electra EL 305C USER MANUAL

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MODEL EL 305C
INSTALLATION AND USERS'
INSTRUCTIONS
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PREFACE
Welcome to your new Electra cooker. Its stylish and practical design will enhance your kitchen and make "cooking electric" a pleasure.
Even if you have used an electric cooker before, it is important that you read these instructions thoroughly before starting to cook, paying particular attention to the installation and safety instructions.
Getting Help If you have any problems with installing or operating your new cooker please contact your
Electricity Company for advice.
For your own safety, make sure that these instructions on installation, use and maintenance are followed.
IMPORTANT We advise you to keep these instructions in a safe place for future reference.
If you sell or transfer ownership of this product, please pass on these instructions to the new owner.
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TECHNICAL DETAILS
MODEL NO. EL305C
Voltage: 230/240 Volts AC 50Hz Wattage: 9.8/10.7kW Height: 900mm Width: 500mm Depth: 600mm This appliance complies with: European Council Directive 73/23/EEC.
EMC Directive 89/336/EEC. CE Marking Directive 93/68/EEC.
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CONTENTS
Preface Technical Details Contents
Safety
General ........................................................................................... 6
Introduction ...................................................................................... 7
Getting to know your Cooker
The Sealed Hotplates ............................................................................ 10
...........................................................................................
.................................................................................
.........................................................................................
.............................................................................................
Before Installation ........................................................................... 4
During Operation ........................................................................... 4
After Use ................................................................................... 6
Rating Plate
Installation .................................................................................. 7
Reversible Oven Door ....................................................................... 8
General Notes on Using Your Cooker ........................................................ 8
Control Panel Indicator Neon ................................................................ 8
About Condensation and Steam ............................................................. 8
Grill and Oven Furniture ..................................................................... 8
The Control Panel .......................................................................... 9
Recommended Saucepans ................................................................. 10
Hints and Tips ............................................................................. 10
Deep Fat Frying ........................................................................... 11
Preserving ................................................................................. 11
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1 2 3
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7
9
The Grill
The Fan Oven
Oven Cooking Chart ............................................................................. 16
Roasting Chart .................................................................................. 17
........................................................................................
Uses of the Grill ........................................................................... 12
Selecting the Grill .......................................................................... 12
Things To Note ............................................................................ 12
The Grill Pan and Handle ................................................................... 12
Hints and Tips ............................................................................. 13
Grilling Chart .............................................................................. 13
...................................................................................
Uses of the Fan Oven ...................................................................... 14
Selecting the Fan Oven .................................................................... 14
Things To Note ............................................................................ 14
To Fit the Oven Shelves ................................................................... 15
Hints and Tips ............................................................................. 15
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CONTENTS
Defrosting
Care and Cleaning
Something not Working? ........................................................................ 21
Guarantee
Service Call Record ............................................................................. 23
.......................................................................................
Uses of Defrost Feature ................................................................... 18
Selecting Defrost .......................................................................... 18
Things to Note ............................................................................ 18
Hints and Tips ............................................................................ 18
...............................................................................
Cleaning Materials ........................................................................ 19
Cleaning the Sealed Hotplates and Hotplate trims .......................................... 19
Cleaning the Vitreous Enamel .............................................................. 19
Cleaning the Outside of the Cooker ........................................................ 19
Cleaning the Grill, Grill Pan, Grill Pan Grid and Oven Shelves ............................... 20
Cleaning Inside the Oven and Grill Compartments .......................................... 20
Care of Stayclean Surfaces ................................................................ 20
Hints and Tips ............................................................................ 20
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SAFETY
THESE WARNINGS ARE PROVIDED IN THE INTERESTS OF YOUR SAFETY. ENSURE THAT YOU UNDERSTAND THEM ALL BEFORE INSTALLING OR USING THE COOKER.
PLEASE READ CAREFULLY
BEFORE INSTALLATION
This cooker is heavy and care must
be taken when moving it.
