Hotpoint X156E, C220E, X253E, X153E User Manual

Instructions

X253E
X156E
X153E
C220E

Contents

Introduction 4

Installation 5

For your Safety – Always 7

For your Safety – Never 8

Features X153E/C220E 9

Features X156E 10

Features X253E 11

Control Panels 12

Hotplates - General Notes (X153E, X253E & C220E) 13

Ceramic Hob (X156E) 15

Choosing your Utensils 20

Temperature Conversion Chart 22

Top Oven/Grill Cookery Notes (X253E) 23

Grill Chart (X253E) 25

Grilling (X153E, X156E & C220E) 26

Grill Chart (X153E, X156E & C220E) 28

Oven Temperature Chart – Meat 29

Oven Temperature Chart – Baking 30

Main Oven Cookery Notes 31

Using the Main Oven for other Functions 33

Care and Cleaning 34

Cooking Results Not Satisfactory 37

Something Wrong with your Cooker 38

Key Contacts Back Cover

You must read these instructions prior to using the appliance and retain

them for future reference.

3

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.

The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.

When the cooker is first used an odour may be emitted,

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.

* The guarantee is subject to the provisions that the appliance:

(a) Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the

rating plate attached to this equipment.

(c) Has not been subjected to misuse or accident or been modified or repaired by

any person other than the authorised employee or agent.

(d) Has been correctly installed.

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. 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.

this will cease after a period of use

This appliance conforms to the following EEC Directives:

Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC

4

Installation

150 mm

150 mm

650 mm

WARNING – THIS APPLIANCE MUST BE EARTHED.

Your cooker should have been checked to ensure
voltage corresponds with your supply volt
on the rating plate, which is situated

age,

on the rear panel.

that the

this is stated

The cooker must be connected by a competent person,
such as one who is a NICEIC registered contractor, to a suit­able double-pole control unit with a minimum rating of
32A and a minimum contact clearance of 3mm (applicable
to newer properties, older properties where a 30A double
pole control unit and a minimum contact clearance of
3mm is acceptable).
The double pole control unit should be fitted adjacent to
the cooker, in accordance with IEE regulations. The control
unit must be within 2 metres of, but not directly above the
appliance and should be easily accessible in the event of
an emergency.

The power supply cable should conform to B.S.6004 with a
conductor size of 6mm2minimum.

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.

Siting the Cooker

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.

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.

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.

5

Installation

Moving the Cooker

Splash Panel
Kit (Wall Mounted)

Before moving your cooker check that it is cool, and switch
off at the cooker control unit.

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, apply to Parts Department
(see Back Cover for contact number.)

6

For Your Safety

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

● Always make sure you remove all packing from inside the oven
and grill compartments before switching on for the first time.

● Always make sure you understand the controls prior to using
the appliance.

● Always keep children away from the appliance when grilling
as the surfaces will get extremely hot during and after use.

● Always make sure all controls are turned off when you have
finished cooking and when not in use.

● Always stand back when opening an oven door to allow any
build up of steam or heat to disperse.

●

Always use dry good quality oven gloves when removing items
from the oven/grill.

● Always place pans centrally over the hotplate making sure
handles are kept away from the edge of the hob and cannot
become heated by other hotplate/pans.

●

Always take care to avoid heat/steam burns when operating the
controls.

● Always turn off the electricity supply at the wall switch before
cleaning and allow the appliance to cool.

●

Always make sure the shelves are in the correct position before
switching on the oven.

● Always keep the oven and grill doors closed when the
appliance is not in use.

● Always take care when removing items from the grill when the
lower oven is on as the contents will be hot.

● Always keep the appliance clean, as a build up of grease or fat
from cooking can cause a fire.

●

Always follow the basic principles of food handling and hygiene
to prevent the possibility of bacterial growth.

● Always keep ventilation slots clear of obstructions.

● Always refer servicing to a qualified appliance service

engineer.

● Always take care to avoid touching heating elements inside the oven,
as during use the oven becomes hot.

Safety Advice

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
hot pan and rushing outside with it.

NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN
FIRE as the force of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.

MOVING IT. Injuries are often caused by picking up a

7

For Your Safety

Never

● Never leave children unsupervised where a cooking appliance
is installed as all surfaces will be hot during and after its use.

● 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.

● Never store chemicals/food stuffs, pressurised container in or
on the appliance, or in cabinets immediately above or next to
the appliance.

● 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 UNATTENDED WHILE COOKING.

● Never operate the grill with the grill door closed as this will
cause the appliance to overheat.

● 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 use steam cleaners.

8

Features X153E/C220E

HOB VENTILATION SLOTS

2000W
(Red Spot)

GRILL
DOOR

REMOVABLE
INNER GLASS
DOOR
X153

1000W

GRILL

1500W

1000W X153E

1.5kW REDSPOT
C220E

CONTROL
PANEL

GRILL DOOR
SWITCH

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

STAYCLEAN
SIDE PANELS

OVEN ROD
SHELVES

SOLID
DOOR
C220E

MODEL & SERIAL

NUMBER

PLINTH VENTILATION SLOTS

9

Features X156E

HOB VENTILATION SLOTS

1800W

GRILL DOOR

REMOVABLE
INNER GLASS
DOOR

1200W

GRILL

1800W

1200W

CONTROL
PANEL

GRILL DOOR
SWITCH

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

STAYCLEAN
SIDE PANELS

OVEN ROD
SHELVES

10

MODEL & SERIAL

NUMBER

PLINTH VENTILATION SLOTS

Features X253E

HOB VENTILATION SLOTS

2000W
(Red Spot)

