Page 1
Colonial Range
Cooker Instruction
and Recipe Book
You must read these instructions prior to using the
appliance and retain them for future reference.
Page 2
For more information on our exciting product range ring
Creda Answer Centre 0541 54 64 74
OR
Visit us on the NET at
http://www.creda.co.uk
Our site invites you to make use of our interactive cookbook and product selector.
Feel free to browse our product range to see what’s bubbling away at the moment
or to
ask for help on our products and services
General Domestic Appliances Ltd. Morley Way Peterborough PE2 9JB
Creda Answer Centre 0541 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.
Page 3
Contents
Introduction 4
Installation 5-6
Product Specification 7
For your Safety – Always 8
For your Safety – Never 9
Features 10
Control Panel 11
Automatic Oven Timer 12-17
Hotplates General Information Notes 18-19
Temperature Comparison Scale 19
Solar Plus Grill and Chart 20
Conventional Grill and Chart 21
Warming Compartment 22
Fan Oven Cookery Notes 23
Oven Temperature Charts – Meat 25
Oven Temperature Charts – Baking 26
Slow Setting 27
Using the Slow Setting 28
Slow Setting Menus 29-36
Care and Cleaning 37
Cooking Results Not Satisfactory 39
Something Wrong with your Cooker 40
3
Page 4
Introduction to Colonial
Your new cooker 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 the best use of your Creda 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.
This appliance conforms to the following EEC Directives:
Gas Appliances
90/396/EEC
Low Voltage Equipment
73/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH THE
RULES IN FORCE, AND USED ONLY IN A SUFFICIENTLY VENTILATED
SPACE. CONSULT INSTRUCTIONS BEFORE INSTALLATION AND USE
OF THIS APPLIANCE.
4
Page 5
Installation – Electrical
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your appliance should be checked to ensure
supply volt
plinth. The cooker must be connected by a NICEIC registered contractor to a suitable
double-pole control unit, with a minimum rating of 30A and a minimum contact
clearance of 3mm, which should be fitted adjacent to (but not above) the cooker, in
accordance with IEE regulations.
The power supply cable should conform to B.S.6004 with a conductor size of 6mm
The control unit should be easily accessible in the event of an emergency.
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
(especially the vent outlet covers) and is not trapped to the rear wall when pushing the
cooker into position between cabinets.
Siting the Cooker
Your cooker is heavy, so it would be advisable for two people to move it. The cooker is
fitted with rear wheels and will slide into position easily. Movement of your cooker is
most easily achieved as follows. Open the Grill/Oven door sufficiently to allow a
comfortable grip on the underside front edge of the oven roof, avoiding any grill
elements or oven interior furniture, and then lift and slide back at the same time.
Your cooker must stand on a flat surface so that the hob is perfectly level, and the
cooker is stable and cannot be rocked, this is easily achieved by adjusting the 3 feet
which are under the front of the cooker, if necessary.
The cooker is designed to fit between kitchen cabinets spaced 1000mm 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. It can also be used
freestanding.
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 65mm and should be
protected by heat resistant material. Any overhanging
cookerhood should not be nearer
650mm.
age,
this is stated on the rating plate, which is situated
surface or
that the voltage corresponds with your
Min
450mm
on the front of the
2
.
5
Page 6
Installation – Gas
This cooker has been adjusted to burn natural gas G20 only.
However, it can be converted to burn butane G30 at 28/30 mbars
or propane gas G31 at 37 mbars.
A conversion kit can be obtained free of charge by telephoning:
0541 530 530.
GAS SAFETY INSTALLATIONS & USE REGULATIONS
It is law that all gas appliances are installed by competent persons
in accordance with the current edition of the above regulations. It
is in your interest and that of safety to ensure compliance with the
law.
In the UK, CORGI registered installers work to safe standards of
practice.
The cooker must also be installed in accordance with BS 6172:
1990. Failure to install the cooker correctly could invalidate the
warranty liability claims and could lead to prosecution.
The room containing the cooker should have an air supply in
accordance with BS 5440: Part 2: 1989.
Provision for
Ventilation
Stability
Connection
Unpacking
Operational
Check
The room must have an openable window or equivalent; some
rooms may also require a permanent vent. If the room has a volume between 5 and 10m
tive area unless it has a door which opens directly to outside. If the
room has a volume of less than 5m3, it will require an air vent of
100cm2effective area. If there are other fuel burning appliances in
the same room, BS 5440 Part 2: 1989 should be consulted to determine air vent requirements.
The cooker must be fitted with a stability device firmly secured to
the fabric of the building. The back of the cooker has a bracket,
which can be used to affix a chain.
Connection to the cooker should be made with an approved appliance flexible connection to BS 669. If used with LPG the hose
should be suitable for L.P.G. and capable of withstanding 50mbars
pressure. A length of 0.9 to 1.25m is recommended. The length of
hose chosen should be such that when the cooker is in situ, the
hose does not touch the floor.
The temperature rise of areas at the rear of the cooker that are
likely to come in contact with the flexible hose do not exceed
o
C.
70
After installation, check for soundness.
After unpacking your cooker, make sure that you remove all pack-
ing from the oven and grill, and any stickers from the oven and
the hob.
Test the gas pressure at any injector using the pressure test adaptor provided in place of one of the injectors. Once the pressure
has been tested, re-fit the original injector.Fit the burner caps,
enamelled discs and pan supports. With reference to the User’s
Instructions; check that the hotplate burners ignite correctly and
with a steady flame. Check for a steady flame at the low (flame
symbol) setting. After completion, keep the pressure test adaptor
in or close to the gas meter for future servicing.
3
, it will require an air vent of 50cm3effec-
6
Page 7
Product Specification
ELECTRICAL SECTION
Supply Voltage 240V AC only 230V AC only
Supply Frequency 50 Hz 50 Hz
Total Wattage 10.5 kW 9.6 kW
Solarplus Grill Wattage Full Grill 2.6 kW 2.39 kW
Solarplus Grill Wattage Half Grill 1.3 kW 1.2 kW
Left Hand Fan Oven Wattage 2.5 kW 2.3 kW
Convention Grill Wattage 2 kW 1.83 kW
Convention Oven Wattage 2.4 kW 2.2 kW
Left Rear Hotplate Wattage 1.5 kW 1.38 kW
Left Front Hotplate Wattage 1.0 kW .918 kW
Warming Compartment
GAS SECTION
Natural Gas Butane & Propane
Heat Input Injector Heat Input Injector
Rear Plates 3.1 / 1.7
3.1
Solarplus Grill area 900cm
Fan Oven Capacity 51.5 Litres
Warming Compartment 45.7 Litres
Conventional Grill area 760cm
Conventional Oven Capacity
Nominal External Dimensions
including Trim
470 W 430 W
145/105
145
2
2
46.3 Litres
H = 900mm
W = 1000mm
D = 600mm
3.1 / 1.7
3.1
90 / 71
90Front Plate
Check that the following parts are present:
Literature Pack Grill Pan
3 Pan supports 2 Meat Pans
3 Burner Caps 2 Pan Handles
Test Adaptor
7
Page 8
For Your Safety
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
Always make sure you remove all packaging and literature from inside the
●
oven and grill compartments before switching on for the first time.
