Hotpoint EW22 User Manual

Instructions for Installation and Use  
EW22  
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.  
Introduction  
Your new cooker 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 the best use of your Hotpoint cooking equipment  
please read this booklet carefully.  
The cooker is designed specifically for domestic use and responsibili-  
ty will not be accepted for use in any other installation.  
When first using the cooker ensure that the room is well ventilated  
(e.g. open a window or use an extractor fan) and that persons who  
may be sensitive to the odour avoid any fumes. It is suggested that  
any pets be removed from the room until the smell has ceased. This  
odour is due to temporary finish on oven liners and elements and  
also any moisture absorbed by the insulation.  
3
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that the  
voltage corresponds with your supply voltage, this is stated  
on the rating plate, which is situated on the front of the  
plinth. The cooker must be connected by a competent  
person such as one who is NICEIC registered, to suitable  
double-pole control unit with a minimum rating of 45A  
and a minimum contact clearance of 3mm, which should  
be fitted adjacent to the cooker, in accordance with latest  
IEE regulations.  
The power supply cable should conform to B.S.6004 with a  
conductor size of 6mm2 minimum.  
The control unit should be easily accessible in the event of  
an emergency, but must be within 2 metres of and not  
directly above an appliance.  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
Access to the mains terminals is gained by removing the  
rear access cover.  
The mains cable must pass through the cable clamp  
adjacent to the terminal block. Sufficient cable should be  
used to allow the cooker to be pulled out for servicing.  
Ensure that the mains cable is routed away from any  
brackets affixed to the rear panel and is not trapped to the  
rear wall when pushing the cooker into position between  
cabinets.  
The cooker is designed to fit between kitchen cabinets  
spaced 500mm apart. The space either side need only be  
sufficient to allow withdrawal of the cooker for servicing. It  
can be used with cabinets one side or both as well as in a  
corner setting. It can also be used free-standing.  
Siting the Cooker  
This cooker is a type X appliance, as such adjacent side  
walls which project above hob level, must not be nearer to  
the cooker than 150mm and should be protected by heat  
resistant material. Any overhanging surface or cooker hood  
should not be nearer 650mm.  
150 mm  
150 mm  
The height of the cooker can be adjusted by means of  
adjustable feet in the plinth (900mm - 915mm). Adjust the  
feet by tilting the cooker from the side. Then install the  
product into position.  
NOTE: This appliance must not be fitted on a platform.  
4
Installation  
Before moving your cooker check that it is cool, and switch  
off at the cooker control unit.  
Moving the Cooker  
Movement of your cooker is most easily achieved by lifting  
the front as follows:  
Open the grill door sufficiently to allow a comfortable grip  
on the underside front edge of the oven roof, avoiding any  
grill elements.  
Note: Take care in moving the cooker as it is heavy.  
Take care to ensure that any floor covering is not  
damaged.  
Splashplate optional, call Hotpoint Genuine Parts &  
Accessories (see KEY CONTACTS, back page).  
Splash Panel Kit  
(Wall Mounted)  
5
Product Specification  
Supply Voltage  
230V AC only  
240V AC only  
50Hz  
9.5kW  
1.6kW  
2.3kW  
50Hz  
10.3kW  
1.75kW  
2.5kW  
Supply Frequency  
Total Wattage  
Grill Wattage  
Main Oven Wattage  
1.84kW  
0.9kW  
2.0kW  
1.0kW  
1.5kW  
1.5kW  
Left Front Hotplate  
Left Rear Hotplate  
Right Rear Hotplate  
Right Front Hotplate  
Grilling Area  
1.38kW  
1.38kW  
900cm2  
28 litres  
Top Oven Capacity  
Main Oven Capacity  
51.5 litres  
W 500mm  
External Dimensions  
Excluding Handles  
H 900mm  
D 595mm  
6
Safety Information  
When used properly your appliance is completely safe but as with any electrical product  
there are certain precautions that must be observed.  
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.  
Always  
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Remove all packing from the appliance before switching on for the first time.  
Understand the controls prior to using the appliance.  
Keep children away from the appliance when cooking as the surfaces will get extremely hot  
during and after use.  
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Turn controls off when not in use.  
Stand back when opening an oven door to allow any build up of steam or heat to disperse.  
Use dry good quality oven gloves when removing items from the oven/grill.  
Place pans centrally over the hotplate making sure handles are kept away from the edge of  
the hob and cannot become heated by other hotplates or pans.  
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Take care to avoid heat or steam burns when operating the controls.  
Turn off the electricity supply at the wall switch and allow the appliance to cool before clean-  
ing (or changing an oven lamp if fitted).  
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Make sure the shelves are in the correct position before switching on the oven or grill.  
Keep the oven/grill door closed when the appliance is not in use.  
Keep the appliance clean as a build up of grease or fat from cooking can cause a fire.  
Follow the basic principles of food handling and hygiene to prevent the possibility of bacterial  
growth.  
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Keep ventilation slots clear of obstructions.  
Refer servicing to a qualified appliance service engineer.  
