User manual PERFORMANCE 24 EBV SCHEMA

[. . . ] The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. 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. [. . . ] 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. Oven Positions 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 meat thermometer will indicate when the required internal temp has been reached. Beef: Rare: Medium: Well Done: 60°C 70°C 75°C Lamb: Pork: Veal: 80°C 90°C 75°C Poultry: 9 0 ° C 11 Cooking Chart- Baking GB Conventional Oven Cooking Food Preheat Scones Small Cakes Victoria Sandwich Sponge Sandwich (Fatless) Swiss Roll Semi-rich Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Pudding Baked Custard Bread Meringues Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Temperature and Time 210/220°C approx. 170/180°C 6½"-7" tins approx. 160/170°C 61½-7" tins 1¼" -1½" hours 8"-9" tins 2"-2½" hours 200°C depending on use 200°C approx. depending on use 210/220°C 45-50 mins. 2"-2½" hours 150/160°C approx. 220°C 50-60 mins reducing to 200/210°C 100/110°C Large3½"-4½" hours Small 2½"-3" hours Position in Oven from bottom Runners 1 & 3 Runners 1 & 3 Runners 1 & 3 Runners 1 & 3 Runner 4 Runner 3 Runners 2 & 5 Runners 2 & 5 Runner 5 Runner 5 Runner 2 Runner 2 Runners 1 & 3 Runner 2 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. 12 Using the Main Oven for Other Functions ‘S’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: Points to consider when preparing food for “SLOW” cooking: 1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. [. . . ] Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. 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. If you do experience a problem with the appliance don't take risks, call in our Service Engineer. Our Parts are designed exclusively to fit your appliance. [. . . ]