Stoves Q900 User Guide

							UsInG tHe MaIn oven - electRIc 
slow cooking (       setting or 100°c)
•	Make sure that frozen foods are thor -
oughly thawed before cooking.
•	 Do not slow cook joints of meat 
or poultry weighing more than 
2¼kg/4½lb.
•	 Preheat the oven to 170°c and cook 
for 30 minutes, then adjust the oven 
control to        or 100°c (slow cook 
setting)	for	the	remainder	of	the	
cooking time.
•	 Slow cooking times will be about 3 
times as long as conventional cooking 
times.
•	 Do not open the oven door unneces -
sarily during slow cooking, as this will 
result in heat loss at low tempera-
tures.
•	 Always	use	dishes	with	tightly	fitting	
lids.	To	rectify	badly	fitting	lids,	place	
foil over the dish underneath the lid.
aluminium foil
Use foil only to cover food or cooking 
dishes, using foil to cover the shelves or 
oven	base	creates	a	fire	hazard.
cooking with a fanned oven
As this is a high efficiency oven, 
you may notice the emission of 
steam from the oven when the door 
is opened. please take care when 
opening the door.
If you are used to cooking with a conven-
tional	oven	you	will	find	a	number	of	dif -
ferences to cooking with a fan oven which 
will	require	a	different	approach:
There are no zones of heat in a fan oven 
as the convection fan at the back of 
the oven ensures an even temperature 
throughout the oven.  This makes it ideal for batch baking - eg; 
when planning a party as all the items will 
be cooked within the same length of time.
Foods are cooked at a lower temperature 
than a conventional oven, so conven-
tional recipe temperature may have to be 
reduced. Please refer to the conversion 
chart.
Preheating is generally not necessary as a 
fan oven warms up quickly. 
There	is	no	flavour	transference	in	a	fan	
oven, which means you can cook strong 
smelling	foods	such	as	fish	at	the	same	
time as mild foods - eg; milk puddings.
When batch baking foods that will rise 
during cooking - eg; bread - always 
ensure that enough space has been left 
between the shelves to allow for the rise.
notes:
When 2 or more shelves are being used, it 
may be necessary to increase the cooking 
time slightly.
Because the 2 oven shelves are wider 
than in many ovens, it is possible to cook 
2 items per shelf - eg; 2 victoria sand
-
wiches or 2 casseroles.
Although you need to keep in mind the 
points ‘To help the air circulate freely’ 
with careful choice of dishes and tins, it 
is possible to cook a complete meal, and 
perhaps something else for the freezer, in 
the oven at the same time.
When roasting meats, you will notice that 
fat splashing is reduced, which is due in 
part to the lower oven temperatures, and 
will help keep cleaning of the oven to a 
minimum.
Because a fan oven has an even tem-
perature throughout the oven, there is no 
need to follow the shelf positions given in 
the baking guide.   
						

							UsInG tHe MaIn oven - electRIc 
There is no need to interchange dishes 
onto different shelves part way through 
cooking, as with a conventional oven.
to help the air circulate freely
Position the shelves evenly within the 
oven and maintain a clearance from the 
oven roof and base.
If more than one cooking dish or bak-
ing tray is to be used on a shelf, leave a 
gap of at least 25mm between the items 
themselves and the oven interior.
Defrosting and cooling in the  
main oven
To defrost frozen foods, turn the main 
oven control to the defrost position, place 
the food in the centre of the oven and 
close the door.
To cool foods after cooking prior to refrig-
erating or freezing, turn the main oven 
control to the defrost position and open 
the door.
Defrosting times
Small	or	thin	pieces	of	frozen	fish	or	meat	
-	eg;	fish	filets,	prawns	&	mince	will	take	
approximately 1 - 2 hours.
Placing the food in a single layer will 
reduce the thawing time.
A medium sized casserole or stew will 
take approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take 
approximately 5 hours, remove the giblets 
as soon as possible. Be safe
Do not defrost stuffed poultry using this 
method.
Do not defrost larger joints of meat and 
poultry over 2kg/4lb using this method.
Never place uncooked food for defrosting 
next to cooked food which is to be cooled, 
as this can lead to cross contamination.
Defrosting	meat,	poultry,	and	fish	can	be	
accelerated using this method but make 
sure they are completely thawed before 
cooking thoroughly. Place meat and poul
-
try on a trivet in a meat tin.
MaIn oven BakInG GUIDe
cooking times & temperatures
The temperature settings and times given 
in the baking guide are based on dishes 
made with block margarine. If soft tub 
margarine is used it may be necessary to 
reduce the temperature setting.
Allow enough space between shelves for 
food that will rise during cooking.
Do not place items on the oven base as 
this will prevent air circulating freely.  
						

