Bruker manual INDESIT FID20

[. . . ] End Time Button For Example: If you set a “Cook Period” for 2 hours, and “End Time” of 11:00. Notes: - When setting an Auto Cooking programme you will need to set the oven control(s) to the required temperature(s) when you set the timer. Step 5 With the Cook Period & End Time buttons still held in, press either the “+” or “–” buttons to set the correct time of day. Note: You cannot adjust the time of day if the timer has been set for an Auto Cooking Programme. [. . . ] Note: You cannot adjust the time of day if the timer has been set for an Auto Cooking Programme. SETTING THE MINUTE MINDER Step 1 Ensure the time of day is set correctly. Note 1 Note 2 When the Minute Minder has been set, the time remaining can be checked at any time by simply pressing the Minute Minder button. 13 Electronic Clock and Automatic Oven Timer Operation AUTO COOKING PROGRAMMES There are two Auto Cooking programmes that can be selected using your timer:– (a) To set the timer to switch the oven(s) On and Off Automatically (b) To set timer to switch on immediately and OFF automatically after a set cook period. a) TO SET THE TIMER TO SWITCH THE OVEN(S) 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 Check that the correct time of day is set, if not follow instructions for setting the time of day. Step 4 With the Cook Period button still held in, set the required Cook Period using the “+” and “–” buttons. The display will read the earliest possible end time for the Cook Period that you have set above. the ‘Auto’ symbol and ‘cookpot’ symbol will be lit. Step 6 With the End Time button still held in, use the “+” and “–” buttons to set the ‘End Time’ (i. However, to decrease the amount of time required to defrost food items, a non-heating fan only setting may be selected for the main oven only. This defrosts by circulating the air around the food, time to defrost will depend on type and size of the food. 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. 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. If 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 larger mass of food. (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. 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. [. . . ] 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. 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. 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). 35-45 mins per 450g (1 lb) Lamb No 160/180 40 mins per 450g (1 lb) + 40 mins over Pork 40 mins per 450g (1 lb) 40-45 mins per 450g (1 lb) + 40 mins over 40-45 mins per 450g (1 lb) 25-30 mins per 450g (1 lb) + 25 mins over 25-30 mins per 450g (1 lb) 2-21/2 hrs Turkey 4 to 5. [. . . ]