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Resumen del manual
hours Cakes: Small & Queen 2 and 5 180-190 20-25 Victoria sandwich 2 and 5 180-190 20-25 Gingerbread 3 150-160 1.-1. hours Madeira 3 170-180 1-1. hours Rich fruit 3 150-160 2.-23/4 hours Christmas 2 140-150 Depending on size 3-4.h Meringues 2 90-100 2.-3 hours Convenience Foods Fish 3 180-190 20-30 Fish pie (potato topped) Shepherds pie 3 200-210 20-25 Fruit pies and crumbles4 210-220 40-45 Milk puddings 2 150-160 1.-2 hours Pastry: Choux- Chocolate eclairs 2 and 5 190-200 30-35 Profiteroles 2 and 5 180-190 20-30 Shortcrust- Mince pies 2 and 5 200-210 15-20 Flaky/Puff pies 3 220-230 30-40 Quiche Lorraine/tarts/flan Meat pie 5 200-210 30-45 Plate tarts/pies 2 and 5 200-210 30-45 Scones2 and 5 230-240 8-12 Souffles 3 200 30-40 Roasting Meat and Poultry 1 180-200 See Roasting Chart Pasta e.g. Lasagne 3 200 30-40 Vegetable dishes Baked jacket potatoes 2 and 4 200 1-1. hours Baked stuffed marrow 5 200 30-35 Baked stuffed tomatoes 3 190 20-25 Roast potatoes 5 200-220 1-1. hours Yorkshire puddings: (large) 5 230 35-40 (individual) 2 and 5 230 35-40 18 ROASTING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10° C to suit individual preferences and requirements. The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time. TEMPERATURES (°C) COOKING TIME MEAT OVEN Beef180-200 20-35 minutes per .kg (1lb) and 20-35 minutes over Beef, boned180-200 25-35 minutes per .kg (1lb) and 25-35 minutes over Mutton and Lamb180-200 25-35 minutes per .kg (1lb) and 25-35 minutes over Pork and veal180-200 30-40 minutes per .kg (1lb) and 30-40 minutes over Ham180-200 30-40 minutes per .kg (1lb) and 30-40 minutes over Chicken180-200 15-20 minutes per .kg (1lb) and 20 minutes over Turkey and goose180-200 15-20 minutes per .kg (1lb) up to 3.kg (7lb) then 15 minutes per .kg (1lb) Duck180-200 25-35 minutes per .kg (1lb) and 25-35 minutes over Pheasant180-200 35-40 minutes per .kg (1lb) and 35-40 minutes over Rabbit180-200 20 minutes per .kg (1lb) and 20 minutes over Potatoes with meat180-200 according to size Potatoes without meat 190-200 according to size 19 CARE AND CLEANING CARE AND CLEANING ALWAYS SWITCH OFF THE ELECTRICITY SUPPLY AT THE MAIN WALL SWITCH AND ALLOW THE COOKER TO COOL BEFORE CLEANING CLEANING MATERIALS Before using any cleaning materials on your cooker, check that they are suitable and that their use is recommended by the manufacturer. CLEANING THE BRASS PLATED HANDLES - WHERE FITTED It is strongly recommended that only hot soapy water is used for cleaning the door handles. Any other cleaning materials will dull the brass plated finish. CLEANING THE OUTSIDE OF THE COOKER DO NOT use abrasive cleaning materials, or scourers on the outside of the cooker as some of the finishes are painted and damage may occur. Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Regularly wipe over the splashback, hob, doors and cooker sides using a soft cloth and liquid detergent. DO NOT ATTEMPT TO REMOVE ANY OF THE CONTROL KNOBS FROM THE PANEL AS THIS MAY CAUSE DAMAGE AND IS A SAFETY HAZARD. CLEANING THE HOB AND HOTPLATE TRIMS Clean the hob surface with liquid detergent or a mild abrasive cream cleaner, e.g. Jif. The chrome hotplate trims are removable for cleaning, and can be washed in the dishwasher. The hotplate supports should NOT be removed. CLEANING THE GRILL DEFLECTOR, GRILL AND OVEN FURNITURE All removable parts, with the exception of the grill pan handle can be washed in the dishwasher. The grill pan, grill deflector and oven shelves can be cleaned using a soap impregnated steel wool pad. The grill pan grid should be cleaned using hot soapy water. Soaking first in soapy water will make cleaning easier. CLEANING INSIDE THE OVEN AND GRILL COMPARTMENTS The vitreous enamel in the grill compartment and the oven top and base can be cleaned using normal oven cleaners or aerosol oven cleaners with care. Ensure that the manufacturers instructions are followed and that all parts are well rinsed afterwards. Aerosol cleaners must not be used on the Stayclean side linings and must not come into contact with elements as this may cause damage. CARE OF STAYCLEAN SURFACES Your cooker has oven linings which are coated with a special finish to help make cleaning the oven easier. The Stayclean surfaces destroy splashes of food and fats when the oven temperature is raised to around 220°C. It is a good idea to run the oven for an hour or two per week without food to ensure continued good performance from the Stayclean finish. 20 THINGS TO NOTE When operating the cooker at higher temperatures than used...