Creda EDC51, ETCW51, ETW51 Installation And User Instructions Manual

You must read these instructions prior to using the

appliance and retain them for future reference.

Installation & User Instructions

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Installation 5

For your Safety – Always 7

For your Safety – Never 8

Features EDC51 9

Features ETCW51 10

Features ETW51 11

Control Panel 12

Hotplate General Information 13-15

Temperature Conversion Chart 16

Grilling / Grilling Chart 17-19

Top Oven / Grill Cookery notes 20

Oven Temperature Chart – Meat 21

Oven Temperature Chart – Baking 22

Main Oven Cookery Notes 23-24

Care and Cleaning 26-28

Using the Main Oven for other Functions 25

Cooking Results Not Satisfactory 29

Something Wrong with your Cooker 30

Key Contacts Back Cover

3

Contents

Introduction 4

Introduction

4

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

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.

Disposal of your product

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 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.

When the cooker is first used an odour may be emitted,

this will cease after a period of use

* 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.

Installation

WARNING – THIS APPLIANCE MUST BE EARTHED.

Your cooker should have been checked to ensure

that the

voltage corresponds with your supply volt

age,

this is stated

on the rating plate, which is situated

on the front of the
plinth. The cooker must be connected by a competent
person eg. (NICEIC registered contractor) 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 IEE
regulations.

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

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.

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.

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 class 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.
Never mount the cooker onto a platform.

5

Siting the Cooker

150 mm

150 mm

650 mm

6

Installation

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.

Moving the Cooker

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

Splash Panel
Kit (Wall Mounted)

For Your Safety

7

● Always make sure you remove all packing 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 grilling
as the surfaces will get extremely hot during and after use.

● 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
become heated by other hotplate/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

in use.

● Always take care when removing items from the grill when the
lower oven is on as the contents will 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 turn off the appliance at the wall switch if any glass panel
should crack or shatter. Do not use the appliance until repaired.

● Always keep ventilation slots clear of obstructions.

● Always refer servicing to a qualified appliance service

engineer.

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.

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

Safety Advice

For Your Safety

8

● 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, pressurised container 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, nor use

a lid. DO NOT LEAVE UNATTENDED WHILE COOKING, for example; to
answer the telephone.

● Never operate the grill with the grill 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 oven doors.

● Never install the appliance next to curtains or other soft

furnishings.

● Never use steam cleaners.

Never

Features EDC51

9

GRILL/TOP OVEN
DOOR

REMOVABLE
INNER GLASS
DOOR

RATING PLATE

PLINTH VENTILATION SLOTS

HOB VENTILATION SLOTS

CONTROL
PANEL

CREDACLEAN
SIDE PANELS

OVEN ROD
SHELVES

GRILL/TOP OVEN

1200W

1800W

1800W

1200W

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

Features ETCW51

10

GRILL DOOR

REMOVABLE
INNER GLASS
DOOR

RATING PLATE

PLINTH VENTILATION SLOTS

HOB VENTILATION SLOTS

CONTROL
PANEL

CREDACLEAN
SIDE PANELS

OVEN ROD
SHELVES

GRILL

1200W

1800W

1800W

1200W

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

Features ETW 51

11

GRILL DOOR

REMOVABLE
INNER GLASS
DOOR

RATING PLATE

PLINTH VENTILATION SLOTS

HOB VENTILATION SLOTS

CONTROL
PANEL

CREDACLEAN
SIDE PANELS

OVEN ROD
SHELVES

GRILL

1000W

1500W

2000W
Red spot

1500W
Red spot

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

MAIN
OVEN

INDICATOR

LIGHT

TOP

OVEN

INDICATOR

LIGHT

MAIN
OVEN

EDC51

ETW / ETCW51

TOP

OVEN

VARIABLE

GRILL

LEFT

FRONT

PLATE

RIGHT

REAR

PLATE

LEFT

REAR

PLATE

RIGHT

FRONT

PLATE

Control Panel

12

Control Knobs The knobs for the hotplates and grill 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.

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.

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.

MAIN OVEN

INDICATOR LIGHT

GRILL

INDICATOR LIGHT

MAIN
OVEN

GRILL

LEFT

FRONT

PLATE

RIGHT

REAR

PLATE

LEFT

REAR

PLATE

RIGHT

FRONT

PLATE

Warning: Extreme caution should be used when cleaning a hot hob

Important

Always clean off any spillage immediately with a clean cloth or kitchen roll 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.
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 suitable metal scraper. This will
avoid any damage. Never let it cool before removing.

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

Always make sure that the base of the utensil to be used is dry before placing it on a
ceramic hob.

