X155E
Installation & User Instructions
You must read these instructions prior to using the
appliance and retain them for future reference.
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Contents
Introduction
Installation
4
5
For your Safety – Always
For your Safety – Never
Features
7
8
9
Control Panel
10
11
Ceramic Hob
Ceramic Hob - General Information
Temperature Conversion Scale
12
18
Grilling
19
21
22
Guide to Grilling
Oven Temperature Chart – Meat
Oven Temperature Chart – Baking
23
Main Oven Cookery Notes
24
26
Using the Main Oven for other Functions
Care and Cleaning
27
29
Cooking Results Not Satisfactory
Something Wrong with your Cooker
Key Contacts
30
Back Cover
3
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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.
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
89/336/EEC
Low Voltage Equipment
73/23/EEC
92/31/EEC
93/68/EEC
93/68/EEC
4
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Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should have been checked to ensure that the
voltage corresponds with your supply voltage, this is stated
on the rating plate, which is situated on the front of the
plinth. The cooker must be connected by a competent
person such as one who is NICEIC registered, to suitable
double-pole control unit with a minimum rating of 45A
and a minimum contact clearance of 3mm, which should
be fitted adjacent to the cooker, in accordance with latest
IEE regulations.
The power supply cable should conform to B.S.6004 with a
conductor size of 6mm2 minimum.
The control unit should be easily accessible in the event of
an emergency, but must be within
of and not directly above an appliance.
2
metres
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.
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.
Siting the Cooker
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.
150 mm
150 mm
This cooker is a type X appliance, as such 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 650mm.
5
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Installation
Before moving your cooker check that it is cool, and switch
off at the cooker control unit.
Moving the Cooker
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.)
Splash Panel
Kit (Wall Mounted)
6
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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
ꢀ
ꢀ
ꢀ
Remove all packing from the appliance before switching on for the first time.
Understand the controls prior to using the appliance.
Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
ꢀ
ꢀ
ꢀ
ꢀ
Turn controls off when not in use.
Stand back when opening an oven door to allow any build up of steam or heat to disperse.
Always use dry good quality oven gloves when removing items from the oven/grill.
Always place pans centrally over the hotplate making sure handles are kept away from the
edge of the hob and cannot become heated by other hotplates or pans.
ꢀ
ꢀ
Always take care to avoid heat or steam burns when operating the controls.
Always turn off the electricity supply at the wall switch and allow the appliance to cool before
cleaning (or changing an oven lamp if fitted).
ꢀ
ꢀ
ꢀ
ꢀ
Always make sure the shelves are in the correct position before switching on the oven or grill.
Always keep the oven/grill door closed when the appliance is not in use.
Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.
Always follow the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
ꢀ
ꢀ
ꢀ
Always keep ventilation slots clear of obstructions.
Always refer servicing to a qualified appliance service engineer.
Always take care when removing items from the grill compartment when the lower oven is in
use as the contents will be hot
ꢀ
ꢀ
Always turn off the electricity supply to the appliance at the wall switch should any glass
panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
During use, the oven becomes hot. Care should be taken to avoid touching heating elements
inside the oven.
7
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Safety Information
Never
ꢀ
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 or pressurised containers in or on the appliance, or in cabi-
nets 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 DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
ꢀ
ꢀ
ꢀ
ꢀ
ꢀ
ꢀ
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 operate the grill with the grill door closed as this will cause the appliance to over heat.
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 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.
8
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Features
HOB VENTILATION SLOTS
1200W
1800W
1200W
FAST PLATE
1800W
FAST PLATE
CONTROL
PANEL
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
GRILL
GRILL
DOOR
REMOVABLE
INNER GLASS
DOOR
CREDACLEAN
SIDE PANELS
OVEN ROD
SHELVES
PLINTH VENTILATION SLOTS
RATING PLATE
MEAT PAN
9
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Control Panel
MAIN
OVEN
INDICATOR
LIGHT
GRILL
INDICATOR
LIGHT
LEFT
FRONT
PLATE
LEFT
REAR
PLATE
RIGHT
REAR
PLATE
RIGHT
FRONT
PLATE
GRILL
MAIN
OVEN
Control Knobs
The knobs for the hotplates/grill 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.
