Belling BI 60 I Owner's manual

Brand: Belling

Model: BI 60 I

Category: Hobs

Type: Owner's manual

This manual is also suitable for

Built-in Electric Induction

Belling

Built-in Electric Induction

083137803 04.12.2012

Users Guide & Installation

Handbook

CONTENTS & INTRODUCTION

CONTENTS

• SAFETY

• USING THE PRODUCT

• CLEANING

• INSTALLATION INSTRUCTIONS

• TECHNICAL DATA

• CUSTOMER CARE

INTRODUCTION

Thank you for buying this British-

built appliance from us.

This guide book is designed to help you

through each step of owning your new

cooker, from installation to use. Please

read it carefully before you start using

your product, as we have endeavored to

answer as many questions as possible,

and provide you with as much support

as we can.

If,however,youshouldndsomething

missing, or not covered, please contact

our Customer Care team. Their number is

located on the back page of this book.

For customers outside the UK and

Northern Ireland, please contact your

local supplier.

When you dial this number you will hear

a recorded message and be given a

number of options. This indicates that

your call has been accepted and is

being held in a queue. Calls are answered

in strict rotation as our Customer care

representatives become available.

Alternatively, general information, spares

and service information is

available from our website. The address

is located on the back page of this book.

WARRANTY

Your new appliance comes with our

12-month guarantee, protecting you

against electrical and mechanical

breakdown. To register your appliance

please call 0844 481 0182, complete

the registration form included or register

online at the web address located on the

back page of this book.

For full terms & conditions of the manu-

facturer’s guarantee, refer to the website

on the back of this book.

In addition, you may wish to purchase

anextendedwarranty.Aleaet

explaining how to do this is included

with your appliance.

Our policy is one of constant

development and improvement,

therefore we cannot guarantee the strict

accuracy of all of our illustrations and

specications-changesmayhavebeen

made subsequent to publishing.

Safety

5.1

BEFORE USING THE PRODUCT

Make sure that you have removed all

packaging and wrapping. Some of the

items inside this appliance may have

additional wrapping.

Please note:- these safety warnings

cover both gas and electric products.

GENERAL

WARNING! - The

appliance and its

accessible parts become

hot during use. Care

should be taken to

avoid touching heating

elements. Children less

than 8 years of age shall

be kept away unless

continously supervised.

This appliance can

be used by children

aged from 8 years and

above and persons with

reduced physical sensory

or mental capabilities or

lack of experience and

knowledge if they have

been given supervision

or instruction concerning

the use of the appliance

in a safe way and

understand the hazards

involved. Children

shall not play with the

appliance. Cleaning and

user maintenance shall

not be made by children

without supervision.

WARNING! -

Unattended cooking on

a hob with fat or oil can

be dangerous and may

resultinre.

NEVER try to extinguish

arewithwater,but

switch off the appliance

andthencovertheame

with a lid or damp cloth.

WARNING! - Danger of

re:Donotstoreitems

on the cooking surfaces.

WARNING! - Servicing

should be carried out

only by authorised

personnel.

• The appliance must

never be disconnected

from the mains

supply during use,

as this will seriously

Safety

5.1

affect the safety

and performance,

particularly in

relation to surface

temperatures

becoming hot and gas

operated parts not

workingefciently.

The cooling fan (if

tted)isdesigned

to run on after the

control knob has been

switched off.

• Do not spray aerosols

in the vicinity of this

appliance while it is in

operation.

• Do not store or use

ammableliquidsor

items in the vicinity of

this appliance.

• Do not modify this

appliance.

CAUTION:Theuseof

a gas cooking appliance

results in the production

of heat, moisture and

products of combustion

in the room in which it is

installed. Ensure that the

kitchen is well ventilated

especially when the

applianceisinuse:

keep natural ventilation

holes open or install a

mechanical ventilation

device (mechanical

extractorhood).

Prolonged intensive use

of the appliance may call

for additional ventilation,

for example opening

of a window, or more

effective ventilation,

for example increasing

the level of mechanical

ventilation where

present.

WARNING! -

Do not operate the

appliance without the

glass panel correctly

tted.

