User manual PERFORMANCE SR 3 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. [. . . ] 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. ) 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. Warning: Take care as the grill will be hot – always wear oven gloves. Excess fat build up in the bottom of the pan could cause a fire hazard. Fixing the Grill Pan Handle The grill pan handle is detachable from the pan to facilitate cleaning and storage. Fit the handle to the grill pan so that the external ‘hooks’ embrace the edge of the pan (fig. Make sure that the middle part of the handle fits exactly the protruding support of the pan (fig . 2) and holds the pan from the bottom. The best results are achieved by placing the oven rack on the uppermost shelves. Pouring a little water into the grill pan will make the collection of grease particles more efficient and prevent the formation of smoke. The food to be cooked should be placed on the grill pan/grill pan food support. 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, cooking 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. (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. 12 Conventional Oven - Cooking Chart MEAT Note: Where times are stated, they are approximate only. GB Conventional Oven Meat Preheat Yes Yes Yes Yes Yes Yes Yes Yes Temperature °C 190/200 190/200 190/200 190/200 180/190 190 180 140/160 Time (approx. ) 25-30 mins per 450g (1lb) + 25 mins over. 10 kg (22lb) = 352 mins Runner 3 from bottom of oven In meat pan on runner 2 Position in Oven Beef Lamb Pork Veal Poultry/Game up to 4kg (8lb) Turkey up to 5. 5kg (12lb) Turkey over 5. 5kg (12lb) Casserole Cooking 2-2 ½ hrs Runner 3 If using aluminium foil: 1 2 3 4 Remember it is important to increase the cooking time by one third. [. . . ] 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. [. . . ]