Creda Oven X252E User Manual

X252E  
Installation & User Instructions  
You must read these instructions prior to using the  
appliance and retain them for future reference.  
 
Contents  
Introduction  
Installation  
4
5
For your Safety – Always  
For your Safety – Never  
Features X252E  
7
8
9
Control Panel  
Hob  
10  
11  
Temperature Conversion Scale  
Top Oven/Grill Cookery Notes  
Grill Chart  
13  
14  
16  
17  
18  
19  
21  
22  
24  
25  
Oven Temperature Chart – Meat  
Oven Temperature Chart – Baking  
Main Oven Cookery Notes  
Using the Main Oven for other Functions  
Care and Cleaning  
Cooking Results Not Satisfactory  
Something Wrong with your Cooker  
Key Contacts  
Back Cover  
3
 
Introduction  
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable  
if the appliance has been installed in accordance with the installation instructions detailed in this  
booklet.  
To help make best use of your cooking equipment, please read this booklet carefully.  
The cooker is designed specifically for domestic use and responsibility will not be accepted for  
use in any other installation.  
When the cooker is first used an odour may be emitted,  
this will cease after a period of use  
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 temporary finish on oven liners and elements and also any moisture absorbed by the  
insulation.  
* The guarantee is subject to the provisions that the appliance:  
(a)  
Has been used solely in accordance with the Users Instruction Book.  
(b) Has been properly connected to a suitable supply voltage as stated on the  
rating plate attached to this equipment.  
(c)  
Has not been subjected to misuse or accident or been modified or repaired by  
any person other than the authorised employee or agent.  
(d) Has been correctly installed.  
Disposal of your product  
To minimise the risk of injury to children please dispose of your product carefully and safely.  
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the  
appliance and always ensure that no plug is left in a condition where it could be connected to  
the electricity supply.  
To help the environment, Local Authority instructions should be followed for the disposal of  
your product.  
This appliance conforms to the following EEC Directives:  
Electromagnetic Compatibility  
89/336/EEC  
Low Voltage Equipment  
73/23/EEC  
92/31/EEC  
93/68/EEC  
93/68/EEC  
4
 
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that the  
voltage corresponds with your supply voltage, this is stated  
on the rating plate, which is situated on the front of the  
plinth. The cooker must be connected by a competent  
person eg. (NICEIC registered contractor) to suitable  
double-pole control unit with a minimum rating of 45A  
and a minimum contact clearance of 3mm, which should  
be fitted adjacent to the cooker, in accordance with IEE  
regulations.  
The power supply cable should conform to B.S.6004 with a  
conductor size of 6mm2 minimum.  
The control unit should be easily accessible in the event of  
an emergency, but must be within  
of and not directly above an appliance.  
2
metres  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
Access to the mains terminals is gained by removing the  
rear access cover.  
The mains cable must pass through the cable clamp  
adjacent to the terminal block. Sufficient cable should be  
used to allow the cooker to be pulled out for  
servicing.  
Ensure that the mains cable is routed away from any  
brackets affixed to the rear panel and is not trapped to the  
rear wall when pushing the cooker into  
position between cabinets.  
Siting the Cooker  
The height of the cooker can be adjusted by means of  
adjustable feet in the plinth (900mm - 915mm). Adjust the  
feet by tilting the cooker from the side. Then install the  
product into position.  
The cooker is designed to fit between kitchen  
cabinets spaced 500mm apart. The space either side need  
only be sufficient to allow withdrawal of the  
cooker for servicing. It can be used with cabinets one side  
or both as well as in a corner setting. It can also be used  
free-standing.  
150 mm  
150 mm  
This cooker is a class X appliance, as such adjacent side  
walls which project above hob level, must not be nearer to  
the cooker than 150mm and should be  
protected by heat resistant material. Any overhanging  
surface or cooker hood should not be nearer 650mm.  
5
 
Installation  
Before moving your cooker check that it is cool, and switch  
off at the cooker control unit.  
Moving the Cooker  
Movement of your cooker is most easily achieved by lifting  
the front as follows:  
Open the grill door sufficiently to allow a comfortable grip  
on the underside front edge of the oven roof, avoiding any  
grill elements.  
Note: Take care in moving the cooker as it is heavy.  
Take care to ensure that any floor covering is not  
damaged.  
Splashplate optional, apply to Parts Department  
(see Back Cover for contact number.)  
Splash Panel  
Kit (Wall Mounted)  
6
 