Operating the
control when the
grill is in use
In common with all cookers having controls sited above the grill
compartment, care must be taken when setting the controls, due
to hot air being emitted from the grill compartment.
Hob Controls
Each control can be used to select one of six temperature settings
from position 1 (minimum) to position 6 (maximum).
The control knobs for the hotplates can be turned in either direction
to give variable heat control.
Slow cooking
The main oven has a 90˚ setting specially designed to reduce energy
usage. Full details of this can be found in the Slow cooking section of this
book.
10
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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
Rear left
1.8kW Fast Plate
1.2kW
Rear right
1.8kW
Front right 1.2kW Fast Plate
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
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Hotplates General Information Notes
USE OF HOTPLATES
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.
CONTROL SETTINGS GUIDE
This is provided only as a guide – settings also depend on the type of pan used and the
quality of food.
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve mak-
ing
To melt butter chocolate etc.
To seal meat and to fry fish.
To heat food gently.
To keep small amounts of water
simmering.
To heat sauces containing egg
yolks & butter.
To simmer stews, meat, fish, veg-
etables & fruit.
To cook foods just above
simmering.
To maintain a ‘rolling boil’ for pre-
serve making.
Keep water boiling.
Make 2-3 egg omelettes.
Thaw frozen vegetables.
To heat solid & liquid foods.
12
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General Information Notes - Ceramic Hobs
PANS SHOULD
Always ꢁ
Never ✗
ꢀ Use good quality flat-
based cookware on all
ꢀ 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.
electric heat sources.
ꢀ Always ensure pans have
clean, dry bases before
use.
ꢀ Ensure pans match size of
heating area.
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
ꢀ 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.
ꢀ 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.
ꢀ Always use pan lids
except when frying.
ꢀ Deal with spillages
immediately but with
care.
Not be deeply ridged
But essentially Flat
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.
Halogen*
Ceramic*
Aluminium
ꢁ
ꢁ
Stainless steel with single layer
copper base
✗
✗
Stainless steel with sandwich bases
of aluminium and stainless or alu-
minium and copper.
ꢁ
ꢁ
Enamelled steel
ꢁ
ꢁ
ꢁ
ꢁ
Enamelled aluminium
Enamelled based cast iron
Copper
ꢁ With Extra Care
✗
✗
ꢁsuitable ✗ unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
Toughened glass or ceramic/
glass/pottery
Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base
Not Recommended
ꢁ
ꢁ
scratching.
13
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General Information Notes (Ceramic Hobs)
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
Do not
use the hob as a worktop surface as damage may occur to the smooth surface of the hob.
drag or slide utensils on the hob surface, as this will cause scratches in the surface of the
hob.
Do not
Do not
allow a cooking utensil to come into contact with the hob surround.
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
Do not
Do not
leave any utensils, food or combustible items on the hob when it is not in use.
place aluminium or plastic foil, or plastic containers on the hob.
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.
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.
14
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General Information Notes (Ceramic Hobs)
Safety requirements for deep fat frying
IMPORTANT – As with any cooking appliance there could be some fire risk attached to the heating
of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended
(e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.
1. Use a deep pan, large enough to completely cover the appropriate heating area.
2. Never fill the pan more than one-third full of fat or oil.
3. Never leave oil or fat unattended during the heating or cooking period.
4. Do not 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.
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 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
Neverouf stheewexatitnegruitsoheerxistliinkeglyutiosthipothileopranfaotvefri.res.
15
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Choosing Your Utensils
Choosing your utensils
Below are some guidelines to help you make the right choice of utensils.
To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we
recommend the use of good quality utensils with smooth flat bases.
Remember
1. Purchasing a new pan will not necessarily mean it will have a flat base, always check before
buying. See diagram below.
2. Using the correct pans and utensils will result in maximum contact with the hob and maximum
efficiency as with any type of electric hob.
Do use good quality smooth flat based utensils.