Ensure that all packaging, both inside and outside the cooker has been removed before the appliance is used.
DURING OPERATION
Do not use this cooker if it is in
contact with water. Never operate it with wet hands.
This cooker is designed to be operated by adults. Young children must not be allowed to tamper with the cooker or play with the controls.
Accessible parts especially around the grill area may become hot when the cooker is in use. Children should be kept away until it has cooled.
Take great care when heating fats and oils as they will ignite if they become too hot.
This cooker has been designed for cooking edible foodstuffs only, and must not be used for any other purposes.
Do not try to move the cooker by
pulling the door handles.
The electrical installation work must be undertaken by a qualified electrician/ competent person.
It is dangerous to alter or modify the specifications of the cooker in any way.
After installation, please dispose of the packaging with due regard to safety and the environment.
Never place plastic or any other material which may melt in the oven or on the hob.
Ensure cooking utensils are large enough to contain foods to prevent spillages and boil overs.
The handles of saucepans which are smaller than the heated area on the hob will become hot. Ensure your hand is protected before handling the pan.
Take care to follow the recommendations given for tending the food when grilling.
Do not leave the grill pan handle in position when grilling as it will become hot.
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Always use oven gloves to remove
and replace the grill pan handle when grilling. Recommendations given on page 12.
Ensure that you support the grill pan when it is in the withdrawn or partially withdrawn position.
Ensure that all vents are left unobstructed to ensure ventilation of the oven.
Ensure that the anti-tilt shelves are put in place correctly. Refer to instructions on page 15.
Never line any part of the cooker with aluminium foil.
Cookers and hobs become very hot, and retain their heat for a long period of time after use. Children should be kept well away from the cooker until it has cooled.
GENERAL
Under no circumstances should
repairs be carried out by inexperienced persons as this may cause injury or serious malfunction. This cooker should be serviced by an authorised Service Engineer and only genuine approved spare parts should be used.
Do not stand on the cooker or on
the open oven door.
AFTER USE
Always stand back from the cooker
when opening the oven door to allow any build up of steam or heat to release.
Do not place sealed cans or aerosols inside the oven. They may explode if they are heated.
Do not leave the hotplates switched ON for long periods when not covered by a saucepan. The controls and cabinets may overheat.
Ensure that all control knobs are in the OFF position when not in use.
For hygiene and safety reasons this cooker should be kept clean at all times. A build-up of fats or other foodstuffs could result in a fire, especially in the grill pan.
Do not hang towels, dishcloths or clothes from the cooker or its handle. They are a safety hazard.
Always switch OFF the cooker at its power point and allow the cooker to cool before any maintenance or cleaning work is carried out.
Only clean this cooker in accordance with the instructions given in this book.
Your safety is of paramount importance. Therefore, if you are unsure about any of the
meanings of these WARNINGS contact your local Electricity Company.
Do not leave utensils containing foodstuffs, e.g. fat or oil in or on the cooker in case it is inadvertently switched ON.
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INTRODUCTION
WARNING: THIS COOKER MUST BE EARTHED RATING PLATE
Record the model, product and serial numbers on page 23 from the rating plate. This is situated on the lower front frame of the cooker and can be seen upon opening the fan oven door.
The cable should be routed away from potentially hot areas marked by X in the diagram below.
The cooker must be protected by a suitably rated fuse or circuit breaker. The rating of the cooker is given on the rating plate.
Do not remove the rating plate from the cooker as this may invalidate the guarantee.
INSTALLATION
If your cooker has been damaged in transit, contact your supplier immediately. DO NOT attempt to install it.
Your cooker left the factory fully packaged to protect it from damage. If it is delivered without packaging and damage has occurred, the manufacturer cannot accept responsibility. Contact your supplier for advice.
Once the packaging has been removed the cooker should only be moved by hand. DO NOT use a sack barrow or any other aid to lift the cooker as damage may occur.