Take care when removing items from the grill compartment when the lower oven is in use as  
the contents will be hot  
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Turn off the electricity supply to the appliance at the wall switch should any glass panel  
(if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.  
During use, the oven becomes hot. Care should be taken to avoid touching heating  
elements inside the oven.  
7
Safety Information  
Never  
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Never leave children unsupervised where a cooking appliance is installed as all surfaces will  
be hot during and after its use.  
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Never allow anyone to sit or stand on any part of the appliance.  
Never store items above the appliance that children may attempt to reach.  
Never leave anything on the hob surface when unattended and not in use.  
Never remove the oven shelves whilst the oven is hot.  
Never heat up unopened food containers as pressure can build up causing the container to  
burst.  
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Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in  
cabinets immediately above or next to the appliance.  
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Never place flammable or plastic items on or near the hob.  
Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.  
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.  
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Never use the appliance as a room heater.  
Never use the grill to warm plates.  
Never dry any items on either the hob or oven doors.  
Never install the appliance next to curtains or other soft furnishings.  
Never operate the grill with the grill door closed as this will cause the appliance to over heat.  
Never use ‘steam cleaners’.  
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE  
In the event of a chip pan fire or any other pan fire.  
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.  
2. COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and  
extinguish the fire.  
3. LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often  
caused by picking up a hot pan and rushing outside with it.  
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force  
Neverouf stheewexatitnegruitsoheerxistliinkeglyutiosthipothileopranfaotvefri.res.  
8
Features  
HOB VENTILATION SLOTS  
1.0kW  
1.5kW  
1.5kW  
Red Spot  
2.0kW  
Red Spot  
CONTROL  
PANEL  
GRILL  
GRILL/MEAT PAN WITH  
FIXED/DETACHABLE  
HANDLE AND GRID  
GRILL DOOR  
OVEN FAN  
COOKING  
STAYCLEAN  
SIDE PANELS  
OVEN SHELVES  
RATING  
PLATE  
MEAT  
PAN  
PLINTH VENTILATION  
SLOTS  
OVEN DOOR  
9
Control Panel  
GRILL  
INDICATOR  
LIGHT  
OVEN  
INDICATOR  
LIGHT  
RIGHT  
FRONT  
PLATE  
LEFT  
FRONT  
PLATE  
LEFT  
REAR  
PLATE  
RIGHT  
REAR  
PLATE  
GRILL  
OVEN  
Control Knobs  
The knobs for the grill and hotplates can be rotated in either direction to  
provide variable heat control, the Oven knob can only be rotated  
clockwise from the Off position.  
Note: Always ensure that all controls are in the OFF position,  
when the appliance is not in use.  
Operating the  
control when the  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due  
to hot air being emitted from the grill compartment.  
Cooling Fan  
A gentle flow of air will be blown below the control panel when the  
grill/oven is in use.  
This is a safety feature that ensures the control panel surface and control  
knobs are kept cool.  
Slow Cook Setting  
The main oven has a slow cook setting. To select, turn the main oven  
control clockwise to the ‘S’ setting.  
10  
Using the Hob  
Hob Controls  
Each control can be used to select one of six temperature settings from  
position 1 (minimum) to position 6 (maximum). For normal cooking, after  
having placed the pan on the required hob position, set the control knob to  
6 (maximum), wait until boiling point is reached, then set the control knob  
to a lower position as required.  
Use of Hotplates  
The front red spot hotplates heat up more rapidly than the other hotplates.  
Use the red spot plates to give faster boiling times.  
Turn the control knob to 6 for fast cooking.  
To reduce the heat, to cook more slowly or simmer, turn the knob to a  
lower setting which will vary according to the size of the saucepan, the  
quantity of food and whether a lid is being used.  
The two small hotplates are specially for smaller pans, low temperature  
cooking and simmering.  
WARNING: Do not leave anything on the hob when it is not in use.  
Never leave a hotplate switched on without a pan as this wastes  
energy and will shorten the life of the hotplate.  
See chart below for guide to control settings.  
Control Settings  
Guide  
This table is provided only as a guide – settings also depend on the  
type of pan used and the quality of food.  
Knob Position  
Type of food  
1
To melt butter, chocolate, etc.  
1 or 2  
To heat food gently.  
To keep small amounts of water simmering.  
To heat sauces, containing egg yolks and butter,  
To simmer: stews, meat, fish, vegetables, fruit.  
3
To heat solid and liquid foods.  
Keep water boiling.  
Thaw frozen vegetables.  
Make 2-3 egg omelettes.  
4 or 5  
To cook foods, just above simmering.  
To maintain 'rolling' boil for preserve making.  
5 or 6  
6
To seal meat and fry fish.  
Frying potatoes.  
Bringing water to the boil.  
Deep fat frying.  
Dissolve sugar for preserve making.  
11  
Using the Hob  
Choosing your  
Utensils  
For best results we recommend the use of good quality saucepans  
with smooth flat bases.  
Aluminium pans with coloured vitreous enamelled bases absorb heat and  
are more efficient in use.  