GRILL/TOP OVEN

GRILL/TOP OVEN
DOOR

REMOVABLE
INNER GLASS
DOOR

1000W

1500W

1500W
(Red Spot)

CONTROL
PANEL

GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT

STAYCLEAN
SIDE PANELS

OVEN ROD
SHELVES

MODEL & SERIAL
NUMBER

PLINTH VENTILATION SLOTS

11

Control Panel

X153E, X156E and C220E

❍

LEFT

FRONT

PLATE

X253E

MAIN OVEN

INDICATOR

LIGHT

❍❍

MAIN
OVEN

Control Knobs The knobs for the hotplates can be rotated in either direction to provide

❍

LEFT

REAR

PLATE

TOP OVEN

INDICATOR

LIGHT

TOP

OVEN

variable heat control, the Main Oven and Top Oven knobs can only be
rotated clockwise from the Off position.

❍❍

RIGHT

REAR

PLATE

❍

GRILL

❍

LEFT

FRONT

PLATE

❍

RIGHT

FRONT

PLATE

❍

LEFT

REAR

PLATE

GRILL

INDICATOR

LIGHT

GRILL

❍

RIGHT

REAR

PLATE

MAIN OVEN

INDICATOR

LIGHT

❍

MAIN
OVEN

❍

RIGHT

FRONT

PLATE

Note: Always ensure that all controls are in the OFF position, when
the appliance is not in use.

Operating the In common with all cookers having controls sited above the grill
control when the compartment, care must be taken when setting the controls, due
grill is in use to hot air being emitted from the grill compartment.

Slow cooking ‘S’ The main oven has a ‘S’ setting specially designed to reduce energy

Cooling Fan A gentle flow of air will be blown from below the control panel when
(X253E only) either oven and/or grill controls are in use.

12

usage. Full details of this can be found in the Slow cooking section of this
book.

Hotplates General Information Notes (X153E, X253E & C220E)

Note:

Use of Hotplates

Control Settings
Guide

Under no circumstances should the hob be used with aluminium foil in
contact with the hob surface.

The controls set the hotplates at six pre-set power levels. Each control can
be used to select one of six temperature settings from a minimum at
position 1 to a maximum at position 6, the redspot hotplates heat up more
rapidly to give faster boiling.

This table is provided only as a guide – settings also depend on the type of
pan used and the quantity of food.

Knob Position

1 To melt butter, chocolate, etc.

1 or 2 To heat food gently.

3 To heat solid and liquid foods.

4 or 5 To cook foods, just above simmering.

5 or 6 To seal meat and fry fish.

6 Frying potatoes.

Type of food

To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter,
To simmer: stews, meat, fish, vegetables, fruit.

Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.

To maintain 'rolling' boil for preserve making.

Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.

Safety 1. Use a deep pan, large enough to completely cover the
requirements for appropriate heating area.
deep fat frying 2. Never fill the pan more than one-third full of oil.

3. Never leave oil or fat unattended during the heating or cooking

period.

4. Never try to fry too much food at a time, especially frozen food.

This only lowers the temperature of the oil or fat too much,
resulting in greasy food.

5. Always dry food thoroughly before frying, and lower it slowly

into the hot oil or fat. Frozen foods, in particular, will cause
frothing and spitting, if added to quickly.

6. Never heat fat, or fry, with a lid on the pan.

7. Keep the outside of the pan clean and free from streaks of oil or

fat.

13

Hotplates General Information Notes (X153E, X253E & C220E)

CHOICE OF UTENSILS

Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.

PANS SHOULD NOT

Be concave

(bowed in)

Be convex

(bowed out)

Be rimmed

Be deeply ridged

But essentially Flat

Always ✓

● Use good quality flat-based
cookware on all electric heat

sources.

● Ensure pans have clean, dry
bases before use.

● Ensure pans match size of
heating area.

● Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.

● Ensure pan handles are
positioned safely and away
from heat sources.

● Lift pans, do not drag.

● Use pan lids except when frying.

● Deal with spillage immediately

but with care.

Never ✗

● Use gauze, metal pan diffusers,

asbestos mats and stands e.g.
Wok stands – they can cause
overheating.

● Use utensils with skirts or rims
e.g. buckets and some kettles.

● Use badly dented or distorted

pans.

● Leave an element switched on

when not cooking.

● Cook food directly on the
hotplate.

● Drag or slide utensils across

the hob surface.

● Place large preserving pans or

fish kettles across two
hotplates.

● Place plastic vessels or utensils

on a hot hob.

● Use the hob as an area for

storage

14

Always place pans

centrally on the

hotplate

Ceramic Hob (X156E)

CAUTION: IF AT ANY TIME A CRACK IN THE SURFACE BECOMES VISIBLE, DISCONNECT THE
APPLIANCE IMMEDIATELY FROM THE SUPPLY.

Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface as damage can occur.

The following boiling plates are located beneath the decorative circular patterned cooking
areas:-

Front left 6 heat 1800W
Rear left 6 heat 1200W
Rear right 6 heat 1800W
Front right 6 heat 1200W

The cooking areas change colour when heated (become red) indicating which heating element is
switched on. The cooking area returns to its original colour when the heating element is switched

Off.

