Hotpoint-Ariston HBEW62 User Manual

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Page 1

HOTPOINT

SLOT-IN COOKER

USER HANDBOOK AND

INSTALLATION INSTRUCTIONS

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.

Page 2

Before you operate your new Hotpoint Cooker

Please read these instructions fully.

1. ENSURE THAT THE COOKER IS INSTALLED BY A QUALIFIED ELECTRICIAN FOLLOWING THE INSTRUCTIONS BELOW.

2. For your own safety and to get the best results from your cooker it is important to read through this Handbook before

using your cooker for the first time.

Installation

● Siting the Cooker

The cooker is designed to be flush between standard kitchen units spaced a minimum 600mm apart. The clearance side need only be sufficient to allow withdrawal of the cooker for servicing. It can be used with cabinets on both. It can also be used freestanding. Adjacent side walls which project above hob level should be protected by heat resistant material but in any case should not be nearer to the cooker than 150mm. (This is a type X appliance regarding installation requirements.) Any overhanging surface or cooker hood should not be nearer than 650mm.

WARNINGS – ENSURE THAT THE OVEN IS INSTALLED WITHIN THE RECOMMENDED MEASUREMENTS THIS ALLOWS SUFFICIENT VENTILATION AROUND THE OVEN PREVENTING A BUILD UP OF HEAT WHICH COULD CAUSE PROBLEMS WITH ADJACENT KITCHEN UNITS.

● Unpacking the appliance

The cooker should be carefully unpacked and checked for damage. Ensure that no packaging material is left inside the oven cavities.

● For your own safety, we recommend that your cooker is installed by a competent person – such as one who is registered with NICEIC (National Inspection Council for Electrical Installation Contracting). The cooker should be installed in accordance with the latest Edition of the IEE Regulations.

WARNINGS - INCORRECT INSTALLATION COULD AFFECT THE SAFETY OF THE APPLIANCE.

● IMPORTANT: The earth connection on this appliance must be made using a box spanner to avoid strain on adjacent terminals.

● The installer must check that the voltage shown on the rating plate corresponds with the house electricity supply.

● The cooker must be connected to a suitable double pole isolating switch (cooker control unit) having a contact

separation of at least 3mm in all poles placed in a readily accessible position adjacent to the cooker.

● Ensure that the mains cable is routed away from any brackets affixed to the rear panel (especially the vent outlet covers) and is not trapped to the rear wall when pushing the cooker into position in or between cabinets.

● To gain access to the mains terminal block to connect the supply cable, the installer must remove the mains terminal cover located at the lower right hand side of the rear panel.

● The power supply cable should conform to BS.6004 with a conductor size of 6mm

● The main cooker control unit must be switched ON for any part of the cooker to function. In houses fitted with a

30 milliamp RCCB, the combined use of your slot-in cooker and other domestic appliances may occasionally cause the RCCB to trip. In the unlikely event of the RCCB repeatedly tripping contact your local Hotpoint Service Office. In some instances it may be necessary to fit a 100 milliamp RCCB.

● This appliance conforms to B.S. EN 55014 regarding suppression of Radio and Television reception interference.

●

Levelling

Two rear wheels and two front feet are fitted which can be adjusted up or down to set the height (900mm - 915mm) and level the cooker.

1. The rear wheels can be raised or lowered from the BACK of the cooker by adjusting the levelling screws ‘A’ in the plinth.

2. The front feet can be simply screwed in or out to lower or raise the front of the cooker.

CAUTION: Some soft floor coverings may get damaged if the cooker is not moved carefully. NOTE: Ensure oven shelves are level by using a spirit level on the rod shelves.

- ALL APPLIANCES MUST BE EARTHED.

- BEFORE CONNECTING OR INSTALLING THE COOKER THE ELECTRICITY SUPPLY MUST BE SWITCHED OFF.

either

one side or

VIEWED FROM REAR

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Contents Page

Before you operate your new Hotpoint Slot-in Cooker 2

Introduction 4

Safety Information 5-6

The main parts of your Cooker 7-8

The cooking systems in your Cooker 9

Temperature Conversion Chart 10

The Controls 11-12

The Timer 13-18

Use and Care of the Ceramic Hob 19-21

Top Oven – Grilling 22-23

Top Oven – Conventional Cooking 24

Cooking Temperature Charts 25-26

Main Oven – Fan Cooking 27

Eco Cooking – Main Oven 28-38

Care and Cleaning of the Cooker 39-41

If something goes wrong / If it still won’t work 42

Hotpoint Service Cover 43

Key Contacts back page

This appliance conforms to the following EEC Directives:

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

93/68/EEC

Page 4

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 responsibility 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.

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.

