Cannon 20715, 20718, 195049764.00 User Manual

OAKLEY

20715
20718

Contents

Page

Introduction 3

Installation 4-5

Safety Information 6-7

The main parts of your Cooker 8

Temperature Conversion Chart 9

The Controls 10

Clock / Minute Minder 11-12

Ceramic Hob 13-17

Choosing your Utensils 18-19

Grilling 20-21

Oven Temperature Charts 22-23

Main Oven – Cookery Notes 24-25

Using the Main Oven for other functions 26

Care and Cleaning 27-28

Something wrong with your Cooker 29

Key Contacts back page

Retention of this Instruction Book

This Instruction Book must be kept handy for reference as it contains important details on the
safe and proper use of the appliance.

If you sell or pass the appliance to someone else, or move house and leave it behind, make
sure this Book is also provided so the new owner can become familiar with the appliance and
safety warnings.

2

Introduction

Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable
if the appliance has been installed in accordance with the installation instructions detailed in this
booklet.

To help make best use of your cooking equipment, please read this booklet carefully.

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,

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. This odour is
due to temporary finish on oven liners and elements and also any moisture absorbed by the
insulation.

* The guarantee is subject to the provisions that the appliance:

(a) Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the

rating plate attached to this equipment.

(c) Has not been subjected to misuse or accident or been modified or repaired by

any person other than the authorised employee or agent.

(d) Has been correctly installed.

Disposal of your product

To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the
appliance and always ensure that no plug is left in a condition where it could be connected to
the electricity supply.
To help the environment, Local Authority instructions should be followed for the disposal of
you product.

this will cease after a period of use

This appliance conforms to the following EEC Directives:

Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC

3

Installation

150 mm

150 mm

650 mm

WARNING – THIS APPLIANCE MUST BE EARTHED.

Your cooker should have been checked to ensure
corresponds with your supply volt
which is situated

on the plinth. The cooker must be connected by a

age,

this is stated on the rating plate,

that the voltage

competent person, such as one who is a NICEIC registered contractor, to a
suitable double-pole control unit with a minimum rating of 32A and a
minimum contact clearance of 3mm (applicable to newer properties, older
properties where a 30A double pole control unit and a minimum contact
clearance of 3mm is acceptable).
The double pole control unit should be fitted adjacent to the cooker, in
accordance with IEE regulations. The control unit must be within 2 metres
of, but not directly above the appliance and should be easily accessible in
the event of an emergency.

The power supply cable should conform to B.S.6004 with a conductor size
of 6mm2minimum.

This appliance conforms to EN 55014 regarding suppression of radio and
television interference.

Access to the mains terminals is gained by removing the rear access
cover.
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.

Ensure that the mains cable is routed away from any brackets affixed to
the rear panel and is not trapped to the rear wall when pushing the cooker
into position between cabinets.

Siting the Cooker

4

The height of the cooker can be adjusted by means of adjustable
feet in the plinth (900mm - 915mm). Adjust the feet by tilting the
cooker from the side. Then install the product into position.

NOTE: This appliance must not be fitted on a platform.

The cooker is designed to fit between kitchen cabinets spaced
500mm apart. The space either side need only be sufficient to
allow withdrawal of the cooker for servicing. It can be used with
cabinets one side or both as well as in a corner setting. It can also
be used free-standing.

Adjacent side walls which project above hob level, must not be
nearer to the cooker than 150mm and should be
heat resistant material. Any overhanging

surface or cooker hood

protected by

should not be nearer 650mm.

Installation

Moving the Cooker

Splash Panel
Kit (Wall Mounted)

Before moving your cooker check that it is cool, and switch off at the
cooker control unit.

Movement of your cooker is most easily achieved by lifting the front as
follows:
Open the grill door sufficiently to allow a comfortable grip on the
underside front edge of the oven roof, avoiding any grill elements.

Note: Take care in moving the cooker as it is heavy.
Take care to ensure that any floor covering is not damaged.

Splashplate optional, apply to Parts Department
(see Back Cover for contact number.)

5

Safety Information

When used properly your appliance is completely safe but as with any electrical product

PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.

there are certain precautions that must be observed.

Always

Always make sure you remove all packaging and literature from inside the oven and grill

●

compartments before switching on for the first time.
Always make sure you understand the controls prior to using the appliance.

●

Always keep children away from the appliance when in use as the surfaces will get extremely

●

hot during and after cooking.
Always make sure all controls are turned off when you have finished cooking and when not

●

in use.
Always stand back when opening an oven door to allow any build up of steam or heat to

●

disperse.
Always use dry, good quality oven gloves when removing items from the oven/grill.

