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.
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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
89/336/EEC
Low Voltage Equipment
73/23/EEC
92/31/EEC
93/68/EEC
93/68/EEC
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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 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 6mm2 minimum.
The control unit should be easily accessible in the event of
an emergency, but must be within
of and not directly above an appliance.
2
metres
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.
Siting the Cooker
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.
150 mm
150 mm
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.
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Installation
Before moving your cooker check that it is cool, and switch
off at the cooker control unit.
Moving the Cooker
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
230V AC Only
240V AC Only
50Hz
Supply Frequency
Total Wattage
50Hz
10.3kW
2.4kW
1.7kW
2.3kW
1.65kW
1.1kW
1.65kW
1.1kW
11.2kW
2.6kW
Grill Wattage
Top Oven Wattage
Main Oven Wattage
Left Front Hotplate
Left Rear Hotplate
Right Rear Hotplate
Right Front Hotplate
Grilling Area
1.85kW
2.5kW
1.8kW
1.2kW
1.8kW
1.2kW
900cm2
28 litres
Top Oven Capacity
Main Oven Capacity
51.5 litres
External Dimensions
Excluding Handles
H 900m
W 500mm
D 595mm
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For Your Safety
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.
G
G
G
G
G
G
G
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
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.
G
G
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G
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G
G
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.
G
G
Always keep ventilation slots clear of obstructions.
Always refer servicing to a qualified appliance service engineer.
Safety Advice
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
hot pan and rushing outside with it.
a
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.
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For Your Safety
G
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
G
G
G
Never leave anything on the hob surface when unattended and
not in use.
G
G
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.
G
Never store chemicals/food stuffs, pressurised container in or
on the appliance, or in cabinets immediately above or next to
the appliance.
G
G
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.
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G
G
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.
G
G
Never mount the cooker on a platform.
Never use steam cleaners.
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Features
HOB VENTILATION SLOTS
1200W
1800W
1800W
1200W
CONTROL
PANEL
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE,
GRILL
ANTI SPLASH TRAY
AND WIRE
FOOD SUPPORT
GRILL/OVEN
DOOR
REMOVABLE
INNER GLASS
DOOR
STAYCLEAN
SIDE PANELS
OVEN ROD
SHELVES
PLINTH VENTILATION
SLOTS
RATING
PLATE
MEAT
PAN
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Control Panel
MAIN
OVEN
TOP
OVEN
INDICATOR
LIGHT
INDICATOR
LIGHT
LEFT
FRONT
PLATE
LEFT
REAR
PLATE
RIGHT
REAR
PLATE
RIGHT
FRONT
PLATE
TOP OVEN
VARIABLE
GRILL
MAIN OVEN
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.
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Hotplates General Information Notes
Note:
Under no circumstances should the hob be used with aluminium foil
in contact with the hob surface.
Use of Hotplates
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
This table is provided only as a guide – settings also depend on the
type of pan used and the quality of food.
Knob Position
Type of food
1
To melt butter, chocolate, etc.
1 or 2
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.
3
To heat solid and liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
4 or 5
To cook foods, just above simmering.
To maintain 'rolling' boil for preserve making.
5 or 6
6
To seal meat and fry fish.
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Safety
1. Use
a
deep pan, large enough to completely cover the
requirements for
deep fat frying
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.
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General Information Notes - Ceramic Hobs
PANS SHOULD BE:
Always ꢀ
Never ✗
G Use good quality flat-
based cookware on all
electric heat sources.
G Always ensure pans have
clean, dry bases before
use.
G Use gauze, metal pan
diffusers, asbestos mats
and stands e.g. Wok
stands – they can cause
overheating.
G Use utensils with skirts or
rims e.g. buckets and
some kettles.
G Use badly dented or
distorted pans.
G Leave an element
switched on when not
cooking.
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
G Ensure pans match size of
heating area.
G Remember good quality
pans retain heat well, so
generally only a low or
medium heat is necessary.
G Ensure pan handles are
positioned safely and
away from heat sources.
G Always lift pans, do not
drag.
G Cook food directly on the
ceramic glass.
G Drag or slide utensils,
along the hob surface.
G Always use pan lids
except when frying.
