User manual HOTPOINT-ARISTON HBEW72

[. . . ] Instructions for Installation and Use EW72 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. Before you operate your new Hotpoint Cooker Please read these instructions fully. 1. ENSURE THAT THE COOKER IS INSTALLED BY A QUALIFIED ELECTRICIAN FOLLOWING THE INSTRUCTIONS BELOW. For your own safety and to get the best results from your cooker it is important to read through this Handbook before using your cooker for the first time. Installation q Siting the Cooker The cooker is designed to be flush between standard kitchen units spaced a minimum 600mm apart. [. . . ] Time Dependent on size Time Dependent on recipe Time Dependent on recipe Scones Yes Small Cakes Yes Runner 1 from bottom of oven. Runner 1 from bottom of oven. Victoria Sandwich 180/190 200/210 150/160 140/150 190/200 200/210 190/200 200/210 20-30 90-120 40-50 30-45 150-180 140/150 150/160 200/210 100 30-40 Yes Sponge Sandwich (fatless) Yes Swiss Roll Yes Runner 1 from bottom of oven. 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 Oven Temperature Charts ­ Baking Milk Pudding Yes Baked Custard Yes 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. Bread Yes Meringues Yes Runner 2 from bottom of oven. No 80-90 180-240 Oven Temperature Charts ­ Meat Top Oven Cooking Time (approx. ) 35 mins per 450g (1lb) + 35 mins over. Beef No 160/180 35-40 mins per 450g (1lb) Lamb No 160/180 40 mins per 450g (1lb) + 40 mins over Pork 40 mins per 450g (1lb) 40-45 mins per 450g (1lb) + 40 mins over Veal 40-45 mins per 450g (1lb) 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-21/2 hrs Chicken/ Turkey up to 4kg (8lb) Turkey 4 to 5. 5kg (8 to 12lb) over 5. 5kg (12lb) Casserole No 140-150 Runner 1 from bottom of oven. Meat Fan Oven Cooking Position in Meat Oven Pre- Temperature o heat C Meat Pre- Temperature o heat C Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 20-30 mins per 450g (1lb) + 25 mins extra Beef/ Lamb (slow roasting) Yes 170/180 Beef/ Lamb (foil covered) Yes 190/200 Pork (slow roasting) No Yes 170/180 Pork (foil covered) No 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 No 160/180 18-20 mins per 450g (1lb) + 20 mins extra 13-15 mins per 450g (1lb) at 150/160oC Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 No allow 12 mins per 450g at 150oC Casserole Yes 150 11/2 - 2 Hrs If using aluminium foil, never: 1. Cover shelves with foil. 21 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. Beef Rare: 60oC Lamb: 80oC Poultry: 90oC Medium: 70oC Pork: 90oC Well Done: 75oC Veal: 75oC Main Oven ­ Fan Cooking The heat for Fan Cooking in the Main Oven is provided by an element situated at the back of the oven, around the fan. Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for preheating the oven. It is also ideal for batch cooking where food is cooked on more than one level, because the forced circulation of hot air gives an even temperature from the top to the bottom of the oven. The operation of the controls is covered on page 11. Detailed charts covering suggested temperatures and shelf positions for Fan Cooking are given in the recipe book supplied. To use the oven proceed as follows: · The shelves should be evenly spaced. To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven. · Set the Main Oven control to the required temperature. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see recipe book supplied). · Place the food to be cooked in the centre of each shelf to allow for even air circulation around the food. 22 The Slow Cook Setting `S' This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care must be taken when warming bone china as it may be damaged if too hot. 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. Inexpensive cuts of meat are tenderised. Fully loading the oven can be very economical. [. . . ] · 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. [. . . ]