To move the cooker, open the fan oven door, and lift the cooker by holding inside the top of the compartment.
This is a type X appliance which means it is free-standing and can be fitted with cabinets on one or both sides. It may also be fitted in a corner setting.
Ensure that the cooker is standing level. Side walls which are above hob level should be
protected by heat resistant non-combustible material and MUST NOT be nearer than 40mm to the hob side.
Connection to the electricity supply must be carried out by a qualified electrician/competent person.
The electrical connection should be made using a double pole isolating switch (cooker socket) with at least 3mm contact separation. The cable must have conductors of sufficiently high cross-sectional area to prevent overheating and deterioration.
Six square millimetres (6.00mm²) is the recommended cross-section area.
A nominal air gap of 2mm all around the cooker is required to enable the cooker to be moved into position. It is recommended that proprietary trims are fitted to protect the worktops of either side of the appliance. These are available from most DIY stores.
Two spacers have been incorporated into the back of the appliance to ensure an air gap of 10mm is maintained at hotplate level. Tiles or other forms of deep wall covering should not obscure this gap.
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Note: Vapours from the oven vent may in time cause discolouration of wallcoverings behind the cooker. For ease of cleaning it may be preferable to tile behind the cooker.
Overhanging surfaces or a cooker hood should be a minimum of 685mm above the hob.
ABOUT CONDENSATION AND STEAM
When food is heated it produces steam similar to a boiling kettle. The ovens are vented to allow some of this steam to escape. However, always stand back from the cooker when opening the oven door to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the cooker, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the appliance.
To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
GRILL AND OVEN FURNITURE
It is important to ensure that the appliance is level after installation. Levelling feet are fitted to the front of the appliance to accommodate uneven floors.
REVERSIBLE MAIN OVEN DOOR
If you require the oven door to be hinged on the opposite side, you will need to contact your local Electricity Company's Service Department. PLEASE NOTE that a charge may be made.
GENERAL NOTES ON USING YOUR COOKER
We suggest that you run the oven elements for 10 ­15 minutes at 220°C to burn off any residue from their surfaces. The procedure should be repeated with the grill for approximately 5 - 10 minutes. During this period an odour may be emitted, it is therefore advisable to open a window for ventilation.
OVEN INDICATOR NEON
The following items of grill and oven furniture have been supplied with the cooker.
1 grill pan
1 grill pan handle
1 grill pan grid
1 straight shelf for grilling
The light will indicate whether the oven is switched on, the neon also indicates when the set temperature has been reached. The neon will turn on and off during use to show that the temperature is being maintained.
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2 straight shelves for main oven cooking
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GETTING TO KNOW YOUR COOKER
THE CONTROL PANEL
A C
B
FEATURES
A - Fan Oven Control B - Fan Oven Indicator Neon C - Grill Control D - Hotplate Controls
D
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THE SEALED HOTPLATES
BEFORE USING THE HOTPLATES FOR THE FIRST TIME
Turn the control knob to a medium/high setting and allow the hotplate to heat uncovered by a saucepan for 3-5 minutes. This hardens the protective coating on the hotplates and makes it more resistant to normal use. A harmless smoke will be given off from the hotplates.
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To operate the hotplates turn the control knobs in either direction to vary the heat setting.
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The highest number represents the hottest setting and the lowest represents the coolest setting. Choose a setting appropriate to the quantity and type of food to be cooked.
RECOMMENDED SAUCEPANS
For speed and economy only good quality saucepans with flat bases and close fitting lids are recommended.
To check the flatness of the saucepan place a ruler across the pan base, hold at eye level and look for light showing. There should be very little or no light visible between the ruler and the pan base.
The size of the base of the saucepan should be the same or up to 3cm/1 inch larger than the hotplate. If the base is too small energy will be wasted, boilovers will also be more difficult to deal with as spillage will fall directly onto the hotplate.
Pressure cookers, preserving pans etc., should comply with the recommendations given above.