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Safety Information

When used properly your appliance is completely safe but as with any electrical product

PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.

there are certain precautions that must be observed.

Always

● 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.

● 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.

●

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 hotplates or pans.

●

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

● Always turn off the electricity supply at the wall switch and allow the appliance to cool before cleaning (or changing an oven lamp if fitted).

●

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

● Always keep the oven/grill door closed when the appliance is not in use.

● 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 when removing items from the grill compartment when the lower oven is in

use as the contents will be hot

● Always 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.

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Safety Information

Never

● Never stare at Halogen heating units

● 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 or pressurised containers 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 DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.

● 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.

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 FIRE as the force

of the extinguisher is likely to tip the pan over.

Never use water to extinguish oil or fat fires.

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The Main Parts of your Cooker

WARNINGS: DO NOT TOUCH THE OVEN DOORS WHEN THE OVEN IS IN USE AS THESE AREAS CAN BECOME HOT.

MODEL EW81

Dual Circuit

Speedglo Cooking

Zone

Control Panel and Timer)

Drop Down Top Oven Door

Glass panel

Ceramic Hob with Two

Speedglo Cooking Zones

Halogen Speedglo Plus

Top Oven – Grilling and

Conventional Cooking.

Fittings supplied:

One oven shelf. Grill pan with grid and handle. Catalytic side liners.

Main Oven – Fan Cooking Fittings supplied:

Two reversible oven shelves Meat pan with anti-splash tray. Catalytic sides and back panels.

Rating plate

Adjustable feet front Adjustable wheels at rear

NOTE: To keep the controls cool when the appliance is used, a gentle flow of air may be blown from beneath the control panel. If the appliance is still warm, this cooling fan may run on or restart itself when all controls have been turned off. This is normal and is not The fan will stop once the appliance has cooled.

NOTE: Children should not be allowed to play with the appliance or tamper with the controls.

a fault.

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The Main Parts of your Cooker

WARNINGS: DO NOT TOUCH THE OVEN DOORS WHEN THE OVEN IS IN USE AS THESE AREAS CAN BECOME HOT.

MODEL EW61 / EW62 (See note below)

Control Panel and Timer

Drop Down Top Oven Door

Rating plate

Adjustable feet front Adjustable wheels at rear

Ceramic Hob with Four

Speedglo Cooking Zones

Door Handle

Top Oven – Dual Grill and

Conventional Cooking.

Fittings supplied:

One oven shelf. Grill pan with grid and handle. Catalytic side liners.

Main Oven – Fan Cooking Fittings supplied:

Two reversible oven shelves Meat pan. Catalytic sides and back.

a fault.

NOTE: Children should not be allowed to play with the appliance or tamper with the controls.

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The cooking systems in your Cooker

Your new cooker is equipped with three different cooking systems:

1. Conventional Heating (Top Oven)

– with upper and lower heat. This system is particularly suitable for roasting and baking on one shelf only.

2. Variable Grilling (Top Oven) – the

oven can also be used for conventional grilling with a full or half width fully controllable grill. Note: The Top Oven

Door should be open when grilling.

gives improved efficiency and, in general, enables the use of lower temperatures for cooking. It also means that there is less need to be particular about shelf positions and that you can bake at more than one level simultaneously (Batch Baking).

These three systems of cooking are described more fully in the separate Recipe Book and we would suggest you read right through the Introductory Section of that book before using the oven.

PLEASE NOTE that when the cooker is used for the first time a slight odour may be emitted due to the ‘burning off’ of any temporary finish on oven fittings and elements and the removal of moisture absorbed by the lagging. The odour will cease after a short period of use. Ensure that the room is well ventilated (eg. open a window or door) 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 new smell has ceased.

3. Fan Cooking (Main Oven) – the fan

oven operates by constantly blowing heated air, from an element wrapped around the fan, into the oven. This

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Temperature Conversion Chart

Conventional Electric Fan Oven Gas Mark

˚F ˚C ˚C

200˚ 100˚ 80˚

225˚ 110˚ 90˚

250˚ 130˚ 110-120˚

275˚ 140˚ 120˚ 1

300˚ 150˚ 130-140˚ 2

325˚ 160˚ 140˚ 3

340-350˚ 170-180˚ 160˚ 3-4

350-375˚ 180-190˚ 160-180˚ 4-5

375-400˚ 190-200˚ 170-190˚ 5-6

400-440˚ 200-225˚ 190-200˚ 6-7

450-500˚ 230-250˚ 210-220˚ 8-9

Temperatures

The recommended temperatures given are for conventional and fan ovens. When using a fan oven it will be necessary to reduce the cooking time by 10 minutes per hour, and lower the temperature by up to 30˚C. Also, in the majority of cases, it is not necessary to pre-heat the oven. However, pre-heating is recommended when cooking items which require less than 25 minutes cooking time and such items as Yorkshire puddings, whisked sponges and bread. Your experience with the cooker will enable you to select the cooking time and temperature best suited for your recipe.

