cookers

6N
series
Instruction for the use - Installation advice
 models
66 X 440
66 W 440
66 X 640
66 W 640
66 X 630
66 W 630
66 X 130
66 W 130
66 X 630 IS
66 X 330 IS
66 X 640 IS

2
 Dear Customer,

We thank you very much for choosing our products.

The instructions and advice included in this booklet are given
to safeguard your safety and to use this appliance correctly.
Be so kind as to keep this booklet.
It will be useful to clear any doubt concerning its operation.
This appliance must be only assigned to the use for which it
has been realized, that is for cooking food.
Any other use has to be considered incorrect and therefore
dangerous.
The manufacturer declines any liability for damages caused
by wrong, incorrect or irrational use of the appliance.

IMPORTANT INSTRUCTIONS AND ADVICE FOR THE USE OF

ELECTRICAL APPLIANCES
The use of any electrical appliance requires the compliance with some basic rules,
namely:
– do not touch the appliance with wet or damp hands (or feet)
– do not use the appliance bare feet
– do not allow the appliace to be operated by children or disabled without overseeing.
The manufacturer cannot be deemed responsible for damages caused by wrong or incor-
rect use.

Read the instructions carefully before installing and using the appliance.

CAUTION: this apparatus must only be installed in a permanently ventilated room in

compliance with the applicable regulations.

3
 IMPORTANT PRECAUTIONS
AND RECOMMENDATIONS
After having unpacked the appliance,
check to ensure that it is not damaged
and that the oven door closes correctly.
In case of doubt, do not use it and
consult your supplier or a professionally
qualified technician.
Packing elements (i.e. plastic bags,
polystyrene foam, nails, packing straps,
etc.) should not be left around within
easy reach of children, as these may
cause serious injuries.
● Do not attempt to modify the technical
characteristics of the appliance as
this may cause danger to users.
● Do not carry out cleaning or
maintenance operations on the
appliance without having previously
disconnected it from the electric
power supply.
● If you should decide not to use this
appliance any longer (or decide to
substitute an older model), before
disposing of it, it is recommended that
it be made inoperative in an
appropriate manner in accordance to
health and environmental protection
regulations, ensuring in particular that
all potentially hazardous parts be
made harmless, especially in relation
to children who could play with
unused appliances.
● After use, ensure that the knobs are
in off position.
● Do not allow children or other
unqualified people to use the
appliance without your supervision.
● During and after use of the cooker,
certain parts will become very hot. Do
not touch hot parts.
● Keep children away from the cooker
when it is in use.
● Some appliances are supplied with a
protective film on steel and aluminium
parts. This film must be removed
before using the appliance.
4
● Fire risk! Do not store flammable
material in the oven or in the
accessory drawer.
● Make sure that electrical cables
connecting other appliances in the
proximity of the cooker cannot come
into contact with the hob or become
entrapped in the oven door.
● Do not line the oven walls with
aluminium foil. Do not pace baking
trays or the drip tray on the base of
the oven chamber.
● The manufacturer declines all liability
for injury to persons or damage to
property caused by incorrect or
improper use of the appliance.
● The various components of the
appliance are recyclable. Dispose of
them in accordance with the
regulations in force in your country. If
the appliance is to be scrapped, cut
off the power cord.
FIRST USE THE OVEN
It is advised to follow these
instructions:
– Clean the interior of the oven with
cloth soaked in water and detergent
(neutral) then dry carefully.
– Furnish the interior of the oven by
placing the wire racks as described
at chapter “Cleaning and
maintenance”.
– Insert shelves and tray.
– Empty the oven and close the door.
Heat the oven at the maximum
temperature setting for around two
hours to eliminate the odour of
grease and fumes from the
manufacturing process. Make sure
that the kitchen is well ventilated
and do not remain in the room
during this process.
 1 COOKING HOBS
– Cookers – Cookers
mod. 66 X 640 (inox) - 66 X 640 IS (inox) mod. 66 X 440 (inox)
mod. 66 W 640 (white) Fig. 1.1 mod. 66 W 440 (white) Fig. 1.3

2 2 6 7

1 3 5 4

Fig. 1.2
– Cookers
mod. 66 X 630 (inox)
4 2
mod. 66 W 630 (white)
mod. 66 X 630 IS (inox)

– Cookers
mod. 66 X 130 (inox)
mod. 66 W 130 (white)
1 3
mod. 66 X 330 IS (inox)

TECHNICAL FEATURES
– Gas cookers: Cat: I 3+

COOKING HOB 4. Electrical plate - rapid Ø 145 - 1500 W

1. Auxiliary burner (A) 1,00 kW
2. Semi-rapid burner (SR) - 1,75 kW
3. Triple ring burner (TR) - 3,50 kW
5. Electrical plate - normal Ø 220 - 2000 W
6. Electrical plate - normal Ø 145 - 1000 W
7. Electrical plate - rapid Ø 180 - 2000 W
5
 2 CONTROL PANELS

Fig. 2.1 mod. 66 X 640 (inox) - 66 W 640 (white)- 66 X 640 IS (inox)

0 0

5
0
1

0
1
2
3

4
0
4

0
2
0

5
1

9 6
8 7 30

16 15 14 6 5 4 3 2 1

Fig. 2.2 mod. 66 X 630 (inox) - 66 W 630 (white)

0 0

1
6
5
0
1

0
1
2 3

2
5
4
0
4

0
2
0

5
1

9 6 3
8 7 30 4

16 15 14 6 5 4 10 2 1

Fig. 2.3 mod. 66 X 130 (inox) - 66 W 130 (white)

18 17
0 0 0
1
6
5
0
1

0
1
2
3

2
5
4
0
9

0
4

8
5 7 3
6 30 4

7 5 4 10 2 1 16

Fig. 2.4 mod. 66 X 440 (inox) - 66 W 440 (white)

18 17
0 0 0 0 0 0
1

1
6

6
5
0
1

0
1
2
3

2
5

5
4
0
9

0
4

8
5 7 3 3 3 3
6 30 4 4 4 4

6 7 5 11 10 9 8
 CONTROL PANELS

Fig. 2.5 mod. 66 X 630 IS (inox)

17
0 0

1
6
5
0
1

0
1
2
3

2
5
4
0
4

0
2
0

5
1

9 6 3
8 7 30 4

15 14 6 5 4 10 2 1

Fig. 2.6 mod. 66 X 330 IS (inox)

18 17
0 0
0

1
5

6
5
0

0
1
250
100

2
5
4
0

0
2

2
0
0 0 3
15 30 4

13 12 5 4 10 2 1

CONTROL PANEL - Controls description Pushbuttons:

14. Oven light switch
1. Front right burner control knob
15. Rotisserie switch
2. Rear right burner control knob 16. Electronic ignition pushbutton
3. Rear left burner control knob
(Not for model 66 X 640 IS)
4. Front left burner control knob
17. Electrical plate indicator light
5. 60’ alarm knob
18. Oven thermostat indicator light
6. Gas oven/grill control knob
7. Electric oven/grill control knob
8. Front right electrical plate control knob
9. Rear right electrical plate control knob
10. Rear left electrical plate control knob
NOTE: mod. 66 X 630 IS (inox)
11. Front left electrical plate control knob 66 X 640 IS (inox)
12. Multifunction oven thermostat knob 66 X 330 IS (inox)
13. Multifunction oven switch knob
✓ The electric ignition is incorporated in
the knobs.

