User manual CREDA HB37447

[. . . ] This guarantee is only applicable if the appliance has been installed in accordance with the installation instructions detailed in this booklet. To help make the best use of your Creda 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 first using the cooker ensure that the room is well ventilated (e. g. [. . . ] The pilot light will immediately come on the 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. Note: If the pilot light does not come On when the control is turned, check that the timer is in Manual operation. 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 Circulaire fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, pre-heating the oven is often unnecessary. However, foods such as bread, scones, Yorkshire pudding, should be placed in a preheated oven. The 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. Unless otherwise indicated in the charts, food is placed in a cold oven, i. e. If food is placed in an already hot oven, the suggested cooking time should be reduced, depending on the type and quantity of food being cooked. Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb). Frozen Meat and Poultry 24 Oven Temperature Charts ­ Meat Conventional Oven Time (approx. ) 20-25 mins per 450g (1 lb) + 20 mins extra Beef Yes 190/200oC approx. per 450 (1 lb) + 25 mins extra 190/200oC approx. per 450 (1 lb) + 25 mins extra Fan Oven Cooking Meat Preheat Temperature and Time Meat Pre- Temperature o heat C Position in Oven from bottom Beef 25 mins per 450g (1 lb) + 25 mins extra Lamb Yes 25 mins per 450g (1 lb) + 25 mins extra 25-30 mins per 450g (1 lb) + 25 mins extra 18-20 mins per 450g (1 lb) + 20 mins extra Yes 13-15 mins per 450g (1 lb) e. g. 5kg (1 lb) = 143-165 mins. No 160/180 Lamb No 160/180 Pork Pork Yes No 160/180 Veal Veal No 160/170 190/200oC approx. per 450 (1 lb) + 30 mins extra 190/200oC approx. per 450 (1 lb) + 30 mins extra In meat pan on runner 2 Chicken/ Turkey No up to 4 kg (8 lb) Poultry/ Game Yes Yes Turkey 12 mins per 450g (1 lb) e. g. 10kg (22 lb) = 264 mins. 160/180 Turkey up to 5. 5kg (12 lb) 150/160 190/180oC approx. per 450 (1 lb) + 20 mins extra No over 5. 5kg (12 lb) 11/2 - 2 hrs 150 up to 5. 5kg (12 lb) allow 22 mins per 450g (1 lb) at 190oC e. g. 5kg (1 lb) = 242 mins over 5. 5kg (12 lb) allow 18 mins per 450g (1 lb) at 180oC e. g. 10 kg (22 lb) = 352 mins In a suitable tin on runner 1 140/160oC approx. Runner 3 Casserole Stews No 140-150 Casserole/Stews Yes If using aluminium foil, never: 1. [. . . ] The higher the temperature the more effective it is. In most cases normal cooking operation at this temperature will permit this cleaning operation to proceed during cooking. However if higher cooking temperatures are not used regularly it may be necessary, to prevent heavy soiling, to run the oven without a meat pan at maximum setting for a couple of hours. This may be necessary once a month or once every two or three months depending on the type and amount of oven cooking. [. . . ]