WARNING! -

Never put items directly

Safety

5.1

on the base of the oven

or cover the oven base

with

foil, as this can cause the

base element

to overheat.

WARNING! -

The top element gets

extremely hot when in

use, so take extra care to

avoid touching it.

WARNING! -

Do not modify the outer

panels of this appliance

in any way.

WARNING! -

This appliance must be

earthed.

WARNING! -

There is a risk of electric

shock, so always make

sure you have turned

off and unplugged your

appliance before starting.

Always allow the product

to cool down before you

change a bulb.

WARNING! - Do not

use harsh abraisive

cleaners or sharp metal

scrapers to clean the

ovendoor glass since

they can scratch the

surface, which may well

result in shattering of the

glass.

CAUTION: This

appliance is for cooking

purposes only. It must

not be used for other

purposes, for example

room heating.

OVEN / GRILL

• Always take care when removing food

from the oven as the area around the

cavity may be hot.

• Always use oven gloves when

handling any utensils that have been

in the oven as they will be hot.

• Always make sure that the oven

shelves are resting in the correct

position between two runners. Do

not place the oven shelves on top

of the highest runner, as this is not

stable and can lead to spillage or

injury.

• Always use the Minute Minder (if

tted)ifyouareleavingtheoven

unattended - this reduces the risk of

food burning.

Safety

5.1

Do Not

• Never place items on the door while

it is open.

• Never wrap foil around the oven

shelvesorallowfoiltoblocktheue.

• Never drape tea towels near the oven

whileitison;thiswillcauseare

hazard.

• Never pull heavy items, such as

turkeys or large joints of meat, out

from the oven on the shelf, as they

may overbalance and fall.

Never use this appliance to heat anything

other than food items and do not use it

for heating the room.

Using the grill - electric 60cM

7.150

Caution: Accessible parts may be hot

when the grill is used, young children

should be kept away.

a grill pan handle can be purchased as an

optional extra from our spares department

quoting the numbers below.

Handle - 082283705

Handle grip - 082469100

Complete grillpan pack - 012635666

Contact details can be found on the cus-

tomer care page.

If cleaning the grill pan when it is hot,

use oven gloves to move it.

Food for grilling should be positioned

centrally on the trivet.

Aluminium foil

Using aluminium foil to cover the grill

pan, or putting items wrapped in foil

underthegrillcancreatearehazard,

andthehighreectivitycandamage

the grill element.

The cooling fan

When the grill is switched on, you will

hear the cooling fan come on - this

keeps the fascia and control knobs of

the appliance cool during grilling. The

fan may continue to operate for a period

after the grill control has been

switched off.

The main oven grill & fanned grill are

xedsettingsusingtheinnerelement

only. Make sure that the programmer is

set to manual before grilling. When using

either grill function, invert the grill pan

trivet and preheat for 5minutes.

Conventional grill

The door must be open when the grill

is used for conventional grilling - either

fully open or using the door stop

position - open the door about 75mm

and it will hold open.

If the grill door is closed while the grill

is in use, the grill will cycle on and off

at a high temperature, causing the

door to become hot.

(i)Turntheselectorcontrolknobto

the conventional grill setting.

(ii)Turntheoventemperaturecontrol

knob to the full on setting.

Fanned grill

The door must be closed when the

fanned grill is used.

When opening the door, take care to avoid

skin contact with any steam

which may escape from the cooking.

(i)Turntheselectorcontrolknobto

the fan grill

setting.

(ii)Turntheoventemperaturecontrol

knob to the desired temperature setting.

When the fanned grill is selected, only

the inner element will come on.

Using the grill - electric 60cM

7.150

Caution: Accessible parts may

be hot when the ovens are

used, young children should be

kept away.

Manual operation

The programmer must be set to manual

operation before the main oven or grill

functionscanbeused.IfA(Auto)is

on the programmer display, return the

oven to manual operation by pressing

the two end buttons.

To turn on the main oven

Step 1 - Select the function

Turn the selector control knob in either

direction, until the function you require

appears in the window.

Step 2 - Set the main oven control

If you have selected an oven cooking

function, then simply turn the main oven

temperature control knob to the required

temperature - this brings on the neon

indicator light, which will stay on until the

oven reaches the required temperature.