							UsInG tHe MaIn oven - electRIc 
Note:	This	is	a	high	efficiency	oven,	there-
fore some adjustment will have to be 
made to conventional cooking tempera-
tures. The table below shows conven-
tional	cooking	temperatures,	‘A’	efficiency	
temperatures and gas marks. For opti-
mum results, conventional temperatures need to be 
converted	to	‘A’	efficiency	temperatures.
For example, an item which would nor
-
mally cook at a conventional temperature 
of 180 °c, will now cook at the ‘A’ ef -
ficiency	temperature	of	160°C.
conventional temperature
(°c) ‘A’ Efficiency Oven
(°c) Gas Mark
100
110
130
140
150
160
180-190 200
220
230
250 100
110
120
130
140
150
160
170
180
190
2001/4
1/4
1/2
1
2
3
4-5 6
7
8
9
food type temperature   
settings (°c) time
approx. shelf
position
cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
christmas cake conv
190
180
150
150 fanned
160
160
125
125 15 - 25
20 - 30
2.5
HrS - 3HrS
2.5HrS - 3HrS
2 - 4
3
2
2
Puddings
Bread and butter pud-
ding
Fruit crumble 170
200150
175 45 - 1hr
40 - 1hr 3
3
Miscellaneous
Yorkshire	pudding:	
large
small
Shortcrust pastry 220
220
200200
200
180 40 - 48
15 - 20
Depends on 
filling 4 - 5
4 - 5
4 - 5  
						

							UsInG tHe MaIn oven - electRIc
traditional fruit cakes
It should be remembered that ovens can 
vary over time, therefore cooking times 
can	vary,	making	it	difficult	to	be	precise	
when baking fruit cakes.
It is necessary therefore, to test the cake 
before	removal	from	the	oven.	Use	a	fine	
warmed skewer inserted into the centre of 
the cake. If the skewer comes out clean, 
then the cake is cooked.
•	Follow the temperatures suggested  
in the recipe and then adjust accord-
ingly to the conversion table.
•	 Do not attempt to make christmas 
cakes larger than the oven can cope 
with, you should allow at least 25mm 
(1”)	space	between	the	oven	walls	
and the tin.
•	 Always follow the temperatures rec -
ommended in the recipe.
•	 To protect a very rich fruit cake dur -
ing cooking, tie 2 layers of brown 
paper around the tin.
•	 We recommend that the cake tin is 
not stood on layers of brown paper, 
as this can hinder effective circulation 
of air.
•	 Do not use soft tub margarine for 
rich	fruit	cakes,	unless	specified	in	
the recipe.
•	 Always use the correct size and 
shape of tin for the recipe quantities. Roast turkey
r
oasting turkey involves cooking two 
different types of meat - the delicate light 
breast meat, which must not be allowed 
to dry out, and the darker leg meat, 
which takes longer to cook.
The turkey must be roasted long enough 
for the legs to cook, so frequent bast -
ing is necessary. The breast meat can be 
covered once browned.
•	 Always make sure that the turkey is 
completely thawed and that the gib -
lets are removed before cooking.
•	 Turkey should be roasted at 160°c 
-	180°C	(fanned)	or	180°C	-	200°C	
(conventional)	for	20	minutes	per	
450g	(1	lb),	plus	20	minutes,	unless	
packaging advises otherwise.
•	 The turkey can be open roasted, 
breast side down, for half of the cook 
time, and then turned over for the 
remainder of the cooking time.
•	 If the turkey is stuffed, add 5 minutes 
per	450g	(1	lb)	to	the	cooking	time.
•	 If roasting turkey covered with foil, 
add	5	minutes	per	450g	(1	lb)	to	the	
cooking time.
To test if the turkey is cooked, push a 
fine	skewer	into	the	thickest	part	of	the	
thigh. If the juices run clear, the turkey 
is cooked. If the juices are still pink, the 
turkey will need longer cooking.  
						

