User manual INDESIT FIMU23IXS

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Manual abstract: user guide INDESIT FIMU23IXS

Detailed instructions for use are in the User's Guide.

[. . . ] Instructions for Installation and Use Contents Warnings, 2 Electric built under double oven GB GB English, 2 Introduction, 3 Safety Information, 4-5 Features, 6 Controls, 7 The electronic programmer, 8 Grill Pan and Handle, 9 Operation when using the Top Oven for Grilling, 10 Using the Top Oven as a Convection Oven, 11 FIMU 23 IX S FIMU 23 S Operation when using the Top Oven as a Convection Oven, 12 Using the Main Oven for Fan Cooking, 13 Using the Main Oven for Other Functions, 14 Temperature Conversion Chart, 15 Oven Temperature Chart - Meat, 16 Oven Temperature Charts - Baking, 17 Cooking Results Not Satisfactory, 18 Care and Cleaning, 19-21 Installation, 22-23 If Something Goes Wrong?, 24 If it Still Won't Work/ Disposal of the appliance, 25 Guarantee Information, 26 Service Information, 27 You must read these instructions prior to using your appliance and retain them for future use. Warnings GB • WARNING: The appliance and its accessible parts become hot during use. • Children less than 8 years of age shall be kept away unless continuously supervised. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be made by children without supervision. [. . . ] Turn the Multifunction Control (D) clockwise to the setting: This defrosts by circulating the air around the food, time to defrost will depend on type and size of the food. Foods ideally suited to defrosting using the fan only setting are cream/cream cakes, butter cream filled cakes, gateaux, cheese cakes, iced cakes, quiches, pastries, biscuits, bread, croissants, fruit and many delicate frozen foods. If fish, meat and poultry are to be defrosted using the fan only setting, where possible it is recommended that the food should be small and thin. When inserting the shelf make sure the backstop is at the rear of the cavity (see image). The items should be placed so that the maximum amount of surface area is exposed to the circulating air, and that they are turned regularly to ensure even defrosting. Larger cuts of meat and poultry may be defrosted by using the fan only setting up to a maximum weight of 2 kg (4lb 8oz). It is important to wash both meat and poultry and cooking utensils immediately after defrosting and before cooking. It is very important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth. LIGHT ONLY SETTING When the Multifunction Control (D) is turned clockwise to the will illuminate: setting, the main oven light only !Do not use the oven lamp as/for ambient lighting 14 Temperature Conversion Chart The chart below gives details of comparisons of oven settings for gas conventional ovens and fan oven in degrees °F and °C GB Conventional Oven Gas Mark °F ½ 1 2 3 4 5 6 7 8 9 250 275 300 325 350 375 400 425 450 475 °C 120 140 150 160 180 190 200 220 230 240 Fan Oven °C 100 120 130 140 160 170 180 200 210 220 15 Oven Temperature Chart - Meat GB Food Meat Beef Lamb Pork Veal Chicken/Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) Turkey over 5. 5kg (12lb) Casserole Cooking Food Meat Beef/ Lamb (Slow Roasting) Beef/ Lamb (Foil Covered) Pork (Slow Roasting) Pork (Foil Covered) Veal (Slow Roasting) Veal (Foil Covered) Poultry/Game (Slow Roasting) Poultry/Game (Foil Covered) Casserole Cooking Pre-heat Yes Yes Yes Yes Yes Yes Yes Yes Yes Temperature °C 170/180 190/200 170/180 190/200 170/180 190/200 170/180 190/200 150 Main Fan Oven Cooking Note: Up to two shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Pre-heat No No No No No No No No Temperature °C 160/180 160/180 160/180 160/170 160/180 150/160 150 140/150 Top Oven Convection Cooking Time (approx. ) 35 mins per 450g (1lb) + 35 mins over 35 mins per 450g (1lb) 40 mins per 450g (1lb) + 40 mins over 40 mins per 450g (1lb) 40-45 mins per 450g (1lb) + 40 mins over 40-45 mins per 450g (1lb) 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-2½ hrs Position From Base of Oven 1 1 1 1 1 1 1 1 1 Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra. 25-30 mins per 450g (1lb) + 25 mins extra 18-20 mins per 450g (1lb) + 20 mins extra. 10kg (22lb) = 264 mins 1½ - 2 hrs COOKING MEAT/POULTRY IN THE TOP OVEN Small joints of meat up to 1. 5Kg (3 lbs) and poultry up to 3. 6Kg (8lbs) can be roasted in a small meat pan in the top oven. 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 of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached. Beef Rare 60°C Medium 70°C Well Done 75°C Pork 90°C Lamb 80°C Poultry 90°C 16 Oven Temperature Charts - Baking Main Fan Oven Cooking Baking Food Scones Small Cakes Victoria Sandwich Sponge Sandwich (Fatless) Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Pudding Milk Pudding Baked Custard Bread Meringues Note: Up to two shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Pre-heat Yes No No Yes Yes No No No No Yes Yes No No Yes No Temperature °C 210/220 170/180 160/170 180/190 190/200 140/150 130/140 190/200 190/200 180/190 190/200 130/140 140/150 200/210 90 Time in mins. 10-15 mins 20-25 mins approx 20-30 mins 15-20 mins 10-15 mins 60-75 mins Depending on size Depending on use Depending on use 30-45 mins 20-45 mins 90-120 mins 35-45 mins 20-30 mins 180-240 mins GB Baking Food Scones Small Cakes Victoria Sandwich Sponge Sandwich (Fatless) Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Pudding Milk Pudding Baked Custard Bread Meringues Pre-heat Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Top Oven Convection Cooking Temperature °C 210/220 180/190 170/180 180/190 200/210 150/160 140/150 190/200 200/210 190/200 200/210 140/150 150/160 200/210 100 Time in mins. 10-15 mins 20-25 mins 20-30 mins 20-25 mins 10-15 mins 7 inch 60-75 mins Depending on size Depending on recipe Depending on recipe 30-40 mins 20-30 mins 90-120 mins 40-50 mins 30-40 mins 150-180 mins Position from Base of Oven 3 3 3 3 3 2 2 3 2 1 or 2 1 or 2 3 2 1 or 2 3 Note: If soft tub margarine is being used for cake making, we would recommend using the all in one method and to reduce the temperature by 10°C. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. 17 Cooking Results Not Satisfactory GB GRILL Uneven cooking front to back Ensure that the grill pan is positioned centrally below the grill element. Ensure that the grill setting control (A) is not set too high. TOP OVEN BAKING Uneven cooking front to back Ensure that the cooking utensil is at least 100mm (4") from the front of the shelf. Uneven rising Ensure that the shelf is level (as above) and that the food is positioned correctly in the oven. Overcooking Remember to reduce cooking temperatures by 10°C from standard recipes when using the top oven. [. . . ] The crossed out "wheeled bin" symbol on the product reminds you of your obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. Spare Parts Please remember your new appliance is a complex piece of equipment. 'DIY' repairs or unqualified and untrained service people may put you in danger, could damage the appliance and might mean you lose cover under the Parts Guarantee. If you do experience a problem with the appliance don't take risks, call in our Service Engineer. [. . . ]

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