Belling | 611 | Owner Manual | Belling 611 Freestanding Cooker Owner Manual

Belling 611 Freestanding Cooker Owner Manual
4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 1
Format
Electric Slot-In Cookers
INSTALLATION AND USER INSTRUCTIONS
You must read these instructions prior to using the
appliance and retain them for future reference.
4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 2
Contents
Introduction......................................................................................................................3
Installing Your Cooker ....................................................................................................4
For your own safety - Never ..........................................................................................6
- Always ...........................................................................................7
Know your Cooker.........................................................................................................8-9
Control Panel.......... ........................................................................................................10
Timer........................ ...................................................................................................11-15
Ceramic Hob........... ........................................................................................................16
General Information..................................................................................................17-18
Choosing Your Utensils.................................................................................................19
Temperature Conversion Scale....................................................................................20
Grilling........................... .............................................................................................21-23
Top Oven Cookery Notes ..............................................................................................24
Top Oven Temperature Charts ...............................................................................26-27
Main Oven Selector Switch Functions........................................................................28
Main Oven Cookery Notes.......................................................................................29-30
Main Oven – Top & Base Heat .....................................................................................31
Main Oven Temperature Charts .............................................................................32-33
Main Oven Fan Grilling.................................................................................................34
Main Oven Temperature Chart Fan Grilling .............................................................35
Fan Only...........................................................................................................................36
The Economy Setting.........................................................................................37-38
Care and Cleaning ....................................................................................................39-42
Is There Something Wrong With Your Cooker? ........................................................43
Cooking Results Not Satisfactory? .............................................................................44
Service..................... .......................................................................................................B/C
This appliance conforms to the following EEC Directives:
Low Voltage Equipment
73/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
2
4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 3
Introduction
Your Belling
Cooker
Thank you for purchasing a new Belling Format Cooker. Its stylish
and practical design will enhance your kitchen and make cooking a
pleasure. It features a fan oven or Multifunction Oven,with a
separate grill/top oven and a ceramic hob. There is also a clock/timer
with a minute minder and automatic oven switch on and off.
Even if you have used an electric cooker before, it is important that
you read these instructions thoroughly before starting to cook,
paying particular attention to the installation and safety
instructions.
Getting Help
If you have any problems with installing, operating, or cooking with
your Belling Cooker, please check through these instructions
thoroughly to make sure that you have not missed anything. If you
still need help, then please contact (including a daytime telephone
number if possible):
Consumer Relations Department
Belling Appliances Ltd.
Talbot Road
Mexborough
South Yorkshire
S64 8AJ
Tel: 01709 579902
If your query relates to cooking then please write to the Senior
Home Economist at the same address.
Please quote the cooker model and serial number with all enquiries.
This can be found on the rating plate on the oven frame.
WARNING! For your own safety, make sure that these
instructions on installation, use and maintenance are
followed.
We advise you to keep these instructions in a safe place for future
reference.
If you sell or transfer ownership of this product, please pass on
these instructions to the new owner.
3
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Installing your cooker
Unpacking
After unpacking your cooker, make sure that you remove all the
packing from the oven and grill, and any stickers from the oven
door and the hob.
Examine your cooker for any damage, particularly the hob glass.
Make sure there are no chips or cracks.
If there is any damage to your cooker or anything is missing,
please contact your supplier for advice. If the hob is cracked the
cooker must not be connected to the supply, and no part of it may
be used.
Siting/Moving
the Cooker
Your cooker is heavy, so be careful when moving or
positioning it. Do not try to move the cooker by pulling on the
doors or handles. The Belling Format is designed to fit between
600mm deep cabinets, spaced a minimum of 600mm apart. It can
also be used freestanding, with a cabinet to one side, in an angled
corner setting or with its back to a wall.
The cooker is a type X appliance, as such, adjacent side walls
which project above hob level must not be nearer to the cooker
than 150mm (6”) Any overhanging surface or cooker hood should
be at least 650mm (25 1/2”) above the cooker hob. We do not
recommend positioning the cooker below wall cupboards, as the
heat and steam from the cooker may cause damage to the cupboard
and its contents.
Whatever the position, remember to leave enough room for the
cooker to be pulled out for cleaning and service.
Movement of your cooker is most easily achieved by lifting the
front as follows. Open the Grill/Oven door sufficiently to allow a
comfortable grip on the underside front edge of the oven roof,
avoiding any grill elements or oven interior furniture. Also taking
care not to damage floor coverings.
Lvelling
Your cooker must stand on a flat surface so that the hob is perfectly
level, and the cooker is stable and cannot be rocked. If the
floor is not level there is some scope for adjustment by using the
screw feet and wheels on the base of the cooker.
Two rear wheels and two front feet are fitted which can be adjusted up
or down to set the height (900mm - 915mm) and level the cooker.
1.
The rear wheels can be raised or lowered from the BACK of the
cooker by adjusting the levelling screws ‘A’ in the plinth.
2.
The front feet can be simply screwed in or out to lower or raise
the front of the cooker.
CAUTION: Some soft floor coverings may get damaged if the cooker is
not moved carefully
4
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Installing your cooker
Connecting the
Cooker
WARNING! THIS APPLIANCE MUST BE EARTHED!
Your cooker should have been checked to ensure that the voltage
corresponds with the supply voltage, this is stated on the rating
plate, which is situated adjacent to bottom left hand main oven door
hinge. The cooker must be connected by a qualified electrician to a
suitable double-pole control unit with a minimum of 45A and a
minimum contact clearance of 3mm, which should be fitted adjacent
to (but not above) the cooker, in accordance with IEE regulations.
The power supply cable should conform to BS6004. We recommend
P.V.C. insulated twin and earth cable with a conductor size of 6mm2.
The maximum size of cable that can be used is 10mm2.
The control unit should be easily accessible in the event of an
emergency.
This appliance conforms to EN55014 regarding suppression of radio
and television interference.
Important
For access to the mains terminal block, for supply cable connection,
it is necessary to remove the mains terminal cover, located at the
lower right-hand side of the rear panel. Pass the cable through the
cable clamp and connect to the appropriate terminals provided.
Tighten the screws on the cable clamp and replace the cover.
No part of the appliance will operate unless the main control unit is
switched O N.
Allow sufficient cable length for the cooker to be pulled out for
cleaning, but do not let it hang closer than 50mm (2”) to the floor.
The cable can be looped if necessary, but make sure that it is not
kinked or trapped when the cooker is in position.
This appliance conforms to BS EN55014 regarding suppression of
radio and television interference.
Before Cooking
Before you cook for the first time, we recommend that you switch
on each element in turn to burn off any odours remaining from
manufacture. Simply operate each hob element and the grill on
maximum for a few minutes, and the oven for approximately 30
minutes. Ensure that the room is well ventilated (eg. 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.
Also, before you use the ceramic hob for the first time, clean the
hob surface with Belling Ceramic Hob Cleaner and Conditioner.
This applies a thin protective film to the hob, making it easier to
clean, and prolonging its life.
5
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For your safety
When used properly your Belling Format is completely safe, but as
with any electrical appliance there are some precautions you must
take in its use.
Never.
.
6
● Never stare at Halogen Heating Units.
● Never allow anyone except an authorised Belling Service Agent
to service or repair your cooker.
● Never remove any part of the cooker other than those intended
in normal use, or attempt to modify the cooker in any way.
● Never use the cooker for commercial catering. It is designed for
domestic use and for cooking food only.
● Never allow young children to operate or play with the cooker.
● Never use a chip pan or deep fat fryer more than 1/3 full of oil, or
use a lid while frying, and do not leave a fryer unattended while
cooking.
● Never operate the grill with the grill/top oven door closed. This
may cause overheating of your cooker.
● Never line the shelves, floor, or sides of the oven or grill, with
aluminium foil as overheating and damage may result.
● Never place materials which might catch fire, such as tea towels
on the hob or elements, even when the cooker is not in use.
● Never allow aluminium foil or plastic to touch any hob element
when it is hot.
