Creda CF50E User Manual

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CF50E

Installation & User Instructions

You must read these instructions prior to using the appliance and retain them for future reference.

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General Domestic Appliances Ltd. Morley Way Peterborough PE2 9JB

Creda Answer Centre 08701 54 64 74

Web http://www.creda.co.uk

It may be necessary from time to time to change the specification outlined in this booklet without notice. Any change which is made will not affect your statutory rights.

Contents

Introduction

4

Installation

5

 

 

For your Safety – Always

7

 

 

For your Safety – Never

8

 

 

Features

9

 

 

Control Panel

10

 

 

Ceramic Hob

11

 

 

Ceramic Hob - General Information

12

 

 

Temperature Conversion Scale

17

 

 

Speedgrill

18

 

 

Guide to Grilling

20

 

 

Oven Temperature Chart – Meat

21

 

 

Oven Temperature Chart – Baking

22

 

 

Oven Cookery Notes

23

 

 

Using the Oven for other Functions

25

 

 

Care and Cleaning

26

 

 

Cooking Results Not Satisfactory

28

 

 

Something Wrong with your Cooker

29

 

 

Key Contacts

Back Cover

3

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, this will cease after a period of use

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 your product.

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

 

4

Installation

 

WARNING – THIS APPLIANCE MUST BE EARTHED.

 

Your cooker should have been checked to ensure that the

 

voltage corresponds with your supply voltage, this is stated

 

on the rating plate, which is situated on the rear panel.

 

The cooker must be connected by a competent person

 

such as one who is NICEIC registered, to suitable double-

 

pole control unit with a minimum rating of 45A and a

 

minimum contact clearance of 3mm, which should be

 

fitted adjacent to the cooker, in accordance with latest IEE

 

regulations.

 

The power supply cable should conform to B.S.6004 with a

 

conductor size of 6mm2 minimum.

 

The control unit should be easily accessible in the event of

 

an emergency, but must be within 2 metres

 

of and not directly above an appliance.

 

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

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.

mm

150 mm

650

 

150 mm

 

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.

This cooker is a type X appliance, as such adjacent side walls which project above hob level, must not be nearer to the cooker than 150mm and should be protected by heat resistant material. Any overhanging surface or cooker hood should not be nearer 650mm.

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

5

Installation

Moving the Cooker

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.

6

Safety Information

When used properly your appliance is completely safe but as with any electrical product there are certain precautions that must be observed.

PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.

Always

Remove all packing from the appliance before switching on for the first time.

Understand the controls prior to using the appliance.

Keep children away from the appliance when cooking as the surfaces will get extremely hot during and after use.

Turn controls off when not in use.

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 become heated by other hotplates or pans.

Always take care to avoid heat or steam burns when operating the controls.

Always turn off the electricity supply at the wall switch and allow the appliance to cool before cleaning (or changing an oven lamp if fitted).

Always make sure the shelves are in the correct position before switching on the oven or grill.

Always keep the oven/grill door closed when the appliance is not in use.

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.

Always take care when removing items from the grill compartment when the lower oven is in use as the contents will be hot

Always turn off the electricity supply to the appliance at the wall switch should any glass panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.

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

7

Safety Information

Never

Never leave children unsupervised where a cooking appliance is installed as all surfaces will be hot during and after its 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 1/3 full of oil. Never use a lid. DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.

Never use the appliance as a room heater.

Never use the grill to warm plates.

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

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

Never operate the grill with the grill door closed as this will cause the appliance to over heat.

Never use steam cleaners.

Never stare at halogen heating units.

SAFETY ADVICE IN CASE OF A CHIP-PANFIRE

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 MOVING IT. Injuries are often caused by picking up a hot pan and rushing outside with it.

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.

