Indesit KD3C1E Instructions For Installation And Use Manual - Page 21

Browse online or download pdf Instructions For Installation And Use Manual for Cookers Indesit KD3C1E. Indesit KD3C1E 32 pages. 50cm free standing electric cooker

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Conventional Oven

Oven Control

Oven Positions

Heating of the oven is achieved by turning control clockwise to the

required oven temperature scale on the control panel, as recommended

in the temperature charts. The pilot light will immediately come on

and will then automatically go off and on during cooking as the oven

thermostat maintains the correct temperature.

The cooking charts provided in this book are a guide only, giving

approximate cooking temperatures and times. To suit personal taste and

requirements, it may be necessary to increase or decrease temperatures

by 10˚C

The oven is fitted with two rod shelves. The oven is heated by two tubular

sheathed elements located under the floor of the oven and on the oven

roof, inside the cavity. It should be noted that at the end of a cooking

period there may be a momentary puff of steam when the oven door is

opened. This will disperse in a few seconds and is a perfectly normal

characteristic of an oven with a good door seal.

The correct positioning of food is indicated in the temperature charts.

To prepare meat and poultry for roasting in your conventional oven.

(a)

Wipe the joint, dry well with a clean cloth, kitchen tissue etc. and weigh

it. Meat which has been stored in a refrigerator should be allowed to

come to room temperature for approximately 30 minutes before cook

ing, and frozen meat or poultry must be completely defrosted before

placing in the oven.

(b) The weight of any stuffing used should be added to the oven ready

weight of the meat / poultry before calculating the cooking time.

(c)

Place the joint in the meat pan supplied with your cooker.

Small joints weighing less than 1.75kg (3

smaller meat pan/tin - or they may be 'pot roasted' - a small joint in a

large meat pan causes unnecessary oven splashing and evaporation of

meat juices.

(d) Additional fat should not be added, except for veal, very lean meat or

poultry which can either be 'larded' with fat bacon or brushed very

sparingly with cooking oil or melted fat.

(e) Beef, lamb, mutton and poultry may be dusted lightly with

seasoned flour to give a crisp outer surface. The skin of duck and

goose should be pricked to release excess fat during cooking,

and the rind of pork should be scored, brushed lightly with oil,

and rubbed with salt, to give crisp crackling.

(f)

Potatoes for roasting only require to be brushed with cooking oil

or melted fat.

(g) It is not necessary to baste when roasting in an electric oven and

stock or liquid should not be added to the meat pan since this

only causes unnecessary soiling, steam and condensation.

For optimum cooking performance, there must be clearance between meat

pan and oven sides. The meat pan must be placed lengthways in the oven to

allow for air circulation.

lbs) should be roasted in a