Cannon Electric Pressure Cooker 19504976400 User Manual

OAKLEY  
20715  
20718  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
you 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  
3
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 plinth. The cooker must be connected by a  
competent person, such as one who is a NICEIC registered contractor, to a  
suitable double-pole control unit with a minimum rating of 32A and a  
minimum contact clearance of 3mm (applicable to newer properties, older  
properties where a 30A double pole control unit and a minimum contact  
clearance of 3mm is acceptable).  
The double pole control unit should be fitted adjacent to the cooker, in  
accordance with IEE regulations. The control unit must be within 2 metres  
of, but not directly above the appliance and should be easily accessible in  
the event of an emergency.  
The power supply cable should conform to B.S.6004 with a conductor size  
of 6mm2 minimum.  
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.  
Siting the Cooker  
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.  
150 mm  
NOTE: This appliance must not be fitted on a platform.  
150 mm  
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 650mm.  
4
Download from Www.Somanuals.com. All Manuals Search And Download.  
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)  
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Always make sure you remove all packaging and literature from inside the oven and grill  
compartments before switching on for the first time.  
G
Always make sure you understand the controls prior to using the appliance.  
Always keep children away from the appliance when in use as the surfaces will get extremely  
hot during and after cooking.  
G
G
Always make sure all controls are turned off when you have finished cooking and when not  
in use.  
Always stand back when opening an oven door to allow any build up of steam or heat to  
disperse.  
G
G
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 be heated by other hotplates/pans.  
Always take care to avoid heat/steam burns when operating the controls.  
Always turn off the electricity supply at the wall switch before cleaning and allow the  
appliance to cool.  
G
G
G
G
Always make sure the shelves are in the correct position before switching on the oven.  
Always keep the oven and grill doors closed when the appliance is not in use.  
Always take care when removing items from the grill/top oven when the main oven is in use  
as the contents may be hot.  
G
G
G
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.  
G
G
Always keep ventilation slots clear of obstructions.  
G
G
G
Always refer servicing to a qualified appliance service engineer.  
During use the oven becomes hot. Care should be taken to avoid touching heating elements  
inside the oven.  
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
Safety Information  
Never  
Never leave children unsupervised where a cooking appliance is installed as all cooking  
surfaces will be hot during and after use.  
G
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.  
G
G
G
G
G
Never store chemicals, food stuffs or pressurised containers in or on the appliance, or in  
cabinets immediately above or next to the appliance.  
G
Never place flammable or plastic items on or near the hob.  
Never fill a deep fat frying pan more than a 1/3 full of oil, or use a lid.  
DO NOT LEAVE UNATTENDED WHILE COOKING.  
G
G
Never operate the grill with the 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 the oven doors.  
Never install the appliance next to curtains or other soft furnishings.  
Never allow children to play with the appliance controls.  
Never use ‘steam cleaners’.  
G
G
G
G
G
G
G
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
The Main Parts of your Cooker  
HOB VENTILATION SLOTS  
1200W  
1800W  
1800W  
1200W  
CONTROL  
PANEL  
GRILL DOOR  
SWITCH  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL  
GRILL DOOR  
CATALYTIC SIDE &  
REAR PANELS  
REMOVABLE  
INNER GLASS  
DOOR  
MEAT PAN  
OVEN ROD  
SHELVES  
PLINTH VENTILATION SLOTS  
MODEL & SERIAL  
NUMBER  
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
Temperature Conversion Chart  
Main  
Conventional  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
˚F  
1
2
/
100  
120  
130  
140  
160  
170  
180  
200  
210  
220  
250  
275  
300  
325  
350  
375  
400  
425  
450  
120  
140  
150  
160  
180  
190  
200  
220  
1
2
3
4
5
6
7
8
9
475  
Temperatures  
The recommended temperatures given are for conventional and fan  
ovens. When using a fan oven it will be necessary to reduce the cooking  
time by 10 minutes per hour and lower the temperature by up to 20˚C.  
Also, in the majority of cases, it is not necessary to pre-heat the oven.  
However, pre-heating is recommended when cooking items such as  
Yorkshire puddings, whisked sponges and bread. Your experience with  
the cooker will enable you to select the cooking time and temperature  
best suited for your recipe.  
Condensation may become evident on the inner door and water may  
drip through the vent. This is normal when heat and moisture are  
present and may be a result of any of the following:  
1. Kitchen temperature and ventilation.  
Condensation  
2. The moisture content of the food  
eg. meat, roast potatoes, Yorkshire pudding, roasting meat, etc.  