Traditional round bottomed Woks must not be used even with a stand. Woks with flat-bottomed bases are available and do comply with the above recommendations.
HINTS AND TIPS
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Avoid the use of decorative covers as they can cause condensation to form on the hotplates which may lead to deterioration.
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Follow any guidelines provided by the saucepan manufacturer, particularly those relating to recommended heat settings.
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Avoid using thin, badly dented or distorted saucepans as they can lead to sticking and burning of food.
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To prolong the life of the hotplates:
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Never use utensils with a skirt, e.g. a bucket
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Never use an asbestos mat
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DEEP FAT FRYING
SPECIAL FRYING NOTE:
For safety purposes when deep fat frying, fill the pan one-third full of oil, DO NOT cover the pan with a lid and DO NOT leave the pan unattended. In the unfortunate event of a fire, switch the cooker OFF at the electricity supply and cover the pan with a lid or damp cloth to assist in smothering the flames.
DO NOT use water on the fire. Leave the pan to cool for at least 30 minutes before moving it.
DO NOT leave the fat or oil in the frying pan on the hob to store it in case the hob is inadvertently switched ON.
6. Frying temperatures Celsius Fahrenheit
o
Scale (
First frying of potatoes 170 340
Second frying of potatoes 190 375 Frying chicken and fish 19 5 380
C) Scale (oF)
150 300
175 350 180 360
200 390
PRESERVING
1. DO NOT use a pan that overlaps the perimeter of
the hob trim.
1. Preparing the food Seal the food by coating with flour, egg and
breadcrumbs or batter. Do not use a basket with batter coated foods as they will stick.
2. Amount of oil For safety purposes fill the pan only one-third full
of oil.
3. Testing the temperature of the oil
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a small cube of bread into the oil which should brown in just under a minute if the oil is at the correct temperature of 190°C/375°F.
4. Cooking the food
Lower the food gently into the oil. Do not add
too much food at once or the temperature of the oil will be reduced and may result in soggy, greasy food.
Turn the food if necessary; doughnuts float to the
surface so will not brown on the upperside if not turned. Once cooked, drain the food on absorbent paper.
5. Double frying chips
Double frying will ensure good chips. First fry the
chips for a few minutes at 170°C/340°F to seal the outside. Remove the chips from the oil. Increase the temperature of the oil to 190°C/375°F to finish cooking and brown the chips.
2. To allow for a full rolling boil, the pan should be no more than one third full when all the ingredients have been added. It is better to use two pans rather than overfill one, or use half quantities.
3. Use firm fruit or vegetables and wash well before using.
4. Preserving sugar gives clear jam, however granulated sugar is cheaper and gives equally good flavour.
5. Crystallization may be caused if sugar is not completely dissolved before bringing jam to the boil. Over boiling will affect the flavour, setting properties and colour of the jam.
6. To test jam for setting: If a jam thermometer is available, boil jam to
104°C. Marmalade should be boiled to 106°C. If a jam thermometer is not available, remove
pan from heat, place sample of jam on a cold dish and cool quickly (i.e. in a freezer or frozen food storage compartment of a refrigerator). When cold, it will crinkle and hold the mark of a finger run through it, if it is at setting point.
7. The scum should be removed as soon as possible from the surface of the preserve after setting point has been reached. Marmalade should be allowed to cool before potting to prevent the peel rising.
Chips may be kept for several hours after the first frying before finishing off with the second frying.
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THE GRILL
USES OF THE GRILL
CAUTION - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.
SELECTING THE GRILL
Ensure the handle is correctly located. It is
grilling.
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To operate the grill open the grill door and turn the grill control in either direction.
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The highest number represents the hottest setting and the lowest the coolest setting.
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Setting 5 represents the grill on Full. At lower settings the grill may turn on and off over time and you may prefer to use these settings for keeping food warm.
THINGS TO NOTE
THE GRILL DOOR MUST BE LEFT OPEN DURING GRILLING.
