Use the oven
Contents
1. LACANCHE USER S MANUAL IMPORTANT Provide adequate air supply during use of the appliance Provide adequate clearances for servicing and proper operation by not obstructing front or side of appliances WARRANTY The warranty is stated on the sales contract Please contact your approved Dealer if any work has to be carried out under warranty This warranty excludes damage resulting from incorrect installation improper use or inadequate servicing Page 39 of 55 SAFETY INSTRUCTIONS If the range is to be installed on an area covered with linoleum or any other floor covering make sure that the floor covering can withstand 90 F 65 C above room temperature without warping shrinking or discoloring Do not install the range over carpeting Never store anything in the oven or the cooktop Flammable materials can catch fire plastic items may melt or ignite and other types of items could be ruined This appliance is for cooking Based on safety considerations never use the oven or cooktop to warm or heat a room Also such use can damage the cooktop or oven parts Do not obstruct the flow of combustion or ventilation air to the appliance Be sure a fresh air supply is available When using the cooktop do not touch the burner grates or the immediate surrounding area Areas adjacent to the burners may become hot enough to cause burns Do not hang articles from any part of the appliance or place anything against the ov2. can be placed on the pan support in order to obtain greater stability accessories Fast and intensive burners are ideal for shallow frying pans saucepans and cooking pots Their high output provides very fast increases in temperature and very flexible use Ultra fast burner is a high power burner It is especially recommended when using large utensils up to 40 cm in diameter for slow cooked dishes pot au feu cassoulet jams etc or dishes that have to be sealed quickly fricassees fritters grilled meat You will quickly learn how to use the various types of burners to achieve optimum cooking Description The burners are arranged on a stainless steel hob in various configurations depending on the model Each burner is equipped with electric ignition The various types of burners can be identified by their respective diameter Page 41 of 55 USER S MANUAL CHAMBERTIN CHATEAUNEUF FONTENAY Turn gas supply on Rotate burner valve handle to lighting position IGN Turn burner valve handle to high position for maximum flame Rotate burner valve handle to off position A reduced flowrate position identified by the LOW mark produces the preset minimum burner power TOP BURNER Useful hint Always choose a burner that matches the diameter of th
3. Tn addition gas ovens are ideal for cooking all dishes that require high bottom heat 1 We recommend the use of electric ovens for dishes that have to be cooked in a dry atmosphere or at very low temperatures below 150 C 302 F such as meringues and certain cakes and pastries 1 Bottom heat is obtained through heat from the lower part of the oven i e in the case of a gas oven the location where the heat source is situated Bottom heat is recommended for cooking fruit tarts quiche lorraines etc for example Description Made of sheet steel with an acid resistant enamel coating applied at 850 C 1562 F the gas ovens have racks with 4 shelf positions 58 mm 2 5 16 spacing allowing shelves and flatware to slide in easily The oven volume is 62 liters 2 18 fe 455 mm 17 h gt 530 mm 20 7 305 mm The gas oven is supplied equipped with a pastry tray shelf and roasting pan as standard The oven burner is controlled by a thermostat valve A thermocouple safety cut out switches off the gas supply to the thermostat valve if the burner is accidentally extinguished The oven burner is a large unit in order to ensure even heating of the base surface area Its thermal output is 4 0 kW Page 46 of 55 KENDA USER S MANUAL Emea do Foe CHAMBERTIN CHATEAUNEUF FONTENAY Use the oven Turn the oven thermostat valve control knob counterclockwise past the IGN mark to
4. consists of two parts the main part rests directly on the cooking surface and the other removable plug part is located in the middle of the plate Q OT Page 43 of 55 Renae do Fore CHAMBERTIN CHATEAUNEUF FONTENAY A D USER S MANUAL Use e Before using your heating plate for the first time it is advisable to pre heat the heating plate with the burner set to the low flame position When the plate is sufficiently hot turn off the burner and then grease the plate by using a cloth soaked in vegetable oil e g ground nut oil Once this operation has been performed 3 or 4 times the cast iron will be protected against oxidation Turn gas supply on Rotate burner valve handle to lighting position IGN Turn burner valve handle to high position for maximum flame Rotate burner valve handle to OFF position A reduced flowrate position identified by the LOW mark produces the preset minimum burner power TOP BURNER Cleaning the heating plate DO NOT USE WATER TO CLEAN THE HEATING PLATE WHEN IT IS HOT This can damage it Immediately remove any spillages to make cleaning easier You can use commercially available special products for cleaning cast iron If the cast iron is heavily soiled use scouring pads and grease after cleaning Page 44 of 5
