Manual Ariston FM 22 M (page 13 of 26) (English, French, Italian)

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Technical characteristics

Oven size:

- width cm 40

- depth cm 39

- height cm 34

Consumption:

- to reach 200°C kWh 0,5

- to mantain 200°C for 1 hr kWh 1,0

total consumption: kWh 1,5

Oven size: 53 lt

Voltage and frequency:

220-230V~ 50Hz

This appliance conforms with the following European

Economic Communitary directives:

- 73/23/EEC of 19/02/73 (Low Voltage) and subsequent;

- 89/336/EEC of 03/05/89 (Electromagnetic

Compatibility) and subsequent;

- 93/68/EEC of 22/07/93 and subsequent.

Instructions for use

To select the different functions, use the control devices

located on the cooker control panel.

Important: in order to use the oven or the grill manually,

that is without the end of cooking time programmer, set

the fixed reference index of the facia to the symbol .

The oven knobs

Two controls are provided for selecting the different oven

functions and baking temperature. The knobs on the

control panel for the different cooking functions are:

E - for selection (identified by the symbol )

F - for thermostat settings (identified by the symbol ).

For knob settings different from idle or “o”, the oven light

switches on; setting the knob on the symbol allows

switching on the oven light without activating any heating

element.

1. The “static” oven

- Knob position “E”:

- Knob position “F”: choose between 60°C and Max

When this position is selected, the oven light and the two

upper and lower heating elements come on. It is the typical

grandmother-style oven which Indesit has produced so

as to reach an exceptional degree of temperature

distribution and of energy saving. The static oven is

unbeatable when cooking dishes containing two or more

ingredients which make up a single course, for example:

pork ribs with cabbage, Spanish-style salted cod, stockfish

all’anconetana, tender veal with rice etc... Excellent results

are obtained when cooking beef or veal dishes such as:

stews, hotpots, goulash, game, pork leg or shoulder

etc...which need to be cooked slowly with the constant

addition of stock or liquid. It is still the best way of cooking

dry biscuits, tea cakes etc... as well as fruit in general.

Use only one shelf when using the static oven as the use

of more than one shelf produces bad temperature

distribution. By using the various shelves available, you

can balance the amount of heat between the upper and

lower part of the oven. There is more heat in the lower

part of the oven when using the second or the first shelf

from the bottom.

2. The “ventilated” oven

- Knob position “E”:

- Knob position “F”: choose between 60 and 200°C

In the ventilated oven with hot-air forced circulation, heat

is moved around the food by a turbine located at the bottom

of the oven. It is this air which cooks and browns the food

evenly and thoroughly. Since the heat in the ventilated oven

is constant and even throughout, different dishes can be

cooked at the same time as long as they require similar

cooking times. Two shelves can be used contemperarily

by following the instructions in the paragraph “Cooking

contemporarily on two shelves”. Some advice on food

which we recommend to be cooked in the ventilated oven:

excellent results are obtained with first courses which need

to be gratined and which require quite a long cooking time,

for example: lasagna, baked pasta, risottos, vol-au-vents

etc... Excellent results are obtained when roasting meat

as better temperature distribution allows for the use of

lower temperatures which reduce juice dispersion, keeping

meat tender and avoiding shrinkage. The ventilated oven

is particularly recommended for cooking fish with the

addition of very little dressing, thus keeping its look and

flavour unchanged. Excellent results are obtained when

stewing vegetables such as cabbage, turnips, carrots,

courgettes, aubergines, peppers.

Desserts: sure results are obtained when baking leavened

cakes such as sponge cakes, tea-buns, croissants. The

ventilated oven function can also be used for defrosting

white or red meat, fish, bread, by setting a temperature of

80°-100°C. To defrost more delicate food, set a tempera-

ture of 60°C or just use cold-air circulation by setting the

thermostat knob at 0°C.

Attention: before using the oven and grill for the first time,

turn the oven on for approximately one half hour. Make

sure that the oven is empty, the thermostat on high, the

door open, and the room properly ventilated. The odor

which can be detected at times is due to the evaporation

off the substances used to protect the oven and the grill

during the period between the and installation of the

appliance.

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Ariston FM 22 M Manual

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