Creda Cooktop CF50E User Manual

CF50E  
Installation & User Instructions  
You must read these instructions prior to using the  
appliance and retain them for future reference.  
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Contents  
Introduction  
Installation  
4
5
For your Safety – Always  
For your Safety – Never  
Features  
7
8
9
Control Panel  
10  
11  
Ceramic Hob  
Ceramic Hob - General Information  
Temperature Conversion Scale  
12  
17  
Speedgrill  
18  
20  
21  
Guide to Grilling  
Oven Temperature Chart – Meat  
Oven Temperature Chart – Baking  
22  
Oven Cookery Notes  
23  
25  
Using the Oven for other Functions  
Care and Cleaning  
26  
28  
Cooking Results Not Satisfactory  
Something Wrong with your Cooker  
Key Contacts  
29  
Back Cover  
3
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Introduction  
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable  
if the appliance has been installed in accordance with the installation instructions detailed in this  
booklet.  
To help make best use of your cooking equipment, please read this booklet carefully.  
The cooker is designed specifically for domestic use and responsibility will not be accepted for  
use in any other installation.  
When the cooker is first used an odour may be emitted,  
this will cease after a period of use  
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an  
extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is  
suggested that any pets be removed from the room until the smell has ceased. This odour is due  
to temporary finish on oven liners and elements and also any moisture absorbed by the  
insulation.  
* The guarantee is subject to the provisions that the appliance:  
(a)  
Has been used solely in accordance with the Users Instruction Book.  
(b) Has been properly connected to a suitable supply voltage as stated on the  
rating plate attached to this equipment.  
(c)  
Has not been subjected to misuse or accident or been modified or repaired by  
any person other than the authorised employee or agent.  
(d) Has been correctly installed.  
Disposal of your product  
To minimise the risk of injury to children please dispose of your product carefully and safely.  
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the  
appliance and always ensure that no plug is left in a condition where it could be connected to  
the electricity supply.  
To help the environment, Local Authority instructions should be followed for the disposal of  
your product.  
This appliance conforms to the following EEC Directives:  
Electromagnetic Compatibility  
89/336/EEC  
Low Voltage Equipment  
73/23/EEC  
92/31/EEC  
93/68/EEC  
93/68/EEC  
4
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Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that the  
voltage corresponds with your supply voltage, this is stated  
on the rating plate, which is situated on the rear panel.  
The cooker must be connected by a competent person  
such as one who is NICEIC registered, to suitable double-  
pole control unit with a minimum rating of 45A and a  
minimum contact clearance of 3mm, which should be  
fitted adjacent to the cooker, in accordance with latest IEE  
regulations.  
The power supply cable should conform to B.S.6004 with a  
conductor size of 6mm2 minimum.  
The control unit should be easily accessible in the event of  
an emergency, but must be within  
of and not directly above an appliance.  
2
metres  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
Access to the mains terminals is gained by removing the  
rear access cover.  
The mains cable must pass through the cable clamp  
adjacent to the terminal block. Sufficient cable should be  
used to allow the cooker to be pulled out for  
servicing.  
Ensure that the mains cable is routed away from any  
brackets affixed to the rear panel and is not trapped to the  
rear wall when pushing the cooker into position between  
cabinets.  
The height of the cooker can be adjusted by means of  
adjustable feet in the plinth (900mm - 915mm). Adjust the  
feet by tilting the cooker from the side. Then install the  
product into position.  
Siting the Cooker  
The cooker is designed to fit between kitchen  
cabinets spaced 500mm apart. The space either side need  
only be sufficient to allow withdrawal of the  
cooker for servicing. It can be used with cabinets one side  
or both as well as in a corner setting. It can also be used  
free-standing.  
150 mm  
150 mm  
This cooker is a type X appliance, as such adjacent side  
walls which project above hob level, must not be nearer to  
the cooker than 150mm and should be  
protected by heat resistant material. Any overhanging  
surface or cooker hood should not be nearer 650mm.  
Note: This appliance must not be fitted on a platform.  
5
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Installation  
Before moving your cooker check that it is cool, and switch  
off at the cooker control unit.  
Moving the Cooker  
Movement of your cooker is most easily achieved by lifting  
the front as follows:  
Open the grill door sufficiently to allow a comfortable grip  
on the underside front edge of the oven roof, avoiding any  
grill elements.  
Note: Take care in moving the cooker as it is heavy.  
Take care to ensure that any floor covering is not  
damaged.  