5. the desired temperature An audible clicking sound will be heard The clicking sound stops when the gas has been ignited on the pilot To turn off turn the control knob clockwise to the Off position The control knob returns to its initial position the latching mechanism operates and the gas safety cut out is activated Before using the oven for the first time it is advisable to switch it on without anything in it at the maximum thermostat position for 1 2 hour in order to eliminate the smell of fumes due to the composition of the mineral wool used to insulate the oven and residues from greases applied during manufacture These odors will disappear after the oven has been used a few times Useful hints Use pans with high edges for roasting in order to minimize grease splashes When cooking fruit tarts place the drip tray at the bottom of the oven in order to collect any spillages It is also advisable never to place foodstuffs directly in the drip tray To remove oven racks Pull rack forward to the stop position Raise the forward edge of the rack and lift out Reverse procedure to install racks Page 47 of 55 USER S MANUAL CHAMBERTIN CHATEAUNEUF FONTENAY ELECTRIC OVEN Eicctric ovens are simple to use and are ideal for cooking all usual dishes The electric oven has three heating elements and can be used as both an oven and a grill The electric oven is specially recommended for dry pastries su
6. 5 KCANA USER S MANUAL omnoaus do Foor tea CHAMBERTIN CHATEAUNEUF FONTENAY BEFORE USING OVENS Th order to achieve optimum use and maximum benefit from your oven please read the following hints carefully in order to familiarize yourself with the principles of oven cooking n oven cooks and heats by using a heat source which is generally located inside the oven This heat source heats the air and then the entire oven The food therefore cooks thanks to the heat given off by the heating elements but also thanks to heat radiated from the oven walls This is why it is advisable to gt Pre heat the oven for 10 to 12 minutes depending on the setting selected before placing your dish in the oven gt When placing the dish in the oven make sure that it is not too close to the oven walls in order to prevent the edges of dishes being exposed to excessive radiated heat The material of which plates and moulds are made influences cooking due to its thickness ability to transmit heat and its color gt Aluminum earthenware and aluminum with a non stick coating reduce cooking and underside browning These materials are recommended for cooking cakes and roasts gt Enameled cast iron anodized aluminum tin plated iron ovenproof glass heat resistant porcelain and aluminum with a non stick coating and colored exterior increase underside browning These materials are recommended in particular for open tarts quiches and all cri
7. When the orange indicator lamp C is no longer lit the selected temperature has been reached and you can then place your dish in the oven In order to switch off turn the thermostat control knob from the right to the left as far as the Off position Before using the oven for the first time it is advisable to switch it on without anything in it at the maximum thermostat position for 1 2 hour in order to eliminate the smell of fumes due to the composition of the mineral wool used to insulate the oven and residues from greases applied during manufacture These odors will disappear after the oven has been used a few times Grill option Turn the control knob to the setting beyond the BROIL position To switch off turn the selector knob from right to left as far as the Off mark Note White the grill is switched on the fan continue to operate To remove oven racks Pull rack forward to the stop position Raise the forward edge of the rack and lift out Reverse procedure to install racks Useful hints When cooking different dishes simultaneously preferably place cakes and pastries at higher levels above other items to be cooked If the cooking times of dishes vary place them in the oven so that they are cooked just in time to serve them and remove them as soon as they are ready In a forced convection oven cooking can take place at temperatures lower than in a conventional oven Consider reducing the heating temperat