● Never use an asbestos mat, trivet or rack of any kind under pans
on the hob.
● Never store anything which might catch fire in the oven or grill.
● Never heat unopened containers.
● Never place flammable or plastic items on or near the hob.
● Never dry clothes on either hob or oven doors.
● Never store flammable liquids, aerosols, etc. in adjacent cabinetry.
● Never operate the grill when the ovens are set to cook
automatically.
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For your safety
Always..
● Always take care when touching any part of the cooker which
may be hot. Use dry oven gloves when removing or replacing food
or dishes.
● Always stand back when opening the oven door to allow any
build-up of heat or steam to disperse.
● Always keep the oven and grill doors closed when not in use to
prevent accidents, but remember that the grill door must be kept
open when grilling to prevent overheating.
● Always make sure that the roof, side and back panels, and
shelves are fitted correctly before using the oven or grill.
● Always keep your cooker clean, as a build-up of grease or fat
from cooking may be a fire hazard.
● Always switch off at the mains supply before cleaning your
cooker.
● Always supervise children and pets, particularly when grilling, as
exposed parts of the grill may become hot.
● Always use suitable pans for the hob, and make sure that they
are stable.
● Always keep handles away from the edge of the hob and any
heat. For added safety you should consider using a suitable hob
guard.
● Always make sure that all the controls are switched off when you
finish cooking.
● Always remember that your cooker may stay hot for a time even
after you have finished cooking.
● Always keep ventilation slots clear of obstructions.
● Always keep children away from cooker when cleaning at
maximum oven setting.
7
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Know Your Cooker –
Multifunction Models
Cooking area
1500W Fastlite
Cooking area
1200W Fastlite
Hob Hot
Neon
Control
panel
Cooking area
1200W Fastlite
Cooking area
1800W
Halogen
Clock/Timer
Conventional
Grill
Grill pan food
support
Grill pan with
fixed/detachable
handle
Top oven/grill
rod shelf
'Cookclean'
top oven
side panels
Main oven
'Cookclean'
side panels
Fan blade
Rating
plate
Main oven
rod shelves
Meat pan
Inner glass panel
8
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Know Your Cooker –
Other Models
Cooking area
1500W Fastlite
Cooking area
1200W Fastlite
Hob Hot
Neon
Cooking area
1200W Fastlite
Cooking area
1800W
Halogen or Fastlite
(depending on
Model)
Clock/Timer
Control panel
Grill pan food
support
Conventional
Grill
Grill pan with
fixed/detachable
handle
Top oven/grill
rod shelf
'Cookclean'
top oven
side panels
Main oven
'Cookclean'
side panels
Fan blade
Rating
plate
Meat pan
(not included on some
models)
Main oven
rod shelves
Inner glass panel (if fitted)
9
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Control Panel
Top
Oven
Neon
Front
left
Rear
left
Twin
Circuit
Grill
Top
Oven
Stat
Clock Autotimer &
Minute Minder
Top
Oven
Neon
Control knobs
Main
Oven
Neon
Main
Oven
Stat
Main
Oven
Selector
Switch
Rear
right
Front
right
Main
Oven
Neon
The control knobs have been designed to be easy grip.
The control knobs for the hob elements, grill and multifunction
selector (Multifunction Models only) can be operated in a clockwise
or anti-clockwise direction. The control knobs for both ovens can
only be turned in a clockwise direction from the off position.
Note: Before retiring for the evening, it is advisable to check that all
cooker controls have been switched Off and that nothing is left on
the hob.
Operating
In common with all cookers having controls sited above the grill
controls when the compartment, care must be taken when setting the controls, due to
grill is in use
the hot air expelled from the grill compartment.
Cooling fan
A gentle flow of air will be blown below the control panel when
grill/oven controls are in use.
Main and top
oven light
The oven lights will illuminate when the appropriate oven controls
are operated. The light will remain on during the cooking period.
Top oven light is only fitted to the Multifunction Models.
(NB. some Models have no oven light).
Economy Setting
The main oven has a Slow Cook setting specially designed to reduce
energy usage.
To operate turn main oven thermostat to 90 o C and on the
Multifunction models turn the main oven selector switch to the
correct function i.e.
10
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Oven Timer Operation
The oven timer offers you the following features:
1.
2.
3.
Time of Day
Automatic Cooking
Minute Minder
The automatic timer can control the Main oven only. When the timer
control has been set for the main oven it is possible to use the other
oven on non automatic cooking.
Never operate the grill when the Oven is set to cook automatically.
Hints on
Automatic
Cooking
1.
Select foods which will take the same time to cook and
require approximately the same temperature.
2. Set the oven timer so that the food has just finished or about
to finish cooking on your return to the oven. This will ensure
the food has not cooled down and does not require reheating
before serving.
3. Food should be as cold as possible when it goes into the
oven, ideally straight from the refrigerator. Frozen meat and
poultry should be thawed thoroughly before it is put in the
oven.
4. We advise that warm food should never be placed in the oven
if there is to be a delay period. Stews prepared by frying the
meat and vegetables should be cooked as soon as possible.
5. We advise dishes containing left-over cooked poultry or meat,
for example Shepherds Pie, should not be cooked automatically
if there is to be a delay period.
6. Stews and joints should be cooked by the long slow method,
so that the delay period is kept to a minimum.
7. On warm days, to prevent harmful bacterial growth in certain
foods (ie poultry, joints, etc) the delay start should be kept to a
minimum.
8. Wine or beer may ferment and cream may curdle during the
delay period, so it is best to add these ingredients just before
serving.
9. Foods which discolour should be protected by coating in fat
or tossing in water to which lemon juice has been added,
prior to placing food in the oven.
10. Dishes containing liquid should not be filled too full to prevent
boiling over.
11. Foods should be well sealed (but not airtight) in a container
to prevent the loss of liquid during cooling. Aluminium foil
gives a good seal.
12. Ensure food is cooked thoroughly before serving.
11
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Oven Timer Operation
A
U
T
O
0.00
TO SET TIME OF DAY
Step 1 Make sure all oven controls are turned off.
Step 2 Check the electricity supply to the cooker is
turned on.
Step 3 When switched on the display will show 0.00
and A U T O symbol will be flashing
intermittently.
Step 4 Press and hold the “
” Minute Minder &
“
” Cook Period button together.
12.00
Step 5 With the “
” Minute Minder & “
”
Cook Period buttons still held in, press either
the “+ ” or “–” buttons to set the correct time
of day.
Step 6 Release all the buttons simultaneously.
THE TIME OF DAY IS NOW SET.
To change the time of day repeat steps 4,5 & 6 above.
Note: You cannot adjust the time of day if the timer
has been set for an Auto Cooking
Programme.
To Set Timer To Switch OFF Automatically
This allows you to cook immediately for a chosen period before the oven
switches Off Automatically
Step 1 Ensure the time of day is set correctly.
Step 2 Place food onto the correct shelf position in the oven.
Step 3 Turn the oven control to the required temperature (Oven should now be
operating).
Cookpot Symbol
Step 4
Press and release the “
” button the display will
read 0.00 with the cookpot lit.
1.30
Within 2 seconds press and hold the “+” button until
the required cooking period is set.
(Adjustment can be made by pressing the “–” button).
13.23
A
U
T
O
Cookpot Symbol Disappears
14.23
A
U
T
O
The timer display will revert to the time of day with
the Auto symbol and Cookpot lit.
At the end of the cooking period the Auto symbol
will Flash and an intermittent bleeping sound will be
heard.
– This will continue for approximately 2 minutes
unless the timer is reset within this period (See Step
6).
The oven will now no longer operate until the timer has been reset.
(See Steps 5 & 6 on next page)
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4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 13
Oven Timer Operation
To Set Timer To Switch OFF Automatically (cont.)
14.23
A
U
T
O
Step 5
Turn off the oven control.
Step 6
Press the “
” button to cancel the bleeping.
(If 2 minutes has not elapsed.)
Press “
Operation.