Condensation

Condensation may become evident on the inner door and water may drip through the vent. This is normal when heat and moisture are present and may be a result of any of the following:

1. Kitchen temperature and ventilation.

2. The moisture content of the food eg. meat, roast potatoes, Yorkshire pudding, roasting meat, etc.

3. The quantity of the food being cooked at any one time.

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The controls

Switch on the electricity supply to the cooker at the Cooker Control Unit.

Hob Controls

(see below)

Hob Controls

As each control knob is turned clockwise, figures from 1 & 6 appear in the window above the control knob. Setting 6 is the highest/hottest and gives 100% power. Setting 1 is the lowest/coolest and gives about 7% power (see page 12 for ratings). Variable power is obtainable on each of the heating areas by selecting any number between 1 & 6.

Left Rear Control (Model EW81)

This is to control a dual circuit plate with two elements. By turning the knob clockwise the whole hotplate is switched on, numbers 1 & 4 will appear in the window above the control knob, 4 is the highest setting. With the knob turned anticlockwise only the inner part of the hotplate is switched on, this is also indicated by numbers 1 & 4 in the window above the control knob, 4 is the highest setting. Variable power for either the whole or the inner part of the hotplate is obtained by selecting any

Top Oven Neon

Top Oven Control (see page 12)

Timer (see page 13)

Main Oven Control (see page 12)

Grill Control (see below)

Main Oven Neon

number between 1 & 4. The ‘off’ position is identified by an ‘O’. The hob hot warning light will operate soon after any of the heating areas are switched on (EW81). It will remain illuminated until the ceramic surface has cooled down and it is safe to touch.

Grill Control - Top Oven

The grill control will not operate unless the top oven control is in the ‘O’ off position. The grill control provides fully variable heat control for either the twin grill or single (left hand side) grill by selecting any number between 1 & 4. When turned clockwise the twin grill will be switched on and any power setting from 1 & 4 can be selected. The power level numbers are indicated in light red. When turned anti-clockwise the single grill will be switched on and any power level from 1 & 4 can be selected. The power level numbers are indicated in light red. The ‘off’ position is identified by an ‘O’.

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The controls (continued)

Top Oven Control

This control switches on the top and bottom heating elements in the top oven. The temperature in the top oven can be set anywhere between 100˚C and 220˚C. The orange thermostat light will glow initially and remain on until the oven reaches the required temperature. It will then cycle off and on as the oven thermostat maintains the correct temperature. The ‘off’ position is identified by an ‘O’.

Main Oven Control

This control switches on the Main oven.

1. To select Fan Cooking: Turn the control clockwise and select any temperature between 80˚C and 230˚C. As the control is turned the fan will start, the oven interior light and the orange Main Oven thermostat light will come on and the heating element around the fan will start heating. The fan and oven interior light will remain on throughout cooking. The orange Fan Cooking neon light will come on and remain on until the oven reaches the required temperature. It will then cycle off and on as the oven thermostat maintains the correct temperature.

Notes

1. Never operate both the top oven

grill control and top oven control together.The grill will not operate unless the top oven control is in the ‘O’ off position.

2. If either oven does not switch on when the control is turned check that the timer is in Manual operation.

Eco Setting

The main oven has an Economy Setting to select, turn main oven control to the Eco Setting (see pages 28-38).

NOTE: Eco Cooking can be cooked automatically (see timer instructions)

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Electronic Clock & Automatic Oven Timer Operation

CLOCKFACE

The timer incorporates a 24 hour clock.

Ensure the correct time of day is always set, before using you cooker. PLEASE NOTE THAT THE DISPLAY WILL DIM BETWEEN 22.00 HOURS AND 06.00 HOURS TO PREVENT GLARE. However, should you operate the timer during these hours the display will return to normal brightness for a few seconds and then dim again.

SYMBOLS

will light up when you select a Minute Minder Period and will remain lit for the period set. At the end of the Minute Minder Period, the timer will emit an audible tone for 2 minutes, the symbol will start to flash and will continue to flash until the Minute Minder function is cancelled.

This “Cookpot” symbol will light up either:–

– When you press the Cook Period Button and set a length of time for an

Auto Cooking Programme. (It will go out again a few seconds after you

release the timer buttons). – During the actual Cook Period.

“AUTO” will light up:– – When the timer is first turned on it will flash. (It will go out when a time of day

is set. – When an Auto Cooking Programme has been set. The “Auto” symbol will flash at the end of an Auto Cooking programme to indicate that the programme has finished.

