VOGUE 310152 Freestanding Oven 600mm with Ceramic Cooktop User Guide

VOGUE 310152 Freestanding Oven 600mm with Ceramic Cooktop

DEAR CUSTOMER
The cooker is exceptionally easy to use and extremely efficient. After reading the instruction manual, operating the cooker will be easy. Before being packaged and leaving the manufacturer, the cooker was thoroughly checked with regard to safety and functionality. Before using the appliance, please read the instruction manual carefully. By following these instructions carefully you will be able to avoid any problems in using the appliance. It is important to keep the instruction manual and store it in a safe place so that it can be consulted at any time. It is necessary to follow the instructions in the manual carefully in order to avoid possible accidents.

Caution!
Do not use the cooker until you have read this instruction manual. The cooker is intended for household use only. The manufacturer reserves the right to introduce changes that do not affect the operation of the appliance.

SAFETY INSTRUCTIONS

• The appliance becomes hot during operation. Take care not to touch the hot parts inside the oven.
• Always keep children away from the cooker. While in operation direct contact with the cooker may cause burns!
• Ensure that small items of household equipment, including connection leads, do not touch the hot oven or the hob as the insulation material of this equipment is usually not resistant to high temperatures.
• Do not leave the cooker unattended when frying. Oils and fats may catch fire due to overheating.
• Do not allow the hob to get soiled and prevent liquids from boiling over onto the surtace of the hob, Any spillages should be cleaned up as they happen.
• Do not place pans with an et bottom on the warmed-up heating zones as this can cause irreversible changes to the hob{irremovable stains).
• Do not switch on the hob until a pan has been placed on it.
• Do not put pans weighing over 15kg on the opened door of the oven and pans over 25kg on the hob.
• Do not use harsh cleaning agents or sharp metal objects to clean the doors as they can scratch the surface, which could then result in the glass cracking.
• Do not use the cooker in the event of a technical fault. Any faults must be fixed by an ornately qualified and authorized technical fault, disconnect the power a
• In the event of any incident caused by a technical fault, disconnect the power and report the fault to the service center to be repaired.
• The rules and provisions contained in this instruction manual should be strictly observed. Do not allow anybody who is not familiar with the contents of this instruction manual to operate the cooker.
• The cooker should not be cleaned using steam equipment.
• It is a normal phenomenon for the hotplate may occur discolor as the hotplate works.
• WARNING : In order to prevent accidental tipping of the appliance for example by a child climbing onto the open door,the stabilizing means must be installed.
• The oven must be switched off before removing the guard and, after cleaning. the guard must be replaced in accordance With the instructions.
• Ensure that the appliance is switched off before replacing the lamp to avoid the possibility of electric shock.
• WARNING : ACCeSsible parts Will become hot when the grill is in use. Children should be kept away.
• The appliance is not intended to be operated by means of an external timer or a separate remote-control system.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.
• Children should be supervised to ensure that they do not play with the appliance.
• If the supply cord is damaged, it must be replaced by the manufacturer or its service agent, or a similarly qualified person in order to avoid a hazard.

HOW TO SAVE ENERGY

Using energy in a responsible way not only saves money but also helps the environment. So let’s save energy! And this is how you can do it:

• Use proper pans for cooking. Pans with thick, flat bases can save up to 1/3 of electric energy. Remember to cover pans if possible otherwise, you will use four times as much energy!
• Match the size of the saucepan to the surface of the heating plates. A saucepan should never be smaller than a heating plate.
• Ensure heating plates and pan bases are clean. Soils can prevent heat transfer-and repeatedly burnt-on spillages can often only be removed by-products that cause damage to the environment.
• Do not uncover the pan too often(a watched pot never boils!). Do not open the cover door unnecessarily often.
• Switch off the oven in good time and make use of residual heat. For long cooking times, switch off heating zones for 5 to 10 minutes before finishing cooking. This saves up to 20% on energy.
• Only use the oven when cooking larger dishes. The meat of up to 1 kg can be prepared more economically in a pan on the cooker burner.
• Make use of residual heat from the Oven. If the cooking time is greater than 40 minutes it is recommended to switch off the oven 10 minutes before the end time.

