50cm Free Standing Eectric Cooker Instructions for instaation and use KD3C1/G KD3C11/G
Contents Introduction 3 Instaation 4 Safety Information 6 Features 8 Contro Pane 9 Ceramic Hob 10 Use of hotpates 10 Hotpates Genera Information Notes 11 Choosing Your Utensis 14 Griing 15 Gri Chart 16 Conventiona Oven 17 Conventiona Oven cooking charts - Meat 18 Conventiona Oven cooking charts - Baking 19 Using the Main Oven for Other Functions 20 Care and Ceaning 21 Cooking Resuts Not Satisfactory? 22 Something Wrong With Your Cooker? 23 If it Sti Won t Work... 24 Technica Characteristics 25 Key Contacts Back Cover You must read these instructions prior to using your appiance and retain them for future use. 2
Introduction Your new appiance is guaranteed* and wi give asting service. This guarantee is ony appicabe if the appiance has been instaed in accordance with the instaation instructions detaied in this booket. To hep make best use of your cooking equipment, pease read this booket carefuy. The cooker is designed specificay for domestic use and responsibiity wi not be accepted for use in any other instaation. When the cooker is first used an odour may be emitted, this wi cease after a period of use. When first using the cooker ensure that the room is we ventiated (e.g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room unti the sme has ceased. This odour is due to temporary finish on oven iners and eements and aso any moisture absorbed by the insuation. * The guarantee is subject to the provisions that the appiance: (a) Has been used soey in accordance with the Users Instruction Book. (b) Has been propery connected to a suitabe suppy votage as stated on the rating pate attached to this equipment. (c) Has not been subjected to misuse or accident or been modified or repaired by any person other than the authorised empoyee or agent. (d) Has been correcty instaed. 3
Instaation WARNING THIS APPLIANCE MUST BE EARTHED. Eectrica connection Eectric cookers come without a power suppy cabe. The cooker is designed to operate on an eectricity suppy which conforms to the eectrica data shown on the Rating Pate. The cooker can be connected to the mains ony after removing the back pane of the cooker itsef with a screwdriver. N.B.: the foowing instaation procedure must be carried out by a quaified eectrician. The eectrica instaation must compy with the IEE Reguations, Buiding & oca By-Lays. For the instaation of the feeding cabe carry out the foowing operations: 1 Open the termina board by inserting a screwdriver into the side tabs of the cover. Use the screwdriver as a ever by pushing it down to open the cover (see diagram). 2 Loosen the cabe camp screw and remove it, using a screwdriver as a ever (see figure). 3 Remove the wire contact screws L-N-, then fasten the wires under the screw heads, respecting the coour code: Back/Bue (N), Red/Brown (L) and Bare Wire/ Yeow-Green ( ). Once the connections have been made, tighten a the termina screws fuy. Fasten the suppy cabe in pace with the camp and cose the cover of the termina board. 4
Instaation Siting the Cooker 150 mm 650 mm 150 mm The height of the cooker can be adjusted by means of adjustabe feet in the pinth (900mm - 915mm). Adjust the feet by titing the cooker from the side. Then insta the product into position. NOTE: This appiance must not be fitted on a patform. The cooker is designed to fit between kitchen cabinets spaced 500mm apart. The space either side need ony be sufficient to aow withdrawa of the cooker for servicing. It can be used with cabinets one side or both as we as in a corner setting. It can aso be used free-standing. Adjacent side was which project above hob eve, must not be nearer to the cooker than 150mm and shoud be protected by heat resistant materia. Any overhanging surface or cooker hood shoud not be nearer than 650mm. Moving the Cooker Before moving your cooker check that it is coo, and switch off at the cooker contro unit. Movement of your cooker is most easiy achieved by ifting the front as foows: Open the gri door sufficienty to aow a comfortabe grip on the underside front edge of the oven roof, avoiding any gri eements. Note: Take care in moving the cooker as it is heavy. Take care to ensure that any foor covering is not damaged. Spashpate optiona, appy to Parts Department (see Back Cover for contact number.) 5
