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 cook foods, just above simmering.
To maintain rolling boil for preserve making.
5 or 6 To seal meat and fry fish.
6 Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Safety
requirements
for deep fat frying1. Use a deep pan, large enough to completely cover the 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. 
						

							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 essentially Flat
Aluminium
Stainless steel with single layer copper 
base
Stainless steel with sandwich bases of 
aluminium and stainless or aluminium 
and copper
Enamelled steel
Enamelled aluminium
Enamelled based cast iron
With Extra Care
Copper
Toughened glass or ceramic / glass / 
potteryNot Recommended
Mild steel, Ferro-magnetic or stainless 
with a magnetic sandwich base
Ceramic*
s y a w l A✓
✓
✓✓r e v e N✗ ✗
✗✗
Use good quality flat-based  
cookware on all electric heat  
sources.Use gauze, metal pan  
diffusers, asbestos mats and  
stands e.g. Wok stands - they  
can use overheating.
Always ensure pans have  
clean, dry bases bifore  
use.Use utensils with skirts or  
rims e.g. buckets and some  
kettles.
Ensure pans match size of  
heating area.Use badly dented or distorted  
pans.
Remember good quality pans  
retain heat well, so generally  
only a low or medium heat is  
necessary.Leave an element switched  
on when not cooking.
Ensure pan handles are  
positioned safely and away  
from heat sources.Cook food directly on the  
ceramic glass.
Always lift pans, do not drag.Drag or slide utensils, along  
the hob surface.
Always use pan lids except  
when frying.
Deal with spillages  
immediately but with care. 
						

							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 ceramic hob, e.g. do not use asbestos mats, aluminium
or wok stand.
Do notleave any utensils, food or combustible items on the hob when it is not in use.
Do notplace aluminium or plastic foil, or plastic containers on the hob.
Do not
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 notleave utensils partly covering the heated areas. Always ensure that they are placet 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. 
						

							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 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 halogen hobs, the use of
these pans must be in accordance with the saucepan manufacturers’ recommendations.
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. 
						

							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 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. 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.
Fixing the Grill Pan
HandleThe 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.
Always hold the dripping pan handle in the highlighted zone marked OK in figure 4.
Fig. 1
Recess
Fig. 2
Fig. 3
Always fit the screw prior to use.
Fig. 4
NO
OK
The food to be cooked should be placed on the grill pan/grill pan food suppor t.
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 compar tment will be heated when the oven is
in use.
Grill Compartment
as a ‘Hotcupboard’
Do not operate the grill control when using the compartment 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. 
						

							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 a n.
Fish in breadcrumbs 5 15 - 20 mins.
Pre - Cooked potato
products5 15 - 20 mins.
Pizzas 5 12 - 15 mins. in the base of the grill pan.
Browning o f fo od 68 - 10 mins. Dish placed directly on base of the
gr ill p a n a nd  p a n p la c e d  o n the  b a s e  o f the  gr ill
compartment.
The settings in the above guide have been developed to cook food successfully without excessive fat spitting and
splashing. 
						

							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 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 PositionsThe 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 / poultr y
before calculating the cooking time.
(c) Place the joint in the meat pan supplied with your cooker. 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.
(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 poultr y 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.
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 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. 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. 
						

							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.
Poultry/Game
up  to  4 k g (8 lb )Yes 180/19018-20 mins per 450g
( 1 lb )  +  2 0  min s  o v e r.
Tur k e y  up  t o
5.5kg (12lb)Ye s 1 9 0
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 minsRunner 3
from bottom
of oven
Turkey over
5.5kg (12lb)Ye s 1 8 018 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
C asserole
CookingYes 140/160 2- 2 ½ hrs 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 inser t a meat thermometer
into the thickest par t of a joint, or the thickest part of poultr y thighs, during the cooking period. The meat thermometer
will indicate when the required internal temp has been reached.
Beef:Rare: 60°CLamb:80°CPoultry:90°C
Medium: 70°CPork:90°C
Well Done: 75°CVeal:75°C 
						

							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 Yes160/170°C 61½-7 tins 1¼ -1½ hours 8-9
tins 2- 2 ½  hoursRunne r 3
Shortcrust Pastry Yes 200/210°C depending on use Runners 2 & 5
Puff Pastry Yes 200/210°C approx. depending on use Runners 2 & 5
Yorkshire Pudding Yes 210/220°C 45-50 mins. Runner 5
Individual Yorkshire
PuddingsYes 210/220°C approx. 20- 25 mins. Runner 5
Milk Pudding Yes 150/160°C approx. 2-2½ hours Runner 2
Baked Custard Yes 150/160°C approx. 45-55 mins. Runner 2
Bread Yes230°C 50-60 mins reducing to 210/220°C
230°C 45-50 mins after first 10 minutesRunne rs  1  &  4
M e ringue s Ye s100/110°C Large3½-4½ hours
S ma ll 2 ½ - 3  ho ur sRunne r 2
Note:
If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this char t refer to cakes made with block margarine or butter only. 
						

							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 less fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.
Operation:
1.  Place the prepared food in the main oven and ensure the door is fully closed.
2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the
oven door is fully closed.
Storage and re-heating of food:
1.  If food is to be frozen or not used immediately, place it in a clean container and cool as soon as
possible.
2. Always thaw frozen food completely in the refrigerator before re-heating.
3. Always reheat food thoroughly and ensure it is piping hot before serving.
4. Only re-heat food once.
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.
2.  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.
3.   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.
4.  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.
5.  Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat
thermometer before serving.
6.  Always thaw frozen foods completely before cooking. We do not recommend placing frozen food
in the oven to cook.
7.  Always bring soups, liquids and casseroles to the boil before placing in the oven.
8.   Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to
prevent loss of moisture.
9.  Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.
10. Always adjust seasoning before serving.
11. 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.
12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid
overcooking.