To switch off the main oven, return the

control knob to the off

position.

Automatic operation

See ‘Programmer / Clock’ section.

Using the main oven

Caution:

Accessible parts may

be hot when the appliance is in

use - keep children away from

the vicinity of the oven.

Never put items directly on the base of

the oven or cover the oven base with

foil, as this can cause the base element

to overheat.

USING THE MAIN OVEN - ELECTRIC

Accessible parts may be

hot when the oven is used.

Young children should be

kept away.

To switch on the oven

Turntheovencontrolknob(s)tothe

required setting.

Theredthermostatindicator(iftted)will

come on until the selected temperature

is reached and then go off; it will turn

on and off periodically as the thermostat

operates to maintain the selected tem-

perature.

To switch off, return the control knob to

the off position.

When using the oven

As part of the cooking process, hot air

is expelled through a vent in the oven.

When opening the oven door, care should

be taken to avoid any possible contact

with potentially hot air, since this may

cause discomfort to people with sensitive

skin. We recommend that you hold the

underneath of the oven door handle.

PREHEATING

Fanned oven

When cooking sensitive items such as

soufeandYorkshirepuddingsor,when

cooking bread, we recommend that the

oven is preheated until the neon switches

offforthersttime.Foranyothertypes

of cooking, a preheat may not be re-

quired.

Conventional oven

Preheating is always required

Manual Operation (fanned only)

The programmer must be set to manual

operation before the main oven can be

used.IfA(Auto)isontheprogrammer

display, return the oven to manual by

pressing the up and down buttons simul-

taneously Any programme which has been

set is cancelled.

The cooling fan

The cooling fan may operate when the

main oven is on and may continue to op-

erate for a period after the oven has been

switched off.

OVEN FURNITURE

Oven shelves

The oven shelf must be positioned with

the upstand at the rear of the oven and

facing upwards.

Position baking trays and roasting tins on

the middle of the shelves.

Baking tray and roasting tins

For best cooked results and even brown-

ing, the recommended size baking trays

and roasting tins that should be used are

as follows;

Baking tray 350mm x 250mm

This size of baking tray will hold up to 12

small cakes.

Roasting tin 370mm x 320mm

We recommend that you use good quality

cookware. Poor quality trays and tins may

warp when heated, leading to uneven

baking results.

USING THE MAIN OVEN - ELECTRIC

Slow cooking ( Setting or 100°C)

• Make sure that frozen foods are thor-

oughly thawed before cooking.

• Do not slow cook joints of meat

or poultry weighing more than

2¼kg/4½lb.

• Preheat the oven to 170°C and cook

for 30 minutes, then adjust the oven

control to or 100°C (slow cook

setting)fortheremainderofthe

cooking time.

• Slow cooking times will be about 3

times as long as conventional cooking

times.

• Do not open the oven door unneces-

sarily during slow cooking, as this will

result in heat loss at low tempera-

tures.

• Alwaysusedisheswithtightlytting

lids.Torectifybadlyttinglids,place

foil over the dish underneath the lid.

Aluminium foil

Use foil only to cover food or cooking

dishes, using foil to cover the shelves or

ovenbasecreatesarehazard.

Cooking with a fanned oven

As this is a high efciency oven,

you may notice the emission of

steam from the oven when the door

is opened. Please take care when

opening the door.

If you are used to cooking with a conven-

tionalovenyouwillndanumberofdif-

ferences to cooking with a fan oven which

willrequireadifferentapproach:

There are no zones of heat in a fan oven

as the convection fan at the back of

the oven ensures an even temperature

throughout the oven.

This makes it ideal for batch baking - eg;

when planning a party as all the items will

be cooked within the same length of time.

Foods are cooked at a lower temperature

than a conventional oven, so conven-

tional recipe temperature may have to be

reduced. Please refer to the conversion

chart.

Preheating is generally not necessary as a

fan oven warms up quickly.

Thereisnoavourtransferenceinafan

oven, which means you can cook strong

smellingfoodssuchasshatthesame

time as mild foods - eg; milk puddings.

When batch baking foods that will rise

during cooking - eg; bread - always

ensure that enough space has been left

between the shelves to allow for the rise.

