Indesit Fiu20wh 1 Manual

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11
Operation when using the Top
Oven as a Convection Oven
Step 1Place the shelf in the correct position (see
Oven Temperature Charts).
Step 2Select the required cooking temperature
(100-220°C) using control (B) (see Top
Oven Temperature Charts). The pilot light
will immediately come on, and remain on
until the oven reaches the required tempe-
rature. The light will then automatically go
off and on during cooking as the oven
thermostat maintains the correct tempera-
ture.
Step 3Place the food centrally on the shelf below
the element ensuring the oven door is
closed.
! The Top oven/Grill Pilot Light is lit when grill is
used.
NOTE: At the end of your cooking, always return
control (B) to the OFF (O) position.
THERMOSTAT
PILOT LIGHT
A
GRILL SETTING CONTROLB
TOP OVEN TEMPERATURE CONTROL
TIMER
TOP OVEN/GRILL
PILOT LIGHT
PLATE WARMING
Place the plates/dishes on shelf position 1 from the
base of the top oven, and turn top oven temperature
control (B) to 100°C for 10-15 minutes.
Never use the grill setting control (A) when
warming plates.
TOP OVEN UTENSILS
Do Not use: Meat Pans and Baking Trays larger than
- 225mm x 300mm (9x12)
DO NOT use the grill pan or main oven meat pan
as a meat pan in the top oven, as the air
circulation will be seriously restricted. 
						

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12
Using the Main Oven
for Fan Cooking
Since a circulaire fan oven heats up more quickly
and generally cooks food at a lower temperature
than a conventional oven, pre-heating is often
unnecessary. For guides on pre-heating, cooking
temperatures and cooking times see Oven
Temperature Charts later in book.
Note: Charts are a guide only, to suit personal
taste and requirements, it may be necessary to
increase or decrease temperatures by 10°C. It
may also be necessary to increase or decrease
cooking times.
MAIN OVEN SHELF POSITIONING FOR FAN OVEN
Most foods will cook satisfactorily on any shelf
position, due to even distribution of heat in the main
oven, but the shelves must be evenly spaced.
The top oven rod shelf can be used in the main oven
when cooking large quantities of food. (N.B.
Maximum 2 shelves in the main oven).Food or utensils should never be placed directly
on the floor of the oven for cooking.
DO NOT allow young children near to the
appliance when the main oven is in use as the
surfaces get extremely hot.
MAIN OVEN UTENSILS
DO NOT Use:
Meat Pans larger than-375mm x 300mm (15x12)
Baking Trays larger than-325mm x 250mm (13x10)
TEMPERATURE & TIME
When two shelves are in use to cook large quantities
of food, it may be necessary to increase the cooking
times given in the temperature charts by a few
minutes, to allow for the loss of heat due to extra
time taken to load the oven, and the larger mass of
food. Baking trays should have an even gap around
the oven.
MAIN FAN OVEN OPERATION
Step 1Check that the timer is in manual.
Step 2Place the shelf/shelves in the correct
position (see Main Oven Temperature
Charts.
Step 3Place the food centrally on the shelf
ensuring the oven door is fully closed.
Step 4Select the required cooking temperature
(80°C - MAX) by turning control (C)
clockwise. The pilot light (•) will
immediately come on, and remain on until
the oven reaches the required temperatu-
re. The light will then automatically go off
and on during cooking as the oven
thermostat maintains the correct tempera-
ture.
MAIN OVEN
PILOT LIGHT
C
MAIN OVEN TEMPERATURE 
AND FUNCTION CONTROL TIMER
Note: When you have finished using your cooker,
always return the controls to their OFF position
(O). At the end of the cooking period there may
be a momentary puff of steam when the door is
opened. This will disperse in a few seconds and
is a perfectly normal characteristic of an oven
with a good door seal. 
						

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13
Using the Main Oven for
Other Functions
 FAN ONLY SETTING
DEFROSTING FROZEN MEAT & POULTRY
Joints 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. However, to
decrease the amount of time required to defrost food
items, a nonheating fan only setting may be
selected for the main oven only.
OPERATION: TO ASSIST IN DEFROSTING:
Place food in the oven and close the oven door.
Turn the Multifunction Control (D) clockwise to the
 setting:
This defrosts by circulating the air around the food,
time to defrost will depend on type and size of the
food.
NOTES: DO NOT defrost meat and poultry by
warming the food through.
Foods ideally suited to defrosting using the fan only
setting are 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 defrosted using
the fan only setting, where possible it is
recommended that the food should be small and
thin.The items should be placed so that the maximum
amount of surface area is exposed to the circulating
air, and that they are turned regularly to ensure even
defrosting.
Larger cuts of meat and poultry may be defrosted
by using the fan only setting up to a maximum
weight of 2 kg (4lb 8oz).
It is important to wash both meat and poultry and
cooking utensils immediately after defrosting and
before cooking. Food should be cooked 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.
 LIGHT ONLY SETTING
When the Multifunction Control (D) is turned
clockwise to the 
 setting, the main oven light only
will illuminate: 
						