●

Always place pans centrally over the hotplate, making sure handles are kept away from the

●

edge of the hob and cannot be heated by other hotplates/pans.
Always take care to avoid heat/steam burns when operating the controls.

●

Always turn off the electricity supply at the wall switch before cleaning and allow the

●

appliance to cool.
Always make sure the shelves are in the correct position before switching on the oven.

●

Always keep the oven and grill doors closed when the appliance is not

●

Always take care when removing items from the grill/top oven when the main oven is in use

●

as the contents may be hot.
Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.

●

Always follow the basic principles of food handling and hygiene to prevent the possibility of

●

bacterial growth.
Always keep ventilation slots clear of obstructions.

●

Always refer servicing to a qualified appliance service engineer.

●

During use the oven becomes hot. Care should be taken to avoid touching heating elements

●

inside the oven.

in use.

6

Safety Information

Never

Never leave children unsupervised where a cooking appliance is installed as all cooking

●

surfaces will be hot during and after use.
Never allow anyone to sit or stand on any part of the appliance.

●

Never store items above the appliance that children may attempt to reach.

●

Never leave anything on the hob surface when unattended and not in use.

●

Never remove the oven shelves whilst the oven is hot.

●

Never heat up unopened food containers as pressure can build up causing the container to

●

burst.
Never store chemicals, food stuffs or pressurised containers in or on the appliance, or in

●

cabinets immediately above or next to the appliance.
Never place flammable or plastic items on or near the hob.

●

Never fill a deep fat frying pan more than a

●

DO NOT LEAVE UNATTENDED WHILE COOKING.
Never operate the grill with the door closed as this will cause the appliance to overheat.

●

Never use the appliance as a room heater.

●

Never use the grill to warm plates.

●

Never dry any items on either the hob or the oven doors.

●

Never install the appliance next to curtains or other soft furnishings.

●

Never allow children to play with the appliance controls.

●

Never use ‘steam cleaners’.

●

1

/3 full of oil, or use a lid.

7

The Main Parts of your Cooker

HOB VENTILATION SLOTS

1800W

GRILL DOOR

REMOVABLE
INNER GLASS
DOOR

1200W

GRILL

1800W

1200W

CONTROL
PANEL

GRILL DOOR
SWITCH

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

CATALYTIC SIDE &
REAR PANELS

MEAT PAN

OVEN ROD
SHELVES

MODEL & SERIAL

NUMBER

PLINTH VENTILATION SLOTS

8

Temperature Conversion Chart

Temperatures

Gas

Mark

1

2

/

1

2

3

4

5

6

7

8

9

The recommended temperatures given are for conventional and fan
ovens. When using a fan oven it will be necessary to reduce the cooking
time by 10 minutes per hour and lower the temperature by up to 20˚C.
Also, in the majority of cases, it is not necessary to pre-heat the oven.
However, pre-heating is recommended when cooking items such as
Yorkshire puddings, whisked sponges and bread. Your experience with
the cooker will enable you to select the cooking time and temperature
best suited for your recipe.

˚F

250

275

300

325

350

375

400

425

450

475

Main

Conventional

Oven

120

140

150

160

180

190

200

220

–

–

Main

Fan

Oven

100

120

130

140

160

170

180

200

210

220

Condensation

Condensation may become evident on the inner door and water may
drip through the vent. This is normal when heat and moisture are
present and may be a result of any of the following:

1. Kitchen temperature and ventilation.

2. The moisture content of the food
eg. meat, roast potatoes, Yorkshire pudding, roasting meat, etc.

3. The quantity of the food being cooked at any one time.

9

The controls

Main Oven

Indicator Light

Indicator Light

Grill

Clock/Minute Minder

MAIN
OVEN

Control Knobs

Operating the control
when the grill is in use

Slow cooking ‘S’

GRILL

The knobs for the hotplates can be rotated in either direction to provide variable
heat control, the Main Oven and Top Oven knobs can only be rotated clockwise
from the Off position.

Note: Always ensure that all controls are in the OFF position, when the
appliance is not in use.

In common with all cookers having controls sited above the grill compartment,
care must be taken when setting the controls, due to hot air being emitted from
the grill compartment.

The main oven has a ‘S’ setting specially designed to reduce energy usage. Full
details of this can be found in the Slow cooking section of this book.