6
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Safety Information  
When used properly your appliance is completely safe but as with any electrical product there  
are certain precautions that must be observed.  
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.  
Always  
Remove all packing from the appliance before switching on for the first time.  
Understand the controls prior to using the appliance.  
Keep children away from the appliance when cooking as the surfaces will get extremely hot  
during and after use.  
Turn controls off when not in use.  
Stand back when opening an oven door to allow any build up of steam or heat to disperse.  
Always use dry good quality oven gloves when removing items from the oven/grill.  
Always place pans centrally over the hotplate making sure handles are kept away from the  
edge of the hob and cannot become heated by other hotplates or pans.  
Always take care to avoid heat or steam burns when operating the controls.  
Always turn off the electricity supply at the wall switch and allow the appliance to cool before  
cleaning (or changing an oven lamp if fitted).  
Always make sure the shelves are in the correct position before switching on the oven or grill.  
Always keep the oven/grill door closed when the appliance is not in use.  
Always keep the appliance clean as a build up of grease or fat from cooking can cause a fire.  
Always follow the basic principles of food handling and hygiene to prevent the possibility of  
bacterial growth.  
Always keep ventilation slots clear of obstructions.  
Always refer servicing to a qualified appliance service engineer.  
Always take care when removing items from the grill compartment when the lower oven is in  
use as the contents will be hot  
Always turn off the electricity supply to the appliance at the wall switch should any glass  
panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.  
During use, the oven becomes hot. Care should be taken to avoid touching heating elements  
inside the oven.  
7
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Safety Information  
Never  
Never leave children unsupervised where a cooking appliance is installed as all surfaces will  
be hot during and after its use.  
Never allow anyone to sit or stand on any part of the appliance.  
Never store items above the appliance that children may attempt to reach.  
Never leave anything on the hob surface when unattended and not in use.  
Never remove the oven shelves whilst the oven is hot.  
Never heat up unopened food containers as pressure can build up causing the container to  
burst.  
Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in cabi-  
nets immediately above or next to the appliance.  
Never place flammable or plastic items on or near the hob.  
Never fill a deep fat frying pan more than 1/3 full of oil. Never use a lid.  
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.  
Never use the appliance as a room heater.  
Never use the grill to warm plates.  
Never dry any items on either the hob or oven doors.  
Never install the appliance next to curtains or other soft furnishings.  
Never operate the grill with the grill door closed as this will cause the appliance to over heat.  
Never use steam cleaners.  
Never stare at halogen heating units.  
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE  
In the event of a chip pan fire or any other pan fire.  
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.  
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and  
extinguish the fire.  
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often  
caused by picking up a hot pan and rushing outside with it.  
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force of the  
extinguisher is likely to tip the pan over.  
Never use water to extinguish oil or fat fires.  
8
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Features  
HOB VENTILATION SLOTS  
1200W  
1800W  
1800W  
1200W  
CONTROL  
PANEL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE, WIRE  
SPEEDGRILL  
FOOD SUPPORT AND  
ANTI-SPLASH TRAY  
CREDACLEAN  
SIDE PANELS  
ROD SHELF  
GRILL  
DOOR  
REMOVABLE  
INNER GLASS  
DOOR  
CREDACLEAN  
SIDE PANELS  
OVEN ROD  
SHELVES  
PLINTH VENTILATION SLOTS  
RATING PLATE  
9
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Control Panel  
OVEN  
INDICATOR  
LIGHT  
GRILL  
INDICATOR  
LIGHT  
LEFT  
FRONT  
PLATE  
LEFT  
REAR  
PLATE  
RIGHT  
REAR  
PLATE  
RIGHT  
FRONT  
PLATE  
TWIN  
SPEEDGRILL  
OVEN  
Control Knobs  
The control knobs for the hotplates/grill can be rotated in either  
direction to provide variable heat control, the Oven control knob can only  
be rotated clockwise from the Off position.  
Note: Always ensure that all controls are in the OFF position,  
when the appliance is not in use.  
Operating the  
control when the  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due  
to hot air being emitted from the grill compartment.  
Hob Controls  
Each control can be used to select one of six temperature settings  
from position 1 (minimum) to position 6 (maximum).  
The control knobs for the hotplates can be turned in either direction  
to give variable heat control.  
Slow cooking  
Cooling fan  
The main oven has a 90˚ setting specially designed to reduce energy  
usage. Full details of this can be found in the Slow cooking section of this  
book.  
A gentle flow of air will be blown from below the control panel when the  
oven / grill controls are in use.  
