Start-up and use – Indesit KN6C517(W)-RU User Manual

Page 18

Start-up and use

The various features of cooker are controlled through
the knobs and buttons located on the control panel.

! !

! The first time you use the oven we recommend that
you set the thermostat on the highest setting and
leave the oven on for about a half of an hour with
nothing in it. Then, open the oven door and let the
room air. The odour that is often detected during this
initial use is due to the evaporation of substances
used to protect the oven during storage and until it
is installed.

!!!!! Only use the bottom shelf of the oven when using
the rotisserie to cook (where present). For all other
types of cooking, never use the bottom shelf and
never place anything on the bottom of the oven
when it is in operation because this could damage
the enamel. Always place your cookware (dishes,
aluminium foil, etc. etc.) on the grate provided with
the appliance inserted especially along the oven
guides.

Door lock device

Some models are equipped
with a “door lock” device
situated between the control
panel and the oven door. To
open the door, push down
device “A

A” indicated in the

figure.

The Oven Control Knobs
This multi-function oven combines the advantages of
traditional convection ovens with those of the more
modern fan assisted models in a single appliance.
It is an extremely versatile appliance that allows you
to choose easily and safely between 5 different
cooking modes. The various features offered by the
oven are selected by means of selector knob and
thermostat situated on the control panel.

Cooking Modes

“Defrosting” Mode

Position of thermostat knob : any

any

The fan located on the bottom of the oven makes the
air circulate at room temperature around the food.
This is recommended for the defrosting of all types
of food, but in particular for delicate types of food
which do not require heat, such as for example: ice
cream cakes, cream or custard desserts, fruit
cakes. By using the fan, the defrosting time is
approximately halved. In the case of meat, fish and

bread, it is possible to accelerate the process
using the “multi-cooking” mode and setting the
temperature to 80° - 100°C.

Convection Mode

Position of thermostat knob : between 60

60°C and

M a x

M a x.
On this setting, the top and bottom heating
elements come on. This is the classic, traditional
type of oven which has been perfected, with
exceptional heat distribution and reduced energy
consumption. The convection oven is still
unequalled when it comes to cooking dishes made
up of several ingredients, e.g. cabbage with ribs,
Spanish style cod, Ancona style stockfish, tender
veal strips with rice, etc. Excellent results are
achieved when preparing veal or beef-based dishes
as well (braised meats, stew, goulash, wild game,
ham etc.) which need to cook slowly and require
basting or the addition of liquid. It nonetheless
remains the best system for baking cakes as well
as fruit and cooking using covered casserole
dishes for oven baking. When cooking in
convection mode, only use one dripping pan or
cooking rack at a time, otherwise the heat
distribution will be uneven. Using the different rack
heights available, you can balance the amount of
heat between the top and the bottom of the oven.
Select from among the various rack heights based
on whether the dish needs more or less heat from
the top.

Fan Assisted Mode

Position of thermostat knob: Between 60

60°C and

M a x

M a x.
The heating elements, as well as the fan, will come
on. Since the heat remains constant and uniform
throughout the oven, the air cooks and browns food
uniformly over its entire surface. With this mode,
you can also cook various dishes at the same time,
as long as their respective cooking temperatures
are the same. A maximum of 2 racks can be used
at the same time, following the instructions in the
section entitled: “Cooking On More Than One
Rack”.
This fan assisted mode is particularly
recommended for dishes requiring a gratin finish or
for those requiring considerably prolonged cooking
times, such as for example: lasagne, pasta bakes,
roast chicken and potatoes, etc… Moreover, the
excellent heat distribution makes it possible to use
lower temperatures when cooking roasts. This
results in less loss of juices, meat which is more
tender and a decrease in the loss of weight for the
roast. The fan assisted mode is especially suited