7
 3 USE OF COOKING HOB

GAS BURNERS
Each burner is controlled by a gas tap
assuring the opening and the closing of
the gas supply.
Make the lever of the knob match with
the indicator on the control panel to
obtain:

– symbol ● : off

– symbol or : full on
(nominal rate)
Fig. 3.1a
– symbol : reduced rate

- To light one of the gas burners, hold a

flame (i.e. a match) close to the top
part of the burner, push in and turn
the relative knob in an anti-clockwise
direction to the large flame symbol
(i.e. max. gas flow).
- To reduce the gas flow to minimum,
rotate the knob further anti-clockwise
to the small flame symbol.
- The maximum aperture position
permits rapid boiling of liquids, Fig. 3.1b
whereas the minimum aperture
position allows slower warming of
food or maintaining boiling conditions
of liquids.
- Other intermediate operating
adjustments can be achieved by
positioning the indicator between the
maximum and minimum aperture
positions, and never between the
maximum aperture and closed
positions.

Fig. 3.2
8
ELECTRIC SPARK IGNITION
Models with electronic ignition
pushbutton
To light the burner you have to rotate
the knob (fig. 3.2) corresponding to the
specific burner to the maximum flame
position (large flame symbol) and press
the ignition button marked by the symbol
(fig. 3.3).
The sparks produced by the electrodes
situated next to the burner will light the
selected burner.
If conditions of the local gas supply
makes it difficult to light the gas burner
with the knob set to the high flame posi-
tion, rotate the knob to the lower flame
position and repeat the ignition.
In the case of a mains failure light the
burner with a match or lighted taper.
Fig. 3.3
LIGHTING GAS BURNERS FITTED
WITH SAFETY VALVE DEVICE
Models with electronic ignition
pushbutton
To the light the burners:
1 – Press in the corresponding knob
and turn counter-clockwise (fig. 3.2)
to the full flame position marked by
the symbol (fig. 3.1a) and hold
the knob in until the flame has been
lit.
2 – Press the electronic ignition push-
button (fig. 3.3); or, in case of power
cut, press the knob and approach a
flame to the burner.
3 – Wait for about ten seconds after the
gas burner has been lit before
letting go of the knob (valve
activation delay);
4 – Adjust the gas valve to the desired
position.
If the burner flame should go out for
some reason, the safety valve will
automatically stop the gas flow.
To re-light the burner, return the knob to
the closed ● position, wait for at least
1 minute and then repeat the lighting
procedure.
If your local gas supply makes it difficult
to light the burner with the knob set to
maximum, set the knob to minimum and
repeat the operation.
Caution!
the cooking hob becomes very hot
during operation.
Keep children well out of reach.
9
 LIGHTING GAS BURNERS FITTED
WITH SAFETY VALVE DEVICE
Models with electric ignition
incorporated in the knob
To ignite the burner, the following
instructions are to be followed:
1) Press in the corresponding knob and
turn counter-clockwise (fig. 3.2 to the
full flame position marked by the
symbol (fig. 3.1b) and hold the knob
in until the flame has been lit.
In the case of a mains failure light the
burner with a match or lighted taper.
2) Wait for about ten seconds after the
gas burner has been lit before letting
go of the knob (valve activation
delay).
3) Adjust the gas valve to the desired
position.
If the burner flame should go out for
some reason, the safety valve will
automatically stop the gas flow.
To re-light the burner, return the knob to
the closed ● position, wait for at least
1 minute and then repeat the lighting
procedure.
If your local gas supply makes it difficult
to light the burner with the knob set to
maximum, set the knob to minimum and
repeat the operation.
N.B. When the cooker is not being
used, set the gas knobs to their
closed positions and also close
the cock valve on the gas bottle
or the main gas supply line.
10
CHOICE OF THE BURNER
On the control panel, near every knob,
there is a diagram that indicates which
burner is controlled by that knob.
The suitable burner must be chosen
according to the diameter and the
capacity used.
As an indication, the burners and the
pots must be used in the following way:
DIAMETERS OF PANS WHICH MAY BE USED
ON THE HOBS
BURNERS MINIMUM MAX.
Auxiliary 12 cm 14 cm
Semirapid 16 cm 24 cm
Triple-ring 26 cm 28 cm
do not use pans with concave or convex bases
It is important that the diameter of the
pot be suitable to the potentiality of the
burner so as not to compromise the high
output of the burners and therefore
energy waste.
A small pot on a large burner does not
give you a boiling point in a shorten
amount of time since the capacity of
heat absorption of a liquid mass
depends on the volume and the surface
of the pot.
Fig. 3.4
CORRECT USE OF TRIPLE-RING BURNER
The flat-bottomed pans are to be placed directly onto the pan-support.

To use the WOK you need to place the proper stand in order to avoid any faulty operation
of the triple-ring burner (Figs. 3.5 - 3.6).

WRONG CORRECT

Fig. 3.5 Fig. 3.6

11
 ELECTRIC HOTPLATE
NORMAL HOTPLATE
To turn on the electric hotplate, rotate
the knob to the desired setting.
The numbers from 1 to 6 indicate the
operating positions with increasing num-
ber corresponding to higher temperature
settings (fig. 3.7).
RAPID HOTPLATE (red dot)
The rapid hotplate control knob is similar
to that of the normal hotplate, with 6
selectable heating positions (3.7).
The characteristics of this hotplate,
which is also equipped with a thermosta-
tic cut-off device, make it possible to:
– achieve the cooking temperature
rapidly
– make full use of its output power using
flat-bottomed pans
– limit the output power with unsuitable
saucepans.
PROPER USE OF THE ELECTRIC
HOTPLATE (fig. 3.8)
When the pan comes to the boil, turn the
heat down to the level desired.
Remember that the hotplate will continue
to produce heat for about five minutes
after it has been turned off.
While using the electric hotplate, you
must:
– avoid keeping it on without something
on it;
– avoid pouring liquids on it while it is
hot;
– use flat-bottomed (electric hotplate
type) pots and pans only
– use cooking receptacles which cover
as much of the surface of the hotplate
as possible.
– to save electricity, use lids whenever
possible.
– never cook food directly on the hot-
plate: always use a pan or suitable
container.
An indicator light located close to the
control knob signals that the hotplate is
operating

0
1
6

2
5

3
4

Fig. 3.7 Fig. 3.8

12
 ELECTRIC HOTPLATE
USAGE TABLE

1 Position
of switch TYPE OF COOKING
0 Switched OFF
2 1 For melting operations
2 (butter, chocolate).

To maintain food hot and to

3 2 heat small quantities of
liquid (sauces, eggs).

To heat bigger quantities; to

3 whip creams and sauces.
4 (vegetables, fruits, soups).

Slow boiling, i.e.: boiled

meats, spaghetti, soups,
3
continuations of steam,
5 4 cooking of roasts, stews,
potatoes.

For every kind of frying,

6 4 cutlets, uncovered cooking,
i.e.: risotto.

