Hotpoint EW22 User's manual

Hotpoint EW22 User's manual
Instructions for Installation and Use
EW22
Retention of this Instruction Book
This Instruction Book must be kept handy for reference as it contains important details on the
safe and proper use of the appliance.
If you sell or pass the appliance to someone else, or move house and leave it behind, make
sure this Book is also provided so the new owner can become familiar with the appliance and
safety warnings.
Contents
Introduction
Installation
3
4
Product Specification
For your Safety – Always
For your Safety – Never
Features
Control Panel
Using the Hob
Temperature Conversion Scale
Grilling
Oven Cookery Notes
Oven Temperature Chart – Meat
6
7
8
9
10
11
13
14
15
17
Oven Temperature Chart – Baking
18
Slow Cook Setting
Recipes
Care and Cleaning
Cooking Results Not Satisfactory
Something Wrong with your Cooker
Key Contacts
This appliance conforms to the following EEC Directives:
Low Voltage Equipment
73/23/EEC
93/68/EEC
Electromagnetic Compatibility
89/336/EEC
92/31/EEC
93/68/EEC
2
19
21
24
26
27
Rear Cover
Introduction
Your new cooker is guaranteed and will give lasting service. This
guarantee is only applicable if the appliance has been installed in
accordance with the installation instructions detailed in this
booklet.
To help make the best use of your Hotpoint cooking equipment
please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation.
When first using the cooker ensure that the room is well ventilated
(e.g. open a window or use an extractor fan) and that persons who
may be sensitive to the odour avoid any fumes. It is suggested that
any pets be removed from the room until the smell has ceased. This
odour is due to temporary finish on oven liners and elements and
also any moisture absorbed by the insulation.
3
Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should have been checked to ensure that the
voltage corresponds with your supply voltage, this is stated
on the rating plate, which is situated on the front of the
plinth. The cooker must be connected by a competent
person such as one who is NICEIC registered, to suitable
double-pole control unit with a minimum rating of 45A
and a minimum contact clearance of 3mm, which should
be fitted adjacent to the cooker, in accordance with latest
IEE regulations.
The power supply cable should conform to B.S.6004 with a
conductor size of 6mm2 minimum.
The control unit should be easily accessible in the event of
an emergency, but must be within 2 metres of and not
directly above an appliance.
This appliance conforms to EN 55014 regarding
suppression of radio and television interference.
Access to the mains terminals is gained by removing the
rear access cover.
The mains cable must pass through the cable clamp
adjacent to the terminal block. Sufficient cable should be
used to allow the cooker to be pulled out for servicing.
Ensure that the mains cable is routed away from any
brackets affixed to the rear panel and is not trapped to the
rear wall when pushing the cooker into position between
cabinets.
The cooker is designed to fit between kitchen cabinets
spaced 500mm apart. The space either side need only be
sufficient to allow withdrawal of the cooker for servicing. It
can be used with cabinets one side or both as well as in a
corner setting. It can also be used free-standing.
650 mm
Siting the Cooker
150 mm
150 mm
This cooker is a type X appliance, as such adjacent side
walls which project above hob level, must not be nearer to
the cooker than 150mm and should be protected by heat
resistant material. Any overhanging surface or cooker hood
should not be nearer 650mm.
The height of the cooker can be adjusted by means of
adjustable feet in the plinth (900mm - 915mm). Adjust the
feet by tilting the cooker from the side. Then install the
product into position.
NOTE: This appliance must not be fitted on a platform.
4
Installation
Moving the Cooker
Before moving your cooker check that it is cool, and switch
off at the cooker control unit.
Movement of your cooker is most easily achieved by lifting
the front as follows:
Open the grill door sufficiently to allow a comfortable grip
on the underside front edge of the oven roof, avoiding any
grill elements.
Note: Take care in moving the cooker as it is heavy.
Take care to ensure that any floor covering is not
damaged.
Splash Panel Kit
(Wall Mounted)
Splashplate optional, call Hotpoint Genuine Parts &
Accessories (see KEY CONTACTS, back page).
5
Product Specification
Supply Voltage
230V AC only
240V AC only
Supply Frequency
50Hz
50Hz
Total Wattage
9.5kW
10.3kW
Grill Wattage
1.6kW
1.75kW
Main Oven Wattage
2.3kW
2.5kW
Left Front Hotplate
1.84kW
2.0kW
Left Rear Hotplate
0.9kW
1.0kW
Right Rear Hotplate
1.38kW
1.5kW
Right Front Hotplate
1.38kW
1.5kW
Grilling Area
900cm2
Top Oven Capacity
28 litres
Main Oven Capacity
51.5 litres
External Dimensions
Excluding Handles
6
H 900mm
W 500mm
D 595mm
Safety Information
When used properly your appliance is completely safe but as with any electrical product
there are certain precautions that must be observed.
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
Always
● Remove all packing from the appliance before switching on for the first time.
● Understand the controls prior to using the appliance.
● Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
● Turn controls off when not in use.
● Stand back when opening an oven door to allow any build up of steam or heat to disperse.
● Use dry good quality oven gloves when removing items from the oven/grill.