For Your Safety  
When used properly your appliance  
is completely safe but as with any electrical  
product there are certain precautions that  
must be observed.  
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.  
Always make sure you remove all packing from inside the oven  
and grill compartments before switching on for the first time.  
Always make sure you understand the controls prior to using  
the appliance.  
Always keep children away from the appliance when grilling  
as the surfaces will get extremely hot during and after use.  
Always make sure all controls are turned off when you have  
finished cooking and when not in use.  
Always stand back when opening an oven door to allow any  
build up of steam or heat to disperse.  
Always use dry good quality oven gloves when removing items  
from the oven/grill.  
Always  
Always place pans centrally over the hotplate making sure  
handles are kept away from the edge of the hob and cannot  
become heated by other hotplate/pans.  
Always take care to avoid heat/steam burns when operating the  
controls.  
Always turn off the electricity supply at the wall switch before  
cleaning and allow the appliance to cool.  
Always make sure the shelves are in the correct position before  
switching on the oven.  
Always keep the oven and grill doors closed when the  
appliance is not in use.  
Always take care when removing items from the grill when the  
lower oven is on as the contents will be hot.  
Always keep the appliance clean, as a build up of grease or fat  
from cooking can cause a fire.  
Always follow the basic principles of food handling and hygiene  
to prevent the possibility of bacterial growth.  
Always keep ventilation slots clear of obstructions.  
Always refer servicing to  
engineer.  
a
qualified appliance service  
Safety Advice  
IN THE EVENT OF A CHIP PAN FIRE OR ANY OTHER PAN FIRE.  
1. TURN OFF THE COOKER APPLIANCE AT THE WALL  
SWITCH.  
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH,  
this will smother the flames and extinguish the fire.  
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES  
BEFORE MOVING IT. Injuries are often caused by picking up a  
hot pan and rushing outside with it.  
NEVER USE  
A
FIRE EXTINGUISHER TO PUT OUT  
A
PAN  
FIRE as the force of the extinguisher is likely to tip the pan over.  
Never use water to extinguish oil or fat fires.  
 
7
For Your Safety  
Never  
Never leave children unsupervised where a cooking appliance  
is installed as all surfaces will be hot during and after its use.  
Never allow anyone to sit or stand on any part of the appliance.  
Never store items above the appliance that children may attempt  
to reach.  
Never leave anything on the hob surface when unattended and  
not in use.  
Never remove the oven shelves whilst the oven is hot.  
Never heat up unopened food containers as pressure can build  
up causing the container to burst.  
Never store chemicals/food stuffs, pressurised container in or  
on the appliance, or in cabinets immediately above or next to  
the appliance.  
Never place flammable or plastic items on or near the hob.  
Never fill a deep fat frying pan more than 1/3 full of oil, or use  
a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.  
Never operate the grill with the grill door closed as this will  
cause the appliance to overheat.  
Never use the appliance as a room heater.  
Never use the grill to warm plates.  
Never dry any items on either the hob or oven doors.  
Never install the appliance next to curtains or other soft  
furnishings.  
Never use steam cleaners.  
8
 
Features X252E  
HOB VENTILATION SLOTS  
1000W  
1500W  
2000W  
(Red Spot  
1500W  
(Red Spot  
CONTROL  
PANEL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL/TOP OVEN  
GRILL/TOP OVEN  
DOOR  
CREDACLEAN  
SIDE PANELS  
REMOVABLE  
INNER GLASS  
DOOR  
OVEN ROD  
SHELVES  
PLINTH VENTILATION SLOTS  
RATING PLATE MEAT PAN  
9
 
