50cm Free Standing
Electric Cooker
Instructions for installation and use
KD3C1E
KD3E1E
Contents
Introduction 3
Installation 4
Safety Information 6
Features KD3C1E 8
Features KD3E1E 9
Control Panel 10
Ceramic Hob KD3C1E 11
Use of hotplates 12
Hotplates General Information Notes 13
Choosing Your Utensils 16
Temperature Conversion Chart 17
Grilling 18
Grill Chart 20
Conventional Oven 21
Conventional Oven cooking charts - Meat 23
Conventional Oven cooking charts - Baking 24
Care and Cleaning 25
Cooking Results Not Satisfactory? 27
Something Wrong With Your Cooker? 28
If it Still Won’t Work... 29
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,
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.
this will cease after a period of use
3
Installation
150 mm
150 mm
650 mm
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should have been checked to ensure
voltage corresponds with your supply volt
on the rating plate, which is situated
age,
on the rear panel.
that the
this is stated
The cooker must be connected by a competent person,
such as one who is a NICEIC registered contractor, to a suitable double-pole control unit with a minimum rating of
32A and a minimum contact clearance of 3mm (applicable
to newer properties, older properties where a 30A double
pole control unit and a minimum contact clearance of
3mm is acceptable).
The double pole control unit should be fitted adjacent to
the cooker, in accordance with IEE regulations. The control
unit must be within 2 metres of, but not directly above the
appliance and should be easily accessible in the event of
an emergency.
The power supply cable should conform to B.S.6004 with a
conductor size of 6mm2minimum.
This appliance conforms to EN 55014 regarding
suppression of radio and television interference.
Access to the mains terminals is gained by removing the
rear access cover.
The mains cable must pass through the cable clamp
adjacent to the terminal block. Sufficient cable should be
used to allow the cooker to be pulled out for
servicing.
Ensure that the mains cable is routed away from any
brackets affixed to the rear panel and is not trapped to the
rear wall when pushing the cooker into
position between cabinets.
Siting the Cooker
4
The height of the cooker can be adjusted by means of
adjustable feet in the plinth (900mm - 915mm). Adjust the
feet by tilting the cooker from the side. Then install the
product into position.
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.
Installation
Moving the Cooker
Splash Panel
Kit (Wall Mounted)
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
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
there are certain precautions that must be observed.
Always
● Remove all packing from inside the oven and grill compartments before switching on for the
first time.
● Understand the controls prior to using the appliance.
● Keep children away from the appliance when grilling as the surfaces will get extremely hot
during and after use.
● Turn controls off when you have finished cooking and when not in use.
● Stand back when opening an oven door to allow any build up of steam or heat to disperse.
●
Use dry good quality oven gloves when removing items from the oven/grill.
● Place pans centrally over the hotplate making sure handles are kept away from the edge of
the hob and cannot become heated by other hotplate/pans.
●
Take care to avoid heat/steam burns when operating the controls.
● Turn off the electricity supply at the wall switch before cleaning and allow the appliance to
cool.
●
Make sure the shelves are in the correct position before switching on the oven.
● Keep the oven and grill doors closed when the appliance is not
● Take care when removing items from the grill when the lower oven is on as the contents will
be hot.
● Keep the appliance clean, as a build up of grease or fat from cooking can cause a fire.
●
Follow the basic principles of food handling and hygiene to prevent the possibility of bacterial
growth.
● Keep ventilation slots clear of obstructions.
● Refer servicing to a qualified appliance service engineer.
● Take care to avoid touching heating elements inside the oven, as during use the oven
becomes hot.
in use.
6
Safety Information
Never
● Never line the interior of the oven with foil as this may cause the appliance to overheat.
● Never leave children unsupervised where a cooking appliance is installed as all surfaces will
be hot during and after its use.
● Never allow anyone to sit or stand on any part of the appliance.
●
Never store items above the appliance that children may attempt to reach.
● Never leave anything on the hob surface when unattended and not in use.
● Never remove the oven shelves whilst the oven is hot.
● Never heat up unopened food containers as pressure can build up causing the container to
burst.
● Never store chemicals/food stuffs, pressurised container in or on the appliance, or in cabinets
immediately above or next to the appliance.
● Never place flammable or plastic items on or near the hob.
● Never fill a deep fat frying pan more than 1/3 full of oil, 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 use steam cleaners.
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
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
caused by picking up a hot pan and rushing outside with it.