(When the “Auto” symbol is flashing, to return the oven to Manual operation, turn the oven controls off, ensure that the correct time of day is set, and press the “Manual” button twice – The “Auto” symbol will go out).

Note: If at any time the display shows a ‘KEY’ symbol, it is likely that the timer has been set incorrectly. OVEN COOKING IS NOT POSSIBLE. The ‘KEY’ symbol can be deleted and the cooker returned to manual operation by:

- Simultaneously pressing the Minute Minder and the Cook Period buttons for a period of approximately 8 seconds.

- Releasing the buttons and pressing the ‘+’ button.

TIMER FUNCTION BUTTONS

Minute Minder Button

Here you can set a time period of up to 23 hours 59 minutes, that will count down. When it reaches zero, the timer will emit an audible tone.

For Example: If you set 20 minutes, the audible tone will occur 20 minutes later.

AUTO COOKING PROGRAMME

Cook Period Button

End Time Button

Manual Button

“+” and “–” Buttons

Cook Period is the actual length of time for which, the timer will switch the oven(s) on as part of an “Auto Cooking” programme. (e.g. If you set 2 hours, the food will be cooked for 2 hours).

The time of day at which you want an “Auto Cooking” programme to end. For Example: If you set a “Cook Period” for 2 hours, and “End Time” of 11:00. The

timer will switch the oven(s) on at 9:00 and turn the oven(s) off at 11:00. You will hear a audible tone at 11:00, to indicate that the Auto Cooking Programme has finished.

Notes:

- When setting an Auto Cooking programme you will need to set the oven controls(s) to the required temperature(s) when you set the timer.

- If an Auto Cooking programme has been set the oven(s) will only operate during the pre-programmed time.

Needs to be pressed to cancel an Auto Cooking programme and return the ovens(s) to Manual operation.

Used to adjust the various timer function settings.

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Electronic Clock & Automatic Oven Timer Operation

SETTING THE TIME OF DAY

Step 1 Make sure all oven controls are turned Off.

Step 2 Check the electricity supply to the cooker is turned on.

Step 3 When switched on the display will show 0.00 and Auto symbol will be

flashing intermittently.

Step 4 Press & hold in both the & buttons together.

Step 5 With the & buttons still held in, press either the “+” or “–” buttons to

set the correct time of day.

Step 6 Release all the buttons simultaneously.

THE TIME OF DAY IS NOW SET.

To change the time of day repeat Steps 4, 5 & 6 above.

Note: You cannot adjust the time of day if the timer has been set for an

Auto Cooking Programme.

SETTING THE MINUTE MINDER

Step 1 Ensure the time of day is set correctly.

Step 2 Press and hold the button, a symbol will light up.

Step 3 With the button held in, set the required Minute Minder time using the

“+” and “–” buttons.

Release all buttons and the timer display will revert back to the time of day. Bell symbol will remain lit to signify that a Minute Minder period has been set.

At the end of the set time a bleeping sound will be heard, and the symbol will flash for approximately 2 minutes. After approximately 2 minutes the bleeping sound will stop and the symbol will go out automatically.

Step 4 To cancel the bleeping sound within the two minutes press the button.

Note 1 When the Minute Minder has been set, the time remaining can be checked at any

time by simply pressing the Minute Minder button.

Note 2 If necessary the Minute Minder can be cancelled before the tone sounds by

pressing and holding the Minute Minder button and then at the same time pressing the “–” button until 0.00 appears in the display window.

Page 15

Electronic Clock & Automatic Oven Timer Operation

AUTO COOKING PROGRAMMES

There are two Auto Cooking programmes that can be selected using your timer:– (a) To set the timer to switch the oven(s) On and Off Automatically

(b) To set timer to switch on immediately and OFF automatically after a set cook period.

a) TO SET THE TIMER TO SWITCH THE OVEN(S) ON AND OFF AUTOMATICALLY

This allows you to cook at a specified time for a chosen period before the oven switches off Automatically.

Step 1 Check that the correct time of day is set, if not follow instructions for setting the time of day. Step 2 Place food onto the correct shelf position in the oven and close the oven door(s).

Step 3 Press and hold in the button.

The display will read 0.00 with the cookpot ( ) symbol lit.

Step 4 With the button still held in, set the required Cook Period

using the “+” and “–” buttons.

Release the buttons and the timer display will revert to the time of day with the Auto symbol and Cookpot ( ) symbol lit.

Step 5 Press and hold in the button.

The display will read the earliest possible end time for the Cook Period that you have set above. The Auto symbol and Cookpot ( ) symbol lit.

Step 6 With the button still held in, use the “+” and “–” buttons to set

the “End Time” (i.e. The time you require the oven to switch off).