Warning: Even though the cooking area has returned to its original colour it may still be hot.

The controls for the hotplates can be turned in either direction.
Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the
control to a lower setting according to the size of the saucepan and the amount of liquid.
Pans can be placed on the unheated areas of the panel when cooking is finished and before serving
food. It is inadvisable at any time to leave a heating element switched on without a pan in position
as this wastes energy, and could make soil or rub-off from aluminium pans more difficult to
remove. To protect elements against over-heating, safety cut-outs have been incorporated with
each element. After several minutes with the control at setting 6 the safety cut-out switches the
element Off and On continuously, thus preventing any adverse effects that may be caused by an
excessive build-up of heat in the cooking area.

15

Hotplates General Information Notes (X156E)

USE OF HOTPLATES
Under no circumstances should the hob be used with aluminium foil in contact with the hob
surface.

Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower
setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are
specially for smaller pans, low temperature cooking and simmering.

Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life
of the hotplate.

CONTROL SETTINGS GUIDE

This is provided only as a guide – settings also depend on the type of pan used and the
quality of food.

Frying potatoes.
Bringing water to the boil.
Deep fat frying.

To melt butter chocolate etc.

1

6

Dissolve sugar for preserve making

To heat food gently.
To keep small amounts of water
simmering.
To heat sauces containing egg
yolks & butter.
To simmer stews, meat, fish,
vegetables & fruit.

2

3

Keep water boiling.
Make 2-3 egg omelettes.
Thaw frozen vegetables.
To heat solid & liquid foods.

5

4

To cook foods just above simmering.
To maintain a ‘rolling boil’ for preserve making.

To seal meat and to fry fish.

16

General Information Notes - Ceramic Hobs (X156E)

PANS SHOULD

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

Always ✓ Never ✗

● Use good quality flat­based cookware on all
electric heat sources.

● Always ensure pans have
clean, dry bases before
use.

● Ensure pans match size of
heating area.

● Remember good quality
pans retain heat well, so
generally only a low or
medium heat is necessary.

● Ensure pan handles are
positioned safely and
away from heat sources.

● Always lift pans, do not
drag.

● Always use pan lids
except when frying.

● Deal with spillages
immediately but with
care.

THE BEST COMBINATIONS

This table is a general guide to the types of pan suitable for
different types of hobs and cookers. Remember pans should be
good quality, with smooth, flat bases. For any further information
refer to manufacturers’ instructions.

● Use gauze, metal pan
diffusers, asbestos mats
and stands e.g. Wok
stands – they can cause
overheating.

● Use utensils with skirts or
rims e.g. buckets and
some kettles.

● Use badly dented or
distorted pans.

● Leave an element
switched on when not
cooking.

● Cook food directly on the
ceramic glass.

● Drag or slide utensils,
along the hob surface.

✓suitable ✗ unsuitable

*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.

Aluminium
Stainless steel with single layer

copper base
Stainless steel with sandwich bases

of aluminium and stainless or alu­minium and copper.

Enamelled steel
Enamelled aluminium
Enamelled based cast iron
Copper

Toughened glass or ceramic/
glass/pottery

Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base

Ceramic*

Halogen*

✓✓

✗

✗

✓✓

✓✓
✓

✓

✓ With Extra Care

✗✗

Not Recommended

✓✓

17

General Information Notes (Ceramic Hobs) (X156E)

Do Not

Do not cook directly on the hob surface without a cooking utensil, as this will result in damage to

Do not use the hob as a worktop surface as damage may occur to the smooth surface of the hob.

Do not drag or slide utensils on the hob surface, as this will cause scratches in the surface of the

Do not allow a cooking utensil to come into contact with the hob surround.

Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use

Do not leave any utensils, food or combustible items on the hob when it is not in use.

Do not place aluminium or plastic foil, or plastic containers on the hob.

Do not leave the hotplates or cooking areas switched On unless they are being used.

We recommend not to place large preserving pans or fish kettles across two heating areas.

the surface of the hob.

hob.

asbestos mats, aluminium or wok stand.

Do not leave utensils partly covering the heated areas. Always ensure that they are placed

We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).

Pressure cookers or other large pans should be used on the front cooking areas.

Always ensure that saucepan handles are positioned safely.

18

centrally over the heated areas and have the same diameter as the heating area used.

General Information Notes (Ceramic Hobs) (X156E)

Safety requirements for deep fat frying

IMPORTANT – As with any cooking appliance there could be some fire risk attached to the heating

of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended
(e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.

1. Use a deep pan, large enough to completely cover the appropriate heating area.

2. Never fill the pan more than one-third full of fat or oil.

3. Never leave oil or fat unattended during the heating or cooking period.

4. Do not try to fry too much food at a time, especially frozen food. This only lowers the
temperature of the oil or fat too much, resulting in greasy food.

5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods,
in particular, will cause frothing and spitting, if added to quickly.

6. Never heat fat, or fry, with a lid on the pan.

7. Keep the outside of the pan clean and free from streaks of oil or fat.

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
caused by picking up a hot pan and rushing outside with it.

MOVING IT. Injuries are often

NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIREas the force

of the extinguisher is likely to tip the pan over.

Never use water to extinguish oil or fat fires.

19

Choosing Your Utensils

Choosing your utensils

Below are some guidelines to help you make the right choice of utensils.
To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we
recommend the use of good quality utensils with smooth flat bases.

