User manual HOTPOINT-ARISTON HBEG52

[. . . ] Instructions for Installation and Use EG52 Use and Installation Instructions The cooker must be installed in accordance with the regulations in force and only used in a well ventilated space. Read these instructions prior to using the cooker and retain them for future reference. CONTENTS PAGE Introduction For Your Safety Timer Operation Hotplate Grill Oven Oven Cooking Chart The Slow Cook "S" Setting Care and Cleaning Something Wrong with your cooker?Installation Instructions Key Contacts 3 4 6 8 10 11 12 13 14 17 19 Back Cover 2 INTRODUCTION To help you make the best use of your cooker, PLEASE READ THIS BOOKLET CAREFULLY. Your new cooker is guaranteed and will give lasting service. [. . . ] Do not place food or dishes on the floor of the oven. 10kg (22lb) = 264 mins 1 /2 - 2 hours 1 No 150/160 13-15 mins per 450g (1lb) e. g. 5kg (11lb) = 143-165 mins Turkey over 5. 5kg (12lb) No 150 Casserole Stews No 140/150 The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached. Poultry: 90oC Beef - Rare: 60oC Medium: 70oC Well Done: 75oC Lamb: 80oC Pork: 90oC Veal: 75oC If using aluminium foil, never: 1. Never allow foil to touch sides of oven. Never cover shelves with foil. THE SLOW COOKING `S' SETTING The `S' setting on the main oven thermostat can be used for slow cooking. All dishes cooked by the `S' setting should be cooked for a minimum 6 hours. They will `hold' at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. Joints of meat and poultry should be cooked at 170° for 30 minutes before turning to the `S' setting and never be cooked lower than the middle shelf position. Joints of meat over 6 lbs (2. 7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the `S' setting. Always stand covered joints on a rack over the meat tin to allow good air circulation. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88oC. This method is unsuitable for stuffed meat and stuffed poultry. Always bring soups, casseroles and liquids to the boil before putting in the oven. Cover casseroles with foil and then the lid to prevent loss of moisture. Always thaw frozen food completely before cooking. Root vegetables will cook better if cut into small pieces. Adjust seasonings and thickenings at the end of the cooking time. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them. Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish. 13 CARE AND CLEANING Switch off the electricity supply and allow to cool before cleaning the cooker. [. . . ] The wire which is coloured blue must be connected to the terminal which is marked with the N or coloured black. The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured red. When wiring the plug, ensure that all strands of wire are securely retained in each terminal. Do not forget to tighten the mains lead clamp on the plug. [. . . ]