Release all the buttons and the timer will revert back to the time of day.

The “Auto” symbol will remain lit to signify that an Auto Cooking Programme has been set. The ( ) symbol will go out.

Step 7 Turn the oven control(s) to the required temperature, and if

necessary select the appropriate oven function.

Note: If your appliance has two ovens: When the timer has been set for one oven it is possible to use the other oven only during the same Automatic programme.

At the end of the Automatic Cook Period the Auto Symbol will flash and an intermittent bleeping sound will be heard. The bleeping sound will continue for approximately 2 minutes unless cancelled. The “Auto” symbol will continue to flash until the timer is returned to Manual operation (see below).

Step 8 Press the button to cancel the bleeping sound.

(If 2 minutes has not elapsed).

Step 9 Turn the oven control(s) to the OFF position.

Step 10 Press the button again to return the oven(s) to Manual Operation.

(The Auto symbol will go out)

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Electronic Clock & Automatic Oven Timer Operation

Note 1 When cooking automatically the Cook Period can be checked at any time by simply

pressing the Cook Period button.

Note 2 When cooking automatically the End Time can be checked at any time by simply

pressing the End Time button.

b) TO SET TIMER TO SWITCH ON IMMEDIATELY AND OFF AUTOMATICALLY AFTER A SET COOK

PERIOD

Step 1 Check that the correct time of day is set, if not follow instructions for setting the time of day. Step 2 Place food onto the correct shelf position in the oven and close the oven door(s). Step 3 Turn the oven control(s) to the required temperature, and if necessary select the appropriate oven

NOTE: The Cookpot symbol disappears

function.

Step 4 Press & hold in the button, the display will read 0.00 and the

cookpot ( ) symbol will light up.

With the button still held set the required Cook Period using the “+” and “–” buttons. Example: 1hr 30 minutes (as shown).

Note: Cook Period is the length of time the food requires to cook.

Step 5 Release all buttons.

The timer display will revert to the time of day with the Auto symbol lit & Cookpot symbol remaining lit.

At the end of the Cook Period the “Auto” symbol will flash and an intermittent bleeping sound will be heard. The bleeping sound will continue for approximately 2 minutes unless cancelled. The “Auto” symbol will continue to flash until the timer is returned to Manual operation (see below).

Step 6 Press the button to cancel the bleeping.

(If 2 minutes has not elapsed)

Step 7 Turn the oven control(s) to the OFF position.

Step 8 Press the button again to return the cooker to Manual operation.

(The Auto symbol will go out).

Page 17

A U T O

Electronic Clock & Automatic Oven Timer Operation

TO CANCEL AN AUTO COOKING PROGRAMME BEFORE THE COOK PERIOD HAS FINISHED.

Step 1 Turn the oven control(s) to the OFF position.

Step 2 Press and hold in the button.

Step 3 With the button still held in, return the display to 0.00 by

pressing the “–” button.

Step 4 Release the and “–” buttons and the display will revert to

the time of day and the “Auto” symbol will flash.

Step 5 Press the button to return the oven(s) to “Manual” operation.

The “Auto” symbol will go out.

Note 1 When cooking automatically the Cook Period can be checked at any time by simply pressing

the Cook Period button.

OTHER NOTES ON TIMER OPERATION

1. When cooking Automatically the Cook Period can be checked at any time simply by pressing the Cook

Period button.

2. When cooking Automatically the End Time can be checked at any time by simply pressing the End Time

button.

3. Having set a Cook Period and End Time an electronic device stores the information. The device within the

timer will switch the oven(s) on and off at the required times.

4. When setting an Auto Cooking Programme and a mistake is made, to clear:–

(a) Press and hold in the button. (b) With the Cook Period button still held in, return the display to by pressing the “–” button. (c) Release the & “–” buttons, and the display will revert to the time of day and the “Auto” symbol will

flash. (d) Press & release the button. (e) Start the sequence again.

5. If at any time the display shows three flashing zero’s 0.00. It is likely that the electricity supply to the oven

has been interrupted. Reset the timer to the correct time of day.

Food in the oven may, therefore, not have been cooked, before serving check food is thoroughly heated and completely cooked.

6. To set each function always press and hold the required function button and at the same time press “+” or

“–” buttons.

Note: Between the hours of 22.00 & 06.00 the display dims to prevent glare.

However, if you should operate a button during this period, the timer will return to normal brightness for a few seconds and then dim again.

Page 18

Automatic Cooking NEVER OPERATE THE GRILL WHEN THE OVENS ARE SET TO COOK AUTOMATICALLY.

