User manual CREDA HB18531E

[. . . ] 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 correct positioning of food is indicated in the temperature charts on pages 19 and 20. These charts are a guide only giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10°C. Food must never be placed directly on the floor of the oven with out a shelf in position, and there should always be at least 25mm (1") between the top of the food and the grill element. Most foods are cooked at a lower temperature in the smaller top oven than in a larger conventional main oven. Always ensure a 7. 5cm (3") gap is left at the front of the baking tray to ensure even cooking. Do not use utensils larger than 300mm (12") x 230mm (9"). Large utensils should be used in the main oven. The Top Oven is most useful for the longer, slower cooking required for cheaper cuts of meat ­ casserole cooking, pot roasting, braising etc. Small joints of meat up to 1. 5kg (3 lbs) or poultry up to 2. 5kg (6 lbs) in weight can be roasted in a small meat pan in the Top Oven, but should preferably be `slow roasted' or covered with a lid of aluminium foil (one or two incisions in the top of the foil will allow the meat or poultry to brown). Always ensure that there is at least 25mm (1") between the top of the foil and the grill element. Additional shelves can be purchased through your cooker supplier or Centre. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure even circulation do not use meat pans larger than 390 x 300mm (15" x 12") and baking trays no larger than 330 x 255mm (13" x 10"), these should be positioned centrally on the oven shelf. 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. Spares Temperature and Time 23 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. [. . . ] Switch the cooker back on again and check that the grill/top oven is now operating correctly. Ensure the grill/top oven control has been turned to grill position prior to setting its heat level. When the grill control is operated at a setting less than 5, this is normal regulator operation, not a fault. Top oven and grill do not work. Main oven works. Grill does not work. [. . . ]