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14
Temperature Conversion Chart
The chart below gives details of comparisons of oven settings for gas conventional ovens and fan oven in
degrees °F and °C
6
 

7
7
7
½ 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 
						

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15
Oven Temperature
Chart - Meat
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Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 25 mins per 450g (1lb) + 25 mins extra.
Pork No 160/180 25 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 (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb) No 150/16013-15 mins per 450g (1lb) eg.
5kg (11lb) = 143-165 mins
Turkey over 5.5kg (12lb) No 15012 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
Casserole Cooking No 140/150 1½ - 2 hrs
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Beef/ Lamb
(Slow Roasting)Yes 170/180 35 mins per 450g (1lb) + 35 mins over 1
Beef/ Lamb
(Foi l Covered)Yes 190/200 35 mins per 450g (1lb) 1
Pork
(Slow Roasting)Yes 170/180 40 mins per 450g (1lb) + 40 mins over 1
Pork
(Foi l Covered)Yes 190/200 40 mins per 450g (1lb) 1
Veal
(Slow Roasting)Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over 1
Veal
(Foi l Covered)Yes 190/200 40-45 mins per 450g (1lb) 1
Poultry/Game
(Slow Roasting)Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over 1
Poultry/Game
(Foi l Covered)Yes 190/200 25-30 mins per 450g (1lb) 1
Casserole
CookingYes 150 2-2½ hrs 1
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Rare 60°C Medium 70°C Well Done 75°C 90°C 80°C 90°C
COOKING MEAT/POULTRY IN THE TOP OVEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the
top oven.
IF USING ALUMINIUM FOIL
1. Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never cover 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 of meat, or the thickest part of poultry thighs, during the cooking
period. The meat thermometer will indicate when the required internal temperature has been reached. 
						

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16

	






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Scones Yes 210/220 10-15 mins
Small Cakes No 170/180 20-25 mins approx
Victoria Sandwich No 160/170 20-30 mins
Sponge Sandwich (Fatless) Yes 180/190 15-20 mins
Swiss Roll Yes 190/200 10-15 mins
Semi-rich Fruit cakes No 140/150 60-75 mins
Rich Fruit Cakes No 130/140 Depending on size
Shortcrust Pastry No 190/200 Depending on use
Puff Pastry No 190/200 Depending on use
Yorkshire Pudding Yes 180/190 30-45 mins
Individual Yorkshire Pudding Yes 190/200 20-45 mins
Milk Pudding No 130/140 90-120 mins
Baked Custard No 140/150 35-45 mins
Bread Yes 200/210 20-30 mins
Meringues No 90 180-240 mins
Oven Temperature
Charts - Baking

 	



  	
  


Scones Yes 210/220 10-15 mins 3
Small Cakes Yes 180/190 20-25 mins 3
Victoria Sandwich Yes 170/180 20-30 mins 3
Sponge Sandwich (Fatless) Yes 180/190 20-25 mins 3
Swiss Roll Yes 200/210 10-15 mins 3
Semi-rich Fruit cakes Yes 150/160 7 inch 60-75 mins 2
Rich Fruit Cakes Yes 140/150 Depending on size 2
Shortcrust Pastry Yes 190/200 Depending on recipe 3
Puff Pastry Yes 200/210 Depending on recipe 2
Yorkshire Pudding Yes 190/200 30-40 mins 1 or 2
Individual Yorkshire Pudding Yes 200/210 20-30 mins 1 or 2
Milk Pudding Yes 140/150 90-120 mins 3
Baked Custard Yes 150/160 40-50 mins 2
Bread Yes 200/210 30-40 mins 1 or 2
Meringues Yes 100 150-180 mins 3
Note: If soft tub margarine is being used for cake making, we would recommend using the all in one
method and to reduce the temperature by 10°C. Temperatures recommended in this chart refer to cakes
made with block margarine or butter only. 
						

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17
GRILL
Uneven cooking front to back
Ensure that the grill pan is positioned centrally below
the grill element.
Fat splattering
Ensure that the grill pan is not lined with foil.
Ensure that the grill setting control (A) is not set too
high.
BAKING GENERAL
Uneven rising of cakes
Ensure that the oven shelves are level.
Sinking of cakes
The following may cause cakes to sink:
1. Pre-heating of fan ovens - not always necessary.
2. Cooking at too high a temperature - reduce
standard temperatures by 25°C for fan ovens.
3. Using normal creaming method with a soft marga-
rine. If using soft margarine, use an all in one method
instead of the traditional creaming of the margarine
and sugar. Remember when using a food mixer or
processor not to over-cream soft margarine.
Over/undercooking
Refer to the cooking times and temperatures given
in the Oven Temperature Charts provided, however,
it may be necessary to increase or decrease
temperatures by 10°C to suit personal taste.
Do not use utensils greater than 56mm (2l4) in
height for roasting.
Cooking Results Not
Satisfactory
TOP OVEN BAKING
Uneven cooking front to back
Ensure that the cooking utensil is at least 100mm
(4) from the front of the shelf.
Uneven rising
Ensure that the shelf is level (as above) and that the
food is positioned correctly in the oven.
Overcooking
Remember to reduce cooking temperatures by 10°C
from standard recipes when using the top oven.
Food is taking too long to cook
Ensure that the cooking utensil used in the top oven
is not larger than 300mm x 225mm (12x 9), e.g. Do
Not use the main oven meat pan.
Only cook one item at a time to avoid overloading
the oven. 
						