● Place pans centrally over the hotplate making sure handles are kept away from the edge of
the hob and cannot become heated by other hotplates or pans.
● Take care to avoid heat or steam burns when operating the controls.
● Turn off the electricity supply at the wall switch and allow the appliance to cool before cleaning (or changing an oven lamp if fitted).
● Make sure the shelves are in the correct position before switching on the oven or grill.
● Keep the oven/grill door closed when the appliance is not in use.
● Keep the appliance clean as a build up of grease or fat from cooking can cause a fire.
● Follow the basic principles of food handling and hygiene to prevent the possibility of bacterial
growth.
● Keep ventilation slots clear of obstructions.
● Refer servicing to a qualified appliance service engineer.
● Take care when removing items from the grill compartment when the lower oven is in use as
the contents will be hot
● Turn off the electricity supply to the appliance at the wall switch should any glass panel
(if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
● During use, the oven becomes hot. Care should be taken to avoid touching heating
elements inside the oven.
7
Safety Information
Never
● Never leave children unsupervised where a cooking appliance is installed as all surfaces will
be hot during and after its use.
● Never allow anyone to sit or stand on any part of the appliance.
● Never store items above the appliance that children may attempt to reach.
● Never leave anything on the hob surface when unattended and not in use.
● Never remove the oven shelves whilst the oven is hot.
● Never heat up unopened food containers as pressure can build up causing the container to
burst.
● Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in
cabinets immediately above or next to the appliance.
● Never place flammable or plastic items on or near the hob.
● Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
● Never use the appliance as a room heater.
● Never use the grill to warm plates.
● Never dry any items on either the hob or oven doors.
● Never install the appliance next to curtains or other soft furnishings.
● Never operate the grill with the grill door closed as this will cause the appliance to over heat.
● Never use ‘steam cleaners’.
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
In the event of a chip pan fire or any other pan fire.
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and
extinguish the fire.
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often
caused by picking up a hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force
of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.
8
Features
HOB VENTILATION SLOTS
1.0kW
1.5kW
2.0kW
Red Spot
1.5kW
Red Spot
CONTROL
PANEL
GRILL
GRILL/MEAT PAN WITH
FIXED/DETACHABLE
HANDLE AND GRID
GRILL DOOR
OVEN FAN
COOKING
STAYCLEAN
SIDE PANELS
OVEN SHELVES
RATING
PLATE
OVEN DOOR
MEAT
PAN
PLINTH VENTILATION
SLOTS
9
Control Panel
GRILL
INDICATOR
LIGHT
LEFT
FRONT
PLATE
Control Knobs
LEFT
REAR
PLATE
RIGHT
REAR
PLATE
RIGHT
FRONT
PLATE
GRILL
OVEN
INDICATOR
LIGHT
OVEN
The knobs for the grill and hotplates can be rotated in either direction to
provide variable heat control, the Oven knob can only be rotated
clockwise from the Off position.
Note: Always ensure that all controls are in the OFF position,
when the appliance is not in use.
Operating the
control when the
grill is in use
In common with all cookers having controls sited above the grill
compartment, care must be taken when setting the controls, due
to hot air being emitted from the grill compartment.
Cooling Fan
A gentle flow of air will be blown below the control panel when the
grill/oven is in use.
This is a safety feature that ensures the control panel surface and control
knobs are kept cool.
Slow Cook Setting
The main oven has a slow cook setting. To select, turn the main oven
control clockwise to the ‘S’ setting.
10
Using the Hob
Hob Controls
Each control can be used to select one of six temperature settings from
position 1 (minimum) to position 6 (maximum). For normal cooking, after
having placed the pan on the required hob position, set the control knob to
6 (maximum), wait until boiling point is reached, then set the control knob
to a lower position as required.
Use of Hotplates
The front red spot hotplates heat up more rapidly than the other hotplates.
Use the red spot plates to give faster boiling times.
Turn the control knob to 6 for fast cooking.
To reduce the heat, to cook more slowly or simmer, turn the knob to a
lower setting which will vary according to the size of the saucepan, the
quantity of food and whether a lid is being used.
The two small hotplates are specially for smaller pans, low temperature
cooking and simmering.
WARNING: Do not leave anything on the hob when it is not in use.
Never leave a hotplate switched on without a pan as this wastes
energy and will shorten the life of the hotplate.
See chart below for guide to control settings.
Control Settings
Guide
This table is provided only as a guide – settings also depend on the
type of pan used and the quality of food.
Knob Position
1
1 or 2
3
4 or 5
5 or 6
6
Type of food
To melt butter, chocolate, etc.
To heat food gently.
To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter,
To simmer: stews, meat, fish, vegetables, fruit.
To heat solid and liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
To cook foods, just above simmering.
To maintain 'rolling' boil for preserve making.
To seal meat and fry fish.
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
11
Using the Hob
Choosing your
Utensils
For best results we recommend the use of good quality saucepans
with smooth flat bases.
Aluminium pans with coloured vitreous enamelled bases absorb heat and
are more efficient in use.
Almost equally as good are saucepans with a thick machines aluminium
base. If using enamelled steel or cast iron pans, ensure that they have good
smooth flat bases, otherwise the heat will not be distributed evenly
and damaging heat spots may be created.