MOVING IT. Injuries are often
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 - KD3C1E
HOB VENTILATION SLOTS
1800W
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
GRILL DOOR
REMOVABLE
INNER GLASS
DOOR
1200W
GRILL
1800W
1200W
CONTROL
PANEL
GRILL DOOR SWITCH
MAIN OVEN
WIREWORK
SHELF
SUPPORTS
OVEN ROD
SHELVES
MODEL & SERIAL
NUMBER
PLINTH VENTILATION SLOTS
8
Features - KD3E1E
HOB VENTILATION SLOTS
1500W
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
GRILL DOOR
REMOVABLE
INNER GLASS
DOOR
1000W
GRILL
1500W
1000W
CONTROL
PANEL
GRILL DOOR SWITCH
MAIN OVEN
WIREWORK
SHELF
SUPPORTS
2 OVEN ROD
SHELVES
MODEL & SERIAL
NUMBER
PLINTH VENTILATION SLOTS
9
Control Panel
MAIN OVEN
INDICATOR
LIGHT
❍
LEFT
FRONT
PLATE
Control Knobs The knobs for the hotplates can be rotated in either direction to
Operating the In common with all cookers having controls sited above the grill
control when the compartment, care must be taken when setting the controls, due
grill is in use to hot air being emitted from the grill compartment.
❍
LEFT
REAR
PLATE
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.
❍❍
RIGHT
REAR
PLATE
RIGHT
FRONT
PLATE
❍
GRILL
❍
MAIN
OVEN
10
Ceramic Hob - KD3C1E
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 1800W
Rear left 6 heat 1200W
Rear right 6 heat 1800W
Front right 6 heat 1200W
The cooking areas change colour when heated (become red) indicating which heating element is
switched on. The cooking area returns to its original colour when the heating element is switched
Off.
Warning: Even though the cooking area has returned to its original colour it may still be hot.
The controls for the hotplates can be turned in either direction.
Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the
control to a lower setting according to the size of the saucepan and the amount of liquid.
Pans can be placed on the unheated areas of the panel when cooking is finished and before serving
food. It is inadvisable at any time to leave a heating element switched on without a pan in position
as this wastes energy, and could make soil or rub-off from aluminium pans more difficult to
remove. To protect elements against over-heating, safety cut-outs have been incorporated with
each element. After several minutes with the control at setting 6 the safety cut-out switches the
element Off and On continuously, thus preventing any adverse effects that may be caused by an
excessive build-up of heat in the cooking area.
11
Use of Hotplates - KD3C1E
Note:
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.
Under no circumstances should the hob be used with aluminium foil in
contact with the hob surface.
Use of Hotplates - KD3E1E
Note:
The controls set the hotplates at six pre-set power levels. Each control can be used to select one of
six temperature settings from a minimum at position 1 to a maximum at position 6.
Under no circumstances should the hob be used with aluminium foil in
contact with the hob surface.
12
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.
Knob Position
1 To melt butter, chocolate, etc.
1 or 2 To heat food gently.
3 To heat solid and liquid foods.
4 or 5 To cook foods, just above simmering.
5 or 6 To seal meat and fry fish.
6 Frying potatoes.
Safety 1. Use a deep pan, large enough to completely cover the
requirements for appropriate heating area.
deep fat frying 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 of oil or
fat.
Type of food
To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter,
To simmer: stews, meat, fish, vegetables, fruit.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
To maintain 'rolling' boil for preserve making.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
13
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
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 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.
● Use gauze, metal pan
diffusers, asbestos mats
and stands e.g. Wok
stands – they can cause
overheating.
● Use utensils with skirts or
rims e.g. buckets and
some kettles.
● Use badly dented or
distorted pans.
● Leave an element
switched on when not
cooking.
● Cook food directly on the
ceramic glass.
● Drag or slide utensils,
along the hob surface.
✓suitable ✗ unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.
14
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
Copper
Toughened glass or ceramic/
glass/pottery
Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base
Ceramic*
Halogen*
✓✓
✗
✗
✓✓
✓✓
✓
✓
✓ With Extra Care
✗✗
Not Recommended
✓✓
General Information Notes
Do Not
Do not cook directly on the hob surface without a cooking utensil, as this will result in damage
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
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
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 switched On unless they are being used.
We recommend not to place large preserving pans or fish kettles across two heating areas.
to the surface of the hob.
hob.
asbestos mats, aluminium or wok stand.
Do not leave utensils partly covering the heated areas. Always ensure that they are placed
centrally over the heated areas and have the same diameter as the heating area used.
We recommend not to use a utensil 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.
