User manual CREDA HB49807

[. . . ] Colonial Range Cooker Instruction and Recipe Book You must read these instructions prior to using the appliance and retain them for future reference. For more information on our exciting product range ring Creda Answer Centre 0541 54 64 74 OR Visit us on the NET at http://www. creda. co. uk Our site invites you to make use of our interactive cookbook and product selector. Feel free to browse our product range to see what's bubbling away at the moment or to ask for help on our products and services General Domestic Appliances Ltd. Morley Way Peterborough PE2 9JB Creda Answer Centre 0541 54 64 74 Web http://www. creda. co. uk It may be necessary from time to time to change the specification outlined in this booklet without notice. Any change which is made will not affect your statutory rights. Contents Introduction Installation Product Specification For your Safety ­ Always For your Safety ­ Never Features Control Panel Automatic Oven Timer Hotplates General Information Notes Temperature Comparison Scale Solar Plus Grill and Chart Conventional Grill and Chart Warming Compartment Fan Oven Cookery Notes Oven Temperature Charts ­ Meat Oven Temperature Charts ­ Baking Slow Setting Using the Slow Setting Slow Setting Menus Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker 4 5-6 7 8 9 10 11 12-17 18-19 19 20 21 22 23 25 26 27 28 29-36 37 39 40 3 Introduction to Colonial Your new cooker is guaranteed and will give lasting service. [. . . ] Oven Positions Since the distribution of heat in the Circulaire oven is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. 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 or utensils should not be placed directly on the floor of the oven for cooking. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven. Temperature and When 3 shelves are used to cook large quantities of food for Time 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 larger mass of food. Baking trays should have an equal gap on all sides to allow even air circulation. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The Creda fan oven make it possible, in most cases, to:­ (a) reduce the recommended temperature by 25°C (45°F). (b) reduce the recommended time by approximately 10 minutes per hour. (c) Make pre-heating the oven unnecessary for certain foods. 23 Fan 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 cooking time. (c) Place meat/poultry in the grill/meat pan supplied. 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. (d) Additional fat should not be added, except for veal, very lean meat or poultry which can either be `larded' with fat bacon or brushed very sparingly with cooking oil or melted fat. (e) Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. 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 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. [. . . ] Oven Liners ­ sides It should not normally be necessary to clean the `Credaclean' panels in water. If desirable remove the rod shelves and the side panels and wash them in warm soapy water, followed by rinsing in clean water. Grill/Oven Compartments Grill Door Main Oven Doors 38 Cooking Results Not Satisfactory? Problem Grilling Uneven cooking front to back Fat splattering Fan Oven Baking Uneven rising of cakes Check Ensure that the grill pan is positioned centrally below the grill element. Ensure that the grill is not set to too high a setting. Ensure that the oven shelves are level by using a spirit level on the rod shelf and adjusting the wheels/feet. [. . . ]