Hints on Automatic Cooking

1. Select foods which will take the same time to cook and require approximately the same temperature.

2. Set the oven timer so that the food has just finished or about to finish cooking on your return to the oven. This will ensure the food has not cooled down and does not require reheating before serving.

3. Food should be as cold as possible when it goes into the oven, ideally straight form the refrigerator. Frozen meat and poultry should be thawed thoroughly before it is put into the oven.

4. We advise that warm food should never be placed in the oven if there is to be a delay period. Stews prepared by frying the meat and vegetables should be cooked as soon as possible.

5. We advise dishes containing left over cooked poultry or meat, for example shepherd's pie, should not be cooked automatically if there is to be a delay period.

6. Stews and joints should be cooked by the long slow method, so that the delay period is kept to a minimum.

7. On warm days, to prevent harmful bacteria growth in certain foods (ie: poultry, joints, etc) the delayed start should be kept to a minimum.

8. Wine or beer may ferment and cream may curdle during the delay period, so it is best to add these ingredients just before serving.

9. Foods which discolour should be protected by coating in fat or tossing in water to which lemon juice has been added, prior to placing food in the oven.

10.

Dishes containing liquid should not be filled too full to prevent boiling over.

11. Foods should be well sealed (but not airtight) in a container to prevent the loss of liquid during cooking. Aluminium foil gives a good seal.

12. Ensure food is cooked thoroughly before serving.

Page 19

Using the Ceramic Hob

WARNING: DO NOT USE THE HOB IF IT IS CRACKED. SWITCH OFF AT THE COOKER CONTROL PANEL IMMEDIATELY AND CONTACT YOUR NEAREST HOTPOINT SERVICE OFFICE (SEE BACK PAGE).

Ratings of Cooking Zones EW81

Front Left Speedglo 1200W 145mm diameter Front Right Halogen Speedglo Plus 1800W 180mm diameter Back Left Speedglo (Dual Circuit) 1500W 180mm diameter Back Right Speedglo 1200W 145mm diameter

EW61 EW62

Front Left Ceramic Plate 1200W 160mm diameter Front Right Ceramic Plate 1800W 180mm diameter Back Left Ceramic Plate 1500W 180mm diameter Back Right Ceramic Plate 1200W 160mm diameter

The Working of the Heating Zones. Heating only occurs within the marked circular cooking zones. The zones heat up and cool down quickly providing greater controllability for sensitive foods. Each heating zone is equipped with a thermal limiter which is a safety cut-out which prevents the ceramic glass from overheating. After several minutes at full power without a pan on the heating zone the thermal limiter will switch the heating elements off and on automatically to avoid any damage to the ceramic glass.

Choice of Saucepans

It is essential that the saucepans you use on the ceramic hob are suitable

ALWAYS USE:

● Good quality pans with smooth,flat, heavy bases

● Saucepans manufactured from aluminium (enamelled or machined) or stainless steel

● Correct size saucepans. The base of the pan must cover the heating zone completely.

● Saucepans with lids which are well fitting to reduce cooking time and energy use.

NEVER USE:

● Pans with thin, distorted or uneven bases as these will extend cooking times, waste electricity and cause damaging, local hotspots on the glass surface.

● Pans with ridged or recessed bases.

● Pans with damaged or rough bases

which could scratch the glass surface.

● Glass or glass ceramic utensils.

Page 20

Care of the Ceramic Hob

In order to keep your Ceramic Hob in good condition follow these simple guidelines:

• NEVER stare at Halogen heating units.

• NEVER use the surface for chopping

and cutting as this will damage the smooth surface.

• NEVER cook directly on the surface

of the glass.

• NEVER slide pans across the hob as

this could cause scratches. Lift pans when moving them.

• NEVER leave heating zones

uncovered when they are on.

• NEVER allow aluminium foil or plastic

items to come into contact with the hot surface.

• NEVER place anything between the

saucepan base and ceramic glass surface (eg. cooking mats, etc).

• ALWAYS ensure that the bottom of the

pan is both clean and dry. Dirt or moisture between the pan and the hob can cause pitting of the surface of the glass.

• ALWAYS cover the heating zone

completely with the saucepan.

• ALWAYS clean spills immediately. (See

below for advice.) If the hob is reused before cleaning, spillage will be baked on and be very difficult to remove.

• ALWAYS take extra care when cooking

foods with a high sugar content eg. jam as spillage will cause damage to the surface of the glass.

Cleaning the Ceramic Hob ALWAYS switch the cooker OFF at the

cooker control panel. To minimise cleaning:

• ALWAYS avoid spills.

• ALWAYS use a Ceramic Hob Cleaner-

Conditioner whenever cleaning is done. The Cleaner- Conditioner forms a protective film on the hob and contains a mild detergent which makes cleaning easier. Hotpoint has a CleanerConditioner which can be obtained either through a local Hotpoint Service Centre or retailer, part No.