Never use recessed or ridged base utensils. Ideally the base of the
saucepan should be approximately the same size as the heating area, up to
a maximum of 254mm (10"). Use pans which have sufficient capacity for
the amount of food being cooked and therefore reduced soiling caused by
excessive spillage.
Do use utensils with good fitted lids and for best results use a low dome
pressure cooker.
Remember
1.
2.
Purchasing a new pan will not necessarily mean it will have a flat base.
Always check before buying.
Using the correct pan will result in maximum contact with the hotplate
and maximum efficiency.
IMPORTANT: As there could be a fire risk attached to the heating of
oil, particularly Deep Fat Frying, DO NOT leave cooking utensils
containing oil unattended (eg. to answer the telephone) on or in
close proximity to hotplates.
Safety
requirements for
deep fat frying
12
The following recommendations should be followed.
1. Never leave the pan unattended on the heat eg. to answer the telephone.
2. Always use a deep pan, large enough to cover the cooking zone.
3. Never fill the pan more than one third full with oil or fat. On no account
mix oil and fat.
4. Do not overload the pan by trying to fry too much. The pan containing
oil and food should be no more than two thirds full.
5. Always dry food thoroughly before frying and lower it slowly into the oil.
6. Do not use a lid on the pan.
7. Always keep the outside on the pan clean and free from fat and oil.
8. Do not allow excessive splashing of oil onto the hob.
Temperature Conversion Scale
Comparative scale of oven settings (degrees Celsius to degrees Fahrenheit)
as recommended by the Association of Manufacturers of Domestic
Electrical Appliances.
The temperature control knobs on this electric cooker are marked in
degrees Celcius. This chart will help when the recipes show alternative
scales.
Fan Oven
Convection Oven
Gas
Mark
(It is not always
necessary to
preheat oven)
˚F
˚C
˚C
/2
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
1
13
Grilling
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL
IS USED - CHILDREN SHOULD BE KEPT AWAY.
GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL DOOR
CLOSED.
Open the grill door.
Pre-heat the grill on setting 6 for approximately 5 minutes.
When toasting / grilling push the pan back to correctly position it under
the grill element.
Leave the control at 6 for toast, for sealing and fast cooking of foods. For
thicker foods requiring longer cooking, turn the control to a lower setting, after the initial sealing on both sides at setting 6. The thicker the
food, the lower the control should be set.
When grilling thicker food, the wire grid should be turned over to its lowest setting.
Food which requires browning only should be placed under the hot grill,
either in the grill pan or on the floor of the grill compartment, according
to the depth of the dish. (The grill pan wire grid can be removed).
DO NOT line the grill pan with aluminium foil.
Grill Pan Handle
The grill pan handle is detachable so that it may be used in the oven as a
meat pan and also to facilitate cleaning and storage.
For a detachable handle remove the screw and washers from the grill pan
and discard.
If you require a fixed handle, fix the grill pan handle securely in position
before use. To do this remove the screw and washers from the grill pan
bracket, tilt the handle over the recess adjacent to the bracket (A) and
slide the handle towards the centre of the pan (B), ensure the handle is
fully located over the bracket (C).
Replace screw and washers and ensure that they are fully tightened.
Note: If a fixed handle is required the grill pan cannot be used in the
oven.
A
Grill compartment
as a ‘Hotcupboard’
14
B
C
Plates and dishes placed on the floor of the grill compartment will be
heated when the oven is in use.
Do not operate the grill control when using the compartment as a
hotcupboard.
You may need to use oven gloves when removing warmed items.
Oven Cookery Notes
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a
meat pan. Remove the meat pan if it is not being used.
To heat the oven, turn the control knob clockwise, selecting the
required temperature between 80˚C (175˚F) and 230˚C (450˚F) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the
required temperature. This light will then automatically go off and on
during cooking as the oven thermostat maintains the correct temperature.
It should be noted that at the end of a cooking period there may be
a momentary puff of steam when the oven door is opened. This will
disperse in a few seconds and is a perfectly normal characteristic
of an oven with a good door seal.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The charts on pages 17 and 18 are a guide only, giving approximate cooking temperatures and times. To suit personal taste and
requirements, it may be necessary to increase or decrease temperatures by 10˚C.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions
Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
Additional shelves can be purchased through your oven supplier or
Spares Centre. Never use more than 3 shelves in the oven as air
circulation will be seriously restricted. To ensure even circulation do
not use meat pans larger than 390 x 300mm (15" x 12") and baking
trays no larger than 330 x 255mm (13" x 10"), these should be
positioned centrally on the oven shelf. Food should not be placed
directly on the floor of the oven. To avoid unnecessary cleaning, rod
shelves which are not in use should be removed from the oven.
Temperature
and Time
When three shelves are used to cook large quantities of food for
home freezing or parties, it may be necessary to increase the
cooking times given in the charts on pages 17 and 18 by a few
minutes, to allow for the loss of heat due to the extra time taken to
load the oven, and the larger mass of food. Baking trays should
allow an equal gap at either side of the oven.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25˚C (45˚F) and
(b) the recommended time by approximately 10 minutes per hour.