8

Features

HOB VENTILATION SLOTS

1200W

1800W

SPEEDGRILL

CREDACLEAN

SIDE PANELS

GRILL

DOOR

REMOVABLE

INNER GLASS

DOOR

1800W

1200W

CONTROL

PANEL

GRILL/MEAT PAN WITH REMOVABLE HANDLE, WIRE FOOD SUPPORT AND ANTI-SPLASHTRAY

ROD SHELF

CREDACLEAN

SIDE PANELS

OVEN ROD

SHELVES

RATING PLATE

PLINTH VENTILATION SLOTS

 

9

Control Panel

 

 

 

 

 

GRILL

 

OVEN

 

 

 

 

 

INDICATOR

INDICATOR

 

 

 

 

 

LIGHT

 

LIGHT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LEFT

LEFT

RIGHT

RIGHT

TWIN

OVEN

FRONT

REAR

REAR

FRONT

SPEEDGRILL

 

PLATE

PLATE

PLATE

PLATE

 

 

Control Knobs

The control knobs for the hotplates/grill can be rotated in either

 

direction to provide variable heat control, the Oven control knob 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.

Operating the

In common with all cookers having controls sited above the grill

control when the

compartment, care must be taken when setting the controls, due

grill is in use

to hot air being emitted from the grill compartment.

Hob Controls

Each control can be used to select one of six temperature settings

 

from position 1 (minimum) to position 6 (maximum).

 

The control knobs for the hotplates can be turned in either direction

 

to give variable heat control.

Slow cooking

The main oven has a 90˚ setting specially designed to reduce energy

 

usage. Full details of this can be found in the Slow cooking section of this

 

book.

Cooling fan

A gentle flow of air will be blown from below the control panel when the

 

oven / grill controls are in use.

10

Ceramic Hob

CAUTION: IF ANY CRACK IN THE SURFACE BECOMES VISIBLE, TURN OFF THE MAINS COOKER SWITCH.

Under no circumstances should the hob be used with aluminium foil in contact with the hob surface. The following boiling plates are located beneath the circular cooking areas:-

Front

6 Heat 1200W

Right

 

Rear

6 Heat 1200W

Left

 

 

 

Rear

6 Heat 1800W

Right

 

 

 

Front

6 Heat 1800W

Left

 

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

Hotplates

When the control is turned from the 0 position, the settings on the control knob will show1 - 6, these are 6 fixed positions for cooking.

6 is the highest setting, for fast cooking. To reduce the heat to cook more slowly or simmer, turn the knob to a lower setting which will vary according to size and type of saucepan, the amount and type of food, and whether or not the lid is fitted. 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-offfrom aluminium pans more difficult to remove. To protect elements against overheating, safetycut-outshave been incorporated with each element. After several minutes with the control at setting6 the safetycut-outswitches the elementOff andOn continuously, thus preventing any adverse effects that may be caused by an excessivebuild-upof heat in the cooking area.

Setting 1 provides low input for simmering. The control will beOff when the control knob is turned to theO position.

If the hob should become cracked, never use until repaired. Always ensure that saucepan handles are positioned safely.

11

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

suitable unsuitable

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

12

Always

Never

 

 

● Use good quality flat-

● Use gauze, metal pan

based cookware on all

diffusers, asbestos mats

electric heat sources.

and stands e.g. Wok

● Always ensure pans have

stands – they can cause

clean, dry bases before

overheating.

use.

● Use utensils with skirts or

● Ensure pans match size of

rims e.g. buckets and

heating area.

some kettles.

● Remember good quality

● Use badly dented or

pans retain heat well, so

distorted pans.

generally only a low or

● Leave an element

medium heat is necessary.

switched on when not

● Ensure pan handles are

cooking.

positioned safely and

● Cook food directly on the

away from heat sources.

ceramic glass.

● Always lift pans, do not

● Drag or slide utensils,

drag.

along the hob surface.

● 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.

 

Ceramic*

Halogen*

Aluminium

 

 

 

 

 

Stainless steel with single layer

 

 

copper base

 

 

Stainless steel with sandwich bases

 

 

of aluminium and stainless or alu-

 

 

minium and copper.

 

 

 

 

 

Enamelled steel

 

 

Enamelled aluminium

 

 

Enamelled based cast iron

With Extra Care

Copper

 

 

Toughened glass or ceramic/

Not Recommended

glass/pottery

 

 

Mild steel, Ferro-magneticor

 

 

stainless with a magnetic

sandwich base

 

 

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 to the surface of the hob.