10  
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Ceramic Hob  
CAUTION: IF ANY CRACK IN THE SURFACE BECOMES VISIBLE, TURN OFF THE MAINS COOKER SWITCH.  
Under no circumstances should the hob be used with aluminium foil in contact with the hob surface.  
The following boiling plates are located beneath the circular cooking areas:-  
Front  
6 Heat 1200W  
Right  
Rear  
6 Heat 1200W  
Left  
Rear  
6 Heat 1800W  
Right  
Front  
6 Heat 1800W  
Left  
The cooking areas change colour when heated (become red) indicating which heating  
element is turned on. The cooking area returns to its original colour when the heating  
element is switched OFF and cools.  
Hotplates  
When the control is turned from the 0 position, the settings on the control knob will show  
1 - 6, these are 6 fixed positions for cooking.  
6 is the highest setting, for fast cooking. To reduce the heat to cook more slowly or simmer,  
turn the knob to a lower setting which will vary according to size and type of saucepan, the  
amount and type of food, and whether or not the lid is fitted. 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 overheating, 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.  
Setting 1 provides low input for simmering. The control will be Off when the control knob  
is turned to the O position.  
If the hob should become cracked, never use until repaired. Always ensure that saucepan  
handles are positioned safely.  
11  
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General Information Notes - Ceramic Hobs  
PANS SHOULD  
Always ꢁ  
Never ✗  
Use good quality flat-  
based cookware on all  
Use gauze, metal pan  
diffusers, asbestos mats  
and stands e.g. Wok  
stands – they can cause  
overheating.  
Use utensils with skirts or  
rims e.g. buckets and  
some kettles.  
electric heat sources.  
Always ensure pans have  
clean, dry bases before  
use.  
Ensure pans match size of  
heating area.  
Not be concave (bowed in)  
Not be convex (bowed out)  
Not be rimmed  
Remember good quality  
pans retain heat well, so  
generally only a low or  
medium heat is necessary.  
Ensure pan handles are  
positioned safely and  
away from heat sources.  
Always lift pans, do not  
drag.  
Use badly dented or  
distorted pans.  
Leave an element  
switched on when not  
cooking.  
Cook food directly on the  
ceramic glass.  
Drag or slide utensils,  
along the hob surface.  
Always use pan lids  
except when frying.  
Deal with spillages  
immediately but with  
care.  
Not be deeply ridged  
But essentially Flat  
THE BEST COMBINATIONS  
This table is a general guide to the types of pan suitable for  
different types of hobs and cookers. Remember pans should be  
good quality, with smooth, flat bases. For any further information  
refer to manufacturers’ instructions.  
Halogen*  
Ceramic*  
Aluminium  
Stainless steel with single layer  
copper base  
Stainless steel with sandwich bases  
of aluminium and stainless or alu-  
minium and copper.  
Enamelled steel  
Enamelled aluminium  
Enamelled based cast iron  
Copper  
With Extra Care  
suitable unsuitable  
*care should be taken  
when using any pans  
on these surfaces not to  
drag and cause  
Toughened glass or ceramic/  
glass/pottery  
Mild steel, Ferro-magnetic or  
stainless with a magnetic  
sandwich base  
Not Recommended  
scratching.  
12  
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General Information Notes (Ceramic Hobs)  
Do Not  
Do not  
cook directly on the hob surface without a cooking utensil, as this will result in damage  
to the surface of the hob.  
Do not  
Do not  
use the hob as a worktop surface as damage may occur to the smooth surface of the hob.  
drag or slide utensils on the hob surface, as this will cause scratches in the surface of the  
hob.  
Do not  
Do not  
allow a cooking utensil to come into contact with the hob surround.  
place anything between the base of the utensil and the ceramic hob, e.g. do not use  
asbestos mats, aluminium or wok stand.  
Do not  
Do not  
Do not  
leave any utensils, food or combustible items on the hob when it is not in use.  
place aluminium or plastic foil, or plastic containers on the hob.  
leave the hotplates or cooking areas switched On unless they are being used.  
We recommend not to place large preserving pans or fish kettles across two heating areas.  
Do not  
leave utensils partly covering the heated areas. Always ensure that they are placed  
centrally over the heated areas and have the same diameter as the heating area used.  
We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).  
Pressure cookers or other large pans should be used on the front cooking areas.  
Always ensure that saucepan handles are positioned safely.  