Remember

1. Purchasing a new pan will not necessarily mean it will have a flat base, always check before
buying. See diagram below.

2. Using the correct pans and utensils will result in maximum contact with the hob and maximum
efficiency as with any type of electric hob.

Do use good quality smooth flat based utensils.

Do use a utensil which has approximately the same base area as the heating area zone being used.

Do use utensils which have more than sufficient capacity for the amount of food being cooked to

prevent boil over or spillage.

Do use utensils with good fitting lids.

Do use a low dome pressure cooker for best results.

Good quality
flat base
same size as
element

Convex
base too
small

Concave
base

Too
small

Too
large

No pan
Element ON

WARNING: Extreme caution should be used when cleaning the hot hob.

Important

1. Always clean up any spillage immediately with a clean cloth or a paper towel to avoid
unnecessary damage to the hob.
Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from
the hob.

2. When cooking food which contains sugar (most food) or syrup, use a utensil which is large
enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob
and therefore should be cleaned off with care immediately. If sugar spillage has occurred,
remove it as long as it is still hot with a metal safety razor scraper provided. This will avoid any
damage. NEVER LET IT COOL BEFORE REMOVING.

3. Always ensure that the base of the utensil is dry before placing on the ceramic hob.

20

Choosing Your Utensils

Do not use utensils with rough bases.

Do not use lightweight utensils with thin, distorted or uneven bases.

Do not use lightweight enamelled steel utensils.

Do not use cast iron utensils.

Do not use utensils with recessed, scrolled or ridged bases.

Do not use a utensil which has a base concavity greater than l mm as this will reduce the

Do not use a utensil with a convex base.

Do not use glass ceramic utensils.

Do not use use lightweight saucepans with plain thin copper bases on ceramic or halogen hot

Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need

quite a lot of care. They can be very heavy and do not usually have completely flat bases. The
interiors are usually lined with a different material such as tin.

A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor
of heat and is suitable for use on ceramic and halogen hobs, providing they are used in
accordance with the saucepans manufacturers’ recommendations.

Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat.
If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic and halo­gen hobs, the use of these pans must be in accordance with the saucepan manufacturers’ recom­mendations. Extra care should be taken to ensure the base of the pan and the
hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.

If these recommendations are not followed, the result will be a build up of small copper deposits on
the surface of your hob which, if not cleaned after each use, will result in permanent marking of your
hob.

Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.

performance of the hob.

plates.

21

Temperature Conversion Chart

Gas

Mark

1

2

/

1

2

3

4

5

6

7

8

9

˚F

250

275

300

325

350

375

400

425

450

475

Main

Convection

Oven

120

140

150

160

180

190

200

220

–

–

Top

Convection

Oven

110

130

140

150

170

180

190

210

220

–

Main

Fan

Oven

100

120

130

140

160

170

180

200

210

220

22

Top Oven/Grill Cookery Notes (X253E)

The Top Oven is fitted with fixed ‘Stay clean’ sides and one rod shelf. It
is heated by two elements – the grill
floor of the oven—and has a fully
main oven. To heat the oven,
the required temperature as recommended in the Top Oven temperature
chart. The indicator light will immediately come on and remain on until the
oven reaches the required temperature. The light will then automatically go
off and on during cooking as the oven thermostat maintains the correct
temperature.

Top Oven for The Top Oven is used in exactly the same way as the Main Oven to
Cooking cook all types of food. It can either be used alone, to cook small

quantities of food, or in conjunction with the main oven to provide
additional cooking space, so often necessary when entertaining.
There are two cooking positions – the shelf placed directly on the
floor of the oven, or runner 1 from the floor of the oven. To correctly
position the rod shelf the side rods with “indents” must be
uppermost and to the rear, this forms an ‘arrest’ position in conjunction
with the embossed side liners. The correct positioning of
food is indicated in the temperature charts on pages 29 and 30.
These charts are a guide only giving approximate cooking temperatures
and times. To suit personal taste and requirements, it may be necessary
to increase or decrease temperatures by 10°C. Food must never be
placed directly on the floor of the oven with out a shelf in position, and
there should always be at least 25mm (1”) between the top of the food
and the grill element. Most foods are cooked at a lower temperature
in the smaller top oven than in a larger conventional main oven.
Always ensure a 7.5cm (3") gap is left at the front of the baking tray to
ensure even cooking. Do not use utensils larger than 300mm (12") x
230mm (9"). Large utensils should be used in the main oven.

element and an element under the

variable temperature control like the

turn the control knob clockwise, selecting

Cooking Meat/
Poultry in the for cheaper cuts of meat – casserole cooking, pot roasting, braising
Top Oven etc.

The Top Oven is most useful for the longer, slower cooking required

Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs)
in weight can be roasted in a small meat pan in the Top Oven, but
should preferably be ‘slow roasted’ or covered with a lid of
aluminium foil (one or two incisions in the top of the foil will allow
the meat or poultry to brown). Always ensure that there is at least
25mm (1”) between the top of the foil and the grill element. Do not
use the meat pan supplied for the main oven or the grill pan for
roasting in the Top Oven. Larger joints of meat weighing more than
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be
roasted in the main oven.

