Indesit Kd3c1(w)g Manual

11
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...

12
Hotplates General Information Notes
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 fur ther
information refer to manufacturers’ instructions.
✓suitable ✗unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.
PANS SHOULD
Notbe concave (bowed in)
Notbe convex (bowed out)
Notbe rimmed
Notbe deeply ridged
But...

13
Hotplates General Information Notes
Do Not
Do notcook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the
hob.
Do notuse the hob as a worktop surface as damage may occur to the smooth surface of the hob.
Do notdrag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob.
Do notallow a cooking utensil to come into contact with the hob surround.
Do not
place anything between the base of the utensil and the...

14
Choosing Your  Utensils
Do notuse utensils with rough bases.
Do notuse lightweight utensils with thin, distorted or uneven bases.
Do notuse lightweight enamelled steel utensils.
Do notuse cast iron utensils.
Do notuse 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 notuse a utensil with a convex base.
Do notuse glass ceramic utensils.
Do notuse use lightweight saucepans with plain...

15
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:

Open the grill door.

Pre-heat the grill on setting 6 for approximately 5 minutes (see chart on guide to grilling).
Grill Pan Handle
Fix the grill pan handle securely in position. See below.

Food which only requires browning should be placed directly on/in the...

16
Grill Chart
Pre - heat the grill for 5 minutes on maximum control setting before grillino
GRILL CHART
Food Grill Se tting Approximate  Cooking time
Toasting of Bread
products63 - 10 mins.
Small cuts of meat,
sausages, bacon, etc.5-6 15 - 20 mins.
Chops etc. Gammon
steaks C hicken
pieces520 - 25 mins. Wire food support used in
up tur ne d  p o s itio n fo r  c hic k e n.
F is h: finge rs  W ho le
F ille ts51 0  -  2 0  mins .  W ho le  fis h a nd  fille ts  p la c e d  in the
b a s e  o f the  gr ill p...

17
Conventional Oven
Oven ControlHeating 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...

18
Conventional Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Conve ntional Ove n
Meat Pre-
he a tTe mp e ra t ure
°CTime  (appro x .) Pos ition in
Ove n
Beef Yes 190/20025-30 mins per 450g
( 1 lb )  +  2 5  min s  o v e r.
Lamb Yes 190/20025-30 mins per 450g
( 1 lb )  +  2 5  min s  o v e r.
Pork Yes 190/20030-35 mins per 450g
( 1 lb )  +  3 0  min s  o v e r.
In meat p an
o n runner 2
Veal Yes 190/20025-35 mins per 450g
( 1 lb )  +  3 0  min s  o v e r....

19
Conventional Oven - Cooking Chart BAKING
Foo d
Conventional Ove n Cooking
Pre -
he a tTemperature  and TimePos ition in Ov e n
from bottom
Scones Yes 220/230°C approx. 10- 15 mins. Runners 1 & 4
Small Cakes Yes 190/200°C approx. 20-25 mins. Runners 1 & 4
Victoria Sandwich Yes180/190°C 6½-7 tins approx. 20 mins.
8-8½ tins approx. 30 mins.Runne rs  1  &  4
Sponge Sandwich
(Fatless)Yes 190/200°C 7 tins 15- 20 mins. Runners 1 & 4
Swiss Roll Yes 200/210°C approx. 10- 15 mins. Runner 4
Semi-rich Cakes...

20
Using the Main Oven for Other Functions
‘S’SLOW Setting
This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care
should be taken when warming bone china, as it may be damaged in a hot oven.
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:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is...