Control Panel  
MAIN  
OVEN  
INDICATOR  
LIGHT  
TOP  
OVEN  
INDICATOR  
LIGHT  
MAIN  
OVEN  
TOP  
OVEN  
VARIABLE  
GRILL  
LEFT  
FRONT  
PLATE  
LEFT  
REAR  
PLATE  
RIGHT  
REAR  
PLATE  
RIGHT  
FRONT  
PLATE  
Control Knobs  
The knobs for the hotplates can be rotated in either direction to  
provide variable heat control, the Main Oven and Top Oven knobs can  
only be rotated clockwise from the Off position.  
Note: Always ensure that all controls are in the OFF position,  
when the appliance is not in use.  
Operating the  
control when the  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due  
to hot air being emitted from the grill compartment.  
Slow cooking  
The main oven has a 90˚ setting specially designed to reduce energy  
usage. Full details of this can be found in the Slow cooking section of this  
book.  
Cooling Fan  
A gentle flow of air will be blown from below the control panel when  
either oven and/or grill controls are in use.  
10  
 
Hotplates General Information Notes  
Note:  
Under no circumstances should the hob be used with aluminium foil  
in contact with the hob surface.  
Use of Hotplates  
The controls set the hotplates at six pre-set power levels. Each  
control can be used to select one of six temperature settings from a  
minimum at position 1 to a maximum at position 6, the redspot hotplates  
heat up more rapidly to give faster boiling.  
Control Settings  
Guide  
This table 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  
6
To seal meat and fry fish.  
Frying potatoes.  
Bringing water to the boil.  
Deep fat frying.  
Dissolve sugar for preserve making.  
Safety  
1. Use  
a
deep pan, large enough to completely cover the  
requirements for  
deep fat frying  
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.  
11  
 
Hotplates General Information Notes  
CHOICE OF UTENSILS  
Every Electric Hob deserves the right choice of utensils. We recommend for optimum  
performance the use of good quality utensils.  
Never  
Always ꢁ  
PANS SHOULD NOT  
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 cause  
overheating.  
Ensure pans have clean, dry  
bases before use.  
Use utensils with skirts or rims  
Be concave  
(bowed in)  
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.  
Be convex  
(bowed out)  
Leave an element switched on  
when not cooking.  
Cook food directly on the  
hotplate.  
Ensure pan handles are  
positioned safely and away  
from heat sources.  
Drag or slide utensils across  
Be rimmed  
the hob surface.  
Lift pans, do not drag.  
Place large preserving pans or  
fish kettles across two hot-  
plates.  
Use pan lids except when frying.  
Be deeply ridged  
Deal with spillage immediately Place plastic vessels or utensils  
but with care.  
on a hot hob.  
Use the hob as an area for  
But essentially Flat  
storage  
Always place pans  
centrally on the  
hotplate  
12  
 
Temperature Conversion Chart  
Main  
Convection  
Oven  
Top  
Convection  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
o
F
1
2
/
100  
120  
130  
140  
160  
170  
180  
200  
210  
250  
275  
300  
325  
110  
130  
120  
140  
150  
160  
1
2
3
4
140  
150  
180  
190  
200  
220  
350  
375  
400  
425  
450  
170  
180  
190  
5
6
7
8
210  
220  
220  
9
475  
13  
 
Top Oven/Grill Cookery Notes  
The Top Oven is fitted with fixed ‘Creda clean’ sides, a removable  
roof, and one rod shelf. It is heated by two elements – the grill  
element and an element under the floor of the oven—and has a fully  
variable temperature control like the main oven. To heat the oven, turn  
the control knob clockwise, selecting the required temperature  
as recommended in the Top Oven temperature chart. The indicator  
light will immediately come on and remain on until the oven reaches  
the required temperature. The light will then automatically go off and  
on during cooking as the oven thermostat maintains the correct  
temperature.  
Top Oven for  
Cooking  
The Top Oven is used in exactly the same way as the Main Oven to  
cook all types of food. It can either be used alone, to cook small  
quantities of food, or in conjunction with the main oven to provide  
additional cooking space, so often necessary when entertaining.  
There are two cooking positions – the shelf placed directly on the  
floor of the oven, or runner 1 from the floor of the oven. To correctly  
position the rod shelf the side rods with “indents” must be  
uppermost and to the rear, this forms an ‘arrest’ position in  
conjunction with the embossed side liners. The correct positioning of  
food is indicated in the temperature charts on pages 19 and 20.  
These charts 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.  
Food must never be placed directly on the floor of the oven with  
out a shelf in position, and there should always be at least 25mm  
(1”) between the top of the food and the grill element. Most foods  
are cooked at a lower temperature in the smaller top oven  
than in a larger conventional main oven. Always ensure a  
7.5cm (3") gap is left at the front of the baking tray to ensure even  
cooking. Do not use utensils larger than 300mm (12") x 230mm  
(9"). Large utensils should be used in the main oven.  
Cooking Meat/  
Poultry in the  
Top Oven  
The Top Oven is most useful for the longer, slower cooking required  
for cheaper cuts of meat – casserole cooking, pot roasting, braising  
etc.  
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs)  
in weight can be roasted in a small meat pan in the Top Oven, but  
should preferably be ‘slow roasted’ or covered with a lid of  
aluminium foil (one or two incisions in the top of the foil will allow  
the meat or poultry to brown). Always ensure that there is at least  
25mm (1”) between the top of the foil and the grill element. Do not  
use the meat pan supplied for the main oven or the grill pan for  
roasting in the Top Oven. Larger joints of meat weighing more than  
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be  
roasted in the main oven.  
14  
 