15
Oven Cookery Notes
To prepare meat and poultry for roasting in your fan oven.
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has
been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before calculating the cooking time.
(c) Place meat/poultry in the meat pan supplied with your cooker.
Small joints weighing less than 1.75kg (3 1 / 2 lbs) should be
roasted in a smaller meat pan/tin - or they may be 'pot roasted' a small joint in a large meat pan causes unnecessary oven
splashing and evaporation of meat juices.
(d) Additional fat should not be added, except for veal, very lean
meat or poultry which can either be 'larded' with fat bacon or
brushed very sparingly with cooking oil or melted fat.
(e) Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and
goose should be pricked to release excess fat during cooking,
and the rind of pork should be scored, brushed lightly with oil,
and rubbed with salt, to give crisp crackling.
(f) Meat and poultry wrapped in, or covered with a tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25˚C and the time by approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking oil
or melted fat.
(h) It is not necessary to baste when roasting in an electric oven and
stock or liquid should not be added to the meat pan since this
only causes unnecessary soiling, steam and condensation.
Frozen Meat
and Poultry
Joints of meat and whole birds should be defrosted slowly, preferably
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it
is found necessary to accelerate this process, frozen food can be
defrosted in the fan oven at a temperature of 80˚C (175˚F).
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will
defrost in approximately 11/2 – 13/4 hours.
The breast should be covered with foil, held in position by skewers or
string, and the giblets removed after defrosting but before cooking.
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY
AFTERWARDS.
16
Oven Temperature Charts – Meat
Fan Oven Cooking
Meat
Preheat
Temperature
˚C
Time (approx.)
Beef
No
160/180
20-25 mins per 450g
(1 lb) + 20 mins extra
Lamb
No
160/180
25 mins per 450g
(1 lb) + 25 mins extra
Pork
No
160/180
25 mins per 450g
(1 lb) + 25 mins extra
Veal
No
160/170
25-30 mins per 450g
(1 lb) + 25 mins extra
Chicken/Turkey
up to 4kg (8 lb)
No
160/180
18-20 mins per 450g
(1 lb) + 20 mins extra
150/160
150
13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165 mins
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 264 mins
140-150
11/2 - 2 Hrs
Turkey
up to 5.5kg (12 lb)
No
over 5.5kg (12 lb)
Casserole Stews
No
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. 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, or the thickest part of poultry thighs, during the cooking period.
The meat thermometer will indicate when the required internal temp has
been reached.
Beef –
Rare:
60˚C
Medium:
70˚C
Well Done: 75˚C
Lamb: 80˚C
Pork: 90˚C
Veal: 75˚C
Poultry: 90˚C
17
Oven Temperature Charts – Baking
Fan Oven Cooking
Baking
Food
Preheat
Temperature
˚C
Time in mins.
Scones
Yes
210/220
9-12
Small Cakes
170/180
15-20
Victoria Sandwich
160/170
20-25
Sponge Sandwich
Yes
170/190
15-20
Swiss Roll
Yes
180/200
12-15
Semi-rich Fruit
cakes
140/150
75-90
Rich Fruit Cakes
130/140
Time dependent
on recipe.
Shortcrust Pastry
190/200
45-50
Puff Pastry
190/200
Time dependent
on recipe.
Yorkshire Pudding
Yes
180/190
40-45
Individual Yorkshire
Puddings
Yes
190/200
20-25
Milk Pudding
130/140
105-135
Baked Custard
140/150
40-50
200/210
45-50
70-90
180-240
Bread
Meringues
Yes
Note: If soft margarine is used for cake making, temperatures
recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block
margarines or butter only.
18
The Slow Cook Setting ‘S’
This is used for slow cooking, keeping
food warm and warming plates for
short periods. Extra care must be taken
when warming bone china as it may be
damaged if too hot.
Some advantages of slow cooking
are:
The oven stays cleaner because there is
less splashing.
Timing of food is not as critical, so there
is less fear of overcooking.
Inexpensive cuts of meat are
tenderised.
Fully loading the oven can be very
economical.
Cooking times can be extended in
some cases by up to 2hrs.
Bearing in mind these advantages, it
makes sense to cook larger quantities
of food than required and store them in
a freezer to be used cold or for reheating. It is important to follow the
guidelines given for preparing food
using the ‘S’ setting.
19
Using The Slow Cook Setting
Points to bear in mind when
preparing food:–
1. Make sure all dishes will fit into
the oven before preparing the
food.
2. All dishes cooked by the ‘S’ setting
should be cooked for a minimum of
6 hours. They will 'hold' at this
setting for a further hour but
marked deterioration in appearance
will be noticed in some cases.
3. Joints of meat and poultry should
be cooked at fan oven 170˚C
for 30 mins before turning to the
‘S’ setting.
4. Meat over 2.7 Kg. (6 lbs) and
poultry over 2 Kg. (4 lbs. 8 oz) are
unsuitable for the ‘S’ setting.
5. Always stand covered joints on a
rack over the meat tin, to allow
good air circulation.
6. Pork joints can only be cooked, if
by testing with a meat thermometer and internal temperature of
at least 88˚C is reached.
