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Instructions for Installation and Use

50cm Free Standing Electric Cooker

EW36G

EW36K

EW36P

EW36X

EW38G

EW38K

EW38P

EW38X

To the Installer

Before installation fill in the product details on the back cover this book. The information can be found on the rating plate.

To the User

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

Contents

Introduction

3

Installation

4

 

 

Safety Information

6

Features

8

Control Panel

9

Ceramic hob

10

 

 

Use of hotplates

10

 

 

Hotplates General Information Notes

11

 

 

Choosing Your Utensils

14

 

 

Grilling

15

 

 

Grill Chart

16

Main Oven - Fan Cooking

17

Fan Oven cooking charts - Meat

18

Fan Oven cooking charts - Baking

19

Using the Main Oven for Other Functions

20

 

 

Care and Cleaning

21

 

 

Cooking Results Not Satisfactory?

23

Something Wrong With Your Cooker?

24

 

 

Technical Characteristics

24

 

 

Electronic timer

25

After Sales Service

26

Hotpoint Guarantee

27

Key Contacts

Back Cover

You must read these instructions prior to using your appliance and retain them for future use.

2

Introduction

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

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

The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation.

When the cooker is first used an odour may be emitted, this will cease after a period of use.

When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room until the smell has ceased. This odour is due to temporary finish on oven liners and elements and also any moisture absorbed by the insulation.

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

(a)Has been used solely in accordance with the Users Instruction Book.

(b)Has been properly connected to a suitable supply voltage as stated on the rating plate attached to this equipment.

(c)Has not been subjected to misuse or accident or been modified or repaired by any person other than the authorised employee or agent.

(d)Has been correctly installed.

3

Installation

WARNING – THIS APPLIANCE MUST BE EARTHED.

Fig. A

2 L

4 N

Fig. B

Electrical connection

Electric cookers come without a power supply cable.The cooker is designed to operate on an electricity supply which conforms to the electrical data shown on the Rating Plate. The cooker can be connected to the mains only after removing the back panel of the cooker itself with a screwdriver.

N.B.: the following installation procedure must be carried out by a qualified electrician. The electrical installation must comply with the IEE Regulations, Building & localBy-Lays.

For the installation of the feeding cable carry out the following operations:

lUsing a screwdriver, prise on the side tabs of the terminal board cover (see fig. A);

lPull and open the junction blok lid

Important: the wires in the mains lead are coloured in accordance with the following code:

Green & Yellow

Earth

Blue Neutral

 

Brown Live

 

As the colours of the wires in the mains lead may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:

Green & Yellow wire to terminal marked “E” or

 

 

 

 

 

 

or coloured Green or

 

 

 

 

 

 

Green & Yellow.

 

 

 

 

 

 

 

 

 

 

 

 

Brown wire to terminal marked “L” or coloured Red.

Blue wire to terminal marked “N” or coloured Black (see fig. B).

lfix the feeding cable in the special cable stop and close the cover.

N.B.: the power supply cable must have these minimum requirements: Type:H05RR-F

Section: 3x4 mm2

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

4

Installation

Siting the Cooker

mm

150 mm

650

 

150 mm

 

Moving the Cooker

The height of the cooker can be adjusted by means of adjustable feet in the plinth (900mm - 930mm). Adjust the feet by tilting the cooker from the side. Then install the product into position.

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

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

Adjacent side walls which project above hob level, must not be nearer to the cooker than 150mm and should be protected by heat resistant material. Any overhanging surface or cooker hood should not be nearer than 650mm.

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

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

Note: Take care in moving the cooker as it is heavy.

Take care to ensure that any floor covering is not damaged.

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

5

Safety Information

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

PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.

Always

lRemove all packing from inside the oven and grill compartments before switching on for the first time.

lUnderstand the controls prior to using the appliance.

