50cm Free Standing Electric Cooker
Instructions for installation and use
KD3G11/G
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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)
(b)
Has been used solely in accordance with the Users Instruction Book.
Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c)
(d)
Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
Has been correctly installed.
1
This appliance is intended for nonprofessional use within the home.
2 These instructions are only for those countries whose symbols appear in the booklet and on the serial no.plate
of the appliance.
3 This owner’s manual is for a class 1 appliance (insulated) or class 2, subclass 1 appliances (installed
between two cabinets.
3
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Installation
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.
(FIG. C)
Splashplate optional, apply to Parts Department (see Back Cover for contact number.)
The following instructions should be read by a qualified technician to ensure that the appliance is installed,
regulated and technically serviced correctly in compliance with current regulations.
Important: remember to unplug the appliance from the mains before regulating the appliance or
carrying out any maintenance work.
Positioning
Important: this unit may be installed and used only in permanently ventilated rooms according to the British
Standards Codes Of Practice: B.S. 6172/B.S. 5440, Par. 2 and B.S. 6891 Current Editions. The following
requirements must be observed:
a) The cooker should not be installed in a bed sitting room with a volume of less than 20m3. If it is installed in a
room of volume less than 5m3 an air vent of effective area of 110cm2 is required, if it is installed in a room of
volume between 5m3 and 10m3 a supplementary airvent area of 50cm2 is required, if the volume exceeds
11m3 no airvent is required. However, if the room has a door or a window which opens directly to the outside
no air vent is required even when the volume is between 5m3 and 11m3.
b) During prolonged use of the appliance you may consider it necessary to open a window to the outside to
improve ventilation.
c) If there are other fuel burning appliances in the same room, B.S.5440 Part 2 Current Edition, should, be
consulted to determine the requisite air vent requirements.
Installation of the cooker
For a correct installation of the cooker the following precautions must be followed:
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. (Fig.A)
a) The cooker may be located in a kitchen, a kitonen/diner or bed sitting room, but not in a bathroom or
shower room.
b) The hoods must be installed according to the requirements in the hood handbook.
c) The wall in contact with the back of the cooker must be of flameproof material.
d) The cooker is fitted with a safety chain that must be attached to a hook, secured to the wall behind the
appliance.
Note: some models can have their gas connection inverted.It is important to make sure the safety chain
is always situated on the side which corresponds to the hose holder (Fig. B).
150 mm
150 mm
Fig. A
4
Fig. B
Fig. C
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Gas connection
The cooker should be connected to the gas-supply by a corgi registered installer. During installation of this
product it is essential to fit an approved gas tap to isolate the supply from the appliance for the convenience
of any subsequent removal or servicing. Connection of the appliance to the gas mains or liquid gas must be
carried out according to the prescribed regulation in force, and only after it is ascertained that it is adaptable
to the type of gas to be used. If not, follow the instructions indicated in the paragraph headed “Adaptation to
different gas types”. On some models the gas supply can be connected on the left or on the right, as
necessary; to change the connection, reverse the position of the hose holder with that of the cap and replace
the gasket (supplied with the appliance). In the case of connection to liquid gas, by tank, use pressure
regulators that conform to the regulation in force. The gas supply must be connected to the left of the
appliance. Be sure that the hose does not pass through the rear of the cooker touching hot parts.
HOT PARTS
Important: make sure the supply pressure conforms with the values shown in the table entitled “Caracteristics of
the burners and nozzles”. When the cooker is installed between cabinets (recessed), the gas connection
must be effected by an approved flexible hose with bayonet fitting (BS 669 Current Edition).The gas inlet
for the cookers is a threaded G 1/2 gas female fitting.
Connecting the gas supply
To make the connection, a flexible hose should be used corresponding to the current gas regulations which are:
•
•
•
the hose must never be at any point in its lenght in contact with the “hot” parts of the cooker;
the hose must never be longer than 1,5 metre;
the hose must not be subject to any tension or torsional stress and it must not have any excessively narrow
curves or bottlenecks;
•
•
the hose must be easy to inspect along its entire length to check its condition;
the hose must always be in good condition, never attempt to repair.
Important: the installation must comply with gas safety (installation and use) regulations 1984.In all cases for the
above, by low, a qualified, corgi approved engineer must be called for installation.
Disposing of the appliance
When disposing of the appliance please remove the plug by cutting the mains cable as close as possible to the
plug body and dispose of it as described above.
