User manual INDESIT KD3C1-G

[. . . ] 50cm Free Standing Electric Cooker Instructions for installation and use KD3C1/G KD3C11/G Contents Introduction Installation Safety Information Features Control Panel Ceramic Hob Use of hotplates Hotplates General Information Notes Choosing Your Utensils Grilling Grill Chart Conventional Oven Conventional Oven cooking charts - Meat Conventional Oven cooking charts - Baking Using the Main Oven for Other Functions Care and Cleaning Cooking Results Not Satisfactory?Technical Characteristics Key Contacts 3 4 6 8 9 10 10 11 14 15 16 17 18 19 20 21 22 23 24 25 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. [. . . ] 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 Toasting of Bread products Small cuts of meat, sausages, bacon, etc. Gammon steaks Chicken pieces Fish: fingers Whole Fillets Grill Setting Approximate Cooking time 6 3 - 10 mins. 5-6 15 - 20 mins. 5 20 - 25 mins. Whole fish and fillets placed in the base of the grill pan. 5 Fish in breadcrumbs 5 15 - 20 mins. Pre - Cooked potato products 5 15 - 20 mins. Pizzas 5 12 - 15 mins. Dish placed directly on base of the grill pan and pan placed on the base of the grill compartment. Browning of food 6 The settings in the above guide have been developed to cook food successfully without excessive fat spitting and splashing. 16 Conventional Oven Oven Control Heating of the oven is achieved by turning control clockwise to the 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 cooking as the oven 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 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. 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. (f) Potatoes for roasting only require to be brushed with cooking oil or melted fat. [. . . ] 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. [. . . ]