7. This method is unsuitable for
stuffed meat and poultry.
8. Always bring soups, casseroles
and liquids to the boil before
putting in the oven.
9. When casseroles are used, cover
the food first with foil and then the
lid to prevent loss of moisture.
10. Always thaw frozen food
completely before cooking.
11. Root vegetables will cook better if
cut into small even sized pieces.
12. Always adjust the seasoning and
thickenings at the end of the
cooking time.
13. Egg and fish dishes need only 1-5
hours cooking and should be
included in day cooking sessions,
where they can be observed from
time to time.
14. Dried red kidney beans must be
boiled for a minimum of ten
minutes after soaking, before
inclusion in any dish.
20
Storage and Re-heating of Food
1. If food is to be frozen or not
served immediately, cool it in a
clean container as quickly as
possible.
2. Thaw frozen food completely in
the refrigerator before re-heating.
3. Re-heat food thoroughly and
quickly either on the hotplate or
in the fan oven, 170˚C and then
serve immediately.
4. Only re-heat food once.
Recipes For Fan Oven
BEEF STEW AND DUMPLINGS
675g (11/2 lb) stewing steak, cut into
2.5cm (1 in. cubes)
2 medium sized onions, peeled and
quartered
225g (8oz) carrots, peeled and sliced
225g (8oz) swede, peeled and cubed
4 sticks of celery, cut into 2.5cm (1 in.)
lengths
500ml (1 pint) beef stock, boiling
30ml (2 tbsp) tomato puree
5ml (1 tsp) mixed dried herbs
Salt and pepper
Dumplings:
100g (4oz) self raising flour
Pinch of salt
FRUIT PLATE TARTS
Pastry:
800g (13/4 lb) plain flour
200g (7oz) block margarine
200g (7oz) cooking fat
250ml (10fl oz) cold water
Filling:
675g (11/2 lb) prepared fruit
50g (2oz) sugar
1. Make pastry. Sift flour into bowl, rub in
fats until mixture resembles fine
breadcrumbs.
2. Gradually add cold water to bind
pastry together to form stiff dough.
RICE PUDDING
40g (1 /2 oz) pudding rice
25g (1oz) sugar
500ml (1 pint) milk
Grated nutmeg
50g (2oz) sultanas or raisins (optional)
1
50g (2oz) shredded suet
15ml (1 tbsp) chopped parsley
Cold water to mix
1. Place meat, vegetables, stock, puree,
herbs and seasoning in large
casserole dish.
2. Cover dish.
3. Bake: 140˚C; 11/2-2 hours.
4. Cook until meat is tender.
5. Make dumplings: mix flour, salt, suet
and parsley together in bowl.
6. Add enough water to make soft dough.
7. Divide into 4 pieces, from each into
ball and place on top of stew.
8. Cover and continue to cook for further
20-30 minutes or until cooked through.
3. Turn onto lightly floured surface.
Knead lightly then divide pastry into
four equal pieces.
4. Roll out two pieces to line base of
two 25cm (10in) plates. Roll out
remaining two pieces and leave to
one side.
5. Prepare fruit for filling. Divide equally
between the two pastry lined plates,
adding the sugar.
6. Dampen edges of pastry with water.
Cover fruit with rolled out pastry.
7. Trim and seal edges. Make a slit in the
top of the pastry.
8. Bake: 190˚C; 35-45 mins.
1. Grease pie dish and put in rice and
dried fruit (if used).
2. Add sugar and milk, stir well, sprinkle
grated nutmeg on top.
3. Bake: 140˚C; 11/2 – 2 hours.
21
Recipes For Fan Oven
BATTERS
Basic Recipe:
100g (4oz) plain flour
Pinch of salt
1 large egg
250ml (1/2 pint) milk and water mixed in
equal quantities
1. Sieve flour and salt into basin.
2. Make a well in centre and add egg
plus one-third of liquid.
3. Beat well until mixture is smooth.
4. Add another third of liquid and again
beat well until smooth.
5. Lightly stir in remaining liquid.
6. If possible, allow batter to stand in
cool place for at least half an hour.
YORKSHIRE PUDDING
1. Place 25g (1oz) dripping into shallow
ovenproof dish or 22.5cm (9in) square
Yorkshire pudding tin and place in
top of oven to heat for 10 minutes.
2. Pour batter into hot fat.
3. Bake: preheat; 180˚C; 35-45 mins.
ALL-IN-ONE VICTORIA SANDWICH
100g (4oz) soft tub margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self raising flour
5ml (1 tsp) baking powder
VICTORIA SANDWICH
100g (4oz) block margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self raising flour
22
1. Place all ingredients into a bowl.
2. Beat with a wooden spoon for 2-3
minutes or beat in electric mixer for
1 minute.
3. Grease and line two 18cm (7in)
sandwich tins.
4. Place mixture into prepared tins.
5. Bake: 150-160˚C; 20-30 mins.
1. Cream margarine and sugar until
light, fluffy and pale in colour.
2. Beat in eggs.
3. Sift flour and fold into mixture.
4. Grease and line two 18cm (7in).
sandwich tins.