Safety Information When used propery your appiance is competey safe but as with any eectrica product there are certain precautions that must be observed. PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE. Aways Remove a packing from inside the oven and gri compartments before switching on for the first time. Understand the contros prior to using the appiance. Keep chidren away from the appiance when griing as the surfaces wi get extremey hot during and after use. Turn contros off when you have finished cooking and when not in use. Stand back when opening an oven door to aow any buid up of steam or heat to disperse. Use dry good quaity oven goves when removing items from the oven/gri. Pace pans centray over the hotpate making sure handes are kept away from the edge of the hob and cannot become heated by other hotpate/pans. Take care to avoid heat/steam burns when operating the contros. Turn off the eectricity suppy at the wa switch before ceaning and aow the appiance to coo. Make sure the sheves are in the correct position before switching on the oven. Keep the oven and gri doors cosed when the appiance is not in use. Take care when removing items from the gri when the ower oven is on as the contents wi be hot. Keep the appiance cean, as a buid up of grease or fat from cooking can cause a fire. Foow the basic principes of food handing and hygiene to prevent the possibiity of bacteria growth. Keep ventiation sots cear of obstructions. Refer servicing to a quaified appiance service engineer. Take care to avoid touching heating eements inside the oven, as during use the oven becomes hot. The appiance shoud not be operated by peope (incuding chidren) with reduced physica, sensory or menta capacities, by inexperienced individuas or by anyone who is not famiiar with the product. These individuas shoud, at the very east, be supervised by someone who assumes responsibiity for their safety or receive preiminary instructions reating to the operation of the appiance. 6
Safety Information Never Never ine the interior of the oven with foi as this may cause the appiance to overheat. Never eave chidren unsupervised where a cooking appiance is instaed as a surfaces wi be hot during and after its use. aow chidren or persons who are not famiiar with the appiance to use it, without supervision. Never aow anyone to sit or stand on any part of the appiance. Never store items above the appiance that chidren may attempt to reach. Never eave anything on the hob surface when unattended and not in use. Never remove the oven sheves whist the oven is hot. Never heat up unopened food containers as pressure can buid up causing the container to burst. Never store chemicas/food stuffs, pressurised container in or on the appiance, or in cabinets immediatey above or next to the appiance. Never pace fammabe or pastic items on or near the hob. Never fi a deep fat frying pan more than 1/3 fu of oi, or use a id. DO NOT LEAVE UNATTENDED WHILE COOKING. Never operate the gri with the gri door cosed as this wi cause the appiance to overheat. Never use the appiance as a room heater. Never use the gri to warm pates. Never dry any items on either the hob or oven doors. Never insta the appiance next to curtains or other soft furnishings. Never use steam ceaners. SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE In the event of a chip pan fire or any other pan fire. 1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH. 2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this wi smother the fames and extinguish the fire. 3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often caused by picking up a hot pan and rushing outside with it. NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force of the extinguisher is ikey to tip the pan over. Never use water to extinguish oi or fat fires. 7
Features HOB VENTILATION SLOTS 1700W 1200W 1200W 1700W Hob Hot Indicators CONTROL PANEL GRILL/MEAT PAN WITH REMOVABLE HANDLE AND WIRE FOOD SUPPORT GRILL DOOR SWITCH GRILL GRILL DOOR REMOVABLE INNER GLASS DOOR MAIN OVEN WIREWORK SHELF SUPPORTS MODEL & SERIAL NUMBER OVEN ROD SHELVES 8
Contro Pane GRILL INDICATOR LIGHT MAIN OVEN INDICATOR LIGHT PLATE INDICATOR LIGHT S TIMER* GRILL MAIN OVEN LEFT FRONT PLATE LEFT REAR PLATE RIGHT REAR PLATE RIGHT FRONT PLATE Contro Knobs The knobs for the hotpates can be rotated in either direction to provide variabe heat contro, the Main Oven knob can ony be rotated cockwise from the Off position. Note: Aways ensure that a contros are in the OFF position, when the appiance is not in use. Operating the contro when the gri is in use In common with a cookers having contros sited above the gri compartment, care must be taken when setting the contros, due to hot air being emitted from the gri compartment. Sow cooking S The main oven has a S setting speciay designed to reduce energy usage. Fu detais of this can be found in the Sow cooking section of this book. Timer * To use the timer, the buzzer must be wound up by turning the knob one fu turn cockwise; then turn it back to the desired time so that the number of minutes on the knob matches the reference mark on the pane. * (ony avaiabe on certain modes) 9
