Brandt Four User Manual
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Brandt Four User Manual

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FR
GUIDE D'UTILISATION
EN
USER GUIDE
Four
Oven

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Summary of Contents for Brandt Four

  • Page 1 GUIDE D’UTILISATION USER GUIDE Four Oven...
  • Page 3 21.5>26...
  • Page 7 Visit our website www.brandt.com where you will find our latest innovations, as well as useful and complementary information. BRANDT is delighted to assist you every day and hopes you get the most out of your purchase. Important: Before using your appliance, read this user guide carefully to...

  • Page 8: Safety Instructions

    SAFETY INSTRUCTIONS IMPORTANT SAFETY INSTRUCTIONS - READ CAREFULLY AND RETAIN FOR FUTURE USE. This user guide is available for download on the brand’s website. Important: modify any of the characteristics of this appliance. This would be When you receive the appli- dangerous to your safety.
  • Page 9 ENGLISH SAFETY INSTRUCTIONS supervision. the lamp only when the appli- — Children must be supervised ance has cooled down. To to prevent them from playing unscrew the view port and the with the appliance. light, use a rubber glove, which will make disassembly easier.

  • Page 10: Installation

    ACCESSORIES (depending on model) Description of the oven A • Anti-tip safety grid PRESENTATION OF THE OVEN The grid can be used to hold all dishes and moulds containing foodstuffs to be cooked or browned. It Control panel can be used for barbecues (to be placed directly on the grid).
  • Page 11 ENGLISH ELECTRICAL CONNECTION will then start. Once the time has lapsed, there is a sound signal. Your oven must be connected with a (standard) To stop it, press any key. power cable with 3 conductors of 1.5mm (1 live + 1 neutral + earth) which must be connected to a NB: You can modify or cancel the timer at any time.

  • Page 12: Immediate Cooking

    IMMEDIATE COOKING FULL GRILL Press ,. The cooking function is displayed. To Min temperature 180°C, max 275°C change it, press Your oven recommends a temperature, which can MEDIUM GRILL be altered. Adjust the temperature with Min temperature 180°C, max 275°C .

  • Page 13: Immediate Pyrolysis

    ENGLISH door locks automatically; it is impossible to unlock COOKING TIME RE- COOKING FUNCTION COMMENDATION the door. (depending on model) 30 min TRADITIONAL Remove the accessories and supports from the oven before beginning pyrolysis 30 min TRADITIONAL PULSE cleaning. 30 min REMOVING THE SHELF SUPPORTS CIRCULATING HEAT Lift the front part of the wire shelf support upwards.

  • Page 14: Replacing The Oven Lamp

    Activate/de-activate RE-ASSEMBLING THE DOOR booster mode After cleaning, reposition the four rubber stops with the arrow upwards and reposition all of the glass panels. Slip the last glass panel into the metal stops, then clip it in with the shiny side facing outwards.
  • Page 15 ENGLISH Service Calls Environment CARE FOR THE ENVIRONMENT SERVICE CALLS The packaging materials of this appliance can be Any repairs made to your appliance must be recycled. Help to recycle them and protect the carried out by a qualified professional authorised environment by placing them in the municipal to work on the brand.
  • Page 16 DISHIES Meat Roast pork (1kg) 60-70 Roast veal (1kg) 30-40 Roast beef Lamb (leg, shoulder, 2.5kg) Poultry (1kg) 60-90 Large pieces of poultry 20-30 Chicken thighs 20-30 Pork/veal chops 20-30 Beef ribs (1kg) 20-30 Lamb chops Fish 15-20 Grilled fish 30-35 Cooked fish (bream) 15-20...
  • Page 17 ENGLISH DISHIES Pastries 5-10 Madeleines 30-40 Choux pastry 5-10 Flaky pastry hors d’oeuvres 30-35 Savarin cake 30-40 Shortcrust tart 20-25 Thin flaky crust tart 10-30 Tart made with yeast-based Other 10-15 Skewers 80-100 Terrine pâté 30-40 Shortcrust pizza 15-18 Dough-based pizza 35-40 Quiches Soufflé...
  • Page 18 Recipe with yeast (depending on model) Ingredients • Flour 2 kg • Water 1240 ml • Salt 40 g • 4 packets of dehydrated baker’s yeast Mix the dough in a mixer and allow to rise in the oven Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish. Remove the wire shelf supports and put the dish on the bottom.

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