Notes:

When 2 or more shelves are being used, it

may be necessary to increase the cooking

time slightly.

Because the 2 oven shelves are wider

than in many ovens, it is possible to cook

2 items per shelf - eg; 2 victoria sand-

wiches or 2 casseroles.

Although you need to keep in mind the

points ‘To help the air circulate freely’

with careful choice of dishes and tins, it

is possible to cook a complete meal, and

perhaps something else for the freezer, in

the oven at the same time.

When roasting meats, you will notice that

fat splashing is reduced, which is due in

part to the lower oven temperatures, and

will help keep cleaning of the oven to a

minimum.

Because a fan oven has an even tem-

perature throughout the oven, there is no

need to follow the shelf positions given in

the baking guide.

USING THE MAIN OVEN - ELECTRIC

There is no need to interchange dishes

onto different shelves part way through

cooking, as with a conventional oven.

To help the air circulate freely

Position the shelves evenly within the

oven and maintain a clearance from the

oven roof and base.

If more than one cooking dish or bak-

ing tray is to be used on a shelf, leave a

gap of at least 25mm between the items

themselves and the oven interior.

Defrosting and cooling in the

main oven

To defrost frozen foods, turn the main

oven control to the defrost position, place

the food in the centre of the oven and

close the door.

To cool foods after cooking prior to refrig-

erating or freezing, turn the main oven

control to the defrost position and open

the door.

Defrosting times

Smallorthinpiecesoffrozenshormeat

-eg;shlets,prawns&mincewilltake

approximately 1 - 2 hours.

Placing the food in a single layer will

reduce the thawing time.

A medium sized casserole or stew will

take approximately 3 - 4 hours.

A 1½kg/3lb oven ready chicken will take

approximately 5 hours, remove the giblets

as soon as possible.

Be safe

Do not defrost stuffed poultry using this

method.

Do not defrost larger joints of meat and

poultry over 2kg/4lb using this method.

Never place uncooked food for defrosting

next to cooked food which is to be cooled,

as this can lead to cross contamination.

Defrostingmeat,poultry,andshcanbe

accelerated using this method but make

sure they are completely thawed before

cooking thoroughly. Place meat and poul-

try on a trivet in a meat tin.

MAIN OVEN BAKING GUIDE

Cooking times & temperatures

The temperature settings and times given

in the baking guide are based on dishes

made with block margarine. If soft tub

margarine is used it may be necessary to

reduce the temperature setting.

Allow enough space between shelves for

food that will rise during cooking.

Do not place items on the oven base as

this will prevent air circulating freely.

USING THE MAIN OVEN - ELECTRIC

Note:Thisisahighefciencyoven,there-

fore some adjustment will have to be

made to conventional cooking tempera-

tures. The table below shows conven-

tionalcookingtemperatures,‘A’efciency

temperatures and gas marks. For opti-

mum results,

conventional temperatures need to be

convertedto‘A’efciencytemperatures.

For example, an item which would nor-

mally cook at a conventional temperature

of 180 °C, will now cook at the ‘A’ ef-

ciencytemperatureof160°C.

Conventional temperature

(°C)

‘A’ Efciency Oven

(°C)

Gas Mark

100

110

130

140

150

160

180-190

200

220

230

250

100

110

120

130

140

150

160

170

180

190

200

1/4

1/2

4-5

Food Type Temperature

settings (°C)

Time

Approx.

Shelf

Position

Cakes

Small cakes

Victoria sandwich

Semi rich fruit cake

Christmas cake

Conv

190

180

150

Fanned

160

125

15 - 25

20 - 30

2.5

HRS - 3HRS

2.5HRS - 3HRS

2 - 4

Puddings

Bread and butter pud-

ding

Fruit crumble

170

200

150

175

45 - 1hr

40 - 1hr

Miscellaneous

Yorkshirepudding:

large

small

Shortcrust pastry

220

200

180

40 - 48

15 - 20

Depends on

lling

4 - 5

USING THE MAIN OVEN - ELECTRIC

Traditional fruit cakes

It should be remembered that ovens can

vary over time, therefore cooking times

canvary,makingitdifculttobeprecise

when baking fruit cakes.

