User manual PARKINSON COWAN R1200BUN

[. . . ] SLOT-IN ELECTRIC COOKER WITH GAS HOB Owners handbook and Installation instructions 27 IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the cooker. If you are unsure about any of the information in this book contact the Customer Care Department. l Always stand back from the cooker when INSTALLATION opening the oven door to allow any build up of steam or heat to release. [. . . ] DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge. Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking cooling and freezing foods. 25 GENERAL HINTS AND TIPS CONDENSATION AND STEAM When food is heated it produces steam in the same way as a boiling kettle does. The ovens are vented to allow some of this steam to escape. However, always stand back from the cooker when opening the oven doors to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the cooker, e. g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the cooker. To prevent discolouration occurring, regularly wipe away condensation and any soilage from the cooker surfaces. COOKING TO REDUCE SOILAGE Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try cooking at lower temperatures for an increased length of time, you will save energy and often the joint is more tender. Use minimal, if any, extra oil or fat when roasting meat, potatoes only require brushing with fat before cooking. Extra fat in the oven during roasting will increase splashing and soilage. It is not necessary to add water to the meat tin when roasting. The water and the fat juices from the joint create excessive splattering during cooking, even at normal temperatures, as well as causing condensation. Covering joints during cooking will also prevent splashing onto the interior surfaces. Removing the covering for the last 20-30 minutes will allow extra browning if required. Some large joints and turkeys especially benefit by this method of cooking, allowing the joint to cook through before the outside is overbrowned. During roasting the fat from the joint will be contained beneath the trivet and therefore prevent it from splattering onto the Stayclean finish. COOKWARE Baking trays, dishes etc. , should not be placed directly against the grid covering the fan at the back of the Ultra Fan ovens. Do not use baking trays larger than 30cm x 35cm (12" x 14") as they will restrict the circulation of heat and may affect performance. The material and finish of the baking tray and dishes will affect the degree of base browning of the food. [. . . ] Reposition appliance and check that top bracket engages into appliance back as shown in Fig. 4b. Fig. 4a Fig. 4b INSTALLATION INSTRUCTIONS PRESSURE TESTING 1. The rapid injector is used as a pressure test point. Connect the pressure gauge to the Rapid injector. [. . . ]