Top Oven/Grill Cookery Notes  
Top Oven as a  
Hotcupboard  
Plates and dishes placed on the floor of the top oven will be heated  
when the main oven is in use. When the main oven is not in use (for  
instance when a meal is being cooked on the hob) place the plates  
and serving dishes on the rod shelf using the bottom runner, and turn  
the top oven control to approximately 100°C (200°F). A maximum  
time of 10-12 minutes is all that is required to heat the plates and  
dishes.  
CAUTION: Accessible parts may become hot when the grill is in  
use. Children should be kept away.  
Grilling  
GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL/TOP OVEN  
DOOR CLOSED.  
Never line the grill pan with aluminium foil.  
The grill control is designed to provide variable heat control of the grill  
element. Please note that the grill will not operate unless the top oven  
control is in the OFF position.  
Open the top oven/grill door, preheat the grill at 6 setting for  
approximately 5 minutes. When toasting the rod shelf is placed in the top  
runner. Position the pan centrally below the grill element.  
Leave the control at 6 for toast, sealing and fast cooking of foods. For  
thicker cuts requiring longer cooking, turn the control to a lower setting  
after the initial sealing on both sides at 6. The thicker the food the lower  
the control should be set.  
See chart on guide to grilling.  
Remember to switch off the grill control at the end of cooking.  
Grill Pan Handle  
The grill pan handle is detachable from the pan to facilitate cleaning  
and storage. The handle can be either detachable from or fixed to  
the pan. For a fixed handle remove the screw and washers from the  
grill pan bracket, tilt the handle over the recess adjacent to the  
bracket, slide it towards the centre of the pan and let the handle  
locate over the bracket. Replace screw and washers and ensure that  
they are fully tightened up. For a detachable handle remove screw  
and washers from the grill pan and retain for future use.  
Please note, if a fixed handle is required, grill pan is unable to be  
kept in the Main Oven with door closed. It may be stored in the  
Top Oven with door closed.  
Fig. A  
Fig. B  
Fig. C  
15  
 
Grill Chart  
Preheat  
for  
5 mins.  
Shelf Position  
from Base  
of Oven  
Approx.  
Cooking  
Time  
Food  
3-10 mins.  
depending on type/  
thickness of food  
Toasting of  
6
2
2
Bread Products  
Small cuts of meat,  
sausages, bacon, etc.  
4/5  
15-20 mins.  
Chops, etc  
4/5  
1
20-25 mins.  
Fish whole  
Fillets  
1
2
Cook on base of pan  
15-20 mins.  
4/5  
4/5  
Pre-cooked  
potato products  
2
1
10-20 mins.  
Pizzas  
4/5  
6
Preheat pan first  
8-12 mins.  
Browning of food  
1
5-7 mins.  
The temperatures below relate to heat settings recommended on food packs.  
High  
Medium High  
Medium  
Medium Low  
Low  
Very Gentle  
=
=
=
=
=
=
6
5
4/5  
3
2
1
NEVER LINE THE GRILL PAN WITH ALUMINIUM FOIL.  
16  
 
17  
 
Note: If soft margarine is used for cake making, temperatures recommended by the  
manufacturers should be followed. Temperatures recommended in this chart refer to cakes  
made with block margarines or butter only.  
18  
 
