User manual HOTPOINT-ARISTON HBDY46

[. . . ] Instructions for Installation and Use DY46 BD42 BD32 To the Installer Before installation fill in the product details on the back cover of this booklet. The information can be found on the rating plate. To the User You must read the instructions prior to installing and using the appliance and then retain them for future reference. PLEASE READ THIS BOOKLET CAREFULLY. Page Introduction 3 Safety Information - Always 4 Never 5 The main parts of your Double Oven 6 The cooking systems in your Double Oven 7 Temperature Conversion Chart 8 Controls 9 Oven Timer Operation 10-15 Grill Pan and Handle 16 Operation when using Top Oven for Grilling 17 Guide for Grilling 18 Using the Top Oven as a Convection Oven 19 Operation when using the Top Oven as a Convection Oven 20 Cooking Temperature Charts 21-22 Using the Main Oven for Fan Cooking 23 Using the Main Oven for other Functions 24-25 Care and Cleaning 26-29 Installation Instructions 30-33 If Something Goes Wrong 34-35 Hotpoint Service Cover 36 Key Contacts Back Cover Contents 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. [. . . ] Runner 1 from bottom of oven. Semi-rich Fruit cakes Yes Rich Fruit Cakes Yes Shortcrust Pastry Yes Puff Pastry Yes Yorkshire Pudding Yes 180/190 190/200 130/140 140/150 Runner 1. 40-45 20-25 105-135 40-50 Yes 200/210 45-50 Individual Yorkshire Puddings Yes Milk Pudding Yes Baked Custard Yes Bread Yes Meringues Yes Runner 2 from bottom of oven. No 80-90 180-240 21 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 margarine only. Oven Temperature Charts ­ Meat Top Oven Cooking Time (approx. ) 35 mins per 450g (1 lb) + 35 mins over. Beef No 160/180 35-40 mins per 450g (1 lb) Lamb No 160/180 40 mins per 450g (1 lb) + 40 mins over Pork 40 mins per 450g (1 lb) 40-45 mins per 450g (1 lb) + 40 mins over Veal No 40-45 mins per 450g (1 lb) Chicken/ Turkey up to 4kg (8 lb) Turkey 4 to 5. 5kg (8 to 12 lb) over 5. 5kg (12 lb) Casserole Stews No 140-150 25-30 mins per 450g (1 lb) + 25 mins over 25-30 mins per 450g (1 lb) 2-21/2 hrs No Runner 1 from bottom of oven. 22 Fan Oven Cooking Position in Meat Oven Pre- Temperature heat °C Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 20-30 mins per 450g (1lb) + 25 mins extra Meat Meat Pre- Temperature heat °C Beef/ Lamb (slow roasting) Yes 170/180 Beef/ Lamb (foil covered) Yes 190/200 Pork (slow roasting) No Yes 170/180 Pork (foil covered) Yes 160/180 190/200 25-30 mins per 450g (1lb) + 25 mins extra Veal (slow roasting) Yes 170/180 160/170 25-30 mins per 450g (1lb) + 25 mins extra Veal (foil covered) Yes 190/200 160/180 18-20 mins per 450g (1lb) + 20 mins extra 13-15 mins per 450g (1 lb) at 150/160oC Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 No 150/160 allow 12 mins per 450g at 150oC Casserole Cooking Yes 150 11/2 - 2 hrs If using aluminium foil, never: 1. Cover shelves with foil. 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, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. 80°C 90°C 75°C Poultry: 90°C Beef - Rare: Medium: Well Done: 60°C 70°C 75°C Lamb: Pork: Veal: Using the Main Oven for Fan Cooking Since a circulaire fan oven heats up more quickly and generally cooks food at a lower temperature than a conventional oven, pre-heating is often unnecessary. For guides on "pre-heating", "cooking temperatures" and "cooking times" see "Oven Temperature Charts" later in book. Note: Charts are a guide only, to suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10oC. It may also be necessary to increase or decrease cooking times. MAIN OVEN SHELF POSITIONING FOR FAN OVEN Most foods will cook satisfactorily on any shelf position, due to even distribution of heat in the main oven, but the shelves must be evenly spaced. The top oven rod shelf can be used in the main oven when cooking large quantities of food. Food or utensils should never be placed directly on the floor of the oven for cooking. DO NOT allow young children near to the appliance when the main oven is in use as the surfaces get extremely hot. MAIN OVEN UTENSILS Do Not Use: Meat Pans larger than Baking Trays larger than ­ ­ 375mm x 300mm (15"x12") 325mm x 250mm (13"x10") TEMPERATURE & TIME When all three shelves are in use to cook large quantities of food, it may be necessary to increase the cooking times given in the temperature charts by a few minutes, to allow for the loss of heat due to extra time taken to load the oven, and the larger mass of food. Baking trays should have an even gap around the oven. MAIN FAN OVEN OPERATION MAIN OVEN TEMPERATURE & FUNCTION CONTROL TIMER C Step 1 Step 2 Step 3 Step 4 Check that the timer is in manual. Place the shelf/shelves in the correct position (see Main Oven Temperature Charts. Place the food centrally on the shelf ensuring the oven door is fully closed. Select the required cooking temperature (80 to 230oC) by turning control (C) clockwise. The pilot light ( q ) 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. Note: When you have finished using your cooker, always return the controls to their OFF (O) position. At the end of the cooking period there may be a momentary puff of steam when the door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. 23 Using the Main Oven for Other Functions Fan Only FAN ONLY SETTING DEFROSTING FROZEN MEAT & POULTRY Joints of meat and whole birds should be defrosted slowly, preferably in a refrigerator (allowing 5-6 hours per lb. ) or at room temperature (allowing 2-3 hours per lb. ). Frozen meat or poultry must be completely defrosted before cooking in the oven. However, to decrease the amount of time required to defrost food items, a non-heating fan only setting may be selected for the main oven only. OPERATION: TO ASSIST IN DEFROSTING: Place food in the oven and close the oven door. Turn the Main Oven Temperature and Function Control (C) clockwise to the setting. Fan Only This defrosts by circulating the air around the food, time to defrost will depend on type and size of the food. NOTES: DO NOT defrost meat and poultry by warming the food through. Foods ideally suited to defrosting using the fan only setting are cream/cream cakes, butter cream filled cakes, gateaux, cheese cakes, iced cakes, quiches, pastries, biscuits, bread, croissants, fruit and many delicate frozen foods. If fish, meat and poultry are to be defrosted using the fan only setting, where possible it is recommended that the food should be small & thin. [. . . ] · 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. [. . . ]