User manual INDESIT KD643E

[. . . ] The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. When the cooker is first used an odour may be emitted, this will cease after a period of use When first using the cooker ensure that the room is well ventilated (e. g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room until the smell has ceased. [. . . ] For thicker foods requiring longer cooking, turn the switch to a lower setting after the initial sealing on both sides at maximum. The thicker the food the lower the control should be set. Door in grilling position 16 Guide To Grilling Pre - heat the grill for 5 minutes on maximum control setting before grilling GRILL CHART Food Grill Setting Approximate Cooking time Toasting of Bread products Small cuts of meat, sausages, bacon, etc. Gammon steaks Chicken pieces Fish: fingers Whole Fillets Fish in breadcrumbs 4 / Max 4 / Max for 4 mins. 4 / Max 3 - 10 mins. 10 - 20 mins. 20 - 30 mins. 10 - 20 mins. Whole fish and fillets placed in the base of the grill pan. 3/5 15 - 20 mins. Pre - Cooked potato products 3/5 15 - 20 mins. Pizzas 3/5 12 - 15 mins. in the base of the grill pan. Browning of food 4 / Max 8 - 10 mins. Dish placed directly on shelf. The settings in the above guide have been developed to cook food successfully without excessive fat spitting and splashing. 17 Top Oven Cookery Notes The top oven should be used to cook small quantities of food. The oven is designed so that the grill element operates at a reduced heat output, this is combined with a heating element situated underneath the floor of the oven. To ensure even cooking of the food it is important that cooking utensils are positioned correctly on the oven shelf so that the element is directly above. There are two cooking positions, the shelf placed on runner 1 or 2 (from the base), do not use shelves upside down. Food/utensils must not be placed directly on the oven floor. 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 our Parts Department (see Key Contacts, back page). Food or utensils should Never be placed directly an the floor of the oven for cooking. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure oven circulation do not use meat pans larger than 390 x 300mm (15"x12") and baking trays no larger than 330 x 255mm (13"x 10"), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven. To avoid unnecessary cleaning, rod shelves which are not in use, should be removed from the oven. When all three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the temperature charts by a few minutes, to allow for the loss of heat due to extra time taken to load the oven, and the larger mass of food. Baking trays should have an equal gap at either side of the oven. Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb). Temperature and time Frozen meat and poultry 19 20 Oven Temperature Charts ­ Meat Fan Oven Cooking Time (approx. ) 35 mins per 450g (1lb) + 35 mins over. Beef Lamb No No No No Pork Runner 1 from bottom of oven. Top Oven Cooking Position in Oven Meat No 160/180 160/180 160/170 160/180 150/160 No over 5. 5kg (12lb) Casserole Stews No 150 140-150 160/180 Pre- Temperature °C heat Meat Pre- Temperature °C heat Time (approx. ) Beef/ Lamb (slow roasting) Yes 170/180 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 25-30 mins per 450g (1lb) + 25 mins extra 18-20 mins per 450g (1lb) + 20 mins extra Beef/ Lamb (foil covered) 35-40 mins per 450g (1lb) 40 mins per 450g (1lb) + 40 mins over 40 mins per 450g (1lb) 40-45 mins per 450g (1lb) + 40 mins over Veal Chicken/ Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) 40-45 mins per 450g (1lb) 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-21/2 hrs Yes 190/200 Pork (slow roasting) Yes 170/180 Pork (foil covered) Yes 190/200 Veal (slow roasting) Yes 170/180 Veal (foil covered) Yes 190/200 Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 13-15 mins per 450g (1lb) e. g. 5kg (11lb) = 143-165 mins 12 mins per 450g (1lb) e. g. [. . . ] The Model number and the Serial number of your appliance. The date of purchase (please keep the receipt as evidence will be required when an engineer calls) enter the date here: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Please make sure you have all these details ready when you call. Spare Parts Please remember your new appliance is a complex piece of equipment. `DIY' repairs or unqualified and untrained service people may put you in danger, could damage the appliance and might mean you lose cover under the Parts Guarantee. [. . . ]