Ceramic Hob CAUTION: IF AT ANY TIME A CRACK IN THE SURFACE BECOMES VISIBLE, DISCONNECT THE APPLIANCE IMMEDIATELY FROM THE SUPPLY. Under no circumstances shoud the hob be used with auminium foi in contact with the hob surface as damage can occur. The foowing boiing pates are ocated beneath the decorative circuar patterned cooking areas:- Front eft 6 heat: 1200W Rear eft 6 heat: 1700W Rear right 6 heat: 1200W Front right 6 heat: 1700W The cooking areas change coour when heated (become red) indicating which heating eement is switched on. The cooking area returns to its origina coour when the heating eement is switched Off. Warning: Even though the cooking area has returned to its origina coour it may sti be hot. The contros for the hotpates can be turned in either direction. Turn the contro to 6 for fast cooking. To reduce the heat to cook more sowy or simmer, turn the contro to a ower setting according to the size of the saucepan and the amount of iquid. Pans can be paced on the unheated areas of the pane when cooking is finished and before serving food. It is inadvisabe at any time to eave a heating eement switched on without a pan in position as this wastes energy, and coud make soi or rub-off from auminium pans more difficut to remove. To protect eements against over-heating, safety cut-outs have been incorporated with each eement. After severa minutes with the contro at setting 6 the safety cut-out switches the eement Off and On continuousy, thus preventing any adverse effects that may be caused by an excessive buid-up of heat in the cooking area. Use of Hotpates Note: Under no circumstances shoud the hob be used with auminium foi in contact with the hob surface. Turn the contro to 6 for fast cooking. To cook more sowy or simmer, turn the contro to a ower setting according to the size of the saucepan and the amount of iquid. The two sma Hotpates are speciay for smaer pans, ow temperature cooking and simmering. Do Not eave a hotpate switched on without a pan as this wastes energy and may shorten the ife of the hotpate. 10
Hotpates Genera Information Notes CONTROL SETTINGS GUIDE This is provided ony as a guide settings aso depend on the type of pan used and the quaity of food. Knob Position Type of food 1 To met butter, chocoate, etc. 1 or 2 To heat food genty. To keep sma amounts of water simmering. To heat sauces, containing egg yoks and butter. To simmer: stews, meat, fish, vegetabes, fruit. 3 To heat soid and iquid foods. Keep water boiing. Thaw frozen vegetabes. Make 2-3 egg omeettes. 4 or 5 To cook foods, just above simmering. To maintain 'roing' boi for preserve making. 5 or 6 To sea meat and fry fish. 6 Frying potatoes. Bringing water to the boi. Deep fat frying. Dissove sugar for preserve making. Safety requirements for deep fat frying 1. Use a deep pan, arge enough to competey cover the appropriate heating area. 2. Never fi the pan more than one-third fu of oi. 3. Never eave oi or fat unattended during the heating or cooking period. 4. Never try to fry too much food at a time, especiay frozen food. This ony owers the temperature of the oi or fat too much, resuting in greasy food. 5. Aways dry food thoroughy before frying, and ower it sowy into the hot oi or fat. Frozen foods, in particuar, wi cause frothing and spitting, if added to quicky. 6. Never heat fat, or fry, with a id on the pan. 7. Keep the outside of the pan cean and free from streaks of oi or fat. 11
Hotpates Genera Information Notes PANS SHOULD Not be concave (bowed in) Not be convex (bowed out) Not be rimmed Not be deepy ridged But essentiay Fat suitabe unsuitabe *care shoud be taken when using any pans on these surfaces not to drag and cause scratching. THE BEST COMBINATIONS This tabe is a genera guide to the types of pan suitabe for different types of hobs and cookers. Remember pans shoud be good quaity, with smooth, fat bases. For any further information refer to manufacturers instructions. Auminium Stainess stee with singe ayer copper base Stainess stee with sandwich bases of auminium and stainess or auminium and copper Enameed stee Enameed auminium Aways Never Use good quaity fat-based cookware on a eectric heat sources. Aways ensure pans have cean, dry bases bifore use. Ensure pans match size of heating area. Remember good quaity pans retain heat we, so generay ony a ow or medium heat is necessary. Ensure pan handes are positioned safey and away from heat sources. Aways ift pans, do not drag. Aways use pan ids except when frying. Dea with spiages immediatey but with care. Enameed based cast iron Copper Toughened gass or ceramic / gass / pottery Mid stee, Ferro-magnetic or stainess with a magnetic sandwich base Use gauze, meta pan diffusers, asbestos mats and stands e.g. Wok stands - they can use overheating. Use utensis with skirts or rims e.g. buckets and some kettes. Use bady dented or distorted pans. Leave an eement switched on when not cooking. Cook food directy on the ceramic gass. Drag or side utensis, aong the hob surface. Ceramic* With Extra Care Not Recommended 12
Hotpates Genera Information Notes Do Not cook directy on the hob surface without a cooking utensi, as this wi resut in damage to the surface of the hob. use the hob as a worktop surface as damage may occur to the smooth surface of the hob. drag or side utensis on the hob surface, as this wi cause scratches in the surface of the hob. aow a cooking utensi to come into contact with the hob surround. pace anything between the base of the utensi and the ceramic hob, e.g. do not use asbestos mats, auminium or wok stand. eave any utensis, food or combustibe items on the hob when it is not in use. pace auminium or pastic foi, or pastic containers on the hob. eave the hotpates or cooking areas switched On uness they are being used. We recommend not to pace arge preserving pans or fish kettes across two heating areas. eave utensis party covering the heated areas. Aways ensure that they are pacet centray over the heated areas and have the same diameter as the heating area used. We recommend not to use a utensi with a base diameter greater than 25cm (0ins). Pressure cookers or other arge pans shoud be used on the front cooking areas. Aways ensure that saucepan handes are positioned safey. 13