							UsInG tHe MaIn oven - electRIc
Roasting guide
The times given in the roasting guide 
are only approximate, because the size 
and	age	of	the	bird	will	influence	cooking	
times as will the shape of a joint and the 
proportion of the bone.
Frozen meat should be thoroughly thawed 
before cooking. For large joints it is advis-
able to thaw over night.
Frozen poultry should be thoroughly 
thawed before cooking. The time required 
depends on the size of the bird - eg; a 
large turkey may take up to 48 hours to 
thaw.
Use of a trivet with a roasting tin will 
reduce fat splashing and will help to keep 
the oven interior clean. Alternatively, to 
help reduce fat splashing, potatoes or 
other vegetables can be roasted around 
the meat/poultry. notes:
•	
When cooking stuffed meat or poultry 
calculate the cooking time from the 
total weight of the meat plus the 
stuffing.
•	 For joints cooked in foil or covered 
roasters, and for lidded casseroles, 
add	5	minutes	per	450g	(1lb)	to	the	
calculated cooking time.
•	 Smaller joints weighing less than 
1.25kg	(2½lb)	may	require	5	minutes	
per	450g	(1lb)	extra	cooking	time.
•	 Position the oven shelf so that the 
meat or poultry is in the centre of the 
oven.
•	 It is recommended that the appliance 
is cleaned after open roasting.
cook in main oven at: 
160°c - 180°c (fanned)
180°c - 200°c (conventional)
approximate cooking time
(preheated oven)
Beefrare
Medium
Well done 20	minutes	per	450g	(1lb),	plus	20	minutes
25	minutes	per	450g	(1lb),	plus	25	minutes
30	minutes	per	450g	(1lb),	plus	30	minutes
lambMedium
Well Done
25	minutes	per	450g	(1lb),	plus	25	minutes
30	minutes	per	450g	(1lb),	plus	30	minutes
pork35	minutes	per	450g	(1lb),	plus	35	minutes
poultry20	minutes	per	450g	(1lb),	plus	20	minutes  
						

							oven & Grill Functions
The chart below details all of the functions which are available. Your oven may not 
have all of the functions shown here.
symbolfunction / 
feature Recommended Uses
conventional GrillThis function cooks food from the top and is ideal for a 
range of food from toast to steaks. As the whole grill is 
working you can cook large quantities of food.
Economy GrillFor smaller quantities of food, but is still ideal for any-thing from toast to steaks.
Fanned GrillThe fan allows heat to circulate around the food. Ideal 
for	thinner	foods	such	as	bacon,	fish	and	gammon	
steaks. Foods do not require turning. Use with the oven 
door closed
conventional GrillThis function is ideal for traditional roasting. The meat is 
placed in the middle of the oven, roast potatoes towards 
the top.
Top Heat onlyThe heat is ideal for browning the tops of food as it is 
not	as	fierce	as	the	grill	following	conventional	or	fanned	
cooking. Provides additional browning for dishes like 
Lasagna	or	Cauliflower	cheese.
Base Heat onlyThe base heat can be used to provide additional brown-ing for pizzas, pies and quiche. Use this function towards 
the end of cooking.
Fanned ovenThe even temperature in the oven makes this function 
suitable for batch baking, or batch cooking foods.
Fan and Base Heat 
onlyUsed	to	cook	open	pies	(such	as	mince	pies)	the	base	
element ensures that the base is cooked while the fan  
allows	the	air	to	circulate	around	the	filling	-	without			
being to intensive.
Intensive BakeSuitable for food with a high moisture content, such as 
quiche, bread and cheese cake. It also eliminates the 
need for baking pastry blind.
Defrosting and cool-ingTo defrost foods, such as cream cakes/gateaux, use with 
the oven door closed. For cooling dishes prior to refrig-eration, leave the door open. 
oven Temperature 
controlUse to select the oven temperature.
oven Selector 
controlUse to select the oven function.
lights onlyUse when the oven is switched off and cold to aid     
cleaning the oven.
USING THE oVEN/GrIll - MUlTI-FUNcTIoN  
						