13  
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General Information Notes (Ceramic Hobs)  
Safety requirements for deep fat frying  
IMPORTANT – As with any cooking appliance there could be some fire risk attached to the heating  
of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended  
(e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.  
1. Use a deep pan, large enough to completely cover the appropriate heating area.  
2. Never fill the pan more than one-third full of fat or oil.  
3. Never leave oil or fat unattended during the heating or cooking period.  
4. Do not try to fry too much food at a time, especially frozen food. This only lowers the  
temperature of the oil or fat too much, resulting in greasy food.  
5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods,  
in particular, will cause frothing and spitting, if added to quickly.  
6. Never heat fat, or fry, with a lid on the pan.  
7. Keep the outside of the pan clean and free from streaks of oil or fat.  
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE  
In the event of a chip pan fire or any other pan fire.  
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.  
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and  
extinguish the fire.  
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often  
caused by picking up a hot pan and rushing outside with it.  
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force  
Neverouf stheewexatitnegruitsoheerxistliinkeglyutiosthipothileopranfaotvefri.res.  
14  
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Choosing Your Utensils  
Choosing your utensils  
Below are some guidelines to help you make the right choice of utensils.  
To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we rec-  
ommend the use of good quality utensils with smooth flat bases.  
Remember  
1. Purchasing a new pan will not necessarily mean it will have a flat base, always check before  
buying. See diagram below.  
2. Using the correct pans and utensils will result in maximum contact with the hob and maximum  
efficiency as with any type of electric hob.  
Do use good quality smooth flat based utensils.  
Do use a utensil which has approximately the same base area as the heating area zone being used.  
Do use utensils which have more than sufficient capacity for the amount of food being cooked to  
prevent boil over or spillage.  
Do use utensils with good fitting lids.  
Do use a low dome pressure cooker for best results.  
Good quality  
flat base  
same size as  
element  
Convex  
base too  
small  
Concave  
base  
Too  
small  
Too  
large  
No pan  
Element ON  
WARNING: Extreme caution should be used when cleaning the hot hob.  
Important  
1. Always clean up any spillage immediately with a clean cloth or a paper towel to avoid  
unnecessary damage to the hob.  
Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from  
the hob.  
2. When cooking food which contains sugar (most food) or syrup, use a utensil which is large  
enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob  
and therefore should be cleaned off with care immediately. If sugar spillage has occurred,  
remove it as long as it is still hot with a metal safety razor scraper provided. This will avoid any  
damage. NEVER LET IT COOL BEFORE REMOVING.  
3. Always ensure that the base of the utensil is dry before placing on the ceramic hob.  
15  
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Choosing Your Utensils  
Do not use utensils with rough bases.  
Do not use lightweight utensils with thin, distorted or uneven bases.  
Do not use lightweight enamelled steel utensils.  
Do not use cast iron utensils.  
Do not use utensils with recessed, scrolled or ridged bases.  
Do not use a utensil which has a base concavity greater than l mm as this will reduce the  
performance of the hob.  
Do not use a utensil with a convex base.  
Do not use glass ceramic utensils.  
Do not use use lightweight saucepans with plain thin copper bases on ceramic or halogen  
hotplates.  
Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need  
quite a lot of care. They can be very heavy and do not usually have completely flat bases. The  
interiors are usually lined with a different material such as tin.  
A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor  
of heat and is suitable for use on ceramic and halogen hobs, providing they are used in  
accordance with the saucepans manufacturers’ recommendations.  
Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat.  
If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic and halo-  
gen hobs, the use of these pans must be in accordance with the saucepan manufacturers’ recom-  
mendations. Extra care should be taken to ensure the base of the pan and the  
hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.  
If these recommendations are not followed, the result will be a build up of small copper deposits on  
the surface of your hob which, if not cleaned after each use, will result in permanent marking of your  
hob.  
Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.  
16  
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Temperature Conversion Chart  
Main  
Convection  
Oven  
Top  
Convection  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
o
F
1
2
/
100  
120  
130  
140  
160  
170  
180  
200  
210  
250  
275  
300  
325  
110  
130  
120  
140  
150  
160  
1
2
3
4
140  
150  
180  
190  
200  
220  
350  
375  
400  
425  
450  
170  
180  
190  
5
6
7
8
210  
220  
220  
9
475  
17  
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Speedgrill  
CAUTION - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE  
GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.  
Your cooker is not fitted with a conventional type of grill. Creda  
have developed a high speed grill, which is designed to reduce your  
grilling times. It is quicker because it takes less time to warm up  
from cold. Conventional grills require 5 minutes preheat before food  
is placed beneath them, but for normal grilling the Speedgrill can  
be used directly from cold, without any preheat.  