Almost equally as good are saucepans with a thick machines aluminium  
base. If using enamelled steel or cast iron pans, ensure that they have good  
smooth flat bases, otherwise the heat will not be distributed evenly  
and damaging heat spots may be created.  
Never use recessed or ridged base utensils. Ideally the base of the  
saucepan should be approximately the same size as the heating area, up to  
a maximum of 254mm (10"). Use pans which have sufficient capacity for  
the amount of food being cooked and therefore reduced soiling caused by  
excessive spillage.  
Do use utensils with good fitted lids and for best results use a low dome  
pressure cooker.  
Remember  
1. Purchasing a new pan will not necessarily mean it will have a flat base.  
Always check before buying.  
2. Using the correct pan will result in maximum contact with the hotplate  
and maximum efficiency.  
IMPORTANT: As there could be a fire risk attached to the heating of  
oil, particularly Deep Fat Frying, DO NOT leave cooking utensils  
containing oil unattended (eg. to answer the telephone) on or in  
close proximity to hotplates.  
The following recommendations should be followed.  
Safety  
1. Never leave the pan unattended on the heat eg. to answer the telephone.  
2. Always use a deep pan, large enough to cover the cooking zone.  
3. Never fill the pan more than one third full with oil or fat. On no account  
mix oil and fat.  
requirements for  
deep fat frying  
4. Do not overload the pan by trying to fry too much. The pan containing  
oil and food should be no more than two thirds full.  
5. Always dry food thoroughly before frying and lower it slowly into the oil.  
6. Do not use a lid on the pan.  
7. Always keep the outside on the pan clean and free from fat and oil.  
8. Do not allow excessive splashing of oil onto the hob.  
12  
Temperature Conversion Scale  
Comparative scale of oven settings (degrees Celsius to degrees Fahrenheit)  
as recommended by the Association of Manufacturers of Domestic  
Electrical Appliances.  
The temperature control knobs on this electric cooker are marked in  
degrees Celcius. This chart will help when the recipes show alternative  
scales.  
Fan Oven  
(It is not always  
Convection Oven  
necessary to  
preheat oven)  
Gas  
Mark  
˚C  
˚F  
˚C  
1
/
2
120  
250  
100  
120  
275  
300  
325  
1
2
3
4
140  
150  
160  
130  
140  
180  
190  
200  
220  
230  
350  
375  
400  
425  
450  
160  
170  
180  
5
6
7
8
200  
210  
220  
240  
9
475  
13  
Grilling  
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL  
IS USED - CHILDREN SHOULD BE KEPT AWAY.  
GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL DOOR  
CLOSED.  
Open the grill door.  
Pre-heat the grill on setting 6 for approximately 5 minutes.  
When toasting / grilling push the pan back to correctly position it under  
the grill element.  
Leave the control at 6 for toast, for sealing and fast cooking of foods. For  
thicker foods requiring longer cooking, turn the control to a lower set-  
ting, after the initial sealing on both sides at setting 6. The thicker the  
food, the lower the control should be set.  
When grilling thicker food, the wire grid should be turned over to its low-  
est setting.  
Food which requires browning only should be placed under the hot grill,  
either in the grill pan or on the floor of the grill compartment, according  
to the depth of the dish. (The grill pan wire grid can be removed).  
DO NOT line the grill pan with aluminium foil.  
The grill pan handle is detachable so that it may be used in the oven as a  
meat pan and also to facilitate cleaning and storage.  
For a detachable handle remove the screw and washers from the grill pan  
and discard.  
Grill Pan Handle  
If you require a fixed handle, fix the grill pan handle securely in position  
before use. To do this remove the screw and washers from the grill pan  
bracket, tilt the handle over the recess adjacent to the bracket (A) and  
slide the handle towards the centre of the pan (B), ensure the handle is  
fully located over the bracket (C).  
Replace screw and washers and ensure that they are fully tightened.  
Note: If a fixed handle is required the grill pan cannot be used in the  
oven.  
A
B
C
Plates and dishes placed on the floor of the grill compartment will be  
as a ‘Hotcupboard’ heated when the oven is in use.  
Grill compartment  
Do not operate the grill control when using the compartment as a  
hotcupboard.  
You may need to use oven gloves when removing warmed items.  
14  
Oven Cookery Notes  
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a  
meat pan. Remove the meat pan if it is not being used.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature between 80˚C (175˚F) and 230˚C (450˚F) as  
recommended in the temperature chart. The indicator light will  
immediately come on and remain on until the oven reaches the  
required temperature. This light will then automatically go off and on  
during cooking as the oven thermostat maintains the correct tem-  
perature.  
It should be noted that at the end of a cooking period there may be  
a momentary puff of steam when the oven door is opened. This will  
disperse in a few seconds and is a perfectly normal characteristic  
of an oven with a good door seal.  
Since a fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The charts on pages 17 and 18 are a guide only, giving approxi-  
mate cooking temperatures and times. To suit personal taste and  
requirements, it may be necessary to increase or decrease temp-  
eratures by 10˚C.  
