Programmer / Clock

Using the Oven

Fully automatic cooking (example)

For use when a delayed start time is required.

You want to set the length of cooking time, and the time for the oven to switch off. The programmer will automatically calculate the cooking start time.

Press the cook time button, then use the plus and minus buttons to set the display to show the length of cooking time required - eg; 2 hours as shown (5).

Press the end time button, and the present ready time will be displayed. Using the plus and minus buttons you can set the display to show the actual time you want the oven to switch off, eg; 18.00 hours (6.00 pm) (6).

The display will revert to show time of day.

5.Auto symbol appears.

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6.The cook time symbol will disappear from the display.

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7.The cook time symbol will appear on the display.

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 advisable to thaw overnight.

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 450 g (1lb) to the calculated cooking time.

●Smaller joints weighing less than 1.25kg (21⁄2lb) may require 5 minutes per 450g (1lb) extra cooking time.

●Position the oven shelf so that the meat or poultry will be in the centre of the oven.

●It is recommended that the appliance is cleaned after open roasting.

After setting the programmer, turn the oven control to the required temperature.

The oven will automatically switch on at the calculated start time of 16.00 hours (4.00 pm) (7).

A single press of the cook time button shows the cooking time remaining before the oven automatically switches off (8).

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Cook in oven at gas mark 5

Approximate cooking time

 

 

(preheated oven)

 

 

 

Beef

Rare

20 minutes per 450g (1lb), plus 20 minutes

 

Medium

25 minutes per 450g (1lb), plus 20 minutes

 

Well done

30 minutes per 450g (1lb), plus 30 minutes

 

 

 

Lamb

Medium

25 minutes per 450g (1lb), plus 35 minutes

 

Well done

30 minutes per 450g (1lb), plus 30 minutes

 

 

 

Pork

 

35 minutes per 450g (1lb), plus 35 minutes

 

 

 

Poultry

 

20 minutes per 450g (1lb), plus 20 minutes

 

 

 

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Creda SO11GB, SO11GW manual Fully automatic cooking example, Roasting guide
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SO11GB, SO11GW specifications

The Creda SO11GW and SO11GB are two compact and efficient electric storage heaters designed to provide warmth and comfort in residential and commercial spaces. Both models showcase modern technology and user-friendly features that make them a popular choice for those looking to optimize their heating solutions.

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The Creda SO11GW, with its white finish, is designed to seamlessly blend into various interior styles, while the SO11GB, in a graphite finish, offers a sleek, contemporary alternative. Both models are compact in design, allowing for easy installation in small spaces, such as apartments or rooms where floor area is a consideration.

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In summary, the Creda SO11GW and SO11GB are efficient, stylish electric storage heaters that combine modern aesthetics with practical technology. Their ability to deliver controlled and cost-effective heating makes them an attractive option for anyone seeking reliable warmth in their living spaces. With advanced features, user-friendly controls, and enhanced safety mechanisms, these models are well-suited to meet the diverse heating needs of today's consumers.
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