5. Divide mixture equally into tins. Level
tops.
6. Bake: 160-170˚C; 20-30 mins.
7. Bake until well risen, golden brown
and firm to touch.
Recipes For Fan Oven
CHRISTMAS CAKE
225g (8oz) butter or block margarine
225g (8oz) brown sugar
4 eggs
225g (8oz) plain flour
5ml (1 tsp) mixed spice
2.5ml (1/2 tsp) baking powder
200g (7oz) raisins
200g (7oz) sultanas
200g (7oz) currants
50g (2oz) chopped almonds
75g (3oz) glace cherries (cut in pieces)
60ml (4 tbsp) brandy (optional)
SMALL CAKES
225g (8oz) block margarine
225g (8oz) caster sugar
4 eggs
300g (11oz) self raising flour
Variations:
100g (4oz) sultanas
100g (4oz) chocolate chips
100g (4oz) chopped glace cherries
30ml (2 tbsp) cocoa powder mixed to
paste with water
Add any of the above with flour
SCONES
450g (1lb) plain flour
10ml (2 tsp) cream of tartar
5ml (tbsp) bicarbonate of soda
100g (4 oz) block margarine
225ml (8 fl oz) milk
Variations:
Sultana scones – add 100g (4 oz)
sultanas and 50g (2oz) caster sugar
Wholemeal scones – use half quantity
of wholemeal flour
Cheese scones – add 100g (4oz) grated
cheddar cheese and 5ml (1 tsp) dry
mustard
1. Cream fat and sugar until light and
fluffy.
2. Add eggs one at a time, beating well.
3. Sieve dry ingredients. Add gradually
with mixed fruit, cherries and nuts.
4. Bake in lined 20cm (8in) cake tin:
130˚C; 21/2-3 hours.
It may be necessary to cover top of
cake with brown paper for final hour
to prevent over browning.
5. Leave in tin to cool a little, before
turning out.
6. When cold, prick bottom of cake and
sprinkle brandy over. Leave for about
a week before icing.
1. Cream margarine and sugar until
light, fluffy and pale in colour.
2. Add each egg, beating well after
each addition.
3. Fold in sifted flour, mixing well.
4. Place paper cases on baking trays
and two-thirds fill them with mixture.
5. Bake until golden brown and springy
to touch: 170˚C; 15-20 mins.
1. Sift together flour, cream of tartar and
bicarbonate of soda.
2. Rub in margarine until mixture
resembles fine breadcrumbs.
3. Make a well in centre. Stir in enough
milk to give fairly soft dough.
4. Turn onto lightly floured surface.
Knead lightly to remove any cracks.
Roll out to about 15mm ( 3/4 in). Cut out
5cm (2in) rounds. Place on baking
sheet.
5. Knead remaining dough and re-roll.
6. Bake until well risen and golden
brown; preheat; 210˚C; 9-12 mins.
23
Care and Cleaning
TURN OFF THE MAIN SWITCH BEFORE CLEANING.
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS ARE IN
THE OFF POSITION.
NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES,
SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS
OF ANY KIND.
Vitreous Enamel Hob Clean with a cloth wrung out in warm soapy water. Stubborn stains can be
removed with a cream paste or liquid cleaner or by gently rubbing with a
Surround
fine steel wool soap pad eg. ‘Brillo’, etc.
Check that the cleaning agent used is approved by the Vitreous Enamel
Development Council.
Sealed Hotplates
The cleaning of sealed hotplates should be done when they are cold, using
a soap filled ‘Brillo’ pad, following the grain of the hotplate. This will ensure
that any stubborn, burnt on stains and spillages are removed. Wipe over
with a damp clean cloth, making sure that all the cleaner residue has been
removed. The bezels will mellow with use to a burnished gold colour, a
soap filled ‘Brillo’ pad will help to keep them bright, care should be taken
not to damage the vitreous enamel hob surface. Finally turn on the hotplate to warm for a few minutes, then smear a little cooking oil to provide a
protective coating, or use a restorative agent such as Collo Electrol® (PART
NO. 640001). This can be ordered from Hotpoint Genuine Parts &
Accessories (see KEY CONTACTS, back page).
Control panel
Wipe with a damp cloth and polish with a dry cloth. Do not use cream
cleaners, oven cleaners or aerosols, scouring pads or abrasive powder for
cleaning the plastic knobs as damage will occur.
Grill
Remove the grill pan and the wire grid food support, it is best to wash these
items immediately after use to prevent stains from being burnt on when used
again. Wipe out the grill/Top oven compartment, use a fine steel wool soap
pad to remove stubborn stains from the rod shelf, grill deflector plate and the
floor of the compartment.
Doors
Wipe over the door outer glass panel with a cloth wrung out in warm soapy
water, then after wiping with a cloth wrung out in clear water, dry with a soft
clean cloth.
DO NOT use scouring pads or abrasive powder which may scratch
the surface.
Take care during cleaning not to damage or distort the door seals. Do not lift
the door seal from the oven chassis, if necessary remove the seal by carefully
unhooking the corner clips.
24
Care and Cleaning
Oven
Remove the rod shelves and meat pan.