UNPACKING

During transportation, protective packaging was used to protect the appliance against any damage. After unpacking, please dispose of all elements of packaging in a way that will not cause damage to the environment. All materials used for packaging the appliance are environmentally friendly; they are 100% recyclable and are marked with the appropriate symbol.

Caution!
During unpacking, the packaging materials (polythene bags, polystyrene pieces, etc.) should be kept out of reach of children.

DISPOSAL OF THE APPLIANCE
Old appliances should not simply be disposed of with normal household waste but should be delivered to a collection and recycling center for electric and electronic equipment. A symbol shown on the product, the instruction manual, or the packaging shows that it is suitable for recycling. Materials used inside the appliance are recyclable and are labeled with information concerning this. By recycling materials or other parts from used devices, you are making a significant contribution to the protection of our environment.
Information on appropriate disposal centers for used devices can be provided by your local authority.

DESCRIPTION OF THE APPLIANCE

INSTALLATION

Installing the cooker

• The kitchen should be dry and airy and have effective ventilation according to the existing technical provisions.
• The room should be equipped with a ventilation system that pipes away exhaust fumes created during combustion. This system should consist of a ventilation grid or hood. Hoods should be installed according to the manufacturer’s instructions. The cooker should be placed so as to ensure free access to all control elements.
• Coating or veneer used on fitted furniture must be applied with a heat-resistant adhesive (100 °C ). This prevents surface deformation or detachment of the coating. If you are unsure of your furniture’s heat resistance, you should leave approximately 2 cm of free space around the cooker. The wall behind the cooker should be resistant to high temperatures. During operation, its back side can warm up to around 50 °C above the ambient temperature.

Fix the cooker to the back wall with 2 chains

• The cooker should stand on a hard, even floor (do not put it on a base.)
• Before you start using the cooker it should be leveled, which is particularly important for fat distribution in a frying pan. For this purpose, adjustable feet are accessible after the removal of the drawer. The adjustment range is +20 mm.

1. Overturn the rear control board, lie ii stand on the cooker-top, ref-image
2. Use the 2 screws to fix 2 x wall rubber mat at the back side of the cooker, as the drawing:
3. Use the 2 screws with washers to fix the real control top from the bottom side, as the drawing:

Electrical connection

Caution!
All electrical work should be carried out by a suitably qualified and authorized electrician. No alterations or willful changes in the electricity supply should be carried out.

Fitting guidelines
The cooker is manufactured to work with a three-phase alternating current (400V 3N~soHz). The voltage rating of the cooker heating elements is 230V. Adapting the cooker to operate with a one-phase current is possible by appropriate bridging in the connection box according to the connection diagram below. The connection diagram is also found on the cover of the connection box. Remember that the connection wire should match the connection type and the power rating of the cooker.

The connection cable must be secured in a strain-relief clamp.

Caution!
Remember to connect the safety circuit to the connection box terminal marked with @. The electricity supply for the cooker must have a safety switch that enables the power to be cut off in case of emergency. The distance between the working contacts of the safety switch must be at least 3 mm. Before connecting the cooker to the power supply it is important to read the information on the data plate and the connection diagram.

OPERATION

Before first use

• Remove packaging and empty the drawer. Clean the interior of the oven with warm soapy water and wipe clean with moistened cloth or sponge. Wipe clean the cooktop.
• Take out and wash the oven fittings with warm water and a little washing-up liquid.
• Switch on the ventilation in the room or open a window.
• Heat the oven (to a temperature of 250, for approx. 30 min.), remove any stains and wash carefully. The hotplates should be heated for around 4 minutes without a pan or pot on them.
• When heating the oven for the first time it is normal for the stove to give off smoke and manufacturing odors. These will disappear after about 30 Minutes.

Controlling the heating zones of the ceramic hob

Choice of cookware
Choose a pan with a diameter that is at least as large as the heating zone. Do not use pans with a concave and convex base. Always remember or put a proper cover on the pan. We recommend the use of pans with thick, even bases.

If the heating zones and pans are solid it is impossible to make full use of the heat.

Heat level selection
The heating zones have different levels of heat. The level of heat can be adjusted gradually by turning the appropriate knob to the right or left. The know are unfold on the control panel, to select it you should:

• push the knob gently and then turn it;
• set it to the right position.