Browning of meats, roasted

4 potatoes, fried fish, omelet-
5 tes, and for boiling large
quantities of water.
Heating

6 Fast frying, grilled steaks,

etc.

Cooking

Roasting-frying
After a short period of use, experience
will teach you which setting is the right
one for your needs.
Fig. 3.9
13
 4 GAS OVEN

mod. 66 X 640 (inox) - 66 W 640 (white)

mod. 66 X 630 (inox) - 66 W 630 (white)
mod. 66 X 630 IS (inox) - 66 X 640 IS (inox)

1
The glass on the oven door reaches

2
high temperatures during operation.
Keep children away.

3
4
0
5

1
9 6
GENERAL FEATURES Fig. 4.1a
8 7

The oven is furnished completely clean;

it is advisable, however, upon first use,
to turn the oven on to the maximum tem-
perature (position 10) ou (position )
to eliminate possible traces of grease
from the oven burner.
The same operation should be followed
for grill burner.
The gas oven is provided with two

1
burners:

2
– One gas burner (wattage: 3,70 kW),

3
located at the bottom, providing safety

4
device.
0

5
1

– One gas grill (wattage: 2,50 kW), placed 9 6

on the top, providing safety device. 8 7

Fig. 4.1b

OVEN BURNER
It carries out normal “oven cooking”.
The gas flow to the burner is regulated
by a thermostat which allow to maintain
the oven temperature constant.
The control of the temperature is
assured by a thermostatic probe posi-
tioned inside the oven.
The probe must be always kept in its
housing, in a clean condition, as an
incorrect position or encrustment may
cause an alteration in the control of the Fig. 4.2
temperature.
Moreover, the thermostat is fitted with a
safety valve which automatically shuts
off the gas supply when the flame goes The cooker lid must be kept
out. open when the gas oven / gas
grill is in use.
14
IGNITION OF THE OVEN BURNER
ATTENTION: Never turn the thermostat
before pressing the ignition button or
before approaching a flame to the hole
“A” of the floor of the oven.
1 – Open the oven door to the full
extent.
WARNING: Risk of explosion!
The oven door must be open dur-
ing this operation.
Models with electronic ignition
pushbutton
2 – Press the button marked with a star
symbol (fig. 4.3) and keep
pressed until the oven burner
ignites.
To light the oven burner manually,
approach a flame to the hole “A” of
the oven floor (fig. 4.4).
3 – Press in the oven control knob (fig.
4.1a) and turn counter-clockwise
(fig. 4.2) to position 10. Keep the
knob pressed.
Fig. 4.3
Models with electric ignition
incorporated in the knob
2) Lightly press and turn the thermostat
knob anti-clockwise (fig. 4.2) to max
position “ ” (fig. 4.1b).
3) Press the knob right down to prime
the electric ignition.
In case of power cut, press the knob
and immediately approach a lighted
match to the opening “A” (fig. 4.4).
Never continue this operation for
more than 15 seconds. If the
burner has still not ignited, wait
for about 1 minute prior to
repeating the ignition.
4 – After lighting the burner, wait a few
seconds before releasing the knob
(until the safety valve stays open).
5 – Gently close the oven door and set
the oven control knob to the
required temperature.
If the flame extinguishes for any reason,
the safety valve will automatically shut
off the gas supply to the burner.
To re-light the burner, first turn the oven
control knob to position ●, wait for at
least 1 minute and then repeat the
lighting procedure.
Fig. 4.4
15
 THERMOSTAT
The numbers 1 to 10 printed on the
knob (fig. 4.1a - 4.1b) indicate the
increasing oven temperature value (see
table 4.5).
To regulate the temperature, set the
chosen number onto the control panel
indicator (or onto the knob indicator).
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.

For efficient oven preheating, we

recommend that grill trays and COOKING EXAMPLES
racks are removed from the oven Temperatures and times are
and replaced after about 15 approximate as they vary depending on
minutes. the quality and amount of food.

Remember to use ovenproof dishes and

to adjust the oven temperature during
cooking if necessary.

DISHES TEMPERATURE

Lasagne 190°
Baked pasta 190°
Pizza 220°
Creole rice 190°
Baked onions 190°
Spinach crêpes 185°
Potatoes baked in milk 185°
Table 4.5 Stuffed tomatoes 180°
Cheese soufflé 170°
Roast veal 180°
Grilled veal chops 210°
Chicken breasts with tomato 180°
Grilled chicken - roast chicken 190°
Veal loaf 175°
Roast beef 170°
Fillet of sole 175°
Aromatic hake 170°
Beignets 160°
Ring cake 150°
Plum tart 170°
Jam tartlets 160°
Sponge cake 170°
Sweet dough 160°
Sweet puffs 170°
Plain sponge cake 170°
16
IGNITION OF THE GRILL BURNER
IMPORTANT: the oven door must be
open during this operation.
1 – Open the oven door to the full
extent.
WARNING: Risk of explosion! The
oven door must be open during
this operation.
Models with electronic ignition
pushbutton
2 – Press the button marked
with a star symbol
(fig. 4.6) and keep
pressed until the grill
ignites. To light the grill
manually, apply a flame
to pipe of the grill burn-
er (fig. 4.8).
3 – Press in the oven con-
trol knob (fig. 4.7) and
turn clockwise to the
position marked by the Fig. 4.6
symbol . (Fig. 4.9).
Keep the knob pressed.
Fig. 4.7
Fig. 4.8
Model with electric ignition incor-
porated in the knob
2) Lightly press and turn the thermostat
knob clockwise to the position
(fig. 4.9).
3) Press the knob firmly until the burner
lights.
In case of mains failure, press the knob
firmly and put a lighted match or taper
to the pipe of the burner (fig. 4.8).
Never continue this operation for
more than 15 seconds. If the
burner has still not ignited, wait
for about 1 minute prior to
repeating the ignition.
4 – After lighting the burner, wait a few
seconds before releasing the knob
(until the safety valve stays open).
Do not close completely the oven
door. The grill must always be used
with the oven door slightly open
The oven door must always be kept
half-open when the grill is in opera-
tion. See specific instructions in the sec-
tion ‘USE OF THE GRILL’.
If the flame extinguishes for any reason,
the safety valve will automatically shut
off the gas supply to the burner.
To re-light the burner, first turn the oven
control knob to position ●, wait for at
least 1 minute and then repeat the
lighting procedure.
9 10
8
1
7
2
6 3
5 4
Fig. 4.9
17
 USE OF THE GRILL OVEN LIGHT
Very important: the grill must always The cooker is equipped with a light that
be used with the oven door ajar (Fig. illuminates the oven to enable visually
4.10). controlling the food that is cooking.
Mount shield “A” which serves to protect This light is controlled by a switch on the
the control panel from the heat. control panel (fig. 4.11).
Turn on the grill, as explained in the pre-
ceding paragraphs and let the oven pre-
heat for about 5 minutes with the door
ajar.
Introduce the food to be cooked, posi-
tioning the rack as close to the grill as
possible.
The dripping pan should be placed
under the rack to catch the cooking
juices and fats.

Note: It is recommended that you do

not grill for longer than 30 minutes at
any one time.

Fig. 4.11
Attention: the oven door
becomes very hot during opera-
tion.
Keep children away.