Always make sure you understand the controls prior to using the appliance.
●
Always keep children away from the appliance when in use as the surfaces
●
will get extremely hot during and after cooking.
Always make sure all controls are turned off when you have finished cooking
●
and when not in use.
Always stand back when opening an oven door to allow any build up of steam
●
or heat to disperse.
Always use dry, good quality oven gloves when removing items from the
●
oven/grill.
Always 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 utensils from the top oven when the main
●
oven is in use as the contents may be hot.
Always keep the appliance clean as a build up of grease or fat from cooking
●
can cause a fire.
Always follow the basic principles of food handling and hygiene to prevent
●
the possibility of bacterial growth.
Always keep ventilation slots clear of obstructions.
●
Always refer servicing to a qualified appliance service engineer.
●
SAFETY ADVICE
IN THE EVENT OF A CHIP PAN OR ANY OTHER PAN FIRE:
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.
2. COVER PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother
the flames and extinguish the fire.
3. LEAVE 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
Page 9
For Your Safety
● Never leave children unsupervised where a cooking appliance
Never
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, or use
a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.
● 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 allow children to play with the oven controls.
9
Page 10
Features
1.5kW
HOTPLATE
HOTPLATE
BURNER
DISCS
PAN
SUPPORTS
INNER
GLASS
DOOR
1.0kW
HOTPLATE
SOLARPLUS
GRILL
GLASS
DOOR
CONTROL
PANEL
GRILL
DOOR
RATING
PLATE
MEAT
PAN
FAN
OVEN
Stop
PLINTH
VENTILATION
SLOTS
MEAT/GRILL PAN
WITH WIRE FOOD
SUPPORT AND
REMOVABLE
HANDLE
CREDA CLEAN
REMOVABLE SIDE
PANELS
CONVENTIONAL
OVEN
WARMING
COMPARTMENT
SPILLAGE
BOWLS
GRILL
ELEMENT
INNER
GLASS
DOOR
10
Page 11
Control Panel
Stop
Start
Control Knobs The knobs for the electric hotplates can be rotated in either
direction to provide variable heat control, the Main Oven control
knobs can only be rotated clockwise from the Off position.
Cooling Fan A gentle flow of air will be blown below the control panel when
either of the ovens or grill is in use. In some instances this flow
of air will continue after the controls have been turned off. This is
a safety feature that ensures that control panel surface temperatures and control knobs are kept cool.
SLOW Cooking The main fan oven has a slow setting specially designed to
reduce energy usage. Full details of this can be found in the slow
recipe book provided.
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Page 12
Oven Timer Operation
The oven timer offers you the following features:
1. Time of Day
2. Minute Minder
3. Automatic Cooking
Automatic
Cooking
Hints on 1.
Automatic approximately the same temperature.
Cooking 2. Set the oven timer so that the food has just finished or about to
The Fan Oven and Conventional Oven can be controlled by the automatic timer. When the
possible
programme.
3. Food should be as cold as possible when it goes into the oven
4.
5.
6
. Stews and joints should be cooked by the long slow method, so
7.
8. Wine or beer may ferment and cream may curdle during the
9. Foods which discolour should be protected by coating in fat
10. Dishes containing liquid should not be filled too full to prevent
11. Foods should be well sealed (but not airtight) in a container to
12. Ensure food is cooked thoroughly before serving.
to use the other oven only on the same automatic cooking
Select foods which will take the same time to cook and require
finish cooking on your return to the oven. This will ensure the
food has not cooled down and does not require reheating before
serving.
ideally straight from the refrigerator. Frozen meat and poultry
should be thawed thoroughly before it is put in the oven.
We advise that warm food should never be placed in the oven if
there is to be a delay period. Stews prepared by frying the meat
and vegetables should be cooked as soon as possible.
We advise dishes containing left-over cooked poultry or meat,
for example Shepherds Pie, should not be cooked automatically
if there is to be a delay period.
that the delay period is kept to a minimum.
On warm days, to prevent harmful bacterial growth in certain
foods (ie poultry, joints, etc) the delayed start should be kept
to a minimum.
delay period, so it is best to add these ingredients just before
serving.
or tossing in water to which lemon juice has been added,
prior to placing food in the oven.
boiling over.
prevent the loss of liquid during cooking. Aluminium foil
gives a good seal.
timer control has been set for one oven it is
Timer 1. Make sure all oven controls are turned Off.
Operation 2. Check that the electricity supply to the cooker is turned On.
3. Check that the oven clock is at the right time of day.
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Page 13
Know Your Timer
Time of Day Dial
Minute Minder
“OFF” position
Display
Window
KEY:
ORANGE FINGER : START TIME SETTING
YELLOW FINGER : MINUTE MINDER SETTING
TIMER FUNCTIONS
Time of Day
Minute Minder
Main Clockface
Ensure correct time of day is always set.
Yellow Finger / Small Dial
Here you can set a time period of up to 55 minutes, that will count down.
When it reaches zero, the timer will emit an audible tone.
For Example: If you set 20 minutes, the audible tone will occur 20 minutes
later.
12
11
10
8
Minute Minder Dial
0
50
40
7
10
20
30
6
Cook
1
A
2
Period
Auto
Start Time
(Pull)
3
4
5
B
Minute
Minder
Clock Set
(Pull)
AUTO COOKING PROGRAMME
Start Time
Cook Period
(Up to 180 minutes)
For Example: If you set a "Start Time" of 1l.00am", and a "Cook Period" for 180 minutes. The timer
will switch the oven(s) on at 1l.00am and turn the oven(s) off at 2.00pm. You will hear an audible tone
at 2.00pm to indicate that the Auto Cooking programme has finished.
Notes: When setting an Auto Cooking programme you will need to set the oven control(s) to the
required temperature(s) when you set the timer, and if necessary select the appropriate
oven function.
If an Auto Cooking programme has been set the oven(s) will only operate during the preprogrammed time.
Orange Finger
The time of day at which you want an “Auto Cooking” programme to start.
The Cook period in minutes will be shown in the display window.
Cook Period is the actual length of time for which, the timer will switch the
oven(s) on as part of an “Auto Cooking” programme.
(e.g. If you set 180 minutes, the food will be cooked for 180 minutes).
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Page 14
Clock & Automatic Oven Timer Operation
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1
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10
20
30
40
50
0
A
B
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B
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B
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0
A
B
TO SET & RE-SET THE TIME OF DAY
Step 1 Make sure all oven controls are turned Off.
Step 2 Check the electricity supply to the cooker is switched on.
Step 3 Pull knob (B) and turn clockwise until the correct time of day is
shown.
Step 4 Ensure that the yellow minute minder finger remains at the
position.
If it is not, return the yellow finger to the position on the clock
face by turning (without pulling) knob (B) anti-clockwise.
Note: For normal "Manual" operation of the oven(s) the timer
should always be set at the position in the display window (as
shown).