However, when toasting, optimum performance is achieved by pre-  
heating the grill for about 1 minute.  
You will notice that the grill elements are protected by a wire mesh.  
Under no circumstances should pointed objects be inserted into the  
mesh. During use, the mesh may become soiled. Do not attempt to  
clean it while the grill is still on. Turn the cooker off at the control  
unit and wait until it has cooled down before cleaning.  
Care must be taken to ensure the mesh is not distorted - do not store  
the grill pan handle on the grill pan grid when the rod shelf is in the  
top runner position.  
There are two halves to the grill, one on the left and one on the right.  
You can choose to have both sides on, or just the left side on.  
Turning the control knob clockwise will switch both sides on.  
Turning it anti-clockwise, will only switch the left side on.  
The numbers indicate the heat setting, 4 is the hottest and 1 the  
coolest.  
DO NOT under any circumstances insert objects into the grill mesh  
as this could damage the glass tubes.  
IMPORTANT  
GRILLING CANNOT BE UNDERTAKEN WITH THE GRILL DOOR  
CLOSED.  
Grilling procedure:  
1. Open the grill door fully.  
2. Position the rod shelf as recommended in the Guide to Grilling  
chart, for the food being cooked.  
3. Place the grill pan on the rod shelf, ensuring it is positioned  
centrally under the grill element.  
4. Never line the grill pan with aluminium foil, as this may cause  
overheating of fat in the grill pan.  
Note: To stop fat splashing onto the grill element mesh, it is  
important to use the anti-splash tray. Always clean the grill pan anti-  
splash tray and food grid after each use.  
18  
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Grilling  
GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN.  
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  
Using the Grill  
Compartment as a  
‘Hotcupboard’  
hotcupboard.  
Do take care when removing plates, dishes and utensils from the grill  
compartment when the oven is in use, as they become quite hot.  
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.  
Fix the grill pan handle securely in position. See below.  
Grill Pan Handle  
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.  
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Guide To Grilling  
Guide to grilling successfully  
Shelf Position  
from base of  
oven.  
Pre-  
heat  
Grill Setting  
Food  
Approximate Cooking time  
Toasting of Bread  
1 min  
3 - 5 mins  
Grill pan and grid.  
2 or 1  
2 or 1  
1
4
products  
4 for 4 mins.  
reduce to  
lower setting.  
Small cuts of meat,  
None  
10 - 15 mins  
Grill pan and grid.  
sausages, bacon, etc.  
4 for 6-8 mins.  
reduce to  
lower setting.  
Chops etc.  
25 - 30 mins  
Grill pan and grid.  
None  
None  
None  
None  
None  
1 min  
Gammon steaks  
Chicken pieces  
1
2
6 - 8 mins  
In the base of the grill pan.  
Fish: Whole  
Fillets  
4
3
3
3
4
10 - 15 mins  
Grill pan and grid.  
2
Fish in breadcrumbs  
10 - 12 mins  
In the base of the grill pan.  
Pre - Cooked potato  
products  
2 or 1  
2 or 1  
2 or 1  
10 - 15 mins  
Grill pan and grid.  
Pizzas  
5 - 7 mins  
Dish placed directly on shelf.  
Browning of food  
20  
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Oven Temperature Charts – Meat  
Fan Oven Cooking  
Pre-  
heat  
Temperature  
oC  
Meat  
Time (approx.)  
20-25 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
160/180  
160/180  
160/170  
No  
Beef  
25 mins per 450g  
(1 lb) + 25 mins extra  
Lamb  
Pork  
Veal  
No  
25 mins per 450g  
(1 lb) + 25 mins extra  
No  
No  
No  
25-30 mins per 450g  
(1 lb) + 25 mins extra  
Chicken/Turkey  
up to 4kg (8 lb)  
18-20 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
150/160  
Turkey  
up to 5.5kg (12 lb)  
13-15 mins per 450g (1 lb)  
e.g. 5kg (1 lb) = 143-165 mins  
No  
No  
12 mins per 450g (1 lb)  
e.g. 10kg (22 lb) = 264 mins  
over 5.5kg (12 lb)  
Casserole Stews  
150  
1
2
1 / - 2 Hrs  
140-150  
If using aluminium foil, never:  
1. Allow foil to touch sides of oven.  
2. Cover oven interior with foil.  
3. Cover shelves with foil.  
The most accurate method of testing the readiness of joints of meat  
or whole poultry is to insert a meat thermometer into the thickest part of  
a joint, or the thickest part of poultry thighs, during the cooking period.  