Unless otherwise indicated in the charts, food is placed in a cold  
oven, i.e. without pre-heating. 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. Do not fit shelves upside down.  
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.  
Temperature  
and Time  
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 on pages 17 and 18 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.  
N.B. 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 cases, to reduce  
(a) the recommended temperature by 25  
˚C (45˚F) and  
(b) the recommended time by approximately 10 minutes per hour.  
15  
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 cal-  
culating the cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / 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 sea-  
soned flour to give a crisp outer surface. The skin of duck and  
goose should be pricked to release excess fat during cooking,  
and the rind of pork should be scored, brushed lightly with oil,  
and rubbed with salt, to give crisp crackling.  
(f) Meat and poultry wrapped in, or covered with  
a
tent of  
aluminium foil will be juicy and tender. Roasting bags offer the  
same advantages. Always follow the manufacturers pack instruc-  
tions, and remember to reduce the temperatures given for con-  
ventional ovens by approximately 25  
mately 10 minutes per hour.  
˚C and the time by approxi-  
(g) Potatoes for roasting only require to be brushed with cooking oil  
or melted fat.  
(h) It is not necessary to baste when roasting in an electric oven and  
stock or liquid should not be added to the meat pan since this  
only causes unnecessary soiling, steam and condensation.  
Frozen Meat  
and Poultry  
Joints of meat and whole birds should be defrosted slowly, preferably  
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at  
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it  
is found necessary to accelerate this process, frozen food can be  
defrosted in the fan oven at  
a
temperature of 80  
˚
C
(175˚F).  
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will  
1
3
2
4
defrost in approximately 1 / – 1 / hours.  
The breast should be covered with foil, held in position by skewers or  
string, and the giblets removed after defrosting but before cooking.  
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED  
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS  
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY  
AFTERWARDS.  
16  
Oven Temperature Charts – Meat  
Fan Oven Cooking  
Pre-  
heat  
Temperature  
˚C  
Meat  
Time (approx.)  
20-25 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
160/180  
160/180  
160/170  
No  
No  
Beef  
25 mins per 450g  
(1 lb) + 25 mins extra  
Lamb  
Pork  
Veal  
25 mins per 450g  
(1 lb) + 25 mins extra  
No  
No  
No  
25-30 mins per 450g  
(1 lb) + 25 mins extra  
Chicken/Turkey  
up to 4kg (8 lb)  
18-20 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
150/160  
Turkey  
up to 5.5kg (12 lb)  
13-15 mins per 450g (1 lb)  
e.g. 5kg (1 lb) = 143-165 mins  
No  
No  
12 mins per 450g (1 lb)  
e.g. 10kg (22 lb) = 264 mins  
over 5.5kg (12 lb)  
Casserole Stews  
150  
1
2
1 / - 2 Hrs  
140-150  
If using aluminium foil, never:  
1. Allow foil to touch sides of oven.  
2. Cover oven interior with foil.  
3. 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.  
Beef – Rare:  
Medium:  
60˚C  
70˚C  
Lamb: 80˚C  
Pork: 90˚C  
Veal: 75˚C  
Poultry: 90˚C  
Well Done: 75˚C  
17  
Oven Temperature Charts – Baking  
Fan Oven Cooking  
Baking  
Pre- Temperature  
Food  
Time in mins.  
9-12  
heat  
˚C  
Scones  
210/220  
Yes  
Small Cakes  
Victoria Sandwich  
Sponge Sandwich  
Swiss Roll  
170/180  
160/170  
170/190  
180/200  
15-20  
20-25  
15-20  
Yes  
Yes  
12-15  
Semi-rich Fruit  
cakes  
140/150  
75-90  
Time dependent  
on recipe.  
130/140  
190/200  
190/200  
180/190  
190/200  
Rich Fruit Cakes  
Shortcrust Pastry  
Puff Pastry  
45-50  
Time dependent  
on recipe.  
Yorkshire Pudding  
40-45  
20-25  
Yes  
Yes  
Individual Yorkshire  
Puddings  
Milk Pudding  
Baked Custard  
Bread  
130/140  
140/150  
200/210  
70-90  
105-135  
40-50  
Yes  
45-50  
Meringues  
180-240  
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  
margarines or butter only.  
18  
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.  
Cooking times can be extended in  
some cases by up to 2hrs.  
Bearing in mind these advantages, it  
makes sense to cook larger quantities  
of food than required and store them in  
a freezer to be used cold or for re-  
heating. It is important to follow the  
guidelines given for preparing food  
using the ‘S’ setting.  
19  
Using The Slow Cook Setting  
Points to bear in mind when  
preparing food:–  
1. Make sure all dishes will fit into  
the oven before preparing the  
food.  
Storage and Re-heating of Food  
1. If food is to be frozen or not  
served immediately, cool it in a  
clean container as quickly as  
possible.  
2. All dishes cooked by the ‘S’ setting  
should be cooked for a minimum of  
6 hours. They will 'hold' at this  
setting for a further hour but  
marked deterioration in appearance  
will be noticed in some cases.  