							GRIllInG In tHe MaIn oven
The main oven grill & fanned grill are
fixed	settings	using	the	inner	element	
only. Make sure that the programmer is 
set to manual before grilling. When using 
either grill function, invert the grill pan 
trivet and preheat for 5minutes.
conventional grill
The door must be open when the grill
is used for conventional grilling - either
fully open or using the door stop
position - open the door about 75mm
and it will hold open.
If the grill door is closed while the grill
is in use, the grill will cycle on and off
at a high temperature, causing the
door to become hot.
(i)	Turn	the	selector	control	knob	to
the conventional grill setting.
(ii)	Turn	the	oven	temperature	control
knob to the full on setting.
fanned grill 
The door must be closed when the
fanned grill is used.
When opening the door, take care to 
avoid skin contact with any steam
which may escape from the cooking.
(i)	Turn	the	selector	control	knob	to
the fan grill 
 setting.
(ii)	Turn	the	oven	temperature	control
knob to the desired temperature setting.
When the fanned grill is selected, only
the inner element will come on.
caution: accessible parts may
be hot when the ovens are
used, young children should be
kept away.
The main oven is a multi-function oven,
and may be used as a conventional
oven or a fanned oven. It may also be
used as a grill, or with one of the other
oven functions.
Manual operation
The programmer must be set to manual
operation before the main oven or grill
functions	can	be	used.	If	A	(Auto)	is
on the programmer display, return the
oven to manual operation by pressing
the two end buttons.
to turn on the main oven
step 1 - select the function
Turn the selector control knob in either
direction, until the function you require
appears in the window.
step 2 - set the main oven control
If you have selected an oven cooking
function , then simply turn the main oven 
temperature control knob to the required 
temperature - this brings on the neon 
indicator light, which will stay on until the 
oven reaches the required temperature. 
To switch off the main oven, return the 
control knob to the off 
position.
automatic operation
See ‘Programmer / clock’ section.
Using the main oven
Caution: Accessible parts may
be hot when the appliance is in
use - keep children away from
the vicinity of the oven.
Never put items directly on the base of
the oven or cover the oven base with
foil, as this can cause the base element
to overheat.
UsInG tHe oven/GRIll - MUltI-fUnctIon  
						

							Manual operation
Set the programmer to manual operation.
See ‘Programmer / clock’ section. Turn 
the selector control knob to the symbol 
for the desired oven function. Turn the 
main oven temperature control knob to 
the desired temperature. The red thermo-
stat indicator neon will come on and off 
until the selected temperature is reached 
and then go off; it will turn on and off 
periodically as the thermostat operates to 
maintain the selected temperature.
To switch off the main oven, return the
main oven control knob to the off
position.
automatic operation
See ‘Programmer / clock section.
preheating
Always use the fan oven setting for 
preheating to save time and electricity. 
After the oven has been preheated on the 
fan oven setting, turn the selector control 
knob to the oven setting you require. The 
oven must be preheated when cooking 
frozen or chilled food, and we recommend 
preheating for yeast mixtures, batters, 
soufflés	and	whisked	sponges,	otherwise	
preheating is not necessary as a fan oven 
warms up quickly. Preheat the oven until 
the indicator neon switches off for the 
first	time;	this	will	take	between	5	-	15	
minutes, depending on the temperature 
selected.to help the air circulate freely
•	
Position the shelves evenly within the 
oven and maintain a clearance from 
the oven roof and base.
•	 If more than one cooking dish or 
baking tray is to be used on a shelf, 
leave a gap of at least 25mm be -
tween the items themselves and the 
oven interior.
•	 Allow enough space between shelves 
for food that will rise during cooking.
•	 Do not place items on the oven base 
as this will prevent air from circulat -
ing freely.
Main oven functions
conventional oven  
(i)	Turn	the	selector	control	knob	to	the	
conventional oven symbol.
(ii)	Turn	the	main	oven	control	knob	to	
the required temperature.
The temperature you select corresponds 
to the temperature in the middle of the 
oven. The top heat comes from the outer 
element of the grill, and the base heat is 
under the oven base.
top heat only 
(i)	Turn	the	selector	control	knob	to	the	
top heat symbol.
(ii)	Turn	the	main	oven	control	to	the	
required temperature. 
Base heat only 
(i)	Turn	the	selector	control	knob	to	the	
base heat symbol.
(ii)	Turn	the	main	oven	control	knob	to	
the required temperature.
UsInG tHe oven/GRIll - MUltI-fUnctIon  
						