TO SET THE TIMER FOR MANUAL OVEN OPERATION
Note: Unless you set the timer for an Auto Cooking Programme,
for normal "Manual" operation of the oven(s) the timer should
always be set to the position.
If the symbol does not appear in the display window :-
Step 1 Turn the upper knob (A) clockwise (without pulling) until the
symbol does appear in the display window.
See Below.
USING THE MINUTE MINDER – (YELLOW FINGER)
Here you can set a "Minute Minder" function of up to 55
minutes. At the end of the set time. a bell will ring for
approximately 4 minutes.
Note: The figures on the inner dial are for setting the Minute
Minder.
Step 1 To set "Minute Minder" finger to the required time, turn (without
pulling) lower knob (B) anti-clockwise, until the yellow finger is at
14
the time required.
Example: 10 minutes (as shown).
At the end of the Minute Minder period a bell will sound.
Step 2 To cancel the bell turn (without pulling), lower knob (B) anti-
clockwise until yellow minute minder finger is returned to the
position on the clockface (as shown).
Page 15
Clock & Automatic Oven Timer Operation
12
1
2
3
4
5
6
7
8
10
11
20
30
40
50
A
B
120
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2
3
4
5
6
7
8
10
11
10
30
40
50
A
B
AUTO COOKING PROGRAMMES
There are two Auto Cooking programmes that can be selected using your timer:–
(a) To set the Timer to switch the oven(s) ON immediately and OFF at a preset time - Up to 180 minutes.
(b) To set the Timer to switch the oven(s) ON and OFF Automatically.
a) TO SET THE TIMER TO SWITCH THE OVEN(S) ON IMMEDIATELY AND OFF
AT A PRE-SET TIME – UP TO 180 MINUTES.
Step 1 Check that the correct time of day is set, if not follow instructions for setting the
time of day.
Step 2 Place food onto the correct shelf position in the oven and close the oven doors.
Step 3 Turn the upper knob (A) clockwise (without pulling), until the
required cook period in minutes is indicated in the display
window.
e.g. 120 minutes (as shown).
Note: Cook period is the length of time that you wish the food
to cook (Upto 180 minutes).
Step 4 Turn the oven control(s) to the required temperature, and if necessary select the
appropriate oven function.
At the end of the Cook Period, the oven(s) will switch off and a Bell will ring for
approximately 4 minutes.
Step 5 Return the oven control to the OFF position.
Step 6 To cancel the Bell and return the timer to "Manual
Operation", turn (without pulling), upper knob (A) clockwise,
until the symbol is shown in the display window.
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Page 16
12
1
2
3
4
5
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10
11
20
30
40
50
A
B
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30
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A
B
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30
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A
B
20
120
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8
10
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10
30
40
50
A
B
20
Clock & Automatic Oven Timer Operation
b) TO SET THE TIMER TO SWITCH THE OVEN(S) ON AND OFF AUTOMATICALLY
Step 1 Check that the correct time of day is set, if not follow instructions
for setting the time of day.
Step 2 Place food onto the correct shelf position in the oven and close the
oven door(s).
Step 3 Turn the upper knob (A) (without pulling), clockwise, until the
symbol appears in the display window.
This allows the auto function to be set.
Step 4 Set the orange finger to the "Start" time by pulling the upper knob
(A) and turning it clockwise.
e.g. 5 o'clock (as shown).
Note: The "Start Time" is the time of day you want the Auto
Cooking programme to start.
Step 4 Set the "Cook Period" by turning (without pulling) the upper knob
(A) clockwise, until the required cook period in minutes is
indicated in the display window.
e.g. 120 minutes (as shown).
Note: The "Cook Period" is the length of time that you wish the
food to cook, and it can be set for upto 180 minutes.
Step 5 Turn the oven control(s) to the required temperature, and if
necessary select the appropriate oven function.
Note: If an “Auto Cooking Programme” has been set the oven(s)
will ONLY operate during the pre-programmed times.
At the end of the Auto Cook Period the oven(s) will switch off
and a bell will ring for approximately 4 minutes.
Step 6 Return the oven controls to the OFF position.
Step 7 To cancel the Bell and return the timer to "Manual Operation",
turn (without pulling), upper knob (A) clockwise, until the
symbol is shown in the display window.
16
Page 17
12
1
2
3
4
5
6
7
8
10
11
20
30
40
50
A
B
10
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30
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50
A
B
20
Clock & Automatic Oven Timer Operation
TO CANCEL AN AUTO COOKING PROGRAMME
BEFORE COOK PERIOD HAS STARTED
Step 1 Turn the oven control(s) to their OFF position.
Step 2 Turn (without pulling) the upper knob (A) clockwise until the
symbol appears in the display window.
Step 3 Pull and turn the upper knob (A) clockwise until the orange finger
reads the same time as the hour hand on the clock.
Step 4 Turn the upper knob (A) clockwise (without pulling) until the
symbol appears in the display window.
TO CANCEL AN AUTO COOKING PROGRAMME
ONCE THE AUTO COOK PROGRAMME HAS
STARTED BUT BEFORE IT HAS FINISHED.
Step 1 Turn the oven control(s) to their OFF position.
Step 2 Turn the upper knob (A) clockwise (without pulling) until the
symbol appears in the display window.
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Page 18
Hotplates & Burners
Electric
Hotplates
Gas Burners
The controls set the hotplates at six preset power levels, indicated
by the numbered markings on the control panel, intermediate
settings cannot be obtained.
For normal cooking, after having placed the pan on the required
hob position, set the control knob to maximum (6); wait until boiling point is reached, then set the knob to a lower position as
required.
The cooker has two high speed burners and a simmering burner
which will accommodate pans between 100mm (4”) and 230mm
(9”) diameter. All pans should be positioned centrally over the
burners.
BEFORE USE check that the burner caps and pan supports are
located correctly.
Simmering aids such as steel plates should not be used because
they can cause damage to the pan supports.
DO NOT use mis-shaped pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the cooker if the hob glass is broken.
1. Check that the electricity supply is switched on. Check that
spillage bowls and pan supports are positioned correctly
before use.
2. Push in and turn the control knob of the chosen burner anticlockwise between the large and small flame symbols. Press
the ignition button until the spark lights the gas.
3. Turn the control knob anti-clockwise to the desired setting.
4. To turn off, turn the control knob fully clockwise to the zero.
Safety
requirements for
deep fat frying
18
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.
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 or oil
or fat.
Page 19
Hotplates General Information Notes
PANS SHOULD BE:
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
But essentially Flat
Always ✓ Never ✗
● Use good quality flatbased cookware on all
electric heat sources.
● Always ensure pans have
clean, dry bases before
use.
● Ensure pans match size of
heating area.
● Remember good quality
pans retain heat well, so
generally only a low or
medium heat is necessary.
● Ensure pan handles are
positioned safely and
away from heat sources.
● Always lift pans, do not
drag.
● Always use pan lids
except when frying.
● Deal with spillage’s
immediately but with
care.
● 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 a
heat source.
● Drag or slide utensils.
● Place large preserving
pans or fish kettles across
two hotplates.
