User manual CREDA HBD120E

[. . . ] D130E Installation & User Instructions 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 Safety Information Features Controls Clock / Minute Minder Operation Grill Pan and Handle Operation when using the Grill Guide to Grilling successfully Using the Oven for Fan Cooking Using the Oven for Other Functions Temperature Conversion Chart Oven Temperature Charts Cooking Results Not Satisfactory? [. . . ] Always reheat food thoroughly and ensure it is piping hot before serving. Only re-heat food once. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1-2 hours longer then deterioration in their appearance may be noticed. Never cook joints of meat over 2. 7kg (6 lb) or poultry over 2. 0kg (4lb 8oz). We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting. To seal in the meat juices, always cook meat or poultry at 170oC for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the slow setting and cooking immediately. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving. Always thaw frozen foods completely before cooking. We do not recommend placing frozen food in the oven to cook. Always bring soups, liquids and casseroles to the boil before placing in the oven. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly. If using dried red kidney beans it is important that the beans are soaked and then boiled for a minimum of 10 minutes before using in any dish to destroy any toxins. When cooking fish or egg dishes it may be necessary to check during cooking to avoid overcooking. Points to consider when preparing food for "SLOW" cooking: 16 Temperature Conversion Chart Main Conventional Oven 120 140 150 160 180 190 200 220 ­ ­ Top Convection Oven 110 130 140 150 170 180 190 210 220 ­ Main Fan Oven 100 120 130 140 160 170 180 200 210 220 Gas Mark 1 o F /2 250 275 300 325 350 375 400 425 450 475 1 2 3 4 5 6 7 8 9 17 Oven Temperature Chart - Meat Food Preheat No No No No No No No Main Fan Oven Cooking Note: Up to three shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Meat Beef Lamb Pork Chicken/Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) Turkey over 5. 5kg (12lb) Casserole Stews Temperature o C 160/180 160/180 160/180 160/170 150/160 150 140/150 Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 25 mins per 450g (1lb) + 25 mins extra 25 mins per 450g (1lb) + 25 mins extra 18-20 mins per 450g (1lb) + 20 mins extra 13-15 mins per 450g (1 lb) eg. 5kg (11 lb) = 143-165 mins 120 mins per 450g (1 lb)eg. 10kg (22 lb) = 264 mins 11/2 - 2 hours IF USING ALUMINIUM FOIL 1. Never allow foil to touch sides of oven. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached. Beef Rare 60 C O Pork O Lamb 80 C O Poultry 90OC Well Done 70 C Medium 70 C O 90OC 18 Oven Temperature Chart ­ Baking Baking Main Fan Oven Cooking Note: Up to three shelves may be used in this oven. The position of these is not important providing they are evenly spaced. Food Scones Small Cakes Victoria Sandwich Sponge Sandwich (Fatless) Swiss Roll Semi-rich Fruit Cake Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Pudding Milk Pudding Baked Custard Bread Meringues Preheat Yes No No Yes Yes No No No No Yes Yes No No Yes No 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 9-12 mins 15-25 mins 20-25 mins 15-20 mins 12-15 mins 11/4-11/2 hours Depending on use Depending on use Depending on use 40-45 mins 20-45 mins 11/2-2 hours 35-45 mins 20-30 mins 3-4 hours Note: If soft tub margarine is being used for cake making, we would recommend using the all in one method and to reduce the temperature by 10OC. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. 19 Cooking Result Not Satisfactory? GRILL Uneven cooking front to back Fat splattering Ensure that the grill pan is positioned centrally below the grill element. [. . . ] Reset the timer to the correct time of day (see, Clock / Minute Minder section). Operating the cooker under the following conditions may cause a safety device to operate. (a) Grilling with the door closed - always grill with the door open to the correct position - see grilling. (b) Grilling for an excessively long period at maximum setting see grilling guide. [. . . ]