Closing the grill door will cut OFF the power to the grill element preventing incorrect use.
Some smoke from fat splashes may be evident as the grill cleans itself.
THE GRILL PAN AND HANDLE
The grill pan is supplied with a removable handle. To insert the handle, press the button on the handle
with the thumb and pivot the handle slightly upwards inserting the lip into widest part of the bracket. Move the handle towards the left, lower into position and release the button.
Ensure the handle is positively located.
When removing the handle, press the button on the handle with the thumb and pivot the handle slightly upwards and towards the right to remove from the bracket.
Ensure your hand is protected when removing the grill pan handle as the grill element can become very hot.
ALWAYS REMOVE THE GRILL PAN HANDLE DURING GRILLING.
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To correctly locate the grill pan on the shelf, ensure that the cut out on the underside of the handle bracket locates over the front bar of the shelf.
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Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
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The food should be turned over during cooking as required.
To check the progress of the food being grilled, the grill pan should be withdrawn on the shelf to attend to food during cooking or the carrier shelf can be lifted away from the cooker and rested on a heat resistant work surface.
HINTS AND TIPS
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Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
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Adjust the grill pan runner position to allow for different heights of food.
GRILLING CHART
FOOD SHELF GRILL TIME
Bacon Rashers Beefburgers Chicken Joints Chops - Lamb
Pork Fish - Whole
Trout/Mackerel Fillets - Plaice/Cod Kebabs Kidneys - Lamb/Pig Liver - Lamb/Pig
(mins)
1 1 1 1
1
1 1 1 1 1
2-3 each side
6-10 each side
15-20 each side
7-10 each side
10-15 each side
8-12 each side
4-6 each side
10-15 each side
4-6 each side
5-10 each side
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Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
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When toasting bread use the straight shelf in position 1 with the grid in the high position.
Sausages Steaks - Rare
Medium Well Done
Toasted Sandwiches
Shelf positions are counted from the bottom upwards.
The times quoted above are given as a guide and should be adjusted to suit personal taste.
1 1
1 1
1
10-15 each side
3-6 each side 6-8 each side
7-10 each side
1¼-1½ each
side
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THE FAN OVEN
USES OF THE FAN OVEN
PREHEATING
The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without preheating however, you may find you need to add an extra 5 - 10 minutes on the recommended cooking times. For recipes needing high temperatures, e.g. bread, pastries , scones, soufflés etc., best results are achieved if the oven is preheated first.
COOKING TEMPERATURES
Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the chart on page 16. As a guide reduce temperatures by about 20°C - 25°C for your own recipes.
BATCH BAKING
The fan oven cooks evenly on both shelf levels, especially useful when batch baking.
SELECTING THE FAN OVEN
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Turn the fan oven temperature control to the required setting.
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THINGS TO NOTE
The main oven neon indicator will glow until the oven has reached the desired temperature and then go out. It will turn ON and OFF periodically during cooking showing that the temperature is being maintained.
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TO FIT THE OVEN SHELVES
The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected.
HINTS AND TIPS
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Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards.
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DO NOT place baking trays directly on the oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. However, non-critical dishes/foods may be placed on the base of the oven when additional space is required.
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The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart on page 16.
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When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results.
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When batch baking one type of food e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time.
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It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary.
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FAN OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature by 10° C to suit individual preferences and requirements.
