User manual CANNON HB1113203

[. . . ] Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off flush with the appliance and always ensure that no plug is left in a condition where it could be connected to the electricity supply. To help the environment Local Authority instructions should be followed for the disposal of your product. 2 INTRODUCTION To help you make the best use of your cooker, PLEASE READ THIS BOOKLET CAREFULLY. Your new cooker is guaranteed and will give lasting service. [. . . ] The skin of duck and goose should be pricked to release excess fat during cooking and the rind of pork should be scored, brushed lightly with oil and rubbed with salt to give crisp crackling. Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Always follow the manufacturer's packing instructions and remember to reduce the temperatures given for conventional ovens by approximately 25°C and the time by approxi mately 10 minutes per hour. Potatoes for roasting only require to be brushed with cooking oil or melted fat. It is not necessary to baste when roasting in an electric oven and stock or liquid should not be added to the meat pan since this only causes unnecessary soiling, steam and condensation. FROZEN MEAT AND POULTRY Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g, 1lb), or at room temperature (allowing 2-3 hours per 450g, 1lb). Frozen meat or poultry must be completely defrosted before placing in the oven. It is essential to wash thoroughly and cook meat and poultry immediately after defrosting. 13 CONVENTIONAL OVEN OVEN CONTROL Heating of the oven is achieved by turning the control clockwise to the required oven temperature scale on the control panel, as recommended in the temperature charts. The pilot light will immediately come on and off during cooking as the thermostat maintains the correct temperature. The charts on pages 15 and 16 are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase and decrease temperatures by 10°C. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1. 5kg (3lbs) takes longer per 450g (1lb) cook in the time given for `minutes' per 450g (1lb) without the `minutes' over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. The weight of stuffing should be added to the oven ready weight of the meat / poultry to calculate roasting times. NOTE: Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switch ON, then the grill element will become hot. The correct positioning of food is indicated in the temperature charts. 14 It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. OVEN COOKING CHART - BAKING Conventional Oven Fan Oven Time (approx. ) 25-30 mins per 450g (1 lb) + 25 mins over. Beef No 160/180 160/180 160/180 160/170 No 160/180 150-160 No Over 5. 5kg (2lb) Meat Preheat Temperature °C Position in Meat Oven Temperature °C Preheat Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 25 mins per 450g (1lb) + 25 mins extra 25 mins per 450g (1lb) + 25 mins extra 25-30 mins per 450g (1lb) + 25 mins extra Beef 25-30 mins per 450g (1 lb) + 25 mins over. Lamb In meat pan on runner 2 Yes No No No 190/200 Lamb 30-35 mins per 450g (1lb)+ 30 mins over Pork Veal Chicken/ Turkey up to 4kg (8 lb) Runner 3 from bottom of oven. Turkey up to 5. 5kg ( 12 lb) Yes 190/200 Pork 25-35 mins per 450g (1 lb) + 30 mins over 18-20 mins per 450g (1 lb) + 20 mins over 22 mins per 450g (1 lb) eg. 5. 5kg (11lb) = 242 mins 18 mins per 450kg (1lb) eg. [. . . ] Open the grill/oven door sufficiently to allow a comfortable grip on the underside front edge of the oven roof, avoiding any grill or oven interior furniture, and then lift and slide back at the same time. Your cooker must stand on a flat surface so that the hob is perfectly level, and the cooker is stable and cannot be rocked, this is easily achieved by adjusting the three feet which are under the front of the cooker, if necessary. STABILITY CHAIN The cooker must be fitted with a stability device firmly secured to the fabric of the building. The M6 bolt at the top of the rear of the cooker can be used to engage a stability chain. [. . . ]