Left Front

plate

Left Rear

plate

Right Rear

plate

Right Front

plate

10

Clock and Minute Minder

CLOCK OPERATION

To Set Time of Day

00.00

❍ ❍ ❍

12.00

❍ ❍ ❍

Step 1 Check that the electricity

supply to the cooker is turned
on.

Step 2 When switched on the

display will show 0.00
flashing intermittently.

Step 3 Press the “ “ button and

then press either the “+” or
“-” buttons to set the correct
time of day.

Note: If the electricity supply
has been off, the “+” button
must be pressed once before
the “-” button, if it is required
to reduce the time of day.

THE TIME OF DAY IS NOW SET.

11

Clock and Minute Minder

MINUTE MINDER OPERATION

To Set the Minute Minder

00.20

Step 1 Press the “+” button until the

❍ ❍ ❍

It can also be adjusted by pressing the “-”
button.

At the end of the set time, a bleeping
sound will be heard and the “Bell” will
disappear.

13.23

required time is set. A “Bell”
symbol will light up. During
setting the time adjusts in 10
second intervals up to a
maximum of 99mins 50secs.

The bleeper can be cancelled by pressing

❍ ❍ ❍

The minute minder can be cancelled before the bleeper sounds by pressing the “+” and
“-” buttons together until 0.00 appears in the display window.

BLEEPER SOUND

To adjust the pitch of the bleeper, press the “-” button while the bleeper is sounding.
For example:-

(a) Press the “+” button and set 10 seconds.
(b) When the bleeper sounds, press and release the “-” button, until preferred

pitch is set.

(c) Press and release the “+” button to cancel the bleeper.

NOTE: If the sound of the bleeper appears to be different, it is most likely that the pitch
of the bleeper has been inadvertently adjusted.

12

the “+” button.

Ceramic Hob

CAUTION: IF AT ANY TIME A CRACK IN THE SURFACE BECOMES VISIBLE, DISCONNECT THE
APPLIANCE IMMEDIATELY FROM THE SUPPLY.

Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface as damage can occur.

The following boiling plates are located beneath the decorative circular patterned cooking
areas:-

Front left 6 heat 1800W
Rear left 6 heat 1200W
Rear right 6 heat 1800W
Front right 6 heat 1200W

The cooking areas change colour when heated (become red) indicating which heating element is
switched on. The cooking area returns to its original colour when the heating element is switched

Off.

Warning: Even though the cooking area has returned to its original colour it may still be hot.

The controls for the hotplates can be turned in either direction.
Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the
control to a lower setting according to the size of the saucepan and the amount of liquid.
Pans can be placed on the unheated areas of the panel when cooking is finished and before serving
food. It is inadvisable at any time to leave a heating element switched on without a pan in position
as this wastes energy, and could make soil or rub-off from aluminium pans more difficult to
remove. To protect elements against over-heating, safety cut-outs have been incorporated with
each element. After several minutes with the control at setting 6 the safety cut-out switches the
element Off and On continuously, thus preventing any adverse effects that may be caused by an
excessive build-up of heat in the cooking area.

13

Hotplates General Information

USE OF HOTPLATES
Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface.

Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower
setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are
specially for smaller pans, low temperature cooking and simmering.

Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life
of the hotplate.

CONTROL SETTINGS GUIDE

This is provided only as a guide – settings also depend on the type of pan used and the
quality of food.

Frying potatoes.
Bringing water to the boil.
Deep fat frying.

To melt butter chocolate etc.

1

6

Dissolve sugar for preserve
making

To heat food gently.
To keep small amounts of water
simmering.
To heat sauces containing egg
yolks & butter.
To simmer stews, meat, fish,
vegetables & fruit.

2

3

Keep water boiling.
Make 2-3 egg omelettes.
Thaw frozen vegetables.
To heat solid & liquid foods.

5

4

To seal meat and to fry fish.

To cook foods just above
simmering.
To maintain a ‘rolling boil’
for preserve making.

14

General Information notes - Ceramic Hobs

PANS SHOULD

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

Always ✓ Never ✗

● Use good quality flat­based cookware on all
electric heat sources.

● Always ensure pans have
clean, dry bases before
use.

● Ensure pans match size of
heating area.

● Remember good quality
pans retain heat well, so
generally only a low or
medium heat is necessary.

● Ensure pan handles are
positioned safely and
away from heat sources.

● Always lift pans, do not
drag.

● Always use pan lids
except when frying.

● Deal with spillages
immediately but with
care.

THE BEST COMBINATIONS

This table is a general guide to the types of pan suitable for
different types of hobs and cookers. Remember pans should be
good quality, with smooth, flat bases. For any further information
refer to manufacturers’ instructions.

