User manual HOTPOINT CI 6V E9

[. . . ] RS 13 Operating Instructions COOKER AND OVEN GB RS ÐÓÑÑÊÈÉ, 1 GB English, 14 FR Français, 27 Contents Installation, 15-16 Positioning and levelling Electrical connection Table of characteristics ES Espanol, 40 PT Portuges, 53 Description of the appliance, 17 Overall view Control panel Display Start-up and use, 18-22 Setting the clock Setting the timer Using the oven Cooking modes Programming cooking Practical cooking advice Oven cooking advice table CI 6V E9 R /HA Using the glass ceramic hob, 23 Switching the cooking zones on and off Cooking zones Precautions and tips, 24 General safety Disposal Respecting and conserving the environment Care and maintenance, 25 Switching the appliance off Cleaning the appliance Replacing the oven light bulb Cleaning the glass ceramic hob Assistance, 26 Installation  Please keep this instruction booklet in a safe place for future reference. Make sure the booklet remains with the appliance if it is sold, given away or moved.  Please read this manual carefully: it contains important information on installation , operation and safety.  The appliance must be installed by a qualified professional in accordance with the instructions provided. [. . . ] Follow steps 1 to 3 to set the duration as detailed above. Next, press the button until the icon and the two digits on the DISPLAY begin to flash. Turn the TIMER KNOB towards “+” and “-” to adjust the hour value. Press the button again until the other two digits on the DISPLAY begin to flash. Turn the TIMER KNOB towards “+” and “-” to adjust the minute value. Cheese country-style pie, salmon pastry, … fish, meat, vegetable, foie gras terrine, etc. poultry liver pie , salmon mousse , eggs en cocotte , etc. Cheese soufflé, vegetable soufflé, fish soufflé, etc. VEGETABLES Braised vegetables en cocotte Flan Terrine Soufflé Dishes with a crust Baking in foil (“en papillote”) Rice DISHES Roast poultry Spit-roast poultry Roast dishes EXAMPLES chicken, duck, young cockerel, capon, etc. Chicken, young cockerel roast pork, veal, turkey, beef, leg of lamb, leg of venison, stuffed veal breast, etc. Whole braised leg, large capon or turkey, etc. FUNCTION Roasting Rotisserie Roasting TEMPERATURE 210 °C 250 °C 210 °C SUPPORT poultry on grill rotisserie spit support meat on grill MEAT Large braised cuts Sautéed meat en cocotte, traditional dishes Grilled meat Multilevel Traditional oven Grill 180°C (a third of the meat on dripping pan (baste with way through cooking, cooking juices at regular intervals) lower to 160°C) 190 °C 250 °C baking dish on dripping pan on grill (shelf level depends on thickness of meat) on dripping pan (for large cuts, lower to 160 °C after the pastry has cooked) meat on dripping pan or tray on dripping pan on grill (shelf level depends on thickness of fish) on dripping pan on dripping pan on dripping pan on dripping pan tray on dripping pan (or grill for browning) cake tin on dripping pan fish on dripping pan or tray on dripping pan Meat with a crust Multilevel 200 °C Salt-crusted dishes Grilled fish and kebabs Whole (stuffed) fish Fish fillet (with wine or other liquid) Baking in foil (“en papillote”) Fish with a crust (puff pastry or shortcrust pastry) Fish gratin Soufflé Salt-crusted fish salt-crusted poultry, etc. Multilevel Grill Multilevel Traditional oven Multilevel Multilevel Gratin (or Roasting) (Grill for browning) Multilevel Multilevel 240 °C 250 °C 200 °C 200 °C 200 °C 200 °C 200-210 °C 260 °C 200 °C 240 °C FISH 21 GB Oven cooking advice table DISHES Biscuit cakes (without yeast) Sponge cake made with yoghurt and pound cake (with baking powder) Fruit tarts (shortcrust pastry or puff pastry, with or without flan filling) White cheese tart Tarts made using leavened dough Tart cases (sweet crumbly pastry) Pies (shortcrust or puff pastry) Cream puffs Puff pastry Mini sweet pastries (natural yeast) Large sweet pastries (natural yeast) Biscuit dough Sweet crumbly dough SWEET BITES Puff pastry Amaretti, coconut balls Leavened dough White meringues Golden meringues Pudding DESSERTS Cream desserts and flans, semolina Rice desserts Soufflé FRUIT Stuffed or foil-baked fruit Fruit layer (with sabayon) pudding made with bread or brioche, rice pudding crème caramel, crème brûlée, chocolate flan, etc. Fresh fruit layer EXAMPLES sponge cake, sponge fingers, swirled biscuits, brownies, etc. Fruit-filled sponge cake made with yoghurt, marble cake, pound cake, etc. Profiteroles, mini cream puffs, cream puffs, Paris-Brest pastry dessert, Saint Honoré cake, etc. FUNCTION Baked desserts (or Multilevel) Baked desserts (or Multilevel) Pies Pies Brioche Pies Pies Baked desserts (or Multilevel) Baked desserts (or Multilevel) Brioche Brioche Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Brioche White meringues (or Multilevel) Golden meringues (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Baked desserts (or Multilevel) Multilevel Grill TEMPERATURE 200 °C 160 °C 220 °C 200 °C 180 °C 180 °C 220 °C 190 °C 200 °C 180 °C 160 °C 180 °C 200 °C 200 °C 180 °C 180 °C 70 °C 110 °C 190 °C 160 °C 180 °C 200 °C 200 °C °C SUPPORT cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan cake tin on dripping pan (with baking beans weighing down the pastry) cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan or cake tin on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan on dripping pan cake tin on dripping pan moulds or baking dish on dripping pan (bain-marie on dripping pan) cake tin on dripping pan cake tin on dripping pan cake tin or foil pouch on dripping pan tray on grill BAKED DESSERTS DISHES Yoghurt Dried foods VARIOUS Sterilisation Reheating dishes EXAMPLES FUNCTION Traditional oven TEMPERATURE 50 °C 60 °C 130 °C 140 °C 250 °C for 10 minutes 210 °C until cooking has finished SUPPORT baking dish on dripping pan on grill jars on dripping pan tray on dripping pan mushrooms, herbs, sliced fruit or vegetables, etc. Pre-cooked dishes (home-made or ready meals) Multilevel Sterilisation (or Multilevel) Reheating dishes (or Multilevel) Multilevel Homemade bread on dripping pan 22 Using the glass ceramic hob  The glue applied on the gaskets leaves traces of grease on the glass. Before using the appliance, we recommend you remove these with a special nonabrasive cleaning product. During the first few hours of use there may be a smell of rubber which will disappear very quickly. They are similar to the other cooking zones on the hob and are therefore easy to use. To ensure you use the hob correctly, all you need to do is consult the cooking tables in the instruction booklet. [. . . ] Use specialised products for the removal of stubborn stains. After cleaning, rinse and dry thoroughly. do not use abrasive powders or corrosive substances. • The inside of the oven should ideally be cleaned after each use, while it is still lukewarm. [. . . ]