3. Joints of meat and poultry should  
2. Thaw frozen food completely in  
the refrigerator before re-heating.  
3. Re-heat food thoroughly and  
quickly either on the hotplate or  
in the fan oven, 170˚C and then  
serve immediately.  
4. Only re-heat food once.  
be cooked at fan oven 170  
˚C  
for 30 mins before turning to the  
‘S’ setting.  
4. Meat over 2.7 Kg. (6 lbs) and  
poultry over 2 Kg. (4 lbs. 8 oz) are  
unsuitable for the ‘S’ setting.  
5. Always stand covered joints on a  
rack over the meat tin, to allow  
good air circulation.  
6. Pork joints can only be cooked, if  
by testing with a meat thermo-  
meter and internal temperature of  
at least 88˚C is reached.  
7. This method is unsuitable for  
stuffed meat and poultry.  
8. Always bring soups, casseroles  
and liquids to the boil before  
putting in the oven.  
9. When casseroles are used, cover  
the food first with foil and then the  
lid to prevent loss of moisture.  
10. Always thaw frozen food  
completely before cooking.  
11. Root vegetables will cook better if  
cut into small even sized pieces.  
12. Always adjust the seasoning and  
thickenings at the end of the  
cooking time.  
13. Egg and fish dishes need only 1-5  
hours cooking and should be  
included in day cooking sessions,  
where they can be observed from  
time to time.  
14. Dried red kidney beans must be  
boiled for a minimum of ten  
minutes after soaking, before  
inclusion in any dish.  
20  
Recipes For Fan Oven  
BEEF STEW AND DUMPLINGS  
1
50g (2oz) shredded suet  
15ml (1 tbsp) chopped parsley  
Cold water to mix  
2
675g (1 / lb) stewing steak, cut into  
2.5cm (1 in. cubes)  
2 medium sized onions, peeled and  
quartered  
1. Place meat, vegetables, stock, puree,  
herbs and seasoning in large  
casserole dish.  
225g (8oz) carrots, peeled and sliced  
225g (8oz) swede, peeled and cubed  
4 sticks of celery, cut into 2.5cm (1 in.)  
lengths  
2. Cover dish.  
3. Bake: 140˚C; 1 / -2 hours.  
1
2
4. Cook until meat is tender.  
5. Make dumplings: mix flour, salt, suet  
and parsley together in bowl.  
6. Add enough water to make soft dough.  
7. Divide into 4 pieces, from each into  
ball and place on top of stew.  
8. Cover and continue to cook for further  
20-30 minutes or until cooked through.  
500ml (1 pint) beef stock, boiling  
30ml (2 tbsp) tomato puree  
5ml (1 tsp) mixed dried herbs  
Salt and pepper  
Dumplings:  
100g (4oz) self raising flour  
Pinch of salt  
3. Turn onto lightly floured surface.  
Knead lightly then divide pastry into  
four equal pieces.  
4. Roll out two pieces to line base of  
two 25cm (10in) plates. Roll out  
remaining two pieces and leave to  
one side.  
FRUIT PLATE TARTS  
Pastry:  
800g (1 / lb) plain flour  
3
4
200g (7oz) block margarine  
200g (7oz) cooking fat  
250ml (10fl oz) cold water  
5. Prepare fruit for filling. Divide equally  
between the two pastry lined plates,  
adding the sugar.  
6. Dampen edges of pastry with water.  
Cover fruit with rolled out pastry.  
7. Trim and seal edges. Make a slit in the  
top of the pastry.  
Filling:  
675g (1 / lb) prepared fruit  
50g (2oz) sugar  
1
2
1. Make pastry. Sift flour into bowl, rub in  
fats until mixture resembles fine  
breadcrumbs.  
8. Bake: 190˚C; 35-45 mins.  
2. Gradually add cold water to bind  
pastry together to form stiff dough.  
1. Grease pie dish and put in rice and  
dried fruit (if used).  
2. Add sugar and milk, stir well, sprinkle  
RICE PUDDING  
1
2
40g (1 / oz) pudding rice  
25g (1oz) sugar  
500ml (1 pint) milk  
grated nutmeg on top.  
1
2
3. Bake: 140˚C; 1 / – 2 hours.  
Grated nutmeg  
50g (2oz) sultanas or raisins (optional)  
21  
Recipes For Fan Oven  
BATTERS  
1. Sieve flour and salt into basin.  
2. Make a well in centre and add egg  
plus one-third of liquid.  
3. Beat well until mixture is smooth.  
4. Add another third of liquid and again  
beat well until smooth.  
Basic Recipe:  
100g (4oz) plain flour  
Pinch of salt  
1 large egg  
5. Lightly stir in remaining liquid.  
6. If possible, allow batter to stand in  
cool place for at least half an hour.  
1
2
250ml ( / pint) milk and water mixed in  
equal quantities  
YORKSHIRE PUDDING  
1. Place 25g (1oz) dripping into shallow  
ovenproof dish or 22.5cm (9in) square  
Yorkshire pudding tin and place in  
top of oven to heat for 10 minutes.  