” button again to return to Manual
To Set Timer To Switch ON and OFF Automatically
This allows you to cook at a specified time for a chosen period
before the oven switches Off Automatically.
Step 1 Ensure the time of day is set correctly.
Step 2 Place food onto the correct shelf position in the oven.
Step 3
Press and release the “
” button the display
will read 0.00 with the cookpot lit.
1.20
Within 2 seconds press and hold the “+”
button until the required cooking period is set.
(Adjustment can be made by pressing the “–”
button).
13.23
A
U
T
O
16.20
A
U
T
O
The timer display will revert to the time of day
with the Auto symbol and Cookpot lit.
Step 4
Press the release the “
” button the display
will read the earliest possible end time with the
Cookpot and Auto symbol lit.
Within 2 seconds press and hold the “+”
button to set to the time you require the food
to be ready, with only the Auto symbol lit.
(Adjustment can be made by pressing the “–”
button).
16.20
A
U
T
O
Step 5
Turn the oven control to the required temperature.
The oven will now switch on later in the day for the cooking
period required and will cut off automatically at the stop time
setting.
At the end of the cooking period the Auto symbol will flash
and an intermittent bleeping sound will be heard.
This will continue for approximately 2 minutes unless the timer
is reset within the period. (See Step 7 on next page).
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4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 14
Oven Timer Operation
To Set Timer To Switch ON and OFF Automatically (cont.)
The oven will no longer operate until the timer
has been reset to manual operation.
Step 6
Turn off the oven control.
Step 7
Press the “
” button to cancel the bleeping
sound. (If 2 minutes has not elapsed.)
16.20
Press “
” button again to return oven to
“Manual Operation”.
Other Notes On Timer Operation
1. When cooking Automatically the cook period can be checked at any time
simply by pressing the “
” button.
2. When cooking Automatically the Stop time can be checked at any time by
simply pressing the “
” button. (This also can be altered at any time by
following step 4 above.
3. Having set a cooking period and Stop time an electronic device stores the
information. The device within the timer will switch the oven on at the
required start time.
4. If a mistake is made and is not readily rectified alter the cook period to show
(as per Step 3 above) then press the “
” (see Step 7 above)
and start the sequence again.
5. After an Automatic sequence the bleeping sound could also be switched off
by pressing any of the three buttons
(
,
,
).
However the cooker cannot be re-used until the timer has been set to manual
operation, this is achieved by pressing the “
” button (see Step 7 above).
6. If at any time the display shows three flashing zero’s 0.00 . It is likely that the
electricity supply to the oven has been interrupted. Reset the timer to the
correct time of day. Food in the oven may therefore not have been cooked,
before serving check food is thoroughly cooked.
7. To give yourself more time to set each function press and hold the required
function button and at the same time press “+” or “–” button.
NOTE: Between the hours of 10.00p.m. and 6.00a.m. the intensity of the display
reduces.
14
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Oven Timer Operation
To Set The Minute Minder
Step 1
Ensure the time of day is set correctly.
0.20
Bell Symbol
Step 2
Press and release the “
” Button.
Within 5 seconds press and hold the “+”
button until the required time is set, a “Bell”
symbol will light up.
This can be adjusted by pressing the “–”
button.
The timer will then revert back to the time of
day.
At the end of the set time a bleeping sound will
be heard and the “Bell” symbol will flash.
13.23
This can be cancelled by pressing the “
button.
”
NOTE: If necessary the Minute Minder can be cancelled before the tone sounds
by pressing the “
” button and then pressing the “–” button until 0.00
appears in the display window.
15
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Ceramic Hob
Ceramic hob
WARNING! If any crack should appear on the hob, isolate the
cooker immediately from the mains supply. Never use any part
of the cooker but contact your Belling Service Agent.
Under no circumstances should the hob be used with aluminium
foil in contact with the hob surface, as damage will occur.
The following boiling plates are located beneath the decorative
circular patterned cooking areas:
Front Left
Rear Left
Rear Right
Front Right
1.1 / 1.2kW
1.38/1.5kW
1.1 / 1.2kW
1.65/1.8kW
The cooking areas change colour when heated (become red)
indicating which heating element is energised. The cooking area
returns to its original colour when the heating element is switched
off and cools.
Warning
Even though the cooking area has returned to its original colour it
may still be hot.
Hob Hot Light
This will operate soon after any of the four boiling plate controls
are turned on, and will remain illuminated until the ceramic surface
has cooled.
Controls
The control provides variable heat control selecting any number
between 1 (minimum) and 6 (maximum).
To reduce the heat to cook more slowly or simmer, turn the knob to
a lower setting which will vary according to size and type of
saucepan, the amount and type of food, and whether or not a lid is
fitted. Pans can be placed on the unheated areas of the panel when
cooking is finished and before serving food. It is inadvisable at any
time to leave a heating element switched on without a pan in
position as this wastes energy, and could make soil or rub-off from
aluminium pans more difficult to remove. To protect elements
against over-heating, safety cut-outs have been incorporated with
each element. After several minutes with the control at setting 6 the
safety cut-out switches the element Off and O n continuously, thus
preventing any adverse effects that may be caused by an excessive
build-up of heat in the cooking area.
The boiling plate will be off when the knob is at position ‘O’.
16
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General Information Notes
(Ceramic Hobs)
Never
Never
Never
Never
Never
Never
Never
Stare at Halogen heating units.
Cook directly on the hob surface without a cooking utensil
as this will result in damage to the surface of the hob.
use the hob as a worktop surface as damage may occur to
the smooth surface of the hob.
drag or slide utensils on the hob surface, as this will cause
scratches in the surface of the hob.
allow a cooking utensil to come into contact with the hob
surround.
place anything between the base of the utensil and the
ceramic hob, eg do not use asbestos mats, aluminium or
wok stands.
Never
leave any utensils, food or combustible items on the hob
when it is not in use.
Never place aluminium or plastic foil, or plastic containers on the
hob.
Never leave the hotplates or cooking areas switched O n unless
they are being used.
We recommend not to place large preserving pans or fish
kettles across two heating areas.
Never leave utensils partly covering the heated areas. Always
ensure that they are placed 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 (lOins).
If hob should become cracked, Never use until repaired.
Always ensure that saucepan handles are positioned safely.
Always
Always use good quality smooth flat based utensils.
Always use a utensil which has approximately the same base area as
the heating area zone being used.
Always use utensils which have more than sufficient capacity for
the amount of food being cooked to prevent boil over or
spillage.
Always use utensils with good fitting lids.
Always use a low dome pressure cooker for best results.
Good quality
flat base
same size as
element
Convex
base too
small
Concave
base
Too
small
Too
large
No Pan
Element ON
17
4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 18
General Information Notes
(Ceramic Hob)
IMPORTANT - As with any cooking appliance there could be some
fire risk attached to the heating of oil, particularly for deep fat frying,
cooking utensils containing oil must not be left unattended (eg
to answer the telephone) on or in close proximity to the patterned
cooking areas.
In the unfortunate event of a chip pan fire:
1. TURN OFF THE COOKING 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. Picking up a hot pan and rushing outside with it
often causes injuries.
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.
Safety
requirements for
deep fat frying
Choosing your
utensils
Remember
18
1. Use a deep pan, large enough to completely cover the appropriate
heating area.
2. Never fill the pan more than one-third full of fat or oil.
3. Never leave oil or fat unattended during the heating or cooking
period.
4. Do not 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.
Below are some guidelines to help you make the right choice of
utensils.
To obtain a satisfactory performance from a ceramic hob and to
avoid unnecessary damage, we recommend the use of good quality
utensils with smooth flat bases.
1. Purchasing a new pan will not necessarily mean it will have a
flat base, always check before buying. See diagram below.
2. Using the correct pans and utensils will result in maximum contact
with the hob and maximum efficiency as with any type of
electric hob.
4866200044-02 Belling 611Format 13/11/2000 10:40 am Page 19
Choosing Your Utensils
Important
Never
WARNING: Extreme caution should be taken to avoid steam
burns and hot surfaces when cleaning up spillage to the hot
h o b.
