User manual CREDA HBX252E

[. . . ] X252E 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 08701 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 08701 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 For your Safety ­ Always For your Safety ­ Never Features X252E Control Panel Hob Temperature Conversion Scale Top Oven/Grill Cookery Notes Grill Chart Oven Temperature Chart ­ Meat Oven Temperature Chart ­ Baking Main Oven Cookery Notes Using the Main Oven for other Functions Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker Key Contacts 4 5 7 8 9 10 11 13 14 16 17 18 19 21 22 24 25 Back Cover 3 Introduction Your new appliance is guaranteed* and will give lasting service. [. . . ] 10kg (22lb) = 264 mins Casserole Cooking Yes 150 11/2 - 2 Hrs If using aluminium foil, never: 1. Cover shelves with foil. 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, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef Rare: 60oC Lamb: 80oC Poultry: 90oC o o Medium: 70 C Pork: 90 C Well Done: 75oC Veal: 75oC 17 18 Oven Temperature Charts ­ Baking Top Oven Cooking Preheat Temperature o C Time in mins. 9-12 Yes 210/220 170/180 160/170 Yes Yes 170/190 180/200 140/150 130/140 190/200 Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Shelf placed directly on floor of oven Shelf placed directly on floor of oven Baking Position In Oven Preheat Temperature o C 200 180 170 20 15 9-12 60-90 120-135 40-45 Depending on use Fan Oven Cooking Time in mins. 8-10 15-20 20-25 15-20 12-15 75-90 Depending on size. Food Yes Yes Yes Yes 180/190 190/200 150/170 150 190/200 200/220 190/200 200/210 140 150 200/210 100 40-45 40-45 105-135 45-50 25-30 150-180 Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes 15-20 Scones Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit Cake Rich Fruit Cakes Shortcrust Pastry 45-50 190/200 Yes Yes 180/190 190/200 Depending on use. Puff Pastry Yorkshire Pudding 40-45 20-25 Shelf placed directly on floor of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Individual Yorkshire Puddings Milk Pudding 130/140 140/150 Yes 200/210 80-90 105-135 40-50 45-50 180-240 Baked Custard Bread Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Meringues Main Oven Cookery Notes The oven is fitted with `Creda clean' liners, two rod shelves and a meat pan. Remove the meat pan if it is not being used. To heat the oven, turn the control knob clockwise, selecting the o o o o required temperature 80 C (175 F) and 230 C (450 F) as recommended in the temperature chart. The indicator light will immediately come on and 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. 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 fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, preheating the oven is often unnecessary. However food such as bread, scones, Yorkshire pudding, do benefit from being placed in a pre-heated oven. The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to o 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. Oven Positions Since the distribution of heat in the circulaire ovens is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. The Top Oven rod shelf can be used in the Main Oven when cooking large quantities of food. Additional shelves can be purchased through your oven supplier or Spares Centre. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. [. . . ] Check that the temperature has been set in accordance with the temperature charts. It may be necessary to increase or decrease the recommended temperature by up to 10oC to suit your taste. Check that the temperature and shelf position are as recommended in the temperature charts. Check that the containers being used in the oven allow sufficient air flow around them. [. . . ]