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 hob.

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 asbestos mats, aluminium or wok stand.

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

We recommend not to use a utensil 25cm (l0ins).

Pressure cookers or other large pans should be used on the front cooking areas. Always ensure that saucepan handles are positioned safely.

13

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 oilmust 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-thirdfull 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-PANFIRE

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 MOVING IT. Injuries are often caused by picking up a hot pan and rushing outside with it.

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.

14

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

Convex

Concave

Too

Too

No pan

flat base

base too

base

small

large

Element ON

same size as

small

 

 

 

 

element

 

 

 

 

 

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 with a metal safety razor scraper provided. 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.

15

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 performance of the hob.

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 hotplates.

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.

16

Temperature Conversion Chart

Gas

oF

Main

Top

Main

Convection

Convection

Fan

Mark

 

Oven

Oven

Oven

 

 

 

 

 

 

 

 

 

 

 

1

/

2

250

120

110

100

 

 

 

 

 

 

 

1

275

140

130

120

 

 

 

 

 

2

300

150

140

130

 

 

 

 

 

3

325

160

150

140

 

 

 

 

 

4

350

180

170

160

 

 

 

 

 

5

375

190

180

170

 

 

 

 

 

6

400

200

190

180

 

 

 

 

 

7

425

220

210

200

 

 

 

 

 

8

450

220

210

 

 

 

 

 

9

475

220

 

 

 

 

 

 

 

17

Speedgrill

CAUTION - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE

GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.

Your cooker is not fitted with a conventional type of grill. Creda have developed a high speed grill, which is designed to reduce your grilling times. It is quicker because it takes less time to warm up from cold. Conventional grills require 5 minutes preheat before food is placed beneath them, but for normal grilling theSpeedgrill can be used directly from cold, without any preheat.

However, when toasting, optimum performance is achieved by preheating the grill for about 1 minute.

You will notice that the grill elements are protected by a wire mesh. Under no circumstances should pointed objects be inserted into the mesh. During use, the mesh may become soiled. Do not attempt to clean it while the grill is still on. Turn the cooker off at the control unit and wait until it has cooled down before cleaning.

Care must be taken to ensure the mesh is not distorted - do not store the grill pan handle on the grill pan grid when the rod shelf is in the top runner position.

There are two halves to the grill, one on the left and one on the right. You can choose to have both sides on, or just the left side on. Turning the control knob clockwise will switch both sides on. Turning it anti-clockwise,will only switch the left side on.

The numbers indicate the heat setting, 4 is the hottest and1 the coolest.

DO NOT under any circumstances insert objects into the grill mesh as this could damage the glass tubes.

IMPORTANT

GRILLING CANNOT BE UNDERTAKEN WITH THE GRILL DOOR

 

CLOSED.

Grilling procedure:

1.Open the grill door fully.

2.Position the rod shelf as recommended in the Guide to Grilling chart, for the food being cooked.

3.Place the grill pan on the rod shelf, ensuring it is positioned centrally under the grill element.

4.Never line the grill pan with aluminium foil, as this may cause overheating of fat in the grill pan.

Note: To stop fat splashing onto the grill element mesh, it is important to use theanti-splashtray. Always clean the grill pan antisplash tray and food grid after each use.

18

Grilling

Using the Grill Compartment as a ‘Hotcupboard’

Grill Pan Handle

Fixing the Grill Pan

Handle

Recess

GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN.

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 become quite hot.

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.

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

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.

Fig. 1

Fig. 2

Fig. 3

Always fit the screw prior to use.

19

Guide To Grilling

Guide to grilling successfully

 

Pre-

Shelf Position

Grill Setting

 

Food

from base of

Approximate Cooking time

heat

 

oven.

 

 

 

 

 

 

 

 

 

 

 

Toasting of Bread

1 min

2 or 1

4

3 - 5 mins

products

Grill pan and grid.