● Use gauze, metal pan
diffusers, asbestos mats
and stands e.g. Wok
stands – they can cause
overheating.

● Use utensils with skirts or
rims e.g. buckets and
some kettles.

● Use badly dented or
distorted pans.

● Leave an element
switched on when not
cooking.

● Cook food directly on the
ceramic glass.

● Drag or slide utensils,
along the hob surface.

✓suitable ✗ unsuitable

*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.

Aluminium
Stainless steel with single layer

copper base
Stainless steel with sandwich bases

of aluminium and stainless or
aluminium and copper.

Enamelled steel
Enamelled aluminium
Enamelled based cast iron
Copper

Toughened glass or ceramic/
glass/pottery

Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base

Ceramic*

Halogen*

✓✓

✗

✗

✓✓

✓✓
✓

✓

✓ With Extra Care

✗✗

Not Recommended

✓✓

15

General Information notes - Ceramic Hobs

Do Not

Do not cook directly on the hob surface without a cooking utensil, as this will result in damage

Do not use the hob as a worktop surface as damage may occur to the smooth surface of the hob.

Do not drag or slide utensils on the hob surface, as this will cause scratches in the surface of the

Do not allow a cooking utensil to come into contact with the hob surround.

Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use

Do not leave any utensils, food or combustible items on the hob when it is not in use.

Do not place aluminium or plastic foil, or plastic containers on the hob.

Do not leave the hotplates or cooking areas switched On unless they are being used.

We recommend not to place large preserving pans or fish kettles across two heating areas.

Do not leave utensils partly covering the heated areas. Always ensure that they are placed

to the surface of the hob.

hob.

asbestos mats, aluminium or wok stand.

centrally over the heated areas and have the same diameter as the heating area used.

We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).

Pressure cookers or other large pans should be used on the front cooking areas.

Always ensure that saucepan handles are positioned safely.

16

General Information notes - Ceramic Hobs

Safety requirements for deep fat frying

IMPORTANT – As with any cooking appliance there could be some fire risk attached to the heating

of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended
(e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.

1. Use a deep pan, large enough to completely cover the appropriate heating area.

2. Never fill the pan more than one-third full of fat or oil.

3. Never leave oil or fat unattended during the heating or cooking period.

4. Do not try to fry too much food at a time, especially frozen food. This only lowers the
temperature of the oil or fat too much, resulting in greasy food.

5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods,
in particular, will cause frothing and spitting, if added to quickly.

6. Never heat fat, or fry, with a lid on the pan.

7. Keep the outside of the pan clean and free from streaks of oil or fat.

SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE

In the event of a chip pan fire or any other pan fire.

1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.

2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and
extinguish the fire.

3.

LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE
caused by picking up a hot pan and rushing outside with it.

MOVING IT. Injuries are often

NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force

of the extinguisher is likely to tip the pan over.

Never use water to extinguish oil or fat fires.

17

Choosing your Utensils

Choosing your utensils

Below are some guidelines to help you make the right choice of utensils.
To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we
recommend the use of good quality utensils with smooth flat bases.

Remember

1. Purchasing a new pan will not necessarily mean it will have a flat base, always check before
buying. See diagram below.

2. Using the correct pans and utensils will result in maximum contact with the hob and maximum
efficiency as with any type of electric hob.

Do use good quality smooth flat based utensils.

Do use a utensil which has approximately the same base area as the heating area zone being used.

Do use utensils which have more than sufficient capacity for the amount of food being cooked to

prevent boil over or spillage.

Do use utensils with good fitting lids.

Do use a low dome pressure cooker for best results.

Good quality
flat base
same size as
element

Convex
base too
small

Concave
base

Too
small

Too
large

No pan
Element ON

WARNING: Extreme caution should be used when cleaning the hot hob.

Important

1. Always clean up any spillage immediately with a clean cloth or a paper towel to avoid
unnecessary damage to the hob.
Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from
the hob.

2. When cooking food which contains sugar (most food) or syrup, use a utensil which is large
enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob
and therefore should be cleaned off with care immediately. If sugar spillage has occurred,
remove it as long as it is still hot. This will avoid any damage.

NEVER LET IT COOL BEFORE REMOVING.

3. Always ensure that the base of the utensil is dry before placing on the ceramic hob.

18

Choosing your Utensils

Do not use utensils with rough bases.

Do not use lightweight utensils with thin, distorted or uneven bases.

Do not use lightweight enamelled steel utensils.

