Know your Offbeat Fiesta Cooker Model 4512 This book is your guide and Is written 1o field you to under stand the cooker features and to he thoroughly familiar with them, Knowing these features and how cache serves you is the secret of complete satisfaction. In this way you get ALL tha values you have purchased, PLEASE read these instructions carefully and try out each feature in turn.
Fiesta 24 This is your Cooker The Meting Peale is situated behind the control pane! and will swivel up, © WARNING., THIS APPLIANCE MUST BE EARTHED. Installation ' The looker should be installed by a competent electrical contractor. Conn action to the ‘MAINS' supply must be made using a suitable double-pole switch, which is usually mourned on the wall close to the ocker Ensure that the comaker is standing level. N.B, The Mains must always be switched 'OFF before cleaning.
Service o in general, in the British isles, arrangements have been made for Electricity Boards or other Supply Authorities to carry out Services of Mo flat Electric Cookers.
percolators. it is useful for keeping cooked food hot prior to serving. Each radiant hotplate is 77 in diameter, gives last ant heat and is very fast holing. The control switches for the three standard hotplates provide a very flexible control from slow simmer to fast boil. These switches are marked ON and FULL and have intermediate positions from 343, The numbers do not denote any set temperature, but after using the cooker a few.
Pan watcher Settings Setting Butler Chess -2 Malt Fat Chocolate Sugar in Water Keeping food warm or re-heating over a saucepan of water. Soups Stews Milk Milk Puddings 84 Simmering Stock Sauce Porridge Braising Meat Stewing Fruit Adding sgg or cream 1o enrich soups and sauces. All*poiad puddings. Al steamed puddings and mixtures requiring gentle heat, souffles, egg custards, etc. Milk, vegetables, e.q. potatoes, carrots, etc. Alf steamed puddings which require mots “rigorous’ steaming Poached foods, .g.
5. Do not wait for a 'blue may be too het and oil certainly will be. 1t not using the: Pan watcher use a thermometer ar strap fn cube of head or one chip to judge the heat of the fat of oil. 6, Moisturized, especially chips, to reduce the ‘foaming’ that occurs when they are put into hat fat. For the same reason lower food in gently bong prepared to raise the basket, when this is used, if the ‘framing’ rises too high in the pan. 7.
afterwards polished with a soft cloth. Cleaners which contain leach or caustic should not be used as they may dull the surface. Steel wool pads and abrasive cleaners will also affect the brushed finish and should not be used, N.B.: On no account should the radiant hotplates them. selves be removed from the cooker or immersed in water, The oven ventilator cover is irremovable for cleaning. Leave to soak in warm soapy water if necessary.
Use of the Oven Oven Thermostat Switch To heat the oven turn the control knob on the canker contra panel in a clockwise direction to the temperature required for cooking. The indicator Eight will glow until the temperature selected is reached and then go out. It will cycle Gn and Off periodically during cooking showing that the temperature is belong maintained.
grease being destroyed. The fining clean themselves during roasting and baking. As cleaning may be Improved by exposure to a higher temperature it may be necessary to run the oven at maximum temperature for an hour or two per week with the oven interior panels in position, if further cleaning of the roof and back is required, remove the oven interior and place the roof and back panels with the soiled side against the elements.
Removal of Oven Door .5 1. Open warmer drawer approximately 67, 2. Fully open oven door, 3. Lift up two hinge release tabs as Illustrated. 4. Close oven door part way until it reaches the hinge spats. B, Li it off door holding with both hands as illustrated (not by the handle). 6. Rae verse procedure to replace. Oven Cooking Chart Ford Cooking Temp.
The warming drawer may be used to heat plates and dishes, Food can also he kept warm in this drawer for a shot time, but keep the food covered fo prevent drying. Tha warming drawer can also be used on automatic contra, it is controlled through the Timer. Put your plates and dishes into the drawer remembering fo switch on-the warming drawer control and set the timer as instructed under the Automatic Timer contra section.
Minute Timer This is controlled by the clack knob. Turn the knob anticlockwise til the pointer reaches the desired time period. The Minute Timer can be set from 2-60 minutes. To cancel turn knee clockwise o ‘OFF', Clock Push in and turn clock knob in either direction until hands indicate the correct time of day. Setting the Timer Make sure the MAINS are ON. Delayed Start and Stop 1. Place food in the oven. 2, Adjust clock to correct dime of day. 8 Pushiness turn START knob to the cooking start ime. 4.
ROASTING TEMPERATURE: 375°F 1. The meat to be roasted should bo wiped with a clean damp cloth and placed fat side up on the trivet in the meat 1in. Do not add water or cover the meat. 2. The meat thermometer has a long: skewer-like probe &b the end of a catered ca hie and a short plug at the either end {see fig. 9. 3.
after the cooking has begun because the heat must penetrate the joint bafflers any visible movement of the indicator can take place. The indicator will move only at a much later stage, slowly ta begin with and then more quickly at the end. 8. The internal temperature of the roast will be registered on the dial on the control pans, When the red indicator torches the white politer that has been set at the required temperature, a buzzer will sound and the meat should he conked.
Use of Novelette A shelf is provided for Novelette cookery. i should be positioned on the lowest runner. The Vignette is suitable for cooking casserole dishes, stews, milk puddings, egy custards and also for re-heating food. The Novelette operates at one temperature only (320°F approximately), an automatic cut out prevents over heating. The following points will help to ensure success: 1. Place dishes into a clad Novelette, no per-heating is necessary. 2. Always largess shallow ovenware dishes. 8.
Operation of Auto Rotisserie 1. Place one fork on the spit rod, position the joint or poultry centrally on the rod, place the second fork on the spit rad, insert the forks into the joint, and tighten both in place by the thumb screws. 2. Remove trivet from grill pan, then position the wire supports in the holes at withes end of the grill pan, allowing maximum length between the supports. 3. Position the loaded spit on the wire supports making sure that the pointed end is to the right. 4.
‘The trivet should be positioned on the grill pan base for toasting. Toasting Pace the grill pan, complete with trivet on the 2nd shelf runner. Turn control to ‘FULL for initial per-heat of 3 min. Place bread an trivet and toast at setting ‘FULL', turning bread as necessary. Grilling 1. Open the grill door and push back. 2. The variable grill switch should be turned to 'FULL” for 3/4 minutes to per-heat the grill element. This is to seal the food when placed under the heat.
Chicken Joints: Bacon Rashers, depending on how wall cooked: Gammon Rashers: iamb Chops: Lambs Liver: Lambs Kidneys! Sausages: Mixed Guilt Yor four: Toast: 1015 minutes each side Third or fourth grill runner 2-3 minutes each side Second grill runner 5-8 minutes sate side Second grill runner 7-18 minutes each side Second or third grill runner depending on thickness 3-5 minutes each side depending on thickness Fourth runner 4-8 minutes each side Fourth runner 12-18 minutes Turning as required Second or third
Cleaning the Grill Compartment {The Mains must always he switched off before cleaning.) 1. The grill door is removable for easy cleaning of the interior and the door. To remove, open the door to the down position. Press the release levers at each side of the door panel towards the center then back of the compartment. Phil the door out as far as possible and then chit to release. Reverse this procedure to replace (ses Figs. 16 and 17). DO NOT IMMERSE NOVELETTE DOOR IN WATER.