Main Oven Cookery Notes  
The oven is fitted with ‘Creda clean’ liners, two rod shelves and a  
meat pan. Remove the meat pan if it is not being used.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature 80oC (175oF) and 230oC (450oF) as  
recommended in the temperature chart. The indicator light will  
immediately come on and remain on until the oven reaches the required  
temperature. This light will then 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 door seal.  
Since a fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The charts 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 10oC  
Unless otherwise indicated in the charts, food is placed in a cold  
oven, i.e. without pre-heating. If food is placed in an already hot  
oven, the suggested cooking time should be reduced, depending  
on the type and quantity of food being cooked.  
Oven Positions  
Since the distribution of heat in the circulaire ovens is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced. Do not fit shelves upside down.  
The Top Oven rod shelf can be used in the Main Oven when cooking large  
quantities of food. Additional shelves can be purchased through your  
oven supplier or Spares Centre. Never use more than 3 shelves in the oven  
as air circulation will be seriously restricted. To ensure even circulation do  
not use meat pans larger than 390 x 300mm (15" x 12") and baking trays  
no larger than 330 x 255mm (13" x 10"), these should be positioned  
centrally on the oven shelf. Food should not be placed directly on the floor  
of the oven. To avoid unnecessary cleaning, rod shelves which are not in  
use should be removed from the oven.  
Temperature  
and Time  
When three shelves are used to cook large quantities of food for  
home freezing or parties, it may be necessary to increase the  
cooking times given in the charts by a few minutes, to allow for the loss of  
heat due to the extra time taken to load the oven, and the large mass of  
food. Baking trays should allow an equal gap at either side of the oven.  
N.B. Recipes in cookery books give times and temperatures for  
cooking in ordinary ovens. The introduction of improved thermal  
insulation on fan ovens makes it possible, in most cases, to reduce  
(a) the recommended temperature by 25oC (45oF) and  
(b) the recommended time by approximately 10 minutes per hour.  
19  
 
Main Oven Cookery Notes  
To prepare meat and poultry for roasting in your fan oven.  
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has  
been stored in a refrigerator should be allowed to come to room  
temperature before cooking, and frozen meat or poultry must be  
completely defrosted before placing in the oven.  
(b) The weight of any stuffing used should be added before calculating the  
cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / 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 poultry 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) Meat and poultry wrapped in, or covered with  
a
tent of  
aluminium foil will be juicy and tender. Roasting bags offer the  
same advantages. Always follow the manufacturers pack instructions,  
and remember to reduce the temperatures given for conventional  
ovens by approximately 25oC and the time by approximately 10  
minutes per hour.  
(g) Potatoes for roasting only require to be brushed with cooking oil  
or melted fat.  
(h) 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.  
Frozen Meat  
and Poultry  
Joints of meat and whole birds should be defrosted slowly, preferably  
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at  
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it  
is found necessary to accelerate this process, frozen food can be  
defrosted in the fan oven at a temperature of 70oC/80oC (150/175oF).  
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will  
1
3
2
4
defrost in approximately 1 / – 1 / hours.  
The breast should be covered with foil, held in position by skewers or  
string, and the giblets removed after defrosting but before cooking.  
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED  
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS  
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY  
AFTERWARDS.  
20  
 
Using the Main Oven for Other Functions  
“SLOW” Setting  
90  
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.  
The kitchen stays cooler.  
Operation:  
1. Place the prepared food in the main oven and ensure the door is fully closed.  
90  
2. Select  
(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 lb) 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 170oC 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 for a 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.  
21  
 