2. Pour batter into hot fat.  
3. Bake: preheat; 180˚C; 35-45 mins.  
1. Place all ingredients into a bowl.  
2. Beat with a wooden spoon for 2-3  
minutes or beat in electric mixer for  
1 minute.  
3. Grease and line two 18cm (7in)  
sandwich tins.  
ALL-IN-ONE VICTORIA SANDWICH  
100g (4oz) soft tub margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5ml (1 tsp) baking powder  
4. Place mixture into prepared tins.  
5. Bake: 150-160˚C; 20-30 mins.  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Beat in eggs.  
3. Sift flour and fold into mixture.  
4. Grease and line two 18cm (7in).  
sandwich tins.  
VICTORIA SANDWICH  
100g (4oz) block margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5. Divide mixture equally into tins. Level  
tops.  
6. Bake: 160-170˚C; 20-30 mins.  
7. Bake until well risen, golden brown  
and firm to touch.  
22  
Recipes For Fan Oven  
CHRISTMAS CAKE  
1. Cream fat and sugar until light and  
fluffy.  
2. Add eggs one at a time, beating well.  
3. Sieve dry ingredients. Add gradually  
with mixed fruit, cherries and nuts.  
225g (8oz) butter or block margarine  
225g (8oz) brown sugar  
4 eggs  
225g (8oz) plain flour  
4. Bake in lined 20cm (8in) cake tin:  
1
2
130˚C; 2 / -3 hours.  
5ml (1 tsp) mixed spice  
1
It may be necessary to cover top of  
cake with brown paper for final hour  
to prevent over browning.  
2
2.5ml ( / tsp) baking powder  
200g (7oz) raisins  
200g (7oz) sultanas  
200g (7oz) currants  
50g (2oz) chopped almonds  
5. Leave in tin to cool a little, before  
turning out.  
6. When cold, prick bottom of cake and  
sprinkle brandy over. Leave for about  
a week before icing.  
75g (3oz) glace cherries (cut in pieces)  
60ml (4 tbsp) brandy (optional)  
SMALL CAKES  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Add each egg, beating well after  
each addition.  
3. Fold in sifted flour, mixing well.  
4. Place paper cases on baking trays  
and two-thirds fill them with mixture.  
5. Bake until golden brown and springy  
to touch: 170˚C; 15-20 mins.  
225g (8oz) block margarine  
225g (8oz) caster sugar  
4 eggs  
300g (11oz) self raising flour  
Variations:  
100g (4oz) sultanas  
100g (4oz) chocolate chips  
100g (4oz) chopped glace cherries  
30ml (2 tbsp) cocoa powder mixed to  
paste with water  
Add any of the above with flour  
SCONES  
1. Sift together flour, cream of tartar and  
bicarbonate of soda.  
2. Rub in margarine until mixture  
resembles fine breadcrumbs.  
3. Make a well in centre. Stir in enough  
milk to give fairly soft dough.  
4. Turn onto lightly floured surface.  
450g (1lb) plain flour  
10ml (2 tsp) cream of tartar  
5ml (tbsp) bicarbonate of soda  
100g (4 oz) block margarine  
225ml (8 fl oz) milk  
Knead lightly to remove any cracks.  
Variations:  
3
4
Roll out to about 15mm ( / in). Cut out  
Sultana scones – add 100g (4 oz)  
sultanas and 50g (2oz) caster sugar  
5cm (2in) rounds. Place on baking  
sheet.  
Wholemeal scones – use half quantity  
of wholemeal flour  
5. Knead remaining dough and re-roll.  
6. Bake until well risen and golden  
brown; preheat; 210˚C; 9-12 mins.  
Cheese scones – add 100g (4oz) grated  
cheddar cheese and 5ml (1 tsp) dry  
mustard  
23  
Care and Cleaning  
TURN OFF THE MAIN SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS ARE IN  
THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES,  
SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS  
OF ANY KIND.  
Clean with a cloth wrung out in warm soapy water. Stubborn stains can be  
removed with a cream paste or liquid cleaner or by gently rubbing with a  
fine steel wool soap pad eg. ‘Brillo’, etc.  
Vitreous Enamel Hob  
Surround  
Check that the cleaning agent used is approved by the Vitreous Enamel  
Development Council.  
The cleaning of sealed hotplates should be done when they are cold, using  
a soap filled ‘Brillo’ pad, following the grain of the hotplate. This will ensure  
that any stubborn, burnt on stains and spillages are removed. Wipe over  
with a damp clean cloth, making sure that all the cleaner residue has been  
removed. The bezels will mellow with use to a burnished gold colour, a  
soap filled ‘Brillo’ pad will help to keep them bright, care should be taken  
not to damage the vitreous enamel hob surface. Finally turn on the hot-  
plate to warm for a few minutes, then smear a little cooking oil to provide a  
protective coating, or use a restorative agent such as Collo Electrol® (PART  
NO. 640001). This can be ordered from Hotpoint Genuine Parts &  
Accessories (see KEY CONTACTS, back page).  
