Indesit K6 C51: How To Use Your Appliance

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How To  Use Your  Appliance

The various features of cooker are controlled through the

knobs and buttons located on the control panel.

Attention: 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 dur-

ing storage and until it is installed.

Attention: 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.

The Oven Control Knobs

This multi-function oven combines the advantages of tra-

ditional 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 se-

lected by means of selector knob “L” and thermostat “M”

situated on the control panel.

“Defrosting” Mode 

Position of thermostat knob “M”: 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 “M”: between 60°C and Max.

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 re-

duced 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, gou-

lash, wild game, ham etc.) which need to cook slowly and

require basting or the addition of liquid. It nonetheless re-

mains the best system for baking cakes as well as fruit

and cooking using covered casserole dishes for oven bak-

ing. When cooking in convection mode, only use one drip-

ping 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 “M”: Between 60°C and Max.

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 cook-

ing 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 con-

siderably prolonged cooking times, such as for example:

lasagne, pasta bakes, roast chicken and potatoes, etc…

Moreover, the excellent heat distribution makes it possi-

ble 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 for cooking fish, which

can be prepared with the addition of a limited amount of

condiments, thus maintaining  their flavour and appear-

ance.

Desserts: the fan assisted mode is also perfect for baking

leavened cakes.

Moreover, this mode can also be used to thaw quickly

white or red meat and bread by setting the temperature to

80 °C. To thaw more delicate foods, set the thermostat to

60°C or use only the cold air circulation feature by setting

the thermostat to 0°C.

“Top” oven 

Position of thermostat knob “M”: Between 60°C and Max.

The top heating element comes on.

This mode can be used to brown food at the end of cook-

ing.

Grill 

Position of thermostat knob “M”: Max

The top heating element and the turnspit come on.

The extremely high and direct temperature of the grill makes

it possible to brown the surface of meats and roasts while

locking in the juices to keep them tender. The grill is also

highly recommended for dishes that require a high

temperature on the surface: such as beef steaks, veal, rib

steak, filets, hamburgers etc...

Always leave the oven door ajar during cooking, except

when using the turnspit.

Some grilling examples are included in the “Practical Cooking

Advice” paragraph.

Fan Assisted Grill 

Position of thermostat knob “M”: between 60°C and 200°C.

The top central heating element and the fan come on. This

combination of features increases the effectiveness of the

unidirectional thermal radiation of the heating elements

through forced circulation of the air throughout the oven.

This helps prevent food from burning on the surface, al-

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lowing the heat to penetrate right into the food. Excellent

results are achieved with kebabs made with meats and

vegetables, sausages, ribs, lamb chops, chicken in a spicy

sauce, quail, pork chops, etc.

All “gratin” cooking must be done with the oven door shut.

This mode is also ideal for cooking fish steaks, like sword-

fish, tuna, grouper, stuffed cuttlefish etc.

The turnspit

To start the turnspit, proceed as follows:

a) place the oven tray on the 1st rack;

b) insert the special turnspit support on the 3rd rack and

position the spit by inserting it through the special hole

into the turnspit at the back of the oven;

c) start the turnspit using knob “L” to select setting 

.

The oven light

Set knob “L” to the    symbol to turn it on. It lights the

oven and stays on when any of the electrical heating ele-

ments in the oven come on.

Thermostat Light  (O)

This light indicates that the oven is heating. When it turns

off, the temperature inside the oven has reached the set-

ting made with the thermostat knob. At this point, the light

will turn on and off as the oven maintains the temperature

at a constant level.

Timer Knob (S)

In order to use the timer, it must be wound by turning the

"S" knob almost one complete turn in the clockwise direc-

tion  

. Then, turning it back  

, set the desired time by

lining up the number for the minutes with the mark on the

control panel.