G Deal with spillage’s
immediately but with
care.
Not deeply ridged
But essentially Flat
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.
Halogen*
Ceramic*
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
ꢀ With Extra Care
✗
✗
ꢀsuitable ✗ unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
Toughened glass or ceramic/
glass/pottery
Not Recommended
Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base
ꢀ
ꢀ
scratching.
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General information notes on
Ceramic Hobs
1. DO NOT cook directly on the hob surface without a cooking utensil, as
DO NOT
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.
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General information notes on
Ceramic Hobs
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.
Choosing your
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.
Remember
Do Use
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.
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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.
Conventional
Oven
Fan Oven
Gas Mark
(It is not always
necessary to
preheat oven)
oF
oC
oC
1
2
/
250
275
300
325
350
375
400
425
450
475
120
140
150
160
180
190
200
220
230
240
100
1
2
3
4
5
6
7
8
9
120
130
140
160
170
180
200
210
220
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Top Oven/Grill Cookery Notes
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.
Top Oven for
Cooking
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.
Cooking Meat/
Poultry in the
Top 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.
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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
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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.
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Guide to Grilling
Guide to grilling successfully
Shelf Position
from base
of oven
Pre-
heat
Approx. Cooking Time
Food
Setting
4
Toasting of Bread
Products
3-5 mins. Grill pan and
grid.
1 min.
None
2
4 for 4 mins.
reduce to lower
setting
Small cuts of meat
– Sausages, Bacon
10-15 mins. Grill pan
and grid.
2 or 1
Chops, etc.
Gammon Steaks,
Chicken pieces
4 for 6-8 mins.
reduce to lower
setting
25-30 mins. Grill pan
and grid.
1
None
6-8 mins. in base of grill
pan.
1
1
Fish. Whole,
Fillets
4
None
None
None
None
1 min.
Fish in
breadcrumbs
10-15 mins. Grill pan
and grid.
1
2 or 1
1
3
Pre-cooked Potato
Products
10-12 mins. in base of
grill pan
3
3
4
Pizzas
10-15 mins. Grill pan
and grid.
Browning of Food
5-7 mins. Dish placed
directly on shelf.
1
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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.
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Main 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 80oC (176oF) and 230oC (450oF) 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 10oC
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.
The Top Oven rod shelf can be used in the Main Oven when cook-
ing 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.
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 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 25oC (45oF) and
(b) the recommended time by approximately 10 minutes per hour.
21
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Main 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.
1
2
Small joints weighing less than 1.75kg (3 / 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 25oC 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).
22
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Recipes For Fan Oven
BEEF STEW AND DUMPLINGS
1
50g (2oz) shredded suet
15ml (1 tbsp) chopped parsley
Cold water to mix
2
675g (1 / lb) stewing steak, cut into
2.5cm (1 in. cubes)
2 medium sized onions, peeled and
quartered
1. Place meat, vegetables, stock, puree,
herbs and seasoning in large
casserole dish.
225g (8oz) carrots, peeled and sliced
225g (8oz) swede, peeled and cubed
4 sticks of celery, cut into 2.5cm (1 in.)
lengths
2. Cover dish.
3. Bake: 140 C; 1 / -2 hours.
1
o
2
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.
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
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.
FRUIT PLATE TARTS
Pastry:
800g (1 / lb) plain flour
3
4
200g (7oz) block margarine
200g (7oz) cooking fat
250ml (10floz) cold water
5. Prepare fruit for filling. Divide equally
between the two pastry lined plates,
adding the sugar.
Filling:
675g (1 / lb) prepared fruit
50g (2oz) sugar
1
2
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.
1. Make pastry. Sift flour into bowl, rub in
fats until mixture resembles fine
breadcrumbs.
o
8. Bake: 190 C; 35-45 mins.
2. Gradually add cold water to bind
pastry together to form stiff dough.
1. Grease pie dish and put in rice and
dried fruit (if used).
RICE PUDDING
1
2
40g (1 / oz) pudding rice
2. Add sugar and milk, stir well, sprinkle
grated nutmeg on top.
25g (1oz) sugar
500ml (1 pint) milk
1
o
2
3. Bake: 140 C; 1 / – 2 hours.
Grated nutmeg
50g (2oz) sultanas or raisins (optional)
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Recipes For Fan Oven
BATTERS
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.