OPERATING THE ROTISSERIE

The spit roaster is operated by pressing
the relative pushbutton (fig. 4.12).

NE
ZO
T
HO

Fig. 4.10 Fig. 4.12

18
ROTISSERIE (Fig. 4.13)
This device is made up of:
– an electrical motor mounted on the
rear part of the oven
– stainless steel spit with a removable
stay-cool handle and two adjustable
sets of prongs
– spit support to be inserted in the
central guide of the oven.
This spit roaster is operated by the
switch indicated by the symbol on
the control panel.

Fig. 4.13

USE OF THE ROTISSERIE

Very important: the rotisserie must
always be used with the oven door
ajar and with shield “A” mounted
(Fig. 4.10).
– Insert the tray into the lowest rack
holders of the oven and insert the rod
support into the intermediate rack
holders.
– Put the meat to be cooked onto the
rod, being careful to secure it in the
center with the special forks.
– Insert the rod into the motor opening
and rest it onto the support of the spit
collar; then remove the grip by turning
it to the left.

Very important: always use with the

door ajar.
Attention: the oven door becomes
very hot during operation.
Keep children away.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.

19
 5 CONVECTION OVEN
mod. 66 X 130 (inox) - 66 W 130 (white)
66 X 440 (inox) - 66 W 440 (white)
The glass on the oven door
reaches high temperatures dur-
ing operation.
Keep children away.
GENERAL FEATURES
The oven is furnished completely clean;
it is advisable, however, upon first use,
to turn the oven on to the maximum tem-
perature to eliminate possible traces of
grease on the heating elements.
ELECTRICAL THERMOSTAT
Turn on the oven or grill elements by tur-
ning the switch that is also provided with a
thermostat to control the oven temperature.
On the control knob (fig. 5.1), other than
the “0” position (off), are numbers 1 to 9
which indicate the oven temperature
value with the temperature increase
according to the number (Table 5.2).
The switch/thermostat symbols indicate:
– Position = Light the oven lamp
– Position “0” = off

The convection oven is equipped with 3
electrical heating elements:
– 2 elements (upper and lower) for nor-
mal oven cooking
– 1 grill element, on the top of the oven,
for grilling which must be done with
the oven door slightly open and with
the protection shield for the control
panel mounted.
– Positions from “1” to “9”= simultaneous
operation of the 2 elements, as indica-
ted in Table 5.2.
The elements will turn on and off auto-
matically depending on the temperatu-
re required commanded by the ther-
mostat.
The automatic turning on and off of the
elements is signalled by a light near
the knob.

– Position = grill in operation (see

The input of the elements is: specific paragraph).
– Upper element, 1000 W
– Lower element, 1400 W
– Grill element, 2000 W Table 5.2

0
1
23

9
4

8
5 7
6

Fig. 5.1
20
OVEN COOKING ELECTRICAL GRILL
The grill element has got 2000 W input
To cook, before introducing the food,
and is controlled by the switch/thermo-
preheat the oven to the desired tempera-
ture. stat by positioning the symbol of the
knob onto the control panel indicator.
When the oven has reached the desired
temperature, introduce the food, control USE OF THE GRILL
the cooking time and tum off the oven 5
minutes before the theoretical time to
recuperate the stored heat Remember to keep children
away from the appliance when
you use the grill or oven, since
Some dishes are listed below as exam- these parts become very hot.
ples with cooking temperatures in °C.
Cooking times vary depending on quanti-
ties. Very important: the grill must always
be used with the oven door slightly
open (fig. 5.3).
DISH TEMPERATURE Mount shield “A” which permits to pro-
tect the control panel from the heat.
Lasagne 190° Turn on the grill, as explained in the pre-
Baked pasta 190° ceding paragraphs and let the oven
Pizza 220° preheat for about 5 minutes with the
door slightly open.
Creole rice 190°
Introduce the food to be cooked, positio-
Baked onions 190° ning the rack as close to the grill as pos-
Spinach crêpes 185° sible.
Potatoes baked in milk 185° The dripping pan should be placed
Stuffed tomatoes 180° under the rack to catch the cooking
juices and fats.
Cheese soufflé 170°
Roast veal 180° Note: It is recommended that you do
Grilled veal chops 210° not grill for longer than 30 minutes at
Chicken breasts with tomato 180° any one time.
Grilled chicken - roast chicken 190°
Veal loaf 175°
Roast beef 170°
Fillet of sole 175° A
Aromatic hake 170°
Beignets 160° NE
ZO
Ring cake 150° T
HO
Plum tart 170°
Jam tartlets 160°
Sponge cake 170°
Sweet dough 160°
Sweet puffs 170°
Plain sponge cake 170°
Fig. 5.3
21
 ROTISSERIE (Fig. 5.4) OVEN LIGHT
The oven is equipped with a rotisserie for The oven is equipped with a light that
cooking on the spit using the grill. illuminates the oven to enable visually
This device is made up of: controlling the food that is cooking.
– an electrical motor mounted on the rear This light remains on during all cooking
part of the oven modes.
– a stainless steel rod, equipped with a
detachable athermic grip and 2 record-
able forks
– a rod support to be inserted into the
central rack holders of the oven.
The rotisserie motor is operated by the
oven switch (position grill).

USE OF THE ROTISSERIE

Very important: the rotisserie must
always be used with the oven door
ajar and with shield “A” mounted
(Fig. 5.3).
– Insert the tray into the lowest rack
holders of the oven and insert the rod
support into the intermediate rack
holders.
– Put the meat to be cooked onto the
rod, being careful to secure it in the
center with the special forks.

– Insert the rod into the motor opening

and rest it onto the support of the spit
collar; then remove the grip by turning
it to the left.

The rotation direction of the rotisserie

can be either clockwise or counter-
clockwise.

Very important: always use with the

door ajar.
Attention: the oven door becomes
very hot during operation.
Keep children away.
It is recommended that you do not
grill for longer than 30 minutes at any
one time.

Fig. 5.4
22
 6 MULTIFUNCTION ELECTRIC OVEN
mod. 66 X 330 IS (inox)
Attention: the oven door becomes
very hot during operation.
Keep children away.
GENERAL FEATURES
As its name indicates, this is an oven
that presents particular features from an
operational point of view.
In fact, it is possible to insert 7 different
programs to satisfy every cooking need.
The 7 positions, thermostatically con-
trolled, are obtained by 4 heating ele-
ments which are:
- Lower element 1400 W
- Upper element 1000 W
- Grill element 2000 W
- Circular element 2500 W
NOTE:
Upon first use, it is advisable to operate
the oven for 60 minutes in the position
with the thermostat knob set to 250°C
and for another 15 minutes (thermostat
knob on position 200) in the positions
and , to eliminate possible traces of
grease on the heating elements.
Clean the oven and accessories with
warm water and washing-up liquid.
OPERATING PRINCIPLES
Heating and cooking in the MULTI-
FUNCTION oven are obtained in the fol-
lowing ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by forced convection
A fan sucks in the air contained in the
oven muffle, which sends it through
the circular heating element and then
sends it back through the muffle.
Before the hot air is sucked back again
by the fan to repeat the described
cycle, it envelops the food in the oven,
provoking a complete and rapid cook-
ing.
It is possible to cook several dishes
simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the fan
only function without heat.
23