FOOD SHELF
POSITION
Biscuits Bread Bread rolls/buns Cakes: Small & Queen
Sponges Victoria Sandwich
Madeira Rich Fruit Christmas
Gingerbread
Meringues
Flapjack
Shortbread Casseroles: Beef/lamb
Chicken Convenience Foods
Fish Fish Pie (Potato Topped) Fruit Pies and Crumbles Milk Puddings Pasta, Lasagne etc. Pastry: Choux Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust-Mince Pies
Meat Pies
Quiches, Tarts, Flans Patés and Terrines Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes
Roast Potatoes
Stuffed Marrow
Stuffed Tomatoes Yorkshire Puddings: Large
Individual
Shelf
positions
are not
critical
but ensure
that oven
shelves are
evenly
spaced
when more
than one is
used
FAN OVEN
COOKING
TEMP °C
180-190 200-220 200-220 160-170 160-170 160-170 140-150 130-140 130-140
140-150
80-100 170-180 130-140 140-160 180-190
Follow manufacturers
instructions
170-190 190-200 190-200 130-140 190-200 190-200 170-180 210-220 190-200 190-210 180-210 150-160 160-180 210-220 190-200 170-180 180-190 180-190 180-190 180-190 210-220 200-210
APPROX.
COOK TIME
10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25
1¼ - ½ h
2¼ - 2½ h
3 - 4½ h
depends on size
1¼ - 1½ h
2½ - 3 h
25 - 30 45 - 65
2½ - 3 h
1¼ - 1½ h
20 - 30 20 - 25 40 - 50
1½ - 2 h
40 - 45 30 - 35 20 - 30 25 - 40 15 - 20 25 - 35 25 - 45
1 - 1½ h
see roasting chart
8 - 10 30 - 40 20 - 30
1 - 1½h 1 - 1½h
30 - 35 15 - 20 25 - 40 15 - 25
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ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES Rare : 50-60°C; Medium : 60-70°C; Well : 70-80°C
MEAT FAN
OVEN
Beef
Beef, boned
Mutton and Lamb
Pork and veal
Ham
Chicken
Turkey and goose
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
COOKING TIME
20-35 minutes per ½kg (1lb) and 20-35 minutes over
25-35 minutes per ½kg (1lb) and 25-35 minutes over
25-35 minutes per ½kg (1lb) and 25-35 minutes over
30-40 minutes per ½kg (1lb) and 30-40 minutes over
30-40 minutes per ½kg (1lb) and 30-40 minutes over
15-20 minutes per ½kg (1lb) and 20 minutes over
15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 15 minutes per ½kg (1lb)
Duck
Pheasant
Rabbit
Potatoes with meat
Potatoes without meat
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.
160-180°C
160-180°C
160-180°C
160-180°C
180-190°C
25-35 minutes per ½kg (1lb) and 25-35 minutes over
35-40 minutes per ½kg (1lb) and 35-40 minutes over
20 minutes per ½kg (1lb) and 20 minutes over
according to size
according to size
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DEFROSTING
USES OF DEFROST FEATURE
This fan oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e.g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones etc.
It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function.
SELECTING DEFROST
Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 - 2 hours.
A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process.
Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function.
ALL JOINTS OF MEAT AND POULTRY MUST BE THAWED THOROUGHLY BEFORE COOKING.
ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.
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Turn the fan oven temperature control to the defrost setting.
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When defrost is selected, the oven indicator neon may come ON. It will stay ON until the oven reaches room temperature and then go OFF.
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It may turn ON and OFF periodically during defrosting to maintain steady room temperature inside the oven.
THINGS TO NOTE
Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods.
HINTS AND TIPS
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Place the frozen food in a single layer where possible and turn it over half way through the defrosting process.
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The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days.
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DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge.
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CARE AND CLEANING
ALWAYS SWITCH OFF THE ELECTRICITY SUPPLY AT THE MAIN WALL SWITCH AND ALLOW THE COOKER TO COOL BEFORE CLEANING
CLEANING MATERIALS
Before using any cleaning materials on your cooker, check that they are suitable and that their use is recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Harsh abrasives should also be avoided.
CLEANING THE BRASS PLATED HANDLES
It is strongly recommended that only hot soapy water is used for cleaning the door handles. ANY OTHER CLEANING MATERIALS WILL DULL THE BRASS PLATED FINISH.
CLEANING THE SEALED HOTPLATES AND HOTPLATE TRIMS
In order to maintain the appearance of your cooker's sealed hotplates and trims you are advised to use the recommended cleaning agents daily. If you do not allow spillages to burn on they will be much easier to clean off.