3. The quantity of the food being cooked at any one time.  
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
The controls  
Main Oven  
Indicator Light  
Clock/Minute Minder  
Grill  
Indicator Light  
GRILL  
MAIN  
OVEN  
Right Front  
plate  
Left Front  
plate  
Left Rear Right Rear  
plate plate  
Control Knobs  
The knobs for the hotplates can be rotated in either direction to provide variable  
heat control, the Main Oven and Top Oven knobs 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 In common with all cookers having controls sited above the grill compartment,  
when the grill is in use care must be taken when setting the controls, due to hot air being emitted from  
the grill compartment.  
Slow cooking ‘S’  
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.  
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Clock and Minute Minder  
CLOCK OPERATION  
To Set Time of Day  
Step 1 Check that the electricity  
supply to the cooker is turned  
on.  
00.00  
Step 2 When switched on the  
display will show 0.00  
flashing intermittently.  
❍ ❍ ❍  
Step 3 Press the “  
“ button and  
then press either the “+” or  
“-” buttons to set the correct  
time of day.  
12.00  
Note: If the electricity supply  
has been off, the “+” button  
must be pressed once before  
the “-” button, if it is required  
to reduce the time of day.  
❍ ❍ ❍  
THE TIME OF DAY IS NOW SET.  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Clock and Minute Minder  
MINUTE MINDER OPERATION  
To Set the Minute Minder  
00.20  
Step 1 Press the “+” button until the  
required time is set. A “Bell”  
symbol will light up. During  
setting the time adjusts in 10  
second intervals up to a  
maximum of 99mins 50secs.  
❍ ❍ ❍  
It can also be adjusted by pressing the “-”  
button.  
At the end of the set time, a bleeping  
sound will be heard and the “Bell” will  
disappear.  
13.23  
The bleeper can be cancelled by pressing  
the “+” button.  
❍ ❍ ❍  
The minute minder can be cancelled before the bleeper sounds by pressing the “+” and  
“-” buttons together until 0.00 appears in the display window.  
BLEEPER SOUND  
To adjust the pitch of the bleeper, press the “-” button while the bleeper is sounding.  
For example:-  
(a)  
(b)  
Press the “+” button and set 10 seconds.  
When the bleeper sounds, press and release the “-” button, until preferred  
pitch is set.  
(c)  
Press and release the “+” button to cancel the bleeper.  
NOTE: If the sound of the bleeper appears to be different, it is most likely that the pitch  
of the bleeper has been inadvertently adjusted.  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
6 heat 1800W  
6 heat 1200W  
6 heat 1800W  
Rear right  
Front right 6 heat 1200W  
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.  
13  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Hotplates General Information  
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  
making  
To melt butter chocolate etc.  
6
5
1
2
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,  
vegetables & fruit.  
To cook foods just above  
simmering.  
To maintain a ‘rolling boil’  
for preserve making.  
4
3
Keep water boiling.  
Make 2-3 egg omelettes.  
Thaw frozen vegetables.  
To heat solid & liquid foods.  
14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
General Information notes - Ceramic Hobs  
Always ꢀ  
Never ✗  
PANS SHOULD  
G Use good quality flat-  
based cookware on all  
electric heat sources.  
G Always ensure pans have  
clean, dry bases before  
use.  
G Use gauze, metal pan  
diffusers, asbestos mats  
and stands e.g. Wok  
stands – they can cause  
overheating.  
G Use utensils with skirts or  
rims e.g. buckets and  
some kettles.  
Not be concave (bowed in)  
G Ensure pans match size of  
heating area.  
G Remember good quality  
pans retain heat well, so  
generally only a low or  
medium heat is necessary.  
G Ensure pan handles are  
positioned safely and  
away from heat sources.  
G Always lift pans, do not  
drag.  
G Use badly dented or  
distorted pans.  
G Leave an element  
switched on when not  
cooking.  
G Cook food directly on the  
ceramic glass.  
G Drag or slide utensils,  
along the hob surface.  
Not be convex (bowed out)  
Not be rimmed  
G Always use pan lids  
except when frying.  
G 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  
aluminium and copper.  
Enamelled steel  
Enamelled aluminium  
Enamelled based cast iron  
Copper  
suitable unsuitable  
*care should be taken  
when using any pans  
on these surfaces not to  
drag and cause  
With Extra Care  
Toughened glass or ceramic/  
glass/pottery  
Mild steel, Ferro-magnetic or  
stainless with a magnetic  
sandwich base  
Not Recommended  
scratching.  
15  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
16  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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. 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.  
18  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
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.  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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:  
G Open the grill door.  
G Pre-heat the grill on setting 6 for approximately 5 minutes. (see chart  
on guide to grilling).  
Grill Pan Handle  
G Fix the grill pan handle securely in position. See below.  
G 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.)  
G 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.  
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.  
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.  
20  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Grill Chart  
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  
compartment.  