1. Always clean up any spillage immediately with a clean cloth
or a paper towel to avoid unnecessary damage to the hob.
2. When cooking food which contains sugar (most food) or
syrup, use a utensil which is large enough to prevent boil
over or spillage. Sugar spillage will permanently damage
the hob and therefore should be cleaned off with care
immediately. If sugar spillage has occurred, remove it as long
as it is still hot with a metal handled razor-blade scraper
commercially available. This will avoid any damage. NEVER LET
ITCOOL BEFORE REMOVING.
3. Always ensure that the base of the utensil is dry before placing
on the ceramic hob.
Never use utensils with rough bases.
Never use lightweight utensils with thin, distorted or uneven
bases.
Never use lightweight enamelled steel utensils.
Never use cast iron utensils.
Never use utensils with recessed, scrolled (like a gramophone
record) or ridged bases.
Never use a utensil which has a base concavity greater than 1 mm
as this will reduce the performance of the hob.
Never use a utensil with a convex base.
Never use glass ceramic utensils.
Never use lightweight saucepans with plain thin copper bases on
ceramic or halogen hotplates.
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, Never drag or slide across the
hob surface as damage may occur.
19
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 20
Approximate Oven
Temperature
Conversion Chart
Conventional
Oven
Gas Mark
o
F
20
Fan Oven
(It is not always
necessary to
preheat oven)
o
C
o
C
1
/2
250
120
100
1
275
140
120
2
300
150
130
3
325
160
140
4
350
180
160
5
375
190
170
6
400
200
180
7
425
220
200
8
450
230
210
9
475
240
220
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 21
Grilling
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 (1), slide it towards the centre of the pan (2) and let the
handle locate over the bracket (3). 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 keep in a safe
place.
Please note, if a fixed handle is required, grill pan is unable to be
kept in the Fan Oven with door closed, but may be stored in the Top
Oven with door closed.
1
2
3
Door position
for Grilling.
Fig 5
21
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 22
Fastlite Grilling
Multifunction Models
only
NEVER allow young children near the appliance when the grill is in
use as the surfaces get extremely hot.
GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE GRILL/TOP OVEN
DOOR CLOSED. (SEE FIG.5).
DO NOT LINE THE GRILL PAN WITH ALUMINIUM FOIL.
The grill control is designed to provide variable heat control of either both
grill elements on together or the single left-hand grill element only,
depending upon which direction the control knob is rotated. With the control
knob rotated clockwise both will come on together, and with the control
rotated anti-clockwise the single left-hand element only will come on. Do not
operate the Top Oven control when grilling.
You will notice that the grill elements are protected by a wire mesh. This
stops you from touching live parts, so under no circumstances should pointed
objects be inserted into the mesh. During use the mesh may become soiled.
Do not attempt to clean it while the grill is still on. Turn the cooker off at the
control unit and wait unit it has cooled down before cleaning.
Care must be taken to ensure the grill mesh is not distorted – do not store the
grill pan handle on the grill pan grid when the rod shelf is in the top runner
position.
Please note that the Grill will not operate unless the Top Oven control is in
the Off position.
Open the Grill Chamber/Top Oven door
Preheat the grill at 4 setting for approximately 1 minute.
When toasting/grilling, the rod shelf is placed in either the second or third
runner from the bottom. The grill pan is placed on the shelf and pushed back
as far as possible to correctly position it under the grill element. Leave the
control at 4 for toast, and for sealing and fast cooking of foods. For thicker
foods requiring longer cooking, turn the switch to a lower setting after the
initial sealing on both sides at 4. The thicker the food, the lower the control
should be set. Use anti-splash tray in grill pan.
Food which requires browning only should be placed under the hot grill on
the second or third runner from the bottom of the oven, according to the
depth of the dish.
Guide to Grilling Successfully
Food
Preheat
Shelf Position
from base of oven
Setting
Approx.Cooking Time
1 min. 3 or 2
Maximum
3-5 mins. Grill pan and grid.
Small cuts of meat
– Sausages, Bacon
None
3 or 2
Maximum for 4
mins. reduce to 3
10-15 mins. Grill pan and grid.
Chops, etc.
Gammon Steaks,
None
2
Maximum for
6-8 mins. reduce to
3/21/2
25-30 mins. Grill pan and grid.
Fish. Whole, Fillets
None
2
Maximum
6-8 mins. in base of grill pan.
Fish in
breadcrumbs
None
3
3
10-15 mins. Grill pan and grid.
Pre-cooked Potato
None
3 or 2
3
10-12 mins. in base of grill pan
Pizzas
None
3 or 2
3
10-12 mins. Grill pan and grid.
Browning of Food
1 min. 3 or 2
Maximum
5-7 mins. Dish placed directly on shelf.
Toasting of Bread
Products
22
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 23
Conventional Grilling
NEVER allow young children near the appliance when the
grill is in use as the surfaces get extremely hot.
GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE GRILL/
TOP OVEN DOOR CLOSED. (See Fig.5).
DO NOT LINE THE GRILL PAN WITH ALUMINIUM FOIL.
The grill control is designed to provide variable heat control of
either left and right grill elements on together or the left hand only,
depending upon which direction the control knob is rotated. With
the control knob rotated clockwise both elements will come on
together, and with the control rotated anti-clockwise only the left
hand element will come on. Do not operate the Top Oven control
when grilling.
Preheat the grill at 4 setting for approximately 5 minutes.
When toasting/grilling, the rod shelf is placed in either the second or
third runner from the bottom. The grill pan is placed centrally on the
shelf and pushed back until it locates in the stop on the shelf. This
will correctly position the pan under the grill element. Leave the
control at 4 for toast, and for sealing and fast cooking of foods. For
thicker foods requiring longer cooking, turn the switch to a lower
setting after the initial sealing on both sides at 4. The thicker the
food, the lower the control should be set.
Use anti-splash tray in grill pan (not available on some models).
Food which requires browning only should be placed under the hot
grill on the second or third runner from the bottom of the oven,
according to the depth of the dish.
After use, always return controls to their off position.
23
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 24
Top Oven Cookery Notes
The charts on pages 26 and 27 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 Top Oven is fitted with ‘Cookclean’ sides 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 between 100°C (200°F)
and 220°C (425°F) as recommended in the Top Oven temperature
chart. The pilot 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 - runners 1 and 2 from the bottom
of the oven. The correct positioning of food is indicated in the
temperature charts on pages 26 and 27. 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 10oC. Food should be positioned centrally
under the grill element (As a guide the front of the utensil should be
approximately 100mm (4ins.) from the front of the shelf.) Food must
never be placed directly on the floor of the oven, and there should
always be at least 25mm (1in.) between the top of the food and the
grill element. N E V E R use utensils larger than 300mm (12ins.) x
230mm (9ins.). Larger 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 3.6kg (8 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 (1in.) between the top of the foil and the grill element. Do
not use the grill pan as a meat pan. Larger joints of meat weighing
more than 1.5kg (3 lbs) or poultry weighing more than 3.6kg (8 lbs)
should be roasted in the Main Oven.
Do not use large main oven meat pan in top oven.
24
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 25
Top Oven 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.
N E V E R operate the grill control when using the Top Oven for
cooking or as a hotcupboard.
Note: Utensils stored in top oven will get hot when main oven is in
use. Care should be taken when removing them.
25
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 26
Top Oven Temperature Chart
Top Oven Cooking
Temperature
o
C
Time (approx.)
Beef/ Lamb
(slow roasting) Yes
170/180
35 mins per 450g (1 lb)
+ 35 mins over.