THINGS TO NOTE
The red spot in the centre of the hotplates may be removed with some abrasive cleaning agents. This is not a fault and does not affect the performance of the hotplates.
CLEANING THE HOTPLATE TRIMS
The stainless steel trims may become straw coloured during use. Using a proprietary stainless steel cleaner , e.g. 'Shiny Sinks' will help maintain a bright appearance. Alternatively a powder cleaner such as 'Bar Keepers Friend' may be used regularly.
CLEANING THE VITREOUS ENAMEL
Use a clean damp cloth or scourer made for non­stick saucepans with 'Jif' cream cleaner.
AFTER CLEANING
To maintain the appearance of the hotplates occasionally apply a little salt free vegetable oil or commercial restorative agent e.g. '4 Hob' or use a 'Minky' Hotplate Cleaning Cloth.
To apply vegetable oil, first heat the hotplate on a medium setting for 30 seconds then turn OFF. Pour a very small amount of oil onto kitchen paper, apply the paper to the hotplate and wipe off any excess oil. Heat the hotplate on a medium setting for 1 minute.
To apply restorative agent, apply a thin coating of '4 Hob' or use a Minky cloth following the manufacturers instructions.
CLEANING THE OUTSIDE OF THE COOKER
DO NOT use abrasive cleaning materials or scourers on the outside of the cooker as some of the finishes are painted and damage may occur. Regularly wipe over the control panel, oven doors and cooker sides using a soft cloth and liquid detergent.
FOR NORMAL SOILAGE
Wipe over the hotplates and trims using a clean damp cloth then switch to a low or medium setting for a few minutes to thoroughly dry.
FOR HEAVY SOILAGE
Use a clean damp cloth or scourer with a cream cleaner e.g. 'Jif' or a powder cleaner e.g. 'Ajax' on the hotplate and trims. Follow the circular grooved pattern on the hotplate when cleaning. Rinse off cleaning agents thoroughly. Dry as for normal soilage.
For more stubborn marks warm the hotplate on a low setting for 30 seconds. Clean the sealed plate with 'Ajax' powder cleaner, 'Jif' cream cleaner or a 'Brillo' pad. You may have to rub hard for several minutes.
Rinse off cleaning agents thoroughly with a damp cloth. Switch to a low or medium setting for a few minutes until the hotplate is thoroughly dry.
DO NOT ATTEMPT TO REMOVE ANY OF THE CONTROL KNOBS FROM THE PANEL AS THIS MAY CAUSE DAMAGE AND IS A SAFETY HAZARD.
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CLEANING THE GRILL, GRILL PAN, GRILL PAN GRID AND OVEN SHELVES
All removable parts, except the grill pan handle can be washed in the dishwasher.
The grill pan may be cleaned using a soap impregnated steel wool pad. The grill pan grid and oven shelves should be cleaned using hot soapy water. Soaking first in soapy water will make cleaning easier.
HINTS AND TIPS
l
Manual cleaning of the Stayclean surface IS NOT recommended. Damage will occur if oven sprays or abrasives of any kind are used.
l
The Stayclean surface destroys splashes of food and fats when the oven temperature is raised to around 220°C.
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It is a good idea to run the oven for an hour or two per week to ensure continued good performance from the Stayclean finish.
CLEANING INSIDE THE OVEN AND GRILL COMPARTMENTS
The Stayclean surface on the rear oven panel should not be cleaned manually.
The vitreous enamel base and sides in the grill compartment and the fan oven base and sides can be cleaned using normal oven cleaners or aerosol oven cleaners with care. Ensure that the manufacturers instructions are followed and that all parts are well rinsed afterwards.
Aerosol cleaners must not be used on the Stayclean rear oven panel and must not come into contact with elements or the door seal as this may cause damage.
