Hotpoint SEO100 User Manual
User Instruction Book
for
Hotpoint
Steam Oven
SEO100
................................................
List of contents
Introduction p.57
Steam cooking
General remarks p.58
Your oven, how it works p.59
Accessories p.60
How to install your oven
Electrical connection p.61
Fitting p.62
How to use your oven
Setting the time p.63-64
Cooking immediately p.65-66
Managing the water p.67
Delayed cooking p.68
The timer p.69
Cooking times p.70-71
How to maintain your oven p.72
Changing the light bulb? p.73
Troubleshooting ? p.73
EN
75
Introduction
Dear Customer,
Thank you for buying a Hotpoint oven.
Our design staff have produced a new generation of kitchen equipment, to
make everyday cooking a pleasure.
You will find that the clean lines and modern appearance of your Hotpoint oven
blend in perfectly with your kitchen decor and form a perfect alliance of technological control, high quality cooking and aesthetic luxury.
Hotpoint also makes a range of products that will enhance your kitchen such
as hobs, extractor hoods, built-in dishwashers, microwave ovens and
refrigerators. There are models to complement your new Hotpoint oven.
Of course, we make every effort to ensure that our products meet all your
requirements, and our Customer Relations department is at your disposal, to
answer all your questions and to listen to all your suggestions.
Hotpoint is certain that by setting new standards of excellence by which comparisons can be made, customers will find that Hotpoint appliances offer a better and more exciting way of living.
Hotpoint
76
Steam cooking
General remarks
Used in accordance with the instructions, steam cooking has many advantages over other
methods. Healthy and natural, steam cooking preserves the true taste of your food. A fine
sauce flavoured with aromatic herbs can make all the difference in the world.
Steam cooking is odourless. There is no need to flavour the cooking water with herbs or
spices, though - fish, for example, can be flavoured by placing it on a bed of seaweed, or
chicken on a bunch of rosemary or tarragon.
Meat, fish and vegetables can be cooked simultaneously.
Pasta, rice and purees can be reheated without drying out or sticking to the pan.
Cooking custards, flans, or milky rice dishes is facilitated by steam cookery. Covered in
aluminium foil, the condensation will not reach the food.
There is no need to season prior to cooking, not even the cooking water.
Meat can browned by a quick searing in hot butter on each side.
In comparison to boiling, steam cookery wins hands down.
It is quick: cooking starts immediately, whereas the cooking time of food in boiling water is
only counted from the return of the water to the boil.
It is healthy: the hydro soluble vitamins and minerals are conserved because they barely
dissolve in the condensed water that surrounds the food.
In addition, no fat is used in cooking.
Steam respects the food's own flavour. It adds neither flavour, nor the grilled or fried taste.
It doesn't remove any flavour either, because there is no dilution in water.
The other side of the coin: it is not worth cooking a fish that isn't fresh, or vegetables that
have been forgotten at the back of the refrigerator for a week: in this way - the results will
be catastrophic !
Steam does not transfer tastes or odours, so you can save both time and money by cooking
- side by side but not touching - a fish and a dessert, for example.
EN
Steam is also highly suitable for blanching, defrosting and reheating, as well as keeping
warm - especially sauces.
Meats such as poultry, veal, and pork should be lightly browned in very little oil prior to
cooking, to render them appetisingly golden.
Then finish their cooking by steam.
Foods will cook more quickly and evenly if they are cut into pieces than if they are left whole.
77
Your oven, how it works
Display
Water supply
tube
Steam
generator
The indicator panel in detail
5
1 2 3
START
12
Indicator
panel
Tank
Channel
4
14
9
10
STOP
13
1. Steam cooking control
2. Defrosting button
3. Start/Stop control
4. Time and delay display
or timed period
5. Steam cooking symbol
6. Cooking time symbol
7. End of cooking time symbol
78
SET
8
15
8. Temperature display
9. +/- controls for timer
10. Selector button
11. Autonomous timer
12. Water circuit problem signal
13. Defrosting symbol
14. Display of the cooking period or delayed
15. Control panel locked
6
11
start time
7
Accessories
Tin ware
Perforated cooking tray to avoid contact between
foods and cooking water.
Condensation collection tray.
Movable stainless steel grill: must always be used in
the oven.
Removable
tank
EN
Dishes can be washed in your washing
machine.
Tank for the independent water supply of your oven.
It can hold about 1 litre (maximum level).
Use of water that is low in calcium will make
cleaning your oven easier.
The use of distilled water is forbidden (not
suitable for food use).
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