Choosing Your Utensis use utensis with rough bases. use ightweight utensis with thin, distorted or uneven bases. use ightweight enameed stee utensis. use cast iron utensis. use utensis with recessed, scroed or ridged bases. use a utensi which has a base concavity greater than mm as this wi reduce the performance of the hob. use a utensi with a convex base. use gass ceramic utensis. use use ightweight saucepans with pain thin copper bases on ceramic or haogen hot pates. Note: A copper pans are exceent conductors of heat, and are hard wearing and strong, but need quite a ot of care. They can be very heavy and do not usuay have competey fat bases. The interiors are usuay ined with a different materia such as tin. A stainess stee pan with a sandwich base of auminium and stainess stee is an exceent conductor of heat and is suitabe for use on ceramic and haogen hobs, providing they are used in accordance with the saucepans manufacturers recommendations. Stainess stee pans with a sandwich base of auminium and copper are exceent conductors of heat. If using stainess stee saucepans with auminium and copper sandwich bases on ceramic and haogen hobs, the use of these pans must be in accordance with the saucepan manufacturers recommendations. Extra care shoud be taken to ensure the base of the pan and the hob is ceaned, and the hob conditioned, after each and every use, when using this type of saucepan. If these recommendations are not foowed, the resut wi be a buid up of sma copper deposits on the surface of your hob which, if not ceaned after each use, wi resut in permanent marking of your hob. Aways ift the pan from the hob, do not drag or side across the hob surface as damage may occur. 14
Griing GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN. CONTROL KNOBS MAY BECOME HOT DURING GRILLING. CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL IS USED - CHILDREN SHOULD BE KEPT AWAY. To operate the gri proceed as foows: Open the gri door. Pre-heat the gri on setting 6 for approximatey 5 minutes (see chart on guide to griing). Gri Pan Hande Fix the gri pan hande securey in position. See beow. Food which ony requires browning shoud be paced directy on/in the gri pan in the gri pan runner, or on the foor of the gri compartment. (the gri pan grid may be removed.) Leave the contro on setting 6 for toast, seaing and fast cooking of foods. For thicker foods requiring onger cooking turn the contro to a ower setting after the initia seaing, on both sides, on setting 6. The thicker the food the ower the contro shoud be set. Fixing the Gri Pan Hande Warning: Take care as the gri wi be hot aways wear oven goves. Aways ensure that the gri pan is cean BEFORE use. Excess fat buid up in the bottom of the pan coud cause a fire hazard. Never ine gri pan with foi. The gri pan hande is detachabe from the pan, to faciitate ceaning and storage. Fix the gri pan hande securey in position before use. The hande fits onto the gri pan edge with the sma recess, Fig.1. Tit the hande over the recess and side it towards the centre, Fig.2. Ensure the hande is fuy ocated. Insert the washer and fixing screw and tighten fuy to ensure hande is secured, Fig.3. Aways hod the dripping pan hande in the highighted zone marked "OK" in figure 4. OK Recess Fig. 1 Fig. 2 Fig. 3 Aways fit the screw prior to use. Fig. 4 NO Gri Compartment as a Hotcupboard The food to be cooked shoud be paced on the gri pan/gri pan food support. Pace the gri pan on the runners and push back to the stop position when the gri pan is correcty positioned beneath the gri eement. Pates and dishes paced on the foor of the gri compartment wi be heated when the oven is in use. operate the gri contro when using the compartment as a hotcupboard. Do take care when removing pates, dishes and utensis from the gri compartment when the oven is in use as they may become quite hot. You may need to use oven goves when removing warmed items. 15
Gri Chart Pre - heat the gri for 5 minutes on maximum contro setting before griino GRILL CHART Food Gri Setting Approximate Cooking time Toasting of Bread products 6 3-10 mins. Sma cuts of meat, sausages, bacon, etc. 5-6 15-20 mins. Chops etc. Gammon steaks Chicken pieces Fish: fingers Whoe Fiets 5 5 20-25 mins. Wire food support used in upturned position for chicken. 10-20 mins. Whoe fish and fiets paced in the base of the gri pan. Fish in breadcrumbs 5 15-20 mins. Pre - Cooked potato products 5 15-20 mins. Pizzas 5 12-15 mins. in the base of the gri pan. Browning of food 6 8-10 mins. Dish paced directy on base of the gri pan and pan paced on the base of the gri compartment. The settings in the above guide have been deveoped to cook food successfuy without excessive fat spitting and spashing. 16