Temperature Comparison Scale
Gas Mark
1
2
/
2
3
4
5
6
7
8
9
Conventional Oven
o
F
250
2751
300
325
350
375
400
425
450
o
C
120
140
150
160
180
190
200
220
230
240
Fan Oven
o
100
120
130
140
160
170
180
200
210
220475
C
19
Page 20
Solar Plus Grill
CAUTION: ACCESSIBLE PARTS MAY BECOME HOT WHEN
GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.
IMPORTANT
Guide to grilling
successfully
GRILLING SHOULD ONLY BE UNDERTAKEN WITH THE
DOORS FULLY OPEN.
Your cooker is fitted with a conventional type of grill and a Solar
Plus 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 the Solar Plus grill
can be used directly from cold without any pre-heat. 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.
This stops you from touching live parts, so 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.
There are two halves to the Solarplus 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 anticlockwise, will only switch the left side
on.
SOLAR PLUS GRILL
Shelf
Position
Pre-
Food
Toasting of Bread
Products
Small cuts of meat
– Sausages, Bacon
Chops, etc.
Gammon Steaks,
Fish. Whole,
Fillets
Pre-cooked Potato
Products
Pizzas None 2 or 1 3 10-15 mins. Grill pan
Browning of Food
e.g. cauliflower
cheese
from base
heat
of grill Setting Approx. Cooking Time
1 min. 2 or 1 Maximum 3-5 mins. Grill pan with
None 2 or 1 Maximum for 4
None 1
None 1
2
None 2 or 1 3 10-12 mins. in base of
1 min. 2 or 1 Maximum 5-7 mins. Dish placed
mins. reduce
to 3
Maximum for
6-8 mins.
reduce to 3/2
Maximum 6-8 mins. in base of grill
anti-splash tray and
grid.
10-15 mins. Grill pan
with anti-splash tray and
grid.
25-30 mins. Grill pan
with anti-splash tray and
1
grid.
2
/
pan.
grill pan
with anti-splash tray and
grid.
directly on shelf.
20
Page 21
Conventional Grill
A sheathed element is fitted in the top of the conventional oven.
With the oven door in the open position, heating of the grill is
achieved by turning the control clockwise to the desired ‘grill
setting’ on the control panel.
The grill pilot light will illuminate to show the grill is switched on.
Grilling procedure:
1. Fully open the door.
2. Position rod shelf as recommended in chart for food being
cooked.
3. Preheat the grill for 5 minutes.
4. Place the grill pan on the rod shelf, ensuring it is positioned
centrally under the grill element.
Operating
controls when
the grill is in
use
In common with all cookers having controls sited above the grill
compartment, care must be taken when setting the controls, due
to the hot air expelled from the grill compartments.
CONVENTIONAL GRILL
Always preheat the grill on No. 5 for approximately 5 minutes.
Pre-
Shelf
heat
Position
On
Food
Toasting of Bread
Products
Small cuts of meat
– Sausages, Bacon
Chops, etc.
Gammon Steaks,
Fish. Whole,
Fillets, Fingers
Pre-cooked Potato
Products
Pizzas 5 mins. 4 or 5 4 10-12 mins. depending
Browning of Food
e.g. cauliflower
from base
No. 5
of Oven
5 mins. 5 5 3-10 mins. depending
5 mins. 4 or 5 4 15-20 mins.
5 mins. 4
5 mins. 4 or 5 4 10-20 mins. (in base of
5 mins. 4 4 or 5 15-20 mins.
5 mins. 4 5 5-7 mins.
Setting after
Pre-heating Approx. Cooking Time
on type of food
5 to seal
4 to cook
20-30 mins. depending
on thickness
pan)
on size
21
Page 22
Grill
Grill Pan Handle
Fig. A Fig. B Fig. C
The grill pan handle is detachable from the pan, to facilitate cleaning
and storage. The handle can be either detachable from or fixed to
the pan. For a fixed handle remove the screw and washers from the
grill pan bracket, tilt the handle over the recess adjacent to the
bracket (A), slide it towards the centre of the pan (B) and let the
handle locate over the bracket (C). Replace screw and washers and
ensure that they are fully tightened up. For a detachable handle
remove screw and washers from the grill pan and discard.
Please note that if a fixed handle is required, the grill pan cannot be
kept in the Fan Oven with the door closed but may be stored in the
grill compartment.
NOTE: The grill pan in the right hand oven, cannot be fixed.
Warming Compartment
Place the plates and dishes either on the shelf or on the floor of the
warming compartment approximately 30 minutes before required. To
switch on depress the switch on the control panel.
● Always use dry, good quality oven gloves when removing items
from the compartment.
22
Page 23
Fan Oven Cookery Notes
To heat the oven, turn the control knob clockwise, selecting the
required temperature as recommended in the temperature chart.
The pilot light will immediately come on the 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.
Note: If the pilot light does not come On when the control is
turned, check that the timer is in Manual operation.
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 Circulaire fan oven heats up more quickly, and generally
cooks food at a lower temperature than a conventional oven,
pre-heating the oven is often unnecessary. However, foods such as
bread, scones, Yorkshire pudding, should be placed in a preheated oven.
The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may
be necessary to increase or decrease temperatures by 10°C.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions
Temperature and
Time
Since the distribution of heat in the Circulaire oven is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced.
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 or utensils should not be placed directly on the floor of the
oven for cooking.
Never use more than 3 shelves in the oven as air circulation will be
seriously restricted.
To avoid unnecessary cleaning, rod shelves which are not in use
should be removed from the oven.
When 3 shelves are used to cook large quantities of food for
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
larger mass of food. Baking trays should have an equal gap on all
sides to allow even air circulation.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The Creda fan oven make it possible, in
most cases, to:–
(a) reduce the recommended temperature by 25°C (45°F).
(b)reduce the recommended time by approximately 10 minutes
per hour.
(c) Make pre-heating the oven unnecessary for certain foods.
23
Page 24
Fan 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 cooking time.
(c) Place meat/poultry in the grill/meat pan supplied. Small joints
weighing less than 1.75kg (3
smaller meat pan/tin – or they may be ‘pot roasted’ – a small
joint in a large meat pan causes unnecessary oven splashing
and evaporation of meat juices.
(d) Additional fat should not be added, except for veal, very lean
meat or poultry which can either be ‘larded’ with fat bacon or
brushed very sparingly with cooking oil or melted fat.
(e) Beef, lamb, mutton and poultry may be dusted lightly with
seasoned flour to give a crisp outer surface. The skin of duck
and goose should be pricked to release excess fat during
cooking, and the rind of pork should be scored, brushed lightly
with oil, and rubbed with salt, to give crisp crackling.
(f) Meat and poultry wrapped in, or covered with a tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack
instructions, and remember to reduce the temperatures given
for conventional ovens by approximately 25°C and the time by
approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking
oil or melted fat.
(h) It is not necessary to baste when roasting in an electric oven
and stock or liquid should not be added to the meat pan since
this only causes unnecessary soiling, steam and condensation.