Use a fine steel wool soap pad to remove stubborn stains from the rod
shelves, meat pan and the floor of the oven.
How ‘Stayclean’
Works
The surface of the ‘Stayclean’ oven liners are treated on the mottled face 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. In most cases normal cooking operation at this temperature will permit this cleaning operation to proceed
during cooking. However if higher cooking temperatures are not used regularly
it may be necessary, to prevent heavy soiling, to run the oven without a meat
pan at maximum setting for a couple of hours. This may be necessary once a
month or once every two or three months depending on the type and amount
of oven cooking.
Oven Liners - sides
It should not normally be necessary to clean the ‘Stayclean’ panels in water. If
desirable, remove the rod shelves and the side panels and wash them in warm
soapy water, followed by a rinse in clean water.
Cleaning the
Exterior of the
Cooker
The outside of the cooker should be cleaned regularly to keep it looking like
new. Wipe over with a soft cloth wrung out in warm water and dry with a soft
clean cloth.
You can use mild non-abrasive cleaners but always read the manufacturer’s
instructions first.
Always test their suitability on a small area of the cooker not noticable in normal
use.
NOTE: Do not use scouring pads or abrasive cleaners which may
scratch the surface.
Wear protective gloves when cleaning any part of your cooker.
25
Cooking Results Not Satisfactory?
Problem
Check
Grilling
Uneven cooking front
to back
Ensure that the grill pan is positioned centrally below
the grill element.
Fat splattering
Ensure that the grill is not set to too high a temperature.
Oven Baking
Uneven rising of cakes
Ensure that the oven shelves are level by using a spirit
level on the rod shelf and adjusting, using suitable
packing e.g. wood, under the feet of the appliance. This should
be checked both left to right and front to back. Ensure that the
food is positioned centrally in the oven.
The following may cause cakes to sink:
1. Preheat of fan ovens.
2. Cooking at too high a temperature.
3. Using normal creaming method with soft margarine.
Sinking of cakes
Over/Under cooking
Fast/Slow cooking
Nothing Works
Refer to the cooking times and temperatures given in
the oven temperature charts, however, it may be necessary to
increase or decrease temperatures by 10˚C to suit
personal taste. Do not use utensils greater than 56mm (21/4") in
height, for roasting.
Is the main cooker wall switch turned on?
There may be no electricity supply.
Grill does not work. Main
oven works.
Operating the cooker under the following conditions may cause a
safety cut-out to operate:
a) grilling with the top oven door shut.
b) grilling for excessive long periods at maximum settings.
Switch off the appliance and allow the cooker to cool for
approx. 30 minutes. Switch the cooker back on again and
check that the grill is now operating correctly.
Grill keeps turning on
and off.
When the grill control is operated at a setting less than
maximum, this is normal regulator operation, not a fault.
26
Something Wrong with your Cooker?
Before contacting your Service Office/Installer, check the problem guide below.
Problem
Check
Slight odour or small
amount of smoke when
using the cooker for the
first time.
This is normal and should cease after a short period.
Cooker does not work
at all.
Check that the switch on the control unit is in the on
position. If so check that the main fuse has not blown.
Oven temperature seems
too high or too low.
Check that the temperature has been set in accordance
with the temperature charts. It may be necessary to
increase or decrease the recommended temperature by
up to 10˚C to suit your taste.
Oven does not cook
evenly.
Check that the temperature and shelf position are as
recommended in the temperature charts.
Check that the containers being used in the oven allow
sufficient air flow around them.
Check that the cooker is level.
Hotplates are slow to boil
or will not simmer.
Check that your pans conform to the recommendations
in these instructions.
Grilling is uneven.
Check that the grill pan has been correctly positioned.
Draught from the control
panel when the oven is
switched on.
A gentle flow of air will be blown from beneath the control
panel when the oven is is use.
The fan will stop when the control has been turned off.
27
Spare Parts
Please remember your new appliance is a complex piece of equipment.
‘DIY’ repairs or unqualified and untrained service people may put you in danger, could
damage the appliance and might mean you lose cover under Hotpoint’s Parts
Guarantee.
If you do experience a problem with the appliance don’t take risks; call in
Hotpoint’s own Service Engineer (see KEY CONTACTS, back cover).
Our spare parts are designed exclusively to fit only Hotpoint appliances. Do not use
them for any other purpose as you may create a safety hazard.
Disposal of your Product
To minimise the risk of injury to children please dispose of your product carefully and
safely. Remove all doors and lids (where fitted). Remove the mains cable (where
fitted) by cutting off flush with the appliance and always ensure that no plug is left in a
condition where it could be connected to the electricity supply.
To help the environment, Local Authority instructions should be followed for the
disposal of your product.
28
Hotpoint Service Cover
Satisfaction Guaranteed or Your
Money Back
Hotpoint gives you a unique ‘Satisfaction
Guaranteed’ promise – valid for ninety days after
you have purchased your Hotpoint product. If there is a
technical problem with your Hotpoint appliance, just call
Hotpoint Service (see back page). If necessary we will
arrange for an engineer to call. If the technical problem is
not resolved under this Guarantee, Hotpoint will replace
your appliance or, if you prefer, give you your money back.
