Hotpoint EW51 User's Manual

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Hotpoint EW51 User's Manual | Manualzz

HOTPOINT EW51

COOKER INSTRUCTION

AND RECIPE BOOK

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.

2

Contents

Introduction

Installation

Product Specification

For your Safety – Always

For your Safety – Never

Features EW51

Control Panel

General Information Notes (Ceramic Hobs)

Temperature Conversion Scale

Top Oven/Grill Cookery Notes

Grill Pan and Handle

Solar Plus Grill

Guide to Grilling

Oven Temperature Chart – Meat

Oven Temperature Chart – Baking

Main Oven Cookery Notes

Recipes

Care and Cleaning

Cooking Results Not Satisfactory

Something Wrong with your Cooker

Spares and Key Contacts

19

20

21-22

23-25

26-27

28

29

30 and Rear cover

9

10-13

14

15

16

17

18

6

7

8

3

4

5

Introduction

Your new appliance 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 best use of your 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 the cooker is first used an odour may be emitted, this will cease after a period of use

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.

* The guarantee is subject to the provisions that the appliance:

(a) Has been used solely in accordance with the Users Instruction Book.

(b) Has been properly connected to a suitable supply voltage as stated on the rating plate attached to this equipment.

(c) Has not been subjected to misuse or accident or been modified or repaired by any person other than the authorised employee or agent.

(d) Has been correctly installed.

This appliance conforms to the following EEC Directives:

Electromagnetic Compatibility Low Voltage Equipment

89/336/EEC 73/23/EEC

92/31/EEC

93/68/EEC

93/68/EEC

3

4

Installation

Siting the Cooker

150 mm

150 mm

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 eg. (NICEIC registered contractor) 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 IEE regulations.

The power supply cable should conform to B.S.6004 with a conductor size of 6mm 2 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 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.

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.

This cooker is a class 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.

Never mount the cooker onto a platform.

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, apply to Hotpoint Spares

Department.

Product Specification

Supply Voltage

Supply Frequency

Total Wattage

Grill Wattage

Top Oven Wattage

Main Oven Wattage

Left Front Hotplate

Left Rear Hotplate

Right Rear Hotplate

Right Front Hotplate

Grilling Area

Top Oven Capacity

Main Oven Capacity

External Dimensions

Excluding Handles

230V AC Only

50Hz

10.3kW

2.4kW

1.7kW

2.3kW

1.65kW

1.1kW

1.65kW

1.1kW

240V AC Only

50Hz

11.2kW

2.6kW

1.85kW

2.5kW

1.8kW

1.2kW

1.8kW

1.2kW

900cm 2

28 litres

51.5 litres

H 900m W 500mm D 595mm

5

For Your Safety

6

When used properly your Hotpoint 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

Safety Advice

● Always make sure you remove all packing from inside the oven and grill compartments before switching on for the first time.

● Always make sure you understand the controls prior to using the appliance.

● Always keep children away from the appliance when grilling as the surfaces will get extremely hot during and after use.

● Always make sure all controls are turned off when you have finished cooking and when not in use.

● Always stand back when opening an oven door to allow any build up of steam or heat to disperse.

● Always use dry good quality oven gloves when removing items from the oven/grill.

● Always place pans centrally over the hotplate making sure handles are kept away from the edge of the hob and cannot become heated by other hotplate/pans.

● Always take care to avoid heat/steam burns when operating the controls.

● Always turn off the electricity supply at the wall switch before cleaning and allow the appliance to cool.

● Always make sure the shelves are in the correct position before switching on the oven.

● Always keep the oven and grill doors closed when the appliance is not in use.

● Always take care when removing items from the grill when the lower oven is on as the contents will be hot.

● Always keep the appliance clean, as a build up of grease or fat from cooking can cause a fire.

● Always follow the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.

● Always keep ventilation slots clear of obstructions.

● Always refer servicing to a qualified appliance service engineer.

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.

For Your Safety

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, pressurised container 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, and never use a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.

● Never operate the grill with the grill door closed as this will cause the appliance to overheat.

● 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 mount the cooker on a platform.

● Never use steam cleaners.