Sealed Hotplates  
Wipe with a damp cloth and polish with a dry cloth. Do not use cream  
cleaners, oven cleaners or aerosols, scouring pads or abrasive powder for  
cleaning the plastic knobs as damage will occur.  
Control panel  
Grill  
Remove the grill pan and the wire grid food support, it is best to wash these  
items immediately after use to prevent stains from being burnt on when used  
again. Wipe out the grill/Top oven compartment, use a fine steel wool soap  
pad to remove stubborn stains from the rod shelf, grill deflector plate and the  
floor of the compartment.  
Wipe over the door outer glass panel with a cloth wrung out in warm soapy  
water, then after wiping with a cloth wrung out in clear water, dry with a soft  
clean cloth.  
Doors  
DO NOT use scouring pads or abrasive powder which may scratch  
the surface.  
Take care during cleaning not to damage or distort the door seals. Do not lift  
the door seal from the oven chassis, if necessary remove the seal by carefully  
unhooking the corner clips.  
24  
Care and Cleaning  
Oven  
Remove the rod shelves and meat pan.  
Use a fine steel wool soap pad to remove stubborn stains from the rod  
shelves, meat pan and the floor of the oven.  
The surface of the ‘Stayclean’ oven liners are treated on the mottled face with a  
special vitreous enamel which absorbs cooking soils. At temperatures of 220˚C  
(425˚F) or above, the special surface enables these soils to be slowly destroyed.  
The higher the temperature the more effective it is. In most cases normal cook-  
ing operation at this temperature will permit this cleaning operation to proceed  
during cooking. However if higher cooking temperatures are not used regularly  
it may be necessary, to prevent heavy soiling, to run the oven without a meat  
pan at maximum setting for a couple of hours. This may be necessary once a  
month or once every two or three months depending on the type and amount  
of oven cooking.  
How ‘Stayclean’  
Works  
Oven Liners - sides  
It should not normally be necessary to clean the ‘Stayclean’ panels in water. If  
desirable, remove the rod shelves and the side panels and wash them in warm  
soapy water, followed by a rinse in clean water.  
Cleaning the  
Exterior of the  
Cooker  
The outside of the cooker should be cleaned regularly to keep it looking like  
new. Wipe over with a soft cloth wrung out in warm water and dry with a soft  
clean cloth.  
You can use mild non-abrasive cleaners but always read the manufacturer’s  
instructions first.  
Always test their suitability on a small area of the cooker not noticable in normal  
use.  
NOTE: Do not use scouring pads or abrasive cleaners which may  
scratch the surface.  
Wear protective gloves when cleaning any part of your cooker.  
25  
Cooking Results Not Satisfactory?  
Problem  
Check  
Grilling  
Uneven cooking front  
to back  
Ensure that the grill pan is positioned centrally below  
the grill element.  
Fat splattering  
Ensure that the grill is not set to too high a temperature.  
Ensure that the oven shelves are level by using a spirit  
level on the rod shelf and adjusting, using suitable  
packing e.g. wood, under the feet of the appliance. This should  
be checked both left to right and front to back. Ensure that the  
food is positioned centrally in the oven.  
Oven Baking  
Uneven rising of cakes  
The following may cause cakes to sink:  
1. Preheat of fan ovens.  
Sinking of cakes  
2. Cooking at too high a temperature.  
3. Using normal creaming method with soft margarine.  
Over/Under cooking  
Fast/Slow cooking  
Refer to the cooking times and temperatures given in  
the oven temperature charts, however, it may be necessary to  
increase or decrease temperatures by 10˚C to suit  
1
4
personal taste. Do not use utensils greater than 56mm (2 / ") in  
height, for roasting.  
Is the main cooker wall switch turned on?  
There may be no electricity supply.  
Nothing Works  
Operating the cooker under the following conditions may cause a  
safety cut-out to operate:  
a) grilling with the top oven door shut.  
Grill does not work. Main  
oven works.  
b) grilling for excessive long periods at maximum settings.  
Switch off the appliance and allow the cooker to cool for  
approx. 30 minutes. Switch the cooker back on again and  
check that the grill is now operating correctly.  
Grill keeps turning on  
and off.  
When the grill control is operated at a setting less than  
maximum, this is normal regulator operation, not a fault.  
26  
Something Wrong with your Cooker?  
Before contacting your Service Office/Installer, check the problem guide below.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Cooker does not work  
at all.  
Check that the switch on the control unit is in the on  
position. If so check that the main fuse has not blown.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10˚C to suit your taste.  
Oven does not cook  
evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Hotplates are slow to boil  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
Draught from the control  
panel when the oven is  
switched on.  
A gentle flow of air will be blown from beneath the control  
panel when the oven is is use.  
The fan will stop when the control has been turned off.  
27  
Spare Parts  
Please remember your new appliance is a complex piece of equipment.  
