Indesit Electric Pressure Cooker KD3C1E User Manual

50cm Free Standing  
Electric Cooker  
Instructions for installation and use  
KD3C1E  
KD3E1E  
 
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.  
3
 
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 a NICEIC registered contractor, to a suit-  
able double-pole control unit with a minimum rating of  
32A and a minimum contact clearance of 3mm (applicable  
to newer properties, older properties where a 30A double  
pole control unit and a minimum contact clearance of  
3mm is acceptable).  
The double pole control unit should be fitted adjacent to  
the cooker, in accordance with IEE regulations. The control  
unit must be within 2 metres of, but not directly above the  
appliance and should be easily accessible in the event of  
an emergency.  
The power supply cable should conform to B.S.6004 with a  
conductor size of 6mm2 minimum.  
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.  
Siting the Cooker  
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.  
NOTE: This appliance must not be fitted on a platform.  
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  
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 than 650mm.  
4
 
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.  
Splashplate optional, apply to Parts Department  
(see Back Cover for contact number.)  
Splash Panel  
Kit (Wall Mounted)  
5
 
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  
G
Remove all packing from inside the oven and grill compartments before switching on for the  
first time.  
G
G
Understand the controls prior to using the appliance.  
Keep children away from the appliance when grilling as the surfaces will get extremely hot  
during and after use.  
G
G
G
G
Turn controls off when you have finished cooking and when not in use.  
Stand back when opening an oven door to allow any build up of steam or heat to disperse.  
Use dry good quality oven gloves when removing items from the oven/grill.  
Place pans centrally over the hotplate making sure handles are kept away from the edge of  
the hob and cannot become heated by other hotplate/pans.  
G
G
Take care to avoid heat/steam burns when operating the controls.  
Turn off the electricity supply at the wall switch before cleaning and allow the appliance to  
cool.  
G
G
G
Make sure the shelves are in the correct position before switching on the oven.  
Keep the oven and grill doors closed when the appliance is not in use.  
Take care when removing items from the grill when the lower oven is on as the contents will  
be hot.  
G
G
Keep the appliance clean, as a build up of grease or fat from cooking can cause a fire.  
Follow the basic principles of food handling and hygiene to prevent the possibility of bacterial  
growth.  
G
G
G
Keep ventilation slots clear of obstructions.  
Refer servicing to a qualified appliance service engineer.  
Take care to avoid touching heating elements inside the oven, as during use the oven  
becomes hot.  
6
 
Safety Information  
Never  
G
Never line the interior of the oven with foil as this may cause the appliance to overheat.  
G
Never leave children unsupervised where a cooking appliance is installed as all surfaces will  
be hot during and after its use.  
G
G
G
G
G
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.  
G
Never store chemicals/food stuffs, pressurised container in or on the appliance, or in cabinets  
immediately above or next to the appliance.  
G
G
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, or use a lid.  
DO NOT LEAVE UNATTENDED WHILE COOKING.  
G
G
G
G
G
G
Never operate the grill with the grill door closed as this will cause the appliance to overheat.  
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 use steam cleaners.  
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.  
7
 
Features - KD3C1E  
HOB VENTILATION SLOTS  
1200W  
1800W  
1800W  
1200W  
CONTROL  
PANEL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL DOOR SWITCH  
GRILL  
GRILL DOOR  
MAIN OVEN  
WIREWORK  
SHELF  
REMOVABLE  
INNER GLASS  
DOOR  
SUPPORTS  
OVEN ROD  
SHELVES  
PLINTH VENTILATION SLOTS  
MODEL & SERIAL  
NUMBER  
8
 
Features - KD3E1E  
HOB VENTILATION SLOTS  
1000W  
1500W  
1500W  
1000W  
CONTROL  
PANEL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL DOOR SWITCH  
GRILL  
GRILL DOOR  
REMOVABLE  
INNER GLASS  
DOOR  
MAIN OVEN  
WIREWORK  
SHELF  
SUPPORTS  
2 OVEN ROD  
SHELVES  
PLINTH VENTILATION SLOTS  
MODEL & SERIAL  
NUMBER  
9
 