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

lTurn controls off when you have finished cooking and when not in use.

lStand back when opening an oven door to allow any build up of steam or heat to disperse.

lUse dry good quality oven gloves when removing items from the oven/grill.

lPlace pans centrally over the hotplate making sure handles are kept away from the edge of the hob and cannot become heated by other hotplate/pans.

lTake care to avoid heat/steam burns when operating the controls.

lTurn off the electricity supply at the wall switch before cleaning and allow the appliance to cool.

lMake sure the shelves are in the correct position before switching on the oven.

lKeep the oven and grill doors closed when the appliance is not in use.

lTake care when removing items from the grill when the lower oven is on as the contents will be hot.

lKeep the appliance clean, as a build up of grease or fat from cooking can cause a fire.

lFollow the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.

lKeep ventilation slots clear of obstructions.

lRefer servicing to a qualified appliance service engineer.

lTake care to avoid touching heating elements inside the oven, as during use the oven becomes hot.

lBefore operating the product, remove all plastic film from the sides of the appliance.

6

Safety Information

Never

lNever line the interior of the oven with foil as this may cause the appliance to overheat.

lNever leave children unsupervised where a cooking appliance is installed as all surfaces will be hot during and after its use.

lNever allow anyone to sit or stand on any part of the appliance.

lNever store items above the appliance that children may attempt to reach.

lNever leave anything on the hob surface when unattended and not in use.

lNever remove the oven shelves whilst the oven is hot.

lNever heat up unopened food containers as pressure can build up causing the container to burst.

lNever store chemicals/food stuffs, pressurised container in or on the appliance, or in cabinets immediately above or next to the appliance.

lNever place flammable or plastic items on or near the hob.

lNever fill a deep fat frying pan more than 1/3 full of oil, or use a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.

lNever operate the grill with the grill door closed as this will cause the appliance to overheat.

lNever use the appliance as a room heater.

lNever use the grill to warm plates.

lNever dry any items on either the hob or oven doors.

lNever install the appliance next to curtains or other soft furnishings.

lNever use steam cleaners.

SAFETY ADVICE IN CASE OF A CHIP-PANFIRE

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

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

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

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

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

of the extinguisher is likely to tip the pan over.

Never use water to extinguish oil or fat fires.

7

Features

 

HOB VENTILATION SLOTS

1700W

 

 

 

 

 

 

 

 

1200W

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1200W

1700W

 

Hob Hot Indicators

 

 

CONTROL

 

PANEL

GRILL/MEAT PAN

WITH REMOVABLE

HANDLE AND WIRE

FOOD SUPPORT

GRILL DOOR SWITCH

GRILL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GRILL DOOR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

REMOVABLE

 

 

 

 

 

 

 

 

MAIN OVEN

INNER GLASS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WIREWORK

DOOR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SHELF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SUPPORTS

 

 

 

 

 

 

 

 

 

 

 

MODEL & SERIAL

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER

 

 

 

 

 

 

 

 

 

 

 

OVEN ROD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SHELVES

8

Control Panel

 

MAIN OVEN/GRILL

 

 

 

INDICATOR

 

 

 

LIGHT

PLATE

THERMOSTAT

 

 

 

INDICATOR

 

 

INDICATOR

LIGHT

 

 

LIGHT

 

 

 

 

 

 

MAIN

 

GRILL

 

LEFT

LEFT

 

RIGHT

RIGHT

OVEN

 

 

 

FRONT

REAR

 

REAR

FRONT

 

 

 

 

PLATE

PLATE

 

PLATE

PLATE

 

 

MAIN OVEN/GRILL

 

 

 

 

 

 

INDICATOR

 

 

 

 

THERMOSTAT

LIGHT

 

PLATE

 

 

 

 

 

INDICATOR

 

 

INDICATOR

 

 

LIGHT

 

 

 

LIGHT

 

 

 

 

 

 

 

 

 

 

ELECTRONIC

MAIN

GRILL

LEFT

LEFT

RIGHT

RIGHT

 

TIMER

OVEN

 

FRONT

REAR

REAR

FRONT

 

 

 

 

PLATE

PLATE

PLATE

PLATE

Control Knobs

The knobs for the hotplates can be rotated in either direction to provide variable heat control, the Main

 

Oven knob can only be rotated clockwise from the Off position.

 

 

 

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

 

use.

