User manual CREDA HB51S

[. . . ] Installation & User Instructions You must read these instructions prior to using the appliance and retain them for future reference. For more information on our exciting product range ring Creda Answer Centre 08701 54 64 74 OR Visit us on the NET at http://www. creda. co. uk Our site invites you to make use of our interactive cookbook and product selector. Feel free to browse our product range to see what's bubbling away at the moment or to ask for help on our products and services General Domestic Appliances Ltd. Morley Way Peterborough PE2 9JB Creda Answer Centre 08701 54 64 74 Web http://www. creda. co. uk It may be necessary from time to time to change the specification outlined in this booklet without notice. Any change which is made will not affect your statutory rights. Contents Introduction Installation For your Safety ­ Always For your Safety ­ Never Features EDC51 Features ETCW51 Features ETW51 Control Panel Hotplate General Information Temperature Conversion Chart Grilling / Grilling Chart Top Oven / Grill Cookery notes Oven Temperature Chart ­ Meat Oven Temperature Chart ­ Baking Main Oven Cookery Notes Using the Main Oven for other Functions Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker Key Contacts 4 5 7 8 9 10 11 12 13-15 16 17-19 20 21 22 23-24 25 26-28 29 30 Back Cover 3 Introduction Your new appliance is guaranteed* and will give lasting service. [. . . ] Small joints of meat up to 1. 5kg (3 lbs) or poultry up to 2. 5kg (6 lbs) in weight can be roasted in a small meat pan in the Top Oven, but should preferably be `slow roasted' or covered with a lid of aluminium foil (one or two incisions in the top of the foil will allow the meat or poultry to brown). Always ensure that there is at least 25mm (1") between the top of the foil and the grill element. Do not use the meat pan supplied for the main oven or the grill pan for roasting in the Top Oven. Larger joints of meat weighing more than l. 5kg (3 lbs) or poultry weighing more than 2. 5kg (6 lbs) should be roasted in the main oven. Cooking Meat/ Poultry in the Top Oven 20 Oven Temperature Charts ­ Meat Fan Oven Cooking Time (approx. ) 35 mins per 450g (1lb) + 35 mins over. Beef No 160/180 35-40 mins per 450g (1lb) Lamb No 160/180 40 mins per 450g (1lb) + 40 mins over Pork 40 mins per 450g (1lb) 40-45 mins per 450g (1lb) + 40 mins over Veal 40-45 mins per 450g (1lb) 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-21/2 hrs Chicken/ Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) over 5. 5kg (12lb) Casserole Stews No 140-150 Shelf placed directly on floor of oven. Top Oven Cooking - EDC51 Position in Meat Oven Preheat Temperature o C Meat Pre- Temperature o heat C Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 25 mins per 450g (1lb) + 25 mins extra Beef/ Lamb (slow roasting) Yes 170/180 Beef/ Lamb (foil covered) Yes 190/200 Pork (slow roasting) No Yes 170/180 Pork (foil covered) No Yes 160/180 190/200 25 mins per 450g (1lb) + 25 mins extra Veal (slow roasting) Yes 170/180 160/170 25-30 mins per 450g (1lb) + 25 mins extra Veal (foil covered) Yes 190/200 No 160/180 150/160 No 150 18-20 mins per 450g (1lb) + 20 mins extra Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 13-15 mins per 450g (1lb) e. g. 5kg (11lb) = 143-165 mins 12 mins per 450g (1lb) e. g. 10kg (22lb) = 264 mins Casserole Cooking Yes 150 11/2 - 2 Hrs If using aluminium foil, never: 1. Cover shelves with foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef Rare: 60oC Lamb: 80oC Poultry: 90oC Medium: 70oC Pork: 90oC Well Done: 75oC Veal: 75oC 21 22 Oven Temperature Charts ­ Baking Top Oven Cooking - EDC51 Preheat Temperature o C Time in mins. 9-12 Yes 210/220 170/180 160/170 Yes Yes 170/190 180/200 140/150 130/140 190/200 Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Shelf placed directly on floor of oven Shelf placed directly on floor of oven Baking Position In Oven Preheat Temperature o C Yes Yes 180 170 20 15 9-12 60-90 120-135 40-45 Depending on use Fan Oven Cooking Time in mins. 8-10 15-20 20-25 15-20 12-15 75-90 Depending on size. Food 200 15-20 Scones Small Cakes Yes Yes 180/190 190/200 150/170 150 190/200 200/220 190/200 200/210 140 150 200/210 100 40-45 40-45 105-135 45-50 25-30 150-180 Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit Cake Rich Fruit Cakes Shortcrust Pastry 45-50 190/200 Yes Yes 180/190 190/200 Depending on use. Puff Pastry Yorkshire Pudding 40-45 20-25 Shelf placed directly on floor of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Individual Yorkshire Puddings Milk Pudding 130/140 140/150 Yes 200/210 70-90 105-135 40-50 45-50 180-240 Baked Custard Bread Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Meringues Main Oven Cookery Notes The oven is fitted with `Creda clean' liners and two rod shelves. To heat the oven, turn the control knob clockwise, selecting the o o o o required temperature between 80 C (175 F) and 230 C (450 F) as recommended in the temperature chart. The indicator light will immediately come on and remain on until the oven reaches the required temperature. This light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. It should 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 will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Since a fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, preheating the oven is often unnecessary. However food such as bread, scones, Yorkshire pudding, do benefit from being placed in a pre-heated oven. The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to o increase or decrease temperatures by 10 C Unless otherwise indicated in the charts, food is placed in a cold oven, i. e. [. . . ] Grill keeps turning on and off. 29 Something Wrong with your Cooker? Before contacting your Creda Service Centre/Installer, check the problem guide below. Problem Slight odour or small amount of smoke when using the cooker for the first time. Oven temperature seems too high or too low. Check This is normal and should cease after a short period. Check that the switch on the control unit is in the on position. [. . . ]