6004.

To clean off stubborn stains the following can be used when the surface has cooled:

1. Cif, non-scratch cream cleaner.

2. Heavy soil can be removed from the

surface by carefully using a glass scraper.

3. Hard water stains, grease spots and any discolouration having a metallic sheen can be removed with Solvol Autosol Super or any non abrasive stainless steel cleaner.

After cleaning, always use the Cleaner-Conditioner and finish it off by polishing with a clean, dry paper towel.

Never use abrasive or chemical oven cleaners as they can damage the surface of the Hob. The visual effect of any scratches which may occur in use can be minimised by the use of CleanerConditioner. Such scratches cannot be removed but do not affect the function of the hob in any way.

Page 21

Care of the Ceramic Hob (continued)

Safety Requirements for Deep Fat Frying

The following recommendations should be followed:

a) NEVER leave the pan unattended

on the heat, eg. to answer the telephone.

b) ALWAYS use a deep pan large

enough to cover the cooking zone.

c) NEVER fill the pan more than one

third full with oil or fat. On no account mix oil and fat.

d) NEVER overload the pan by trying

to fry too much. The pan containing oil and food should not be more than two thirds full.

e) ALWAYS dry food thoroughly before

frying and lower it slowly into the oil.

f) NEVER use a lid on the pan.

g) ALWAYS keep the outside of the pan

clean and free from fat and oil.

h) NEVER allow excessive splashing

of oil onto the hob.

In the event of fire follow these steps:

1. If a saucepan or chip pan catches

fire TURN OFF THE HEAT IF SAFE TO DO SO, using the switch on the front of the cooker.

2. NEVER attempt to move the pan,

this may cause the fire to spread to other areas.

3. NEVER use WATER to put out

the fire.

4. Smother the flames with a DAMP

CLOTH; SAUCEPAN LID or FIRE BLANKET.

When smothering the flames DO ENSURE that your FACE AND ARMS are WELL PROTECTED

from the flames to save you from becoming hurt.

5. After the fire has been extinguished

NEVER MOVE OR TOUCH the pan for at least 30 minutes.

6. If you FAIL to put the fire out call

the fire brigade immediately.

Page 22

Top Oven – Grilling

CAUTION: ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE – CHILDREN SHOULD BE KEPT AWAY.

Grilling must be done with the Top Oven door open. Control knobs may become hot during grilling. The operation of the controls is covered on page 11. Remember that the grill will not operate until the Top Oven control is in the ‘O’ off position.

To operate the grill proceed as follows:

• Open the Grill/Top Oven door.

• When toasting or grilling, the rod shelf can be placed on either of the runners.

• Preheat the grill on setting 4 for approximately 5 minutes, using either the single (left hand side) or twin width setting depending upon the amount of food to be cooked.

• Fixing the grill pan handle. Ensure that the handle is secure before use (see Figs. 1, 2 and 3 on page 22). The food to be cooked should be placed on the grill pan/ grill pan grid. Place the grill pan on the shelf and push back until the pan is correctly positioned beneath the grill element.

Note: When positioning the grill pan, for grilling, ensure that the grill pan handles do not become ‘caught’ in the oven shelf.

Before use ensure grill pan handle is positioned correctly.

• Food which only requires browning should be placed directly on the shelf on either of the runners.

• Leave the control on setting 4 for toast and for the 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 4. The thicker the food the lower the control should be set.

Warning: Take care as oven/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.

Page 23

Top Oven – Grilling (continued)

Fixing the Grill Pan Handle

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.

Fig. 1

Always fit the screw prior to use.

Recess

Fig. 2 Fig. 3

Tilt the handle over the recess and slide it towards the centre, Fig. 2. Ensure the handle is fully located, Fig.

3. Insert the washer and fixing screw and tighten fully to ensure handle is secured, Fig. 3.

Page 24

Top Oven – Conventional Cooking

The heat for conventional cooking in the Top Oven is provided by the grill element and the element under the floor of the oven. It is ideal for the slow cooking of cheaper cuts of meat in casseroles etc but can also be used for small joints of meat up to 1 .5kg (3lb).

The operation of the controls is covered on page 12. Detailed charts coverings suggested

temperatures and shelf positions for cooking are given in the recipe book supplied .

The Top Oven can be used either independently to cook small quantities of food or in conjunction with the Main Oven to provide additional cooking space.

To use the oven proceed as follows:

• The shelf should be positioned on the first or second runner from the bottom.

• Set the Top Oven control to the required temperature the top oven light will come on (EW81 only) and wait for the thermostat light to go off indicating that the oven has reached the right temperature.

