DeLonghi A 1346 G manual Ventilated Grill Cooking, Thawing and Warming UP

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VENTILATED GRILL COOKING

The infra-red ray grill and the fan are on.

The heat is mainly diffused by radiation and the fan then distributes it throughout the oven.

The temperature must be regulated between 50° and 200°C maximum with the ther- mostat knob. It is necessary to preheat the oven for about 5 minutes.

Use with the oven door closed.

Note: It is recommended that you do not grill for longer than 30 minutes at any one time.

Attention: the oven door becomes very hot during operation. Keep children away.

For correct use see “GRILLING AND “AU GRATIN”.

Recommended for:

For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal steak, steak, hamburger, etc.

THAWING AND WARMING UP

The upper element and the circular element connected in series, are switched on; also the fan is on. The heat is diffused by forced convection with the most heat being produced by the upper element.

The temperature must be set between 50° and 140 °C.

Recommended for:

To keep foods hot after cooking. To slowly heat already cooked foods.

CONVECTION COOKING WITH VENTILATION

The upper and lower heating elements and the fan turn on.

The heat coming from the top and bottom is diffused by forced convection. The temperature must be set between 50° and 250 °C.

Recommended for:

For foods of large volume and quantity which require the same internal and external degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.

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Contents 1346 G Dear Customer Product LabelFirst Time USE the Oven Important Precautions and Recommendations 1INSTALLATION Electrical RequirementsConnecting the Feeder Cable Feeder Cable Section type H05RR-FClearances Page Moving the Cooker Backguard ANTI-TILT Bracket Propane GAS GAS SupplyGas connection for Natural GASCooker rear protection Gas pipe Conversion Procedure to convert to LPG Propane Replacing the InjectorsMinimum Burner Setting Adjustment Table for the Choice of the Injectors Lubrication of the GAS TapsUSE and Care Grease Filter TOP Right and Bottom Left Oven onlyPage Page Using the TOP Left Oven for the First Time fig Tilting Grill of the TOP Left Oven fig Control Panel Controls description Pilot lampsGAS Burners Glass Ceramic ZonesFitted with Safety Valve Device and Electronic Ignition Lighting GAS BurnersChoice of Burner Burners Pan diameterGrate for Small Pans Correct USE of TRIPLE-RING BurnerCircuits Radiant Zones Fig Important NoteCooking Hints Type of CookingResidual Heat Indicator Hints for Safe USE of the Hobs Cleaning General Features Operating PrinciplesOven Light Temperature Knob FigFunction Selector Knob Fig Traditional Convection CookingUpper Heating Element USE of the GrillOven Cooking GrillingFAN Oven Bottom left oven Oven Light Defrosting Frozen FoodsHOT AIR Cooking SterilizationOven Cooking RegenerationRoasting Simultaneous Cooking of Different FoodsMultifunction Oven Top right oven Thermostat Fig Grilling Ventilated Grill Cooking Thawing and Warming UPConvection Cooking with Ventilation Simultaneous Cooking of Different Foods Grilling and AU Gratin Electronic Programmer Right main oven only Electronic Clock fig Normal Cooking Without the USE of the ProgrammerElectronic Timer Setting the Frequency of the Audible SignalAutomatic Oven Cooking Semi Automatic Cooking Cooking chart Recommended Cooking TemperatureGeneral Advice Enamelled PartsStainless Steel Surfaces Coated Oven Cleaning the Vitroceramic HOBStainless Steel Surfaces Uncoated Grill Heating ElementBurners Triple Ring BurnerCleaning the Inside of the Ovens Replacing the Oven LightRemoving the Bottom Left Oven Door DrawerRemoving the Oven Doors top left and right ovens Service and Maintenance Wiring Diagram Electric Diagram KEY Rif Cod ß4