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

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 Notes - All hobs

Hotplates General Information Notes - ETCW51 / EDC51

14

Hotplates General Information Notes - ETW51

The controls set the hotplates at six pre-set power levels. Each
control can be used to select one of six temperature settings from a
minimum at position 1 to a maximum at position 6, the redspot hotplates
heat up more rapidly to give faster boiling.

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 oil.

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

period e.g. whilst answering the telephone.

4. Never 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.

Knob Position

Safety requirments
for deep fat frying

1 To melt butter, chocolate, etc.

1 or 2 To heat food gently.

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

3 To heat solid and liquid foods.

Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.

4 or 5 To cook foods, just above simmering.

To maintain 'rolling' boil for preserve making.

5 or 6 To seal meat and fry fish.

6 Frying potatoes.

Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.

Type of food

15

Hotplates General Information Notes

● Use good quality flat-based
cookware on all electric heat
sources.

● 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.

● Lift pans, do not drag.

● Use pan lids except when frying.

● Deal with spillage immediately

but with care.

Always ✓

● 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
hotplate.

● Drag or slide utensils across
the hob surface.

● Place large preserving pans or
fish kettles across two hot­plates.

● Place plastic vessels or utensils
on a hot hob.

● Use the hob as an area for
storage

Never ✗

PANS SHOULD NOT

Be concave

(bowed in)

Be convex

(bowed out)

Be rimmed

But essentially Flat

Always place pans

centrally on the

hotplate

CHOICE OF UTENSILS

Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.

Be deeply ridged

Temperature Conversion Chart

16

o

F

Gas

Mark

1

/

2

1

250

100

120

130

140

160

170

180

200

210

220

110

130

140

150

170

180

190

210

220

–

120

140

150

160

180

190

200

220

–

–

275

300

325

350

375

400

425

450

475

2

3

4

5

6

7

8

9

Main

Convection

Oven

Top

Convection

Oven

Main

Fan

Oven

Grilling

17

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.

EDCW/S51 Note: The grill will not operate unless the top oven control is

in the OFF position.

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.

Fig. 1

Recess

Fig. 2 Fig. 3

Always fit the screw prior to use.

Grill Pan Handle

Fixing the Grill Pan
Handle

Grilling (continued)

18

The food to be cooked should be placed on the grill pan/grill pan grid.
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
Compartment

as a

‘Hotcupboard’

Grilling (continued)

19

The temperatures below relate to heat settings recommended on food packs.

High = 6
Medium High = 5
Medium = 4/5
Medium Low = 3
Low = 2
Very Gentle = 1

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

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

excessive fat spitting and splashing.

Food

Grill Setting

Approximate Cooking time

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

5

5

6

5-6

5

5

5

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

base of the grill pan.

15 - 20 mins.

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 com-

partment.

20 - 25 mins. Wire food support used in upturned

position for chicken.

6

3 - 10 mins.

GRILL CHART

The Top Oven is fitted with fixed ‘Creda clean’ sides, a removable
roof, and one rod shelf. It is heated by two elements – the grill
element and an element under the floor of the oven—and has a fully
variable temperature control like the main oven. To heat the oven,

turn
the control knob clockwise, selecting the required temperature
as recommended in the Top Oven temperature chart. The indicator
light will immediately come on and remain on until the oven reaches
the required temperature. The light will then automatically go off and
on during cooking as the oven thermostat maintains the correct
temperature.

Top Oven for The Top Oven is used in exactly the same way as the Main Oven to
Cooking cook all types of food. It can either be used alone, to cook small

quantities of food, or in conjunction with the main oven to provide
additional cooking space, so often necessary when entertaining.
There are two cooking positions – the shelf placed directly on the
floor of the oven, or runner 1 from the floor of the oven. To correctly
position the rod shelf the side rods with “indents” must be
uppermost and to the rear, this forms an ‘arrest’ position in
conjunction with the embossed side liners. The correct positioning of
food is indicated in the temperature charts on pages 19 and 20.
These 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.
Food must never be placed directly on the floor of the oven with
out a shelf in position, and there should always be at least 25mm
(1”) between the top of the food and the grill element. Most foods

are cooked at a lower temperature in the smaller top oven
than in a larger conventional main oven. Always ensure a

7.5cm (3") gap is left at the front of the baking tray to ensure even
cooking. Do not use utensils larger than 300mm (12") x 230mm
(9"). Large utensils should be used in the main oven.

Cooking Meat/

The Top Oven is most useful for the longer, slower cooking required

Poultry in the for cheaper cuts of meat – casserole cooking, pot roasting, braising
Top Oven etc.

Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs)
in weight can be roasted in a small meat pan in the Top Oven, but
should preferably be ‘slow roasted’ or covered with a lid of
aluminium foil (one or two incisions in the top of the foil will allow
the meat or poultry to brown). Always ensure that there is at least
25mm (1”) between the top of the foil and the grill element. Do not
use the meat pan supplied for the main oven or the grill pan for
roasting in the Top Oven. Larger joints of meat weighing more than
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be
roasted in the main oven.