Control Panel  
MAIN OVEN  
INDICATOR  
LIGHT  
❍❍❍ ❍  
RIGHT  
FRONT  
PLATE  
MAIN  
OVEN  
RIGHT  
REAR  
PLATE  
LEFT  
FRONT  
PLATE  
LEFT  
REAR  
PLATE  
GRILL  
Control Knobs  
The knobs for the hotplates can be rotated in either direction to  
provide variable heat control, the Main Oven 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.  
10  
 
Ceramic Hob - KD3C1E  
CAUTION: IF AT ANY TIME A CRACK IN THE SURFACE BECOMES VISIBLE, DISCONNECT THE  
APPLIANCE IMMEDIATELY FROM THE SUPPLY.  
Under no circumstances should the hob be used with aluminium foil in contact with the hob  
surface as damage can occur.  
The following boiling plates are located beneath the decorative circular patterned cooking  
areas:-  
Front left  
Rear left  
6 heat 1800W  
6 heat 1200W  
6 heat 1800W  
Rear right  
Front right 6 heat 1200W  
The cooking areas change colour when heated (become red) indicating which heating element is  
switched on. The cooking area returns to its original colour when the heating element is switched  
Off.  
Warning: Even though the cooking area has returned to its original colour it may still be hot.  
The controls for the hotplates can be turned in either direction.  
Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the  
control to a lower setting according to the size of the saucepan and the amount of liquid.  
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 over-heating, 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.  
11  
 
Use of Hotplates - KD3C1E  
Note:  
Under no circumstances should the hob be used with aluminium foil in  
contact with the hob surface.  
Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower  
setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are  
specially for smaller pans, low temperature cooking and simmering.  
Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life  
of the hotplate.  
Use of Hotplates - KD3E1E  
Note:  
Under no circumstances should the hob be used with aluminium foil in  
contact with the hob surface.  
The controls set the hotplates at six pre-set power levels. Each control can be used to select one of  
six temperature settings from a minimum at position 1 to a maximum at position 6.  
12  
 
Hotplates General Information Notes  
CONTROL SETTINGS GUIDE  
This is provided only as a guide – settings also depend on the type of pan used and the quality of  
food.  
Knob Position  
Type of food  
1
To melt butter, chocolate, etc.  
1 or 2  
To heat food gently.  
To keep small amounts of water simmering.  
To heat sauces, containing egg yolks and butter,  
To simmer: stews, meat, fish, vegetables, fruit.  
3
To heat solid and liquid foods.  
Keep water boiling.  
Thaw frozen vegetables.  
Make 2-3 egg omelettes.  
4 or 5  
To cook foods, just above simmering.  
To maintain 'rolling' boil for preserve making.  
5 or 6  
6
To seal meat and fry fish.  
Frying potatoes.  
Bringing water to the boil.  
Deep fat frying.  
Dissolve sugar for preserve making.  
Safety  
1. Use  
a
deep pan, large enough to completely cover the  
requirements for  
deep fat frying  
appropriate heating area.  
2. Never fill the pan more than one-third full of oil.  
3. Never leave oil or fat unattended during the heating or cooking  
period.  
4. Never 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.  
13  
 
General Information Notes  
Always ꢀ  
Never ✗  
PANS SHOULD  
G Use good quality flat-  
based cookware on all  
electric heat sources.  
G Always ensure pans have  
clean, dry bases before  
use.  
G Use gauze, metal pan  
diffusers, asbestos mats  
and stands e.g. Wok  
stands – they can cause  
overheating.  
G Use utensils with skirts or  
rims e.g. buckets and  
some kettles.  
Not be concave (bowed in)  
G Ensure pans match size of  
heating area.  
G Remember good quality  
pans retain heat well, so  
generally only a low or  
medium heat is necessary.  
G Ensure pan handles are  
positioned safely and  
away from heat sources.  
G Always lift pans, do not  
drag.  
G Use badly dented or  
distorted pans.  
G Leave an element  
switched on when not  
cooking.  
G Cook food directly on the  
ceramic glass.  
G Drag or slide utensils,  
along the hob surface.  
Not be convex (bowed out)  
Not be rimmed  
G Always use pan lids  
except when frying.  
G 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.  
14  
 
