñîåäèíåíèÿ êàáåëÿ ýëåêòðîïèòàíèÿ âûïîëíèòü
ñëåäóþùèå îïåðàöèè:
• îòâèíòèòü âèíò êàáåëüíîãî çàæèìà è âèíòû êîíòàêòîâ
Ïðèìå÷àíèå: ôàáðè÷íàÿ óñòàíîâêà ïåðåìû÷åê
ñîîòâåòñòâóåò òðåõôàçíîìó ñîåäèíåíèþ 400 Â (ðèñ. D).
• äëÿ îñóùåñòâëåíèÿ ýëåêòðè÷åñêèõ ñîåäèíåíèé, ïîêàçàííûõ
íà ðèñ. F è G, èñïîëüçîâàòü äâå ïåðåìû÷êè, ðàñïîëîæåííûå
âíóòðè ñîåäèíèòåëüíîé êîðîáêè (ðèñ. Å ññûëêà P”)
çàôèêñèðîâàòü êàáåëü ýëåêòðîïèòàíèÿ â
ñïåöèàëüíîì êàáåëüíîì çàæèìå è çàêðûòü êðûøêó.
Ðèñ. D
Ðèñ. Å
Ðèñ. F
Ðèñ. G
Ïîäñîåäèíåíèå êàáåëÿ ê ñåòè ýëåêòðîïèòàíèÿ
Ïîäñîåäèíèòü ê êàáåëþ ñòàíäàðòíóþ ýëåêòðè÷åñêóþ âèëêó,
ðàñ÷èòàííóþ íà íàãðóçêó, óêàçàííóþ íà çàâîäñêîé òàáëè÷êå ñ
äàííûìè.  ñëó÷àå ïðÿìîãî ïîäñîåäèíåíèÿ ê ñåòè
ýëåêòðîïèòàíèÿ íåîáõîäèìî óñòàíîâèòü ìåæäó
ýëåêòðîïðèáîðîì è ñåòüþ ìíîãîïîëÿðíûé âûêëþ÷àòåëü ñ
ìèíèìàëüíûì ðàññòîÿíèåì ìåæäó êîíòàêòàìè 3 ìì,
ðàñ÷èòàííûé íà íàãðóçêó è ñîîòâåòñòâóþùèé äåéñòâóþùèì
íîðìàòèâàì (ïðîâîä çàçåìëåíèÿ íå äîëæåí ïðåðûâàòüñÿ
âûêëþ÷àòåëåì).
Êàáåëü ýëåêòðîïèòàíèÿ äîëæåí áûòü ðàñïîëîæåí òàêèì
îáðàçîì, ÷òîáû íè â îäíîé òî÷êå åãî òåìïåðàòóðà íå
ïðåâûøàëà òåìïåðàòóðó ïîìåùåíèÿ áîëåå ÷åì íà 50°C.
ÂÑÒÐÎÅÍÍÛÉ ÄÓÕÎÂÎÉ ØÊÀÔ
ÁÅËÛÉ
ÊÐÀÑÍÛÉ
ÆÅËÒÛÉ
ÑÈÍÈÉ
ÇÅËÅÍÛÉ
Èìååòñÿ òîëüêî
â íåêîòîðûõ
ìîäåëÿõ
ÂÑÒÐÎÅÍÍÀß
ÂÀÐÎ×ÍÀß ÏÀÍÅËÜ
NL
230V 1N~
H07RN-F 3x4 CEI-UNEL 35364
1
3
2
4
5
NL2L1
400V 2N~
H05RR-F 4x2.5 CEI-UNEL 35363
1
3
2
4
5
NL3L1L2
400V 3N~
H05RR-F 5x2.5 CEI-UNEL 35363
1
3
2
4
5
N
L2
L3
L1
P
19
Òåõíè÷åñêèå õàðàêòåðèñòèêè
Ðàáî÷èå ãàáàðèòíûå ðàçìåðû äóõîâîãî øêàôà:
øèðèíà ñì. 43,5
ãëóáèíà ñì. 43,5
âûñîòà ñì. 32
Ðàáî÷àÿ ¸ìêîñòü äóõîâîãî øêàôà:
60 ëèòðîâ
ENERGIA TÁBLA
Az elektromos sütõk jelzéseirõl szóló 2002/40/EU elõírás.