 

 

 

 

 

 

 

 

Small cuts of meat,

 

 

4 for 4 mins.

10 - 15 mins

None

2 or 1

reduce to

sausages, bacon, etc.

Grill pan and grid.

 

 

lower setting.

 

 

 

 

 

 

 

 

 

Chops etc.

 

 

4 for 6-8mins.

25 - 30 mins

Gammon steaks

None

1

reduce to

Grill pan and grid.

Chicken pieces

 

 

lower setting.

 

 

 

 

 

 

 

 

Fish: Whole

None

1

4

6 - 8 mins

Fillets

2

In the base of the grill pan.

 

 

 

 

 

 

 

Fish in breadcrumbs

None

2

3

10 - 15 mins

Grill pan and grid.

 

 

 

 

 

 

 

 

 

Pre - Cooked potato

None

2 or 1

3

10 - 12 mins

products

In the base of the grill pan.

 

 

 

 

 

 

 

 

Pizzas

None

2 or 1

3

10 - 15 mins

Grill pan and grid.

 

 

 

 

 

 

 

 

 

Browning of food

1 min

2 or 1

4

5 - 7 mins

Dish placed directly on shelf.

 

 

 

 

 

 

 

 

 

20

Oven Temperature Charts – Meat

Fan Oven Cooking

Meat

Pre-

Temperature

Time (approx.)

heat

oC

Beef

No

160/180

20-25mins per 450g

(1 lb) + 20 mins extra

 

 

 

 

 

 

 

Lamb

No

160/180

25 mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Pork

No

160/180

25 mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Veal

No

160/170

25-30mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Chicken/Turkey

No

160/180

18-20mins per 450g

up to 4kg (8 lb)

(1 lb) + 20 mins extra

 

 

 

 

 

 

Turkey

 

150/160

13-15mins per 450g (1 lb)

up to 5.5kg (12 lb)

No

 

e.g. 5kg (1 lb) = 143-165mins

 

 

12 mins per 450g (1 lb)

 

 

 

over 5.5kg (12 lb)

 

150

e.g. 10kg (22 lb) = 264 mins

 

 

 

 

Casserole Stews

No

140-150

11/2 - 2 Hrs

 

 

 

 

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:

60oC

Lamb:

80oC

Poultry: 90oC

Medium:

70oC

Pork:

90oC

 

Well Done:

75oC

Veal:

75oC

 

21

Oven Temperature Charts – Baking

Baking

 

Fan Oven Cooking

 

 

 

 

 

 

 

Food

Pre-

Temperature

Time in mins.

heat

oC

Scones

Yes

210/220

9-12

 

 

 

 

Small Cakes

 

170/180

15-20

 

 

 

 

Victoria Sandwich

 

160/170

20-25

 

 

 

 

Sponge Sandwich

Yes

170/190

15-20

 

 

 

 

Swiss Roll

Yes

180/200

12-15

 

 

 

 

Semi-richFruit

 

140/150

75-90

cakes

 

 

 

 

Rich Fruit Cakes

 

130/140

Time dependent

 

on recipe.

 

 

 

 

 

 

 

Shortcrust Pastry

 

190/200

45-50

 

 

 

 

Puff Pastry

 

190/200

Time dependent

 

on recipe.

 

 

 

 

 

 

 

Yorkshire Pudding

Yes

180/190

40-45

 

 

 

 

Individual Yorkshire

Yes

190/200

20-25

Puddings

 

 

 

Milk Pudding

 

130/140

105-135

 

 

 

 

Baked Custard

 

140/150

40-50

 

 

 

 

Bread

Yes

200/210

45-50

 

 

 

 

Meringues

 

80-90

180-240

 

 

 

 

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 margarines or butter only.

22

Oven Cookery Notes

 

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

 

To heat the oven, turn the control knob clockwise, selecting the

 

required temperature between 80oC (175oF) and 230oC (450oF) 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-heatedoven.

 

The cooking 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 10oC.

 

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.