Do not use cast iron utensils.

Do not use utensils with recessed, scrolled or ridged bases.

Do not use a utensil which has a base concavity greater than l mm as this will reduce the

Do not use a utensil with a convex base.

Do not use glass ceramic utensils.

Do not use use lightweight saucepans with plain thin copper bases on ceramic or halogen hot

Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need

quite a lot of care. They can be very heavy and do not usually have completely flat bases. The
interiors are usually lined with a different material such as tin.

A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor
of heat and is suitable for use on ceramic and halogen hobs, providing they are used in
accordance with the saucepans manufacturers’ recommendations.

Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat.
If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic and
halogen hobs, the use of these pans must be in accordance with the saucepan manufacturers’
recommendations. Extra care should be taken to ensure the base of the pan and the
hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.

If these recommendations are not followed, the result will be a build up of small copper deposits on
the surface of your hob which, if not cleaned after each use, will result in permanent marking of your
hob.

Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.

performance of the hob.

plates.

19

Grilling

Grill Pan Handle

Fixing the Grill Pan
Handle

GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN.
CONTROL KNOBS MAY BECOME HOT DURING GRILLING.
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN
THE GRILL IS USED – CHILDREN SHOULD BE KEPT AWAY.

To operate the grill proceed as follows:

● Open the grill door.

● Pre-heat the grill on setting 6 for approximately 5 minutes. (see chart

on guide to grilling).

● Fix the grill pan handle securely in position. See below.

● Food which only requires browning should be placed directly on/in

the grill pan in the grill pan runner, or on the floor of the grill
compartment. (the grill pan grid may be removed.)

● Leave the control on setting 6 for toast, sealing and fast cooking of
foods. For thicker foods requiring longer cooking turn the control to a
lower setting after the initial sealing, on both sides, on setting 6. The
thicker the food the lower the control should be set.

Warning: Take care as the grill will be hot – always wear oven gloves.
Always ensure that the grill pan is clean BEFORE use. Excess fat
build up in the bottom of the pan could cause a fire hazard.
Never line grill pan with foil.

The grill pan handle is detachable from the pan, to facilitate cleaning and
storage. Fix the grill pan handle securely in position before use.
The handle fits onto the grill pan edge with the small recess, Fig.1.
Tilt the handle over the recess and slide it towards the centre, Fig.2.
Ensure the handle is fully located. Insert the washer and fixing screw and
tighten fully to ensure handle is secured, Fig.3.

Grill Compartment
as a ‘Hotcupboard’

20

Fig. 1

Recess

Fig. 2 Fig. 3

Always fit the screw prior to use.

The food to be cooked should be placed on the grill pan/grill pan food
support.
Place the grill pan on the runners and push back to the stop position
when the grill pan is correctly positioned beneath the grill
element.

Plates and dishes placed on the floor of the grill compartment will be
heated when the oven is in use.
Do not operate the grill control when using the compartment as a
hotcupboard.

Do take care when removing plates, dishes and utensils from the grill
compartment when the oven is in use as they may become quite hot.
You may need to use oven gloves when removing warmed items.

Grill Chart

Pre - heat the grill for 5 minutes on maximum control setting before grilling

GRILL CHART

Food

Toasting of Bread

products

Small cuts of meat,

sausages, bacon, etc.

Chops etc.

Gammon steaks

Chicken pieces

Fish: fingers

Whole
Fillets

Fish in breadcrumbs

Pre - Cooked potato

products

Pizzas

Browning of food

Grill Setting

6

5-6

5

5

5

5

5

6

Approximate Cooking time

3 - 10 mins.

15 - 20 mins.

20 - 25 mins. Wire food support used in upturned

position for chicken.

10 - 20 mins. Whole fish and fillets placed in the

base of the grill pan.

15 - 20 mins.

15 - 20 mins.

12 - 15 mins. in the base of the grill pan.

8 - 10 mins. Dish placed directly on base of the

grill pan and pan placed on the base of the grill

compartment.

The settings in the above guide have been developed to cook food successfully without

excessive fat spitting and splashing.

21

Oven Temperature Chart - Baking

Baking

Food

Scones

Small Cakes

Victoria Sandwich

Sponge Sandwich
(fatless)

Swiss Roll

Semi-rich Fruit
cakes

Rich Fruit Cakes

Shortcrust Pastry

Puff Pastry

Yorkshire Pudding

Individual Yorkshire
Puddings

Milk Pudding

Pre-

heat

Yes

Yes

Yes

Yes

Yes

Fan Oven Cooking

Temperature

˚C

210/220

170/180

160/170

170/190

180/200

140/150

130/140

190/200

190/200

180/190

190/200

130/140

Time in mins.

