User manual INDESIT KD311-G

[. . . ] 50cm Free Standing Electric Cooker Instructions for installation and use KD3C1/G KD3C11/G Contents Introduction Installation Safety Information Features Control Panel Ceramic Hob Use of hotplates Hotplates General Information Notes Choosing Your Utensils Grilling Grill Chart Conventional Oven Conventional Oven cooking charts - Meat Conventional Oven cooking charts - Baking Using the Main Oven for Other Functions Care and Cleaning Cooking Results Not Satisfactory?Technical Characteristics Key Contacts 3 4 6 8 9 10 10 11 14 15 16 17 18 19 20 21 22 23 24 25 Back Cover You must read these instructions prior to using your appliance and retain them for future use. 2 Introduction Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable if the appliance has been installed in accordance with the installation instructions detailed in this booklet. To help make best use of your cooking equipment, please read this booklet carefully. [. . . ] The pilot light will immediately come on and will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. The cooking charts provided in this book 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. The oven is fitted with two rod shelves. The oven is heated by two tubular sheathed elements located under the floor of the oven and on the oven roof, inside the cavity. 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. The correct positioning of food is indicated in the temperature charts. To prepare meat and poultry for roasting in your conventional oven. (a) Wipe the joint, dry well with a clean cloth, kitchen tissue etc. Meat which has been stored in a refrigerator should be allowed to come to room temperature for approximately 30 minutes before cook ing, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added to the oven ready weight of the meat / poultry before calculating the cooking time. (c) Place the joint in the meat pan supplied with your cooker. Small joints weighing less than 1. 75kg (31/2 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) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (g) 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 Positions For optimum cooking performance, there must be clearance between meat pan and oven sides. The meat pan must be placed lengthways in the oven to allow for air circulation. Times and Temperatures for Roasting The secret of succulent, tender meat, is not to roast it too quickly, at too high a temperature. Best results are obtained when roasting is carried out at a low temperature. When a lower temperature is used, the joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry) and the splashing of fat onto the oven interior is reduced to a minimum. [. . . ] When the grill control is operated at a setting less than maximum, this is normal regulator operation, not a fault. Steam and/or condensation may appear from the vent at the rear of the appliance when using an oven particularly for foods with a high water content e. g. This is normal and any excess should be wiped off. Steam is a by-product of cooking any food with a high water content. [. . . ]