User manual HOTPOINT-ARISTON HBEW51S

[. . . ] HOTPOINT EW51 COOKER INSTRUCTION AND RECIPE 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 EW51 3 4 5 6 7 8 Control Panel 9 General Information Notes (Ceramic Hobs) 10-13 Temperature Conversion Scale 14 Top Oven/Grill Cookery Notes 15 Grill Pan and Handle 16 Solar Plus Grill 17 Guide to Grilling 18 Oven Temperature Chart ­ Meat 19 Oven Temperature Chart ­ Baking 20 Main Oven Cookery Notes 21-22 Recipes 23-25 Care and Cleaning 26-27 Cooking Results Not Satisfactory 28 Something Wrong with your Cooker 29 Spares and Key Contacts 30 and Rear cover 2 Introduction Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable if the appliance has been installed in accordance with the installation instructions detailed in this booklet. To help make best use of your cooking equipment, please read this booklet carefully. [. . . ] However food such as bread, scones, Yorkshire pudding, do benefit from being placed in a pre-heated oven. The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it o may be necessary to increase or decrease temperatures by 10 C Unless otherwise indicated in the charts, food is placed in a cold oven, i. e. If food is placed in an already hot oven, the suggested cooking time should be reduced, depending on the type and quantity of food being cooked. Oven Positions Since the distribution of heat in the circulaire ovens is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. The Top Oven rod shelf can be used in the Main Oven when cooking large quantities of food. Additional shelves can be purchased through your oven supplier or Spares Centre. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure even circulation do not 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. When three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the charts by a few minutes, to allow for the loss of heat due to the extra time taken to load the oven, and the larger mass of food. Baking trays should allow an equal gap at either side of the oven. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The introduction of improved thermal insulation on fan ovens makes it possible, in most ocases, to reduce o (a) the recommended temperature by 25 C (45 F) and (b) the recommended time by approximately 10 minutes per hour. Temperature and Time 21 Main Oven Cookery Notes To prepare meat and poultry for roasting in your fan oven. (a) Wipe the meat or poultry, dry well and weigh it. Meat which has been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added before calculating the cooking time. (c) Place meat/poultry in the meat pan supplied with your cooker. 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. [. . . ] · Our Guarantee is in addition to and does not affect your legal rights. · Should you need independent advice on your consumer rights, help is available from your Consumer Advice Centre, Law Centre, Trading Standards Department and Citizens Advice Bureau. · All Hotpoint servicing is carried out by our own Service Organisation located throughout the United Kingdom and Eire. We will be happy to deal with any problems which you may have. [. . . ]