Conventiona Oven Oven Contro Oven Positions Heating of the oven is achieved by turning contro cockwise to the required oven temperature scae on the contro pane, as recommended in the temperature charts. The piot ight wi immediatey come on and wi then automaticay go off and on during cooking as the oven thermostat maintains the correct temperature. The cooking charts provided in this book are a guide ony, giving approximate cooking temperatures and times. To suit persona taste and requirements, it may be necessary to increase or decrease temperatures by 10 C. The oven is fitted with two rod sheves. The oven is heated by two tubuar sheathed eements ocated under the foor of the oven and on the oven roof, inside the cavity. It shoud be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened. This wi disperse in a few seconds and is a perfecty norma characteristic of an oven with a good door sea. The correct positioning of food is indicated in the temperature charts. To prepare meat and poutry for roasting in your conventiona oven. (a)wipe the joint, dry we with a cean coth, kitchen tissue etc. and weigh it. Meat which has been stored in a refrigerator shoud be aowed to come to room temperature for approximatey 30 minutes before cook ing, and frozen meat or poutry must be competey defrosted before pacing in the oven. (b)the weight of any stuffing used shoud be added to the oven ready weight of the meat / poutry before cacuating the cooking time. (c) Pace the joint in the meat pan suppied with your cooker. Sma joints weighing ess than 1.75kg (31/2 bs) shoud be roasted in a smaer meat pan/tin - or they may be pot roasted - a sma joint in a arge meat pan causes unnecessary oven spashing and evaporation of meat juices. (d)additiona fat shoud not be added, except for vea, very ean meat or poutry which can either be arded with fat bacon or brushed very sparingy with cooking oi or meted fat. (e)beef, amb, mutton and poutry may be dusted ighty with seasoned four to give a crisp outer surface. The skin of duck and goose shoud be pricked to reease excess fat during cooking, and the rind of pork shoud be scored, brushed ighty with oi, and rubbed with sat, to give crisp cracking. (f) Potatoes for roasting ony require to be brushed with cooking oi or meted fat. (g)it is not necessary to baste when roasting in an eectric oven and stock or iquid shoud not be added to the meat pan since this ony causes unnecessary soiing, steam and condensation. For optimum cooking performance, there must be cearance between meat pan and oven sides. The meat pan must be paced engthways in the oven to aow for air circuation. Times and Temperatures for Roasting The secret of succuent, tender meat, is not to roast it too quicky, at too high a temperature. Best resuts are obtained when roasting is carried out at a ow temperature. When a ower temperature is used, the joint oses ess weight, is more tender (too high a temperature causes meat to be tough and dry) and the spashing of fat onto the oven interior is reduced to a minimum. When a compete mea is being cooked in the oven, cooking time may need to be increased and temperature may need to be raised for approximatey the ast 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). The suggested times and temperatures shoud be used as a guide, but may vary according to:- 1. Whether you prefer meat rare, medium or we done. 2. The size and shape of your joint. (a) A short thick joint requires a onger cooking period than a ong thin joint. (b) A sma joint under 1.5kg (3 bs) takes onger per 450g (1 b) cook in the time given for minutes per 450g (1 b) without the minutes over added. (c) Boned/roed and stuffed joints take onger to cook through than those with a bone. N.B. Remember to switch off the oven contro after cooking is finished. If the door of the oven is eft open for ong periods of time with the contro switch ON, then the gri eement wi become hot. The correct positioning of food is indicated in the temperature charts. 17
Conventiona Oven - Cooking Chart MEAT Note: Where times are stated, they are approximate ony. Conventiona Oven Meat Preheat Temperature C Beef Yes 190/200 Lamb Yes 190/200 Pork Yes 190/200 Vea Yes 190/200 Poutry/Game up to 4kg (8b) Yes 180/190 Time (approx.) 25-30 mins per 450g (1b) + 25 mins over. 25-30 mins per 450g (1b) + 25 mins over. 30-35 mins per 450g (1b) + 30 mins over. 25-35 mins per 450g (1b) + 30 mins over. 18-20 mins per 450g (1b) + 20 mins over. Position in Oven In meat pan on runner 2 Turkey up to 5.5kg (12b) Turkey over 5.5kg (12b) Casseroe Cooking Yes 190 Yes 180 22 mins per 450g (1b) eg. 5.5 kg (11b) = 242 mins Runner 3 from bottom 18 mins per 450g (1b) eg. of oven 10 kg (22b) = 352 mins Yes 140/160 2-2 ½ hrs Runner 3 If using auminium foi, never: 1. Aow foi to touch sides of oven. 2. Cover oven interior with foi. 3. Cover sheves with foi. The most accurate method of testing the readiness of joints of meat or whoe poutry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poutry thighs, during the cooking period. The meat thermometer wi indicate when the required interna temp has been reached. Beef: Rare: 60 C Lamb: 80 C Poutry: 90 C Medium: 70 C Pork: 90 C We Done: 75 C Vea: 75 C 18