15
Choosing Your Utensils
Do not use utensils with rough bases.
Do not use lightweight utensils with thin, distorted or uneven bases.
Do not use lightweight enamelled steel utensils.
Do not use cast iron utensils.
Do not use utensils with recessed, scrolled or ridged bases.
Do not use a utensil which has a base concavity greater than l mm as this will reduce the
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
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.
performance of the hob.
plates.
16
Temperature Conversion Chart
Gas
Mark
1
2
/
1
2
3
4
5
6
7
8
9
˚F
250
275
300
325
350
375
400
425
450
475
Main
Convection
Oven
120
140
150
160
180
190
200
220
–
–
Top
Convection
Oven
110
130
140
150
170
180
190
210
220
–
Main
Fan
Oven
100
120
130
140
160
170
180
200
210
220
17
Grilling
Grill Pan Handle
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:
● Open the grill door.
● Pre-heat the grill on setting 6 for approximately 5 minutes (see chart
on guide to grilling).
● Fix the grill pan handle securely in position. See below.
● Food which only requires browning should be placed directly on/in
the grill pan in the grill pan runner, or on the floor of the grill
compartment. (the grill pan grid may be removed.)
● Leave the control on setting 6 for toast, sealing and fast cooking of
foods. For thicker foods requiring longer cooking turn the control to a
lower setting after the initial sealing, on both sides, on setting 6. The
thicker the food the lower the control should be set.
Warning: Take care as the grill will be hot – always wear oven gloves.
Always ensure that the grill pan is clean BEFORE use. Excess fat build up
in the bottom of the pan could cause a fire hazard.
Never line grill pan with foil.
Fixing the Grill Pan
Handle
18
The grill pan handle is detachable from the pan, to facilitate cleaning and
storage. Fix the grill pan handle securely in position before use.
The handle fits onto the grill pan edge with the small recess, Fig.1.
Tilt the handle over the recess and slide it towards the centre, Fig.2.
Ensure the handle is fully located. Insert the washer and fixing screw and
tighten fully to ensure handle is secured, Fig.3.
Recess
Fig. 1
Fig. 2
Always fit the screw prior to use.
Fig. 3
Grilling
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
as a ‘Hotcupboard’
Do not operate the grill control when using the compartment as a
hotcupboard.
Do take care when removing plates, dishes and utensils from the grill
compartment when the oven is in use as they may become quite hot.
You may need to use oven gloves when removing warmed items.
19
Grill Chart
Pre - heat the grill for 5 minutes on maximum control setting before grilling
GRILL CHART
Food
Toasting of Bread
products
Small cuts of meat,
sausages, bacon, etc.
Chops etc.
Gammon steaks
Chicken pieces
Fish: fingers
Whole
Fillets
Fish in breadcrumbs
Pre - Cooked potato
products
Pizzas
Browning of food
Grill Setting
6
5-6
5
5
5
5
5
6
Approximate Cooking time
3 - 10 mins.
15 - 20 mins.
20 - 25 mins. Wire food support used in upturned
position for chicken.
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
15 - 20 mins.
15 - 20 mins.
12 - 15 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the
grill pan and pan placed on the base of the grill
compartment.
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
20
Conventional Oven
Oven Control
Oven Positions The correct positioning of food is indicated in the temperature charts.
Heating of the oven is achieved by turning control clockwise to
required oven temperature scale on the control panel, as recommended
in the temperature charts. The pilot light will immediately come on
and will then automatically go off and on during
thermostat maintains the correct temperature.
The cooking charts provided in this book 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
The oven is fitted with two rod shelves. The oven is heated by two tubular
sheathed elements located under the floor of the oven and on the oven
roof, inside the cavity. 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.
To prepare meat and poultry for roasting in your conventional oven.
(a) Wipe the joint, dry well with a clean cloth, kitchen tissue etc. and weigh
it. Meat which has been stored in a refrigerator should be allowed to
come to room temperature for approximately 30 minutes before cook
ing, and frozen meat or poultry must be completely defrosted before
placing in the oven.
(b) The weight of any stuffing used should be added to the oven ready
weight of the meat / poultry before calculating the cooking time.
(c) Place the joint in the meat pan supplied with your cooker.
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) Potatoes for roasting only require to be brushed with cooking oil
or melted fat.
(g) 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.
cooking as the oven
1
/2lbs) should be roasted in a
the
For optimum cooking performance, there must be clearance between meat
pan and oven sides. The meat pan must be placed lengthways in the oven to
allow for air circulation.