7

8

Features

1200W

1800W

HOB VENTILATION SLOTS

GRILL

GRILL/OVEN

DOOR

REMOVABLE

INNER GLASS

DOOR

1800W

1200W

CONTROL

PANEL

GRILL/MEAT PAN

WITH REMOVABLE

HANDLE,

ANTI SPLASH TRAY

AND WIRE

FOOD SUPPORT

STAYCLEAN

SIDE PANELS

OVEN ROD

SHELVES

RATING

PLATE

MEAT

PAN

PLINTH VENTILATION

SLOTS

Control Panel

MAIN

OVEN

INDICATOR

LIGHT

TOP

OVEN

INDICATOR

LIGHT

MAIN OVEN TOP OVEN VARIABLE

GRILL

LEFT

FRONT

PLATE

LEFT

REAR

PLATE

RIGHT

REAR

PLATE

RIGHT

FRONT

PLATE

Control Knobs The knobs for the hotplates and grill can be rotated in either direction to provide variable heat control, the Main Oven and Top Oven knobs 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 oven/grill controls are in use. In some instances this will continue after switching the oven / grill off. This is not unusual it helps to keep the control panel and knobs cool.

9

Hotplates General Information Notes

Note:

Use of Hotplates

Under no circumstances should the hob be used with aluminium foil in contact with the hob surface.

The controls set the hotplates at six pre-set power levels. Each control can be used to select one of six temperature settings from a minimum at position 1 to a maximum at position 6

Control Settings

Guide

Safety requirements for deep fat frying

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.

1.

Use a deep pan, large enough to completely cover the appropriate heating area.

2.

Never fill the pan more than one-third full of oil.

3.

Never leave oil or fat unattended during the heating or cooking period.

4.

Never try to fry too much food at a time, especially frozen food.

This only lowers the temperature of the oil or fat too much, resulting in greasy food.

5.

Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular, will cause frothing and spitting, if added to quickly.

6.

Never heat fat, or fry, with a lid on the pan.

7.

Keep the outside of the pan clean and free from streaks of oil or fat.

10

General Information Notes - Ceramic Hobs

PANS SHOULD BE:

Not concave (bowed in)

Not convex (bowed out)

Not rimmed

Not deeply ridged

But essentially Flat

✓ suitable

✗ unsuitable

*care should be taken when using any pans on these surfaces not to drag and cause scratching.

Always

● Use good quality flatbased cookware on all electric heat sources.

● Always ensure pans have clean, dry bases before use.

● Ensure pans match size of heating area.

● Remember good quality pans retain heat well, so generally only a low or medium heat is necessary.

● Ensure pan handles are positioned safely and away from heat sources.

● Always lift pans, do not drag.

● Always use pan lids except when frying.

● Deal with spillage’s immediately but with care.

Never

● Use gauze, metal pan diffusers, asbestos mats and stands e.g. Wok stands – they can cause overheating.

● Use utensils with skirts or rims e.g. buckets and some kettles.

● Use badly dented or distorted pans.

● Leave an element switched on when not cooking.

● Cook food directly on the ceramic glass.

● Drag or slide utensils, along the hob surface.

THE BEST COMBINATIONS

This table is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality, with smooth, flat bases. For any further information refer to manufacturers’ instructions.

Aluminium

Stainless steel with single layer copper base

Stainless steel with sandwich bases of aluminium and stainless or aluminium and copper.

Enamelled steel

Enamelled aluminium

Enamelled based cast iron

Copper

Toughened glass or ceramic/ glass/pottery

Mild steel, Ferro-magnetic or stainless with a magnetic sandwich base

Ceramic*

With Extra Care

✗ ✗

Not Recommended

Halogen*

11

General information notes on

Ceramic Hobs

DO NOT

1. DO NOT cook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the hob.

2. DO NOT use the hob as a worktop surface as damage may occur to the smooth surface of the hob.

3. DO NOT drag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob.

4. DO NOT allow a cooking utensil to come into contact with the hob surround.

5. DO NOT place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium foil or wok stand.

6. DO NOT leave any utensils, food or combustible items on the hob when it is not in use.

7. DO NOT place aluminium or plastic foil, or plastic containers on the hob.

8. DO NOT leave the hotplates or cooking areas switched On unless they are being used.

9. We recommend not to place large preserving pans or fish kettles across two heating areas.

10. DO NOT leave utensils partly covering the heated areas. Always ensure that they are placed centrally over the heated areas and have the same diameter as the heating area used.

11. We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).

12. If hob should become cracked, DO NOT USE UNTIL REPAIRED.

13. Always ensure that saucepan handles are positioned safely.

12

General information notes on

Ceramic Hobs

Choosing your

Utensils

Remember

Do Use

IMPORTANT – As with any cooking appliance there could be some fire risk attached to the heating of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended (e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.