Conventiona Oven - Cooking Chart BAKING Food Preheat Conventiona Oven Cooking Temperature and Time Position in Oven from bottom Scones Yes 220/230 C approx. 10-15 mins. Runners 1 & 4 Sma Cakes Yes 190/200 C approx. 20-25 mins. Runners 1 & 4 Victoria Sandwich Yes 180/190 C 6½"-7" tins approx. 20 mins. 8"-8½" tins approx. 30 mins. Runners 1 & 4 Sponge Sandwich (Fatess) Yes 190/200 C 7" tins 15-20 mins. Runners 1 & 4 Swiss Ro Yes 200/210 C approx. 10-15 mins. Runner 4 Semi-rich Cakes Yes 160/170 C 61½-7" tins 1¼" -1½" hours 8"-9" tins 2"-2½" hours Runner 3 Shortcrust Pastry Yes 200/210 C depending on use Runners 2 & 5 Puff Pastry Yes 200/210 C approx. depending on use Runners 2 & 5 Yorkshire Pudding Yes 210/220 C 45-50 mins. Runner 5 Individua Yorkshire Puddings Yes 210/220 C approx. 20-25 mins. Runner 5 Mik Pudding Yes 150/160 C approx. 2"-2½" hours Runner 2 Baked Custard Yes 150/160 C approx. 45-55 mins. Runner 2 Bread Meringues Yes Yes 230 C 50-60 mins reducing to 210/220 C 230 C 45-50 mins after first 10 minutes 100/110 C Large3½"-4½" hours Sma 2½"-3" hours Runners 1 & 4 Runner 2 Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers shoud be foowed. Temperatures recommended in this chart refer to cakes made with bock margarine or butter ony. 19
Using the Main Oven for Other Functions S SLOW Setting This is used for sow cooking, keeping food warm and warming pates for short periods. Extra care shoud be taken when warming bone china, as it may be damaged in a hot oven. DO NOT pace food or pates directy on the oven foor as this coud damage both the oven ining and the pates which are being warmed. Advantages of SLOW cooking are: The oven stays ceaner because there is ess spashing. Timing of food is not as critica, so there is ess fear of overcooking. Inexpensive joints of meat are tenderised. Fuy oading the oven can be economica. Cooking times can be extended in some cases by up to 2 hours. Operation: 1. Pace the prepared food in the main oven and ensure the door is fuy cosed. 2. Seect S (Sow Cooking Temperature) by turning the Main Oven Contro cockwise ensuring the oven door is fuy cosed. Storage and re-heating of food: 1. If food is to be frozen or not used immediatey, pace it in a cean container and coo as soon as possibe. 2. Aways thaw frozen food competey in the refrigerator before re-heating. 3. Aways reheat food thoroughy and ensure it is piping hot before serving. 4. Ony re-heat food once. Points to consider when preparing food for SLOW cooking: 1. Make sure that the dishes to be used wi fit into the oven ensuring enough room for air to circuate. 2. A dishes cooked on the sow setting wi require a minimum of 6 hours, however, if they are cooked for 1-2 hours onger then deterioration in their appearance may be noticed. 3. Never cook joints of meat over 2.7kg (6 Ib) or poutry over 2.0kg (4b 8oz). We do not recommend that joints of meat or poutry are stuffed before cooking on the sow setting. 4. To sea in the meat juices, aways cook meat or poutry at 170 C for 30 minutes before wrapping in foi and pacing on a rack over a tin (to aow good air circuation) before turning the contro to the sow setting and cooking immediatey. 5. Aways ensure that joints of pork and poutry are thoroughy cooked by checking with a meat thermometer before serving. 6. Aways thaw frozen foods competey before cooking. We do not recommend pacing frozen food in the oven to cook. 7. Aways bring soups, iquids and casseroes to the boi before pacing in the oven. 8. Ensure that casseroe dishes have a good sea (not airtight) and cover to the top with foi to prevent oss of moisture. 9. Ensure that fruit and vegetabes are cut into even sized sma pieces to cook propery. 10. Aways adjust seasoning before serving. 11. If using dried red kidney beans it is important that the beans are soaked and then boied fora minimum of 10 minutes before using in any dish to destroy any toxins. 12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid overcooking. 20