 

 

 

 

 

 

 

The hob hot warning lights will operate soon after each of the heating areas have been switched on.

 

Each warning light will remain illuminated until each heating area has cooled down.

 

Operating the

In common with all cookers having controls sited above the grill compartment, care must be taken

control when

when setting the controls, due to hot air being emitted from the grill compartment.

 

the grill is in use

 

 

 

 

 

 

 

Slow cooking ‘S’

The main oven has a ‘S’ setting specially designed to reduce energy usage. Full details of this can

 

be found in the Slow cooking section of this book.

 

 

 

Electronic

The electronic timer displays the time and the timer function with countdown.

 

timer

 

 

 

 

 

 

 

9

Ceramic Hob

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

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

The following boiling plates are located beneath the decorative circular patterned cooking areas:- Front left 6 heat: 1200W

Rear left 6 heat: 1700W Rear right 6 heat: 1200W Front right 6 heat: 1700W

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

Warning: Even though the cooking area has returned to its original colour it may still be hot. The controls for the hotplates can be turned in either direction.

Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the control to a lower setting according to the size of the saucepan and the amount of liquid.

Pans can be placed on the unheated areas of the panel when cooking is finished and before serving food. It is inadvisable at any time to leave a heating element switched on without a pan in position as this wastes energy, and could make soil or rub-offfrom aluminium pans more difficult to remove. To protect elements againstover-heating,safetycut-outshave been incorporated with each element. After several minutes with the control at setting 6 the safetycut-outswitches the elementOff andOn continuously, thus preventing any adverse effects that may be caused by an excessivebuild-upof heat in the cooking area.

Use of Hotplates

Note:

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

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

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

10

Hotplates General Information Notes

CONTROL SETTINGS GUIDE

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

Safety requirements

for deep fat frying

Knob Position

Type of food

 

 

1

To melt butter, chocolate, etc.

 

 

1 or 2

To heat food gently.

 

To keep small amounts of water simmering.

 

To heat sauces, containing egg yolks and butter.

 

To simmer: stews, meat, fish, vegetables, fruit.

 

 

3

To heat solid and liquid foods.

 

Keep water boiling.

 

Thaw frozen vegetables.

 

Make 2-3egg omelettes.

 

 

4 or 5

To cook foods, just above simmering.

 

To maintain 'rolling' boil for preserve making.

 

 

5 or 6

To seal meat and fry fish.

 

 

6

Frying potatoes.

 

Bringing water to the boil.

 

Deep fat frying.

 

Dissolve sugar for preserve making.

 

 

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

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

11

Hotplates General Information Notes

PANS SHOULD

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

suitable unsuitable

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

Always

Never

 

 

Use good quality flat-based

Use gauze, metal pan

cookware on all electric heat

diffusers, asbestos mats and

sources.

stands e.g. Wok stands - they

 

can use overheating.

Always ensure pans have

Use utensils with skirts or

clean, dry bases bifore

rims e.g. buckets and some

use.

kettles.

Ensure pans match size of

Use badly dented or distorted

heating area.

pans.

Remember good quality pans

Leave an element switched

retain heat well, so generally

on when not cooking.

only a low or medium heat is

 

necessary.

 

Ensure pan handles are

Cook food directly on the

positioned safely and away

ceramic glass.

from heat sources.

 

Always lift pans, do not drag.

Drag or slide utensils, along

 

the hob surface.

Always use pan lids except

 

when frying.

 

Deal with spillages

 

immediately but with care.

 

THE BEST COMBINATIONS

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

Ceramic*

Aluminium

Stainless steel with single layer copper base

Stainless steel with sandwich bases of aluminium and stainless or aluminium and copper

Enamelled steel

Enamelled aluminium

 

 

 

Enamelled based cast iron

With Extra Care

Copper

 

 

 

Toughened glass or ceramic / glass /

Not Recommended

pottery

 

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

12

Hotplates General Information Notes

Do Not

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

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

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

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

Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium or wok stand.

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

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

Do not leave the hotplates or cooking areas switchedOn unless they are being used. We recommend not to place large preserving pans or fish kettles across two heating areas.