8. arts are a non lacquered surface so as they age and are used they will develop a patina Some consider this to be a very classic look and are careful to maintain this discriminating look If on the other hand you wish to have a polished look to your brass parts and decide to use a cleaner polish of any kind DO NOT allow any cleaner polish to come in contact with the enamel or stainless steel surfaces as it could permanently discolor the finish e Towel Bar Supports Wash with soap and water and then dry with a soft cloth e Control Knobs and Drawer Pulls Wash with soap and water and then dry with a soft cloth Chrome Wash with soap and water and then dry with a soft cloth DO NOT allow any cleanser polish to come in contact with the enamel or stainless steel surfaces as it could permanently discolor the finish Burner Assembly Two parts Aluminum Burner Bowl and Brass Burner Caps The burners are made in two parts in order to facilitate cleaning Clean them separately e Aluminum Burner Bowl Using a non metallic brush wash with soap and water Older bowls pre 1999 have small flame hole that MUST be kept clean and free of residue of any kind to allow for proper operation of the burner e Brass Burner Caps Using a non metallic brush wash with soap and water The small holes MUST be kept clean and free of residue of any kind or the burner will not operate properly Please note The brass burner caps come to you very sh
9. ate is still warm clean it off with a cleaning pad Scotch Brite for example and a damp cloth Use of steel wool is not recommended because if there is any metal residue left behind it will promote oxidation Removing spills immediately will make cleaning easier Drying the surface after cleaning and keeping the surface free of moisture will prevent oxidation rust If the cast iron is heavily soiled use a non metallic scouring pad or stiff bristle nylon brush to clean After any heavy cleaning it is recommended that you season the grill again as you did before you used it the first time to replace the high temperature oil fat and prevent oxidation If you ever need to remove heavy oxidation rust or other marks you can sand the surface with an emery cloth e Mijotage Simmer Plate PM Portable Cast Iron Plate w holes over burners Using a brush or cleaning pad wash with soap and water and then dry Grates Using a brush or cleaning pad wash with soap and water and then dry Grill Plate with ridges Griddle Plate smooth Cast Iron Plate with treated finish Using a brush or cleaning pad wash with soap and water and then dry Even though these plates have a treated finish a light seasoning of these cooking surfaces will make for easier cleaning but it is not required Page 54 of 55 USER S MANUAL CHAMBERTIN CHATEAUNEUF FONTENAY Brass Newly machined brass parts will have a shine to them However these p
10. ch as almond biscuits Genoese sponges etc Description The dimensions of the oven are identical to those of the corresponding gas oven The electric oven is supplied equipped with a pastry tray a shelf and a roasting pan as standard The heating elements consist of two 1030 W elements at the base and a peripheral 1300 W element in the roof which operate simultaneously Th the grill position only the central element of the 3100 W element in the roof operates The heating elements are controlled by a thermostat switch There are 3 indicator lamps on the control panel of the electric oven version Red signal lamp lights when the unit is energized it remains lit unless the appliance is disconnected from the mains supply Signal lamp B red lights when the components are switched on Signal lamp C orange shows status of energized component It is lit or not lit depending on the programmed temperature Page 48 of 55 Use The oven must be pre heated at the thermostat setting chosen for cooking Turn the thermostat switch clockwise to the required mark The red and orange indicator lamps B and C are lit When the orange indicator lamp C is no longer lit the selected temperature has been reached and you can then place your dish in the oven In order to switch off turn the thermostat control knob from the right to the left as far as the Off position Prior to first use of oven Preheat empty on thermostat settin
