User manual PERFORMANCE 24 EBV SCHEMA

[. . . ] 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 any temporary finish and also any moisture absorbed by the insulation. [. . . ] Dish placed directly on base of the grill pan and pan placed on the base of the grill compartment. Browning of food 6 9 Main Oven Oven Control (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. GB Heating of the oven is achieved by turning control clockwise to the required temperature scale on the control panel, as recommended in the temperature charts. The indicator 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 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. Oven Positions The correct positioning of food is indicated in the temperature charts. 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. Small joints weighing less than 1. 75kg (31/2 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. 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: 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. 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. Never cook joints of meat over 2. 7kg (6 Ib) 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. 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. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving. Always bring soups, liquids and casseroles to the boil before placing in the oven. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly. If using dried red kidney beans it is important that the beans are soaked and then boiled fora minimum of 10 minutes before using in any dish to destroy any toxins. [. . . ] To help the environment, Local Authority instructions should be followed for the disposal of your product. GB 1. Call your nearest Service Office or local importer. When you contact us we will want to know the following: 1. The date of purchase (please keep the receipt as evidence will be required when an engineer calls) enter the date here: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Please make sure you have all these details ready when you call. Disposal of old electrical appliances The European Directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE), requires that old household electrical appliances must not be disposed of in the normal unsorted municipal waste stream. [. . . ]