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

 

cooking times given in the cooking charts by a few minutes, to allow for

 

the loss of heat due to the extra time taken to load the oven, and the

 

larger 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 25oC (45oF) and

(b)the recommended time by approximately 10 minutes per hour.

23

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 (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 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 instruc-

tions, and remember to reduce the temperatures given for conventional ovens by approximately 25oC 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 a meat pan since this only causes unnecessary soiling, steam and condensation.

Frozen Meat

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

and Poultry

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

 

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

24

Using the Oven for Other Functions

90

“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:

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 90 (Slow Cooking Temperature) by turning the Oven Control clockwise ensuring the oven door fully closed.

Storage and re-heatingof 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-heatfoodonce.

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, if they are cooked for 1-2hours 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 170oC 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.

25

Care and Cleaning

Cleaning materials to avoid

Ceramic hob

Grill Compartment

Speedgrill

Control Panel

TURN OFF THE MAIN COOKER WALL SWITCH BEFORE CLEANING. BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS ARE IN THE OFF POSITION.

NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS OF ANY KIND UNLESS

SPECIFIED BELOW.

1.Plastic or nylon pads / scourers, these may scratch the surface.

2.Household abrasive powders.

3.Oven chemical cleaners, aerosols and oven pads.

Caustic cleaners such as these will etch the surface and attack the metal frame.

4.Bath and sink cleaners may mark the surface.

To reduce the amount of cleaning always ensure that the hob and cooking utensils are clean and dry before use. Regular use of cleaner conditioner is recommended for proper care and protection of the hob surface. Apply conditioner before using the hob for the first time. It contains a mild cleaning agent, so that subsequent applications may clean off soil and apply a protective film at the same time. For stubborn stains or heavy soiling use any of the following materials, and finish off with conditioner.

1.Cif, non-scratchscouring cream.

2.Liquid Gumption Kitchen Cleanser.

3.Special Powder Cleanser.

Powder Cleanser – Mineral deposits that are present in hard water, and some foods, may cause ‘discolourations’ that appear in the form of grey or brown stains. The stains sometimes appear to be in or under the glass surface. If there are some persistent stains after using any of the other recommended cleaning materials, powder cleanser may be applied, following the manufacturers instructions.Do not use abrasive cleaners or the powder cleanser on the painted metal framework.

Cleaner Conditioner – Regular use of the conditioner will make the surface easier to clean thus ensuring that years of heavy abrasive cleaning do not progressively dull the surface.

Remove the grill pan and the wire grid food support, it is best to wash these items immediately after use to prevent stains from being burnt on when used again. Wipe out the Grill compartment, use a fine steel wool soap pad to remove stubborn stains from the rod shelf and the floor of the compartment.

To clean use a clean, damp, soapy cloth and wipe over. If stubborn stains remain, gently clean with a nylon scouring pad and wipe over with a damp cloth. Do not use metal cleaning utensils, wire wool or proprietary oven cleaners on the grill element mesh,

Wipe over the control panel with a damp cloth and polish with a dry cloth. Do not use cream cleaners, oven cleaners or aerosols, scouring pads or abrasive powder for cleaning the plastic knobs as damage will occur.

26

Care and Cleaning

Decorative Trims

Doors

Oven

Oven Liners

Oven Lamp

Replacement

It is advisable to clean the decorative trims regularly to prevent any build up of soiling. The recommended method of cleaning is to wipe over the trims with a soft cloth wrung out in warm water or mild non-abrasivecleaner. (If in doubt try the cleaner on a small area of trim which is not noticeable in normal use). Then, after wiping with a cloth wrung out in clear water, dry with a soft clean cloth.

Wipe over 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 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 by 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.

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.

Warning: The oven must not be operated with 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.

Remove the rod shelves.

Use a fine steel wool soap pad to remove stubborn stains from the rod shelves and the floor of the oven.