Browning of food  
The settings in the above guide have been developed to cook food successfully without  
excessive fat spitting and splashing.  
21  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Oven Temperature Chart - Baking  
Fan Oven Cooking  
Baking  
Food  
Pre- Temperature  
Time in mins.  
heat  
˚C  
Scones  
210/220  
8-10  
15-20  
20-25  
15-20  
12-15  
Yes  
Small Cakes  
Victoria Sandwich  
170/180  
160/170  
170/190  
180/200  
Sponge Sandwich  
(fatless)  
Yes  
Yes  
Swiss Roll  
Semi-rich Fruit  
cakes  
140/150  
60-75 7 inch  
Depending  
on size  
130/140  
190/200  
190/200  
180/190  
190/200  
Rich Fruit Cakes  
Shortcrust Pastry  
Puff Pastry  
Dependent  
on use  
Dependent  
on use  
Yorkshire Pudding  
30-45  
20-25  
Yes  
Yes  
Individual Yorkshire  
Puddings  
Milk Pudding  
Baked Custard  
Bread  
130/140  
140/150  
200/210  
80-90  
105-135  
40-50  
Yes  
No  
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 margarine only.  
22  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Oven Temperature Chart - Meat  
Fan Oven Cooking  
Pre-  
heat  
Temperature  
˚C  
Meat  
Time (approx.)  
20-25 mins per 450g  
(1lb) + 20 mins extra  
160/180  
160/180  
160/180  
No  
No  
Beef  
20-30 mins per 450g  
(1lb) + 25 mins extra  
Lamb  
Pork  
Veal  
25 mins per 450g  
(1lb) + 25 mins extra  
No  
No  
No  
25-30 mins per 450g  
(1lb) + 25 mins extra  
160/170  
160/180  
Chicken/ Turkey  
up to 4kg (8lb)  
18-20 mins per 450g  
(1lb) + 20 mins extra  
13-15 mins per 450g (1 lb)  
eg. 5kg (11 lb) = 143-165mins  
Turkey  
150/160  
150  
up to 5.5kg (12 lb)  
No  
No  
12 mins per 450g (1 lb)  
eg. 10kg (22 lb) = 264 mins  
over 5.5kg (12lb)  
Casserole Stews  
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:  
Well Done:  
60˚C  
70˚C  
75˚C  
Lamb:  
Pork:  
Veal:  
80˚C  
90˚C  
75˚C  
Poultry:  
90˚C  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Main Oven Cookery Notes  
The oven is fitted with ‘Heat Clean’ liners and two rod shelves.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature 80˚C (175˚F) and 230˚C (450˚F) 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 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 10  
˚C  
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 charts by a few minutes, to allow for the loss of  
heat due to the extra time taken to load the oven, and the large 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 25  
˚
C
(45 F) and  
˚
(b) the recommended time by approximately 10 minutes per hour.  
24  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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 instructions,  
and remember to reduce the temperatures given for conventional  
ovens by approximately 25˚C 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).  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Using the Main Oven for other Functions  
‘S’ SLOW COOK SETTING  
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 Main Oven Control clockwise  
ensuring the oven door is fully closed.  
STORAGE & 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, it  
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 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 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.  
26  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Care and Cleaning  
WARNING: BEFORE CLEANING, SWITCH THE COOKER OFF AT THE MAINS COOKER  
CONTROL PANEL AND ALLOW IT TO COOL. IT IS ESSENTIAL THAT THE OVENS ARE  
CLEANED AND KEPT FREE FROM FATS, OIL AND GREASE.  
Cleaning of the  
Ceramic Hob  
Always clean spills immediately. If the hob is reused before cleaning,  
spillage will be baked on and be very difficult to remove.  
Always switch the cooker OFF at the cooker control panel.  
To minimise cleaning:  
Always take care and avoid spills.  
Always use a Ceramic Hob Cleaner-Conditioner whenever cleaning is  
done. The Cleaner-Conditioner forms a protective film on the  
hob and contains a mild detergent which makes cleaning  
easier. A Cleaner-Conditioner which can be obtained, either  
through a local Service Centre or retailer.  
To clean off stubborn stains, the following can be used when the surface has  
cooled:  
1.  
2.  
Cif, non-scratch cream cleaner.  
Heavy soil can be removed from the surface by carefully  
using a glass scraper.  
Hard water stains, grease spots and any discolouration  
having a metallic sheen can be removed with Solvol Autosol  
Super or any non abrasive stainless steel cleaner.  
3.  
After cleaning, always use the Cleaner-Conditioner and finish it off by  
polishing with a clean, dry paper towel.  
Never use abrasive or chemical oven cleaners as they can damage the  
surface of the hob.  