It is necessary therefore, to test the cake

beforeremovalfromtheoven.Useane

warmed skewer inserted into the centre of

the cake. If the skewer comes out clean,

then the cake is cooked.

• Follow the temperatures suggested

in the recipe and then adjust accord-

ingly to the conversion table.

• Do not attempt to make Christmas

cakes larger than the oven can cope

with, you should allow at least 25mm

(1”)spacebetweentheovenwalls

and the tin.

• Always follow the temperatures rec-

ommended in the recipe.

• To protect a very rich fruit cake dur-

ing cooking, tie 2 layers of brown

paper around the tin.

• We recommend that the cake tin is

not stood on layers of brown paper,

as this can hinder effective circulation

of air.

• Do not use soft tub margarine for

richfruitcakes,unlessspeciedin

the recipe.

• Always use the correct size and

shape of tin for the recipe quantities.

Roast turkey

Roasting turkey involves cooking two

different types of meat - the delicate light

breast meat, which must not be allowed

to dry out, and the darker leg meat,

which takes longer to cook.

The turkey must be roasted long enough

for the legs to cook, so frequent bast-

ing is necessary. The breast meat can be

covered once browned.

• Always make sure that the turkey is

completely thawed and that the gib-

lets are removed before cooking.

• Turkey should be roasted at 160°C

-180°C(fanned)or180°C-200°C

(conventional)for20minutesper

450g(1lb),plus20minutes,unless

packaging advises otherwise.

• The turkey can be open roasted,

breast side down, for half of the cook

time, and then turned over for the

remainder of the cooking time.

• If the turkey is stuffed, add 5 minutes

per450g(1lb)tothecookingtime.

• If roasting turkey covered with foil,

add5minutesper450g(1lb)tothe

cooking time.

To test if the turkey is cooked, push a

neskewerintothethickestpartofthe

thigh. If the juices run clear, the turkey

is cooked. If the juices are still pink, the

turkey will need longer cooking.

USING THE MAIN OVEN - ELECTRIC

Roasting guide

The times given in the roasting guide

are only approximate, because the size

andageofthebirdwillinuencecooking

times as will the shape of a joint and the

proportion of the bone.

Frozen meat should be thoroughly thawed

before cooking. For large joints it is advis-

able to thaw over night.

Frozen poultry should be thoroughly

thawed before cooking. The time required

depends on the size of the bird - eg; a

large turkey may take up to 48 hours to

thaw.

Use of a trivet with a roasting tin will

reduce fat splashing and will help to keep

the oven interior clean. Alternatively, to

help reduce fat splashing, potatoes or

other vegetables can be roasted around

the meat/poultry.

Notes:

• When cooking stuffed meat or poultry

calculate the cooking time from the

total weight of the meat plus the

stufng.

• For joints cooked in foil or covered

roasters, and for lidded casseroles,

add5minutesper450g(1lb)tothe

calculated cooking time.

• Smaller joints weighing less than

1.25kg(2½lb)mayrequire5minutes

per450g(1lb)extracookingtime.

• Position the oven shelf so that the

meat or poultry is in the centre of the

oven.

• It is recommended that the appliance

is cleaned after open roasting.

Cook in main oven at:

160°C - 180°C (fanned)

180°C - 200°C (conventional)

Approximate Cooking Time

(preheated oven)

Beef

Rare

Medium

Well done

20minutesper450g(1lb),plus20minutes

25minutesper450g(1lb),plus25minutes

30minutesper450g(1lb),plus30minutes

Lamb

Medium

Well Done

25minutesper450g(1lb),plus25minutes

30minutesper450g(1lb),plus30minutes

Pork

35minutesper450g(1lb),plus35minutes

Poultry

20minutesper450g(1lb),plus20minutes

using the oven - inDuCtion

All linstallation, servicing and

maintenance work should be carried

out by a competent person who will

comply with current Regulations. This

appliance must be earthed.

Standards and Requirements.

Whenyouhavenished

cooking check that all controls

are in the off position.

Introduction

This oven can be installed on the runner

system provided or by placing on

the cabinet shelf when you have produced

a cut out as illustrated in the

installation instructions within this

handbook.