							fan oven 
(i)	Turn	the	selector	control	knob	to	the	
fan oven symbol.
(ii)	Turn	the	main	oven	control	knob	to	
the required temperature.
The fan oven comes on when the oven is 
switched on and circulates the air around 
the oven to give a fairly even temperature 
throughout the oven.
fan and base heat only 
(i)	Turn	the	selector	control	to	the	fan	and	
base heat symbol.
(ii)	Turn	the	main	control	to	the
required temperature.
Intensive bake 
(i)	Turn	the	selector	control	to	the	
intensive bake symbol.
(ii)	Turn	the	main	oven	control	to	the	
required temperature.
Defrosting and cooling 
(i)	Turn	the	selector	control	knob	to
defrost 
(ii)	Turn	the	oven	control	to	the	light 
symbol.
To defrost frozen foods, place food in the 
centre of the oven and close
the door.
To cool foods after cooking prior to
refrigeration or freezing, place food in the 
centre of the oven with the door open. Be safe
•	
Do not defrost stuffed poultry using 
this method.
•	 Do not defrost larger joints of meat 
or poultry over 2kg / 4lb using this 
method.
•	 Never place uncooked food which is 
to be defrosted next to cooked food 
which is to be cooled, as this can lead 
to cross contamination.
Please refer to the cooking Guide for
more information on using the Defrost
function. 
sloW cookInG
Turn the selector control to either
conventional oven or fanned oven.
Do not try to slow cook using any of the 
other oven functions.
For roasting joints of meat or poultry 
and for pot roasts, preheat the oven to 
190°c - 200°c and cook for 30 minutes, 
then adjust the oven temperature control 
to 110 - 120°c for the remainder of the 
cooking time.
•	 Always use the top half of the oven 
when slow cooking with the conven-
tional oven function.
•	 Slow cooking times will be about 
three times as long as conventional 
cooking times.
•	 Make sure that frozen foods are 
•	 thoroughly thawed before cooking.
•	 Do not slow cook joints of meat or  
poultry	weighing	more	than	2	1⁄4kg	/
•	 4	1⁄2lb.	Always	use	the	top	half	of	
the oven for slow cooking.
UsInG tHe oven/GRIll - MUltI-fUnctIon  
						

							tHe alteRnatIve pRoGRaMMeRs
There are two types of programmer cov-
ered in this section - push button & touch 
control. Both programmers have the same 
symbol variants & functions but may vary 
in their method of operation.
the push button programmer 
sym-
bol sym-
bol What is it?
     
-
     Down/minus
Used to decrease cook 
/ end time, remove 
minutes from the 
minute minder and 
adjust the time of day. 
Also for listening to 
and setting the alarm 
tone.
+
          Up/plus
Used to increase 
cook / end time, add 
minutes to the minute 
minder and adjust the 
time of day.
fUnc-
tIon
   or
MoDe function button
Used to select the 
functions available on 
this timer.
Press	once	for:	Minute	
Minder.
Press	twice	for:	Cook	
time
Press	three	times	for:	
End time.
How to use these 
functions is explained 
later on in this sec
-
tion.
The ‘function’ button in the centre is used 
for setting the minute minder and setting 
up the automatic cooking. See below for 
details.
symbols on the leD display.
This ‘A’ symbol appears when either 
a semi, or fully automatic program is 
selected.	This	symbol	will	flash	while	a	
program is being set.
once a program is set the symbol will 
light up, and remain lit until the alarm 
sounds, or the program is cancelled.
This bell symbol appears when the Minute 
Minder function has been selected.
While the Minute Minder is being set, the 
Bell	symbol	flashes.	Once	the	length	of	
time is set, the Bell symbol remains lit 
until the time runs down, or the function 
is cancelled.
 
This message and ‘A’ symbol appear when 
you are asked to set the length of time 
you require the oven to cook automati -
cally for.Using the Up and Down buttons 
adjusts this accordingly.
This message and ‘A’ symbol appear when 
UsInG tHe clock/pRoGRaMMeR-elec(if fitted)