See Hints and Tips for keeping oven soilage to a minimum.
l
Slight discolouration and polishing of the Stayclean surface may occur in time. This DOES NOT affect the Stayclean properties in any way.
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Follow the recommendations below to keep oven soilage to a minimum.
l
Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try cooking at lower temperatures for an increased length of time, you will save energy and often the joint is more tender.
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Use minimal, if any, extra oil or fat when roasting meat, potatoes only require brushing with fat before cooking. Extra fat in the oven during roasting will increase splashing and soilage.
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It is NOT necessary to add water to the meat tin when roasting. The water and the fat juices from the joint create excessive splattering during cooking - even at normal temperatures, as well as causing condensation.
2020
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Covering joints during cooking will also prevent splashing onto the interior surfaces. Removing the covering for the last 20-30 minutes will allow extra browning if required. Some large joints and turkeys especially benefit by this method of cooking, allowing the joint to cook through before the outside is overbrowned.
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SOMETHING NOT WORKING?
We strongly recommend that you carry out the following checks on your cooker before calling a Service Engineer. It may be that the problem is a simple one which you can solve yourself without the expense of a service call.
If our Service Engineer finds that the problem is listed below you will be charged for the call whether or not the cooker is under guarantee.
The cooker does not work at all:
* Check that the cooker has been wired in and
is switched on at the wall.
* Check that the main cooker fuse is working.
The hotplates and oven work but the grill does not:
The oven temperature is too high or low:
* Check that the recommended temperatures
are being used (see page 16). Be prepared to adjust up or down by 10°C to achieve the results you want.
* Care should be taken when using an oven
thermometer to check oven temperatures as they may be inaccurate.
The following factors should be considered.
* Ensure you purchase an accurate good
quality instrument.
* The oven will cycle about a set temperature
and will not be constant.
* Check that you have carefully followed the
instructions for the operation of the grill.
The grill does not work:
* Check that the grill door is left open during
grilling.
If the oven is not cooking evenly or the side opening door will not stay open:
* Check that the cooker is level.
* Check that the recommended temperatures
and shelf positions are being used.
The fan oven is noisy:
* Check that the oven is level.
* Check that bakeware and shelves are not
vibrating in contact with the back panel in the oven.
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GUARANTEE
Your Electra cooker is covered by the terms of your Electricity Company's guarantee for the period of one year.
In the event of a defect please contact the Service Department of your local Electricity Company. It is suggested that you record the model number, product number, serial number and date of
purchase on the following page. The model, product and serial numbers of the cooker are detailed on the rating plate. This can be found on the lower front frame of the cooker upon opening the oven door.
IMPORTANT NOTICE
In line with our continuing policy of research and development, we reserve the right to alter models and specifications without prior notice.
This handbook is accurate at the date of printing, but may be superseded and should be disregarded
if specifications or appearance are changed.
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SERVICE CALL RECORD
How to obtain After Sales Service quickly
Remember that you may be charged for a service call (even during the guarantee period) if nothing is found to be wrong with the cooker. So always check the instructions to make sure you have not missed anything.
Make a note of your nearest Electricity Company Service Depot and their telephone number here:
.....................................................................................................................................
The receptionist will need the answer to certain questions, so to save you time and money, please have the following information ready in case you have to call us.
Your name and
address........................................................................................................................
....................................................................................................................................
....................................................................................................................................
Telephone
number.........................................................................................................................
Name of the cooker......................................................................................................
Model number..............................................................................................................
Date
The serial number (shown on the rating plate)..............................................................
Product number...........................................................................................................
The showroom where you bought the cooker................................................................
Date of purchase..........................................................................................................
If free service under guarantee is required, please have available proof of date of purchase when the Service Electrician calls.
In order to provide a complete service history of your cooker , please ask the Service Electrician to record the appropriate details in the chart below.
Nature of Fault
Parts Replaced or Repaired Signature
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EL305 311507900
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MODEL NO. PART NO.
EL 305C
311507900
4
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