Do use a utensil which has approximately the same base area as the heating area zone being used.
Do use utensils which have more than sufficient capacity for the amount of food being cooked to
prevent boil over or spillage.
Do use utensils with good fitting lids.
Do use a low dome pressure cooker for best results.
Good quality
flat base
same size as
element
Convex
base too
small
Concave
base
Too
small
Too
large
No pan
Element ON
WARNING: Extreme caution should be used when cleaning the hot hob.
Important
1. Always clean up any spillage immediately with a clean cloth or a paper towel to avoid
unnecessary damage to the hob.
Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from
the hob.
2. When cooking food which contains sugar (most food) or syrup, use a utensil which is large
enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob
and therefore should be cleaned off with care immediately. If sugar spillage has occurred,
remove it as long as it is still hot with a metal safety razor scraper provided. This will avoid any
damage. NEVER LET IT COOL BEFORE REMOVING.
3. Always ensure that the base of the utensil is dry before placing on the ceramic hob.
16
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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 halo-
gen hobs, the use of these pans must be in accordance with the saucepan manufacturers’ recom-
mendations. 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.
17
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Temperature Conversion Chart
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven
Gas
Mark
o
F
1
2
/
100
120
130
140
160
170
180
200
210
250
275
300
325
110
130
120
140
150
160
1
2
3
4
140
150
180
190
200
220
–
350
375
400
425
450
170
180
190
5
6
7
8
210
220
–
220
–
9
475
18
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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:
ꢀ 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.
Grill Pan Handle
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.
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.
Fixing the Grill Pan
Handle
Recess
Fig. 1
Fig. 2
Fig. 3
Always fit the screw prior to use.
19
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Grilling (continued)
The food to be cooked should be placed on the grill pan/grill pan grid.
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.
Do not operate the grill control when using the compartment as a
Grill
hotcupboard.
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.
20
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Guide to Grilling
Pre - heat the grill for 5 minutes on maximum control setting before grilling
GRILL CHART
Food
Grill Setting
Approximate Cooking time
3 - 10 mins.
Toasting of Bread
products
6
5-6
5
Small cuts of meat,
sausages, bacon, etc.
15 - 20 mins.
Chops etc.
Gammon steaks
Chicken pieces
20 - 25 mins. Wire food support used in upturned
position for chicken.
Fish: fingers
Whole
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
5
5
5
Fillets
Fish in breadcrumbs
15 - 20 mins.
15 - 20 mins.
Pre - Cooked potato
products
Pizzas
5
6
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 com-
partment.
Browning of food
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
21
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Oven Temperature Charts – Meat
Fan Oven Cooking
Pre-
heat
Temperature
oC
Meat
Time (approx.)
20-25 mins per 450g
(1 lb) + 20 mins extra
160/180
160/180
160/180
160/170
No
Beef
25 mins per 450g
(1 lb) + 25 mins extra
Lamb
Pork
Veal
No
25 mins per 450g
(1 lb) + 25 mins extra
No
No
No
25-30 mins per 450g
(1 lb) + 25 mins extra
Chicken/Turkey
up to 4kg (8 lb)
18-20 mins per 450g
(1 lb) + 20 mins extra
160/180
150/160
Turkey
up to 5.5kg (12 lb)
13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165 mins
No
No
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 264 mins
over 5.5kg (12 lb)
Casserole Stews
150
1
2
1 / - 2 Hrs
140-150
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:
Medium:
60oC
70oC
Lamb: 80oC
Pork: 90oC
Veal: 75oC
Poultry: 90oC
Well Done: 75oC
22
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Oven Temperature Charts – Baking
Fan Oven Cooking
Baking
Pre- Temperature
Food
Time in mins.
heat
oC
Scones
210/220
9-12
15-20
20-25
15-20
12-15
Yes
Small Cakes
Victoria Sandwich
Sponge Sandwich
Swiss Roll
170/180
160/170
170/190
180/200
Yes
Yes
Semi-rich Fruit
cakes
140/150
75-90
Time dependent
on recipe.
