User manual CREDA HB11800

[. . . ] This guarantee is only applicable if the appliance has been installed in accordance with the installation instructions detailed in this booklet. 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 When first using the cooker 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. [. . . ] C 15 Grill Chart Food Preheat for 5 mins. Shelf Position from Base of Oven Approx. Cooking Time Toasting of Bread Products Small cuts of meat, sausages, bacon, etc. Chops, etc Fish whole Fillets Pre-cooked potato products Pizzas 6 4/5 2 2 3-10 mins. depending on type/ thickness of food 15-20 mins. 4/5 1 1 2 2 20-25 mins. 10-20 mins. 4/5 4/5 4/5 1 Preheat pan first 8-12 mins. 5-7 mins. Browning of food 6 1 The temperatures below relate to heat settings recommended on food packs. High Medium High Medium Medium Low Low Very Gentle = = = = = = 6 5 4/5 3 2 1 NEVER LINE THE GRILL PAN WITH ALUMINIUM FOIL. 16 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) 2-2 /2 hrs 1 Top Oven Cooking 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) Shelf placed directly on floor of oven. Yes No 190/200 160/180 25 mins per 450g (1lb) + 25 mins extra Veal (slow roasting) Chicken/ Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) over 5. 5kg (12lb) Casserole Stews 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 No 140-150 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. Food should not be placed directly on the floor of the oven. To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven. When three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the charts by a few minutes, to allow for the loss of heat due to the extra time taken to load the oven, and the large mass of food. Baking trays should allow an equal gap at either side of the oven. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The introduction of improved thermal insulation on fan ovens makes it possible, in most ocases, to reduce o (a) the recommended temperature by 25 C (45 F) and (b) the recommended time by approximately 10 minutes per hour. Temperature and Time 19 Main Oven Cookery Notes To prepare meat and poultry for roasting in your fan oven. (a) Wipe the meat or poultry, dry well and weigh it. Meat which has been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added before calculating the cooking time. (c) Place meat/poultry in the meat pan supplied with your cooker. Small joints weighing less than 1. 75kg (3 1 /2 lbs) should be roasted in a smaller meat pan/tin - or they may be 'pot roasted' a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. [. . . ] amount of smoke when using the cooker for the first time. Is the main cooker wall switch turned on?Nothing Works There may be no electricity supply. Oven temperature seems too high or too low. [. . . ]