Care and Cleaning  
TURN OFF THE MAIN COOKER WALL SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS  
ARE IN THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH  
ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND UNLESS  
SPECIFIED BELOW.  
Cleaning materials  
to avoid  
1. Plastic or nylon pads / scourers, these may scratch the surface.  
2. Household abrasive powders.  
3. Oven chemical cleaners, aerosols and oven pads.  
Caustic cleaners such as these will etch the surface and attack the  
metal frame.  
4. Bath and sink cleaners may mark the surface.  
Electric sealed  
hotplates  
The cleaning of sealed hotplates should be done when they are cold,  
using a soap filled Brillo pad, following the grain of the hotplate. This will  
ensure that any stubborn, burnt on spillages are removed. Wipe over with  
a damp clean cloth, making sure that all the cleaner has been removed.  
Finally, turn on hotplate to warm for a few minutes, then smear with a  
little cooking oil to provide a protective coating, or the restorative agent  
Homecare Four Hob, available from Credacare Spares or leading  
supermarkets. The bezels will mellow with use to a burnished gold colour,  
a soap filled Brillo pad will help to keep them bright, care should be taken  
not to damage the vitreous enamel hob surface.  
Note: We do not recommend the use of decorative covers over the hot  
hotplates as these can hold condensation and cause corrosion. Accidental  
operation with a cover in place can cause intense heat. Never place  
saucepan lids on the hotplates, as this may cause corrosion.  
Grill  
Remove the grill pan and the wire grid food support, it is best to wash  
these items immediately after use to prevent stains from being burnt on  
when used again. Wipe out the Grill compartment, use a fine steel wool  
soap pad to remove stubborn stains from the grill runners the grill  
deflector plate and the floor of the compartment.  
Control Panel  
Wipe over the control panel with a damp cloth and polish with a dry cloth.  
Do not use cream cleaners, oven cleaners or aerosols, scouring pads or  
abrasive powder for cleaning the plastic knobs as damage will occur.  
Decorative Trims  
It is advisable to clean the decorative trims regularly to prevent any build  
up of soiling. The recommended method of cleaning is to wipe over the  
trims with a soft cloth wrung out in warm water or mild non-abrasive  
cleaner. (If in doubt try the cleaner on a small area of trim which is not  
noticeable in normal use). Then, after wiping with a cloth wrung out in  
clear water, dry with a soft clean cloth.  
22  
 
Care and Cleaning  
Doors  
Wipe over the outer door glass panels with a cloth wrung out in warm soapy  
water, then after wiping with a cloth wrung out in clear water, dry with a soft  
clean cloth. Ensure that glass doors are not subjected to any sharp  
mechanical blows.  
Glass Inner Door Panel (where fitted) – open the door fully and unscrew the  
two screws securing the glass panel, taking care not to allow the glass to fall.  
The glass panel may now be washed at the sink. Stubborn stains can be  
removed by using a fine steel wool soap pad. Ensure the glass panel is not  
subjected to any sharp mechanical blows. Take particular care not to damage  
the inner surface which is coated with a heat reflective layer. After cleaning, rinse  
and dry with a soft cloth. For slight soiling the inner glass panel may be cleaned,  
while still warm, without removing it from the door.  
Warning: Oven must not be operated with inner door glass removed.  
Take care during cleaning not to damage or distort the door seals. Do not lift  
the door seal from the oven chassis, if necessary remove the seal by carefully  
unhooking the corner clips.  
Take care that the rating label edges are not lifted during cleaning, and  
furthermore that the lettering is not blurred or removed.  
Ovens  
Remove the rod shelves and meat pan.  
Use a fine steel wool soap pad to remove stubborn stains from the  
rod shelves, meat pan and the floor of the oven.  
Oven Liners  
The surface of the ‘Credaclean’ oven liners are treated on the mottled face with a  
special vitreous enamel which absorbs cooking soils. At temperatures of 220oC  
(425oF) or above, the special surface enables these soils to be slowly destroyed.  
The higher the temperature the more effective it is. In most cases normal  
cooking operation at this temperature will permit this cleaning operation to  
proceed during cooking. However if higher cooking temperatures are not used  
regularly it may be necessary, to prevent heavy soiling, to run the oven without  
a meat pan at maximum setting for a couple of hours. This may be necessary  
once a month or once every two or three months depending on the type and  
amount of oven cooking.  
It should not normally be necessary to clean the ‘Credaclean’ panels in water. If  
desirable remove the rod shelves and the side panels and wash them in warm  
soapy water, followed by rinsing in clean water.  
Oven Lamp  
Replacement  
Open the oven door and remove the rod shelves. Using a suitable cloth to  
protect the fingers grip the light glass dome, unscrew anti-clockwise and  
lift. Reach into the aperture with fingers, and unscrew the lamp anti-  
clockwise. Fit replacement lamp (15W 300°C rated SES), refit dome.  
Warning: Turn off the main cooker wall switch before replacing the oven  
lamp.  
23  
 