130/140
190/200
190/200
180/190
190/200
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
45-50
Time dependent
on recipe.
Yorkshire Pudding
40-45
20-25
Yes
Yes
Individual Yorkshire
Puddings
Milk Pudding
Baked Custard
Bread
130/140
140/150
200/210
70-90
105-135
40-50
Yes
45-50
Meringues
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
margarines or butter only.
23
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Main Oven Cookery Notes
The oven is fitted with ‘Credaclean’ liners, two rod shelves and a
meat pan. Remove the meat pan if it is not being used.
To heat the oven, turn the control knob clockwise, selecting the
required temperature between 80oC (175oF) and 230oC (450oF) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the
required temperature. This light will then automatically go off and on
during cooking as the oven thermostat maintains the correct
temperature.
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.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The cooking charts 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 10oC.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions
Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
Additional shelves can be purchased through your oven supplier or
Spares Centre. Never use more than 3 shelves in the oven as air
circulation will be seriously restricted. To ensure even circulation do
not use meat pans larger than 390 x 300mm (15" x 12") and baking
trays no larger than 330 x 255mm (13" x 10"), these should be
positioned centrally on the oven shelf. Food should not be placed
directly on the floor of the oven. To avoid unnecessary cleaning, rod
shelves which are not in use should be removed from the oven.
Temperature
and Time
When three shelves are used to cook large quantities of food for
home freezing or parties, it may be necessary to increase the
cooking times given in the cooking charts by a few minutes, to allow for
the loss of heat due to the extra time taken to load the oven, and the
larger mass of food. Baking trays should allow an equal gap at either side
of the oven.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25oC (45oF) and
(b) the recommended time by approximately 10 minutes per hour.
24
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Main Oven Cookery Notes
To prepare meat and poultry for roasting in your fan oven.
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has
been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before
calculating the cooking time.
(c) Place meat/poultry in the meat pan supplied with your cooker.
1
2
Small joints weighing less than 1.75kg (3 / 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) Meat and poultry wrapped in, or covered with
a
tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack instruc-
tions, and remember to reduce the temperatures given for
conventional ovens by approximately 25oC and the time by
approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking oil
or melted fat.
(h) 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.
Frozen Meat
and Poultry
Joints of meat and whole birds should be defrosted slowly, preferably
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it
is found necessary to accelerate this process, frozen food can be
defrosted in the fan oven at
a
temperature of 80oC (175oF).
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will
1
3
2
4
defrost in approximately 1 / – 1 / hours.
The breast should be covered with foil, held in position by skewers or
string, and the giblets removed after defrosting but before cooking.
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY
AFTERWARDS.
25
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Using the Main Oven for Other Functions
“SLOW” Setting
90
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.
The kitchen stays cooler.
Operation:
1. Place the prepared food in the main oven and ensure the door is fully closed.
2. Select
(Slow Cooking Temperature) by turning Main Oven Temperature &
90
Function Control (C) clockwise ensuring the oven door is fully closed.
Storage and re-heating of 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-heat food 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 1-2 hours longer then deterioration in their appearance may be
noticed.
3. Never cook joints of meat over 2.7kg (6 lb) 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 170oC 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 for a 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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Care and Cleaning
TURN OFF THE MAIN SWITCH BEFORE CLEANING.
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS
ARE IN THE OFF POSITION.
NEVER USE BIOLOGICAL WASHING POWDER, HARSH
ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN
CHEMICAL CLEANERS OF ANY KIND UNLESS
SPECIFIED BELOW.
Cleaning materials
to avoid
1. Plastic or nylon pads / scourers, these may scratch the surface.
2. Household abrasive powders.
3. Oven chemical cleaners, aerosols and oven pads.
Caustic cleaners such as these will etch the surface and attack the
metal frame.
4. Bath and sink cleaners may mark the surface.
Ceramic hob
To reduce the amount of cleaning always ensure that the hob and cook-
ing utensils are clean and dry before use. Regular use of cleaner condi-
tioner is recommended for proper care and protection of the hob sur-
face. 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 con-
ditioner.