1
/2lbs) should be roasted in a
Frozen Meat
and Poultry
24
Joints of meat and whole birds should be defrosted slowly,
preferably in a domestic refrigerator (allowing 5-6 hours per 450g
(1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb).
Page 25
from bottom
Position in Oven
2
on runner
In meat pan
tin on
runner 1
In a suitable
C
C
o
o
Runner 3
C approx.
o
C approx. 25-30 mins.
o
Temperature and Time
190/200
Pre-
heat
Meat
Time (approx.)
20-25 mins per 450g
Oven Temperature Charts – Meat
C
o
C approx. 25-30 mins.
o
per 450 (1 lb) + 25 mins extra
190/200
Yes
Beef
lb) + 25 mins extra
25 mins per 450g (1
(1 lb) + 20 mins extra
160/180
160/180
Temperature
C approx. 30-35 mins.
o
per 450 (1 lb) + 25 mins extra
190/200
Yes
Lamb
25 mins per 450g
(1 lb) + 25 mins extra
160/180
C approx. 25-35 mins.
o
per 450 (1 lb) + 30 mins extra
190/200
Yes
Pork
25-30 mins per 450g
(1 lb) + 25 mins extra
160/170
C approx. 18-20 mins.
o
per 450 (1 lb) + 30 mins extra
190/180
Yes
Veal
18-20 mins per 450g
Yes
Poultry/
13-15 mins per 450g (1 lb)
(1 lb) + 20 mins extra
160/180
per 450g (1 lb) at 190
e.g. 5kg (1 lb) = 242 mins
up to 5.5kg (12 lb) allow 22 mins
per 450 (1 lb) + 20 mins extra
Yes
Game
Turkey
mins.
12 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165
e.g. 10kg (22 lb) = 264 mins.
140/160
per 450g (1 lb) at 180
e.g. 10 kg (22 lb) = 352 mins
over 5.5kg (12 lb) allow 18 mins
Yes
Casserole/Stews
- 2 hrs
2
/
1
1
150
150/160
140-150
C
o
C Poultry: 90
C
C
o
o
o
C Lamb: 80
C Pork: 90
C Veal: 75
o
o
o
Fan Oven Cooking Conventional Oven
Pre-
heat
Meat
No
Beef
No
Lamb
No
Pork
No
Veal
No
Chicken/
Turkey
up to 4 kg (8 lb)
Turkey
No
up to 5.5kg
(12 lb)
over 5.5kg
(12 lb)
No
Casserole
Stews
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 thick-
est part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the
Well Done: 75
Medium: 70
required internal temp has been reached.
Beef - Rare: 60
25
Page 26
from bottom
Position in Oven
Runners 1 & 4
Runners 1 & 4
C approx. 10-15 mins.
C approx. 20-25 mins.
o
o
Temperature and Time
Conventional Oven Cooking
Pre-
heat
190/200
220/230
Yes
Yes
Runner 4
Runners 1 & 4
Runners 1 & 4
” tins approx. 30 mins.
2
/
1
”–7” tins approx. 20 mins.
C 7” tins 15-20 mins.
2
o
/
1
8”–8
C6
o
190/200
180/190
Yes
Yes
Runner 3
” hours
2
/
1
” hours
2
”–1
/
4
1
/
1
”–7” tins 1
o
2
C approx. 10-15 mins.
o
/
1
8”–9” tins 2”–2
C6
o
200/210
160/170
Yes
Yes
Runner 5
Runner 2 & 5
Runners 2 & 5
C depending on use
C approx. depending on use
o
200/210
220
Yes
Yes
Runner 5
1
C 45-50 mins.
o
C approx. 20-25 mins.
o
o
210/220
210/220
Yes
Yes
Runner 2
Runner 2
Runners 1 & 4
C
o
” hours
2
/
C approx. 45-55 mins.
o
C approx. 2”–2
150/160
C 50-60 mins reducing to 210/220
150/160
Yes
C 45-50 mins after first 10 minutes
o
o
230
230
Yes
Yes
Runner 1
” hours
2
/
1
”–4
–3” hours
2
2
/
/
1
1
Small 2
C Large 3
o
100/110
Yes
C approx. 8-10 mins.
C approx. 15-20 mins.
o
o
Temperature and Time
210/220
160/170
C approx. 15-20 mins.
C approx. 20-25 mins.
o
o
160/170
160/170
hrs.
4
/
1
C
o
-1
4
/
1
140/150
C approx. 12-15 mins.
o
C dependent on use
o
C approx. 45-50 mins.
o
approx. 1
170/180
190/200
180/190
C approx. 40-45 mins.
o
170/180
hrs.
4
/
1
C
o
-2
4
/
1
130/140
C approx. 20-25 mins.
o
C approx. 45-50 mins.
C approx. 40-50 mins.
o
o
approx. 1
180/190
200/210
140/150
Fan Oven Cooking
Pre-
heat
Yes
No
Yes
Yes
No
No
No
Yes
Yes
No
No
Yes
No
Oven Temperature Charts – Baking
Baking
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.
26
Food
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich
(Fatless)
Swiss Roll
Semi-rich Cakes
Shortcrust Pastry
Puff Pastry
Individual
Yorkshire Pudding
Yorkshire Puddings
Milk Pudding
Baked Custard
Bread
C approx. 3-4 hrs.
o
70/80
No
Meringues
Page 27
The ‘Slow’ Setting – Fan Oven Only
This is used for slow cooking, keeping food warm and warming
plates for short periods. Extra care must be taken when warming
bone china. Do not place food or plates on the floor of the oven.
Some 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 cuts of meat are tenderised.
Fully loading the oven can be very economical.
Cooking times can be extended in some cases by up to 2hrs. for
late-comers.
The kitchen stays cooler.
Bearing in mind these advantages, it makes sense to cook larger
quantities of food than required and store them in a freezer to be
used cold or for re-heating. It is important to follow the guidelines given for preparing food using the ‘Slow’ setting.
27
Page 28
Using The ‘Slow’ Setting
Read notes 1–14 below before using the Slow Setting and then turn
the fan oven control knob to the slow position.
Points to bear in
mind when
preparing food:-
1. Make sure all dishes will fit into the oven before preparing
the food.
2. All dishes cooked by the ‘Slow’ setting should be cooked for a
minimum of 6 hours. They will 'hold' at this setting for a
further hour but marked deterioration in appearance will be
noticed in some cases.
3.
Joints of meat and poultry should be cooked at fan oven 170oC
for 30 mins before turning to the Slow setting.
4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are
unsuitable for the Slow setting.
5. Always stand covered joints on a rack over the meat tin, to
allow good air circulation.
6. Pork joints can only be cooked, if by testing with a meat thermometer and internal temperature of at least 88
7. This method is unsuitable for stuffed meat and poultry.
8. Always bring soups, casseroles and liquids to the boil before
putting in the oven.
9. When casseroles are used, cover the food first with foil and
then the lid to prevent loss of moisture.
10. Always thaw frozen food completely before cooking.
11. Root vegetables will cook better if cut into small even sized
pieces.
12. Always adjust the seasoning and thickenings at the end of the
cooking time.
