User manual TRICITY ATB3451

[. . . ] 600 mm Built In Oven OPERATING AND INSTALLATION INSTRUCTIONS MODEL SUSSEX TECHNICAL DETAILS MODEL NO. ATB 3441, 3451 SUSSEX Voltage: Wattage: Height: Width: Depth: 230/240 Volts AC 50 Hz 2. 7/2. 9kW 595 mm 595 mm 545 mm (excluding handles and knobs) 37kg Weight: This appliance complies with: European Council Directive 73/23/EEC. CE Marking Directive 93/68/EEC. CONTENTS Please follow these instructions step by step to install and operate your oven safely and easily. 6 6 6 7 7 8 8 8 8 Getting Things Ready . [. . . ] Without preheating, however, you may find you need to add an extra 5-10 minutes on the recommended cooking times. For recipes needing high temperatures, e. g. bread, pastries, scones, soufflés, etc. , best results are achieved if the oven is preheated first. COOKING TEMPERATURES Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the chart on page 25. As a guide reduce temperatures by about 20°C-25°C for your own recipes. BATCH BAKING The fan oven cooks evenly on all shelf levels, especially useful when batch baking. SELECTING THE FAN OVEN 1) 2) Ensure the selector is set to Fan Oven. Turn the temperature control to the required setting. TO FIT THE MAIN OVEN SHELVES The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. Back of the Oven THINGS TO NOTE l The oven neon will glow until the oven has reached the desired temperature and then go out. It will cycle ON and OFF periodically during cooking showing that the temperature is being maintained. The oven fan will operate continually during cooking. The interior oven light will come ON when the temperature is selected. If an automatic programme is set, the oven fan and oven light do not come on until the cook time begins. Straight Rods l l l Frame 23 HINTS AND TIPS l l Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards. DO NOT place baking trays directly on the oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. However, non-critical dishes may be placed on the oven base when more space is required. l When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. When batch baking one type of food, e. g. Victoria sandwich cakes, those of similar size will be cooked in the same time. l l The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart see page 25. l It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. 24 OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. FAN OVEN FOOD Biscuits Bread Bread rolls/buns Cakes: SHELF POSITION COOKING TEMP °C 180-190 200-220 200-220 160-170 160-170 160-170 140-150 130-140 130-140 140-150 80-100 170-180 130-140 140-160 180-190 Follow manufacturers instructions 170-190 190-200 190-200 130-140 190-200 190-200 170-180 210-220 190-200 190-210 180-210 150-160 160-180 210-220 190-200 170-180 180-190 180-190 180-190 180-190 210-220 200-210 Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Gingerbread Meringues Flapjack Shortbread Casseroles: Beef/lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies and Crumbles Milk Puddings Pasta, Lasagne etc. Pastry: Choux Eclairs, Profiteroles Flaky/Puff Pies Shortcrust-Mince Pies Meat Pies Quiches, Tarts, Flans Patés and Terrines Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes Roast Potatoes Stuffed Marrow Stuffed Tomatoes Yorkshire Puddings: Large Individual 25 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES Rare : 50-60°C; Medium : 60-70°C; Well Done :70-80°C MEAT Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose Duck Pheasant Rabbit Potatoes with meat Potatoes without meat FAN OVEN 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C COOKING TIME 20-35 min per ½kg/1lb and 20-35 min over 20-35 min per ½kg/1lb and 25-35 min over 25-35 min per ½kg/1lb and 25-35 min over 30-40 min per ½kg/1lb and 30-40 min over 30-40 min per ½kg/1lb and 30-40 min over 15-20 min per ½kg/1lb and 20 min over 15-20 min per ½kg/1lb up to 3½kg/7lb then 10 min per ½kg/1lb 25-35 min per ½kg/1lb and 25-30 min over 35-40 min per ½kg/1lb and 35-40 min over 20 min per ½kg/1lb and 20 min over according to size according to size 160-180°C 160-180°C 160-180°C 160-180°C 180-190°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. [. . . ] * Leave the oven to cool for a couple of hours. Ensure that the door is left open during grilling. If the cooling fan fails the grill will not work. Call the Customer Service Centre. * 34 SERVICE AND SPARE PARTS HELP US TO HELP YOU Please determine your type of enquiry before writing or telephoning. SERVICE It is a recommendation by the manufacturer that annual servicing of the product is done by the manufacturers approved service organisation. [. . . ]