User manual CREDA HBEH10

[. . . ] HOTPOINT EH10 COOKER INSTRUCTION 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. Contents Introduction Installation Product Specification For your Safety ­ Always For your Safety ­ Never Features Control Panel Hotplates Grill Oven Cookery Notes Temperature Conversion Scale Oven Temperature Chart ­ Meat Oven Temperature Chart ­ Baking Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker If it still won't work Service 3 3 4 5 6 7 8 9 11 12 13 14 15 16 18 19 20 Back page 2 Introduction to Hotpoint ­ EH10 Your new cooker is guaranteed and will give lasting service. To help make the best use of your Hotpoint 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. [. . . ] Best results are obtained when roasting is carried out at a low temperature. When a lower temperature is used, joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry), and the splashing of fat on the oven interior is reduced. 12 Oven Cookery Notes Temperature and Time When a complete meal is being cooked in the oven, cooking time may need to be increased, and temperature may need to be raised for approximately the last 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). The times and temperature suggested should be used as a guide but may vary according to:-- 1. Whether you prefer meat rare, medium or well done. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1. 5kg (3lbs) takes longer per 450g (1lb) than a large one, whereas a large joint over 3kg (6lbs) will cook in the time given for `minutes per 450g (1lb)' without the `minutes' over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. (The weight of stuffing should be added to the oven ready weight of meat/poultry to calculate roasting times). Never 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 Comparison Scale Gas Mark Conventional Oven o Fan Oven o F o C C 1 /2 250 275 300 325 350 375 400 425 450 475 120 140 150 160 180 190 200 220 230 240 100 120 130 140 160 170 180 200 210 220 1 2 3 4 5 6 7 8 9 13 Oven Temperature Chart ­ Baking Food Scones Small Cakes Victoria Sandwich Preheat Temperature and Time Yes Yes 220/230°C 10-15 mins 190/200°C approx. 15-25 mins 170/190°C 1 6 /2 "1 tins approx. 20 mins 8"-8 /2 " tins approx. 30 mins 190/200°C 7" tins 15-25 mins 190/210°C 10-15 mins 170/180°C 6 /2 "-7" tins 1 /4-1 /2 hrs 140/150°C according to size and richness of mixture 190/200°C 45-50 mins approx. 210-220°C Yes 210/220°C 40-50 mins 200/220°C approx. 30 mins Yes Yes 140/160°C 2-2 /2 hrs 140/160°C 40-50 mins 230°C 45-50 mins 230°C 40-45 mins 1 1 1 1 1 Position in Oven Runners 1 and 4 from bottom of oven Runners 1 and 4 from bottom of oven Runners 1 and 4 from bottom of oven Runner 4 from bottom of oven Runner 2 from bottom of oven Runner 3 from bottom of oven Runners 1 and 4 from bottom of oven Runners 5 from bottom of oven Runner 2 from bottom of oven Runners 1 and 4 from bottom of oven Runner 1 from bottom of oven Sponge Sandwich (fatless) Swiss Roll Semi-rich Cakes (large) Christmas Cake Shortcrust Pastry (Plate Tarts) Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Puddings Baked Custard Bread (full oven) Bread (single loaf) Yes Yes Yes Yes Yes Reducing to 210/220°C after first 10 mins 1 Meringues Yes 100/110°C Large 3 /2 -4 /2 hrs 1 Small 2 /2 -3 hrs Note: Always refer to cookery notes before using oven. If soft tub margarine is used for cakes, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. 14 Oven Temperature Chart ­ Meat Food Beef Lamb/Mutton Pork Veal Poultry/Game Preheat Yes Yes Yes Yes Yes Temperature and Time 190/200°C approx. per 450g (1 lb) + 25 mins over 190/200°C approx. per 450g (1 lb) + 25 mins over 190/200°C approx. per 450g (1 lb) + 30 mins over 190/200°C approx. per 450g (1 lb) + 30 mins over 190/200°C approx. [. . . ] 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. [. . . ]