Do not leave utensils partly covering the heated areas. Always ensure that they are placet centrally over the heated areas and have the same diameter as the heating area used.

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

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

Always ensure that saucepan handles are positioned safely.

13

Choosing Your Utensils

Do not use utensils with rough bases.

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

Do not use lightweight enamelled steel utensils.

Do not use cast iron utensils.

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

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

Do not use a utensil with a convex base.

Do not use glass ceramic utensils.

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

Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need quite a lot of care. They can be very heavy and do not usually have completely flat bases. The interiors are usually lined with a different material such as tin.

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

Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat. If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic and halogen hobs, the use of these pans must be in accordance with the saucepan manufacturers’ recommendations.

Extra care should be taken to ensure the base of the pan and the hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.

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

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

14

Grilling

GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN.

CONTROL KNOBS MAY BECOME HOT DURING GRILLING.

CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL

IS USED - CHILDREN SHOULD BE KEPT AWAY.

To operate the grill proceed as follows:

lOpen the grill door.

lPre-heatthe grill on setting 6 for approximately 5 minutes (see chart on guide to grilling).

Grill Pan Handle l Fix the grill pan handle securely in position. See below.

lFood which only requires browning should be placed directly on/in the grill pan in the grill pan runner, or on the floor of the grill compartment. (the grill pan grid may be removed.)

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

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

Fixing the Grill Pan The grill pan handle is detachable from the pan, to facilitate cleaning and storage. Fix the grill panHandle handle securely in position before use.

The handle fits onto the grill pan edge with the small recess, Fig.1. Tilt the handle over the recess and slide it towards the centre, Fig.2.

Ensure the handle is fully located. Insert the washer and fixing screw and tighten fully to ensure handle is secured, Fig.3.

Always hold the dripping pan handle in the highlighted zone marked "OK" in figure 4.

OK

 

Recess

 

 

 

 

Fig. 1

Fig. 2

Fig. 3

Fig. 4

NO

 

 

 

 

 

 

 

 

Always fit the screw prior to use.

 

 

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

Place the grill pan on the runners and push back to the stop position when the grill pan is correctly positioned beneath the grill element.

Plates and dishes placed on the floor of the grill compartment will be heated when the oven is in use.

Grill Compartment Do not operate the grill control when using the compartment as a hotcupboard.as a ‘Hotcupboard’

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

You may need to use oven gloves when removing warmed items.

15

Grill Chart

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

GRILL CHART

Food

Grill Setting

Approximate Cooking time

 

 

 

Toasting of Bread

6

3 - 10 mins.

products

 

 

 

 

 

Small cuts of meat,

5-6

15 - 20 mins.

sausages, bacon, etc.

 

 

 

 

 

Chops etc. Gammon

 

20 - 25 mins. Wire food support used in

steaks Chicken

5

upturned position for chicken.

pieces

 

 

 

 

 

 

Fish: fingers Whole

5

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

Fillets

base of the grill pan.

 

 

 

 

Fish in breadcrumbs

5

15 - 20 mins.

 

 

 

Pre - Cooked potato

5

15 - 20 mins.

products

 

 

 

 

 

Pizzas

5

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

 

 

 

 

 

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

Browning of food

6

grill pan and pan placed on the base of the grill

 

 

compartment.

 

 

 

The settings in the above guide have been developed to cook food successfully without excessive fat spitting and splashing.

16

Main Oven - Fan Cooking

To use the oven proceed as follows:

This control switches on the main oven. To select Fan Cooking - Turn thecontrol clockwise and select any temperature between 100°C and Max. As the control is turned the fan will start.The main oven light will immediately come on.

The thermostat light indicates that the main oven is heating. When it turns off, the temperature inside the oven has reached the setting made with the thermostat knob. At this point, the light will turn on and off as the oven maintains the temperature at a constant level.

The fan and the oven interior light will remain on throughout cooking. The red main oven thermostat light will come on until the oven reaches therequired temperature. It will then cycle off and on as the oven thermostat maintains the correct temperature.