General Information Notes  
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.  
15  
 
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 hot  
plates.  
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  
 
Temperature Conversion Chart  
Main  
Convection  
Oven  
Top  
Convection  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
˚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  
 
Grilling  
GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN.  
CONTROL KNOBS MAY BECOME HOT DURING GRILLING.  
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL  
IS USED - CHILDREN SHOULD BE KEPT AWAY.  
To operate the grill proceed as follows:  
G Open the grill door.  
G Pre-heat the grill on setting 6 for approximately 5 minutes (see chart  
on guide to grilling).  
Grill Pan Handle  
G Fix the grill pan handle securely in position. See below.  
G Food which only requires browning should be placed directly on/in  
the grill pan in the grill pan runner, or on the floor of the grill  
compartment. (the grill pan grid may be removed.)  
G Leave the control on setting 6 for toast, sealing and fast cooking of  
foods. For thicker foods requiring longer cooking turn the control to a  
lower setting after the initial sealing, on both sides, on setting 6. The  
thicker the food the lower the control should be set.  
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.  
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.  
18  
 
Grilling  
The food to be cooked should be placed on the grill pan/grill pan food  
support.  
Place the grill pan on the runners and push back to the stop position  
when the grill pan is correctly positioned beneath the grill element.  
Plates and dishes placed on the floor of the grill compartment will be  
heated when the oven is in use.  
Grill Compartment Do not operate the grill control when using the compartment as a  
hotcupboard.  
as a ‘Hotcupboard’  
Do take care when removing plates, dishes and utensils from the grill  
compartment when the oven is in use as they may become quite hot.  
You may need to use oven gloves when removing warmed items.  
19  
 
Grill Chart  
Pre - heat the grill for 5 minutes on maximum control setting before grilling  
GRILL CHART  
Food  
Grill Setting  
Approximate Cooking time  
3 - 10 mins.  
Toasting of Bread  
products  
6
5-6  
5
Small cuts of meat,  
sausages, bacon, etc.  
15 - 20 mins.  
Chops etc.  
Gammon steaks  
Chicken pieces  
20 - 25 mins. Wire food support used in upturned  
position for chicken.  
Fish: fingers  
Whole  
10 - 20 mins. Whole fish and fillets placed in the  
base of the grill pan.  
5
5
5
Fillets  
Fish in breadcrumbs  
15 - 20 mins.  
15 - 20 mins.  
Pre - Cooked potato  
products  
Pizzas  
5
6
12 - 15 mins. in the base of the grill pan.  
8 - 10 mins. Dish placed directly on base of the  
grill pan and pan placed on the base of the grill  
compartment.  
Browning of food  
The settings in the above guide have been developed to cook food successfully without  
excessive fat spitting and splashing.  
20  
 
Conventional Oven  
Oven Control  
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.  
Oven Positions  
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.  
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) 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.  
21  
 
Conventional Oven  
Times and  
The secret of succulent, tender meat, is not to roast it too quickly, at too  
Temperatures for  
Roasting  
high a temperature. Best results are obtained when roasting is carried out  
at a low temperature. When a lower temperature is used, the joint loses  
less weight, is more tender (too high a temperature causes meat to be  
tough and dry) and the splashing of fat onto the oven interior is reduced  
to a minimum. When a complete meal is being cooked in the oven, cook-  
ing time may need to be increased and temperature may need to be  
raised for approximately the last 30 minutes of the cooking period (for  
instance when cooking Yorkshire pudding to serve with roast beef). The  
suggested times and temperatures should be used as a guide, but may  
vary according to:-  
1. 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.  
22  
 