13. Egg and fish dishes need only 1-5 hours cooking and should
be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten
minutes after soaking, before inclusion in any dish.
o
C is reached.
Storage and
Re-heating
of Food
28
1. If food is to be frozen or not served immediately, cool it in a
clean container as quickly as possible.
2. Thaw frozen food completely in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or
in the fan oven, 170oC and then serve immediately.
4. Only
re-heat food once.
Page 29
‘Slow’ Setting Menus
Menu 1
Leek and Potato Soup
Stuffed Peppers
Braised Red Cabbage
Summer Pudding
Leek and Potato Soup
450g (1 lb) Leeks, trimmed, washed and
cut into rings
450g (1 lb) Potatoes, peeled, washed
and thinly sliced
2 tablespoons vegetable oil
500ml (1 pint) hot vegetable stock
Salt and Pepper
250ml (1/2 pint) single cream
250ml (1/2 pint) milk
Stuffed Peppers
4 Peppers, washed
1 tablespoon vegetable oil
1 small onion, peeled and diced
4 mushrooms, wiped and sliced
1 courgette, sliced
2 tomatoes, peeled and chopped
50g (2 oz) long grain rice, cooked
Salt and Pepper
Method
Cook on a ‘Slow’ setting for 6 hrs.
1. Prepare leeks and potatoes.
2. Fry leeks in oil until soft. Add potato
slices and cook for 3 minutes.
3. Add stock and seasoning, bring to
boil.
4. Transfer to large casserole dish,
cover with foil and fit lid tightly. Place
in oven.
5. At end of cooking, puree until thick
and smooth.
6. Stir in cream and milk and re-heat
gently, do not boil.
1. Cut tops of peppers, deseed and
carefully remove stalks from tops.
2. Blanch in boiling water for 2
minutes, drain.
3. Heat oil in pan, cook onion until soft.
4. Add mushrooms, courgette and
tomatoes, cook for 3-4 minutes.
5. Add rice and seasoning, cook for 2
minutes.
6. Place blanched peppers in casserole
dish, divide vegetable mixture
equally into the peppers.
Put lids on peppers.
7. Cover dish tightly with foil and the
lid.
8. Place in oven.
29
Page 30
‘Slow’ Setting Menus
Menu 1 continued
225g (8 oz) onion, peeled and chopped
2 tablespoons vegetable oil
450g (1 lb) red cabbage, finely shred
225g (8 oz) cooking apple, peeled,
cored and diced
225g (8 oz) pear, peeled, cored and
diced
3 tablespoons brown sugar
1/2 teaspoon nutmeg
Salt and Pepper
3 tablespoon cider vinegar
Juice of 1 orange
8-10 slices of bread, crusts removed
50g (2 oz) butter melted
50g (2 oz) demerara sugar
375g (12 oz) prepared fruit, eg.
strawberries, raspberries etc.
50g (2 oz) caster sugar
2 tablespoons water
Braised Red Cabbage
Summer Pudding
Menu 2
1. Place onion and oil in pan and cook
for 3 minutes.
2. Add cabbage, apple and pear and
cook for 3-4 minutes. Place in
casserole dish.
3. Add remaining ingredients to pan and
heat to boiling. Pour over vegetables.
4. Cover dish tightly with foil and lid.
5. Place in oven.
1. Grease a basin or souffle dish with
butter and sprinkle with sugar.
2. Line with buttered and sugared
bread, placing the buttered side
towards the out side of the basin.
3. Pack firmly with fruit and add sugar
and water.
4. Cover with buttered, sugared bread.
5. Cover dish with foil.
6. Place in oven.
Method
Spring Vegetable Soup
Braised Topside au Poivre
Rhubarb and Raspberry Crunch Layer
Spring Vegetable Soup
3 medium sized carrots, peeled and
sliced
2 medium sized onions, peeled and
diced
2 sticks celery, cut into 1" pieces
15g (1/2 oz) butter
58g (2 1/4 oz) can tomato puree
2 vegetable stock cubes
Salt and Pepper
50g (2 oz) sliced green beans
100g (4 oz) shredded white cabbage
1 teaspoon cornflour, blended with a
little cold water
30
Cook on ‘Slow’ setting for 7 hrs.
1. Melt butter in pan, add carrots, onions
and celery and fry gently for 3-4
minutes.
2. Stir in tomato puree, crumbled stock
cubes, 1 litre (1 3/4 pints) water and
seasoning.
3. Bring to the boil, transfer to large
casserole dish.
4. Add remaining ingredients to dish,
cover tightly with foil and lid.
5. Place in oven.
Page 31
‘Slow’ Setting Menus
Braised Topside au Poivre
450g (1 lb) Topside of beef, cut into 4
slices
1 tablespoon black peppercorns,
crushed
Salt
25g (1 oz) butter
2 tablespoons vegetable oil
4 small courgettes, thickly sliced
4 tomatoes, sliced
125ml (1/4 pint) red wine
Rhubarb and Raspberry Crunch Layer
100g (4 oz) butter, melted
100g (4 oz) rolled oats
100g (4 oz) digestive or ginger biscuits
coarsely crushed
50g (2 oz) mixed chopped nuts
175g (6 oz) demerara sugar, divided in
half
Good pinch of cinnamon
450g (1 lb) rhubarb, cut into 2.5cm
(1") lengths
225g (8 oz) frozen raspberries
Menu 3
1. Sprinkle beef with peppercorns and
salt.
2. Heat butter and oil in frying pan, cook
half the courgettes and tomatoes,
place in bottom of casserole dish.
3. Fry meat on both sides and place on
top of vegetables, then cook
remaining vegetables and place on
top of meat in casserole dish.
4. Add red wine to pan and bring to the
boil. Pour into casserole dish.
5. Cover dish with foil and fit lid tightly.
6. Place in oven.
1. Mix together butter, oats, crushed
biscuits, nuts, half sugar and
cinnamon.
2. In another bowl mix remaining sugar
and fruits together.
3. Place half fruit in bottom of a 1.1 litre
(2 pint) greased ovenproof dish.
Sprinkle with half biscuit mixture.
4. Repeat layers.
5. Place in oven.
Method
Chilli Con Carne
Rice
Fruit Crumble
Chilli Con Carne
675g (1 1/2lb) minced beef
15ml (1 tbsp) vegetable oil
1 large onion, skinned and chopped
1/2 green pepper, seeded and chopped
2 x 425g (15 oz) can tomatoes, chopped
Salt and Pepper
1 tablespoon chilli powder
1 teaspoon brown sugar
2 tablespoons tomato puree
425g (15 oz) can red kidney beans,
blended together
Cook on ‘Slow’ setting for 7 hrs.
1. Fry minced beef in oil until lightly
browned, add onion and pepper
and fry for 5 mins, until soft.
2. Blend together chilli powder, brown
sugar and tomato puree.