The meat thermometer will indicate when the required internal temp has  
been reached.  
Beef – Rare:  
Medium:  
60oC  
70oC  
Lamb: 80oC  
Pork: 90oC  
Veal: 75oC  
Poultry: 90oC  
Well Done: 75oC  
21  
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Oven Temperature Charts – Baking  
Fan Oven Cooking  
Baking  
Pre- Temperature  
Food  
Time in mins.  
heat  
oC  
Scones  
210/220  
9-12  
15-20  
20-25  
15-20  
12-15  
Yes  
Small Cakes  
Victoria Sandwich  
Sponge Sandwich  
Swiss Roll  
170/180  
160/170  
170/190  
180/200  
Yes  
Yes  
Semi-rich Fruit  
cakes  
140/150  
75-90  
Time dependent  
on recipe.  
130/140  
190/200  
190/200  
180/190  
190/200  
Rich Fruit Cakes  
Shortcrust Pastry  
Puff Pastry  
45-50  
Time dependent  
on recipe.  
Yorkshire Pudding  
40-45  
20-25  
Yes  
Yes  
Individual Yorkshire  
Puddings  
Milk Pudding  
Baked Custard  
Bread  
130/140  
140/150  
200/210  
80-90  
105-135  
40-50  
Yes  
45-50  
Meringues  
180-240  
Note: If soft margarine is used for cake making, temperatures  
recommended by the manufacturers should be followed.  
Temperatures recommended in this chart refer to cakes made with block  
margarines or butter only.  
22  
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Oven Cookery Notes  
The oven is fitted with ‘Credaclean’ liners and two rod shelves.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature between 80oC (175oF) and 230oC (450oF) as  
recommended in the temperature chart. The indicator light will  
immediately come on and remain on until the oven reaches the  
required temperature. This light will then automatically go off and on  
during cooking as the oven thermostat maintains the correct  
temperature.  
It should be noted that at the end of a cooking period there may be  
a momentary puff of steam when the oven door is opened. This will  
disperse in a few seconds and is a perfectly normal characteristic  
of an oven with a good door seal.  
Since a fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The cooking charts are a guide only, giving approximate cooking  
temperatures and times. To suit personal taste and requirements, it may  
be necessary to increase or decrease temperatures by 10oC.  
Unless otherwise indicated in the charts, food is placed in a cold  
oven, i.e. without pre-heating. If food is placed in an already hot  
oven, the suggested cooking time should be reduced, depending  
on the type and quantity of food being cooked.  
Oven Positions  
Since the distribution of heat in the circulaire ovens is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced. Do not fit shelves upside down.  
Additional shelves can be purchased through your oven supplier or  
Spares Centre. Never use more than 3 shelves in the oven as air  
circulation will be seriously restricted. To ensure even circulation do  
not use meat pans larger than 390 x 300mm (15" x 12") and baking  
trays no larger than 330 x 255mm (13" x 10"), these should be  
positioned centrally on the oven shelf. Food should not be placed  
directly on the floor of the oven. To avoid unnecessary cleaning, rod  
shelves which are not in use should be removed from the oven.  
Temperature  
and Time  
When three shelves are used to cook large quantities of food for  
home freezing or parties, it may be necessary to increase the  
cooking times given in the cooking charts by a few minutes, to allow for  
the loss of heat due to the extra time taken to load the oven, and the  
larger mass of food. Baking trays should allow an equal gap at either side  
of the oven.  
N.B. Recipes in cookery books give times and temperatures for cooking  
in ordinary ovens. The introduction of improved thermal insulation on fan  
ovens makes it possible, in most cases, to reduce  
(a) the recommended temperature by 25oC (45oF) and  
(b) the recommended time by approximately 10 minutes per hour.  
23  
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Oven Cookery Notes  
To prepare meat and poultry for roasting in your fan oven.  
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has  
been stored in a refrigerator should be allowed to come to room  
temperature before cooking, and frozen meat or poultry must be  
completely defrosted before placing in the oven.  
(b) The weight of any stuffing used should be added before  
calculating the cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / lbs) should be  
roasted in a smaller meat pan/tin - or they may be 'pot roasted' -  
a small joint in a large meat pan causes unnecessary oven  
splashing and evaporation of meat juices.  