21
Conventional Oven
Times and The secret of succulent, tender meat, is not to roast it too quickly, at too
Temperatures for high a temperature. Best results are obtained when roasting is carried out
Roasting at a low temperature. When a lower temperature is used, the joint loses
N.B. Remember to switch off the oven control after cooking is finished. If the
less weight, is more tender (too high a temperature causes meat to be
tough and dry) and the splashing of fat onto the oven interior is reduced
to a minimum. When a complete meal is being cooked in the oven, cooking time may need to be increased and temperature may need to be
raised for approximately the last 30 minutes of the cooking period (for
instance when cooking Yorkshire pudding to serve with roast beef). The
suggested times and temperatures should be used as a guide, but may
vary according to:-
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
(a) A short thick joint requires a longer cooking period than a long
thin joint.
(b) A small joint under 1.5kg (3 lbs) takes longer per 450g (1 lb) cook in
the time given for ‘minutes’ per 450g (1 lb) without the ‘minutes’
over added.
(c) Boned/rolled and stuffed joints take longer to cook through than
those with a bone.
door of the oven is left open for long periods of time with the control
switch ON, then the grill element will become hot. The correct positioning
of food is indicated in the temperature charts.
22
Conventional Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Conventional Oven
Meat
Beef
Lamb
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
Casserole
Cooking
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
Preheat
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Temperature
˚C
190/200
190/200
190/200
190/200
180/190
190
180
140/160
Time (approx.)
25-30 mins per 450g (1
lb) + 25 mins over.
25-30 mins per 450g (1
lb) + 25 mins over.
30-35 mins per 450g
(1lb)+ 30 mins over
25-35 mins per 450g
(1 lb) + 30 mins over
18-20 mins per 450g
(1 lb) + 20 mins over
22 mins per 450g (1 lb) eg.
5.5kg (11lb) = 242 mins
18 mins per 450kg (1lb)
eg. 10kg (22lb) = 352 mins
2-21/2hrs
Position in
Oven
I
n meat pan
on runner 2
Runner 3
from bottom
of oven.
Runner 3
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
23
Conventional Oven - Cooking Chart BAKING
Conventional Oven Cooking
Food
Scones
Preheat
Yes
Temperature and Time
220/230˚C approx. 10-15 mins.
Position in Oven
from bottom
Runners 1 & 4
Small Cakes
Victoria Sandwich
Sponge Sandwich
(Fatless)
Swiss Roll
Semi-rich Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire
Puddings
Milk Pudding
Baked Custard
Bread
Meringues
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
190/200˚C approx. 20-25 mins.
180/190˚C 6
160/170˚C 6
230˚C 50-60 mins reducing to 210/220
230˚C 45-50 mins after first 10 minutes
100/110˚C Large 31/2”–41/2” hours
1
/2”–7” tins approx. 20 mins.
1
/2” tins approx. 30 mins.
8”–8
190/200˚C 7” tins 15-20 mins.
200/210˚C approx. 10-15 mins.
1
/2”–7” tins 11/4”–11/2” hours
8”–9” tins 2”–2
200/210˚C depending on use
220˚C approx. depending on use
210/220˚C 45-50 mins.
210/220˚C approx. 20-25 mins.
150/160˚C approx. 2”–2
150/160˚C approx. 45-55 mins.
Small 2
1
1
/2–3” hours
/2” hours
1
/2” hours
o
C
Runners 1 & 4
Runners 1 & 4
Runners 1 & 4
Runner 4
Runner 3
Runners 2 & 5
Runner 2 & 5
Runner 5
Runner 5
Runner 2
Runner 2
Runners 1 & 4
Runner 1
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.
24
Care and Cleaning
Electric sealed
hotplates
(KD3E1E)
Ceramic hob
(KD3C1E)
The cleaning of sealed hotplates should be done when they are cold,
using a soap filled Brillo pad, following the
ensure that any stubborn,
a damp clean cloth, making sure that all the cleaner has been removed.
Finally, turn on hotplate to warm for a few minutes, then smear with a
little cooking oil to provide a protective coating, or the restorative agent
Homecare Four Hob, available from our spares department or leading
supermarkets. The bezels will mellow with use to a burnished gold colour,
a soap filled Brillo pad will help to keep them bright, care should be taken
not to damage the vitreous enamel hob surface.
Note: We do not recommend the use of decorative covers over the hot
hotplates as these can hold condensation and cause corrosion. Accidental
operation with a cover in place can cause intense heat. Never place
saucepan lids on the hotplates, as this may cause corrosion.
