Ventilated Grill Cooking | DeLonghi A 1346 G specification

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

Contents

1346 G Dear Customer Product Label First Time USE the Oven Important Precautions and Recommendations 1INSTALLATION Electrical Requirements Connecting the Feeder Cable Feeder Cable Section type H05RR-F Clearances Page Moving the Cooker Backguard ANTI-TILT Bracket Propane GAS GAS SupplyGas connection for Natural GAS Cooker rear protection Gas pipe Conversion Procedure to convert to LPG Propane Replacing the Injectors Minimum Burner Setting Adjustment Table for the Choice of the Injectors Lubrication of the GAS Taps USE 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 lamps GAS Burners Glass Ceramic Zones Fitted with Safety Valve Device and Electronic Ignition Lighting GAS Burners Choice of Burner Burners Pan diameter Grate for Small Pans Correct USE of TRIPLE-RING Burner Circuits Radiant Zones Fig Important Note Cooking Hints Type of Cooking Residual Heat Indicator Hints for Safe USE of the Hobs Cleaning General Features Operating Principles Oven Light Temperature Knob FigFunction Selector Knob Fig Traditional Convection Cooking Upper Heating Element USE of the GrillOven Cooking Grilling FAN Oven Bottom left oven Oven Light Defrosting Frozen Foods HOT AIR Cooking Sterilization Oven Cooking RegenerationRoasting Simultaneous Cooking of Different Foods Multifunction 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 Programmer Electronic Timer Setting the Frequency of the Audible Signal Automatic Oven Cooking Semi Automatic Cooking Cooking chart Recommended Cooking Temperature General Advice Enamelled PartsStainless Steel Surfaces Coated Oven Cleaning the Vitroceramic HOBStainless Steel Surfaces Uncoated Grill Heating Element Burners Triple Ring Burner Cleaning the Inside of the Ovens Replacing the Oven Light Removing the Bottom Left Oven Door Drawer Removing the Oven Doors top left and right ovens Service and Maintenance Wiring Diagram Electric Diagram KEY Rif Cod ß4