The visual effect of any scratches which may occur in use can be minimised  
by the use of Cleaner-Conditioner. Such scratches cannot be removed but  
do not affect the function of the hob in any way.  
‘Heat Clean’ Liners  
‘Heat Clean’ liners are covered with a special enamel which absorbs  
cooking soils. At higher temperatures the soiling is slowly destroyed. In  
most cases normal cooking at higher temperatures will permit this  
cleaning to take place automatically.  
However, if higher cooking temperatures are not used regularly then it  
may be necessary, in order to prevent heavy soiling, to run the oven at  
maximum temperature for at least two hours, from time to time.  
The ‘Heat Clean’ liners can be washed in warm soapy water followed by  
rinsing in clear water. Dry well with a soft cloth.  
Note: Do not use enzyme washing powder, harsh abrasives or  
chemical oven cleaners of any kind.  
27  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Care and Cleaning  
Oven Fittings  
The oven shelves can be cleaned either in a dishwasher or by using a  
fine steel wool soap pad. The grill and meat pans can be cleaned in warm  
soapy water using a fine steel wool soap pad to remove stubborn stains  
or in a dishwasher.  
They should be cleaned after each use.  
Oven Interiors  
To clean the oven interiors remove all the oven fittings and where  
applicable the ‘Heat Clean’ liners.  
All types of oven cleaners can be used, but do not allow abrasive  
cleaners or oven spray to come into contact with the ‘Heat Clean’ liners.  
Use a fine steel wool soap pad to remove stubborn stains.  
Oven Door Cleaning Wipe 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 the 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 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 the 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.  
Cooker Exterior  
The outside of the cooker should be cleaned regularly to keep it looking  
like new.  
Wipe over with a soft cloth wrung out in warm water and dry with a soft  
clean cloth.  
You can use mild non abrasive cleaners but always read the  
manufacturer’s instructions first. Always test their suitability on a small  
area of the cooker not noticeable in normal use.  
Note: Do not use scouring pads or abrasive cleaners as they may  
scratch the surface.  
Wear protective gloves when cleaning any part of your cooker.  
Door and Control  
Panel (Glass)  
Regularly wipe with a clean, damp cloth and polish with a clean, dry cloth.  
WARNING: TO AVOID ELECTRIC SHOCK, BEFORE REPLACING THE OVEN LIGHT, SWITCH THE  
COOKER OFF AT THE COOKER CONTROL UNIT (and allow to cool if the oven has been used).  
Replacement of the  
Oven Light  
Unscrew the glass cover, using a suitable cloth to protect the fingers and  
remove carefully. Unscrew the existing light bulb, and remove. Screw the  
new bulb into position and replace the glass cover, with metal washer,  
until positioned securely.  
28  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Something Wrong with your Cooker  
Before contacting your Service Centre/Installer, check the problem guide below; there  
may be nothing wrong with your cooker.  
Problem  
Slight odour or small amount  
This is normal and should cease after a short period.  
of smoke when using the  
cooker for the first time.  
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 positions are as  
recommened 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.  
Cannot 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 back cover for contact number).  
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 (eg. 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.  
If you have been through the above list and there is still a problem; Contact Service, see  
Key Contacts (back cover).  
29  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Key Contacts  
After Sales Service  
Over 1100 trained specialists, directly employed by us, to ensure that you can have  
complete confidence in both the appliances and services we offer.  
Repair Service and Information Help Desk  
UK: 08709 066 066  
Monday to Friday, 8am to 7.30pm  
Saturday, 8.30am to 5.30pm  
Sunday, 9.30am to 3.30pm  
Republic of Ireland: 1850 302 200  
Note: Our operators will require the following information:  
Model number  
Serial number  
Extended Warranties  
UK 08709 088 088  
Monday to Sunday, 8am to 8pm  
Republic of Ireland: 1850 502 200  
Genuine Parts & Accessories  
UK: 08709 077 077  
Monday to Friday, 8.30am to 5pm  
Saturday, 8.30am to 12noon  
Republic of Ireland: (01) 842 6836  
Indesit Company UK Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
03/2005  
Part no. 195049764.00  
Download from Www.Somanuals.com. All Manuals Search And Download.  

BenQ Car Video System FP557s User Manual
Blue Rhino Outdoor Fireplace WAD703W User Manual
Bosch Appliances Refrigerator B18ID User Manual
Boss Audio Systems Car Video System BV7940 User Manual
Breckwell Indoor Fireplace P24FS User Manual
Briggs Stratton Portable Generator 30207 User Manual
Broan Patio Furniture 942224 User Manual
Bryant Air Conditioner 39006DP11 B User Manual
Century Car Seat Deluxe Series User Manual
Char Broil Charcoal Grill 463232011 User Manual