60-75 7 inch

8-10

15-20

20-25

15-20

12-15

Depending

on size

Dependent

on use

Dependent

on use

30-45

20-25

105-135

Baked Custard

Bread

Meringues

Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed.

22

Temperatures recommended in this chart refer to cakes made with block margarine only.

Yes

No

140/150

200/210

80-90

40-50

45-50

180-240

Oven Temperature Chart - Meat

Fan Oven Cooking

Pre-

Meat

Beef

heat

No

Temperature

˚C

160/180

Time (approx.)

20-25 mins per 450g
(1lb) + 20 mins extra

Lamb

Pork

Veal

Chicken/ Turkey
up to 4kg (8lb)

Turkey
up to 5.5kg (12 lb)

over 5.5kg (12lb)

Casserole Stews

No

No

No

No

No

No

160/180

160/180

160/170

160/180

150/160

150

140-150

20-30 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

13-15 mins per 450g (1 lb)

eg. 5kg (11 lb) = 143-165mins

12 mins per 450g (1 lb)

eg. 10kg (22 lb) = 264 mins

1

/2- 2 Hrs

1

If using aluminium foil, never:

1. Allow foil to touch sides of oven.

2. Cover oven interior with foil.

3. 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

23

Main Oven Cookery Notes

The oven is fitted with ‘Heat Clean’ liners and two rod shelves.

To heat the oven, turn the control knob clockwise,
required temperature 80˚C (175˚F) and 230˚C (450˚F) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the required
temperature. This light will then automatically go off and on during
cooking as the oven thermostat maintains the correct temperature.

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.

Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.

The charts 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, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.

Oven Positions Since the distribution of heat in the circulaire ovens is very even,

most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
Additional shelves can be purchased through your oven supplier or Spares
Centre. Never use more than 3 shelves in the oven as air circulation will be
seriously restricted. To ensure even circulation do not use meat pans
larger than 390 x 300mm (15" x 12") 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.

selecting the

Temperature When three shelves are used to cook large quantities of food for
and Time home freezing or parties, it may be necessary to increase the

24

cooking times given in the charts by a few minutes, to allow for the loss of
heat due to the extra time taken to load the oven, and the large mass of
food. Baking trays should allow an equal gap at either side of the oven.

N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25˚C (45˚F) and
(b) the recommended time by approximately 10 minutes per hour.

Main Oven Cookery Notes

To prepare meat and poultry for roasting in your fan oven.

(a) Wipe the meat or poultry, dry well and weigh it. Meat which has

been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.

(b) The weight of any stuffing used should be added before calculating the

cooking time.

(c) Place meat/poultry in the meat pan supplied with your cooker.

Small joints weighing less than 1.75kg (3
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 skin of duck and
goose should be pricked to release excess fat during cooking,
and the rind of pork should be scored, brushed lightly with oil,
and rubbed with salt, to give crisp crackling.

(f) Meat and poultry wrapped in, or covered with a tent of

aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack instructions,
and remember to reduce the temperatures given for conventional
ovens by approximately 25˚C and the time by approximately 10
minutes per hour.

(g) Potatoes for roasting only require to be brushed with cooking oil

or melted fat.

(h) It is not necessary to baste when roasting in an electric oven and

stock or liquid should not be added to the meat pan since this
only causes unnecessary soiling, steam and condensation.

1

/2lbs) should be

Frozen Meat
and Poultry in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at

Joints of meat and whole birds should be defrosted slowly, preferably

room temperature (allowing 2-3 hours per 450g, 1lb).

The breast should be covered with foil, held in position by skewers or
string, and the giblets removed after defrosting but before cooking.

THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR
MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS ESSENTIAL TO
COOK IT THOROUGHLY, IMMEDIATELY AFTERWARDS.

25

Using the Main Oven for other Functions

‘S’ SLOW COOK 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:

The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.

OPERATION:

1. Place the prepared food in the main oven and ensure the door is fully closed.

2. Select ‘S’ (Slow Cooking Temperature) by turning Main Oven Control clockwise

ensuring the oven door is fully closed.

STORAGE & RE-HEATING OF FOOD:

1. If food is to be frozen or not used immediately, place it in a clean container
and cool as soon as possible.

2. Always thaw frozen food completely in the refrigerator before re-heating.

3. Always reheat food thoroughly and ensure it is piping hot before serving.

4. Only re-heat food once.

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.