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, fol-
lowing 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 sur-
face easier to clean thus ensuring that years of heavy abrasive cleaning
do not progressively dull the surface.
Grill
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 the grill
deflector plate and the floor of the compartment.
Control Panel
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.
Decorative Trims
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 hot 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.
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Care and Cleaning
Doors
Wipe over the outer door glass panels with a cloth wrung out in hot 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.
Ovens
Remove the rod shelves and meat pan.
Use a fine steel wool soap pad to remove stubborn stains from the
rod shelves, meat pan and the floor of the oven.
Oven Liners
The surface of the ‘Credaclean’ oven liners are treated on the mottled face with a
special vitreous enamel which absorbs cooking soils. At temperatures of 220oC
(425oF) or above, the special surface enables these soils to be slowly destroyed.
The higher the temperature the more effective it is. In most cases normal
cooking operation at this temperature will permit this cleaning operation to
proceed during cooking. However if higher cooking temperatures are not used
regularly it may be necessary, to prevent heavy soiling, to run the oven without
a meat pan at maximum setting for a couple of hours. This may be necessary
once a month or once every two or three months depending on the type and
amount of oven cooking.
It should not normally be necessary to clean the ‘Credaclean’ panels in water. If
desirable remove the rod shelves and the side panels and wash them in warm
soapy water, followed by rinsing in clean water.
Oven Lamp
Replacement
Open the oven door and remove the rod shelves. Using a suitable cloth to
protect the fingers grip the light glass dome, unscrew anti-clockwise and
lift. Reach into the aperture with fingers, and unscrew the lamp anti-
clockwise. Fit replacement lamp (15W 300°C rated SES), refit dome.
Warning: Disconnect the appliance from the electrical supply before
replacing the oven lamp.
28
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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 cakes
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. Preheat of fan ovens.
2. Cooking at too high a temperature.
3. 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
o
increase or decrease temperatures by 10 C to suit
1
4
personal taste. Do not use utensils greater than 56mm (2 / ") in
height, for roasting.
Is the main cooker wall switch turned on?
There may be no electricity supply.
Nothing Works
Grill does not work. Main
oven works.
Operating the cooker under the following conditions may cause a
safety cut-out to operate:
a) grilling with the door shut;
b) grilling for excessive long periods at maximum settings.
Switch off the appliance and allow the cooker to cool for
approx. 30 minutes. Switch the cooker back on again and
check that the grill is now operating correctly.
Grill keeps turning on
and off.
When the grill control is operated at a setting less than
maximum, this is normal regulator operation, not a fault.
29
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Something Wrong with your Cooker?
Before contacting your Creda Service Centre/Installer, check the problem guide below.
Problem
Check
Slight odour or small
amount of smoke when
using the cooker for the
first time.
This is normal and should cease after a short period.
Cooker does not work
at all.
Check that the switch on the control unit is in the on
position.
Oven temperature seems
too high or too low.
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 10oC to suit your taste.
Oven does not cook
evenly.
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.
Hotplates are slow to boil
or will not simmer.
Check that your pans conform to the recommendations
in these instructions.
Grilling is uneven.
Check that the grill pan has been correctly positioned.
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.
Condensation on the
wall at the rear of the
cooker.
Steam / Condensation
in the oven after use.
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
If you have been through the above list and there is still a problem. You should identify
your Service Agent using the list on the back page and contact your Local Service Office.
30
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Key Contacts
Service
Creda has the largest appliance manufacturer’s service team in Europe, trained
specialists directly employed by us to ensure your complete confidence.
Repair Service
UK: 08709 066 066
Republic of Ireland: 1850 302 200
You will be asked for the following information:-
Name, address and postcode.
Telephone number
Model / Serial number of the appliance
Clear and concise details of the query or fault
Place and Date of purchase
(Please keep the receipt as evidence will be required when the engineer calls).
Extended Warranty
To join: UK 08709 088 088
Republic of Ireland: 1850 502 200
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information 08701 54 64 74
All Creda Services are offered as an extra benefit and do not affect your statutory rights.
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.
March 2002 Part no. 4966200015-02
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