23

Top Oven/Grill Cookery Notes (X253E)

Top Oven as a Plates and dishes placed on the floor of the top oven will be heated
Hotcupboard when the main oven is in use. When the main oven is not in use (for

Grilling

instance when a meal is being cooked on the hob) place the plates
and serving dishes on the rod shelf using the bottom runner, and turn
the top oven control to approximately 100°C (200°F). A maximum
time of 10-12 minutes is all that is required to heat the plates and
dishes.

CAUTION: Accessible parts may become hot when the grill is in use.
Children should be kept away.

GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL/TOP OVEN
DOOR CLOSED.

Never line the grill pan with aluminium foil.

The grill control is designed to provide variable heat control of the grill
element. Please note that the grill will not operate unless the top oven
control is in the OFF position.
Open the top oven/grill door, preheat the grill at 6 setting for
approximately 5 minutes. When toasting the rod shelf is placed in the top
runner. Position the pan centrally below the grill element.
Leave the control at 6 for toast, sealing and fast cooking of foods. For
thicker cuts requiring longer cooking, turn the control to a lower setting
after the initial sealing on both sides at 6. The thicker the food the lower
the control should be set.
See chart on guide to grilling.

Remember to switch off the grill control at the end of cooking.

Grill Pan Handle

Fig. A Fig. B Fig. C

The grill pan handle is detachable from the pan to facilitate cleaning
and storage. The handle can be either detachable from or fixed to
the pan. For a fixed handle remove the screw and washers from the
grill pan bracket, tilt the handle over the recess adjacent to the
bracket, slide it towards the centre of the pan and let the handle
locate over the bracket. Replace screw and washers and ensure that
they are fully tightened up. For a detachable handle remove screw
and washers from the grill pan and retain for future use.
Please note, if a fixed handle is required, grill pan is unable to be
kept in the Main Oven with door closed. It may be stored in the
Top Oven with door closed.

24

Grill Chart (X253E)

Shelf Position

from Base

of Oven

2

1
2

Approx.
Cooking

Time

3-10 mins.
depending on type/
thickness of food

15-20 mins.Small cuts of meat,

20-25 mins.Chops, etc

Cook on base of pan
15-20 mins.

10-20 mins.Pre-cooked

Preheat pan first
8-12 mins.

5-7 mins.Browning of food

Food

Toasting of
Bread Products

sausages, bacon, etc.

Fish whole
Fillets

potato products

Pizzas

Preheat

for

5 mins.

6

4/5 2

4/5 1

4/5

4/5 2

4/5 1

61

The temperatures below relate to heat settings recommended on food packs.

High = 6
Medium High = 5
Medium = 4/5
Medium Low = 3
Low = 2
Very Gentle = 1

NEVER LINE THE GRILL PAN WITH ALUMINIUM FOIL.

25

Grilling (X153E, X156E & C220E)

GRILLING MUST BE DONE WITH THE GRILL DOOR OPEN. CONTROL
KNOBS MAY BECOME HOT DURING GRILLING.
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN THE GRILL
IS USED – CHILDREN SHOULD BE KEPT AWAY.

To operate the grill proceed as follows:

● Open the grill door.

● Pre-heat the grill on setting 6 for approximately 5 minutes. (see chart

on guide to grilling).

Grill Pan Handle

● Fix the grill pan handle securely in position. See below.

● Food which only requires browning should be placed directly on/in

the grill pan in the grill pan runner, or on the floor of the grill
compartment. (the grill pan grid may be removed.)

● Leave the control on setting 6 for toast, sealing and fast cooking of
foods. For thicker foods requiring longer cooking turn the control to a
lower setting after the initial sealing, on both sides, on setting 6. The
thicker the food the lower the control should be set.

Warning: Take care as the grill will be hot – always wear oven gloves.
Always ensure that the grill pan is clean BEFORE use. Excess fat
build up in the bottom of the pan could cause a fire hazard.
Never line grill pan with foil.

Fixing the Grill Pan
Handle

Recess

Fig. 1

26

The grill pan handle is detachable from the pan, to facilitate cleaning and
storage. Fix the grill pan handle securely in position before use.
The handle fits onto the grill pan edge with the small recess, Fig.1.
Tilt the handle over the recess and slide it towards the centre, Fig.2.
Ensure the handle is fully located. Insert the washer and fixing screw and
tighten fully to ensure handle is secured, Fig.3.

Fig. 2 Fig. 3

Always fit the screw prior to use.

Grilling (continued) (X153E, X156E & C220E)

The food to be cooked should be placed on the grill pan/grill pan food
support.
Place the grill pan on the runners and push back to the stop position
when the grill pan is correctly positioned beneath the grill element.

Plates and dishes placed on the floor of the grill compartment will be
heated when the oven is in use.

Grill Compartment
as a ‘Hotcupboard’

Do not operate the grill control when using the compartment as a

hotcupboard.

Do take care when removing plates, dishes and utensils from the grill
compartment when the oven is in use as they may become quite hot.

You may need to use oven gloves when removing warmed items.

27

Grill Chart (X153E, X156E & C220E)

Pre - heat the grill for 5 minutes on maximum control setting before grilling

GRILL CHART

Food

Toasting of Bread

products

Small cuts of meat,

sausages, bacon, etc.

Chops etc.

Gammon steaks

Chicken pieces

Fish: fingers

Whole
Fillets

Fish in breadcrumbs

Pre - Cooked potato

products

Pizzas

Browning of food

Grill Setting

6

5-6

5

5

5

5

5

6

Approximate Cooking time

3 - 10 mins.