(d) Additional fat should not be added, except for veal, very lean  
meat or poultry which can either be 'larded' with fat bacon or  
brushed very sparingly with cooking oil or melted fat.  
(e) Beef, lamb, mutton and poultry may be dusted lightly with  
seasoned flour to give a crisp outer surface. The skin of duck and  
goose should be pricked to release excess fat during cooking,  
and the rind of pork should be scored, brushed lightly with oil,  
and rubbed with salt, to give crisp crackling.  
(f) Meat and poultry wrapped in, or covered with  
a
tent of  
aluminium foil will be juicy and tender. Roasting bags offer the  
same advantages. Always follow the manufacturers pack instruc-  
tions, and remember to reduce the temperatures given for  
conventional ovens by approximately 25oC and the time by  
approximately 10 minutes per hour.  
(g) Potatoes for roasting only require to be brushed with cooking oil  
or melted fat.  
(h) It is not necessary to baste when roasting in an electric oven and  
stock or liquid should not be added to a 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).  
24  
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Using the Oven for Other Functions  
“SLOW” Setting  
90  
This is used for slow cooking, keeping food warm and warming plates for short  
periods. Extra care should be taken when warming bone china, as it may be damaged  
in a hot oven.  
DO NOT place food or plates directly on the oven floor as this could damage both the  
oven lining and the plates which are being warmed.  
Advantages of “SLOW” cooking are:  
The oven stays cleaner because there is less splashing.  
Timing of food is not as critical, so there is less fear of overcooking.  
Inexpensive joints of meat are tenderised.  
Fully loading the oven can be economical.  
Cooking times can be extended in some cases by up to 2 hours.  
Operation:  
1. Place the prepared food in the main oven and ensure the door is fully closed.  
2. Select  
(Slow Cooking Temperature) by turning the Oven Control clockwise  
90  
ensuring the oven door fully closed.  
Storage and re-heating of food:  
1. If food is to be frozen or not used immediately, place it in a clean container  
and cool as soon as possible.  
2. Always thaw frozen food completely in the refrigerator before re-heating.  
3. Always reheat food thoroughly and ensure it is piping hot before serving.  
4. Only re-heat food once.  
Points to consider when preparing food for “SLOW” cooking:  
1. Make sure that the dishes to be used will fit into the oven ensuring enough room for  
air to circulate.  
2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if  
they are cooked for 1-2 hours longer then deterioration in their appearance may be  
noticed.  
3. Never cook joints of meat over 2.7kg (6 lb) or poultry over 2.0kg (4lb 8oz).  
We do not recommend that joints of meat or poultry are stuffed before cooking on  
the slow setting.  
4. To seal in the meat juices, always cook meat or poultry at 170oC for 30 minutes before  
wrapping in foil and placing on a rack over a tin (to allow good air  
circulation) before turning the control to the slow setting and cooking immediately.  
5. Always ensure that joints of pork and poultry are thoroughly cooked by checking  
with a meat thermometer before serving.  
6. Always thaw frozen foods completely before cooking. We do not recommend placing  
frozen food in the oven to cook.  
7. Always bring soups, liquids and casseroles to the boil before placing in the oven.  
8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with  
foil to prevent loss of moisture.  
9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.  
10. Always adjust seasoning before serving.  
11. If using dried red kidney beans it is important that the beans are soaked and then  
boiled for a minimum of 10 minutes before using in any dish to destroy any toxins.  
12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid  
overcooking.  
25  
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Care and Cleaning  
TURN OFF THE MAIN COOKER WALL SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS  
ARE IN THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH  
ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND UNLESS  
SPECIFIED BELOW.  
Cleaning materials  
to avoid  
1. Plastic or nylon pads / scourers, these may scratch the surface.  
2. Household abrasive powders.  
3. Oven chemical cleaners, aerosols and oven pads.  
Caustic cleaners such as these will etch the surface and attack the  
metal frame.  
4. Bath and sink cleaners may mark the surface.  
Ceramic hob  
To reduce the amount of cleaning always ensure that the hob and cook-  
ing utensils are clean and dry before use. Regular use of cleaner condi-  
tioner is recommended for proper care and protection of the hob sur-  
face. Apply conditioner before using the hob for the first time. It contains  
a mild cleaning agent, so that subsequent applications may clean off soil  
and apply a protective film at the same time. For stubborn stains or  
heavy soiling use any of the following materials, and finish off with con-  
ditioner.  