Top Oven/Grill Cookery Notes - EDC / S51

20

Oven Temperature Charts – Meat

21

Beef/ Lamb

(slow roasting)

Meat

170/180

35 mins per 450g (1lb) +

35 mins over.

Shelf

placed

directly

on floor

of oven.

35-40 mins per 450g

(1lb)

40 mins per 450g (1lb) +

40 mins over

40 mins per 450g (1lb)

40-45 mins per 450g

(1lb) + 40 mins over

40-45 mins per 450g

(1lb)

25-30 mins per 450g

(1lb) + 25 mins over

25-30 mins per 450g

(1lb)

2-2

1

/

2

hrs

190/200

170/180

190/200

170/180

190/200

170/180

190/200

150

Temperature

o

C

Pre-

heat

Top Oven Cooking - EDC51 Fan Oven Cooking

Time (approx.)

Beef/ Lamb

(foil covered)

Pork

(slow roasting)

Pork

(foil covered)

Veal

(slow roasting)

Veal

(foil covered)

Poultry/Game

(slow roasting)

Poultry/Game

(foil covered)

Casserole

Cooking

If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.

Beef

Meat

160/180

20-25 mins per 450g

(1lb) + 20 mins extra

25 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 (1lb)

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

12 mins per 450g (1lb)

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

1

1

/

2

- 2 Hrs

160/180

160/180

160/170

160/180

150/160

150

140-150

Temperature

o

C

Time (approx.)

Lamb

Pork

Veal

Chicken/

Turkey

up to 4kg (8lb)

Turkey

up to 5.5kg (12lb)

over 5.5kg (12lb)

Casserole Stews

Position in

Oven

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

o

C Lamb: 80

o

C Poultry: 90

o

C

Medium: 70

o

C Pork: 90

o

C

Well Done: 75

o

C Veal: 75

o

C

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Pre-

heat

No

No

No

No

No

No

No

Scones

Food

Pre-

heat

Yes

200

9-12

Runner 1 from

bottom of oven

15-20

20

15

9-12

60-90

120-135

40-45

Depending

on use

40-45

40-45

105-135

45-50

25-30

150-180

180

170

180/190

190/200

150/170

150

190/200

200/220

190/200

200/210

140

150

200/210

100

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Temperature

o

C

Top Oven Cooking - EDC51

Fan Oven Cooking

Time in mins.

Baking

Small Cakes

Victoria Sandwich

Sponge Sandwich

Swiss Roll

Rich Fruit Cakes

Semi-rich Fruit Cake

Shortcrust Pastry

Puff Pastry

Yorkshire Pudding

Individual Yorkshire

Puddings

Milk Pudding

Baked Custard

Bread

Meringues

Yes

210/220

8-10

15-20

20-25

15-20

12-15

75-90

Depending

on size.

45-50

Depending

on use.

40-45

20-25

105-135

40-50

45-50

180-240

170/180

160/170

170/190

180/200

140/150

130/140

190/200

190/200

180/190

190/200

130/140

140/150

200/210

70-90

Yes

Yes

Yes

Yes

Yes

Position

In Oven

Pre-

heat

Temperature

o

C

Time in mins.

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.

Oven Temperature Charts – Baking

22

Runner 1 from

bottom of oven

Shelf placed directly on

floor of oven

Runner 1 from

bottom of oven

Runner 1 from

bottom of oven

Shelf placed directly on

floor of oven

Shelf placed directly on

floor of oven

Shelf placed directly on

floor of oven

Runner 1 from

bottom of oven

Runner 1 from

bottom of oven

Runner 1 from

bottom of oven

Shelf placed directly on

floor of oven

Runner 1 from

bottom of oven

Shelf placed directly on

floor of oven

Runner 1 from

bottom of oven

The oven is fitted with ‘Creda clean’ liners and two rod shelves.
Remove any pans when not in use.
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-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 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 cooker 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 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 25oC (45oF) and
(b) the recommended time by approximately 10 minutes per hour.

Main Oven Cookery Notes

23

Main Oven Cookery Notes

24

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 a meat pan . Small joints weighing less than

1.75kg (3

1

/2lbs) 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 instructions,
and remember to reduce the temperatures given for conventional
ovens by approximately 25

o

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.

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 2-3 hours per 450g, 1lb).

“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.

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 (Slow Cooking Temperature) by turning Main Oven Control clockwise.

Storage and 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, if
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

o

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.

Using the Main Oven for Other Functions

25

90

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.

90

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. Jif, non-scratch scouring 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.

