User manual CREDA HB17094E

[. . . ] The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. When first using the cooker ensure that the room is well ventilated (e. g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room until the smell has ceased. [. . . ] (c) Place meat/poultry in the grill/meat pan supplied. Small joints weighing less than 1. 75kg (3 1/2 lbs) should be roasted in a smaller meat pan/tin ­ or they may be `pot roasted' ­ a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d) Additional fat should not be added, except for veal, very lean meat or poultry which can either be `larded' with fat bacon or brushed very sparingly with cooking oil or melted fat. (e) Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and goose should be pricked to release excess fat during cooking, and the rind of pork should be scored, brushed lightly with oil, and rubbed with salt, to give crisp crackling. (f) Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25°C and the time by approximately 10 minutes per hour. (g) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (h) It is not necessary to baste when roasting in an electric oven and stock or liquid should not be added to the meat pan since this only causes unnecessary soiling, steam and condensation. Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb). Frozen Meat and Poultry 22 Oven Temperature Charts ­ Meat Conventional Oven Time (approx. ) 20-25 mins per 450g (1 lb) + 20 mins extra Beef Yes 190/200oC approx. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Runner 1 Meringues No The `Slow' Setting Your fan oven has a `slow cooking' facility. This is used for slow cooking, keeping food warm and warming plates for short periods. Some advantages of slow cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Fully loading the oven can be very economical. Cooking times can be extended in some cases by up to 2 hours for latecomers. Bearing in mind these advantages, it makes sense to cook larger quantities of food than required and store them in a freezer to be used cold or for re-heating. It is important to follow the guidelines given for preparing food using the `Slow' setting. Slow cooking can only be used with the fan oven operating at the `E' setting. Ensure Oven Timer is set correctly, for auto/manual operation. [. . . ] 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. [. . . ]