Beef/ Lamb
(foil covered)
Yes
190/200
35-40 mins per 450g
(1 lb)
Pork
(slow roasting) Yes
170/180
40 mins per 450g (1 lb)
+ 40 mins over
Pork
(foil covered)
Yes
190/200
40 mins per 450g (1 lb)
Veal
Yes
(slow roasting)
170/180
40-45 mins per 450g
(1 lb) + 40 mins over
Veal
(foil covered)
Yes
190/200
40-45 mins per 450g
(1 lb)
Poultry/Game
Yes
(slow roasting)
170/180
25-30 mins per 450g
(1 lb) + 25 mins over
Poultry/Game
(foil covered)
Yes
190/200
25-30 mins per 450g
(1 lb)
Casserole
Cooking
Yes
150
2-21/2 hrs
Preheat
Meat
Position in Oven
Runner 1 from
bottom of oven.
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third;
2. Never allow foil to touch sides of oven;
3. Never cover oven interior with foil;
4. Never cover oven shelves with foil.
The most accurate method of testing the readiness of joints of meat or whole poultry is
to insert a meat thermometer into the thickest part of a joint, or the thickest part of
poultry thighs, during the cooking period. The meat thermometer will indicate when the
required internal temp has been reached.
Beef -
26
Rare:
Medium:
Well Done:
60oC
70oC
75oC
Lamb:
Pork:
Veal:
80oC
90oC
75oC
Poultry:
90oC
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 27
Top Oven Temperature Chart
Baking
Food
Top Oven Cooking
Pre- Temperature Time in mins.
o
heat
C
Position in
Oven
Runner 1
bottom of
Runner 1
bottom of
Runner 1
bottom of
Runner 1
bottom of
Runner 1
bottom of
from
oven.
from
oven.
from
oven.
from
oven.
from
oven.
Scones
Yes
210/220
10-15
Small Cakes
Yes
180/190
20-25
Victoria Sandwich
Yes
170/180
20-30
Sponge Sandwich
(fatless)
Yes
180/190
20-25
Swiss Roll
Yes
200/210
10-15
Semi-rich Fruit
cakes
Yes
150/160
60-75
7 inch
Runner 1 from
bottom of oven.
Rich Fruit Cakes
Yes
130/140
Time Dependent
on size
Runner 1 from
bottom of oven.
Shortcrust Pastry
Yes
190/200
Time Dependent
on recipe
Runner 1 from
bottom of oven.
Puff Pastry
Yes
200/210
Time Dependent
on recipe
Runner 1 from
bottom of oven.
Yorkshire Pudding
Yes
190/200
30-40
Runner 2 from
bottom of oven.
Individual
Yorkshire Puddings
Yes
200/210
20-30
Runner 2 from
bottom of oven.
Milk Pudding
Yes
130/140
90-120
Runner 1 from
bottom of oven.
Baked Custard
Yes
140/150
40-50
Runner 1 from
bottom of oven.
Bread
Yes
200/210
30-45
Runner 1 from
bottom of oven.
Meringues
Yes
100
150-180
Runner 1 from
bottom of oven.
Note: If soft tub margarine is used for cake making, we would recommend using the all
in one method and to reduce the temperature by 10oC. Temperatures recommended in
this chart refer to cakes made with block margarine or butter only.
27
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 28
Main Oven
Operation
The means of operation of the main oven depends upon the model
of the cooker.
Multifunction cookers.
Turn the multifunction selector to the required function (see above).
The oven light will come. Set the main oven thermostat to the
required temperature.
Oven Selector
Switch Functions
Off. With the selector in
this position the oven will
be off with the exception of
the Oven Clock display.
Fan grill (inner and
outer top elements and
fan). Use the main oven
thermostat control to set
the required temperature.
Fan Oven (rear element
and fan). Use the main
oven thermostat control to
set the required
temperature.
Fan only. The main oven
thermostat control must
be set to the off position.
Conventional Oven
(outer top and base
elements).
Use the oven thermostat
control to set the required
temperature.
Other Models.
Turn the main oven thermostat to set the required temperature, the
oven light will come on. (Not applicable to some Models).
Oven Thermostat When operated an indicator light will immediately come O n, and will
go out when the desired temperature is reached, subsequently
switching O n and Off at intervals to indicate that the correct
temperature is being maintained. The fan will operate continuously
whilst the oven is switched O n.
Note: If the indicator light does not come O n when the control is
turned, check that the timer is in Manual operation.
28
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 29
Main Oven Cookery Notes
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, pre-heating the oven
is often unnecessary. However, foods such as bread, scones Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The charts on pages 32 and 33 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.
Because the fan oven cooks so efficiently, we recommend that
when cooking any recipes not designed for a fan oven, you reduce
the temperature by about 25°C and the time by about 10 minutes in
the hour. If large quantities are being cooked it will be necessary to
increase the cooking time somewhat to compensate for the extra
oven load.
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.
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 Positions
Since the distribution of heat in the fan oven is very even, most
foods will cook satisfactorily on any shelf position, but the shelves
should be evenly spaced:
To ensure even circulation do not use meat pans larger than 390 x
300mm (15ins x 12ins) and baking trays no larger than 330 x
255mm (13ins x 10ins), these should be positioned centrally on the
oven shelf.
– Do not fit shelves upside down.
– Never use more than 3 shelves in the oven as air circulation will be
restricted.
– Food or cooking utensils should not be placed on the floor of the
oven.
To avoid unnecessary cleaning, rod shelves which are not in use
should be removed from the oven.
29
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 30
Main Oven Cookery Notes
Temperature and
Time
When all three shelves (the Top oven shelf can be used in the Main
oven) 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 on pages 32 and 33 by a few minutes, to allow for the
loss of heat due to the extra time taken to load the oven, and the
larger mass of food. Baking trays should allow an equal gap on all
sides of the oven.
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
for 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 main oven 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 or 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 manufacturer’s pack
instructions, and remember to reduce the temperatures given for
conventional ovens by approximately 25°C 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, 1
lb), or at room temperature (allowing 2-3 hours per 450g, 1 lb).
Frozen meat or poultry must be completely defrosted before placing
in the oven.
It is essential to wash thoroughly and cook meat and poultry
immediately after defrosting.
30
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 31
Main Oven – Top & Base Heat
Multifunction Models
Operation
The oven is heated by two elements, one at the top of the oven and the
other underneath the floor of the oven.
To heat the oven, turn the main oven selector switch to the required
function. The oven light will come on. Then turn the oven temperature
control to the required temperature.
The oven indicator light will immediately come on and remain on until
the oven reaches the set temperature. This light will then automatically
go on and off during cooking as the oven thermostat maintains the
correct temperature.
Food should not be placed on the floor of the oven.
This function can be used automatically as well as in the manual mode.
31
Note: Where times are stated, they are approximate only.
Baking
Top & Base Heat –- Multifunction
636
Models only
Fan Oven
Food
Pre- Temperature
o
C
heat
Time
Shelf
Position
Pre- Temperature
o
C
heat
Time
9-12 mins.
approx.
15-20 mins.
approx.
20-25 mins.
approx.
15-20 mins.
approx
12-15 mins
approx.
Scones
Yes
220
10-15 mins.
2nd from bottom
Yes
210/220
Small Cakes
Yes
180
15-25 mins.
3rd from bottom
No
170/180
Victoria Sandwich
Yes
160
20-30 mins.
3rd from bottom
No
160/170
Sponge Sandwich
(Fatless)
Yes
170/180
15-20 mins.
3rd from bottom
Yes
170/190
Swiss Roll
Yes
190/200
8-12 mins.
3rd from bottom
Yes
180/200
Semi-rich Fruit
cakes
Yes
150/160
11/4 hrs. 7”
2nd from bottom
No
140/150
11/4 -11/2 hrs.
approx.
Rich Fruit Cakes
Yes
130/140
Depending on
recipe and size
2nd or 3rd
from bottom
No
130/140
Depending
on size.
Shortcrust Pastry
Yes
180/190
Depending
on use
2nd or 3rd
from bottom
No
190/200
Depending
on size.
Puff Pastry
Yes
190/200
Depending
on use
2nd or 3rd
from bottom
No
190/200
Depending
on size
Yorkshire Pudding
Yes
190/200
40-45 mins.
3rd from bottom
Yes
180/190
40-50 mins.
approx.