Care and Ceaning Ceramic hob To reduce the amount of ceaning aways ensure that the hob and cooking utensis are cean and dry before use. Reguar use of ceaner conditioner is recommended for proper care and protection of the hob surface. Appy conditioner before using the hob for the first time. It contains a mid ceaning agent, so that subsequent appications may cean off soi and appy a protective fim at the same time. For stubborn stains or heavy soiing use any of the foowing materias, and finish off with conditioner. 1. Cif, non-scratch scouring cream. 2. Liquid Gumption Kitchen Ceanser. 3. Specia Powder Ceanser. Powder Ceanser Minera deposits that are present in hard water, and some foods, may cause discoourations that appear in the form of grey or brown stains. The stains sometimes appear to be in or under the gass surface. If there are some persistent stains after using any of the other recommended ceaning materias, powder ceanser may be appied, foowing the manufacturers instructions. use abrasive ceaners or the powder ceanser on the painted meta framework. Ceaner Conditioner Reguar use of the conditioner wi make the surface easier to cean thus ensuring that years of heavy abrasive ceaning do not progressivey du the surface. Gri Contro Pane Remove the gri pan and the wire grid food support, it is best to wash these items immediatey after use to prevent stains from being burnt on when used again. Wipe out the Gri compartment, use a fine stee woo soap pad to remove stubborn stains from the gri runners and the foor of the compartment. Wipe over the contro pane with a damp coth and poish with a dry coth. use cream ceaners, oven ceaners or aerosos, scouring pads or abrasive powder for ceaning the pastic knobs as damage wi occur. Decorative Trims Doors Ovens Oven Shef Supports Oven Lamp Repacement It is advisabe to cean the decorative trims reguary to prevent any buid up of soiing. The recommended method of ceaning is to wipe over the trims with a soft coth wrung out in warm water or mid non-abrasive ceaner. (If in doubt try the ceaner on a sma area of trim which is not noticeabe in norma use). Then, after wiping with a coth wrung out in cear water, dry with a soft cean coth. Wipe over the outer door gass panes with a coth wrung out in warm soapy water, then after wiping with a coth wrung out in cear water, dry with a soft cean coth. Ensure that gass doors are not subjected to any sharp mechanica bows. Gass Inner Door Pane (where fitted) open the door fuy and unscrew the two screws securing the gass pane, taking care not to aow the gass to fa. The gass pane may now be washed at the sink. Stubborn stains can be removed by using a fine stee woo soap pad. Ensure the gass pane is not subjected to any sharp mechanica bows. Take particuar care not to damage the inner surface which is coated with a heat refective ayer. After ceaning, rinse and dry with a soft coth. For sight soiing the inner gass pane may be ceaned, whie sti warm, without removing it from the door. Warning: Oven must not be operated with inner door gass removed. Take care during ceaning not to damage or distort the door seas. ift the door sea from the oven chassis, if necessary remove the sea by carefuy unhooking the corner cips. Take care that the rating abe edges are not ifted during ceaning, and furthermore that the ettering is not burred or removed. Remove the rod sheves and gri pan. Use a fine stee woo soap pad to remove stubborn stains from the rod sheves, gri pan and the foor of the oven. The shef supports are removabe and dishwasher safe. To remove hod the support at the front and pu away from the oven side, this can then be ceaned in a sink or a dishwasher. When removed it aows access to the oven side, which can be ceaned with warm soapy water. To refit the support, insert the onger eg into the rear fixing hoe and push in the front eg. Open the oven door and remove the rod sheves. Using a suitabe coth to protect the fingers grip the ight gass dome, unscrew anti-cockwise and ift. Reach into the aperture with fingers, and unscrew the amp anticockwise. Fit repacement amp (25W 300 C rated SES), refit dome. WARNING: To avoid eectric shocks - pease ensure that the eectricity suppy to the appiance is switched off and the appiance is fuy cod, before removing the amp ens. 21
Cooking Resuts Not Satisfactory? Probem Griing Uneven cooking front to back Fat spattering Check Ensure that the gri pan is positioned centray beow the gri eement. Ensure that the gri is not set to too high a temperature. Oven Baking Uneven rising of cake Ensure that the oven sheves are eve by using a spirit eve on the rod shef and adjusting, using suitabe packing e.g. wood, under the feet of the appiance. This shoud be checked both eft to right and front to back. Ensure that the food is positioned centray in the oven. Sinking of cakes Over/Under cooking Fast/Sow cooking Uneven cooking of cakes Uneven rising of cake Food is taking too ong to cook The foowing may cause cakes to sink: 1. Cooking at too high a temperature. 2. Using norma creaming method with soft margarine. Refer to the cooking times and temperatures given in the oven temperature charts, however, it may be necessary to increase or decrease temperatures by 10 C to suit persona taste. use utensis greater than 2¼ ins in height. 1. Too arge baking sheet used. (See 'Cookery Notes') 2. Over oading of oven and aways ensure even air gaps around baking tins. Ensure that the shef is eve (see above) and that the food is positioned centray in the oven. Ony cook one item at a time to avoid overoading the oven. 22