To reduce the amount of cleaning always ensure that the hob and
cooking utensils are clean and dry before use. Regular use of cleaner
conditioner is recommended for proper care and protection of the hob
surface. Apply conditioner before using the hob for the first time. It
contains a mild cleaning agent, so that subsequent applications may
clean off soil and apply a protective film at the same time. For stubborn
stains or heavy soiling use any of the following materials, and finish off
with conditioner.
1. Cif, non-scratch scouring cream.
2. Liquid Gumption Kitchen Cleanser.
3. Special Powder Cleanser.
Powder Cleanser – Mineral deposits that are present in hard water, and
some foods, may cause ‘discolourations’ that appear in the form of grey
or brown stains. The stains sometimes appear to be in or under the glass
surface. If there are some persistent stains after using any of the other
recommended cleaning materials, powder cleanser may be applied,
following the manufacturers instructions. Do not use abrasive cleaners
or the powder cleanser on the painted metal framework.
Cleaner Conditioner – Regular use of the conditioner will make the
surface easier to clean thus ensuring that years of heavy abrasive
cleaning do not progressively dull the surface.
burnt on spillages are removed. Wipe over with
grain of the hotplate. This will
Grill
Control Panel
Remove the grill pan and the wire grid food support, it is best to wash
these items immediately after use to prevent stains from being burnt on
when used again. Wipe out the Grill compartment, use a fine steel wool
soap pad to remove stubborn stains from the grill runners and the floor of
the compartment.
Wipe over the control panel with a damp cloth and polish with a dry cloth.
Do not use cream cleaners, oven cleaners or aerosols, scouring pads or
abrasive powder for cleaning the plastic knobs as damage will occur.
25
Care and Cleaning
Decorative Trims
Doors
Ovens
It is advisable to clean the decorative trims regularly to prevent any build
up of soiling. The recommended method of cleaning is to wipe over the
trims with a soft cloth wrung out in warm water or mild non-abrasive
cleaner. (If in doubt try the cleaner on a small area of trim which is not
noticeable in normal use). Then, after wiping with a cloth wrung out in
clear water, dry with a soft clean cloth.
Wipe over the outer door glass panels with a cloth wrung out in warm soapy
water, then after wiping with a cloth wrung out in clear water, dry with a soft
clean cloth. Ensure that glass doors are not subjected to any sharp
mechanical blows.
Glass Inner Door Panel (where fitted) – open the door fully and unscrew the
two screws securing the glass panel, taking care not to allow the glass to fall.
The glass panel may now be washed at the sink. Stubborn stains can be
removed by using a fine steel wool soap pad. Ensure the glass panel is not
subjected to any sharp mechanical blows. Take particular care not to damage
the inner surface which is coated with a heat reflective layer. After cleaning, rinse
and dry with a soft cloth. For slight soiling the inner glass panel may be cleaned,
while still warm, without removing it from the door.
Warning: Oven must not be operated with inner door glass removed.
Take care during cleaning not to damage or distort the door seals. Do not lift
the door seal from the oven chassis, if necessary remove the seal by carefully
unhooking the corner clips.
Take care that the rating label edges are not lifted during cleaning, and
furthermore that the lettering is not blurred or removed.
Remove the rod shelves and grill pan.
Use a fine steel wool soap pad to remove stubborn stains from the
rod shelves, grill pan and the floor of the oven.
Oven Shelf Supports
26
The shelf supports are removable and dishwasher safe.
To remove hold the support at the front and pull away from the oven
side, this can then be cleaned in a sink or a dishwasher.
When removed it allows access to the oven side, which can be cleaned
with warm soapy water.
To refit the support, insert the longer leg into the rear fixing hole and
push in the front leg.
Cooking Results Not Satisfactory?
Problem
Check
Grilling
Uneven cooking front
to back
Ensure that the grill pan is positioned centrally below
the grill element.
Fat splattering Ensure that the grill is not set to too high a temperature.
Oven Baking
Uneven rising of cake
Ensure that the oven shelves are level by using a spirit
level on the rod shelf and adjusting, using suitable
packing e.g. wood, under the feet of the appliance. This should
be checked both left to right and front to back. Ensure that the
food is positioned centrally in the oven.
Sinking of cakes
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method with soft margarine.
Over/Under cooking
Fast/Slow cooking
Refer to the cooking times and temperatures given in
the oven temperature charts, however, it may be necessary to
increase or decrease temperatures by 10˚C to suit
Uneven cooking of
cakes
personal taste.
