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Resumen del manual
Whether you prefer meat rare, medium or well done. 2. The size and shape of your joint. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1.5kg (3 lbs) takes longer per 450g (1 lb) cook in the time given for ‘minutes’ per 450g (1 lb) without the ‘minutes’ over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. N.B. Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switch ON, then the grill element will become hot. The correct positioning of food is indicated in the temperature charts. Conventional Oven -Cooking Chart MEAT Note: Where times are stated, they are approximate only. Conventional Oven Meat Preheat Temperature °C Time (approx.) Position in Oven Beef Yes 190/200 25-30 mins per 450g (1 lb) + 25 mins over. Runner 3 from bottom of oven. In meat pan on runner 2 Lamb Yes 190/200 25-30 mins per 450g (1 lb) + 25 mins over. Pork Yes 190/200 30-35 mins per 450g (1lb)+ 30 mins over Veal Yes 190/200 25-35 mins per 450g (1 lb) + 30 mins over Poultry/Game up to 4kg (8lb) Yes 180/190 18-20 mins per 450g (1 lb) + 20 mins over Turkey up to 5.5kg (12lb) Turkey over 5.5kg (12lb) Yes Yes 190 180 22 mins per 450g (1 lb) eg. 5.5kg (11lb) = 242 mins 18 mins per 450kg (1lb) eg. 10kg (22lb) = 352 mins Casserole Cooking Yes 140/160 2-21/2 hrs Runner 3 If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef: Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C Conventional Oven -Cooking Chart BAKING Food Conventional Oven Cooking Preheat Temperature and Time Position in Oven from bottom Scones Yes 220/230°C approx. 10-15 mins. Runners 1 & 4 Small Cakes Yes 190/200°C approx. 20-25 mins. Runners 1 & 4 Victoria Sandwich Yes 180/190°C 61/2”–7” tins approx. 20 mins. 8”–81/2” tins approx. 30 mins. Runners 1 & 4 Sponge Sandwich (Fatless) Yes 190/200°C 7” tins 15-20 mins. Runners 1 & 4 Swiss Roll Yes 200/210°C approx. 10-15 mins. Runner 4 Semi-rich Cakes Yes 160/170°C 61/2”–7” tins 11/4”–11/2” hours 8”–9” tins 2”–21/2” hours Runner 3 Shortcrust Pastry Yes 200/210°C depending on use Runners 2 & 5 Puff Pastry Yes 220°C approx. depending on use Runner 2 & 5 Yorkshire Pudding Yes 210/220°C 45-50 mins. Runner 5 Individual Yorkshire Puddings Yes 210/220°C approx. 20-25 mins. Runner 5 Milk Pudding Yes 150/160°C approx. 2”–21/2” hours Runner 2 Baked Custard Yes 150/160°C approx. 45-55 mins. Runner 2 Bread Yes 230°C 50-60 mins reducing to 210/220oC 230°C 45-50 mins after first 10 minutes Runners 1 & 4 Meringues Yes 100/110°C Large 31/2”–41/2” hours Small 21/2–3” hours Runner 1 Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. Care and Cleaning Electric sealed hotplates (KD3E1E) Ceramic hob (KD3C1E) Grill Control Panel The cleaning of sealed hotplates should be done when they are cold, using a soap filled Brillo pad, following the grain of the hotplate. This will ensure that any stubborn, burnt on spillages are removed. Wipe over with a damp clean cloth, making sure that all the cleaner has been removed. Finally, turn on hotplate to warm for a few minutes, then smear with a little cooking oil to provide a protective coating, or the restorative agent Homecare Four Hob, available from our spares department or leading supermarkets. The bezels will mellow with use to a burnished gold colour, a soap filled Brillo pad will help to keep them bright, care should be taken not to damage the vitreous enamel hob surface. Note: We do not recommend the use of decorative covers over the hot hotplates as these can hold condensation and cause corrosion. Accidental operation with a cover in place can cause intense heat. Never place saucepan lids on the hotplates, as this may cause corrosion. To reduce the amount of cleaning always ensure that the hob and cooking utensils are clean and dry before use. Regular use of cleaner conditioner is recommended for proper care and protection of the hob surface. Apply conditioner before using the hob for the first time. It contains a mild cleaning agent, so that subsequent applications may clean off soil and apply a protective film at the same time. For stubborn stains or heavy soiling use any of the following materials, and finish off with conditioner. 1. Cif, non-scratch scouring cream. 2. Liquid Gumption Kitchen Cleanser. 3. Special Powder Cleanser. Powder Cl...
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