Safety Warnings!

1)Theglassceramiclocatedinthe

baseoftheoven(cavity)cangethot

whilst cooking; even though the cook

zone itself does not generate heat. The

heat generated is conducted back

from the hot cooking pot or pan.

2)Thisinductionovencomplieswith

the applicable EMC and EMF standards.

Therefore it should not interfere

withotherelectronicunits.Personstted

with a pacemaker or any other

electrical implant should clarify with

their doctor or the producer of the

implant, whether their implant is ad-

equate

and fail-safe, the pacemaker

must be designed in compliance with

the appropriate regulations.

3)Itsimportantthatyouusethecast

iron pot supplied or a good quality ferrous

based,atbottomedcookpotor

pans. If a cook pot or pan creates a

large air gap over the middle of the

cooking zone , the accuracy of the

temperature sensing can be affected.

4)Warning:-Donotusetheovenifthe

glass is cracked, as electrical parts are

directly beneath. To avoid the possibility

of electric shock, turn off the electricity

supply to the hob at the socket

and arrange a service call.

5)Commercialsimmeringaidsshould

not be used as they create excessive

temperatures that can damage the sur-

face

and may cause a hazard.

Note - Take care not to catch the edge

of the glass base when placing the

cook pot in and out of the oven as this

could cause the glass to chip.

Note -

Take care not to slide the pot

across the glass base as this will

scratch the base of the oven.

using the oven - inDuCtion

ECO INDUCTION NOTE

When cooking using the induction function you will decrease the energy used by

50% whilst heating and roasting your food using the cast iron cook pot with lid.

Oven Used Conventional Oven Induction Oven

Setting Casserole

Temperature / Setting 180°C 150°C

Cook Time 75 mins 75 mins

Energy Used 1.03 kWh 0.43 kWh

Oven Used Conventional Oven Induction Oven

Setting Slow cook

Temperature / Setting Med 90°C

Cook Time 6 hours 6 hours

Energy Used 0.54 kWh 0.18 kWh

Oven Used Conventional Oven Induction Oven

Setting Steam

Temperature / Setting N/A 180°C

Cook Time 20 mins 20 mins

Energy Used 0.26 kWh 0.14 kWh

using the oven - inDuCtion

Tip - when using the induction oven,

rotate the main oven control knob

anticlockwise to the light symbol to

aid viewing.

The induction oven should be used as

a normal oven but with the food

placed in the cooking pot.

Depending on the food being cooked

will depend on the type of trivet that

will be used. See pages 10 & 11.

The induction oven control is labeled

with temperature and cooking zones

to aid your cooking. The cooking

zones are a guide only and do not

have to be adhered to. For instance,

if you are steaming some vegetables

and you wish to have a more vigorous

steam, simply increase the temperature.

Important - when using the

induction oven you must place the

pot on the zone before turning the

control to the desired temperature. If

for any reason you remove the pot

from the cooking zone, you must turn

the control off and then select the

desired temperature.

The induction oven is designed to switch

itself off if the pot is removed for any

length of time. This is to prevent inadver-

tant operation of the cooking zone.

The oven is designed to work on a

13A supply and as such the oven cannot

operate all functions together. The

induction oven always takes priority,

so if this is on, only the Eco grill can

be used. To use either the full grill of

the main oven, the induction control

will need to be turned off.

Induction Oven Control

The Eco Induction oven has been

designed to be a versatile oven with

anumberofenergyefcientfunctions.

The oven is supplied with a

Cast Iron Casserole pot and 2 trivets

which, can be used as instructed in

the following sections.

using the oven - inDuCtion

Each of the cooking functions requires

you to use the cast iron pot placed on

the Induction cooking zone in the base

of the oven. This cast iron pot has

been provided along with two trivets

to allow the induction oven to function.

Please refer to the section on trivets for

usage.

When using the induction function,

you MUST position the cast iron pot

on top of the glass eco induction zone

inthebasesofthecavity(asshown).