Adapting the cooker to different types of gas
In order to adapt the cooker to a different type of gas with respect to the gas for which it was produced
(indicated on the label attached to the lid), follow these steps:
a) Replacing the burner nozzles on the hob:
•
remove the grids and slide the burners from their housings;
•
unscrew the nozzles using a 7 mm socket spanner, and replace them with nozzles for the new type of
gas (see table 1 “Burner and nozzle characteristics”).
•
replace all the components by repeating the steps in reverse order.
b) Minimum regulation of the hob burners:
•
turn the tap to minimum;
•
remove the knob and adjust the regulation screw, which is positioned in or next to the tap pin, until the
5
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flame is small but steady.
N.B.: in the case of liquid gas, the regulation screw must be screwed in to the bottom.
check that the flame does not turn off when you turn the tap quickly from high to low.
•
c) Regulating the primary air of the burners:
The primary air of the burners requires no regulation.
Important
On completion of the operation, replace the old rating sticker with one indicating the new type of gas used.
This sticker is available from our Service Centres.
Note
Should the pressure of the gas used be different (or vary) from the recommended pressure, it is necessary to
fit a suitable pressure regulator onto the inlet pipe in compliance with current National Regulations relative to
“regulators for channelled gas”.
Electrical connection
WARNING – THIS APPLIANCE MUST BE EARTHED.
Electrical connection
Electric cookers come without a power supply cable. The cooker is designed to
operate on an electricity supply which conforms to the electrical data shown on the
Rating Plate.The cooker can be connected to the mains only after removing the back
panel of the cooker itself with a screwdriver.
N.B.: the following installation procedure must be carried out by a qualified electrician.
The electrical installation must comply with the IEE Regulations, Building & local By-
Lays.
For the installation of the feeding cable carry out the following operations:
l
Using a screwdriver, prise on the side tabs of the terminal board cover
(see fig. A);
l
Pull and open the junction blok lid
Fig. A
Important: the wires in the mains lead are coloured in accordance with the following
code:
Green & Yellow
Blue Neutral
Brown Live
Earth
As the colours of the wires in the mains lead may not correspond with the coloured
markings identifying the terminals in your plug, proceed as follows:
Green & Yellow wire to terminal marked “E” or
Yellow.
Brown wire to terminal marked “L” or coloured Red.
or coloured Green or Green &
2
4
L
N
Blue wire to terminal marked “N” or coloured Black (see fig. B).
l
fix the feeding cable in the special cable stop and close the cover.
N.B.: the power supply cable must have these minimum requirements:
Type: H05RR-F
Section: 3x1.5 mm2
Fig. B
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.
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Burner and Nozzle Specifications
Table 1
Liquid Gas
Diameter Thermal Power By-Pass Nozzle
Natural Gas
Burner
Flow*
g/h
Nozzle Flow*
(mm)
kW (p.c.s.*)
1/100
1/100
1/100
l/h
Nominal Reduced (mm)
(mm)
87
***
**
(mm)
128
Fast
(Large)(R)
100
75
3.00
1.90
1.00
0.7
0.4
0.4
41
30
30
218
138
73
214
286
181
95
Semi Fast
(Medium)(S)
70
52
136
71
104
76
Auxiliary
(Small)(A)
51
Nominal (mbar)
Minimum (mbar)
Maximum (mbar)
28-30
20
35
37
25
45
20
17
25
Supply
Pressures
*
At 15°C and 1013 mbar- dry gas
**
***
Propane
Butane
Natural
P.C.S. = 50,37 MJ/Kg
P.C.S. = 49,47 MJ/Kg
P.C.S. = 37,78 MJ/m3
S
A
S
R
KD3G11/G
7
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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 USINGYOUR APPLIANCE.
Always
l
l
l
l
l
l
l
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.
l
l
l
l
l
l
l
l
l
l
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 in use.
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.
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Safety Information
Never
l
Never line the interior of the oven with foil as this may cause the appliance to overheat.
l
Never leave children unsupervised where a cooking appliance is installed as all surfaces will be hot during and
after its use.
l
l
l
l
l
l
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.
l
l
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.
l
l
l
l
l
l
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 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.