2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, it
they are cooked for 1-2 hours longer then deterioration in their appearance may be
noticed.

3. Never cook joints of meat over 2.7kg (6 lb) or poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry are stuffed before cooking on the
slow setting.

4. To seal in the meat juices, always cook meat or poultry at 170˚C for 30 minutes before
wrapping in foil and placing on a rack over a tin (to allow good air circulation) before
turning the control to the slow setting and cooking immediately.

5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a
meat thermometer before serving.

6. Always thaw frozen foods completely before cooking. We do not recommend placing
frozen food in the oven to cook.

7. Always bring soups, liquids and casseroles to the boil before placing in the oven.

8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with
foil to prevent loss of moisture.

9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.

10. Always adjust seasoning before serving.

11. If using dried red kidney beans it is important that the beans are soaked and then
boiled for a minimum of 10 minutes before using in any dish to destroy any toxins.

12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid
overcooking.

26

Care and Cleaning

WARNING: BEFORE CLEANING, SWITCH THE COOKER OFF AT THE MAINS COOKER

CONTROL PANEL AND ALLOW IT TO COOL. IT IS ESSENTIAL THAT THE OVENS ARE

CLEANED AND KEPT FREE FROM FATS, OIL AND GREASE.

Cleaning of the
Ceramic Hob

Always clean spills immediately. If the hob is reused before cleaning,

spillage will be baked on and be very difficult to remove.

Always switch the cooker OFF at the cooker control panel.

To minimise cleaning:

Always take care and avoid spills.
Always use a Ceramic Hob Cleaner-Conditioner whenever cleaning is

done. The Cleaner-Conditioner forms a protective film on the
hob and contains a mild detergent which makes cleaning
easier. A Cleaner-Conditioner which can be obtained, either
through a local Service Centre or retailer.

To clean off stubborn stains, the following can be used when the surface has
cooled:

1. Cif, non-scratch cream cleaner.

2. Heavy soil can be removed from the surface by carefully

using a glass scraper.

3. Hard water stains, grease spots and any discolouration
having a metallic sheen can be removed with Solvol Autosol
Super or any non abrasive stainless steel cleaner.

After cleaning, always use the Cleaner-Conditioner and finish it off by
polishing with a clean, dry paper towel.

Never use abrasive or chemical oven cleaners as they can damage the

surface of the hob.

The visual effect of any scratches which may occur in use can be minimised
by the use of Cleaner-Conditioner. Such scratches cannot be removed but
do not affect the function of the hob in any way.

‘Heat Clean’ Liners

‘Heat Clean’ liners are covered with a special enamel which absorbs
cooking soils. At higher temperatures the soiling is slowly destroyed. In
most cases normal cooking at higher temperatures will permit this
cleaning to take place automatically.
However, if higher cooking temperatures are not used regularly then it
may be necessary, in order to prevent heavy soiling, to run the oven at
maximum temperature for at least two hours, from time to time.
The ‘Heat Clean’ liners can be washed in warm soapy water followed by
rinsing in clear water. Dry well with a soft cloth.

Note: Do not
chemical oven cleaners of any kind.

use enzyme washing powder, harsh abrasives or

27

Care and Cleaning

Oven Fittings

Oven Interiors

Oven Door Cleaning

The oven shelves can be cleaned either in a dishwasher or by using a
fine steel wool soap pad. The grill and meat pans can be cleaned in warm
soapy water using a fine steel wool soap pad to remove stubborn stains
or in a dishwasher.
They should be cleaned after each use.

To clean the oven interiors remove all the oven fittings and where
applicable the ‘Heat Clean’ liners.
All types of oven cleaners can be used, but do not allow abrasive
cleaners or oven spray to come into contact with the ‘Heat Clean’ liners.
Use a fine steel wool soap pad to remove stubborn stains.

Wipe the outer door glass panels with a cloth wrung out in warm soapy
water, then after wiping with a cloth wrung out in clear water, dry with a
soft clean cloth. Ensure that the glass doors are not subjected to any
sharp mechanical blows.
Glass inner door panel (where fitted) - open the door fully and unscrew
the two screws securing the glass panel, taking care not to allow the glass
to fall. The glass panel may now be washed at the sink. Stubborn stains
can be removed using a fine steel wool soap pad. Ensure the glass panel
is not subjected to any sharp mechanical blows. Take particular care not
to damage the inner surface which is coated with a heat reflective layer.
After cleaning, rinse and dry with a soft cloth. For slight soiling the inner
glass panel may be cleaned, while still warm, without removing it from
the door.

