User manual INDESIT H 361

[. . . ] To help make best use of your cooking equipment, please read this booklet carefully. The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. When the cooker is first used an odour may be emitted, this will cease after a period of use To help remove the `new' smell, heat up the empty ovens to maximum temperature for a minimum of two or three hours, keeping the oven doors closed. Ensure that the room is well ventilated (e. g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. [. . . ] To ensure even cooking of the food it is important that cooking utensils are positioned correctly on the oven shelf so that the element is directly above. As a guide, the front of the utensil should be approx. 100mm (4") from the front of the shelf. Important Always remove the grill pan handle from the grill pan, when the pan is being used for oven cooking. Always use oven gloves when basting, turning or removing food from the oven. Note: Charts are a guide only, to suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10oC. It may also be necessary to increase or decrease cooking times. Shelf Positioning ENSURE SHELVES ARE FITTED THE CORRECT WAY UP 5 4 3 2 1 DO NOT PLACE FOOD/UTENSILS DIRECTLY ON THE OVEN FLOOR There should always be at least 25mm (1 inch) between the top of the food and the grill element. WARNING: Items stored in the top oven will get hot when the main oven is in use. DO NOT allow young children near to the appliance when the top oven is in use as the surfaces get extremely hot. 16 Operation when using the Top Oven as a Convection Oven TOP OVEN PILOT TIMER B TOP OVEN TEMPERATURE CONTROL A GRILL SETTING CONTROL Step 1 Place the shelf in the correct position (see Oven Temperature Charts). Step 2 Select the required cooking temperature (100­220°C) using control (B) (see Top Oven Temperature Charts). The pilot light will immediately come on, and remain on until the oven reaches the required temperature. The light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. Step 3 Place the food centrally on the shelf below the element ensuring the oven door is closed. NOTE: At the end of your cooking, always return control (B) to the OFF (O) position. Plate Warming Place the plates/dishes on shelf position 1 from the base of the top oven, and turn top oven temperature control (B) to 100°C for 10-15 minutes. Food should be cooked immediately after defrosting. 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 main oven light only will illuminate. setting, the 19 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. GAS MARK °F 1 CONVENTIONAL OVEN °C 120 140 150 160 180 190 200 220 230 240 FAN OVEN °C 100 120 130 140 160 170 180 200 210 220 /2 1 2 3 4 5 6 7 8 9 250 275 300 325 350 375 400 425 450 475 20 Oven Temperature Charts - Meat Food Top Oven Convection Cooking Preheat Temperature °C 170/180 190/200 170/180 190/200 170/180 190/200 170/180 190/200 Yes Yes 150 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 Yes 25-30 mins per 450g (1lb) 2 -21/2 hours Shelf 1 Time (approx. ) Yes Yes Yes Yes Yes Yes Position from Base of Oven 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 Food 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 18-20 mins per 450g (1lb) + 20 mins extra 13-15 mins per 450g (1lb) eg. 5kg (11lb) = 143-165 mins 12 mins per 450g (1lb) eg. 10kg (22lb) = 264 mins 11/2 - 2 hours 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. Meat Preheat Temperature °C Beef No 160/180 Lamb No 160/180 Pork No 160/180 Veal No 160/170 Chicken/Turkey up to 4kg (8lb) No 160/180 Turkey up to 5. 5kg (12lb) No 150/160 Turkey over 5. 5kg (12lb) No 150 Casserole Stews No 140/150 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. IF USING ALUMINIUM FOIL 1. Never allow foil to touch sides of oven. Never 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 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. Well Done 75°C Pork 90°C Lamb 80°C Poultry 90°C Rare 60°C Beef Medium 70°C 21 22 Oven Temperature Charts - Baking Baking Baking Main Fan Oven Cooking Top Oven Convection Cooking Preheat Temperature °C 210/220 10-15 mins 20-25 mins 20-30 mins 20-25 mins 10-15 mins 7 inch 60-75 mins Depending on size 140/150 190/200 200/210 Yes Yes Yes Yes Yes Baked Custard Bread Meringues Yes Yes 190/200 200/210 140/150 150/160 200/210 100 Depending on recipe Depending on recipe 30-40 mins 20-30 mins 90-120 mins 40-50 mins 30-40 mins 150-180 mins 180/190 170/180 180/190 200/210 150/160 Yes Yes Yes Yes Yes Yes Yes Yes Time (approx. ) Note: Up to two shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Food Scones Small Cakes Victoria Sandwich Sponge Sandwich (fatless) Swiss Roll Semi-rich Fruit Cake Rich Fruit Cakes Position from Base of Oven Shelf 3 Shelf 3 Shelf 3 Shelf 3 Shelf 3 Shelf 2 Shelf 2 Shelf 3 Shelf 2 Shelf 1 or 2 Shelf 1 or 2 Shelf 3 Shelf 2 Shelf 1 or 2 Shelf 3 Food 10-15 mins 20-25 mins 20-30 mins 15-20 mins 10-15 mins 60 - 75 mins Depending on use Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Pudding Milk Pudding Depending on use Depending in use 30-45 mins 20-45 mins 90 - 120 mins 35-45 mins 20-30 mins 180 - 240 mins Preheat Time (approx. ) Temperature °C Scones Yes 210/220 Small Cakes No 170/180 Victoria Sandwich No 160/170 Sponge Sandwich (fatless) Yes 180/190 Swiss Roll Yes 190/200 Semi-rich Fruit Cake No 140/150 Rich Fruit Cakes No 130/140 Shortcrust Pastry No 190/200 Puff Pastry No 190/200 Yorkshire Pudding Yes 180/190 Yes 190/200 Individual Yorkshire Pudding Milk Pudding No 130/140 Baked Custard No 140/150 Bread Yes 200/210 Meringues No 90 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. Cooking Results Not Satisfactory GRILL Uneven cooking front to back Fat splattering Ensure that the grill pan is positioned centrally below the grill element. Ensure that the grill pan is not lined with foil. [. . . ] The date of purchase (please keep the receipt as evidence will be required when an engineer calls) enter the date here: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Please make sure you have all these details ready when you call. 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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