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Features
HOB VENTILATION SLOTS
1900W
3000W
1900W
1000W
CONTROL
PANEL
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
GRILL DOOR SWITCH
GRILL
GRILL DOOR
REMOVABLE
INNER GLASS
DOOR
MAIN OVEN
WIREWORK
SHELF
SUPPORTS
MODEL & SERIAL
NUMBER
OVEN ROD
SHELVES
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Control Panel
GRILL
MAIN OVEN
INDICATOR INDICATOR
TIMER*
LIGHT
LIGHT
S
RIGHT
FRONT
BURNER
MAIN
OVEN
RIGHT
REAR
BURNER
LEFT
REAR
BURNER
LEFT
FRONT
BURNER
ELECTRONIC*
INIECTION
BUTTON
GRILL
The position of the gas burner controlled by each one of the knobs is shown by a solid ring •. To
light one of the burners, hold a lighted match or lighter near the burner and, at the same time,
press down and turn the corresponding knob counter clockwise to the maximum E setting. Each
burner can be operated at its maximum, minimum or intermediate power. Shown on the knob are
the different symbols for off • (the knob is on this setting when the symbol corresponds with the
reference mark on the control panel), for maximum E and minimum C. To obtain these settings,
turn the knob counter clockwise with respect to the off position. To turn off the burner, turn the
knob clockwise until it stops (corresponding again with the • symbol).
Control Knobs
for the gas
burners
Electronic
Ignition
This device operates when a slight pressure is applied to the button marked with
symbol. To
for the Gas Hob*
light a specific burner just press the button while pushing the corresponding knob all the way in
and turning it counter-clockwise until it lights. For immediate lighting, first press the button and
then turn the knob.
Important: Should the burner flames accidentally go out, turn off the control knob and wait
at least 1 minute before trying to relight.
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.
Operating the
control when
the grill is in use
The main oven has a ‘S’ setting specially designed to reduce energy usage. Full details of this can
be found in the Slow cooking section of this book.
Slow cooking ‘S’
Timer *
To use the timer, the buzzer must be wound up by turning the knob one full turn clockwise; then
turn it back to the desired time so that the number of minutes on the knob matches the reference
mark on the panel.
* (only available on certain models)
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Use of Hotplates
Practical Advice on Using the Burners
To use the burners as efficiently as possible, some basic guidelines should be followed:
• Use cookware that is the right size for each burner (see table) in order to prevent the flame from spreading
beyond the bottom of the cookware.
• Only use cookware with flat bottoms.
• As soon as the boiling point is reached, turn the knob to the lowest setting.
• Always use lids with pots and pans.
Burner
ø Cookware diameter (cm)
Fast (R)
24 - 26
16 - 20
10 - 14
Semi Fast (S)
Auxiliary (A)
N.B.: On models equipped with a reduction grid, the grid should only be used with the auxiliary burner when
cookware with a diameter of less than 12 cm is used.
1. Press the ignition button and then push in and turn the control knob of the chosen burner anti-clockwise
to the large flame symbol. Continue to press the ignition button until the sparks light the gas.
2. Turn the control knob anti-clockwise to the desired setting. Only turn the control knob between the large
flame symbol and the small flame symbol for adjusting the setting.
3. To turn off, turn the control knob fully clockwise to the symbol O.
DO NOT use the hotplate unless all pan supports are in position.
DO NOT use mis-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid (if fitted) as a working surface.
Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of the burners every time they
are used, the ignitors must be kept clean and dry. Remove any food spillage or cleaning materials from the
electrode using a small nylon brush such as a tooth brush. Access to the electrode can be achieved by lifting off the
loose burner parts carefully when the burners are cool.
When the hotplate burner bodies and caps are removed for cleaning, be careful not to drop any food particles or
cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets.
If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. See
'Care and Cleaning' section for cleaning information.
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
1. Never fill chip pans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. 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 too quickly.
5. Always keep the outside of the pan clean and free from streaks of oil or fat.
HOW TO DEAL WITH A FAT FIRE
1. Do not move the pan.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp cloth to extinguish the fire. Do not use water or a fire
extinguisher as the force of it may spread the burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before moving it.
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Grilling
GRILLING MUST BE DONE WITHTHE 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:
l Open the grill door.
l Pre-heat the grill on setting 6 for approximately 5 minutes (see chart on guide to grilling).
Grill Pan Handle
l Fix the grill pan handle securely in position. See below.
l 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.)
l 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.