Do not use utensils greater than 2
1. Too large baking sheet used. (See 'Cookery Notes')
2. Over loading of oven and always ensure even air
1
4
/
ins in height.
gaps around baking tins.
Uneven rising of cakes
Ensure that the shelf is level (see above) and that the
food is positioned centrally in the oven.
Food is taking too long
to cook
Only cook one item at a time to avoid overloading the
oven.
27
Something Wrong with your Cooker?
Before contacting your nearest Service Centre/Installer, check the problem guide
below; there may be nothing wrong with your cooker.
Problem
Slight odour or small amount
of smoke when using the
cooker for the first time.
Nothing Works
This is normal and should cease after a short period.
Is the main cooker wall switch turned on?
There may be no electricity supply.
Oven temperature seems
too high or too low.
Oven does not cook evenly.
Hotplates are slow to boil or
will not simmer
Marks appearing on
hotplates.
Can not clean hob /
hotplates.
Grill not working.
Grill keeps turning on and
off.
Condensation on the wall at
the rear of the cooker.
Steam / Condensation in the
oven after use.
Check that the temperature has been set in accordance with the
temperature charts. It may be necessary to increase or decrease
the recommended temperature by up to 10˚C to suit your taste.
Check that the temperature and shelf position are as
recommended in the temperature charts.
Check that the containers being used in the oven allow
sufficient air flow around them.
Check that the cooker is level.
Check that your pans conform to the recommendations in these
instructions.
The hob surround can be cleaned with warm soapy water and a
cream cleaner, such as Cif. The sealed hotplates should be
cleaned regularly, (please refer to the Care and Cleaning section
for further information.
Please note that replacement hob cleaning kits are available
from our parts department, see Key Contacts, back page.
The grill door MUST be open.
When the grill control is operated at a setting less than
maximum, this is normal regulator operation, not a fault.
Steam and/or condensation may appear from the vent at the rear
of the appliance when using an oven particularly for foods with a
high water content e.g. frozen chips, roast chicken etc. This is
normal and any excess should be wiped off.
Steam is a by-product of cooking any food with a high water
content. To help minimise always:
a) Try to avoid leaving food in the oven to cool after being cooked.
b) Use a covered container, wherever possible
28
If It Still Won’t Work...
Contact the Service Office (0870 6070805)
If something is still wrong with your appliance after you have been through the
‘Something Wrong’ list:
1. Switch off and unplug the appliance from the mains.
2. Call your nearest Service Office or local importer.
When you contact us we will want to know the following:
1. Your name, address and postcode.
2. Your telephone number.
3. Clear and concise details of the fault.
4. The Model number and the Serial number of your appliance.
5. The date of purchase (please keep the receipt as evidence will be required when
an engineer calls) enter the date here:
.............................................................................
Please make sure you have all these details ready when you call.
Spare Parts
Please remember your new appliance is a complex piece of equipment.
‘DIY’ repairs or unqualified and untrained service people may put you in danger, could
damage the appliance and might mean you lose cover under the Parts Guarantee.
If you do experience a problem with the appliance don’t take risks, call in our Service
Engineer. Our Parts are designed exclusively to fit your appliance. Do not use them for
any other purpose as you may create a safety hazard.
Disposal of your product
To minimise the risk of injury to children please dispose of your product carefully and
safely. Remove all doors and lids. Remove the mains cable (where fitted) by cutting off
flush with the appliance and always ensure that no plug is left in a condition where it
could be connected to the electricity supply.
To help the environment, Local Authority instructions should be followed for the
disposal of your product.
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC
29
Key Contacts
Repair Service and Information Desk
UK: 0870 6070805
(Open 8am to 5.30pm Mon - Fri
9am to 5pm Sat
and 10am to 4pm Sun
Closed Bank Holidays)
Note: Our operators will require the following information:-
Model Number:
Serial Number:
Extended Warranty
To join: UK 0870 442 7661
(Open 8 to 8 Mon-Sun)
Genuine Parts & Accessories
Mail Order Hotline
To join: UK 0870 558 5850
(Open 8.30 to 5 Mon-Fri and 8.30 to 12 Sat).
All Services are offered as an extra benefit and do not affect your statutory rights.
Merloni Elettrodomestici UK Ltd, Morley Way, Peterborough, PE2 9JB
PRINTED BY SIMLEX .FOUR ASHES, WOLVERHAMPTON. 04/2004 Part No. 195042987.00
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