15 - 20 mins.

20 - 25 mins. Wire food support used in upturned

position for chicken.

10 - 20 mins. Whole fish and fillets placed in the

base of the grill pan.

15 - 20 mins.

15 - 20 mins.

12 - 15 mins. in the base of the grill pan.

8 - 10 mins. Dish placed directly on base of the

grill pan and pan placed on the base of the grill

compartment.

The settings in the above guide have been developed to cook food successfully without

excessive fat spitting and splashing.

28

Time (approx.)

(1lb) + 20 mins extra

20-25 mins per 450g

25 mins per 450g

25 mins per 450g

(1lb) + 25 mins extra

(1lb) + 25 mins extra

(1lb) + 25 mins extra

25-30 mins per 450g

(1lb) + 20 mins extra

18-20 mins per 450g

- 2 hrs

2

/

1

1

12 mins per 450g (1lb)

13-15 mins per 450g (1lb)

e.g. 10kg (22lb) = 264 mins

e.g. 5kg (11lb) = 143-165 mins

˚C

160/180

160/180

160/180

160/170

160/180

150/160

150

140-150

Temperature

No

Pre-

heat

Beef

Meat

Oven

Position in

Oven Temperature Charts – Meat

Time (approx.)

35 mins per 450g (1lb) +

No

Lamb

(1lb)

35 mins over.

35-40 mins per 450g

40 mins over

40 mins per 450g (1lb) +

No

Pork

Shelf

placed

No

Veal

directly

on floor

of oven.

No

Chicken/

Turkey

(1lb)

(1lb) + 40 mins over

40-45 mins per 450g

40-45 mins per 450g

40 mins per 450g (1lb)

No

up to 4kg (8lb)

Turkey

up to 5.5kg (12lb)

No

over 5.5kg (12lb)

Casserole Stews

hrs

2

/

1

(1lb)

2-2

(1lb) + 25 mins over

25-30 mins per 450g

25-30 mins per 450g

˚C

Temperature

Pre-

heat

Top Oven Cooking (X253E) Fan Oven Cooking

Meat

190/200

170/180

Yes

Yes

Beef/ Lamb

(slow roasting)

Beef/ Lamb

(foil covered)

170/180

190/200

Yes

Yes

Pork

(slow roasting)

Pork

(foil covered)

170/180

190/200

Yes

Yes

Veal

(slow roasting)

Veal

(foil covered)

170/180

190/200

Yes

Yes

Poultry/Game

(slow roasting)

Poultry/Game

(foil covered)

150

Yes

If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.

Casserole

Cooking

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

Medium: 70˚C Pork: 90˚C

Well Done: 75˚C Veal: 75˚C

been reached.

Beef - Rare: 60˚C Lamb: 80˚C Poultry: 90˚C

29

8-10

15-20

Time in mins.

20-25

15-20

12-15

75-90

45-50

on size.

Depending

40-45

on use.

Depending

20-25

40-50

105-135

45-50

180-240

Oven Temperature Charts – Baking

˚C

210/220

Temperature

Fan Oven Cooking

Yes

Pre-

heat

In Oven

Position

Runner 1 from

bottom of oven

9-12

Time in mins.

˚C

200

Top Oven Cooking (X253E)

Temperature

Yes

Pre-

heat

170/180

160/170

floor of oven

Runner 1 from

bottom of oven

Shelf placed directly on

20

15-20

180

170

Yes

Yes

180/200

170/190

Yes

Yes

Runner 1 from

Runner 1 from

bottom of oven

bottom of oven

15

9-12

190/200

180/190

Yes

Yes

140/150

floor of oven

Shelf placed directly on

60-90

190/200

130/140

floor of oven

floor of oven

Shelf placed directly on

Shelf placed directly on

40-45

120-135

150

Yes

190/200

Yes

150/170

Yes

190/200

180/190

Yes

Runner 1 from

Runner 1 from

bottom of oven

bottom of oven

40-45

on use

Depending

190/200

200/220

Yes

Yes

190/200

130/140

Yes

floor of oven

Runner 1 from

bottom of oven

Shelf placed directly on

40-45

105-135

140

200/210

Yes

Yes

140/150

200/210

Yes

floor of oven

Runner 1 from

bottom of oven

Shelf placed directly on

45-50

25-30

150

200/210

Yes

Yes

80-90

Runner 1 from

bottom of oven

150-180

100

Yes

Baking

Food

Scones

Small Cakes

Victoria Sandwich

Sponge Sandwich

Swiss Roll

Rich Fruit Cakes

Semi-rich Fruit Cake

Shortcrust Pastry

Yorkshire Pudding

Puff Pastry

Individual Yorkshire

Milk Pudding

Puddings

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.

30

Baked Custard

Bread

Meringues

Main Oven Cookery Notes

The oven is fitted with ‘Stay clean’ liners and two rod shelves.

To heat the oven, turn the control knob clockwise,
required temperature 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
thermostat maintains the correct temperature.

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 are a guide only, giving approximate cooking temperatures
and times. To suit personal taste and requirements, it 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. 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.
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.

cooking as the oven

selecting the

Temperature When three shelves are used to cook large quantities of food for
and Time 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 large 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.

31

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
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. 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 instructions, and remember to
reduce the temperatures given for conventional ovens by
approximately 25˚C and the time by approximately 10 minutes per
hour.

