Indesit Sander KD3C11 G User Manual

50cm Free Standing Electric Cooker  
Instructions for installation and use  
KD3C1/G  
KD3C11/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 b e 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.  
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Installation  
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:  
1
Open the terminal board by inserting a screwdriver into the side tabs of the  
cover. Use the screwdriver as a lever by pushing it down to open the cover (see  
diagram).  
2
Loosen the cable clamp screw and remove it, using a screwdriver as a lever  
(see figure).  
3
Remove the wire contact screws L-N- , then fasten the wires under the screw  
heads, respecting the colour code: Black/Blue (N), Red/Brown (L) and Bare Wire/  
Yellow-Green ( ).  
l
l
Once the connections have been made, tighten all the terminal screws fully.  
Fasten the supply cable in place with the clamp and close the cover of the  
terminal board.  
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Installation  
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  
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.  
150 mm  
150 mm  
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.  
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.  
Moving the Cooker  
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.)  
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Safety Information  
When used prop erly 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  
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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.  
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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.  
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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.  
The appliance should not be operated by people (including children) with reduced physical, sensory or mental  
capacities, by inexperienced individuals or by anyone who is not familiar with the product. These individuals  
should, at the very least, be supervised by someone who assumes responsibility for their safety or receive  
preliminary instructions relating to the operation of the appliance.  
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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.  
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Do not allow children or persons who are not familiar with the appliance to use it, without supervision.  
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.  
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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  
1700W  
1200W  
1700W  
1200W  
Hob Hot Indicators  
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  
PLATE  
INDICATOR  
LIGHT  
INDICATOR INDICATOR  
LIGHT  
LIGHT  
S
RIGHT  
FRONT  
PLATE  
MAIN  
OVEN  
RIGHT  
LEFT  
REAR  
PLATE  
LEFT  
FRONT  
PLATE  
TIMER*  
GRILL  
REAR  
PLATE  
The knobs for the hotplates can be rotated in either direction to provide variable heat control, the  
Control Knobs  
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.  
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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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 6 heat: 1200W  
Rear left 6 heat: 1700W  
Rear right 6 heat: 1200W  
Front right 6 heat: 1700W  
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.  
Use of Hotplates  
Under no circumstances should the hob be used with aluminium foil in contact with the hob  
surface.  
Note:  
Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower setting according to  
the size of the saucepan and the amount of liquid. The two small Hotplates are specially for smaller pans, low  
temperature cooking and simmering.  
Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life of the hotplate.  
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Hotplates General Information Notes  
CONTROL SETTINGS GUIDE  
This is provided only as a guide – settings also depend on the type of pan used and the quality of food.  
Knob Position Type of food  
1
To melt butter, chocolate, etc.  
1 or 2  
To heat food gently.  
To keep small amounts of water simmering.  
To heat sauces, containing egg yolks and butter.  
To simmer: stews, meat, fish, vegetables, fruit.  
3
To heat solid and liquid foods.  
Keep water boiling.  
Thaw frozen vegetables.  
Make 2-3 egg omelettes.  
4 or 5  
To cook foods, just above simmering.  
To maintain 'rolling' boil for preserve making.  
5 or 6  
6
To seal meat and fry fish.  
Frying potatoes.  
Bringing water to the boil.  
Deep fat frying.  
Dissolve sugar for preserve making.  
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 oil.  
3. Never leave oil or fat unattended during the heating or cooking period.  
4. Never try to fry too much food at a time, especially frozen food. This only lowers the  
temperature of the oil or fat too much, resulting in greasy food.  
Safety  
requirements  
for deep fat frying  
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.  
1 1  
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Hotplates General Information Notes  
Always  
Never  
PANS SHOULD  
Use good quality flat-based  
cookware on all electric heat  
sources.  
Use gauze, metal pan  
diffusers, asbestos mats and  
stands e.g. Wok stands - they  
can use overheating.  
Always ensure pans have  
clean, dry bases bifore  
use.  
Use utensils with skirts or  
rims e.g. buckets and some  
kettles.  
Not be concave (bowed in)  
Ensure pans match size of  
heating area.  
Use badly dented or distorted  
pans.  
Remember good quality pans  
retain heat well, so generally  
only a low or medium heat is  
necessary.  
Leave an element switched  
on when not cooking.  
Not be convex (bowed out)  
Not be rimmed  
Ensure pan handles are  
positioned safely and away  
from heat sources.  
Cook food directly on the  
ceramic glass.  
Always lift pans, do not drag.  
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.  
Ceramic*  
Aluminium  
Stainless steel with single layer copper  
base  
Stainless steel with sandwich bases of  
aluminium and stainless or aluminium  
and copper  
suitable unsuitable  
*care should be taken  
when using any pans  
on these surfaces not to  
drag and cause  
Enamelled steel  
Enamelled aluminium  
scratching.  
Enamelled based cast iron  
Copper  
With Extra Care  
Toughened glass or ceramic / glass /  
pottery  
Not Recommended  
Mild steel, Ferro-magnetic or stainless  
with a magnetic sandwich base  
1 2  
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Hotplates General Information Notes  
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  
Do not  
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.  
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.  
leave utensils partly covering the heated areas. Always ensure that they are placet centrally over the heated  
areas and have the same diameter as the heating area used.  
Do not  
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.  