‘DIY’ repairs or unqualified and untrained service people may put you in danger, could  
damage the appliance and might mean you lose cover under Hotpoint’s Parts  
Guarantee.  
If you do experience a problem with the appliance don’t take risks; call in  
Hotpoint’s own Service Engineer (see KEY CONTACTS, back cover).  
Our spare parts are designed exclusively to fit only Hotpoint appliances. Do not use  
them for any other purpose as you may create a safety hazard.  
Disposal of your Product  
To minimise the risk of injury to children please dispose of your product carefully and  
safely. Remove all doors and lids (where fitted). Remove the mains cable (where  
fitted) by cutting off flush with the appliance and always ensure that no plug is left in a  
condition where it could be connected to the electricity supply.  
To help the environment, Local Authority instructions should be followed for the  
disposal of your product.  
28  
Hotpoint Service Cover  
Hotpoint’s Extended Warranties  
Whether you have just one or a number of Hotpoint  
appliances in your kitchen, Hotpoint has a range of Service  
Plans to give you complete peace of mind.They enable you  
to extend your one year labour guarantee so that you can  
have repairs completed FREE during the membership  
period.  
Satisfaction Guaranteed or Your  
Money Back  
Hotpoint gives you a unique ‘Satisfaction  
Guaranteed’ promise – valid for ninety days after  
you have purchased your Hotpoint product. If there is a  
technical problem with your Hotpoint appliance, just call  
Hotpoint Service (see back page). If necessary we will  
arrange for an engineer to call. If the technical problem is  
not resolved under this Guarantee, Hotpoint will replace  
your appliance or, if you prefer, give you your money back.  
Your statutory rights are not affected, and the Guarantee is  
additional and subject to the terms of Hotpoint’s Five Year  
Parts Guarantee.  
Service Cover  
We offer a number of payment methods; cheque, credit card  
or you can spread the cost and pay by direct debit (full  
details can be obtained on Free phone 0800 716356). This  
covers you for all repairs during the period of cover, which  
can be from 1 to 4 years. Service Cover also includes loss of  
food, up to the value of £250, in refrigeration appliances.  
There is also an option of Service Cover with  
Hotpoint’s Free Five Year Guarantee  
From the moment your appliance is delivered  
Hotpoint guarantees it for FIVE YEARS.  
Maintenance at an additional cost. This includes an annual  
Electrical and Safety check and replacement of any parts as  
necessary.  
In the Five Years all replacement parts are FREE  
provided that they are fitted by our own Service  
Engineer. During the first year our Engineer’s time  
and labour is also free.  
Our guarantee covers loss of food in our  
refrigeration and freezer products up to £250 during  
the first year, subject to verification by one of our  
engineers.  
Kitchen Cover  
An annual payment covers you for all repairs for all your  
Hotpoint appliances which are less than ten years old. It also  
covers the cost of loss of food up to £250 in our refrigeration  
and freezer products.  
There is also the option of Kitchen Cover with Maintenance  
at an additional cost. Any additional Hotpoint appliances  
purchased after you have joined Hotpoint Kitchen Cover will  
automatically be included during the annual period of cover  
without further charge.  
After the first year we will charge for our  
Engineer’s time and labour. We do, however,  
operate a range of Service Plans (see opposite)  
which, for an annual payment, enables you to  
cover any repair costs which may be necessary.  
All our service repairs are guaranteed for twelve  
months in respect of our labour and any parts fitted.  
The appliance must be used in the United Kingdom,  
and must not be tampered with or taken apart by  
anyone other than our own Service Engineers.  
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. Nor does it cover the  
cost of any visits to advise you on the use of your  
appliance. Please read thoroughly the instruction book  
supplied with this appliance.  
Appliance Registration  
To ensure that you have the opportunity to benefit from any  
of the above Service Schemes and other offers you should  
complete and return immediately the Appliance  
Registration Form/Questionnaire supplied with this  
appliance. Full details and costs of our Service Schemes,  
together with an application form, will be sent to you at the  
end of the first year of the guarantee.  
Annual Safety/Maintenance Checks  
Hotpoint strongly recommends that all its  
appliances are regularly checked for electrical and  
mechanical safety, whether or not they are covered by a  
Service Plan. Worn door gaskets or hoses may cause a leak  
on an appliance, which could become dangerous if  
neglected.  
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.  
Proof of Purchase  
For future reference please attach your purchase receipt to  
this booklet and keep it in a safe place.  
Spares and Accessories  
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.  
Spares and accessories can be ordered from your local  
Hotpoint Spares Centre (see back page), using the order  
form enclosed.  
NOTE: Our Engineers will use every effort to avoid damage  
to floor coverings and adjacent units when carrying out  
repairs/service work, but in locations where the Engineer  
advises you that it will be impossible to move appliances  
without risk of damage, he will only proceed with your  
approval that no liability is accepted.  
29  
Key Contacts  
Service  
Hotpoint has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure your complete  
confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 502 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 50 60 70  
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON  
October 2002 Part no. 4966200047-02  

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