Cooking Results Not Satisfactory?  
Problem  
Check  
Grilling  
Uneven cooking front  
to back  
Ensure that the grill pan is positioned centrally below  
the grill element.  
Fat splattering  
Ensure that the grill is not set to too high a temperature.  
Oven Baking  
Uneven rising of cakes  
Ensure that the oven shelves are level by using a spirit  
level on the rod shelf and adjusting, using suitable  
packing e.g. wood, under the feet of the appliance. This should  
be checked both left to right and front to back. Ensure that the  
food is positioned centrally in the oven.  
Sinking of cakes  
The following may cause cakes to sink:  
1. Preheat of fan ovens.  
2. Cooking at too high a temperature.  
3. Using normal creaming method with soft margarine.  
Refer to the cooking times and temperatures given in  
Over/Under cooking  
Fast/Slow cooking  
the oven temperature charts, however, it may be necessary to  
o
increase or decrease temperatures by 10 C to suit  
personal taste.  
1
4
Do not use utensils greater than 2 / ins in height.  
Top Oven Baking  
Uneven cooking front  
to back  
Ensure the cooking utensil is at least 3ins from the front  
of the shelf.  
1. Too large baking sheet used. (See 'Cookery Notes')  
2. Over loading of oven and always ensure even air  
gaps around baking tins.  
Uneven cooking of  
cakes  
Uneven rising of cakes  
Ensure that the shelf is level (see above) and that the  
food is positioned centrally in the oven.  
Food is taking too long  
to cook  
Ensure that the cooking utensil used in the top oven is  
not larger than 12ins x 9ins, e.g. the main oven meat pan.  
Only cook one item at a time to avoid overloading the  
oven.  
24  
 
Something Wrong with your Cooker?  
Before contacting your Creda Service Centre/Installer, check the problem guide below.  
THERE MAY BE NOTHING WRONG.  
Check  
Problem  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Is the main cooker wall switch turned on?  
There may be no electricity supply.  
Nothing Works  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance with the  
temperature charts. It may be necessary to increase or decrease  
the recommended temperature by up to 10oC to suit your taste.  
Oven does not cook evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Top oven and grill do  
not work.  
Main oven works.  
Operating the cooker under the following conditions may cause  
a safety cut-out to operate:  
a) grilling with the top oven door shut;  
b) grilling for excessive long periods at maximum settings.  
Switch off the appliance and allow the cooker to cool for approx.  
30 minutes. Switch the cooker back on again and check that the  
grill/top oven is now operating correctly.  
Hotplates are slow to boil or Check that your pans conform to the recommendations in these  
will not simmer  
instructions.  
The hob surround can be cleaned with warm soapy water and a  
cream cleaner, such as Cif. The sealed hotplates should be  
cleaned regularly (Please refer to the Care and Cleaning section  
for further information.  
Please note that replacement hob cleaning kits are available  
from our parts department (see Back Cover for contact number).  
Marks appearing on  
hotplates.  
Can not clean hob /  
hotplates.  
Grill not working.  
Grill will not work unless the Top oven control is in the OFF  
position.  
When the grill control is operated at a setting less than maxi-  
mum, this is normal regulator operation, not a fault.  
Grill keeps turning on and  
off.  
Condensation on the wall at  
the rear of the cooker.  
Steam and/or condensation may appear from the vent at the rear  
of the appliance when using an oven particularly for foods with a  
high water content e.g. frozen chips, roast chicken etc. This is  
normal and any excess should be wiped off.  
Steam / Condensation in the Steam is a by-product of cooking any food with a high water  
oven after use.  
content. To help minimise always:  
a) Try to avoid leaving food in the oven to cool after being  
cooked.  
b) Use a covered container, wherever possible  
Cooling fan continues  
running after all controls  
are turned off  
This is normal and not a fault. The cooling fan will stop when the  
cooker has cooled.  
If you have been through the above list and there is still a problem; Contact Service see  
Key Contacts (back cover).  
25  
 
 
 
Key Contacts  
Service  
Creda has the largest appliance manufacturer’s service team in Europe, trained  
specialists directly employed by us to ensure your complete confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 502 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 54 64 74  
All Creda Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
January 2002 Part No. 4966200013-04  
 

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