11. e base due to heat The bottom base enamel panel has a slight torsional twist designed into it and will not lay flat when loose or removed this is on purpose it will be in compression when fitted properly Enameled Surfaces Use a sponge soaked in soapy water or a degreasing product applied with a soft cloth Never use any abrasives and avoid excessive or harsh rubbing when cleaning which can leave permanent marks on the enamel Caution Do NOT allow any metal cast iron or brass polish cleaners Brasso Copper Brite Flitz etc to come in contact with any enameled surfaces The chemicals will cause permanent damage to the enameled finish Page 53 of 55 te CHAMBERTIN CHATEAUNEUF FONTENAY D USER S MANUAL CAST IRON CLEANING Heating Plates Caution Do Not Use Water To Clean The Heating Plate When It Is Hot This can damage it These are considered work surfaces and not recommended for direct food contact e Traditional Simmer Plate Coup de Feux CF with removable plug e Large Portable Simmer Plate Plaque Centrale Grand Mijotage PCFC solid surface Useful hint Seasoning the heating plate before using it and keeping it seasoned will protect it against oxidation rust Seasoning is just using a paper towel cloth and coating the cast iron with high temperature oil fat coconut oil when it is warm and letting it dry After each use and while the pl
12. e utensil used CAUTION During use of the cooking surface or oven accessible parts may become very hot during use Warn users of the potential hazards Cleaning CLOSE THE MAINS GAS VALVE BEFORE CLEANING The burners are made in two parts in order to facilitate cleaning Clean them separately After removing the pan supports and burners the cooking surface can be cleaned easily and thoroughly by simply using a sponge Do not use scouring pads or abrasive products such as oven cleaners and stain removers When cleaning be careful not to splash liquid into the openings of the burners Page 42 of 55 CHAMBERTIN CHATEAUNEUF FONTENAY A D USER S MANUAL HEATING PLATE DANGER Temperature may exceed 300 C Warn potential users of hazards involved The heating plate is a cast iron plate heated by a high power gas burner It can be used as a work surface and several saucepans can be placed on it at the same time Cast iron stores and retains heat uniformly over its entire surface and it is possible to cook or simmer dishes depending on the temperature Using the heating plate is ideal for cooking a pot au feu coq au vin warming a veal or fish stock or even binding a sauce By removing the central plug of the plate the burner can be used as a traditional flame burner TRADITION type gas hobs are equipped with a heating plate Description The heating plate is made entirely of cast iron It
13. eating element of the grill and the food to be grilled depending on its thickness in order to avoid overcooking the outer surface without cooking the inside of the food Keep a careful eye on the food you are cooking grilling generally does not take long To remove oven racks Pull rack forward to the stop position Raise the forward edge of the rack and lift out Reverse procedure to install racks When grilling the door must be closed and only opened to inspect the foods and then close again Page 49 of 55 A nN KENED USER S MANUAL aradt CHAMBERTIN CHATEAUNEUF FONTENAY ELECTRIC FORCED CONVECTION OVEN The forced convection oven is a recent development in cooking techniques Its principle is straightforward air circulates over a heating element is heated when it comes into contact with the element and the heat thus obtained in the oven is used to cook food ir circulation is achieved by using one or two turbines inside the oven which draw in air and expel it onto one or two heating elements thus producing movement of warm air referred to as convection Forced convection ovens have many advantages the main benefit being that identical or different dishes can be cooked evenly at several levels It is therefore particularly suitable for cooking cakes pastries Viennese bread or flaky pastry Tt heats quickly and defrosts frozen food evenly Different dishes can be cooked simultaneously without taste tra
14. emperature Use The plate warmer must be pre heated roughly one hour before plates or dishes are placed inside it Turn the thermostat switch clockwise to the selected mark The orange indicator lamp A is lit and goes out when the desired temperature has been reached and you can load the plate warmer In order to switch off turn the thermostat control knob from the right to the left to position O Useful hints Before using the plate warmer for the first time it is advisable to switch it on without anything in it at the maximum thermostat position for 1 2 hour in order to eliminate the smell of fumes due to the composition of the mineral wool used to insulate the plate warmer and residues from greases applied during manufacture These odors will disappear after the plate warmer has been used a few times Never place plates directly on the base crockery may break due to the rapid increase in temperature Your dishes or plates may be extremely hot depending on the temperature selected Take the necessary precautions before handling them HOT CUPBOARD Page 52 of 55 z CHAMBERTIN CHATEAUNEUF FONTENAY A D USER S MANUAL CLEANING BEFORE ANY CLEANING WORK CLOSE THE GAS SUPPLY AND OR ISOLATE FROM THE MAIN ELECTRICAL SUPPLY Stainless Steel e All stainless steel parts should be cleaned regularly with hot soapy water or any other neutral non abrasive detergent at the end of each cooling period e Wipe u