Individual Yorkshire
Puddings
Yes
200/210
20-30 mins.
3rd from bottom
Yes
190/200
20-25 mins.
approx.
Milk Pudding
Yes
140/150
13/4 -2 hrs.
2nd from bottom
No
130/140
11/2 - 2 hrs.
approx.
Baked Custard
Yes
130/140
40-50 mins.
3rd from bottom
No
140/150
35-45 mins.
approx.
Bread
Yes
190/200
25-35 mins.
3rd from bottom
Yes
200/210
30-35 mins.
approx.
Meringues
Yes
80/90
3 -31/2 hrs.
3rd from bottom
No
70-90
3-4 hrs. approx.
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to reduce the temperature by 10oC.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 32
32
Main Oven Temperature Chart
Top & Base Heat -–Multifunction
636
Pre- Temperature
o
heat
C
Meat
Fan Oven
Models only
Position
in Oven Meat
Time (approx.)
Pre- Temperature
o
heat
C
Time (approx.)
Beef/ Lamb
(slow roasting) Yes
170/180
35 mins per 450g (1
lb) + 35 mins over.
Beef
No
160/180
20-25 mins per 450g
(1lb) + 20 mins extra
Beef/ Lamb
(foil covered)
190/200
35-45 mins per 450g
(1 lb)
Lamb
No
160/180
20-30 mins per 450g
(1lb) + 25 mins extra
Pork
No
160/180
25-30 mins per 450g
(1lb) + 25 mins extra
Veal
No
160/170
25-30 mins per 450g
(1lb) + 25 mins extra
Chicken/ Turkey
up to 4kg (8 lb)
No
160/180
18-20 mins per 450g
(1lb) + 20 mins extra
Yes
Pork
(slow roasting) Yes
170/180
40 mins per 450g (1 lb)
+ 40 mins over
Yes
190/200
40 mins per 450g (1
lb)
Veal
Yes
(slow roasting)
170/180
40-45 mins per 450g
(1 lb) + 40 mins over
Veal
(foil covered)
Yes
190/200
40-45 mins per 450g
(1 lb)
Poultry/Game
Yes
(slow roasting)
170/180
25-30 mins per 450g
(1 lb) + 25 mins over
Pork
(foil covered)
Poultry/Game
(foil covered)
Yes
190/200
25-30 mins per 450g
(1 lb)
Casserole
Cooking
Yes
150
2-21/2 hrs
Runner 3
from
bottom of
oven.
150-160
Turkey 4 to 5.5kg
(8 to 12 lb)
No
Casserole Stews
No
If using aluminium foil, never: 1. Allow foil to touch sides of oven.
foil.
or 150
140-150
2. Cover oven interior with foil.
12-14 mins per 450g
(1lb) at plus 12 mins extra
*For every 450g (1lb) over
5.5kg (12lb) allow 10 mins
per 450g (1lb)oand roast
at 150 C
11/2 - 2 Hrs
3. Cover shelves with
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest
part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required
internal temp has been reached.
Beef 33
Rare:
Medium:
Well Done:
60oC
70oC
75oC
Lamb:
Pork:
Veal:
80oC
90oC
75oC
Poultry:
90oC
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 33
Main Oven Temperature Chart
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 34
Main Oven – Fan Grilling
Multifunction Models
Operation
Turn the main oven Selector Switch to Fan Grill and Thermostat to
temperature required as shown in the chart on page 33. Turn the
food over approximately halfway through cooking, taking care not
to burn yourself.
Fan grilling can only be carried out with the door closed.
In this method of cooking, the fan and the full width grill element
work together and has the same results as if you were cooking on
a rotisserie but more economically with the door closed.
You can grill by this method anything from a thick chop to a large
turkey or goose and they will be cooked more thoroughly,
economically and will require less attention during the actual
cooking period. In the case of large pieces of meat, the juices from
the meat will drain into the meat pan and will form the basis for
making delicious gravy. Furthermore anything cooked by this
method as opposed to the more conventional method of roasting
or grilling will result in a cleaner oven.
There is no need to pre-heat the oven.
Position the meat pan centrally under the Grill Element (with antisplash tray and roasting rack in place) (see Fig. 7 below) at shelf
position 3, or shelf position 1 if very large pieces/ items of food are
being cooked.
The fan grilling operation can be selected/timed using the
automatic oven timer. See page 22. See Fan Grilling Roasting Chart
on page 33.
Fig. 7
ANTI-SPLASH TRAY
ROASTING RACK
34
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 35
Main Oven – Fan Grilling
Multifunction Models
Shelf positions are counted from the base upwards ie: lowest shelf position is 1.
Type of Meat
or Poultry
Weight
kg
PORK
Pork Chop - thick
Temp
o
C
170
Gammon Steaks
Plus Extra Total Cooking Time
Time
(mins)
(min/kg) Time (mins)
25
Dependent on size
Season. grill on shelf
position 2. Turn over after
15 mins.
Grill on shelf position 2
Turn after 15 mins.
Score fat with sharp knife
and rub on salt. Pork
should always be
thoroughly cooked. So
overcook rather than
undercook. Grill on shelf
position 1.
160
30
160-170
150-170
140-150
140-150
140
60-70
60-70
65-75
65-75
70-75
170
25
1.0
1.5
2.0
2.5
over 2.5
160-170
160-170
150-160
150-160
150
30-40
35-40
35-45
40-45
45-50
45
45
50
50
50
78-88
90-110
120-140
150-170
-
Season. Grill on shelf
position 2. Turn over after
15 mins.
Score fat. Season with
pepper and rosemary. If you
prefer the lamb pink
choose the shorter time
Grill on shelf position 1.
1.0
1.5
2.0
2.5
over 2.5
170-180
170-180
160-170
160-170
160
40-50
40-50
40-50
45-50
45-50
20
20
20
30
40
60-70
80-90
100-110
140-150
-
Season. If joint preferred
rare grill for the shorter
time. If preferred well done
grill for the longer time.
Grill on shelf position 1.
1.0
1.5
2.0
2.5
over 2.5
less than
1kg each
180
180
170
170
160-170
180
30
30
35
35
40
30
30
30
30
30
30
30
60
75
100
115
60
Season and brush over with
melted butter to give nicely
browned skin. Grill on shelf
position 1.
DUCK
1.5
2.0
2.5
180
180
180
30
30
35
30
30
30
75
90
115-130
Dry thoroughly and lightly
salt. Grill on shelf position 1.
GOOSE
up to 4
4-5
170-190
160-170
40
45
40
40
-
TURKEY
up to 5
6-8
170
150
-
-
150-165
165-175
Season and brush over with
melted butter to give nicely
browned skin. Grill on shelf
position 1
GAME
Grouse
Partridge
Pheasant
Any
Any
Any
170-180
170-180
170-180
30-50
40-50
40-50
-
-
Well hung meat will require
less cooking time. grill on
position 1.
Beefburgers
450g(lb)
170
Sausages
450g (lb)
170
Bacon
450g (lb)
25mins per
450g (lb)
25mins per
450g (lb)
25mins per
450g (lb)
Pork - any type of joint
1.0
1.5
2.0
2.5
over 2.5
LAMB
Lamb chop - thick
Lamb - any type of joint
BEEF
Beef - joints which have
an outside layer of fat
eg. Rib, Rolled, Sirloin
CHICKEN
Chicken joints
Mixed Grill
170
170
Dependent on size
Tips
45
45
50
50
50
105-120
130-150
180-230
220-240
-
Dependent on size
Shelf 1.
Can be stuffed.
Grill on shelf position 1
Shelf 2.
Shelf 2.
Prick sausages before cooking.
Shelf 2.
Roll up bacon before cooking.
30
4 pieces of steak, sausages, chops,
bacon, tomatoes & mushrooms.
Cook sausages, chops, bacon for
10 mins. add steak, cook for further
20 mins. Tomatoes & mushrooms
should be placed on trivet under
roasting rack for total cooktime.