The marks at the knob show the different levels reached by the heating zones.

power)
3| slow cooking
4-5| slow cooking of large quantities, slow frying of large big chunks
6| frying, preparing soup basis
7-8| fry
9| boiling, browning, frying(maximum power)

Zone heating indicator
If the temperature of a heating zone exceeds 65 degrees this is signaled by an indicator that lights up for that zone. When the heating indicator lights up it warns the person using the cooker against touching a hot heating zone. For about 5 to 10 minutes after a heating zone is switched off, it will still have residual heat that can be used, for example, to warm up or keep dishes warm without switching on another heating zone.

Mechanical timer
When using the oven, you must set the food cooking time.

1. Turn the mechanical timer to the time position you want.
2. Turn the function knob to the function position you want.
3. Turn the temperature knob to the temperature position you want.
4. After the above operation, the oven knob runs normally.
5. When the oven works till the pre-set time, the timer will have a sound which means the cooking is finished.

If you don’t want the oven to work controlled by the mechanical timer you can turn the mechanical timer to the position.

Caution!
When selecting any oven function, the oven will only be switched on after the temperature has been set by the temperature selection knob.

Oven operation and functions
The oven is controlled by the function knob and mechanical timer and temperature selection knob.

Temperature selection knob

• The function knob
• The mechanical timer knob

Possible settings of the oven function knob

Separate oven lighting
By setting the knob to this position the lighting inside the oven is switched on

Bottom and top elements on
Setting the knob to this position allows the oven to be heated conventionally.

Bottom element
At this oven function knob position, the oven activates the bottom element.

Full Grill (Grill and the top element)
When the “combined grill” is active it enables grilling with the grill and with the top element switched on at the same time. This function allows a higher temperature at the top of the cooking area, which causes more intense browning of the dish nd permits larger portions to be grilled.

Warning!
When the grill is in use accessible parts can become hot.It is best to keep children away from the oven.

Fan Defrost)
At this function, the fan only works. You can cool the dish or the oven chamber or defrost food.

Grill heater on
Setting the knob to this position allows dishes to be grilled on the grate.

Warning!
When using a functioning grill it is recommended that the oven door is closed. When the grill is in use accessible parts can become hot. It is best to keep children away from the oven.

Fan and bottom heater on
At this oven function, the oven activates the bottom heater and fan function. The mode is useful for baking low pastry and preparation of preserved fruit and vegetables.

Circular Heater Fan
This function, allows the oven to be heated up in a forced way with the thermofan, which is in the central part of the oven chamber.

Heating the oven up in this way permits overheating circulation around the dish that is in the oven. The advantage of this heating method is:

• Reduction of oven heating-up time and of the initial heating stage.
• Possibility to bake at two cooking levels simultaneously.
• A reduction in the number of fats and juices coming out of meat dishes results in an improvement in taste.

Fan, Fan, grill element
When the knob is turned to this position, the oven activates the grill and fan function In practice, this function allows the grilling process to be speeded up and an improvement in the taste of the dish, you should only use the grill with the oven door shut.

CLEANING AND MAINTENANCE

By ensuring proper cleaning and maintenance of your oven you can have a significant influence on the continuing fault-free operation of your appliance.

Before you start cleaning, the oven must be switched off and you should ensure that all knobs are set to the “0” position. Do not start cleaning until the oven has completely cooled.

Oven

• The oven should be cleaned after every time use.
• Cool the oven completely before cleaning.
• Never clean the appliance with a pressurized hot steam cleaner!
• The oven chamber should only be washed with warm water and a small amount of washing-up liquid.
• Steam cleaning
  • pour 250ml of water (1 glass) into a bowl placed in the oven on the first level from the bottom.
  • Close the oven door,
  • Set the temperature knob to 100 and the function knob to the bottom heater position,
  • heat the oven chamber for approximately 30 minutes,
  • Open the oven door, wipe the chamber inside with a cloth or sponge and wash using warm water with washing-up liquid.
• After cleaning the oven chamber wipe it dry.

Caution!
Do not use cleaning products containing abrasive materials for the cleaning and maintenance of the glass front panel.

Replacement of the oven light bulb
Before any maintenance is started involving electrical parts, the appliance must be disconnected from the power supply. If the oven has been in use, let the oven cavity and the heating elements cool down before attempting any maintenance.