5
100
Fig. 6.1
FUNCTION SELECTOR KNOB (Fig. 6.1)
Rotate the knob clockwise to set the
oven for one of the following functions.
THERMOSTAT KNOB (Fig. 6.2)
This only sets the cooking temperature
and does not switch the oven on. Rotate
clockwise until the required temperature
is reached (from 50 to 250° C) (see table
6.3).
The temperature indicator light signals
when the heating elements are switched
on or switched off.
Table 6.3
24
0
250
2
0
0 0
15
Fig. 6.2
OVEN LIGHT
By turning the knob onto this setting (see
picture aside) we light the oven cavity.
The oven remains alight while any of the
functions is on.
TRADITIONAL CONVECTION
COOKING
The upper and lower heating elements
are switched on. The heat is diffused by
natural convection and the temperature
must be regulated between 50° C and
250° C with the thermostat knob.
It is necessary to preheat the oven
before introducing the foods to be
cooked.
Recommended for:
For foods which require the same cook-
ing temperature both internally and
externally, i. e. roasts, spare ribs, etc.
 GRILLING
The infra-red heating element is switched
on. The heat is diffused by radiation.
Use with the oven door closed and
the thermostat knob to position 225°C
for 15 minutes, then to position 175°C.
For correct use see chapter “USE OF THE
GRILL”.
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.
Recommended for:
Intense grilling action for cooking with the
broiler; browning, crisping, “au gratin”,
toasting, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on.
To be used with the thermostat knob on
“●” because the other positions have no
effect.
The defrosting is done by simple ventila-
tion without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilo-
gram requires about one hour. The
defrosting times vary according to the
quantity and type of foods to be defrost-
ed.
HOT AIR COOKING
The circular element and the fan are on.
The heat is diffused by forced convec-
tion and the temperature must be regu-
lated between 50° and 250 °C with the
thermostat knob.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the
outside and tender or rare on the inside,
i. e. lasagna, lamb, roast beef, whole
fish, etc.
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 175°C max. with the
thermostat knob. It is necessary to pre-
heat the oven for about 5 minutes.
For correct use see chapter “GRILLING
AND AU GRATIN.
Grilling with the oven door closed.
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.
Recommended for:
For grill cooking when a fast outside
browning is necessary to keep the juices
in, i. e. veal steak, steak, hamburger, etc.
25
 MAINTAINING TEMPERATURE
AFTER COOKING OR SLOWLY
HEATING FOODS
The upper element and the circular ele-
ment connected in series, are switched
on; also the fan is on. The heat is dif-
fused by forced convection with the
most part being produced by the upper
element.
The temperature must be regulated
between 50° and 140 °C with the ther-
mostat knob.
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 bot-
tom is diffused by forced convection.
The temperature must be regulated
between 50° and 250° C with the ther-
mostat knob.
Recommended for:
For foods of large volume and quantity
which require the same internal and
external degree of cooking; for ex: rolled
roasts, turkey, legs, cakes, etc.
26
COOKING ADVICE
STERILIZATION
Sterilization of foods to be conserved, in
full and hermetically sealed jars, is done
in the following way:
a. Set the switch to position
b. Set the thermostat knob to position
185 °C and preheat the oven.
c. Fill the dripping pan with hot water.
d. Set the jars onto the dripping pan
making sure they do not touch each
other and the door and set the ther-
mostat knob to position 135 °C.
When sterilization has begun, that is,
when the contents of the jars start to
bubble, turn off the oven and let cool.
REGENERATION
Set the switch to position and the
thermostat knob to position
150° C.
Bread becomes fragrant again if wet with
a few drops of water and put into the
oven for about 10 minutes at the highest
temperature.
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
position and consents a simulta-
neous heterogeneous cooking of differ-
ent foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavors together.
This is possible since the fats and vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
The only precaution to follow are:
– The cooking temperatures of the differ-
ent foods must be as close to as possi-
ble, with a maximum difference of 20°
- 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
The time and energy saved with this type
of cooking is obvious.
ROASTING
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.
GRILLING AND “AU GRATIN”
Grilling may be done without the roast-
ing jack on position of the switch,
because the hot air completely envelops
the food that is to be cooked.
Set the thermostat to position 175 °C
and after having preheated the oven,
simply place the food on the rack.
Close the door and let the oven oper-
ate with the thermostat on position 50
and 175 °C, until grilling is done.
Adding a few dabs of butter before the
end of the cooking time gives the golden
“au gratin” effect.
Grilling with the oven door closed.
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.
USE OF THE GRILL
Turn on the grill as indicated in the previ-
ous paragraph and leave to warm up for
approximately 5 minutes with the door
closed.
Introduce the food to be cooked, posi-
tioning the rack as close to the grill as
possible.
The dripping pan should be placed
under the rack to catch the cooking
juices and fats.
Grilling with the oven door closed.
Grilling with the oven door closed and
do not for longer than 30 minutes at
any one time.
Attention: the oven door becomes
very hot during operation.
Keep children away.
27
 OVEN COOKING COOKING EXAMPLES
Before introducing the food, preheat the Temperatures and times are
oven to the desired temperature. approximate as they vary depending on
For a correct preheating operation, it is the quality and amount of food.
advisable to remove the tray from the
oven and introduce it together with the Remember to use ovenproof dishes and
food, when the oven has reached the to adjust the oven temperature during
desired temperature. cooking if necessary.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.
DISHES TEMPERATURE

Cakes 180°
Doughnuts 180°
Cheese soufflé 200°
Potatoes soufflé 200°
Roast veal 200°
Spinach crepes 200°
Potatoes in milk 200°
Chicken breasts in tomato 200°
Sole fish filet 200°
Whiting 200°
Cream puffs 200°
Plum pie 200°
Meat balls 200°
Veal meatloaf 200°
Grilled chicken - roast chicken 220°
Baked lasagna 220°
Roast beef 220°
Oven cooked pasta 220°
Lemon cake 220°
Rice creol 225°
Baked onions 225°
Stuffed potatoes 225°
Grilled veal joint 225°
Marrnalade pie 225°
Pound cake 225°
Turkish shishkebab 250°
Pizza with anchovies 250°

28
 7 MINUTE COUNTER
MINUTE COUNTER (Fig. 7.1)
The minute counter is a timed acoustic
warning device which can be set for a
maximum of 60 minutes.
The knob (Fig. 7.1) must be rotated
clockwise as far as the 60 minute posi-
tion and then set to the required time by
rotating it anticlockwise.
GENERAL ADVICE
– When the appliance is not being
used, it is advisable to keep the gas
tap closed.
– Every now and then check to make
sure that the flexible tube that
connects the gas line or the gas
cylinder to the appliance is in perfect
condition and eventually substitute it if
it shows signs of wearing or damage.
– The periodical lubrication of the gas
taps must be done only by specialized
personnel.
– If a tap becomes stiff, do not force;
contact your local Service Centre.

– Important:
Before any operation of cleaning
and maintenance disconnect the
appliance from the electrical
network.