35
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 36
Fan Only –
Multifunction Models
Operation
To assist in de-frosting turn the main oven selector switch to Fan
Only Function. This defrosts by circulating the air around the food,
time to defrost will depend on type and size of the food. DO NOT
turn the oven thermostat control on.
Defrosting Frozen Meat and Poultry
Roasts of meat and whole birds should be defrosted slowly,
preferably in a refrigerator (allowing 5-6 hours per lb.) or at room
temperature (allowing 2-3 hours per lb.). Frozen meat or poultry
must be completely defrosted before cooking in the oven.
DO NOT defrost meat and poultry by warming the food
through.
Foods ideally suited for fan defrosting (without heat) are those
which are normally served cold, e.g. cream/cream cakes, butter
cream filled cakes, gateaux, cheese cakes, iced cakes, quiches,
pastries, biscuits, bread, croissants, fruit and many delicate frozen
foods.
If fish, meat and poultry are to be ‘fan only’ defrosted as selected
on the oven control (without heat), then where possible the types
of food recommended should be small or thin, e.g. fish fillets,
peeled shrimp, cubed or ground meat, sliced meat, thin chops,
steaks or liver. The items should be placed so the maximum
amount of surface area is exposed to the circulating air and turned
regularly to ensure even defrosting.
Larger joints may be defrosted in the main oven using the “Fan
Only” position for up to a maximum weight of 1.8 kg 4 lb.
It is important to wash both roast and cooking utensils
before cooking immediately after defrosting.
It is very important to strictly adhere to the basic principles of food
handling and hygiene to prevent the possibility of bacterial growth.
36
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 37
The Economy Setting
Economy Setting The main oven has an Economy setting specially designed to reduce
energy usage.
To operate turn main oven thermostat to 90˚C and on the
multifunction models turn the main oven selector switch to the
correct function ie.
This is used for slow cooking, keeping food warm and warming
plates for short periods. Extra care must be taken when warming
bone china, as it may be damaged in a hot oven.
Some
advantages
of Economy
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 cuts of meat are tenderised.
Fully loading the oven can be very economical.
Cooking times can be extended in some cases by up to 2hrs. slow
cook.
37
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 38
Using the Economy Setting
Points to bear in
mind when
preparing food:-
1. Make sure all dishes will fit into the oven before preparing
the food.
2. All dishes cooked by the ‘Economy’ setting should be cooked
for a minimum of 6 hours. They will 'hold' at this setting for a
further hour but marked deterioration in appearance will be
noticed in some cases. Egg and fish dishes need only 1-5 hours
cooking and should be observed from time to time.
3. Joints of meat and poultry should be cooked at fan oven 170oC
for 30 mins before turning to the ‘Economy’ setting.
4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are
unsuitable for the ‘Economy’ setting.
5. Always stand covered joints on a rack over the meat tin, to
allow good air circulation.
6. Pork joints can only be cooked, if by testing with a meat
thermometer and internal temperature of at least 88oCis
reached.
7. This method is unsuitable for stuffed meat and poultry.
8. Always bring soups, casseroles and liquids to the boil before
putting in the oven.
9. When casseroles are used, cover the food first with foil and
then the lid to prevent loss of moisture.
10. Always thaw frozen food completely before cooking.
11. Root vegetables will cook better if cut into small even sized
pieces.
12. Always adjust the seasoning and thickenings at the end of the
cooking time.
13. Dried red kidney beans must be boiled for a minimum of ten
minutes after soaking, before inclusion in any dish.
Storage and
Re-heating
of Food
1. If food is to be frozen or not served immediately, cool it in a
clean container as quickly as possible.
2. Thaw frozen food completely in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or
in the fan oven, 170oC and then serve immediately.
4. Only re-heat food once.
38
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 39
Care and Cleaning
In the interests of both safety and hygiene your Belling Format
needs to be kept clean. A build-up of grease or fat from cooking
could cause a fire hazard.
WARNING! For your own safety, always switch off your
cooker at the mains supply and allow to cool before
cleaning.
Never use excessive amounts of water to clean your cooker, and
remember that your cooker is heavy – take care when pulling it out
for access.
Ceramic Hob
WARNING! If any crack should appear on the hob, isolate the
cooker from the mains supply. Do not use any part of the
cooker but contact your Belling Service Agent.
The ceramic hob is very hard wearing and with normal care should
remain in good condition. However, it is important that any spillage
is dealt with before the hob is used again, otherwise it will become
baked on.
Once the hob has cooled, remove any heavy spillage or soiling with
a metal spatula, palette knife or scraper, then use a little Belling
Ceramic Hob Cleaner & Conditioner on a damp cloth to remove any
marks. Wipe off the residue of the cleaner with a soft damp cloth
and polish the hob with a soft lint-free cloth. It is important that the
hob is cleaned regularly with Belling Ceramic Hob Cleaner &
Conditioner as it provides a protective film to keep the hob in good
condition and assists in keeping the hob clean.
Whilst it is recommended that normal cleaning is carried out when
the hob has cooled, if jam, fruit or anything with a high sugar
content is spilled on the hob, or plastic or aluminium is melted onto
the hob, clean it off immediately, as damage to the hob can result.
Switch off the hob and use a metal spatula, palette knife or scraper
to remove the spillage. TAKE CARE, as the spillage and the hob may
be very hot. When the hob has cooled, clean as usual with Belling
Ceramic Hob Cleaner & Conditioner.
Do not use scouring powders or paste, wire wool scouring pads, or
oven cleaners on the hob as these can cause damage to the hob
surface. If you require further Belling Ceramic Hob Cleaner &
Conditioner please contact Belling Customer Helpline on 01709
579902 or Spares dept. on 01709 579907
Cooker Exterior
The outside surfaces of your cooker should be cleaned with a mild
detergent and a little water. Wipe off the detergent with a damp
cloth and dry the cooker with a soft lint-free cloth.
Do not use scouring pads or abrasive detergents, particularly on the
stainless steel control panel and doors as damage may result.
Door Handles
Clean door handles/trims with warm soapy water only. Do not use
cream or abrasive cleaners.
39
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 40
Care and Cleaning
Conventional Grill
Fastlite Grill
Multifunction
Models only
The grill/top oven roof (if fitted) slides forward out of the grill
compartment. The grill/top oven rod shelves and enamel parts of the
oven or grill can be cleaned using household cream cleaner with a
nylon pad or sponge. Heavier soiling may require the use of a
proprietary oven cleaner or steel wool pad, but do not allow these to
contact either the ‘Cookclean’ enamel or any of the door seals or
plastic parts of the cooker.
Before cleaning the grill element mesh the electricity supply to the
appliance must be turned off and the grill totally cold. To clean, use
a damp soapy cloth and wipe over. If stubborn stains remain gently
clean with a nylon scouring pad and soapy water, and then wipe
over with a damp cloth. DO NOT use metal cleaning utensils,
wire wool, or proprietory oven cleaners on the grill element
mesh.
Only use oven cleaners which carry the Vitreous Enamel
Development Council’s Approvals symbol, and always follow
the manufacturers instructions for use.
'Cookclean' Panels The oven and grill side runners, and the fan oven back panel, are
coated with a special ‘Cookclean’ enamel which will absorb and
gradually vapourise any splashes which occur during cooking. The
surface coating, which can be recognised by its matt finish, may be
damaged by using aerosol oven cleaners, oven pads, detergents or
scouring powders, and their use is not recommended.
Any particularly heavy soiling or splashing may indicate the cooking
temperature has been too high, or that excess fat or water has
been used when roasting. It can be removed by ‘blotting’ the surface
with a paper towel or soft sponge, or by running the oven empty at
maximum setting for about 2 hours.
Whilst normal cleaning can be carried out with these panels in
place, they can be removed for cleaning manually, or for cleaning
the rest of the oven interior. First, remove the oven shelves. The
panels can then be removed by undoing the fixing screws.