Conventional Oven - Cooking Chart MEAT  
Note: Where times are stated, they are approximate only.  
Conventional Oven  
Position in  
Oven  
Pre- Temperature  
Time (approx.)  
Meat  
heat  
˚C  
25-30 mins per 450g (1  
lb) + 25 mins over.  
Beef  
Yes  
190/200  
25-30 mins per 450g (1  
lb) + 25 mins over.  
Lamb  
Pork  
Veal  
190/200  
Yes  
Yes  
Yes  
30-35 mins per 450g  
(1lb)+ 30 mins over  
In meat pan  
on runner 2  
190/200  
190/200  
25-35 mins per 450g  
(1 lb) + 30 mins over  
Poultry/Game  
up to 4kg (8lb)  
18-20 mins per 450g  
(1 lb) + 20 mins over  
180/190  
190  
Yes  
Yes  
Turkey up to  
5.5kg (12lb)  
22 mins per 450g (1 lb) eg.  
5.5kg (11lb) = 242 mins  
Runner 3  
from bottom  
of oven.  
18 mins per 450kg (1lb)  
eg. 10kg (22lb) = 352 mins  
Turkey over  
5.5kg (12lb)  
Yes  
Yes  
180  
Casserole  
Cooking  
1
2
2-2 / hrs  
140/160  
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:  
Medium:  
Well Done:  
60˚C  
70˚C  
75˚C  
Lamb:  
Pork:  
Veal:  
80˚C  
90˚C  
75˚C  
Poultry:  
90˚C  
23  
 
Conventional Oven - Cooking Chart BAKING  
Conventional Oven Cooking  
Food  
Pre-  
heat  
Position in Oven  
from bottom  
Temperature and Time  
Scones  
Runners 1 & 4  
Runners 1 & 4  
Runners 1 & 4  
220/230˚C approx. 10-15 mins.  
Yes  
Yes  
Small Cakes  
Victoria Sandwich  
190/200˚C approx. 20-25 mins.  
1
2
180/190˚C 6 / ”–7” tins approx. 20 mins.  
Yes  
Yes  
Yes  
1
2
8”–8 / ” tins approx. 30 mins.  
Sponge Sandwich  
(Fatless)  
Runners 1 & 4  
Runner 4  
190/200˚C 7” tins 15-20 mins.  
200/210˚C approx. 10-15 mins.  
Swiss Roll  
1
1
1
2
4
1
2
160/170˚C 6 / ”–7” tins 1 / ”–1 / ” hours  
Runner 3  
Semi-rich Cakes  
Shortcrust Pastry  
Puff Pastry  
Yes  
Yes  
2
8”–9” tins 2”–2 / ” hours  
200/210˚C depending on use  
220˚C approx. depending on use  
210/220˚C 45-50 mins.  
Runners 2 & 5  
Runner 2 & 5  
Runner 5  
Yes  
Yes  
Yorkshire Pudding  
Individual Yorkshire  
Puddings  
210/220˚C approx. 20-25 mins.  
Yes  
Yes  
Runner 5  
1
Milk Pudding  
Baked Custard  
Bread  
2
150/160˚C approx. 2”–2 / ” hours  
Runner 2  
Runner 2  
150/160˚C approx. 45-55 mins.  
Yes  
Yes  
230˚C 50-60 mins reducing to 210/220oC  
230˚C 45-50 mins after first 10 minutes  
Runners 1 & 4  
Runner 1  
1
1
2
2
100/110˚C Large 3 / ”–4 / ” hours  
Meringues  
Yes  
1
2
Small 2 / –3” hours  
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.  
24  
 
Care and Cleaning  
Electric sealed  
hotplates  
(KD3E1E)  
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.  
Ceramic hob  
(KD3C1E)  
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 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,  
following 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  
surface easier to clean thus ensuring that years of heavy abrasive  
cleaning do not progressively dull the surface.  
Grill  
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 grill runners and the floor of  
the compartment.  
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.  
25  
 