0
5
0

0
1

4
0

0
2

Do not use a steam cleaner

30
because the moisture can get into
the appliance thus make it unsafe.
Fig. 7.1
29
 8 CLEANING AND MAINTENANCE
THE LID MIGHT BREAK IF OVER-
HEATED
Do not close the cooker lid when
the burners or electric plates are
still hot and when the oven is on
or still hot.
Do not rest hot pans or heavy
objects on the cooker lid.
Remove any spillages from the
surface of the cooker lid before
opening.
GLASS LID
For cleaning purposes, the lid can be
easily removed upwards once taken to
the upright position.
Should the hinges slip off, replace them
in their housing being careful that:
– The right housing must receive the
hinge marked “D” while the left hous-
ing must receive the hinge marked “S”
(Fig. 8.1)
R Clean using an appropriate product.
D
S and abrasion. You are advised to use a
Fig. 8.1
30
REGULATING OF THE BALANCE
Lower the lid and check the correct bal-
ance. While opened at 45° it should
hang up.
The springs of the hinges can be adjust-
ed if necessary by turning the screws
“R” clockwise (fig. 8.1).
ENAMELLED PARTS
All the enamelled parts must be cleaned
with a sponge and soapy water or other
non-abrasive products.
Dry preferably with a soft cloth.
Acidic substances like lemon juice,
tomato sauce, vinegar etc. can damage
the enamel if left too long.
STAINLESS STEEL, ALUMINIUM
PARTS AND SILK-SCREEN PRINTED
SURFACES
Always dry thoroughly.
IMPORTANT: these parts must be
cleaned very carefully to avoid scratching
soft cloth and neutral soap.
CAUTION: Do not use abrasive
substances or non-neutral detergents
as these will irreparably damage the
protective surface.
BURNERS
They can be removed and washed with
soapy water only.
They will remain always perfect if
cleaned with products used for
silverware.
After cleaning or wash, check that
burner-caps and burner-heads are dry
before placing them in the respective
housings.
Note: To avoid damage to the electric
ignition do not use it when the
burners are not in place.
F
T
Fig. 8.2
CORRECT REPLACEMENT OF THE
BURNERS
It is very important to check that the
burner flame distributor F and the cap C
has been correctly positioned (see figs.
8.2 and 8.6) - failure to do so can cause
serious problems.
Check that the electrode “S” (fig. 8.2) is
always clean to ensure trouble-free
sparking.
Check that the probe “T” (fig. 8.2) next
to each burner is always clean to ensure
correct operation of the safety valves.
Both the probe and ignition plug must be
very carefully cleaned.
Fig. 8.3
A B
Fig. 8.4
31
 TRIPLE RING BURNER
The triple ring burner must be correctly positioned (see fig. 8.3); the burner rib must be
enter in their logement as shown by the arrow.
Then position the cap A and the ring B (fig. 8.4 - 8.5).
The burner correctly positioned must not rotate (fig. 8.4).

Fig. 8.5 Fig. 8.6

32
GAS TAPS OVEN DOOR AND DRAWER
In the event of operating faults in the gas The internal glass of the oven door can
taps, call the Service Department. be easily removed for cleaning by
unscrewing the two lateral fixing screws
(fig. 8.7).
HOT PLATE The drawer (fig. 8.8) comes out like a
normal drawer.
Foods burned on the hot plates must
always be cleaned dry.
Do not use water to avoid the forming of
rust.
Be careful with the central feeler of the
automatic plates, it must never be shi-
ned and must only be cleaned with a
damp cloth.
After its use, pour a bit of oil onto the
warm plate and rub with a cloth.

The cooktop becomes very hot

while in operation. Fig. 8.7
Keep children away.

Do not store flammable material in

the oven or in the drawer.

REPLACING THE OVEN LIGHT BULB

Switch the cooker off at the mains.
When the oven is cool unscrew and
replace the bulb with another one
resistant to high temperatures (300°C),
voltage 230 V (50 Hz), 15 W, E14.
Note: Oven bulb replacement is not
covered by your guarantee.
Fig. 8.8
33
 INSIDE OF OVEN
This must be cleaned every time it is
used.
Remove and refit the side runner frames
as described on the next chapter.
With the oven warm, wipe the inside
walls with a cloth soaked in very hot
soapy water or another suitable product.
The bottom of the oven (gas oven
cooker only), side runner frames, tray
and rack can be removed and washed
in the sink.
OVEN FITTING OUT
– Hang up the wire racks “G” on the oven
walls. Interpose the catalytic panels
“A” (fig. 8.9).
– Slide in, on the guides, the shelf and
the tray etc. (fig. 8.10).
– To dismantle, operate in reverse
order.
A G
Fig. 8.9
34
Advice for use and maintenance of
catalytic panels
The catalytic panels are covered with
special microporous enamel which
absorbs and does away with oil and fat
splashes during normal baking over
200°C.
If, after cooking very fatty foods, the
panels remain dirty, operate the oven
“idling” on max temperature for about 30
minutes.
These panels do not require to be clea-
ned, however it is advised to periodically
remove them from the oven (at least the
side panels) and to wash them with tepid
soapy water and then wipe off with a soft
cloth.
DO NOT CLEAN OR WASH THEM
WITH ABRASIVE PRODUCTS OR
WITH PRODUCTS CONTAINING
ACIDS OR ALKALIS.
The side panels are reversible and when
the catalytic microporous enamel degra-
des, they can be turned to the other
side.
Fig. 8.10
Type A
REMOVING THE OVEN DOOR
To facilitate oven cleaning, it is possible
to remove the door. L
Please follow the instructions carefully:
– Open the door completely.
– Push down the lever “L” and, keeping
it in this position, slowly close the
door in order to block the hinge.
– Grip the door (as indicated in fig.
8.12) and, while closing it, release the
two hinges as shown in fig. 8.13. Fig. 8.11

DOOR ASSEMBLY
– Grip the door with your hands placed
near the hinges and raise the levers
“H” with your forefingers (fig. 8.13).
– Insert the hinges in their position until
levers “H” are hooked.
– Open the door completely to obtain
the release of levers “L”. Fig. 8.12

Fig. 8.13
35
 Type B Fig. 8.14A

REMOVING THE OVEN DOOR

The oven door can easily be removed as
follows:

– Open the door to the full extent (fig.

8.14A).

– Attach the retaining rings to the hooks

on the left and right hinges (fig. 8.14B).
Fig. 8.14B
– Hold the door as shown in fig. 8.14.

– Gently close the door and withdraw the

lower hinge pins from their location
(fig. 8.14C).

– Withdraw the upper hinge pins from

their location (fig. 8.14D).

– Rest the door on a soft surface.

– To replace the door, repeat the above

Fig. 8.14C
steps in reverse order.

Fig. 8.14D

Fig. 8.14
36
 9 INSTALLATION

Advice for the installer

IMPORTANT
– Cooker installation must only be carried out by QUALIFIED TECHNICIANS and in
compliance with local safety standards. Failure to observe this rule will invalidate the
warranty.
The appliance must be installed in compliance with regulations in force in your country
and in observation of the manufacturer's instructions.

– The surfaces of adjacent furniture and walls must be capable of withstanding tempera-
tures in excess of 75˚C. If the cooker is installed adjacent to furniture which is higher
than the gas hob cooktop, a gap must be left between the side of the cooker and the
furniture.

– Some appliances are supplied with a protective film on steel and aluminium parts.
This film must be removed before using the cooker.