Changing the bulb

• Unscrew the protective cover. We recommend that you wash and dry the glass cover at this point.
• Carefully remove the old bulb and insert the new bulb suitable for high temperatures (300 ) having the following specifications: 220-240V, 50Hz, 25W, G9 fitting.
• Refit the protective cover.

IMPORTANT

• Never use screwdrivers or other utensils to remove the light cover. This could damage the enamel of the oven or the lamp holder. Remove only by hand.
• Never replace the bulb with bare hands as contamination from your fingers can cause premature failure. Always use a clean cloth or gloves.

Please note:
The bulb replacement is not covered by your guarantee

Door removal
In order to obtain easier access to the oven chamber for cleaning, it is possible to remove the door.

To do this, tilt the safety catch part of the hinge upwards. Close the door lightly, lift and pull it out towards you. In order to fit the door back onto the cooker, do the inverse. When fitting, ensure that the notch of the hinge is correctly placed on the protrusion of the hinge holder. After the door is fitted to the oven, the safety catch should be carefully lowered down again. If the safety catch is not set it may cause damage to the hinge when closing the door.

Tilting the hinge safety catches

Removal of the internal glass panel
Unscrew and unfasten the plastic latch that is in the corner at the top of the door. Next, take out the glass from the second locking mechanism and remove it. After cleaning, insert and block the glass panel, and screw in the locking mechanism.

Removal of the internal glass panel

Regular inspections
Besides keeping the cooker clean, you should:

• Carry out periodic inspections of the control elements and cooking units of the cooker. After the guarantee has expired you should have a technical inspection of the cooker carried out at a service center at least once every two years.
• Fix any operational faults.
• Carry out periodical maintenance of the cooking units of the cooker.

Caution!
All repairs and regulatory activities should be carried out by the appropriate service center or by an appropriately authorized fitter.

OPERATION IN CASE OF EMERGENCY

In the event of an emergency, you should:

• switch off all working units of the oven
• disconnect the mains plug
• call the service center
• some minor faults can be fixed by referring to the instructions given in the table below.

Before calling the customer support center or the service center checks the following points that are presented in the table.

fuse box; if there is a blown fuse replace it with a new one
2. The oven lighting does not work.| The bulb is loose or damaged.| Tighten up or replace the blown bulb (see Cleaning and Maintenance)

BAKING IN THE OVEN

Baking pastry
The most appropriate position for baking is the application of both the upper and lower heater or the hot air.

Warning

• The baking parameters given in the Tables are approximate and can be corrected based on your own experience and cooking preferences,
• In case you may not find any particular type of cake on the tables, use the information available for the next most similar.

Baking with upper and lower heaters

• Use only a single guide level.
• This baking position is especially suitable for baking dry pastry, bread, and teacakes. Use dark baking pans. Light pans reflect heat and the pastry is not adequately browned.
• Always place baking pans on the grid rack. Remove the grid only of baking in the flat biscuit tray, supplied with the appliance.
• Preheating shortens the baking time. Do not put the cake in the oven until the proper temperature is obtained.

Baking tips

Is pastry baked?
Pierce the cake with a wooden peg at the thickest part, if the dough does not stick to it, the cake is baked. You may switch off the oven and use the remaining heat.

Pastry has fallen
Check the recipe. Use less fluid next time. Follow the mixing times, especially when using powered kitchen mixers.

The pastry is too light below
Use a dark baking pan next time, place the pan one level lower, or switch on the lower heater a while before the completion.

Cheesecake is undercooked
Next time reduce the baking temperature and extend the baking time.

Warnings regarding the baking tables

• The tables indicate the temperature range. Always select lower temperature first. You may always increase the temperature in case the pastry needs more baking.
• Baking times are indicative only. They may vary in dependence on individual characteristics.
• The asterisk indicates that the oven requires preheating.