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Choosing Your Utensils  
Do not  
Do not  
Do not  
Do not  
Do not  
Do not  
Do not  
Do not  
Do not  
use utensils with rough bases.  
use lightweight utensils with thin, distorted or uneven bases.  
use lightweight enamelled steel utensils.  
use cast iron utensils.  
use utensils with recessed, scrolled or ridged bases.  
use a utensil which has a base concavity greater than l mm as this will reduce the performance of the hob.  
use a utensil with a convex base.  
use glass ceramic utensils.  
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 halogen hobs, the use of  
these pans must be in accordance with the saucepan manufacturers’ recommendations.  
Extra care should be taken to ensure the base of the pan and the hob is cleaned, and the hob conditioned, after  
each and every use, when using this type of saucepan.  
If these recommendations are not followed, the result will be a build up of small copper deposits on the surface of  
your hob which, if not cleaned after each use, will result in permanent marking of your hob.  
Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.  
1 4  
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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:  
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.  
Oven Positions  
To prepare meat and poultry for roasting in your conventional oven.  
(a)Wipe the joint, dry well with a clean cloth, kitchen tissue etc. and weigh it. Meat which has been  
stored in a refrigerator should be allowed to come to room temperature for approximately 30  
minutes before cook ing, and frozen meat or poultry must be completely defrosted before placing  
in the oven.  
(b)The weight of any stuffing used should be added to the oven ready weight of the meat / poultry  
before calculating the cooking time.  
(c)Place the joint in the meat pan supplied with your cooker. Small joints weighing less than 1.75kg  
(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  
Temp eratures  
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  
1 8  
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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 & 3  
Runners 1 & 3  
Scones  
Yes  
Yes  
210/220°C approx. 10-15 mins.  
180/190°C approx. 20-25 mins.  
Small Cakes  
170/180°C 6½"-7" tins approx. 20 mins.  
8"-8½" tins approx. 30 mins.  
Victoria Sandwich  
Yes  
Runners 1 & 3  
Sponge Sandwich  
(Fatless)  
Yes  
Yes  
Yes  
190/200°C 7" tins 15-20 mins.  
200/210°C approx. 10-15 mins.  
Runners 1 & 3  
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°C depending on use  
200°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  
220°C 50-60 mins reducing to 200/210°C  
220°C 45-50 mins after first 10 minutes  
Bread  
Yes  
Yes  
Runners 1 & 3  
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.  
1 9  
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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.  
2 0  
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Care and Cleaning  
To reduce the amount of cleaning always ensure that the hob and cooking utensils are clean and  
Ceramic hob  
dry before use. Regular use of cleaner conditioner is recommended for proper care and protection  
of the hob surface. Apply conditioner before using the hob for the first time. It contains a mild  
cleaning agent, so that subsequent applications may clean off soil and apply a protective film at the  
same time. For stubborn stains or heavy soiling use any of the following materials, and finish off  
with conditioner.  
1. Cif, non-scratch scouring cream.  
2. Liquid Gumption Kitchen Cleanser.  
3. Special Powder Cleanser.  
Powder Cleanser – Mineral deposits that are present in hard water, and some foods, may cause  
discolourations’ that appear in the form of grey or brown stains. The stains sometimes appear to  
be in or under the glass surface. If there are some persistent stains after using any of the other  
recommended cleaning materials, powder cleanser may be applied, following the manufacturers  
instructions. Do not use abrasive cleaners or the powder cleanser on the painted metal framework.  
Cleaner Conditioner Regular use of the conditioner will make the surface easier to clean thus  
ensuring that years of heavy abrasive cleaning do not progressively dull the surface.  
Remove the grill pan and the wire grid food support, it is best to wash these items immediately  
after use to prevent stains from being burnt on when used again. Wipe out the Grill compartment,  
use a fine steel wool soap pad to remove stubborn stains from the grill runners and the floor of the  
compartment. Wipe over the control panel with a damp cloth and polish with a dry cloth.  
Grill  
Do not use cream cleaners, oven cleaners or aerosols, scouring pads or abrasive powder for  
Control Panel  
cleaning the plastic knobs as damage will occur.  
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.  
Ove n s  
The shelf supports are removable and dishwasher safe.  
Oven Shelf  
Sup ports  
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.  
2 1  
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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.  
2 2  
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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  
2 3  
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If It Still Wont 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 dont take risks, call in our Service Engineer. Our Parts are  
designed exclusively to fit your appliance. Do not use them for any other purpose as you may create a safety  
hazard.  
Disposal of your product  
To minimise the risk of injury to children please dispose of your product carefully and safely. Remove all doors  
and lids. Remove the mains cable (where fitted) by cutting off flush with the appliance and always ensure that  
no plug is left in a condition where it could be connected to the electricity supply.  
To help the environment, Local Authority instructions should be followed for the disposal of your product.  
This appliance conforms to the following EEC Directives:  
Electromagnetic Compatibility  
89/336/EEC  
Low Voltage Equipment  
73/23/EEC  
92/31/EEC  
93/68/EEC  
93/68/EEC  
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 should contact their local authority or retailer for information concerning the correct disposal of  
their old appliance.  
2 4  
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Technical Characteristics  
Main Oven  
Dimensions (HxWxD): 34x39x44 cm  
Volume:58 Litres  
Max. Oven Power Absorption:1950 W  
Voltage and Frequency  
240V~ 50/60Hz  
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  
2 5  
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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  
01/2009 - 195048067.03  
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