User manual CANNON HB10425

[. . . ] ICON 1000 Use and Installation Instructions This appliance must be installed in accordance with the regulations in force and only used in a well ventilated space. Read these instructions before installing or using the appliance and retain them for future use. 4666200043-01 CONTENTS PAGE Introduction For Your Safety Clock/Minute Minder Operation Hotplate Griddle Twin Grill Fan Oven Conventional Oven Oven Cooking Charts The Slow Cook Setting Storage Compartment Care and Cleaning Something Wrong with your cooker?Installation Instructions Key Contacts 3 4 6 8 9 11 12 14 15 17 17 18 20 21 Back Cover DISPOSAL OF YOUR PRODUCT To minimise risk of injury to children please dispose of your product carefully and safely. [. . . ] The heating of the oven is achieved by turning the control knob clockwise to the required temperature as recommended in the temperature charts. The pilot light will immediately come on and will automatically go off and on during cooking as the oven thermostat maintains the correct temperature. 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 seal. The correct positioning of food is indicated on the temperature charts. TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL OVEN Wipe the joint, dry well with a clean cloth, kitchen tissue etc. Meat which has been stored in a refrigerator should be allowed to come to room temperature for approximately 30 minutes before cooking and frozen meat or poultry must be completely defrosted beforehand. Beef, lamb, mutton and poultry may be lightly floured, but pork should be scored, brushed lightly with oil and rubbed with salt to give crisp crackling. (Small joints weighing less than 1. 75kg (31/2lb) 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). Additional fat should not be added, except for veal, very lean meat or poultry which can be `larded' with bacon fat or brushed very sparingly with cooking oil or melted fat. It is not necessary to baste, when roasting in an electric oven and liquid / stock should not be added to the pan. 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. TIMES AND TEMPERATURES FOR ROASTING The secret of succulent, tender meat, is not to roast it too quickly at too 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 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 given below 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 (3lbs) takes longer per 450g (1lb) cook in the time given for `minutes' per 450g (1lb) without the `minutes' over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. The weight of stuffing should be added to the oven ready weight of the meat / poultry to calculate roasting times. [. . . ] Your cooker must stand on a flat surface so that the hob is perfectly level, and the cooker is stable and cannot be rocked, this is easily achieved by adjusting the three feet which are under the front of the cooker, if necessary. STABILITY CHAIN The cooker must be fitted with a stability device firmly secured to the fabric of the building. The M6 bolt at the top of the rear of the cooker can be used to engage a stability chain. The chain must be fitted to the wall behind the cooker. 25 INSTALLATION INSTRUCTIONS The cooker is designed to match the depth of standard 600mm worktops. [. . . ]