In the unfortunate event of a fire it will assist in smothering the flames with a fire blanket or damp cloth and the electricity supply is switch Off. Burns and injuries are caused almost invariably by picking up the burning pan and rushing outside with it.

Below are some guidelines to help you make the right choice of utensils.

To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we recommend the use of good quality utensils with smooth flat bases.

1. Purchasing a new pan will not necessarily mean it will have a flat base, always check before buying.

2. Using the correct pans and utensils will result in maximum contact with the hob and maximum efficiency as with any type of electric hob.

1. DO USE good quality smooth flat based utensils.

2. DO USE a utensil which has approximately the same base area as the heating area zone being used.

3. DO USE utensils which have more than sufficient capacity for the amount of food being cooked to prevent boil over or spillage.

4. DO USE utensils with good fitting lids.

5. DO USE a low dome pressure cooker for best results.

13

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 Celsius. This chart will help when the recipes show alternative scales.

Gas Mark

5

6

3

4

1 /

2

1

2

7

8

9 o

F

350

375

400

425

250

275

300

325

450

475

Conventional

Oven o

C

180

190

200

220

120

140

150

160

230

240

Fan Oven

(It is not always necessary to preheat oven) o

C

100

120

130

140

160

170

180

200

210

220

14

Top Oven/Grill Cookery Notes

Top Oven for

Cooking

Cooking Meat/

Poultry in the

Top Oven

The Top Oven is fitted with fixed ‘Stayclean’ sides and one rod shelf. It is heated by two elements – the grill element and an element under the floor of the oven—and has a fully variable temperature control like the main oven. To heat the oven, turn the control knob clockwise, selecting the required temperature as recommended in the Top Oven temperature chart. The indicator light will immediately come on and remain on until the oven reaches the required temperature. The light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature.

The Top Oven is used in exactly the same way as the Main Oven to cook all types of food. It can either be used alone, to cook small quantities of food, or in conjunction with the main oven to provide additional cooking space, so often necessary when entertaining.

There are two cooking positions – the shelf placed directly on the floor of the oven, or runner 1 from the floor of the oven. To correctly position the rod shelf the side rods with “indents” must be uppermost and to the rear, this forms an ‘arrest’ position in conjunction with the embossed side liners. The correct positioning of food is indicated in the temperature charts on the following pages.

These charts 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. Food must never be placed directly on the floor of the oven with out a shelf in position, and there should always be at least 25mm (1”) between the top of the food and the grill element. Most foods are cooked at a lower temperature

in the smaller top oven than in a larger conventional main oven.

Always ensure a 7.5cm (3") gap is left at the front of the baking tray to ensure even cooking. Do not use utensils larger than 300mm (12") x

230mm (9"). Large utensils should be used in the main oven.

The Top Oven is most useful for the longer, slower cooking required for cheaper cuts of meat – casserole cooking, pot roasting, braising etc.

Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs) in weight can be roasted in a small meat pan in the Top Oven, but should preferably be ‘slow roasted’ or covered with a lid of aluminium foil (one or two incisions in the top of the foil will allow the meat or poultry to brown). Always ensure that there is at least

25mm (1”) between the top of the foil and the grill element. Do not use the meat pan supplied for the main oven or the grill pan for roasting in the Top Oven. Larger joints of meat weighing more than l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be roasted in the main oven.

15

Grill Pan and Handle

Grill pan handle The grill pan handle is detachable from the pan, to facilitate cleaning and storage.

The handle can be either detachable from or fixed to the pan.

For a fixed handle remove the screw and washers from the grill pan bracket, tilt the handle over the recess adjacent to the bracket (A), slide it towards the centre of the pan (B) and let the handle locate over the bracket (C). Replace screw and washers and ensure that they are fully tightened up. For a detachable handle remove screw and washers from the grill pan and keep safe.

Please note that if a fixed handle is required, the grill pan cannot be kept in the Fan Oven with the door closed but may be stored in the Top Oven when the appliance is not in use.

Warning: Ensure when using grill pan handle in the detachable manner it is centralised and secure.

A B C

16

Solarplus Grill

CAUTION: ACCESSIBLE PARTS MAY BECOME HOT WHEN GRILL

IS IN USE. CHILDREN SHOULD BE KEPT AWAY.

Your cooker is not fitted with a conventional type of grill. The

Solarplus high speed grill which is designed to reduce your

grilling times. It is quicker because it takes less time to warm up from cold. Conventional grills require 5 minutes preheat before food is placed beneath them, but for normal grilling the

Solarplus grill can be used directly from cold without any pre-

heat. However, when toasting, optimum performance is achieved by preheating the grill for about 1 minute.