15. en Some fabrics are quite flammable and may catch on fire However children should not be left alone in the kitchen while the range is in use Do not store items of interest to children over the unit Children climbing to reach items could be seriously injured Do not use aluminum foil to line any part of the oven or cooktop When using the oven do not touch the interior surfaces of the oven the exterior area immediately surrounding the door or the backtrim Disconnect from power supply before servicing Page 40 of 55 Renae do Fore CHAMBERTIN CHATEAUNEUF FONTENAY A D USER S MANUAL GAS SURFACE BURNERS Highly valued by chefs because of their fast heating and ease of use gas flame burners have always been traditional heat sources for cooking in large kitchens Other heat sources have appeared in recent years but just as many users still prefer gas It offers many advantages gas provides a fast increase in temperature The height of the flame can be checked easily at a glance in order to increase or reduce its power Lacanche gas hobs for cook s stoves are fitted with burners of different ratings These automatically stabilized flame burners offer a very low slow setting to facilitate simmering or high heat for quick sealing Depending on their rating they are suitable for various types of utensils Semi fast burner is recommended for small sauceboats small saucepans or blinis pans for example A reducing adapter
16. g 220 C for 20 minutes then operate at maximum temperature for approximately 2 hours to heat the rockwool oven insulation and burn off the grease used in the manufacturing process All odors will and smoke disappear when the oven has been used a few A nN KENED USER S MANUAL eads CHAMBERTIN CHATEAUNEUF FONTENAY times Useful hints roasting in order to minimize grease splashes drip tray at the bottom of the oven in order to collect any spillages is also advisable never to place foodstuffs directly in the drip tray Electric grill The electric oven is equipped with a grid that can be used to grill meats and cook all types of dishes au gratin The electric grill is ideal to finish off cr mes br l es or obtain perfect cooking of a rib of beef for example Use Turn the thermostat control knob to mark BROIL In order to switch off return the control knob to position Off It Use pans with high edges for When cooking fruit tarts place the Useful hints CAUTION the grill cooks very quickly always keep an eye on the food you are cooking gt gt gt gt Lightly oil the surface of meat and fish before placing them on the sliding grid Only place and use the drip tray under the grid in order to collect cooking juices and prevent spillages in the case of food cooked au gratin Increase the distance between the h
17. iny because this is how they look after the machining process Even though the cosmetic look of the brass looks great it is chosen for its machinability and durability Once you start enjoying your range it is normal to see the brass lose its new look and develop a brownish mottled appearance It is not recommended that you polish these caps as you could affect the performance and shorten the use Page 55 of 55
18. nsference because odors are destroyed as the air passes over the heating element Description Made of sheet steel with an acid resistant enamel coating applied at 850 C 1562 F the 62 liters 2 18 ft oven has racks with 4 shelf positions 58 mm 2 spacing allowing shelves and flatware to slide in easily The dimensions of the oven are identical to the gas oven apart from its depth which is 405 mm 1 3 The forced convection oven is equipped with one pastry tray one shelves and one roasting pan as standard The oven is heated by two circular 1850 W elements which surround two reaction type fans This can optionally be fitted with an electric grill with a rating of 3100 W The heating element is controlled by a thermostat switch the control panel has 3 indicator lamps Red signal lamp lights when the unit is energized it remains lit unless the appliance is disconnected from the mains supply Signal lamp B red lights when the components are switched on Signal lamp C orange shows status of energized component It is lit or not lit depending on the programmed temperature 405 mm 15 9 64 Page 50 of 55 A X KENED USER S MANUAL Sd Senet CHAMBERTIN CHATEAUNEUF FONTENAY Use The oven must be pre heated at the thermostat setting chosen for cooking Turn the thermostat switch clockwise to the required mark The red and orange indicator lamps B and C are lit