Your statutory rights are not affected, and the Guarantee is
additional and subject to the terms of Hotpoint’s Five Year
Parts Guarantee.
Hotpoint’s Free Five Year Guarantee
From the moment your appliance is delivered
Hotpoint guarantees it for FIVE YEARS.
• In the Five Years all replacement parts are FREE
provided that they are fitted by our own Service
Engineer. During the first year our Engineer’s time
and labour is also free.
• Our guarantee covers loss of food in our
refrigeration and freezer products up to £250 during
the first year, subject to verification by one of our
engineers.
• After the first year we will charge for our
Engineer’s time and labour. We do, however,
operate a range of Service Plans (see opposite)
which, for an annual payment, enables you to
cover any repair costs which may be necessary.
• All our service repairs are guaranteed for twelve
months in respect of our labour and any parts fitted.
• The appliance must be used in the United Kingdom,
and must not be tampered with or taken apart by
anyone other than our own Service Engineers.
• You may, however, buy parts which can be
safely fitted without specialist knowledge or
equipment. The correct fitting of such parts,
provided they are genuine Hotpoint spares, will
not affect your Guarantee. Parts are available
from our Hotpoint Spares Centres (see back page).
• Our guarantee does not cover the cost of any
repair, or loss of food in refrigeration products, due to
power failure, accidents or misuse. Nor does it cover the
cost of any visits to advise you on the use of your
appliance. Please read thoroughly the instruction book
supplied with this appliance.
• If at any time during the Guarantee period we are
unable to repair your appliance, we will refund any
repair costs paid to us in the previous twelve months.
We will also offer you a new appliance at a reduced
charge instead of a repair.
• Our Guarantee is in addition to and does not
affect your legal rights.
• Should you need independent advice on your
consumer rights, help is available from your
Consumer Advice Centre, Law Centre, Trading
Standards Department and Citizens Advice
Bureau.
• All Hotpoint servicing is carried out by our own
Service Organisation located throughout the
United Kingdom and Eire. We will be happy to
deal with any problems which you may have.
Hotpoint’s Extended Warranties
Whether you have just one or a number of Hotpoint
appliances in your kitchen, Hotpoint has a range of Service
Plans to give you complete peace of mind.They enable you
to extend your one year labour guarantee so that you can
have repairs completed FREE during the membership
period.
Service Cover
We offer a number of payment methods; cheque, credit card
or you can spread the cost and pay by direct debit (full
details can be obtained on Free phone 0800 716356). This
covers you for all repairs during the period of cover, which
can be from 1 to 4 years. Service Cover also includes loss of
food, up to the value of £250, in refrigeration appliances.
There is also an option of Service Cover with
Maintenance at an additional cost. This includes an annual
Electrical and Safety check and replacement of any parts as
necessary.
Kitchen Cover
An annual payment covers you for all repairs for all your
Hotpoint appliances which are less than ten years old. It also
covers the cost of loss of food up to £250 in our refrigeration
and freezer products.
There is also the option of Kitchen Cover with Maintenance
at an additional cost. Any additional Hotpoint appliances
purchased after you have joined Hotpoint Kitchen Cover will
automatically be included during the annual period of cover
without further charge.
Appliance Registration
To ensure that you have the opportunity to benefit from any
of the above Service Schemes and other offers you should
complete and return immediately the Appliance
Registration Form/Questionnaire supplied with this
appliance. Full details and costs of our Service Schemes,
together with an application form, will be sent to you at the
end of the first year of the guarantee.
Annual Safety/Maintenance Checks
Hotpoint strongly recommends that all its
appliances are regularly checked for electrical and
mechanical safety, whether or not they are covered by a
Service Plan. Worn door gaskets or hoses may cause a leak
on an appliance, which could become dangerous if
neglected.
Proof of Purchase
For future reference please attach your purchase receipt to
this booklet and keep it in a safe place.
Spares and Accessories
Spares and accessories can be ordered from your local
Hotpoint Spares Centre (see back page), using the order
form enclosed.
NOTE: Our Engineers will use every effort to avoid damage
to floor coverings and adjacent units when carrying out
repairs/service work, but in locations where the Engineer
advises you that it will be impossible to move appliances
without risk of damage, he will only proceed with your
approval that no liability is accepted.
29
Key Contacts
Service
Hotpoint has the largest appliance manufacturer’s service team in Europe,
trained specialists directly employed by us to ensure your complete
confidence.
Repair Service
UK: 08709 066 066
Republic of Ireland: 1850 302 200
You will be asked for the following information:Name, address and postcode.
Telephone number
Model / Serial number of the appliance
Clear and concise details of the query or fault
Place and Date of purchase
(Please keep the receipt as evidence will be required when the engineer calls).
Extended Warranty
To join: UK 08709 088 088
Republic of Ireland: 1850 502 200
Genuine Parts & Accessories
Mail Order Hotline
UK: 08709 077 077
Republic of Ireland: (01) 842 6836
For further product information
08701 50 60 70
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB
PRINTED BY SIMLEX . FOUR ASHES, WOLVERHAMPTON
October 2002 Part no. 4966200047-02
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