INSTALLATION
Gas cooker with gas oven has class
“2/1” overheating protection so that it
can be installed next to a cabinet.

Gas cooker with electric oven or elec-

tric cooker have type “X” overheating
protection so that it can be installed
next to a cabinet.
800 mm

500 mm

The cooker must be kept no less than 50

mm away from any side wall which
exceed the height of the cooktop (fig. 500 mm
9.1). in.
50 mm m
The appliance must be housed in heat
resistant units.
The walls of the units must be capable of
resisting temperatures of 75 °C above
room temperature.
Do not install the appliance near inflam-
mable materials (eg. curtains). Fig. 9.1
37
 This appliance is not connected to a
device to evacuate the combustion
products. This must be installed and
connected in conformity with the
installation rules in force. Pay special
care to room ventilation as well.
DISCHARGING PRODUCTS OF
COMBUSTION
Extractor hoods connected directly to
the outside must be provided, to allow
the products of combustion of the gas
appliance to be discharged (fig. 9.2).
If this is not possible, an electric fan may
be used, attached to the external wall or
the window; the fan should have a
capacity to circulate air at an hourly rate
of 3-5 times the total volume of the
kitchen (fig. 9.3).
The fan can only be installed if the room
has suitable vents to allow air to enter,
as described under the heading
“Choosing suitable surroundings”.
Extractor hood
for products of
H min 650 mm
combustion
Air vent
Fig. 9.2
38
CHOOSING SUITABLE
SURROUNDINGS
In the room chosen to accommodate the
gas appliance, there must be an ade-
quate natural draft to allow combustion
of the gas.
The natural draft must be produced
directly by one or more vents made in
the external walls and providing a total
opening of at least 100 cm2.
The vents must be positioned close to
the floor, preferably on the opposite side
to the combustion discharge outlet and
must be designed in such a way that
they cannot be obstructed either from the
inside or the outside.
When it is not possible to provide the
necessary vents, the draft may be sup-
plied from an adjacent room, ventilated
in the required manner, provided it is not
a bedroom or an area at risk.
In this event, the door of the kitchen
must be opened to allow the draft to
enter the room.
Electric fan to
extract products
of combustion
Air vent
Fig. 9.3
 10 GAS SECTION

The walls adjacent to the cooker
must be of material resistant to heat.
Cat: I 3+
The appliance is predisposed and
adjusted to operate with the gas
G30/G31
Before installation, make sure that
the local distribution conditions
(type of gas and its pressure) and
the adjustment of this appliance
are compatible. The appliance
adjustment conditions are given on
the plate or the label.

GAS CONNECTION
The connection must be executed by a
qualified tecnician according to the
relevant standards.

The appliance is predisposed and

calibrated to operate with the gas
indicated on the specifications plate.

Ensure that the room in which the

cooker is to be installed is adequately
ventilated, in compliance with applicable
regulations.
Connection to the gas supply pipe or
gas cylinder must be made in
accordance with the requirements of the
applicable regulations.
– Connect the cooker to the gas mains
utilizing rigid or flexible pipes.
– The connection must be executed to
the rear of appliance (left or right) (fig.
10.1); the pipe do not cross the cook-
er.
– The unused end inlet pipe of the cook-
er (left or right) must be closed with
Plug

Fig. 10.1
39
 Use rigid or flexible connection pipes
which comply with applicable
regulations.
If a flexible hose is used, make sure that
it is pushed over the hose connector to
the full depth, and secured with a hose
clamp (not supplied).
If compression fittings are used, tighten
firmly using two spanners (fig. 10.2).

In particular, make sure that:

– the flexible hose does not come into
contact with any parts of the cooker
with surface temperatures in excess of
70˚K;
– the flexible hose does not exceed 75 Fig. 10.2
cm in length and does not come into
contact with sharp edges or corners;
– the hose is not under tension or IMPORTANT:
twisted and is not kinked or too tightly To replace the elbow it is necessary to
bent; operate with 2 spanners (fig. 10.2).
– the connection with rigid metal pipes
should not cause stresses to the gas After connecting to the mains, check
ramp. that the couplings are correctly
sealed, using soapy solution, but
– we advise replacing the gasket on the never a naked flame.
slightest sign of deformation or imper-
fection.
– the hose can easily be inspected
along its entire length to check its
condition; hoses should replaced after
a maximum of three years.
– the cylinder cock or the supply cock
immediately ahead of the appliance is
closed whenever the cooker is not in
use.

A
The fitting (fig. 10.3) is made up of: D
A - Gas train terminal fitting (rh or lh)
B - Hose connector for G30/G31 gas B
D - Gasket

Fig. 10.3
40
 Gas maintenance
OPERATIONS TO BE EXECUTED FOR THE
REPLACEMENT OF THE INJECTORS OF
J
THE TOP BURNERS
The injectors are avilable from the After-
Sales Service.
The diameter is marked on the injector in
cents of millimetre.
Select the injectors to be replaced
according to the “Table for the choice of
the injectors” (next page).

To replace the injectors: Fig. 10.4

– Remove the gratings, the burner and
the covers;
– Using a wrench, substitute the nozzle F
injectors “J” (Fig. 10.4) with those
most suitable for the kind of gas for
which it is to be used.

The burners are conceived in such a

way so as not to require the
regulation of the primary air.

ADJUSTMENT OF THE MINIMUN OF Fig. 10.5a

THE TOP BURNERS
Considering that in the minimum position
the flame must have a length of about 4
mm and must remain lit even with a Models with electric ignition
brusque passage from the maximum incorporated in the knob
position to that of minimum.
The flame adjustment is done in the fol-
F
lowing way:
– Turn on the burner
– Tum the tap to the MINIMUM position
– Take off the knob
– With a small flat screwdriver turn the
screw F (Fig. 10.5a - 10.5b) to the cor-
rect regulation.

For G30 / G31 gas, tighten up the regu-

lation screw. Fig. 10.5b
41
 TABLE FOR THE CHOICE OF THE INJECTORS Cat: I 3+

G 30/G 31
Nominal Reduced 28-30/37 mbar
power power
By-pass Ø injector Tube ring
BURNERS [kW] [kW]
[1/100 mm] [1/100 mm] opening [mm]
Auxiliary (A) 1,00 0,30 27 50 –
Semirapid (SR) 1,75 0,45 32 65 –
Triple-ring (TR) 3,50 1,50 65 95 –
Oven 3,70 1,00 48 92 Fully open
Grill 2,50 – – 80 Fully open

AIR VENT NECESSARY FOR GAS COMBUSTION = (2 m3/h x kW)

BURNERS Air vent necessary [m3/hr]
Auxiliary (A) 2,00
Semirapid (SR) 3,50
Triple-ring (TR) 7,00
Oven 7,40
Grill 5,00

42
 OPERATIONS TO BE EXECUTED FOR
THE REPLACEMENT OF THE INJECTORS
OF THE OVEN AND GRILL BURNERS

a) oven burner

– Lift and remove the lower panel inside

the oven.