To clean these ‘Cookclean’ panels by hand, scrub them with a nylon
pad or brush, using warm soapy water. Rinse in cold water and
‘blot’ them dry with a paper towel or sponge. Do not rub the surface
too dry as this can damage the ‘Cookclean’ finish. After cleaning,
replace the panels immediately and run the oven at maximum
setting for about 30 minutes to prevent deterioration of the enamel.
Grill/Top Oven
40
Refer to the instructions above for cleaning the ‘Cookclean’
removable side panels. To prevent stains from being burnt onto the
grill pan, anti-splash tray, food support, and rod shelf, always clean
using hot soapy water immediately after use.
Wipe out the grill/top oven compartment, use a fine steel wool soap
pad to remove stubborn stains from the rod shelf and the floor of
the compartment.
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 41
Care and Cleaning
CLEANING THE DOOR
(Not appliacable for Models incorporating a solid door
panel)
Take particular care not to damage the inner surface of the door
inner glass that is coated with a heat reflective layer. Do not use
scouring pads, or abrasive powder, which will scratch the glass.
Ensure that the glass panel is not subjected to any sharp mechanical
blows.
Stubborn stains can be removed by using a fine steel wool pad. For slight
soiling the inner glass panel may be cleaned, while still warm, without removing
it from the door. After cleaning, rinse and dry with a soft cloth.
SIDE OPENING DOORS
Cleaning the door glass is the same as the drop down doors, except
take care to support the weight of the inner glass when removing
and refitting.
DROP DOWN DOORS
Remove the door inner glass as follows.
1.
Open the door fully and unscrew the two screws securing the glass
panel so that the securing brackets can be turned.
There is no need to remove the screws completely.
2.
Turn the brackets so that the glass can be
removed and cleaned at the sink (Fig. 1.)
3.
The inside of the outer door glass
can now be cleaned while still fitted
to the cooker.
Fig. 1.
Glass
NEVER OPERATE THE COOKER WITHOUT THE INNER DOOR
GLASS IN POSITION.
(Not applicable for Models incorporating a solid door
panel).
Refit the door inner glass as follows.
1.
NOTE: The inner door glass has a special reflective coating on one side.
Replace the door inner glass so that the
statement:
“IMPORTANT THIS FACE TOWARDS
THE OVEN” can be read from the inner
side of the door.
2.
Turn the two securing brackets back to
their original position to retain
the glass and tighten the screws. (Fig. 2.)
Fig. 2.
Glass
41
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 42
Care and Cleaning
Rod Shelves &
Meat pan
Take care during cleaning not to damage stretch or distort the Door
Seal.If necessary remove the seal by carefully unhooking the corner
clips. Replace the seal after cleaning. Do not use the oven without
the door seal in place.
Using a fine steel wool soap pad to remove stubborn stains from the
rod shelves, meat pan and the floor of the oven. Refer to the
instructions on page 40 for cleaning the ‘Cookclean’ panels.
NEVER use aerosol cleaners on this oven as they could adversely
affect the fan motor unit, and cannot be wiped off the fan blade.
Replacement of
Oven Lamps
(where fitted)
WARNING: ISOLATE COOKER FROM SUPPLY BEFORE REPLACING
LAMP.
Open the oven door and remove the rod shelves. Use a thick clothto
grip the light glass dome, unscrew anti-clockwise and lift out. Reach
into the aperture with thick cloth, and unscrew the faulty lamp anticlockwise (15W 300°C SES). Fit replacement lamp, refit glass lens.
The oven lamp is not covered by the guarantee.
A new lamp may be obtained from our Parts Department by calling:01709 579907.
Splashback
Assembly
A splashback kit is available as an optional extra from the Belling
Spare Parts Department. For address see separate leaflet.
N.B.
Care must be taken that Rating Plate edges are not lifted during
cleaning and furthermore that the lettering is not blurred or
removed.
42
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 43
Is there Something Wrong
with your Cooker?
Fault finding guide
Before contacting your Belling Service Centre/Installer, check the
problem guide below; there may be nothing wrong with your cooker.
Problem
Check
Nothing works
Is the main cooker wall switch turned on?
Is the timer display blank?
If the timer is not working it is likely that there is no electricity supply
to your cooker.
Main Ovens does not
work. Grill works.
Ensure timer is set to manual by pressing button “
timer until the the 'Auto' symbol is off
Top Oven and Grill do not
work. Main Oven works.
Operating the cooker under the following conditions may cause a
safety device to operate.
(a) grilling with the Top Oven door shut.
(b) grilling for an excessively long period at a maximum
setting.
Switch off the appliance and allow the cooker to cool for
approximately 30 minutes. Switch the cooker back on again and
check that the grill/Top Oven is now operating correctly
Grill Does not work
Ensure that the Top Oven control is turned fully off.
Grill keeps turning on
and off
When the grill control is operated at a setting less than '4' this
is normal regulator operation, not a fault
Timer is flashing '000' and
'Auto"
The electricity supply to the cooker has been interrupted and the
Timer must be reset.
Timer bleeping
continually
Press button marked “
Unable to set auto oven
programme
Button “
“ on the timer refers to the duration of cooking
(the time required to cook the food), not to stop the time. When
the required 'Cook Time' and 'end time' have been set, the timer will
calculate the start time for you.
Oven lamp does not work
The oven lamp is not covered by the guarantee. The part is
easily changed - see the section on Oven Lamp Replacement.
A new lamp may be obtained from our Parts Department by
calling:- 01709 579907
“ on the
“.
43
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 44
Cooking Results Not
Satisfactory?
Problem
Grilling
Uneven cooking front
and back
Check
Fat splattering
Ensure that the grill is not set too high.
Baking General
Uneven rising of cakes
Ensure that the grill pan is positioned centrally below the grill
element.
Ensure that the oven shelves are level by using a spirit level on the
rod shelf and adjusting the wheels/feet. The oven should be checked
both left to right and front to back.
Sinking of cakes
The following may cause cakes to sink:
1. Preheating of fan ovens.
2. Cooking at too high a temperature.
3. Using normal creaming method with soft margarine.
(Use the all-in-one method).
Over/Under cooking
Fast/Slow cooking
Refer to the cooking times and temperatures given in the
cooking charts, however, it may be necessary to increase or
decrease temperature by 10oC to suit personal taste.
Do not use oven/meat tins greater than 56mm (21/4") in height.
Top Oven Baking
Uneven cooking front
Ensure that any cooking utensils are at least 100mm (4") from
front to back of the shelf.
Uneven rising of cakes
Ensure that the shelf is level (see above) and that the food is
positioned centrally in the oven.
Overcooking
Remember to reduce cooking temperatures by 10oC from
standardrecipes when using the Top Oven.
Food is taking too long
to cook
Ensure that any cooking utensil used in the Top Oven is not
larger than 300x225mm (12" by 9"), eg. the main oven meat
pan.
Only cook one item at a time to avoid overloading the oven.
44
4866200044-02 Belling 611Format 13/11/2000 10:41 am Page 48
Service
Please check your guarantee card for who to contact for service.
Remember that service agents may charge for visits (even during the
guarantee period) if nothing is found to be wrong with the appliance,
so always check the instructions to make sure you have not missed
anything.
Belling Appliances After Sales Division (Service)
Tel: 0345 454540 (all calls will be charged at local rate)
Before contacting a service agent, please note the following details
about your cooker:
Model Number
_____________________________________
Serial Number
_____________________________________
Date of Purchase
_____________________________________
In order to provide a complete service history for your Belling product,
please ask the service engineer to record the appropriate details in the
chart below.
Date
Nature of Fault
Parts Replaced or Repaired
Authorised Stamp
or Signature
IMPORTANT NOTICE:- In line with our continuing policy of research and development,
we reserve the right to alter models and specifications without prior notice.
This instruction manual is accurate at the date of printing but will be superseded and
should be disregarded if specifications are changed.
Belling Appliances Ltd., Mexborough, South Yorkshire S64 8AJ
PRINTED BY SIMLEX .FOUR ASHES, WOLVERHAMPTON.
Octobert 2000 Part No. 4866200044 - 02
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