WARNING: Oven must not be operated with the inner door glass
removed.

Take care during cleaning not to damage or distort the door seals. Do

not lift the door seal from the oven chassis, if necessary remove the seal
by carefully unhooking the corner clips.
Take care that the rating label edges are not lifted during cleaning and
furthermore, that the lettering is not blurred or removed.

Cooker Exterior

Door and Control
Panel (Glass)

WARNING: TO AVOID ELECTRIC SHOCK, BEFORE REPLACING THE OVEN LIGHT, SWITCH THE
COOKER OFF AT THE COOKER CONTROL UNIT (and allow to cool if the oven has been used).

Replacement of the
Oven Light

28

The outside of the cooker should be cleaned regularly to keep it looking
like new.
Wipe over with a soft cloth wrung out in warm water and dry with a soft
clean cloth.
You can use mild non abrasive cleaners but always read the
manufacturer’s instructions first. Always test their suitability on a small
area of the cooker not noticeable in normal use.

Note: Do not use scouring pads or abrasive cleaners as they may
scratch the surface.

Wear protective gloves when cleaning any part of your cooker.

Regularly wipe with a clean, damp cloth and polish with a clean, dry cloth.

Unscrew the glass cover, using a suitable cloth to protect the fingers and
remove carefully. Unscrew the existing light bulb, and remove. Screw the
new bulb into position and replace the glass cover, with metal washer,
until positioned securely.

Something Wrong with your Cooker

Before contacting your Service Centre/Installer, check the problem guide below; there
may be nothing wrong with your cooker.

Problem

Slight odour or small amount
of smoke when using the
cooker for the first time.

This is normal and should cease after a short period.

Nothing works.

Oven temperature seems
too high or too low.

Oven does not cook evenly.

Hotplates are slow to boil
or will not simmer.

Marks appearing on
hotplates.
Cannot clean hob /
hotplates.

Grill not working.

Grill keeps turning on and
off.

Condensation on the wall
at the rear of the cooker.

Is the main cooker wall switch turned on?
There may be no electricity supply.

Check that the temperature has been set in accordance with the
Temperature Charts. It may be necessary to increase or decrease
the recommended temperature by up to 10˚C to suit your taste.

Check that the temperature and shelf positions are as
recommened in the Temperature Charts.
Check that the containers being used in the oven allow
sufficient air flow around them.
Check that the cooker is level.

Check that your pans conform to the recommendations in
these instructions.

The hob surround can be cleaned with warm soapy water and a
cream cleaner, such as Cif. The sealed hotplates should be
cleaned regularly, (please refer to the Care and Cleaning section
for further information).
Please note that replacement hob cleaning kits are available
from our parts department (see back cover for contact number).

The grill door MUST be open.

When the grill control is operated at a setting less than
maximum this is normal regulator operation, not a fault.

Steam and/or condensation may appear from the vent at the
rear of the appliance when using an oven particularly for foods
with a high water content (eg. frozen chips, roast chicken etc).
This is normal and any excess should be wiped off.

Steam / condensation in
the oven after use.

If you have been through the above list and there is still a problem; Contact Service, see
Key Contacts (back cover).

Steam is a by-product of cooking any food with a high water
content. To help minimise, always:
a) Try to avoid leaving food in the oven to cool after being
cooked.
b) Use a covered container wherever possible.

29

Key Contacts

After Sales Service

Over 1100 trained specialists, directly employed by us, to ensure that you can have

complete confidence in both the appliances and services we offer.

Repair Service and Information Help Desk

UK: 08709 066 066

Monday to Friday, 8am to 7.30pm

Saturday, 8.30am to 5.30pm

Sunday, 9.30am to 3.30pm

www.cannonservice.co.uk

Republic of Ireland: 1850 302 200

Note: Our operators will require the following information:

Model number

Serial number

Extended Warranties

UK 08709 088 088

Monday to Sunday, 8am to 8pm

www.cannonservice.co.uk

Republic of Ireland: 1850 502 200

Genuine Parts & Accessories

Monday to Friday, 8.30am to 5pm

Indesit Company UK Limited, Morley Way, Peterborough, PE2 9JB

PRINTED BY SIMLEX .FOUR ASHES, WOLVERHAMPTON. 03/2005 Part no. 195049764.00

UK: 08709 077 077

Saturday, 8.30am to 12noon

www.cannonservice.co.uk

Republic of Ireland: [phone]

www.cannon.co.uk