You will notice that the grill elements are protected by a wire mesh.

Under no circumstances should pointed objects be inserted into the mesh. During use the mesh may become soiled. Do not attempt to clean it while the grill is still on. Turn the cooker off at the control unit and wait until it has cooled down before cleaning.

Care must be taken to ensure the grill mesh is not distorted – do not store the grill pan handle on the grill pan grid when the rod shelf is in the top runner position.

There are two halves to the grill, one on the left and one on the right.

You can choose to have both sides on or just the left side on. Turning the control knob clockwise, will switch both sides on. Turning it anticlockwise, will only switch the left side on. The numbers which are displayed indicate the heat setting. Number

4 is the hottest and

number

1 the coolest.

GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE

GRILL/TOP OVEN DOOR CLOSED. This will cause overheating.

The grill will not operate unless the top oven control is in the

Off

position.

Grilling procedure:

1. Open the grill/top oven door fully.

2. Position rod shelf as recommended in chart for food being cooked.

3. Place the grill pan on the rod shelf, ensuring it is positioned centrally under the grill element.

4.

Never line the grill pan with aluminium foil as this may cause

over heating of fat in grill pan.

17

Guide to Grilling

Guide to grilling successfully

Food

Preheat

Shelf Position from base of oven

Toasting of Bread

Products

Small cuts of meat

– Sausages, Bacon

Chops, etc.

Gammon Steaks,

Chicken pieces

Fish. Whole,

Fillets

Fish in breadcrumbs

Pre-cooked Potato

Products

Pizzas

1 min.

None

None

None

None

None

None

Browning of Food

1 min.

2

2 or 1

1

1

1

1

2 or 1

1

1

Setting Approx. Cooking Time

4

4 for 4 mins.

reduce to lower setting

4 for 6-8 mins.

reduce to lower setting

4

3

3

3

4

3-5 mins. Grill pan and grid.

10-15 mins. Grill pan and grid.

25-30 mins. Grill pan and grid.

6-8 mins. in base of grill pan.

10-15 mins. Grill pan and grid.

10-12 mins. in base of grill pan

10-15 mins. Grill pan and grid.

5-7 mins. Dish placed directly on shelf.

18

19

20

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.

Main Oven Cookery Notes

Oven Positions

Temperature and Time

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 80 o

C (176 o

F) and 230 o

C (450 o

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 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 o

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.

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.

The Top Oven rod shelf can be used in the Main Oven when cooking large quantities of food. 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.

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 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 o

C (45 o

F) and

(b) the recommended time by approximately 10 minutes per hour.

21

Main Oven Cookery Notes

Frozen Meat and Poultry

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 o 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.

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).

22

Recipes For Fan Oven

BEEF STEW AND DUMPLINGS

675g (1 1 /

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

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: 140oC; 1 1 /

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, form each into a ball and place on top of stew.

8. Cover and continue to cook for further

20-30 minutes or until cooked through.

FRUIT PLATE TARTS

Pastry:

800g (1 3 /

4 lb) plain flour

200g (7oz) block margarine

200g (7oz) cooking fat

250ml (10floz) cold water

Filling:

675g (1 1 /

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 1 /

2 oz) pudding rice

25g (1oz) sugar

500ml (1 pint) milk

Grated nutmeg

50g (2oz) sultanas or raisins (optional)

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: 190oC; 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: 140oC; 1 1 /

2

– 2 hours.

23

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; 180oC; 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

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: 150-160oC; 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: 160-170oC; 20-30 mins.

7. Bake until well risen, golden brown and firm to touch.

24

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:

130oC; 2 1 /

2

-3 hours.

It may be necessary to cover top of cake with brown paper for final hour to prevent overbrowning.

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: 170oC; 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; 210oC; 9-12 mins.

25

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.

Cleaning Materials to avoid

The Ceramic Hob

Important Notes

Decorative Trims

Control Panel

1. Plastic or nylon pads, scourers, these may scratch the surface.

2. Household abrasive powders.

3. Oven chemical cleaners, aerosols and oven pads. Caustic cleaners such as these will etch the surface and attack the metal frame.

4. Bath and sink cleaners may mark the surface.

Apply conditioner before using the hob for the first time. It contains a mild cleaning agent, so that subsequent applications may clean off soil and apply a protective film at the same time. For stubborn stains or heavy soiling use any of the following materials, and finish off with conditioner.