Pastry Baking Table

Type of pastry| Guide level (from down upwards)| Temp (℃)| Baking time (in min.)
---|---|---|---
Sweet pastry| | |
Raisin cake| 2| 160-170| 55-70
Ring cake| 2| 160-170| 60-70
Tree cake (tart form)| 2| 160-170| 45-60
Cheesecake (tart form)| 2| 180-190| 60-80
Fruit cake| 2| 190-200| 50-70
Fruit cake with icing| 2| 180-190| 60-70
Sponge cake| 2| 180-190| 30-40
Flake cake| 3| 190-200| 25-35
Fruit cake mix

dough

| 3| 180-190| 50-70
Cherry cake| 3| 190-210| 30-50
Jelly roll| 3| 190-200| 15-25
Fruit fan| 3| 160-170| 25-35
Plait bun| 2| 190-210| 35-50
Christmas cake| 2| 180-190| 45-70
Apple pie| 2| 190-210| 40-60
Puff paste| 2| 180-190| 40-60
Salted pastry| | |
Bacon roll| 2| 190-200| 45-60
Pizza| 2| 220-240| 30-45
Bread| 2| 200-220| 50-60
Rolls| 2| 210-230| 30-40
Cookies| | |
Caraway roll| 3| 180-190| 15-25
Biscuits| 3| 180-190| 20-30
Danish pastry| 3| 190-210| 20-35
Flaky pastry| 3| 200-210| 20-30
Cream puff| 3| 190-210| 25-45
Deep frozen

pastry

| | |
Apple pie,

cheese pie

| 2| 190-210| 50-70
Cheesecake| 2| 190-200| 65-85
Pizza| 2| 210-230| 20-30
Chips for oven| 2| 210-230| 20-35
Potato fries for| 2| 210-230| 20-35

Roasting
Best results are obtained with the engagement of both upper and lower Best heating mode for each type of roasting pan is indicated by bold print in the Roasting Tables.

Tips regarding roasting pans

• Use light enamel pans, temperature-resistant glass pans, clay dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable because they excessively reflect heat.
• Cover your roast or wrap it in foil. It will preserve its juice and the oven will remain cleaner.
• If you leave the pan uncovered the roast will be cooked sooner. Roast large chunks of meat directly on the grid, with intercepting pan underneath.

Attention when roasting!
Roasting tables indicate suggested temperatures, guide levels, and roasting times. Roasting time largely depends upon the type of meat, its size, and its quality. So you may expect some variations

• Roasting large chunks of meat may produce excessive steaming and dew formation at the oven door. This is quite normal and does not affect the operation of the oven. However, after the completion of roasting wipe the oven door and the glass thoroughly.
• Roasting red meat, poultry, and fish is rational if the roast exceeds one kilogram in size.
• Add as much liquid as necessary to prevent burning or juice, dappling trom meat. Roast must be surveyed at all times. And the liquid is added if necessary.
• At approximately the middle of the indicated time turn the roast round, especially if you use the deep roast dish.
• When roasting on the grill grid, place the grid in the deep roasting pan and insert both into the sliding guide. The bottom pan will intercept dripping tat.
• Never leave the roast to cool in the oven, as it might produce dew and corrosion of the Oven.

Roasting table

Type of meat| Weight

(in grams)

| Guide level (from bottom up)| Temp

（℃）

| Roasting time

（in min.）

---|---|---|---|---
Beef| | | |
Beef loin| 1000| 2| 210-230| 100-120
Beef loin| 1500| 2| 210-230| 120-150
Roast beef,

rare

| 1000| 2| 230-240| 30-40
Roast beef,

well done

| 1000| 2| 230-240| 40-50
Pork| | | |
Pork roast with

skin

| 1500| 2| 190-200| 140-160
Flank| 1500| 2| 200-210| 120-150
Flank| 2000| 2| 190-210| 150-180
Pork loin| 1500| 2| 210-230| 120-140
Meat roll| 1500| 2| 210-230| 120-140
Pork cutlet| 1500| 2| 190-210| 100-120
Minced meat

roast

| 1500| 2| 220-230| 60-70
Veal| | | |
Veal roll| 1500| 2| 190-210| 90-120
Veal knuckle| 1700| 2| 190-210| 120-130
Lamp| | | |
Lamp prime

ribs

| 1500| 2| 200-210| 100-120
Mutton blade

bone

| 1500| 2| 200-210| 120-130
Venison| | | |
Hare ribs| 1500| 2| 200-220| 100-120
Hare blade

bone

| 1500| 2| 200-220| 100-120
Boar ham| 1500| 2| 200-220| 100-120
Poultry| | | |
Chicken entire| 1200| 2| 210-220| 60-70
Hen| 1500| 2| 210-220| 70-90
Duck| 1700| 2| 190-210| 120-150
Goose| 4000| 2| 170-180| 180-200
Turkey| 5000| 2| 160-170| 180-240
Fish| | | |
Fish, entire| 1000| 2| 210-220| 50-60
Fish soufflé| 1500| 2| 190-210| 50-70