1. Cif, non-scratch scouring cream.  
2. Liquid Gumption Kitchen Cleanser.  
3. Special Powder Cleanser.  
Powder Cleanser – Mineral deposits that are present in hard water, and  
some foods, may cause ‘discolourations’ that appear in the form of grey  
or brown stains. The stains sometimes appear to be in or under the glass  
surface. If there are some persistent stains after using any of the other  
recommended cleaning materials, powder cleanser may be applied, fol-  
lowing the manufacturers instructions. Do not use abrasive cleaners or  
the powder cleanser on the painted metal framework.  
Cleaner Conditioner – Regular use of the conditioner will make the sur-  
face easier to clean thus ensuring that years of heavy abrasive cleaning  
do not progressively dull the surface.  
Grill Compartment  
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 rod shelf and the floor of the  
compartment.  
Speedgrill  
To clean use a clean, damp, soapy cloth and wipe over. If stubborn stains  
remain, gently clean with a nylon scouring pad and wipe over with a damp  
cloth. Do not use metal cleaning utensils, wire wool or proprietary oven  
cleaners on the grill element mesh,  
Control Panel  
Wipe over the control panel with a damp cloth and polish with a dry cloth.  
Do not use cream cleaners, oven cleaners or aerosols, scouring pads or  
abrasive powder for cleaning the plastic knobs as damage will occur.  
26  
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Care and Cleaning  
Decorative Trims  
It is advisable to clean the decorative trims regularly to prevent any build  
up of soiling. The recommended method of cleaning is to wipe over the  
trims with a soft cloth wrung out in 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.  
Doors  
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.  
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.  
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.  
Warning: The 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.  
Oven  
Remove the rod shelves.  
Use a fine steel wool soap pad to remove stubborn stains from the  
rod shelves and the floor of the oven.  
Oven Liners  
The surface of the ‘Credaclean’ oven liners are treated on the mottled face with a  
special vitreous enamel which absorbs cooking soils. At temperatures of 220oC  
(425oF) or above, the special surface enables these soils to be slowly destroyed.  
The higher the temperature the more effective it is. In most cases normal  
cooking operation at this temperature will permit this cleaning operation to  
proceed during cooking. However if higher cooking temperatures are not used  
regularly it may be necessary, to prevent heavy soiling, to run the oven without  
a meat pan at maximum setting for a couple of hours. This may be necessary  
once a month or once every two or three months depending on the type and  
amount of oven cooking.  
Oven Lamp  
Replacement  
Warning: Switch off the appliance at the main cooker wall switch before  
replacing the oven lamp.  
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  
remove. Reach into the aperture with fingers, and unscrew the lamp anti-  
clockwise. Fit replacement lamp (15W 300°C rated SES), refit dome.  
27  
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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.  
Use the anti-splash tray supplied under the food support.  
Oven Baking  
Uneven rising of cakes  
Ensure that the oven shelves are level by using a spirit  
level on the rod shelf and adjusting, using suitable  
packing e.g. wood, under the feet of the appliance. This should  
be checked both left to right and front to back. Ensure that the  
food is positioned centrally in the oven.  
Sinking of cakes  
The following may cause cakes to sink:  
1. Preheat of fan ovens.  
2. Cooking at too high a temperature.  
3. Using normal creaming method with soft margarine.  
Over/Under cooking  
Fast/Slow cooking  
Refer to the cooking times and temperatures given in  
the oven temperature charts, however, it may be necessary to  
increase or decrease temperatures by 10˚C to suit  
1
4
personal taste. Do not use utensils greater than 56mm (2 / ") in  
height, for roasting.  
28  
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Something Wrong with your Cooker?  
Before contacting your Creda Service Centre/Installer, check the problem guide below;  
there may be nothing wrong.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Nothing works.  
Is the main cooker wall switch turned on?  
Check other appliances, there may be a power cut.  
Grill does not work.  
Oven works.  
Grill with the door open.  
Grill keeps turning on and off. When the grill control is operated at a setting less than maximum  
this is normal regulator operation and is not a fault.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10oC to suit your taste.  
Oven does not cook  
evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Hotplates are slow to boil  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Condensation on the wall at Steam and/or condensation may appear from the vent at the  
the rear of the cooker.  
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 Steam is a by-product of cooking any food with a high water  
oven after use.  
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 page).  
29  
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Key Contacts  
Service  
Creda has the largest appliance manufacturer’s service team in Europe, trained  
specialists directly employed by us to ensure your complete confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 502 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 54 64 74  
All Creda Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
May 2001 Part no. 4966200025-01  
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