User manual CREDA HB18505E

[. . . ] 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. [. . . ] Keep the outside of the pan clean and free from streaks of oil or fat. 11 Hob General Information CHOICE OF UTENSILS Every Electric Hob deserves the right choice of utensils. We recommend for optimum performance the use of good quality utensils. Always PANS SHOULD NOT q Use good quality flat-based cookware on all electric heat sources. q Ensure pans have clean, dry bases before use. q Ensure pans match size of heating area. Be convex (bowed out) q Remember good quality pans retain heat well, so generally only a low or medium heat is necessary. q Ensure pan handles are positioned safely and away from heat sources. q Lift pans, do not drag. Never q Use gauze, metal pan diffusers, asbestos mats and stands e. g. Wok stands ­ they can cause overheating. q Leave an element switched on when not cooking. q Drag or slide utensils across the hob surface. Be concave (bowed in) Be rimmed Be deeply ridged q Place large preserving pans or fish kettles across two hotplates. q Deal with spillage immediately but with care. It is not necessary to baste, when roasting in an electric oven, and liquid/stock should not be added to the meat pan. To prepare meat for roasting in your electric oven 16 Oven Cookery Notes Temperature and Time The secret of succulent, tender meat, is not to roast quickly at too high a temperature. Best results are obtained when roasting is carried out at low temperatures. When a lower temperature is used, joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry), and the splashing of fat onto oven interior is reduced. When a complete meal is being cooked in the oven, cooking time may need to be increased, and temperature may need to be raised for approximately the last 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). The times and temperature suggested should be used as a guide but may vary according to:­ 1. Whether you prefer meat rare, medium or well done. a) A short thick joint requires a longer cooking period than a long thin joint. b) A small joint under 1. 5kg (3lbs) takes longer per 450g (1lb) than a large one, whereas a large joint over 3kg (6lbs) will cook in the time given for `minutes' per 450g (1lb) without the `minutes' over added. c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. (The weight of stuffing should be added to the oven ready weight of meat/poultry to calculate roasting times. ) Never use meat pans larger than 390 x 300mm (15"x12") and baking trays no larger than 330x255mm (13"x10"), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven. [. . . ] The following may cause cakes to sink: 1. Using normal creaming method with soft margarine. Refer to the cooking times and temperatures given in the oven temperature charts, however, it may be necessary to increase or decrease temperatures by 10°C to suit personal taste. Do not use utensils greater than 75mm (3") in height for roasting Is the main cooker wall switch turned on? [. . . ]