Basic Recipe:
100g (4oz) plain flour
Pinch of salt
1 large egg
5. Lightly stir in remaining liquid.
6. If possible, allow batter to stand in
cool place for at least half an hour.
1
2
250ml ( / pint) milk and water mixed in
equal quantities
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.
o
3. Bake: preheat; 180 C; 35-45 mins.
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.
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
4. Place mixture into prepared tins.
o
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.
VICTORIA SANDWICH
100g (4oz) block margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self raising flour
5. Divide mixture equally into tins. Level
tops.
o
6. Bake: 160-170 C; 20-30 mins.
7. Bake until well risen, golden brown
and firm to touch.
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Recipes For Fan Oven
CHRISTMAS CAKE
1. Cream fat and sugar until light and
fluffy.
225g (8oz) butter or block margarine
225g (8oz) brown sugar
4 eggs
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:
225g (8oz) plain flour
1
o
2
130 C; 2 / -3 hours.
5ml (1 tsp) mixed spice
1
It may be necessary to cover top of
cake with brown paper for final hour
to prevent overbrowning.
2
2.5ml ( / tsp) baking powder
200g (7oz) raisins
200g (7oz) sultanas
200g (7oz) currants
50g (2oz) chopped almonds
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.
75g (3oz) glace cherries (cut in pieces)
60ml (4 tbsp) brandy (optional)
SMALL CAKES
1. Cream margarine and sugar until
light, fluffy and pale in colour.
2. Add each egg, beating well after
each addition.
225g (8oz) block margarine
225g (8oz) caster sugar
4 eggs
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
300g (11oz) self raising flour
Variations:
100g (4oz) sultanas
100g (4oz) chocolate chips
o
to touch: 170 C; 15-20 mins.
100g (4oz) chopped glace cherries
30ml (2 tbsp) cocoa powder mixed to
paste with water
Add any of the above with flour
SCONES
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.
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
Knead lightly to remove any cracks.
Variations:
Sultana scones – add 100g (4 oz)
sultanas and 50g (2oz) caster sugar
3
4
Roll out to about 15mm ( / in). Cut out
5cm (2in) rounds. Place on baking
sheet.
Wholemeal scones – use half quantity
of wholemeal flour
5. Knead remaining dough and re-roll.
6. Bake until well risen and golden
o
brown; preheat; 210 C; 9-12 mins.
Cheese scones – add 100g (4oz) grated
cheddar cheese and 5ml (1 tsp) dry
mustard
25
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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
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.
The Ceramic Hob
Important Notes
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.
Decorative Trims
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.
Control Panel
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.
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Care and Cleaning
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.
Grill/Top Oven
Doors
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.
Main Oven
Oven Lamp
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.
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 220oC
(425oF) 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
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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.
Sinking of cakes
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
Over/Under cooking
Fast/Slow cooking
the oven temperature charts, however, it may be necessary to
o
increase or decrease temperatures by 10 C to suit
personal taste.
1
4
Do not use utensils greater than 2 / ins in height.
Is the main cooker wall switch turned on?
There may be no electricity supply.
Nothing Works
Top Oven Baking
Uneven cooking front
to back
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.
Uneven cooking of
cakes
Uneven rising of cakes
Ensure that the shelf is level (see above) and that the
food is positioned centrally in the oven.
Food is taking too long
to cook
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:
Top oven and grill do
not work. Main oven
works.
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.
Grill keeps turning on
and off.
When the grill control is operated at a setting less than 4,
this is normal regulator operation, not a fault.
28
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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 10oC 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.
Cooling fan continues
running after all controls
are turned off
This is normal and not a fault. The cooling fan will stop when the
cooker has cooled.
29
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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
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Hotpoint Service Cover
Satisfaction Guaranteed or Your
Hotpoint’s Extended Warranties
Money Back
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.
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.
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.
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.
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.
•
•
•
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.
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.
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.
Spares and Accessories
Spares and accessories can be ordered from your
local Hotpoint Spares Centre (see back page),
using the order form enclosed.
•
•
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.
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.
•
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.
31
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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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