Grilling

• Take extra precautions when grilling. Intensive heat from the infrared heater makes the oven and the accessories extremely hot. Use protective gloves and barbecue accessories!
• The perforated roast may produce spurting of hot grease(sausages). Use long grill tongs to prevent skin burns and protect your eyes.
• Supervise the grill at all times. Excessive heat may quickly burn your roast and provoke fire!
• Do not let the children in the vicinity of the grill.

The grill heater is especially suitable for the preparation of low-fat sausages, meat, fish fillets, and steaks, and for browning and crisping the roast skin.

Tips for grilling

• Grilling should be carried out with the oven door closed.
• Grilling tables indicate the recommended temperature, guide levels, and grilling times, which may vary according to the weight and quality of meat
• The grill heater should be pre-heated for 3 minutes.
• Oil the grill grid before placing the food, otherwise food might stick to the grid.
• Place the meat upon the grid, then place the grid upon the grease interception pan. Insert both trays into the oven guides.
• Turn the meat around after half of the roasting time has expired. Thinner slices will require only one turn, for larger chunks you might need to repeat the procedure. Always use barbecue tongs to avoid losing excessive juice from the meat.
• Dark beef meat is grilled quicker than lighter pork or veal.
• Clean the grill, the oven, and the accessories each time after use.

Grill table

Type of meat for grill| Weight

(in grams)

| Guide

level (from bottom up)

| TempC°C)

E]

| Grill time

(in min.)

---|---|---|---|---
Meat and sausages| | | |
2 beefsteaks, rare| 400| 5| 240| 14-16
2 beefsteaks, medium| 400| 5| 240| 16-20
2 beefsteaks, well done| 400| 5| 240| 20-23
2 pork scrag fillets| 350| 5| 240| 19-23
2 pork chops| 400| 5| 240| 20-23
2 veal staeks| 700| 5| 240| 19-22
4 lamb cutlets| 700| 5| 240| 15-18
4 grill sausages| 400| 5| 240| 9-14
2 slices of meat cheese| 400| 5| 240| 9-13
1 chicken, halved| 1400| 3| 240-250| 28-33(1.side)

23-28(2.side.)

Fish| | | |
Salmon fillets| 400| 4| 240| 19-22
Fish in aluminum foil| 500| 4| 230| 10-13
Toast| | | |
4 slices of white bread| 200| 5| 240| 1,5-3
2 slices of whole meal| 200| 5| 240| 2-3
Toast sandwich| 600| 5| 240| 4-7
Meat/poultry| | | |
Chicken| 1000| 3| 180-200| 60-70
Pork roast| 1500| 3| 160-180| 90-120
Pork scrag| 1500| 3| 160-180| 100-180
Pork knuckle| 1000| 3| 160-180| 120-160
Roast beef/ beef fillet| 1500| 3| 190-200| 40-80

TECHNICAL INFORMATION

Oven
Temperature regulator / function mode switch| 1/1
Guide levels| **** 5
Top/bottom heater(kW)| 0.85/1.15
Grill heater(kW)| 1.1
Oven illumination(W)| 25
Function modes
Oven light(W)| 25
Top+bottom heater(kW)| 2.0
Fan(W)| 30
Fan+Rear heater(kW)| 1.6
Fan+Bottom heater(kW)| 1.15
Half grill(kW)| 1.1
Top heater+grill(kW)| 1.95
Fan+top heater+grill(kW)| 1.95
Max. temperature| 250
Electric connection| 220-240V/380-415V 3N~ ,50Hz
Nominal voltage of heaters| 220-240V
Total connected power(kW)| 8
Oven total(kW)| 2
Ceramic cooktop total(kW)| 6

Read User Manual Online (PDF format)

Read User Manual Online (PDF format)  >>

Download This Manual (PDF format)

Download this manual  >>