EN 50304 szabvány
Természetes hõáramlási Osztály névleges
energiafogyasztása
ôóíêöèÿ íàãðåâàíèÿ: Ñòàòè÷åñêîå
Íàïðÿæåíèå è ÷àñòîòà ýëåêòðîïèòàíèÿ:
230/400 Â ~ 3 Í 50/60 Ãö 8400 Âò
7
Äàííîå èçäåëèå ñîîòâåòñòâóåò ñëåäóþùèì
Äèðåêòèâàì Åâðîïåéñêîãî Ñîîáùåñòâà:
- 73/23/ÑÅÅ îò 19.02.73 (Íèçêîå íàïðÿæåíèå) è
ïîñëåäóþùèì äîïîëíåíèÿì;
- 89/336/ÑÅÅ îò 03.05.89 (Ýëåêòðîìàãíèòíàÿ
ñîâìåñòèìîñòü) è ïîñëåäóþùèì äîïîëíåíèÿì;
- 93/68/ÑÅÅ îò 22.07.93 è ïîñëåäóþùèì
äîïîëíåíèÿì;
Ïåðåä ïîäñîåäèíåíèåì êàáåëÿ ïðîâåðèòü ñëåäóþùåå:
• Ýëåêòðè÷åñêàÿ áåçîïàñíîñòü äàííîãî èçäåëèÿ
ãàðàíòèðóåòñÿ òîëüêî, åñëè îíî ïðàâèëüíî
ïîäñîåäèíåíî ê íàäåæíîé ñèñòåìå çàçåìëåíèÿ â
ñîîòâåòñòâèè ñ äåéñòâóþùèìè ïðàâèëàìè
ýëåêòðè÷åñêîé áåçîïàñíîñòè. Íåîáõîäèìî ïðîâåðèòü
ñîáëþäåíèå ýòîãî âàæíîãî òðåáîâàíèÿ ïî
áåçîïàñíîñòè è â ñëó÷àå ñîìíåíèé ïîðó÷èòü
òùàòåëüíóþ ïðîâåðêó ñèñòåìû êâàëèôèöèðîâàííîìó
ïåðñîíàëó. Ïðîèçâîäèòåëü íå íåñåò îòâåòñòâåííîñòè
çà âîçìîæíûé óùåðá, âûçâàííûé îòñóòñòâèåì
çàçåìëåíèÿ ýëåêòðè÷åñêîãî èçäåëèÿ.
• Ïåðåä ïîäñîåäèíåíèåì ýëåêòðè÷åñêîãî èçäåëèÿ
ïðîâåðèòü, ÷òîáû äàííûå, óêàçàííûå íà çàâîäñêîé
òàáëè÷êå (ðàñïîëîæåííîé íà ñàìîì èçäåëèè è/èëè íà
åãî óïàêîâêå), ñîîòâåòñòâîâàëè õàðàêòåðèñòèêàìè ñåòè
ýëåêòðîïèòàíèÿ è ãàçîïðîâîäà.
• Ïðîâåðèòü, ÷òîáû ïîòðåáëåíèå ýëåêòðîýíåðãèè
ýëåêòðè÷åñêîãî èçäåëèÿ è ýëåêòðè÷åñêèõ ðîçåòîê
ñîîòâåòñòâîâàëî ìàêñèìàëüíîé ìîùíîñòè èçäåëèÿ,
óêàçàííîé íà çàâîäñêîé òàáëè÷êå.  ñëó÷àå ñîìíåíèé
îáðàòèòüñÿ ê êâàëèôèöèðîâàííîìó ñïåöèàëèñòó.
•  ñëó÷àå íåñîâìåñòèìîñòè ýëåêòðîðîçåòêè è
ýëåêòðîâèëêè èçäåëèÿ ïîðó÷èòü çàìåíó ðîçåòêè íà
äðóãóþ, ïðèãîäíóþ, êâàëèôèöèðîâàííîìó
ïåðñîíàëó. Ýòîò ïåðñîíàë â ÷àñòíîñòè äîëæåí
ïðîâåðèòü, ÷òîáû ñå÷åíèå ïðîâîäîâ ýëåêòðîðîçåòêè
ñîîòâåòñòâîâàëî ïîãëîùàåìîé ìîùíîñòè
ýëåêòðè÷åñêîãî èçäåëèÿ. Êàê ïðàâèëî íå
ðåêîìåíäóåòñÿ èñïîëüçîâàòü ïåðåõîäíèêè,
òðîéíèêè è/èëè óäëèíèòåëè. Ïðè íåîáõîäèìîñòè â
èñïîëüçîâàíèè âûøåóêàçàííûõ óñòðîéñòâ, ñëåäóåò
èñïîëüçîâàòü òîëüêî ïðîñòûå èëè ìíîæåñòâåííûå
ïåðåõîäíèêè è óäëèíèòåëè, ñîîòâåòñòâóþùèå
äåéñòâóþùèì íîðìàòèâàì ïî áåçîïàñíîñòè. Ïðè
ýòîì âàæíî íå ïðåâûøàòü ïðåäåë ðàñõîäà ïî
çíà÷åíèþ òîêà, óêàçàííûé íà ïðîñòîì ïåðåõîäíèêå
èëè óäëèíèòåëå, è ìàêñèìàëüíóþ ìîùíîñòü,
óêàçàííóþ íà ìíîæåñòâåííîì ïåðåõîäíèêå. Êàê
ýëåêòðè÷åñêàÿ âèëêà, òàê è ðîçåòêà äîæíû
îñòàâàòüñÿ ëåãêî äîñòóïíûìè.
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