1. Cif, non-scratch scouring cream.

2. Liquid Gumption Kitchen Cleanser.

3. Special Powder Cleanser.

1. If the hob is scratched through accident or misuse, soil that collects will appear as fine brown lines; these are not fully removable but can be made less obvious by the daily use of cleaner conditioner. Cooking performance is in no way affected by scratches on the surface.

2. Pans with aluminium bases should be lifted rather than dragged across the hob surface. This will avoid metal rubbing off the pan onto the glass. Such marks are easily removed by the powder cleanser, provided they are not subsequently baked on for long periods at high temperatures.

In the unlikely event of the ceramic hob surface cracking, isolate the cooker by switching it off at the main switch, and contact the nearest service centre. Do not continue to use the cooker until it is repaired.

Wipe with a damp cloth and polish with a dry cloth.

It is advisable to clean the decorative trims regularly to prevent any build up of soiling. The recommended method of cleaning is to wipe over the trims with a soft cloth wrung out in warm water or mild non-abrasive cleaner. (If in doubt try the cleaner on a small area of trim which is not noticeable in normal use). Then, after wiping with a cloth wrung out in clear water, dry with a soft clean cloth.

Wipe over with a soft cloth wrung out in warm soapy water. To dry, gently wipe over with a clean soft cloth.

TAKE EXTRA CARE WHEN WIPING OVER METALLIC PAINTWORK.

DO NOT USE SCOURING PADS AND ABRASIVE CLEANERS, THESE WILL

SPOIL THE APPEARANCE OF YOUR APPLIANCE.

26

Care and Cleaning

Grill/Top Oven

Doors

Main Oven

Oven Lamp

How ‘Stayclean’

Works

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.

Take care that the rating label edges are not lifted during cleaning, and furthermore that the lettering is not blurred or removed.

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.

Wipe over the grill door decorative outer 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.

Ensure that the glass panels are not subjected to any sharp mechanical blows.

Inner Glass Door – open the door fully and unscrew the two screws securing the glass panel, taking care not to allow the glass to fall. The glass panel may now be washed at the sink. Stubborn stains can be removed by using a fine steel wool soap pad. Ensure the glass panel is not subjected to any sharp mechanical blows.

Take particular care not to damage the inner surface which is coated with a heat reflective layer. After cleaning, rinse and dry with a soft cloth. For slight soiling the inner glass panel may be cleaned, while still warm, without removing it from the door.

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.

Warning: Oven must not be operated with inner door glass removed.

Warning: Disconnect the appliance from the electrical supply before replacing the oven lamp.

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 o C

(425 o 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 rinsing in clean water.

27

Cooking Results Not Satisfactory?

Problem

Grilling

Uneven cooking front to back

Fat splattering

Oven Baking

Uneven rising of cakes

Sinking of cakes

Over/Under cooking

Fast/Slow cooking

Nothing Works

Top Oven Baking

Uneven cooking front to back

Uneven cooking of cakes

Uneven rising of cakes

Food is taking too long to cook

Top oven and grill do not work. Main oven works.

Grill keeps turning on and off.

Check

Ensure that the grill pan is positioned centrally below the grill element.

Ensure that the grill is not set to too high a temperature.

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.

Refer to the cooking times and temperatures given in the oven temperature charts, however, it may be necessary to increase or decrease temperatures by 10oC to suit personal taste.

Do not use utensils greater than 2 1 /

4 ins in height.

Is the main cooker wall switch turned on?

There may be no electricity supply.

Ensure the cooking utensil is at least 3ins from the front of the shelf.

1. Too large baking sheet used. (See 'Cookery Notes')

2. Over loading of oven and always ensure even air gaps around baking tins.

Ensure that the shelf is level (see above) and that the food is positioned centrally in the oven.

Ensure that the cooking utensil used in the top oven is not larger than 12ins x 9ins, e.g. the main oven meat pan.

Only cook one item at a time to avoid overloading the oven.

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/top oven is now operating correctly.

When the grill control is operated at a setting less than 4, this is normal regulator operation, not a fault.

28

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.

Oven temperature seems too high or too low.

Check that the switch on the control unit is in the on position. If so check that the main fuse has not blown.

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 o C to suit your taste.

Oven does not cook evenly.

Hotplates are slow to boil or will not simmer.

Grilling is uneven.

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.

Check that your pans conform to the recommendations in these instructions.

Check that the grill pan has been correctly positioned.

Cooling fan continues running after all controls are turned off

This is normal and cooker has cooled.

not a fault. The cooling fan will stop when the

29

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 back page.

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.

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

30

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.

31

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.

May 2001 Part No. 4966200022-02

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