The grill pan handle is detachable from the pan, to facilitate cleaning and storage. Fix the grill pan
handle securely in position before use.
Fixing the Grill Pan
Handle
The handle fits onto the grill pan edge with the small recess, Fig.1.
Tilt the handle over the recess and slide it towards the centre, Fig.2.
Ensure the handle is fully located. Insert the washer and fixing screw and tighten fully to ensure
handle is secured, Fig.3.
Always hold the dripping pan handle in the highlighted zone marked "OK" in figure 4.
OK
Recess
Fig. 1
Fig. 4
Fig. 2
Fig. 3
NO
Always fit the screw prior to use.
The food to be cooked should be placed on the grill pan/grill pan food support.
Place the grill pan on the runners and push back to the stop position when the grill pan is
correctly positioned beneath the grill element.
Plates and dishes placed on the floor of the grill compartment will be heated when the oven is
in use.
Do not operate the grill control when using the compartment as a hotcupboard.
Grill 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.
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Grill Chart
Pre - heat the grill for 5 minutes on maximum control setting before grillino
GRILL CHART
Food
Grill Setting
Approximate Cooking time
Toasting of Bread
products
6
3 - 10 mins.
Small cuts of meat,
sausages, bacon, etc.
5-6
5
15 - 20 mins.
Chops etc. Gammon
steaks Chicken
pieces
20 - 25 mins. Wire food support used in
upturned position for chicken.
Fish: fingers Whole
Fillets
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
5
Fish in breadcrumbs
5
15 - 20 mins.
15 - 20 mins.
Pre - Cooked potato
products
5
Pizzas
5
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.
Browning of food
6
The settings in the above guide have been developed to cook food successfully without excessive fat spitting and
splashing.
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Conventional Oven
Heating of the oven is achieved by turning control clockwise to the required oven temperature
Oven Control
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 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.
The correct positioning of food is indicated in the temperature charts.
To prepare meat and poultry for roasting in your conventional oven.
Oven Positions
(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
(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.
(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.
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.
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:-
Times and
Temperatures
for Roasting
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.
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.
N.B.
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Conventional Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Conventional Oven
Meat
Pre- Temperature
Time (approx.)
Position in
Oven
heat
°C
25-30 mins per 450g
(1lb) + 25 mins over.
Beef
Lamb
Pork
Veal
Yes
190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Yes
Yes
Yes
Yes
190/200
190/200
190/200
180/190
30-35 mins per 450g
(1lb) + 30 mins over.
In meat pan
on runner 2
25-35 mins per 450g
(1lb) + 30 mins over.
Poultry/Game
up to 4kg (8lb)
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey up to
5.5kg (12lb)
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins
Yes
1 90
Runner 3
from bottom
of oven
Turkey over
5.5kg (12lb)
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
Yes
Yes
1 80
Casserole
Cooking
140/160
2-2 ½ hrs
Runner 3
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:
Well Done: 75°C
60°C
70°C
Lamb:
Pork:
Veal:
80°C
90°C
75°C
Poultry:
90°C
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Conventional Oven - Cooking Chart BAKING
Conventional Oven Cooking
Food
Pre-
heat
Position in Oven
Temperature and Time
from bottom
Runners 1 & 4
Runners 1 & 4
Scones
Yes
Yes
220/230°C approx. 10-15 mins.
190/200°C approx. 20-25 mins.
Small Cakes
180/190°C 6½"-7" tins approx. 20 mins.
8"-8½" tins approx. 30 mins.
Victoria Sandwich
Yes
Runners 1 & 4
Sponge Sandwich
(Fatless)
Yes
Yes
Yes
190/200°C 7" tins 15-20 mins.
200/210°C approx. 10-15 mins.
Runners 1 & 4
Runner 4
Swiss Roll
160/170°C 61½-7" tins 1¼" -1½" hours 8"-9"
tins 2"-2½" hours
Semi-rich Cakes
Runner 3
Shortcrust Pastry
Puff Pastry
Yes
Yes
Yes
200/210°C depending on use
200/210°C approx. depending on use
210/220°C 45-50 mins.
Runners 2 & 5
Runners 2 & 5
Runner 5
Yorkshire Pudding
Individual Yorkshire
Puddings
Yes
210/220°C approx. 20-25 mins.
Runner 5
Milk Pudding
Yes
Yes
150/160°C approx. 2"-2½" hours
150/160°C approx. 45-55 mins.
