Indesit KP9507EB manual Cleaning And Maintenance, Cooking Tips, Ie Gb, Replacing the Oven Lamp

CLEANING AND MAINTENANCE

Disconnect your appliance from the electricity supply before carrying out any cleaning or maintenance operations on it.

To extend the life of your oven, it must be cleaned frequently, keeping in mind that:

•The enamelled parts and the self-cleaning panels (where present) should be washed with warm water without using any abrasive powders or corrosive substances which could damage them irreparably;

•The inside of the oven should be cleaned immediately after use with warm soapy water; the soap should be rinsed off and the interior dried thoroughly;

•Stainless steel may become marked if it comes into contact with very hard water or harsh detergents (containing phosphorous) for long periods of time. After cleaning, rinse and dry thoroughly. It is also recommended that any remaining drops of water be dried;

•Never line the oven bottom with aluminium foil, as the consequent accumulation of heat could compromise the cooking and even damage the enamel coating.

Replacing the Oven Lamp

• Disconnect the oven from the power supply by means

of the omnipolar switch used to connect the appliance

to the electrical mains; or unplug the appliance if the

plug is accessible;

• Remove the glass cover of the lamp-holder;

• Remove the lamp and replace with a lamp resistant to

high temperatures (300°C) with the following

-Voltage: 230/240 V

-Power: 15W

- Type E14

• Replace the glass cover and reconnect the oven to the mains power supply.

Disassembling/assembling the oven door

To make it easier to clean the inside of your oven, the oven door can be removed, by proceeding as follows (fig. 3-4):

•Open the door completely and raise the 2 levers "B" (fig. 3);

•Now, shutting the door slightly, you can lift it out by pulling out the hooks "A" as shown in figure 4.

To reassemble the door:

•With the door in a vertical position, insert the two hooks "A" into the slots;

•Ensure that seat "D" is hooked perfectly onto the edge of the slot (move the oven door backwards and forward slightly);

•Keep the oven door open fully, unhook the 2 levers "B" downwards and then shut the door again.

characteristics:

fig 3

fig 4

COOKING TIPS

Type of dish	Temperature	Cooking time	Type of dish			Temperature	Cooking time
Pastries and cakes	(°C)	minutes	Meat			(°C)	hours
Fruit pie	130	60 - 70	Turkey (4-8 kg)			160	3 - 4 1/2
Meringues	130	30 - 40	Goose (4-5 kg)			160	4 - 4 1/2
Sponge cake	150	20 - 30	Duck (2-4 kg)			170	1 1/2 - 2 1/2
Angel cake	160	40 - 50	Capon (2 1/2 - 3 kg)			170	2 - 2 1/2
Madeira cake	160	40 - 50	Braised beef (1 - 1 1/2 kg)			160	3 - 3 1/2
Chocolate cake	170	30 - 40	Leg of lamb			160	1 - 1 1/2
Flat sweet loaf	170	40 - 50	Roast hare (2 kg)			160	1 - 1 1/2
Puffs	200	15 - 20	Roast pheasant			160	1 - 1 1/2
Flaky pastry biscuits	200	15 - 20	Chicken (1 - 1 1/2 kg)			170	1 - 1 1/2
Mille feuilles	200	15 - 20
			Fish			200	minutes
Short pastry	200	15 - 20					15 - 25
Type of dish				Cooking time			Position
					(minutes)		of shell
Chops (0.5 kg)					min. 25		3rd guide rail
Sausages					min. 15		2nd guide rail
Grilled chicken (1 kg)					min. 60		1 st guide rail
Veal on the spit (0.6 kg)					min. 60		-
Chicken on the spit (1 kg)					min. 60		-

Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. The 1 st guide rail is understood as being the lowest position.

5 IE GB