19. p any spills immediately e When soapy water will not do the job special purpose products made just for stainless steel can be purchased at your local hardware store or kitchen store e Do not use steel wool pads abrasive cloths abrasive cleaners or powders to clean Do not use a metal knife spatula or any other metal tool to scrape stainless steel Scratches are almost impossible to remove e Do not permit citrus or tomato juice or forms of brine concentrations of salt sauerkraut etc to remain on the stainless steel surface as citric acid or anything acidic will cause corrosion pitting and permanently discolor stainless steel Caution Do NOT use any chlorinated cleansers bleach of any kind or ammonia to clean the stainless steel as it will permanently discolor stainless steel Oven Do not use abrasive cleaners on the oven walls Special oven cleaning products may be used but should be kept away from the electrical elements thermal probes rubber gasket seals and hinges You may remove the oven door gasket when using any oven cleaning products Be sure to remove all residues from surfaces after using any cleaning products Clean the rear cover s electric oven or fan assisted oven to ensure that the cooling louvers are not blocked with deposits After cleaning before use make sure that the base is properly mounted at rear and slid forward and fitted under the front edge of the oven in order to avoid deformation of th
20. spy preparations that must be browned on the underside as well as on the top Tn order to prevent smoke being given off due to grease splashes when cooking meat it is advisable to use pans that have high thermal inertia earthenware or enamelled cast iron pans with high edges of a size that matches the joint being roasted Turn red meats over half way through cooking It is inadvisable to place a pan directly on the base of the oven or to cook joints simply placed in the drip tray These few hints plus your own experience will enable you to achieve excellent results Danger When the oven or grill is switched on accessible parts may become very hot Keep children away from them Be careful when handling dishes and shelves Openings or slits for ventilation or heat dissipation must not be blocked AN Never store flammable products in the compartment for saucepans Page 45 of 55 A nN KENED USER S MANUAL Eoma d Fore CHAMBERTIN CHATEAUNEUF FONTENAY GAS OVEN The gas oven is a high performance oven Some chefs are convinced that gas ovens do not dry out dishes during cooking The results obtained are excellent and energy consumption is lower Gas ovens are ideal for slow cooking for instance dishes cooked in earthenware dishes terrines gratins ragouts etc as well as for meats that require fast cooking and need to be sealed loin of lamb or even roasts which do not form an outside crust and remain really succulent
21. ure Use pans with high edges for roasting in order to minimize grease splashes e g casserole without lid When cooking fruit tarts place the drip tray at the bottom of the oven in order to collect any spillages It is also advisable never to place foodstuffs directly in the drip tray CAUTION The grill cooks very quickly and the user must always keep an eye on it When grilling the door must be closed and only opened to inspect the foods and then close again Page 51 of 55 KCANA USER S MANUAL Eoma d Fore CHAMBERTIN CHATEAUNEUF FONTENAY HoT CUPBOARD The plate warmer is used to keep dishes hot and allow greater flexibility when organizing your meals Its principle is straightforward and involves using a heating element to keep your plate warmer heated at the desired temperature Heating is obtained by means of a heating element located in the lower part under the base Description Made of fully thermally insulated stainless steel plate the plate warmer has 5 levels that can accommodate standard catering sized shelves GN 1 1 530 mm 20 8 x 325 mm 12 8 The plate warmer is equipped with two shelves as standard The plate warmer is heated by a 1030 W element The heating element is controlled by a thermostat switch on the front control panel An indicator lamp next to the control knob indicates thermostat control of the heating element It is lit or no longer lit depending on the programmed t
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