(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.

1

/2lbs) should be

Frozen Meat
and Poultry in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at

Joints of meat and whole birds should be defrosted slowly, preferably

room temperature (allowing 2-3 hours per 450g, 1lb).

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.

32

Using the Main Oven for Other Functions

‘S’ SLOW Setting

This is used for slow cooking, keeping food warm and warming plates for short
periods. Extra care should be taken when warming bone china, as it may be damaged
in a hot oven.

DO NOT place food or plates directly on the oven floor as this could damage both the
oven lining and the plates which are being warmed.

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 joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.

Operation:

1. Place the prepared food in the main oven and ensure the door is fully closed.

2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control

clockwise ensuring the oven door is fully closed.

Storage and re-heating of food:

1. If food is to be frozen or not used immediately, place it in a clean container
and cool as soon as possible.

2. Always thaw frozen food completely in the refrigerator before re-heating.

3. Always reheat food thoroughly and ensure it is piping hot before serving.

4. Only re-heat food once.

Points to consider when preparing food for “SLOW” cooking:

1. Make sure that the dishes to be used will fit into the oven ensuring enough room for
air to circulate.

2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if
they are cooked for 1-2 hours longer then deterioration in their appearance may be
noticed.

3. Never cook joints of meat over 2.7kg (6 lb) or poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry are stuffed before cooking on
the slow setting.

4. To seal in the meat juices, always cook meat or poultry at 170˚C for 30 minutes before
wrapping in foil and placing on a rack over a tin (to allow good air circulation) before
turning the control to the slow setting and cooking immediately.

5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a
meat thermometer before serving.

6. Always thaw frozen foods completely before cooking. We do not recommend placing
frozen food in the oven to cook.

7. Always bring soups, liquids and casseroles to the boil before placing in the oven.

8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with
foil to prevent loss of moisture.

9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.

10. Always adjust seasoning before serving.

11. If using dried red kidney beans it is important that the beans are soaked and then
boiled for a minimum of 10 minutes before using in any dish to destroy any toxins.

12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid
overcooking.

33

Care and Cleaning

TURN OFF THE MAIN COOKER WALL 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 UNLESS
SPECIFIED BELOW.

Cleaning materials
to avoid

1. Plastic or nylon pads / scourers, these may scratch the surface.

2. Household abrasive powders.

3. Oven chemical cleaners, aerosols and oven pads.
Caustic cleaners such as these will etch the surface and attack the
metal frame.

4. Bath and sink cleaners may mark the surface.

Electric sealed
hotplates
(X153E, X253E and
C220E)

Ceramic hob
(X156E)

The cleaning of sealed hotplates should be done when they are cold,
using a soap filled Brillo pad, following the
ensure that any stubborn,
a damp clean cloth, making sure that all the cleaner has been removed.
Finally, turn on hotplate to warm for a few minutes, then smear with a
little cooking oil to provide a protective coating, or the restorative agent
Homecare Four Hob, available from Credacare Spares or leading
supermarkets. 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.

Note: We do not recommend the use of decorative covers over the hot
hotplates as these can hold condensation and cause corrosion. Accidental
operation with a cover in place can cause intense heat. Never place
saucepan lids on the hotplates, as this may cause corrosion.

To reduce the amount of cleaning always ensure that the hob and
cooking utensils are clean and dry before use. Regular use of cleaner
conditioner is recommended for proper care and protection of the hob
surface. Apply conditioner before using the hob for the first time. It
contains a mild cleaning agent, so that subsequent applications may
clean off soil and apply a protective film at the same time. For stubborn
stains or heavy soiling use any of the following materials, and finish off
with conditioner.

1. Cif, non-scratch scouring cream.

2. Liquid Gumption Kitchen Cleanser.

3. Special Powder Cleanser.

Powder Cleanser – Mineral deposits that are present in hard water, and
some foods, may cause ‘discolourations’ that appear in the form of grey
or brown stains. The stains sometimes appear to be in or under the glass
surface. If there are some persistent stains after using any of the other
recommended cleaning materials, powder cleanser may be applied,
following the manufacturers instructions. Do not use abrasive cleaners
or the powder cleanser on the painted metal framework.
Cleaner Conditioner – Regular use of the conditioner will make the
surface easier to clean thus ensuring that years of heavy abrasive
cleaning do not progressively dull the surface.

burnt on spillages are removed. Wipe over with

grain of the hotplate. This will

34

Care and Cleaning

Grill

Control Panel

Decorative Trims

Doors

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 compartment, use a fine steel wool
soap pad to remove stubborn stains from the grill runners (X153E, X156E
& C220E), the grill deflector plate (X253E)and the floor of the
compartment.

Wipe over the control panel 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.

It is advisable to clean the decorative trims regularly to prevent any build
up of soiling. The recommended method of cleaning is to wipe over the
trims with a soft cloth wrung out in warm water or mild non-abrasive
cleaner. (If in doubt try the cleaner on a small area of trim which is not
noticeable in normal use). Then, after wiping with a cloth wrung out in
clear water, dry with a soft clean cloth.

Wipe over the outer door glass panels 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. Ensure that glass doors are not subjected to any sharp

mechanical blows.