Something Wrong with your Cooker? Before contacting your nearest Service Centre/Instaer, check the probem guide beow; there may be nothing wrong with your cooker. Probem Sight odour or sma amount of smoke when using the cooker for the first time. Nothing Works Oven temperature seems too high or too ow. Oven does not cook eveny. Hotpates are sow to boi or wi not simmer Marks appearing on hotpates. Can not cean hob / hotpates. Gri not working. Gri keeps turning on and off. Condensation on the wa at the rear of the cooker. Steam / Condensation in the oven after use. This is norma and shoud cease after a short period. Is the main cooker wa switch turned on? There may be no eectricity suppy. Check that the temperature has been set in accordance with the temperature charts. It may be necessary to increase or decrease the recommended temperature by up to 10 C to suit your taste. Check that the temperature and shef position are as recommended in the temperature charts. Check that the containers being used in the oven aow sufficient air fow around them. Check that the cooker is eve. Check that your pans conform to the recommendations in these instructions. The hob surround can be ceaned with warm soapy water and a cream ceaner, such as Cif. The seaed hotpates shoud be ceaned reguary, (pease refer to the Care and Ceaning section for further information. Pease note that repacement hob ceaning kits are avaiabe from our parts department, see Key Contacts, back page. The gri door MUST be open. When the gri contro is operated at a setting ess than maximum, this is norma reguator operation, not a faut. Steam and/or condensation may appear from the vent at the rear of the appiance when using an oven particuary for foods with a high water content e.g. frozen chips, roast chicken etc. This is norma and any excess shoud be wiped off. Steam is a by-product of cooking any food with a high water content. To hep minimise aways: a) Try to avoid eaving food in the oven to coo after being cooked. b) Use a covered container, wherever possibe 23
If It Sti Won t Work... Contact the Service Office (0870 6070805) If something is sti wrong with your appiance after you have been through the Something Wrong ist: 1. Switch off and unpug the appiance from the mains. 2. Ca your nearest Service Office or oca importer. When you contact us we wi want to know the foowing: 1. Your name, address and postcode. 2. Your teephone number. 3. Cear and concise detais of the faut. 4. The Mode number and the Seria number of your appiance. 5. The date of purchase (pease keep the receipt as evidence wi be required when an engineer cas) enter the date here:... Pease make sure you have a these detais ready when you ca. Spare Parts Pease remember your new appiance is a compex piece of equipment. DIY repairs or unquaified and untrained service peope may put you in danger, coud damage the appiance and might mean you ose cover under the Parts Guarantee. If you do experience a probem with the appiance don t take risks, ca in our Service Engineer. Our Parts are designed excusivey to fit your appiance. use them for any other purpose as you may create a safety hazard. Disposa of your product To minimise the risk of injury to chidren pease dispose of your product carefuy and safey. Remove a doors and ids. Remove the mains cabe (where fitted) by cutting off fush with the appiance and aways ensure that no pug is eft in a condition where it coud be connected to the eectricity suppy. To hep the environment, Loca Authority instructions shoud be foowed for the disposa of your product. This appiance conforms to the foowing EEC Directives: Eectromagnetic Compatibiity 89/336/EEC 92/31/EEC 93/68/EEC Low Votage Equipment 73/23/EEC 93/68/EEC The European Directive 2002/96/EC on Waste Eectrica and Eectronic Equipment (WEEE), requires that od househod eectrica appiances must not be disposed of in the norma unsorted municipa waste stream. Od appiances must be coected separatey in order to optimise the recovery and recycing of the materias they contain and reduce the impact on human heath and the environment. The crossed out wheeed bin symbo on the product reminds you of your obigation, that when you dispose of the appiance it must be separatey coected. Consumers shoud contact their oca authority or retaier for information concerning the correct disposa of their od appiance. 24
Technica Characteristics Main Oven Votage and Frequency ENERGY LABEL Directive 2002/40/EC on the abe of eectric ovens Norm EN 50304 Decared energy consumption for Natura convection Cass Dimensions (HxWxD): 34x39x44 cm Voume: 58 Litres Max. Oven Power Absorption: 1950 W 240V~ 50/60Hz heating mode: Convectiona 25
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Key Contacts Repair Service and Information Desk UK: 0870 6070805 (Open 8am to 5.30pm Mon - Fri 9am to 5pm Sat and 10am to 4pm Sun Cosed Bank Hoidays) Note: Our operators wi require the foowing information:- Mode Number: Seria Number: Extended Warranty To join: UK 0870 442 7661 (Open 8 to 8 Mon-Sun) Genuine Parts & Accessories Mai Order Hotine To join: UK 0870 558 5850 (Open 8.30 to 5 Mon-Fri and 8.30 to 12 Sat). A Services are offered as an extra benefit and do not affect your statutory rights. Indesit Company UK Ltd, Morey Way, Peterborough, PE2 9JB 12/2007-195048067.02