The cleaning of sealed hotplates should be done when they are cold,
using a soap filled Brillo pad, following the

grain of the hotplate. This will

ensure that any stubborn,

burnt on spillages are removed. Wipe over with
a damp clean cloth, making sure that all the cleaner has been removed.
Finally, turn on hotplate to warm for a few minutes, then smear with a
little cooking oil to provide a protective coating, or the restorative agent
Homecare Four Hob, available from Credacare Spares or leading
supermarkets. The bezels will mellow with use to a burnished gold colour,
a soap filled Brillo pad will help to keep them bright, care should be taken
not to damage the vitreous enamel hob surface.

Note: We do not recommend the use of decorative covers over the hot
hotplates as these can hold condensation and cause corrosion. Accidental
operation with a cover in place can cause intense heat. Never place
saucepan lids on the hotplates, as this may cause corrosion.

Care and Cleaning

TURN OFF THE MAIN 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.

26

Cleaning materials
to avoid

Ceramic hob
(EDC / ETCW51)

Electric sealed hot­plates
(ETW51)

Care and Cleaning

27

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 grill runners the grill
deflector plate and the floor of the compartment.

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.

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 hot water or mild non-abrasive cleaner.
(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 hot 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: 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 and meat pan.
Use a fine steel wool soap pad to remove stubborn stains from the
rod shelves, meat pan and the floor of the oven.

Grill

Control panel

Decorative trims

Doors

Ovens

Care and Cleaning

28

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 220

o

C

(425

o

F) 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.

It should not normally be necessary to clean the ‘Credaclean’ panels in water. If
desirable remove the rod shelves and wash them in warm soapy water, followed
by rinsing in clean water.

Open the oven door and remove the rod shelves. Using a suitable cloth to
protect the fingers grip the light glass dome, unscrew anti-clockwise and
lift. Reach into the aperture, and unscrew the lamp anti-clockwise. Fit
replacement lamp (15W 300

°

C rated SES), refit dome.

Warning: Switch off the appliance at the wall mounted cooker control unit
before replacing the oven lamp.

Oven liners

Oven lamp
replacement

Problem

Check

Grilling

Uneven cooking front
to back

Ensure that the grill pan is positioned centrally below
the grill element.

Top Oven Baking

Uneven cooking front
to back

Ensure the cooking utensil is at least 3ins from the front
of the shelf.

Uneven rising of cakes Ensure that the shelf is level (see above) and that the

food is positioned centrally in the oven.

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

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
Fast/Slow cooking

Refer to the cooking times and temperatures given in
the oven temperature charts, however, it may be necessary to
increase or decrease temperatures by 10oC to suit
personal taste.
Do not use utensils greater than 2

1

/

4

ins in height.

Food is taking too long
to cook

Ensure that the cooking utensil used in the top oven is
not larger than 12ins x 9ins, e.g. the main oven meat pan.
Only cook one item at a time to avoid overloading the
oven.

Uneven cooking of
cakes

1. Too large baking sheet used. (See 'Cookery Notes')

2. Over loading of oven and always ensure even air
gaps around baking tins.

29

Cooking Results Not Satisfactory?

Top oven and grill do
not work. Main oven
works.

Operating the cooker under the following conditions may cause a
safety cut-out to operate:
a) grilling with the top oven door shut;
b) grilling for excessive long periods at maximum settings.

Switch off the appliance and allow the cooker to cool for
approx. 30 minutes. Switch the cooker back on again and
check that the grill/top oven is now operating correctly.

Grill does not work.

Ensure the grill/top oven control has been turned to grill
position prior to setting its heat level.

Grill keeps turning on
and off.

When the grill control is operated at a setting less than 5,
this is normal regulator operation, not a fault.

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.

Cooker does not work Check that the switch on the control unit is in the on
at all. position.

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 10

o

C 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.

Grilling is uneven. Check that the grill pan has been correctly positioned.

Before contacting your Creda Service Centre/Installer, check the problem guide below.

30

Something Wrong with your Cooker?

If you have been through the above list and there is still a problem. You should identify

your Service Agent using the list on the back page and contact your Local Service Office.

Condensation on the
wall at the rear of the
cooker.

Steam / Condensation
in the oven after use.

Marks appearing on
hotplates.
Can not clean hob /
hotplates.

Grill not working.

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 e.g. frozen chips, roast chicken etc. This is
normal and any excess should be wiped off.

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

The hob surround can be cleaned with warm soapy water and a
cream cleaner, such as Jif. 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, under part number: 6400001

Grill will not work unless the Grill door is in the grill position (see
Grilling section of this book).

PRINTED BY SIMLEX .FOUR ASHES, WOLVERHAMPTON. February 2001 Part No. 4966200023-01

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: [phone]

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