Fig. 10.6 – Remove the burner securing screw

(fig. 10.6)
– Withdraw the burner as shown in fig-
ure 10.7 and rest it inside the oven.
Take care not to damage the wire to
the ignition electrode and the safety
valve probe.
– Using a 7 mm box spanner, unscrew
the injector (indicated by the arrow in
fig. 10.7) and replace it by the proper
one according to the kind of gas.
Then replace the burner repeating the
above steps in reverse order.
Fig. 10.7

b) grill burner

– Remove the burner by unscrewing the

front screw (fig. 10.8).
Gently suspend the burner as shown
in figure 10.9. Be careful not to
damage the wire of the electric ignition
and the probe of the safety valve.
Fig. 10.8 – Using a 7 mm box spanner, replace
the injector (indicated by the arrow in
fig. 10.9) by the proper one according
to the kind of gas.
– Replace the burner repeating the
above steps in reverse order.

Fig. 10.9
43
 PRIMARY AIR OF THE OVEN
BURNER
With a screwdriver untighten the two
screws (fig. 10.10) and move forward or
backward to close or open the air flow,
the air ring according to the Air
Adjustment Table.
Light the burner and check the flames.
Fig. 10.10
Ring opening
44
PRIMARY AIR OF THE GRILL
BURNER
With a screwdriver untighten the screw
(fig. 10.11) and turn the air ring to close
or open the air flow, according to the Air
Adjustment Table.
Light the burner and check the flames.
Fig. 10.11
Ring opening
ADJUSTMENT OF THE OVEN
BURNER MINIMUM G
This needs to be done only for the oven
burner (the grill is a fixed capacity) by
acting on the thermostat in the following
way:

– turn on the burner by setting the ther-

mostat knob on position 10
– remove the knob and unscrew the by-
pass screw (fig. 10.12a - 10.12b)
about three times by passing a small
flat screwdriver (Ø 3 mm blade, 100 Fig. 10.12a
mm length) through the panel opening
– re-mount the knob and let the oven
heat up for about 10 minutes, then
bring the knob to position 1 (minimum)
to operate the thermostat by-pass
– after having removed the knob again Models with electric ignition
and being very careful not to turn the incorporated in the knob
tap rod, slowly screw the by-pass
screws “G” (fig. 10.12a - 10.12b) until
you obtain a flame of 3-4 mm in height.

N.B. For G30/G31 the by-pass screw

must be fixed thoroughly.

Fig. 10.12b

45
 Flame Flame Flame LUBRICATION OF THE GAS TAPS
faulty in correct with excess The operations must be executed by a
primary air primary air qualified technician.
long, yellow clear short and sharp
and interior blue too blue interior
trembling cone cone tending to
detach

CAUSE

air regulating correct air regulating

tube, too distance of tube, too
closed the tube open

Flame correct

Flame faulty in
primary air

Flame with excess

primary air

IMPORTANT
All interventioni regarding installa-
tion maintenance and conversion
of the appliance must be fulfilled
with original factory parts.
The manufacturer declines any lia-
bility resulting from the non-com-
pliance of this obligation.
46
11 ELECTRICAL SECTION

N.B. For connection to the mains, do

IMPORTANT: The cooker must be not use adapters, reducers or branch-
installed in accordance with the man- ing devices as they can cause over-
ufacturer’s instructions. heating and burning.
Incorrect installation, for which the
manufacturer accepts no responsibil- If the installation requires alterations to
ity, may cause damage to persons, the domestic electrical system or if the
animals and things. socket and appliance plug are incompat-
ible, call an expert.
He should also check that the socket
GENERAL cable section is suitable for the power
absorbed by the appliance.
– Connection to the mains must be car-
ried out by qualified personnel in
accordance with current regulations.
– The appliance must be connected to
the mains checking that the voltage
corresponds to the value given in the
rating plate and that the electrical
cable sections can withstand the load
specified on the plate.
– The appliance is supplied without a
power supply plug and therefore if
you are not connecting directly to the
mains, a standardized plug suitable
for the load must be fitted.
– The plug must be connected to an
earthed socket in compliance with
safety standards.
– The appliance can be connected
directly to the mains placing an
omnipolar switch with minimum open-
ing between the contacts of 3 mm
between the appliance and the mains.
– The power supply cable must not
touch the hot parts and must be posi-
tioned so that it does not exceed 75°C
at any point.
– Once the appliance has been
installed, the switch or socket must The connection of the appliance to
always be accessible. earth is mandatory.
– If the power supply cable is damaged it The manufacturer declines all respons-
must be substituted by a suitable cable ability for any inconvenience resulting
available in the after sales service. from the inobservance of this condi-
tion.

47
 CONNECTING THE NEW FEEDER
CABLE
To connect the feeder cable to the cook-
er it is necessary to:
– Unscrew the screw that hold shield “A”
behind the cooker (fig. 11.1).
– Mod. 66 X 440 (inox) - 66 W 440 (white)
Fitted with a 5-pole terminal block,
position the U bolts “C” onto terminal
block “B” (fig. 11.2) according to the
diagram in fig. 11.4.
– Feed the supply cable through the
cable clamp “D” (fig. 11.1 - 11.2).
The supply cable must be of a suitable
size for the current requirements of
the appliance; see the section “Feeder
cable section”.
– Connect the wires to the terminal
block “B” as shown in the diagram in
figure 11.3 - 11.4; or connect the
phase wires to the terminal block
“B”and the earth wire to the terminal
PE as shown in figure 11.1 - 11.2.
– Distend the feeder cable and block it
with cable clamp “D”.
– Re-mount shield “A” .
Before effecting any intervention on
the electrical parts of the appliance,
the connection to the network must
be interrupted.

;;;
;;;
1 2 3 4 5
;;
;;
;;
;;

B C

PE

D
B

N
L D

B PE

A A

Fig. 11.1 Fig. 11.2

48
FEEDER CABLE SECTION
TYPE HO5RR-F
mod. 66 X 640 (inox) - 66 W 640 (white) - 66 X 640 IS (inox)

230 V 3 x 0,75 mm2 (*) (**)

mod. 66 X 630 (inox) - 66 W 630 (white)

66 X 630 IS (inox)

230 V 3 x 1 mm2 (*) (**)

mod. 66 X 130 (inox) - 66 W 130 (white)

66 X 330 IS (inox)

230 V 3 x 2,5 mm2 (**)

mod. 66 X 440 (inox) - 66 W 440 (white)

230 V 3 x 4 mm2 (**)
230 V3 4 x 2,5 mm2 (**)
400 V3N 5 x 1,5 mm2 (**)
400 V2N 4 x 2,5 mm2 (**)

(*) – Connection possible with plug and

outlet
(**) – Connection with wall box connection.

230 V 230 V 3
1 2 3 4 5 1 2 3 4 5

230 V
L1 N (L2) PE L1 L2 L3 PE

L1 N PE 400 V 3N 400 V 2N
(L2) 1 2 3 4 5 1 2 3 4 5

L1 L2 L3 N PE L1 L2 N PE
Fig. 11.3 Fig. 11.4
49
50
51
The manufacturer cannot be held responsible for possible inaccuracies due to printing or transcrip-
tion errors in the present booklet.
The manufacturer reserves the right to make all modifications to its products deemed necessary for
manufacture or commercial reasons at any moment and without prior notice, without jeopardising
the essential functional and safety characteristics of the appliances.

Cod. 1101841
ß8