Glass Inner Door Panel (where fitted) – open the door fully and unscrew the

two screws securing the glass panel, taking care not to allow the glass to fall.
The glass panel may now be washed at the sink. Stubborn stains can be
removed by using a fine steel wool soap pad. Ensure the glass panel is not
subjected to any sharp mechanical blows. Take particular care not to damage
the inner surface which is coated with a heat reflective layer. After cleaning, rinse
and dry with a soft cloth. For slight soiling the inner glass panel may be cleaned,
while still warm, without removing it from the door.

Warning: Oven must not be operated with inner door glass removed.

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.
Take care that the rating label edges are not lifted during cleaning, and
furthermore that the lettering is not blurred or removed.

35

Care and Cleaning

Ovens

Oven Liners

Oven Lamp
Replacement

Remove the rod shelves and grill pan.
Use a fine steel wool soap pad to remove stubborn stains from the
rod shelves, grill 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
cooking 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.

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 rinsing in clean water.

Open the oven door and remove the rod shelves. Using a suitable cloth to
protect the fingers grip the light glass dome, unscrew anti-clockwise and
lift. Reach into the aperture with fingers, and unscrew the lamp anti­clockwise. Fit replacement lamp (15W 300˚C rated SES), refit dome.

WARNING: To avoid electric shocks - please ensure that the

electricity supply to the appliance is switched off and the

appliance is fully cold, before removing the lamp lens.

36

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.

Oven Baking

Uneven rising of cakes

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.

Sinking of cakes

The following may cause cakes to sink:

1. Preheat of fan ovens.

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
personal taste.
Do not use utensils greater than 2

1

4

/

ins in height.

Top Oven Baking
(X253E only)

Uneven cooking front
to back

Uneven cooking of
cakes

Uneven rising of cakes

Food is taking too long
to cook

Ensure the cooking utensil is at least 3ins from the front
of the shelf.

1. Too large baking sheet used. (See 'Cookery Notes')

2. Over loading of oven and always ensure even air
gaps around baking tins.

Ensure that the shelf is level (see above) and that the
food is positioned centrally in the oven.

Ensure that the cooking utensil used in the top oven is
not larger than 12ins x 9ins, e.g. the main oven meat pan.
Only cook one item at a time to avoid overloading the
oven.

37

Something Wrong with your Cooker?

Before calling a Service Engineer, please check through the following lists.

THERE MAY BE NOTHING WRONG.

Problem

Slight odour or small amount
of smoke when using the
cooker for the first time.

Nothing Works

Oven temperature seems
too high or too low.

Oven does not cook evenly.

Top oven and grill do not
work. Main oven works.

(X253E only)

Hotplates are slow to boil or
will not simmer

Marks appearing on
hotplates.
Can not clean hob /
hotplates.

Grill not working.

(X253E only)

Grill not working.

(X153E, X156E & C220E only)

Grill keeps turning on and
off.

Condensation on the wall at
the rear of the cooker.

Steam / Condensation in the
oven after use.

Cooling fan continues
running after all controls are
turned off (X253E only)

If you have been through the above list and there is still a problem, contact Service:

38

Check

This is normal and should cease after a short period.

Is the main cooker wall switch turned on?
There may be no electricity supply.

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.

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.

Operating the cooker under the following conditions may cause
a safety cut-out to operate:

a) grilling with the top oven door shut.

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/top oven is now operating correctly.

Check that your pans conform to the recommendations in these
instructions.

The hob surround can be cleaned with warm soapy water and a
cream cleaner, such as Cif. The sealed hotplates should be
cleaned regularly, (please refer to the Care and Cleaning section
for further information.
Please note that replacement hob cleaning kits are available
from our parts department (see Back Cover for contact number).

Grill will not work unless the Top oven control is in the OFF
position.

The grill door MUST be open.

When the grill control is operated at a setting less than
maximum, this is normal regulator operation, not a fault.

Steam and/or condensation may appear from the vent at the rear
of the appliance when using an oven particularly for foods with a
high water content e.g. frozen chips, roast chicken etc. This is
normal and any excess should be wiped off.

Steam is a by-product of cooking any food with a high water
content. To help minimise always:

a) Try to avoid leaving food in the oven to cool after being cooked.
b) Use a covered container, wherever possible

This is normal and not a fault. The cooling fan will stop when the
cooker has cooled.

see Key Contacts (back cover).

Key Contacts

After Sales Service

Over 1100 trained specialists, directly employed by us, to ensure that you can have

complete confidence in both the appliances and services we offer.

Repair Service and Information Help Desk

UK: 08709 066 066

Monday to Friday, 8am to 7.30pm

Saturday, 8.30am to 5.30pm

Sunday, 9.30am to 3.30pm

www.hotpointservice.co.uk

Republic of Ireland: 1850 302 200

Note: Our operators will require the following information:

Model number

Serial number

Extended Warranties

UK 08709 088 088

Monday to Sunday, 8am to 8pm

www.hotpointservice.co.uk

Republic of Ireland: 1850 502 200

Genuine Parts & Accessories

Monday to Friday, 8.30am to 5pm

Indesit Company UK Limited, Morley Way, Peterborough, PE2 9JB

PRINTED BY SIMLEX .FOUR ASHES, WOLVERHAMPTON. 01/2005 Part No. 195045501.01

UK: 08709 077 077

Saturday, 8.30am to 12noon

www.hotpointservice.co.uk

Republic of Ireland: [phone]

www.hotpoint.co.uk