User manual CREDA HB17006

[. . . ] 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. [. . . ] The meat thermometer will indicate when the required internal temp has been reached. Beef ­ Rare: 60oC Medium: 70oC Well Done: 75oC Lamb: 80oC Pork: 90oC Veal: 75oC Poultry: 90oC 17 Oven Temperature Charts ­ Baking Baking Food Scones Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Pudding Baked Custard Bread Meringues Yes Yes Yes Yes Yes Preheat Yes Fan Oven Cooking Temperature o C 210/220 170/180 160/170 170/190 180/200 140/150 130/140 190/200 190/200 180/190 190/200 130/140 140/150 200/210 70-90 Time in mins. 9-12 15-20 20-25 15-20 12-15 75-90 Time dependent on recipe. 45-50 Time dependent on recipe. 40-45 20-25 105-135 40-50 45-50 180-240 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. 18 Main Oven Cookery Notes The oven is fitted with `Credaclean' liners, two rod shelves and a meat pan. Remove the meat pan if it is not being used. To heat the oven, turn the controlo knob clockwise, selecting the 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. 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. (f) Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for o conventional ovens by approximately 25 C and the time by approximately 10 minutes per hour. (g) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (h) 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). If however, it is found necessary to accelerate this process, frozen food can obe o defrosted in the fan oven at a temperature of 80 C (175 F). A 1. 5kg (3lb) oven ready frozen chicken, placed in the meat pan, will defrost in approximately 11/2 ­ 13/4 hours. The breast should be covered with foil, held in position by skewers or string, and the giblets removed after defrosting but before cooking. THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY AFTERWARDS. 20 Using the Main Oven for Other Functions 90 "SLOW" Setting This is used for slow cooking, keeping food warm and warming plates for short periods. [. . . ] Operating the cooker under the following conditions may cause a safety cut-out to operate: a) grilling with the door shut; b) grilling for excessive long periods at maximum settings. Switch off the appliance and allow the cooker to cool for approx. Switch the cooker back on again and check that the grill is now operating correctly. When the grill control is operated at a setting less than maximum, this is normal regulator operation, not a fault. Sinking of cakes Over/Under cooking Fast/Slow cooking Nothing Works Grill does not work. [. . . ]