User manual INDESIT KP100IX

[. . . ] Free Standing Dual Fuel Cooker Instructions for installation and use KP100IX Contents PAGE Introduction For Your Safety Clock / Minute Minder Operation Hotplate Twin Grill Ovens Oven Cooking Charts Care and Cleaning Something Wrong with your cooker?Installations If it still won't work Key Contacts 3 4 6 8 9 10 11 13 15 16 23 Back Cover This appliance must be installed in accordance with the regulations in force and only used in a well ventilated space. The data badge is fitted on the rear panel. The model/serial number can also be found on a badge located below the left-hand oven door beneath the door seal. [. . . ] The charts on pages 12 and 13 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. Unless otherwise indicated in the charts, the cooking times for the fanned oven are for food placed in a cold oven ie. 5kg (11lb) =143-165 mins 12 mins per 450g (1 lb) e. g. 10kg (22lb) = 264 mins No 160/180 Lamb No 160/180 Pork No 160/180 In meat pan on runner 2 Veal No 160/170 Chicken/ Turkey up to 4kg (8 lb) No 160/180 Turkey up to 5. 5kg ( 12 lb) 150-160 No Over 5. 5kg (2lb) 150 11/2 - 2 Hrs Yes Yes 180 140/160 18 mins per 450kg (1 lb) eg. 10kg (22lb) = 352 mins Casserole Stews No 140-150 2-21/2 hrs Runner 3 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: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C 11 12 OVEN COOKING CHART - BAKING Fan Oven Cooking Temperature and Time heat Food PreTemperature and Time 220/230°C approx. 170/180°C 61/2"­7" tins approx. 160/170°C 7"- 8" tins 11/4 ­11/2 hours 190/200°C depending on use 220°C approx. depending on use 200/210°C 30-45 mins. 8-10 mins. Conventional Oven Cooking Position in Oven from bottom Preheat Scones Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes 160/170°C approx. 120/130°C dependent on use 140/150°C approx. 190/200°C dependent on use 170/180°C approx. 3-4 hrs. Yes Runner 3 Runner 3 Runner 3 Runner 3 Runner 3 Runner 2 Runner 3 Runner 2 Runner 2 & 5 Runner 3 Runner 3 Small Cakes No Victoria Sandwich No Sponge Sandwich (Fatless) Yes Swiss Roll Yes Rich Fruit Cakes No Semi-rich Cakes No Shortcrust Pastry No Puff Pastry No Yorkshire Pudding Yes Individual Yorkshire Puddings Yes Milk Pudding No 150/160°C approx. 2 ­ 21/2 hours 150/160°C approx. 230°C 50-60 mins reducing to 210/220°C 230°C 45-50 mins after first 10 minutes 100/110°C Large 31/2 ­ 41/2 hours Small 21/2 ­ 3 hours Runner 2 Runner 2 Runner 2 Runner 1 Baked Custard No 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 margarine or butter only. Bread Yes Meringues No Care and Cleaning Switch off the electricity supply and allow to cool before cleaning the cooker. Clean the cooker regularly and wipe up spills soon after they occur to prevent them from becoming burnt on. Never use biological washing powder, caustic cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or oven chemical cleaners of any kind. Before moving your cooker ensure that it is cool and note that it is heavy so you may require assistance. [. . . ] The mains cable must pass through the cable clamp adjacent to the terminal block. Sufficient cable should be used to allow the cooker to be pulled out for servicing. INSTALLATION & OPERATIONAL CHECKS After installation, check for gas soundness. Fit the hotplate burner bodies, enamelled discs and pan supports referring to the instructions for use where necessary. [. . . ]