Function settings

Position Cooking Time (hours) Temperature setting

Slow Cook 1 8 60 - 70°C

Slow Cook 2 6 70 - 90°C

Slow Cook 3 4 90 - 120°C

Casserole No time setting 120 - 150°C

Steam No time setting 150 - 190°C

Roasting (warming

chilled

andfrozenfood)

No time setting 190 - 240°C

Rapid heat No time setting 240 - 290°C

Slow cook

Your induction oven can be used to

slow cook food in the same way as

a conventional slow cooker. The

slow cook zone is from 60°C to

120°C as a guide. These have a

predetermined cooking time after

which the oven will turn off automatically.

Food can be placed directly in the

pot when slow cooking.

-Onlyllthepothalftotwothirds

using the oven - inDuCtion

full. Any higher and food will not

cook properly, any lower and the

food will cook too quickly.

-Foods cooked on the bottom of the

pot cook faster and will be more

moist as they are imersed in the simmer-

ing

liquid.

- Most meats require 8 hours of

coooking on a low temperature.

Moist long cooking times result in

very tender meats.

- Vegetables do not cook as quickly

as meat so should be lpaced at the

bottom of the pot (if layering the

food).

- Do not lift the lid to stir, as all of

the heat will escape. If the lid is

removed, add a further 20 minutes

to half an hour to the cooking time.

The trivets supplied need not be

used.

Casserole

The guide on your induction oven

control shows the casserole temperature

as 120°C. This will depend on

the amount of time you wish to cook

your food for and the amount of

food in your cook pot. It may be

necessary to increase the temperature

beyond the casserole setting to

give you your desired result. Trivets

are not required.

Tip - why not set the induction control

to a high temperature to get the

food up to temperature then reduce

to the casserole setting.

Steam

The steam setting should be used in

conjunction with the steam trivet (see

picturebelow).

Place 200-300ml of water into the

base of the pot and place the trivet

inside the pot. Place the food to be

steamed on the trivet and place the

pot inside the oven directly on the

cooking zone.

With the lid off, rotate the induction

oven control to full temperature until

you begin to see some steam then

reduce the temperature to the steam

setting(150°C-190°C)andplace

thelidrmlyonthecookpot.

Depending on the type and quantity

of food being steamed will determine

the actual setting for steaming.

For a more vigorous steam, increase

the temperature.

Note - steaming must be carried

out with the main oven door open to

allow any excess steam to escape.

Ensure the water does not run dry.

using the oven - inDuCtion

Roast

The roast setting should be used in con-

junction

with the roasting trivet (see picture

below).

Place the roasting trivet inside the

steam trivet and then both of these in

thepot(seeimageonpage9).Place

the food to be roasted on top of the

trivet. Place the pot into the oven directly

onto the cooking zone.

Rotate the induction oven control knob

to full temperature for a few minutes to

get the cook pot up to temperature.

Then reduce to the desired roast setting.

Note - Roasted meats etc will appear

pale when cooked inside the pot, similar

to that of raosted food covered in

tin foil. To brown food, simply remove

the lid and use the eco fan grill setting

to brown the top of your food.

Note - during roasting the pot will

become hot so care should be taken

when handling.

Tip - when roasting, the oven will

become warm from the heat given off

by the pot. Why not use this heat to

warm plates?

Tip - for more even cooking, rotate the

food regularly during cooking.

Auto Preheat

The auto preheat delivers full power to

theinductionovenforaxedperiodof

time before automatically turning back

down to the desired setting.

The auto preheat has been tuned to

provide the best full temperature period

for each setting.

Auto Heat Up Auto Heat

Temp. Setting Up time (min)

60 1

90 2.4

120 4

150 5

190 7

220 2

240 3

270 4

290 n/a

To activate Auto Preheat, rotate the

induction oven control knob anticlockwise

to the ‘A’ symbol and then rotate

clockwise to the desired temperature.

For example, if you are using the steam

function, rotate the control knob to the

‘A’ symbol and then set to steam

(190°C).Thiswillgivefullpowertoget

the water up to temperature much

quicker, before reverting to a steady

temperature for steaming.

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Belling BI 60 I Owner's manual

Brand: Belling

Model: BI 60 I

Category: Hobs

Type: Owner's manual

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Built-in Electric Induction

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Belling BI 60 I Owner's manual

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Belling BI 60 I Owner's manual

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