3. Stir in tomatoes, chilli paste and
seasoning. Bring to boil.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
31
Page 32
‘Slow’ Setting Menus
3 continued
Menu
10 oz (275 g) long grain rice
3 tablespoons (45 ml) oil
1 1/4pt (625 ml) water
675g (1 1/2 lb) Fruit, prepared
75g (3 oz) Caster sugar
175g (6 oz) Plain flour
75g (3 oz) Butter
75g (3 oz) demerara sugar
Long Grain Rice
1. Wash the rice.
2. Fry the rice in oil until lightly
browned.
3. boil the water , add salt and place with
rice in casserole dish.
4. cover dish tightly with foil and lid.
5. place in oven.
Fruit Crumble
1. Place prepared fruit and sugar in
dish.
2. Rub butter into flour until it resembles
fine breadcrumbs.
3. Stir in demerara sugar and mix well.
4. Sprinkle over fruit.
5. Place in oven.
Menu 4
Salmon Pate
Roast Lamb
Jacket Potatoes
Pear Pudding
450g (1 lb) cooked, or canned salmon,
pink or red
4 x 2.5 cm (1”) thick slices of white
bread from large loaf
250ml (1/2 pint) milk
25g (1 oz) butter, softened
1 egg yolk
2 tablespoons chopped parsley
Juice of 1/2 lemon
Salt and Pepper
1.25 kg (2 1/2 lb) Leg of Lamb
1 teaspoon rosemary
1 tablespoon parsley, chopped
Salt and pepper
Bay leaf
Mixed
}
together
Method
Cook on ‘Slow’ setting for 7 hrs.
Salmon Pate
1. If using canned salmon, drain. Flake
2. Break bread into small pieces and
3. Add softened butter, egg yolk,
4. Turn mixture into 500ml (1 pint)
5. Place dish in larger dish containing
6. Cover completely with foil. Place in
Roast Lamb
1. Wipe meat. Place in piece of foil.
2. Season well with mixture and wrap
3. Place on rack in dish.
4. Cook in oven at 170
salmon into bowl.
soak in milk for 5-10 mins, or until
soft. Stir into fish
parsley, lemon juice and seasoning.
Beat together till thoroughly mixed.
greased ovenware dish and cover
with foil.
2.5 cm (1”) of hot water.
oven, carefully.
tightly in foil.
o
before setting to ‘Slow’.
C for 30 minutes
32
Page 33
‘Slow’ Setting Menus
Jacket Potatoes
4 Large potatoes
50g (2 oz) butter
50g (2 oz) dark brown sugar
100g (4 oz) margarine
100g (4 oz) caster sugar
2 size 4 eggs
100g (4 oz) self raising flour, sieved
1/4 teaspoon almond essence
3 pears, peeled, cored and cut into 4
Melted
}
together
Menu 5
Rich Onion Soup
Honey Roast Ham
Ratatouille
Bread Pudding
450g (1 lb) onions, peeled and thinly
sliced
25g (1 oz) butter
1 tablespoon vegetable oil
1 teaspoon salt
1\2 teaspoon brown sugar
40g (1 1/2 oz) plain flour
750ml (1 1/2 pint) brown stock
125ml (1/4 pint) stout or brown ale
Rich Onion Soup
1. Scrub the potatoes, prick well.
2. Wrap each potato in a piece of
cooking foil.
Pear Pudding
1. Coat base of souffle dish with melted
butter and sugar.
2. Cream together margarine and sugar
until light and fluffy.
3. Beat in each egg, fold in flour, and stir
in almond essence.
4. Place prepared pear slices in base of
dish then cover with cake mixture.
5. Cover dish tightly with foil.
6. Place in oven.
Method
Cook on ‘Slow;’ setting for 7 hrs
1. Gently cook onions in butter and oil in
large saucepan for 5 minutes.
2. Add salt and sugar and cook for 2
minutes.
3. Remove from heat and stir in flour,
stock and beer.
4. Bring to boil. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
Honey Roast Ham
2kg (4 1/2 lb) joint middle cut gammon
Sauce:
2 tablespoons honey
2 tablespoons sherry
1 tablespoons demerara sugar
1. Soak gammon in cold water
overnight. Drain and dry.
2. Coat with sauce, wrap in foil.
3. Place in tin.
4. Cook on 180oC for 30 minutes. Add
rest of meal to oven and set to’ Slow’
setting for 7 hrs.
33
Page 34
‘Slow’ Setting Menus
Menu 5 continued
225g (8 oz) slightly stale bread
250ml (1/2 pint) milk
2 eggs
1 tablespoon brandy, optional
175g (6 oz) mixed dried fruit
40g (1 1/2 oz) demerara sugar
50g (2 oz) melted butter
1 teaspoon mixed spice
Finely grated rind of 1 lemon
Grated nutmeg
Caster sugar
375g (12 oz) aubergines
Salt
225g (8 oz) onions, peeled and sliced
1-2 cloves of garlic, crushed
2 tablespoons vegetable oil
375g (12 oz) tomatoes, skinned and
roughly chopped
375g (12 oz) courgettes, sliced
375g (12oz) red peppers, de-seeded
and sliced
Bunch of fresh herbs
Salt and pepper
Chopped parsley
Spiced Bread Pudding
1. Grease shallow ovenproof dish. Line
base with greased greaseproof
paper.
2. Cut bread into very small pieces.
3. Bring milk to boil and pour over
bread. Add pinch of salt, allow to
stand for about 20 mins or until
pulped.
4. Lightly beat eggs and stir into bread
mixture with brandy, dried fruit,
sugar, butter, mixed spice and lemon
rind. Mix well together.
5. Turn mixture into prepared dish.
Sprinkle with little nutmeg and
caster sugar.
6. Place in oven.
Ratatouille
1. Slice aubergines and sprinkle with
salt, leave for 30 mins, pat dry.
2. Cook onions gently with garlic, in oil
until soft.
3. Add remaining ingredients, and heat
thoroughly.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
Menu 6
Tomato Soup
Fruity Chicken Casserole
Rice Pudding
1 medium sized onion, peeled
and chopped
15ml (1 tbsp) vegetable oil
675g (1 1/2 lb) tomatoes, roughly
chopped
500ml (1 pint) vegetable stock
Salt and pepper
5ml (1 level tsp) caster sugar
34
Method
Cook on ‘Slow’ setting for 7 hrs.
Tomato Soup
1. Fry onion gently in oil until soft.
2. Add tomatoes, stock, seasoning and
bring to boil.
3. Place in casserole dish cover with foil
and lid and place in oven.
4. Before serving, sieve soup.
5. Reheat, adjust seasoning if necessary
and stir in sugar.
6. For cream of tomato soup stir in 50 ml
(2floz) cream and reheat soup very
gently without boiling. Garnish with a
swirl of cream.
Page 35
‘Slow’ Setting Menus
Fruity Chicken Casserole
4 chicken joints
1 red pepper, de-seeded and sliced
2 sticks of celery, chopped
1 large onion, peeled and sliced
100g (4oz) mushrooms, sliced
400g (14oz) can sliced peaches
3 tablespoons cornflour
1 tablespoon soya sauce
3 tablespoons malt vinegar
Salt and pepper
Rice Pudding
50g (2oz) pudding rice
Knob of butter
25g (1oz) sugar
500ml (1pt) milk, warmed
Grated nutmeg
1. Skin chicken joints and place in 2 litre
(3 1/2 pint) casserole dish.
