User manual HASBRO TALKING ALPHIE

[. . . ] Ventilation To ensure good ventilation, the back panel of the cabinet must be removed. It is advisable to install the oven so that it rests on two strips of wood, or on a completely flat surface with an opening of at least 45 x 560 mm (see diagrams). The appliance must be installed by a qualified person in compliance with the instructions provided. Incorrect installation may cause harm to persons, animals or may damage property. [. . . ] Never put objects directly on the oven bottom to avoid damaging the enamel coating. Cooling ventilation In order to cool down the external temperature of the oven, some models are fitted with a cooling fan that blows out air between the control panel and the oven door. Once the cooking has been completed, the cooling fan remains on until the oven has cooled down sufficiently. 58 voltage: 220-240V ~ 50Hz maximum power absorbed 2800W Directive 2002/40/EC on the label of electric ovens. standard EN 50304 ENERGY LABEL Energy consumption for Natural convection – heating mode: / Convection mode. Declared energy consumption for Forced convection Class – heating mode: / Baking. This appliance conforms to the following European Economic Community directives: - 2006/95/EEC of 12/12/06 (Low Voltage) and subsequent amendments; - 2004/108/EEC of 15/12/04 (Electromagnetic Compatibility) and subsequent amendments; - 93/68/EEC of 22/07/93 and subsequent amendments. cLOCK icon TIMER icon END OF COOKING icon DURATION icon DECREASE TIME button •• •• SET TIME button Programming the cooking duration 1. Press the button several times until the icon and the three digits on the DISPLAY begin to flash. Use the “+” and “-” buttons to set the desired duration; if you press and hold either button, the display will scroll through the values more quickly, making it quicker and easier to set the value. When the set time has elapsed, the text END appears on the DISPLAY, the oven will stop cooking and a buzzer sounds. / BAKING mode The rear heating element and the fan come on, guaranteeing the distribution of heat delicately and uniformly throughout the oven. This mode is ideal for baking and cooking temperature sensitive foods such as cakes that need to rise and to prepare certain tartlets on 3 shelves simultaneously. / FAST COOKING mode The top heating element as well as the fan and the rotisserie (where present) come on. This combination of features increases the effectiveness of the unidirectional thermal radiation of the heating elements through forced circulation of the air throughout the oven. This helps prevent food from burning on the surface, allowing the heat to penetrate right into the food. The Rotisserie (only available on certain models) To operate the rotisserie (see diagram) proceed as follows: The heating elements and the fan come on, guaranteeing the distribution of heat consistently and uniformly throughout the oven. This mode is especially recommended for cooking pre-packed food quickly (frozen or pre-cooked). Place the rotisserie support in position 3 and insert the spit in the hole provided on the back panel of the oven. All the heating elements (top, bottom and circular), as well as the fan, will come on. The appliance was designed and manufactured in compliance with international safety standards. The following warnings are provided for safety reasons and must be read carefully. [. . . ] € The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that old household electrical appliances must not be disposed of in the normal unsorted municipal waste stream. Old appliances must be collected separately in order to optimise the recovery and recycling of the materials they contain and reduce the impact on human health and the environment. The crossed out “wheeled bin” symbol on the product reminds you of your obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. [. . . ]