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18
Care and Cleaning
Warning: Before cleaning, please ensure that the
electricity supply to the appliance is switched off
and the appliance is fully cold.
! Never use steam cleaners or pressure cleaners on
the appliance.
! 
Clean the glass part of the oven door using a sponge
and a non-abrasive cleaning product, then dry
thoroughly with a soft cloth. Do not use rough abrasive
material or sharp metal scrapers as these could
scratch the surface and cause the glass to crack.
! The accessories can be washed like everyday
crockery (even in your dishwasher).
1. CATALYTIC OVEN LINERS
(Top Oven Sides, Main Oven Sides and
Rear Panel)
MAIN OVEN SIDES AND REAR PANEL
TOP OVEN SIDES
(a) How catalytic oven liner works.
The surfaces of the oven liners are treated with a
special vitreous enamel which absorbs cooking
soils.
At temperatures of 220°C (425°F) or above, the
special surface enables these soils to be slowly
destroyed. The higher the temperature the more
effective it is.
(b) Cleaning.
In most cases normal cooking operations at 220°C
(425°F) will permit this cleaning operation to proceed
during cooking. However if higher cooking
temperatures are not used regularly, it may be
necessary, in order to prevent heavy soiling, to run
the ovens without shelves or meat pan, at a
maximum setting for a couple of hours.It should not normally be necessary to clean the
panels with water. If the user feels it is desirable to
do so, wipe them over with a clean, soapy cloth,
followed by a wipe with a clean damp cloth.
DO NOT use biological washing powder, harsh
abrasives or chemical oven cleaners of any kind
as this could damage the Stayclean oven liners.
2. CLEANING GRILL, TOP OVEN AND
MAIN OVEN
GRILL 
OVEN
SHELVES
GRILL
PANBASE &
REAR
SHELF
SUPPORTS
MEAT
PAN
MAIN
OVEN
BASE
(a) Base & Rear of Top Oven and Base of Main
Oven.
Wipe out the oven with a damp soapy cloth. For
more stubborn stains on the base of the oven use a
well soaped fine steel wool soap pad.
(b) Grill Pan, Meat Pan & Oven Shelves.
To prevent stains from being burnt on to the grill
pan, food support and rod shelf, always wash
immediately after use in warm soapy water.
Use a well soaped fine steel wool soap pad to
remove stubborn stains from the rod shelves, grill
pan, meat pan and the base of the oven.
DO NOT use aerosol cleaners on this oven as
they could adversely affect the fan motor unit,
and cannot be wiped off the fan blade. 
						

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19
Care and Cleaning
3. OVEN DOORS
CONTROL PANEL
OVEN 
DOOR
S
(a) Control Panel
Regularly wipe with a clean, damp cloth and polish
with a clean, dry cloth.
(b) Inner Door Panels & Glass
Open the door fully. The glass panel may now be
washed. Stubborn stains can be removed by using
a well soaped, fine steel wool soap pad.
(c) Stainless trims (FIU20IX)
Regularly wipe with a clean, damp cloth and polish
with a clean dry cloth.
DO NOT use scouring pads, or abrasive powder,
which will scratch the glass.
4. REPLACEMENT OF THE OVEN LAMP
MAIN OVEN LAMP
Warning: To avoid electric shocks - please ensure
that the electricity supply to the appliance is
switched off and the appliance is fully cold,
before removing the lamp lens.
Open the oven door and remove the oven shelves.
Using a thick cloth, grip the lamp lens, unscrew
anticlockwise and remove the lens.
Carefully unscrew the bulb anti-clockwise.
Fit replacement bulb (25W 300°C SES) and refit lens.
5. HOW TO CLEAN THE LAMP LENS
MAIN OVEN LAMP
Warning: To avoid electric shocks - please ensure
that the electricity supply to the appliance is
switched off and the appliance is fully cold,
before cleaning lamp lens.
Open the oven door and remove the oven shelves.
Using a thick cloth, grip the lamp lens, unscrew
anticlockwise and remove.
Clean with a non-abrasive cleansing cream and refit
lamp lens.
DO NOT use scouring pads, or abrasive powder,
which will scratch the glass lens 
						

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20
Care and Cleaning
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.
CLEANING THE DOORS
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.
NEVER OPERATE THE COOKER
WITHOUT THE INNER DOOR GLASS IN
POSITION.
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.)