Russell Hobbs 19550-56 Manual De Instrucciones página 4

6 Operate the appliance empty.
7 This may smell a bit, but it's nothing to worry about. Ensure the room is well ventilated.
C THE RACK AND TRAY
8 The rack and tray slide into the shelf supports at the sides of the oven.
9 Use the lower supports for baking and roasting.
10 Use the upper supports for grilling, toasting, and browning toppings.
11 If you're not cooking on the tray, put it on the bottom shelf support, to catch drips.
C THE HANDLE
12 To fit the handle to the rack/tray:
a) catch the hooks on the top of the rack/tray
b) lower the handle till the bottom catches the underside of the rack/tray
c) lift the handle, and the rack/tray comes with it
d) the top hooks fit the tray, the bottom hooks fit the rack
C USING THE OVEN
13 Put the plug into the power socket.
14 Set the temperature control to the required temperature (100-230°C).
15 Set the oven to the function you require:
16 Turn the timer clockwise to the required time. The light will glow.
, If you need to cook for more than 60 minutes, simply re-set the timer when it returns to zero.
17 When the timer returns to 0, it will switch off. You'll hear a "ding". The light will go off.
18 When using the bottom element, or both elements (F H), preheat the oven, and wait till
the light goes out before cooking.
C THE DOOR – OPEN OR CLOSED?
19 The door has 3 stable positions, open, closed, and half open (about 30°).
20 Keep the door half open if using the top element O, either as a grill, or with the rotisserie.
21 This will prevent the thermostat operating and switchhing off the element.
22 Keep the door closed when using the bottom element F, for baking, or both elements
together H for traditional oven cooking.
C GRILLING AND SPITTING
23 When grilling, or cooking anything that comes close to the top element, keep an eye on the
food, to avoid fat or juices spitting on the top element.
24 If you see spitting, move the food down, away from the top element.
25 You may have to extend the cooking time slightly, to make up for the extra distance.
26 Spitting will make cleaning difficult.
27 Residues burned on to the top element may shorten its life.
28 Burned residues falling back into the food may affect the look and taste of the food.
C THE ROTISSERIE
29 Whatever you are roasting, a bird, a rabbit, or a piece of meat, it must be mounted centrally
on the rotisserie.
30 If it is not mounted centrally, then one side will cook faster than the other.
31 There must be no loose bits, or they will be unevenly cooked.
32 The closer you can get to a cylinder shape, with the rotisserie exactly in the centre, the better
will be the results.
33 Tie loose bits, like wings, or small legs, with string.
34 Loosen both screws, then remove the skewer from the pointed end of the rotisserie.
35 Push the pointed end through the centre of the meat, and out the other side.
all elements off
/
top element and rotisserie
O
bottom element
F
both elements
H
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