The heat for fan cooking in the main oven is provided by an element situated at the back of the oven, around the fan.

Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for pre-heatingthe oven. It is also ideal for batch cooking where food is cooked on morethan one level, because the forced circulation of hot air gives aneven temperature from the top to the bottom of the oven.

lThe shelves should be evenly spaced.To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven.

lSet the main oven control to the required temperature. Pre-heatingis not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see cooking charts).

lPlace the food to be cooked in the centre of each shelf to allow for even air circulation around the food.

17

Fan Oven - Cooking Chart MEAT

Note: Where times are stated, they are approximate only.

Fan Oven - Meat

Meat

Pre-

Temperature

Time (approx.)

 

heat

°C

 

 

 

 

 

Beef

No

160/180

25-30mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Lamb

No

160/180

20-30mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Pork

No

160/180

25-30mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Veal

No

160/170

25-30mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Chicken/Turkey

No

160/180

18-20mins per 450g

up to 4kg (8lb)

(1lb) + 20 mins over.

 

 

 

 

 

 

Turkey 4 to 5.5kg

No

 

13-15mins per 450g (1lb) at

(8 to 12lb)

 

150/160°C

 

 

over 5.5kg (12lb)

No

 

allow 12 mins per 450g at

 

150°C

 

 

 

 

 

 

 

Casserole

No

140-150

1½-2hrs

 

 

 

 

If using aluminium foil, never:

1.Allow foil to touch sides of oven.

2.Cover oven interior with foil.

3. Cover shelves with foil.

The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached.

Beef:

Rare:

60°C

Lamb:

80°C

Poultry:

90°C

 

Medium:

70°C

Pork:

90°C

 

 

 

Well Done:

75°C

Veal:

75°C

 

 

18

Fan Oven - Cooking Chart BAKING

Food

 

Fan Oven Cooking

 

 

 

 

 

Pre-

Temperature °C

Time in mins.

 

heat

 

 

 

 

 

 

 

Scones

Yes

210/220

9-12

 

 

 

 

Small Cakes

 

170/180

15-25

 

 

 

 

Victoria Sandwich

 

160/170

20-25

 

 

 

 

Sponge Sandwich

Yes

170/190

15-20

(Fatless)

 

 

 

 

 

 

 

Swiss Roll

Yes

190/200

12-15

 

 

 

 

Semi-richFruit cakes

 

140/150

60-757 inch

 

 

 

 

Rich Fruit Cakes

 

130/140

Depending on size

 

 

 

 

Shortcrust Pastry

 

190/200

Depending on use

 

 

 

 

Puff Pastry

 

190/200

Depending on use

 

 

 

 

Yorkshire Pudding

Yes

180/190

30-45

 

 

 

 

Individual Yorkshire

Yes

190/200

20-25

Puddings

 

 

 

 

 

 

 

Milk Pudding

 

130/140

105-135

 

 

 

 

Baked Custard

 

140/150

40-50

 

 

 

 

Bread

Yes

200/210

45-50

 

 

 

 

Meringues

 

80-90

180-240

 

 

 

 

Note:

If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only.

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Using the Main Oven for Other Functions

‘S’

SLOW Setting

 

This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care

 

should be taken when warming bone china, as it may be damaged in a hot oven.

 

 

 

DO NOT place food or plates directly on the oven floor as this could damage both the oven

 

lining and the plates which are being warmed.

 

 

Advantages of “SLOW” cooking are:

The oven stays cleaner because there is less splashing.

Timing of food is not as critical, so there is less fear of overcooking.

Inexpensive joints of meat are tenderised.

Fully loading the oven can be economical.

Cooking times can be extended in some cases by up to 2 hours.

Operation:

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

2.Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the oven door is fully closed.

Storage and re-heatingof food:

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

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

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

4.Only re-heatfood once.

Points to consider when preparing food for “SLOW” cooking:

1.Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate.

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

3.Never cook joints of meat over 2.7kg (6 Ib) or poultry over 2.0kg (4lb 8oz).

We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting.

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

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

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

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

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

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

10.Always adjust seasoning before serving.

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

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

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