The surface of the ‘Credaclean’ oven liners are treated on the mottled face with a special vitreous enamel which absorbs cooking soils. At temperatures of 220oC (425oF) or above, the special surface enables these soils to be slowly destroyed. The higher the temperature the more effective it is. In most cases normal cooking operation at this temperature will permit this cleaning operation to proceed during cooking. However if higher cooking temperatures are not used regularly it may be necessary, to prevent heavy soiling, to run the oven without a meat pan at maximum setting for a couple of hours. This may be necessary once a month or once every two or three months depending on the type and amount of oven cooking.

Warning: Switch off the appliance at the main cooker wall switch before replacing the oven lamp.

Open the oven door and remove the rod shelves. Using a suitable cloth to protect the fingers grip the light glass dome, unscrew anti-clockwiseand remove. Reach into the aperture with fingers, and unscrew the lamp anticlockwise. Fit replacement lamp (15W 300°C rated SES), refit dome.

27

Cooking Results Not Satisfactory?

Problem

Check

 

 

Grilling

 

Uneven cooking front

Ensure that the grill pan is positioned centrally below

to back

the grill element.

 

 

Fat splattering

Ensure that the grill is not set to too high a temperature.

 

Use the anti-splashtray supplied under the food support.

 

 

Oven Baking

 

Uneven rising of cakes

Ensure that the oven shelves are level by using a spirit

 

level on the rod shelf and adjusting, using suitable

 

packing e.g. wood, under the feet of the appliance. This should

 

be checked both left to right and front to back. Ensure that the

 

food is positioned centrally in the oven.

Sinking of cakes

The following may cause cakes to sink:

 

1. Preheat of fan ovens.

 

2. Cooking at too high a temperature.

 

3. Using normal creaming method with soft margarine.

Over/Under cooking

Refer to the cooking times and temperatures given in

Fast/Slow cooking

the oven temperature charts, however, it may be necessary to

 

increase or decrease temperatures by 10˚C to suit

 

personal taste. Do not use utensils greater than 56mm (21/4") in

 

height, for roasting.

 

 

28

Something Wrong with your Cooker?

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

Problem

Check

 

 

Slight odour or small

This is normal and should cease after a short period.

amount of smoke when

 

using the cooker for the

 

first time.

 

 

 

Nothing works.

Is the main cooker wall switch turned on?

 

Check other appliances, there may be a power cut.

 

 

Grill does not work.

Grill with the door open.

Oven works.

 

Grill keeps turning on and off. When the grill control is operated at a setting less than maximum this is normal regulator operation and is not a fault.

Oven temperature seems

Check that the temperature has been set in accordance

too high or too low.

with the temperature charts. It may be necessary to

 

increase or decrease the recommended temperature by

 

up to 10oC to suit your taste.

Oven does not cook

Check that the temperature and shelf position are as

evenly.

recommended 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.

 

 

Hotplates are slow to boil

Check that your pans conform to the recommendations

or will not simmer.

in these instructions.

 

 

Condensation on the wall at

Steam and/or condensation may appear from the vent at the

the rear of the cooker.

rear of the appliance when using an oven particularly for foods

 

with a high water content e.g. frozen chips, roast chicken etc.

 

This is normal and any excess should be wiped off.

 

 

Steam / Condensation in the

Steam is a by-productof cooking any food with a high water

oven after use.

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.

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

29

Key Contacts

Service

Creda has the largest appliance manufacturer’s service team in Europe, trained specialists directly employed by us to ensure your complete confidence.

Repair Service

UK: 08709 066 066

Republic of Ireland: 1850 302 200

You will be asked for the following information:-

Name, address and postcode.

Telephone number

Model / Serial number of the appliance

Clear and concise details of the query or fault

Place and Date of purchase

(Please keep the receipt as evidence will be required when the engineer calls).

Extended Warranty

To join: UK 08709 088 088

Republic of Ireland: 1850 502 200

Genuine Parts & Accessories

Mail Order Hotline

UK: 08709 077 077

Republic of Ireland: (01) 842 6836

For further product information 08701 54 64 74

All Creda Services are offered as an extra benefit and do not affect your statutory rights.

General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB

PRINTED BY SIMLEX . FOUR ASHES, WOLVERHAMPTON.

May 2001 Part no. 4966200025-01