User manual HOTPOINT CI6V E97 A1

[. . . ] 15 Operating Instructions COOKER AND OVEN RS RS РУССКИЙ, 1 GB English, 17 BG Английски, 29 Contents Warnings, 17 Installation, 18-19 Positioning and levelling Electrical connection Table of characteristics CZ Česky, 43 SK Sflovensky, 57 UA Українська, 71 Description of the appliance, 20 Overall view Control panel Display CI6V E97 A1 HA Start-up and use, 21-25 Setting the clock Setting the timer Using the oven Cooking modes Programming cooking Practical cooking advice Oven cooking advice table Using the glass ceramic hob, 26 Switching the cooking zones on and off Cooking zones Precautions and tips, 27 General safety Disposal Respecting and conserving the environment Care and maintenance, 28-29 Switching the appliance off Cleaning the appliance Replacing the oven light bulb Cleaning the glass ceramic hob Assistance, 29 16 Warnings WARNING: The appliance and its accessible parts become hot during use. Care should be taken to avoid touching heating elements. Children less than 8 years of age shall be kept away unless continuously supervised. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. [. . . ] In the SPIT ROAST, BARBECUE and ROASTING cooking modes, place the dripping pan in position 1 to collect cooking residues (fat and/or grease). 23 GB Oven cooking advice table DISHES Savoury pies and pastries (shortcrust or puff pastry) Deep-pan pizza made with fresh bread dough (or frozen) Pizza (other dough) Savoury sponge cake made with yoghurt Country style pie Terrine EXAMPLES quiche Lorraine, leek tart, etc. Pizza, focaccia FUNCTION Pies Brioche Pies Baked cakes (or multilevel) Baked cakes (or multilevel) Traditional oven TEMPERATURE 220 °C 220 °C 220 °C 160 °C 200 °C 160 °C SUPPORT cake tin on dripping pan on dripping pan cake tin on dripping pan cake tin on dripping pan on dripping pan terrine mould on dripping pan (bain-marie filled with hot water) baking dish on dripping pan (bain-marie filled with hot water) cake tin on dripping pan on grill or tray on grill tray on dripping pan on dripping pan or cake tin on dripping pan baking dish on dripping pan baking dish or cake tin on dripping pan (bain-marie filled with hot water) cake tin on dripping pan (bainmarie filled with hot water) cake tin on dripping pan on dripping pan foil pouch on dripping pan tray on dripping pan CANAPES AND STARTERS savoury sponge cake with olives, tuna, etc. Cheese country-style pie, salmon pastry, … fish, meat, vegetable, foie gras terrine, etc. poultry liver pie , salmon mousse , eggs en cocotte , etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. Pilaff “En cocotte” dishes Soufflé Cheese-topped dishes Gratin dishes Stuffed vegetables Traditional oven Multilevel Grill Gratin (or Roasting) Multilevel Traditional oven Traditional oven Traditional oven Multilevel Multilevel Multilevel Traditional oven 160 °C 200 °C 250 °C 200-210 °C 200 °C 200 °C 160 °C 160 °C 200 °C 200 °C 200 °C 180 °C VEGETABLES Braised vegetables en cocotte Flan Terrine Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice DISHES Roast poultry Spit-roast poultry Roast dishes EXAMPLES chicken, duck, young cockerel, capon, etc. Chicken, young cockerel roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc. Whole braised leg, large capon or turkey, etc. FUNCTION Roasting Rotisserie Roasting TEMPERATURE 210 °C 250 °C 210 °C SUPPORT poultry on grill rotisserie spit support meat on grill MEAT Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat Multilevel Traditional oven Grill 180°C (a third of the meat on dripping pan (baste with way through cooking, cooking juices at regular intervals) lower to 160°C) 190 °C 250 °C baking dish on dripping pan on grill (shelf level depends on thickness of meat) on dripping pan (for large cuts, lower to 160 °C after the pastry has cooked) meat on dripping pan or tray on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan on dripping pan on dripping pan on dripping pan tray on dripping pan (or grill for browning) cake tin on dripping pan fish on dripping pan or tray on dripping pan Meat with a crust Multilevel 200 °C Salt-crusted dishes Grilled fish and kebabs salt-crusted poultry, etc. sea bass , mackerel , sardines , mullet , tuna , etc. Multilevel Grill 240 °C 250 °C Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil (“en papillote”) Fish with a crust (puff pastry or shortcrust pastry) Fish gratin Soufflé Salt-crusted fish bream, carp, etc. Multilevel Traditional oven Multilevel Multilevel Gratin (or Roasting) (Grill for browning) Multilevel Multilevel 200 °C 200 °C 200 °C 200 °C 200-210 °C 260 °C 200 °C 240 °C 24 FISH Oven cooking advice table DISHES Biscuit cakes (without yeast) Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) White cheese tart Tarts made using leavened dough Tart cases (sweet crumbly pastry) Pies (shortcrust or puff pastry) Cream puffs Puff pastry Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Sweet crumbly dough SWEET BITES GB EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. FUNCTION Baked desserts (or Multilevel) Baked desserts (or Multilevel) Pies Pies Brioche Pies Pies Baked desserts (or Multilevel) Baked desserts (or Multilevel) Brioche Brioche Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Brioche White meringues (or Multilevel) Golden meringues (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Multilevel Grill TEMPERATURE 200 °C 160 °C 220 °C 200 °C 180 °C 180 °C 220 °C 190 °C 200 °C 180 °C 160 °C 180 °C 200 °C 200 °C 180 °C 180 °C 70 °C 110 °C 190 °C 160 °C 180 °C 200 °C 200 °C 250 °C SUPPORT cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan (with baking beans weighing down the pastry) cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan or cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan moulds or baking dish on dripping pan (bain-marie on dripping pan) cake tin on dripping pan cake tin on dripping pan cake tin or foil pouch on dripping pan tray on grill BAKED DESSERTS Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding pudding made with bread or brioche, rice pudding crème caramel, crème brûlée, chocolate flan, etc. Fresh fruit layer DESSERTS Cream desserts and flans, semolina Rice desserts Soufflé FRUIT Stuffed or foil-baked fruit Fruit layer (with sabayon) DISHES Yoghurt Dried foods EXAMPLES FUNCTION Traditional oven TEMPERATURE 50 °C 60 °C 130 °C 140 °C 250 °C for 10 minutes 210 °C until cooking has finished SUPPORT baking dish on dripping pan on grill jars on dripping pan tray on dripping pan VARIOUS mushrooms, herbs, sliced fruit or vegetables, etc. ECO programme: This programme – which has longer cooking times but guarantees sensible energy saving – is recommended for dishes such as fish fillets, small pastries and vegetables. It is also suitable for warming foodstuffs and for completing cooking. 25 Using the glass ceramic hob GB !The glue applied on the gaskets leaves traces of grease on the glass. Before using the appliance, we recommend you remove these with a special non-abrasive cleaning product. [. . . ] COLLO luneta HOB BRITE Hob Clean SWISSCLEANER Assembling the sliding rack kit To assemble the sliding racks: 1. Remove the two frames, lifting them away from the spacers A (see figure). After disconnecting the oven from the electricity mains, remove the glass lid covering the lamp socket (see figure). Unscrew the light bulb and replace it with a similar one: voltage 230 V, wattage 25 W, cap E 14. [. . . ]