User manual FIRENZI FDO900BK

[. . . ] ELECTRIC DOUBLE OVEN AND GRILL FDO 900 INSTRUCTION BOOKLET IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the meanings of these warnings contact the Customer Care Department. INSTALLATION The appliance must be installed according to the instructions supplied. The installation work must be undertaken by a qualified electrician/ competent person. [. . . ] Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. · DO NOT place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. · The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart. 17 OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. FAN OVEN FOOD Biscuits Bread Bread Rolls/Buns Cakes: Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Gingerbread Flapjack Shortbread Casseroles: Beef/Lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings Pasta/Lasagne etc. Pastry: Choux Shortcrust Eclairs, Profiteroles Flaky/Puff Pies Mince Pies Meat Pies Quiche, Tarts, Flans SHELF POSITION Shelf COOKING TEMP °C 180 - 190 200 - 220 200 - 220 160 - 170 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 SHELF POSITION 2 crk. 1 crk. TOP OVEN COOKING TEMP°C 170 - 190 200 - 220 200 - 220 180 - 190 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 APPROX COOK TIME (m) 10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25 1¼ - 1½h 2¼ - 2½h 3 - 4½h depends on size 1¼ - 1½h 25 - 30 45 - 65 2½ - 3h 1¼ - 1½ 20 - 30 20 - 25 40 - 50 1½ - 2h 40 - 45 20 - 30 25 - 40 15 - 20 25 - 35 25 - 45 see roasting chart 8 - 10 30 - 40 20 - 30 1 - 1½ 1 - 1½ 25 - 40 15 - 25 positions are not critical but ensure that oven shelves are evenly spaced when more 140 - 150 1 crk. 140 - 150 140 - 160 1 crk. * 140 - 160 180 - 190 1 crk. * 180 - 190 Follow manufacturer's instructions 170 - 190 1 crk. 170 - 190 190 - 200 1 crk. * 190 - 200 190 - 200 1 crk. 170 - 180 170 - 180 210 - 220 190 - 200 190 - 210 180 - 210 160 - 180 210 - 220 190 - 200 170 - 180 180 - 190 180 - 190 210 - 220 200 - 210 1 crk. 170 - 180 210 - 220 190 - 200 190 - 210 180 - 200 160 - 180 220 - 230 190 - 200 170 - 180 180 - 190 180 - 190 200 - 210 200 - 210 Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes Roast Potatoes than one is Yorkshire Puddings: Large Individual used crk. = cranked shelf * or on a straight shelf on the oven base Note: Shelf positions are counted from the bottom of the oven. Do not use the cranked shelf from the grill in the main oven. 18 ROASTING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose FAN OVEN 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 15 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over according to size according to size Duck Pheasant Rabbit Potatoes with meat Potatoes without meat 160-180°C 160-180°C 160-180°C 160-180°C 180-190°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 19 DEFROST FEATURE USES OF DEFROST FEATURE This main fan oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e. g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc. HOW TO DEFROST · Turn the main oven temperature control to the defrost setting. THINGS TO NOTE · The oven fan and internal oven light will come on. HINTS AND TIPS · · · Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. It is preferable to thaw fish, meat and poultry slowly in the fridge. [. . . ] Cut bared wires 10mm away from the end of the inner insulation. Where uninsulated Earth wires are used ensure they are suitably sheathed to leave 10mm bare wire to fit into the terminal. Clamp bare wires into the relevant terminal and check they are held by tugging each one in turn. Clamp the mains cable securely ensuring 5mm of the outer insulation is inside the terminal block and that the wires are not taught but not so slack as to cause any fouling. [. . . ]