User manual INDESIT IT50E

[. . . ] Operating Instructions 50cm Free Standing Electric Cooker Contents GB English, 1 GB Introduction, 2 Safety Information, 3 Installation, 4 Features , 5 Control Panel , 6 Use of hotplates , 7 Grilling , 8 IT50E IT50E1 Grill Chart, 9 Conventional Oven, 10 Conventional Oven cooking charts Meat, 11 Conventional Oven cooking charts |Baking, 12 Using the Main Oven for Other Functions , 13 Care and Cleaning , 14 Cooking Results Not Satisfactory?, 15 Something Wrong With Your Cooker?/ Disposal of the appliance , 17 Guarantee information/ Key Contacts, 18/19 You must read these instructions prior to using your appliance and retain them for future use. Introduction To help you make the best use of your cooker, PLEASE READ THIS BOOKLET CAREFULLY. The guarantee is only applicable if the cooker has been installed in accordance with the Installation Instructions. The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. [. . . ] This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Oven Positions The correct positioning of food is indicated in the temperature charts. 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. Small joints weighing less than 1. 75kg (31/2 lbs) should be roasted in a smaller meat pan/tin - or they may be ‘pot roasted’ - a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d)Additional fat should not be added, except for veal, very lean meat or poultry which can either be ‘larded’ with fat bacon or brushed very sparingly with cooking oil or melted fat. (e)Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and goose should be pricked to release excess fat during cooking, and the rind of pork should be scored, brushed lightly with oil, and rubbed with salt, to give crisp crackling. 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. Times and Temperatures for Roasting The secret of succulent, tender meat, is not to roast it too quickly, at too high a temperature. Best results are obtained when roasting is carried out at a low temperature. When a lower temperature is used, the joint loses 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. (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. N. B. Remember to switch off the oven control after cooking is finished. If the 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. 10 Conventional Oven - Cooking Chart MEAT Note: Where times are stated, they are approximate only. GB Conventional Oven Meat 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 (1lb) + 25 mins over. 10 kg (22lb) = 352 mins Runner 3 from bottom of oven In meat pan on runner 2 Position in Oven Beef Lamb Pork Veal Poultry/Game up to 4kg (8lb) Turkey up to 5. 5kg (12lb) Turkey over 5. 5kg (12lb) Casserole Cooking 2-2 ½ hrs Runner 3 If using aluminium foil: 1 2 3 4 Remember it is important to increase the cooking time by one third. Do not cover the oven 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: Medium: Well Done: 60°C 70°C 75°C Lamb: Pork: Veal: 80°C 90°C 75°C Poultry: 9 0 ° C 11 Cooking Chart- Baking GB Conventional Oven Cooking Food Preheat Scones 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 Yes Temperature and Time 210/220°C approx. [. . . ] Old appliances must be collected separately in order to optimise the recovery and recycling of the materials they contain and reduce the impact on human health and the environment. The crossed out "wheeled bin" symbol on the product reminds you of your obligation, that when you dispose of the appliance it must be separately collected. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. 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. [. . . ]