2. Fry pepper, onion, celery and
mushrooms in oil.
3. Cover chicken with vegetables.
4. Drain fruit, reserving juice, and add
to casserole.
5. Blend cornflour with soya sauce,
vinegar and reserved juice, bring to
the boil in a saucepan, add seasoning
and pour into casserole dish.
1. Place the washed rice into a greased
dish and dot with butter.
2. Dissolve the sugar in the heated milk
and pour over the rice.
3. Sprinkle grated nutmeg over the top.
4. Leave uncovered, place in oven.
Hob
Parsnip and Apple Goulash
1 garlic clove, finely chopped
1 onion, peeled and chopped
1 tablespoon vegetable oil
1kg (2lb) parsnips, peeled and chopped
2 tablespoon paprika
2 teaspoon plain four
2 large cooking apples, peeled, cored
and chopped
750ml (1 1/2 pints) vegetable stock
2 tablespoon tomato puree
pinch dried thyme
1 bay leaf
Method
1. Gently fry garlic in oil, add parsnips
and paprika, sprinkle over flour and
cook gently for 1-2 minutes.
2. Add remaining ingredients and bring
to boil. Reduce heat to a simmer
setting, cover pan and cook for 50-60
minutes.
35
Page 36
‘Slow’ Setting Menus
Hob
Lamb with Lentils
2 tablespoons olive oil
450g (1lb) leg of lamb, cut into chunks
1 onion, peeled and chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
100g (4oz) red lentils
1 tablespoon tomato puree
250ml (1/2 pint) lamb stock
4 tomatoes, skinned and cut into wedges
1 tablespoon fresh parsley, chopped
Salt and Pepper
Braised Beef Serves 4
2 tablespoons oil
1kg (2lb) lean, boned joint of beef
Salt and pepper
1 teaspoon mixed herbs
1 onion, chopped
3 sticks celery, chopped
1 leek, sliced
3 medium carrots, chopped
375ml (3/4 pint) stock (substitute wine
for part or all the stock if desired)
Bay leaf
2 teaspoon tomato puree
25g (1oz) butter
25g (1oz) plain flour
Blended to a
}
paste.
Method
1. Heat the oil in a large pan, add lamb
and fry for 5 minutes. Add the onion,
garlic, coriander, cumin. and
seasoning, cook for 5 minutes.
2. Add the remaining ingredients and
bring to the boil.
3. Reduce heat to a simmer setting,
cover pan and cook for 30-40
minutes until most of stock is
absorbed.
1. Heat the oil on maximum setting for
2-3 minutes. Brown the meat well
in the oil. Season with salt and
pepper. Add the mixed herbs.
2. Add the onion, celery, leek and
carrots and cook until golden brown.
Add the stock (or wine if used), bay
leaf and tomato puree. Stir well.
3. Reduce heat to a simmer setting.
Cover with lid and cook for 1-1 1/2
hours until the meat is cooked.
Transfer the meat and vegetables to a
warm serving dish. Serve with the
gravy. If a thicker gravy is required
gradually add the butter and flour
paste to the stock and cook, stirring,
until thickened.
36
Page 37
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.
Cleaning Materials
to avoid
Electric Sealed
Hotplates
Hob Surround
Gas Pan Supports
& Gas Burner Discs
Note:
1. Plastic or nylon pads e.g. Scotchbrite and Vileda scourers,
these may scratch the surface.
2. Household abrasive powders, e.g. Vim.
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.
The cleaning of sealed hotplates should be done when they are
cold, using a soap filled Brillo pad, following the
plate. This will ensure that any stubborn,
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 a restorative agent such as
Collo-Electrol®, Four Hob etc.
Clean with a cloth wrung out in soapy water. Stubborn stains can
be removed with a cream, paste or liquid cleaner, or by gently
rubbing with liberally soaped, very fine steel wool pads. Check
that the cleaning agent used is approved by the Vitreous Enamel
Development Council.
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 whilst it is still hot.
This will avoid any damage. NEVER LET IT COOL BEFORE
REMOVING.
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.
burnt on spillage’s are
grain of the hot-
Control panel
Wipe with a damp cloth and polish with a dry cloth.
37
Page 38
Care and Cleaning
Decorative Trims
Grill/Oven
Compartments
Grill Door
Main Oven Doors
Oven Lamps
How ‘Credaclean’
Works
38
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 nonabrasive 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.
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 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/oven compartment, use a fine steel wool soap pad to remove stubborn stains
from the rod shelf, grill deflector plate and the floor of the compartment.
Wipe over the door outer panel 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.
1. Inner Glass Door – 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.
2. 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.
WARNING: Oven must not be operated with inner door glass
removed.
WARNING: Switch off the electricity supply before replacing
the oven lamps.
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
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.
Oven Liners – sides
It should not normally be necessary to clean the ‘Credaclean’
panels in water. If desirable remove the rod shelves and the side
panels and wash them in warm soapy water, followed by rinsing in
clean water.
o
C (425oF) or above, the special surface
Page 39
Cooking Results Not Satisfactory?
Problem
Grilling
Uneven cooking front
to back
Fat splattering
Fan Oven Baking
Uneven rising of cakes
Sinking of cakes
Over/Under cooking
Fast/Slow cooking
Uneven cooking of
cakes
Should you require any advice concerning cooking with your new cooker, out Home
Economics Department is always available to advise if you write to:–
Check
Ensure that the grill pan is positioned centrally below
the grill element.
Ensure that the grill is not set to too high a setting.
Ensure that the oven shelves are level by using a spirit level
on the rod shelf and adjusting the wheels/feet. The oven
should be checked both left to right and front to back.
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.
(use the all-in-one method – see Cook Book supplied)
Refer to the cooking times and temperatures given in the
Cook Book provided, 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" in height.
1. Too large baking sheet used (see ‘Cookery Notes’)
page 23 for correct sizes).
2. Over loading of oven and always ensure even air gaps
around baking tins.
3. Placed into pre-heated oven. (see ‘Cookery Charts’ on
pages 25-26).
The Home
General Domestic Appliances L.T.D.
Creda Works, Blythe Bridge,
Stoke-on-Trent, ST11 9LJ.
Economist,
39
Page 40
Something Wrong with your Cooker?
Before contacting your Creda Service Centre/Installer, check the problem guide
below; there may be nothing wrong with your cooker.
Problem Check
Nothing works Is the main cooker wall switch turned on?
If the clock is not working it is likely that there is no
electricity supply to your cooker.
Neither ovens work. Ensure the clock is in the manual mode, see page 13.
Grill works.
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.
Conventional grill Make sure the grill door is open, (in the grilling
does not work position).
If there is still a problem with your cooker then contact your nearest Service Centre;
please see back cover.
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 (where fitted). 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.
40
Page 41
Page 42
Page 43
Page 44
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 302 220
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 302 220
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information
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. September 2000 Part No. 498000039-03
08701 54 64 74
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