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.  
Warning: 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.  
Ovens  
Remove the rod shelves and grill pan.  
Use a fine steel wool soap pad to remove stubborn stains from the  
rod shelves, grill pan and the floor of the oven.  
Oven Shelf Supports  
The shelf supports are removable and dishwasher safe.  
To remove hold the support at the front and pull away from the oven  
side, this can then be cleaned in a sink or a dishwasher.  
When removed it allows access to the oven side, which can be cleaned  
with warm soapy water.  
To refit the support, insert the longer leg into the rear fixing hole and  
push in the front leg.  
26  
 
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.  
Oven Baking  
Uneven rising of cake  
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. Cooking at too high a temperature.  
2. 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  
personal taste.  
1
4
Do not use utensils greater than 2 / ins in height.  
1. Too large baking sheet used. (See 'Cookery Notes')  
2. Over loading of oven and always ensure even air  
gaps around baking tins.  
Uneven cooking of  
cakes  
Uneven rising of cakes  
Ensure that the shelf is level (see above) and that the  
food is positioned centrally in the oven.  
Food is taking too long  
to cook  
Only cook one item at a time to avoid overloading the  
oven.  
27  
 
Something Wrong with your Cooker?  
Before contacting your nearest Service Centre/Installer, check the problem guide  
below; there may be nothing wrong with your cooker.  
Problem  
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?  
There may be no electricity supply.  
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 10˚C to suit your taste.  
Oven temperature seems  
too high or too low.  
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.  
Marks appearing on  
hotplates.  
Can not clean hob /  
hotplates.  
The hob surround can be cleaned with warm soapy water and a  
cream cleaner, such as Cif. The sealed hotplates should be  
cleaned regularly, (please refer to the Care and Cleaning section  
for further information.  
Please note that replacement hob cleaning kits are available  
from our parts department, see Key Contacts, back page.  
Grill not working.  
The grill door MUST be open.  
When the grill control is operated at a setting less than  
maximum, this is normal regulator operation, not a fault.  
Grill keeps turning on and  
off.  
Steam and/or condensation may appear from the vent at the 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.  
Condensation on the wall at  
the rear of the cooker.  
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  
28  
 
If It Still Won’t Work...  
Contact the Service Office (0870 6070805)  
If something is still wrong with your appliance after you have been through the  
‘Something Wrong’ list:  
1. Switch off and unplug the appliance from the mains.  
2. Call your nearest Service Office or local importer.  
When you contact us we will want to know the following:  
1. Your name, address and postcode.  
2. Your telephone number.  
3. Clear and concise details of the fault.  
4. The Model number and the Serial number of your appliance.  
5. 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.  
Spare Parts  
Please remember your new appliance is a complex piece of equipment.  
‘DIY’ repairs or unqualified and untrained service people may put you in danger, could  
damage the appliance and might mean you lose cover under the Parts Guarantee.  
If you do experience a problem with the appliance don’t take risks, call in our Service  
Engineer. Our Parts are designed exclusively to fit your appliance. Do not use them for  
any other purpose as you may create a safety hazard.  
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  
29  
 
 
 
Key Contacts  
Repair Service and Information Desk  
UK: 0870 6070805  
(Open 8am to 5.30pm Mon - Fri  
9am to 5pm Sat  
and 10am to 4pm Sun  
Closed Bank Holidays)  
Note: Our operators will require the following information:-  
Model Number:  
Serial Number:  
Extended Warranty  
To join: UK 0870 442 7661  
(Open 8 to 8 Mon-Sun)  
Genuine Parts & Accessories  
Mail Order Hotline  
To join: UK 0870 558 5850  
(Open 8.30 to 5 Mon-Fri and 8.30 to 12 Sat).  
All Services are offered as an extra benefit and do not affect your statutory rights.  
Merloni Elettrodomestici UK Ltd, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
04/2004 Part No. 195042987.00  
 

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