Runner 2
Runner 2
Baked Custard
230°C 50-60 mins reducing to 210/220°C
230°C 45-50 mins after first 10 minutes
Bread
Yes
Yes
Runners 1 & 4
Runner 2
100/110°C Large3½"-4½" hours
Small 2½"-3" hours
Meringues
Note:
If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
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Using the Main Oven for Other Functions
SLOW Setting
‘S’
This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care
should be taken when warming bone china, as it may be damaged in a hot oven.
DO NOT place food or plates directly on the oven floor as this could damage both the oven
lining and the plates which are being warmed.
Advantages of “SLOW” cooking are:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.
Operation:
1. Place the prepared food in the main oven and ensure the door is fully closed.
2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the
oven door is fully closed.
Storage and re-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 Ib) or poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting.
4. To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping
in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the
slow setting and cooking immediately.
5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat
thermometer before serving.
6. Always thaw frozen foods completely before cooking. We do not recommend placing frozen food
in the oven to cook.
7. Always bring soups, liquids and casseroles to the boil before placing in the oven.
8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to
prevent loss of moisture.
9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.
10. Always adjust seasoning before serving.
11. If using dried red kidney beans it is important that the beans are soaked and then boiled fora
minimum of 10 minutes before using in any dish to destroy any toxins.
12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid
overcooking.
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Care and Cleaning
Remove the grill pan and the wire grid food support, it is best to wash these items immediately
Grill
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.
Control Panel
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.
Decorative Trims
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.
Doors
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.
Ovens
The shelf supports are removable and dishwasher safe.
Oven Shelf
Supports
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.
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 anticlockwise. Fit replacement lamp (25W 300°C rated SES), refit dome.
Oven Lamp
Replacement
WARNING: To avoid electric shocks - please ensure that the electricity supply to the
appliance is switched off and the appliance is fully cold, before removing the lamp lens.
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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.
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.
Oven Baking
Uneven rising of cake
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 personal taste.
Do not use utensils greater than 2¼ ins in height.
Uneven cooking of
cakes
1. Too large baking sheet used. (See 'Cookery Notes')
2. Over loading of oven and always ensure even air
gaps around baking tins.
Uneven rising of cake
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.
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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.
This is normal and should cease after a short period.
Nothing Works
Is the main cooker wall switch turned on?
There may be no electricity supply.
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 10°C 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.
Marks appearing on hotplates.
Can not clean hob / hotplates.
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.
Grill not working.
The grill door MUST be open.
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.
Condensation on the wall at the
rear of the cooker.
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 / 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
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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.
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Technical Characteristics
Main Oven
Dimensions (HxWxD): 34x39x44 cm
Volume:58 Litres
Max. Oven Power Absorption:1800 - 1950 W
Voltage and Frequency
See data plate.
ENERGY LABEL
Directive 2002/40/EC on the label of electric ovens
Norm EN 50304
Declared energy consumption for Natural convection Class
heating mode: Convectional
Burners:
Adaptable for use with all the types of gas indicated on the data plate.
This appliance conforms with the following European Economic Community directives:
-
-
-
-
-
73/23/EEC of 19/02/73 (Low Voltage) and subsequent modifications;
89/336/EEC of 03/05/89 (Electromagnetic Compatibility) and subsequent modifications;
90/396/EEC of 29/06/90 (Gas) and subsequent modifications (only for models which use gas);
93/68/EEC of 22/07/93 and subsequent modifications.
2002/96/EC
Disposal of old electrical appliances
The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that
old household electrical appliances must not be disposed of in the normal unsorted municipal waste stream.
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 may take their old appliance to public waste collection areas, other communal collection areas,
or if national legislation allows return it to a retailer when purchasing a similar new product.
All major household appliance manufacturers are active in the creation of systems to manage the collection
and disposal of old appliances.
Mains frequency and voltage of the electric section and characteristics of the gas section
Model
Gas section
Electric section
Rated power
Class
Voltage
kW (1)
7,80 (567 g/h - G30)
(557 g/h - G31)
230-240V~
50/60Hz
KD3G11/G
II2H3+
3200-3450 W
(1) The values in g/h refer to the capacities with liquid gas (Butane, Propane).
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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.
Indesit Company UK Ltd, Morley Way, Peterborough, PE2 9JB
11/2006 - 195048070.02
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