25mm (1in)

• The food to be cooked should be placed in the centre of the shelf with a gap of at least 25mm (1 in) between it and the grill element. This should avoid burning and ensure even cooking.

• Do not place food or dishes on

the floor of the oven.

Plate warming in the Top Oven

Plates and dishes placed on the floor of the Top Oven will be heated when the Main Oven is in use. When the Main Oven is not in use for instance when a meal is being cooked on the hob) place the plates and serving dishes on the shelf using the bottom runner, and turn the Top Oven control to approximately 100˚C. A maximum time of 10-12 minutes is all that is required to heat the plates and dishes.

NEVER operate the grill control when using the Top Oven for cooking or for warming plates and dishes.

WARNING: DO NOT PUT DELICATE CHINA OR ITEMS WHICH COULD BE AFFECTED BY HEAT INTO THE OVEN.

Page 25

Oven Temperature Charts – Baking

8-10

15-20

Time in mins.

170/180

210/220

Temperature

Yes

Pre-

heat

Oven

Position in

Runner 1 from

bottom of oven.

10-15

20-25

Time in mins.

Top Oven Cooking Fan Oven Cooking

180/190

210/220

Temperature

20-25

15-20

160/170

170/190

Yes

Runner 1

Runner 1 from

20-30

20-25

170/180

180/190

12-15

75-90

180/200

140/150

Yes

Runner 1

Runner 1 from

bottom of oven.

10-15

60-75 7 inch

200/210

150/160

45-50

on size

Depending

130/140

Runner 1

on size

Time Dependent

140/150

Dependent

190/200

Runner 1 from

bottom of oven.

on recipe

Time Dependent

190/200

200/210

40-45

on use

bottom of oven.

on recipe

20-25

180/190

190/200

Yes

Runner 2 from

bottom of oven.

30-40

20-30

190/200

200/210

40-50

105-135

130/140

140/150

Runner 1

40-50

90-120

140/150

150/160

45-50

180-240

80-90

200/210

Yes

Runner 1

Runner 2 from

30-45

150-180

100

200/210

bottom of oven.

Yes

Pre-

heat

Sponge Sandwich

Baking

Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine only.

Small Cakes

Scones

Food

(fatless)

Victoria Sandwich

Swiss Roll

Semi-rich Fruit

cakes

Rich Fruit Cakes

Shortcrust Pastry

Puff Pastry

Yorkshire Pudding

Individual Yorkshire

Puddings

Milk Pudding

Yes

Baked Custard

Bread

Yes

Meringues

Page 26

Time (approx.)

(1lb) + 20 mins extra

20-25 mins per 450g

160/180

Temperature

(1lb) + 25 mins extra

25-30 mins per 450g

(1lb) + 25 mins extra

20-30 mins per 450g

160/180

(1lb) + 25 mins extra

25-30 mins per 450g

160/170

13-15 mins per 450g

(1lb) + 20 mins extra

18-20 mins per 450g

160/180

450g at 150

allow 12 mins per

(1lb) at 150/160

- 2 Hrs

140-150

Pre-

heat

Meat

Oven

Position in

Time (approx.)

Top Oven Cooking Fan Oven Cooking

Oven Temperature Charts – Meat

Temperature

Beef

Lamb

Pork

(1lb)

35 mins over.

35-40 mins per 450g

35 mins per 450g (1lb) +

170/180

+ 40 mins over

40 mins per 450g (1lb)

190/200

170/180

190/200

Veal

from

Runner 1

Chicken/ Turkey

bottom

of oven.

up to 4kg (8lb)

(1lb)

(1lb) + 40 mins over

40-45 mins per 450g

170/180

25-30 mins per 450g

190/200

Turkey 4 to 5.5kg

(8 to 12lb)

Casserole

over 5.5kg (12lb)

hrs

(1lb)

2-2

(1lb) + 25 mins over

25-30 mins per 450g

150

170/180

190/200

C Poultry: 90

C Lamb: 80

C Pork: 90

C Veal: 75

Yes

Pre-

heat

Meat

Beef/ Lamb

(slow roasting)

Beef/ Lamb

(foil covered)

Pork

(slow roasting)

Pork

(foil covered)

Veal

(slow roasting)

Veal

(foil covered)

Poultry/Game

(slow roasting)

Yes

Poultry/Game

(foil covered)

Casserole

Medium: 70

Well Done: 75

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: 60

Page 27

Main Oven – Fan Cooking

The heat for Fan Cooking in the Main Oven is provided by an element situated at the back of the oven, around the fan.

Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for preheating the oven. It is also ideal for batch cooking where food is cooked on more than one level, because the forced circulation of hot air gives an even temperature from the top to the bottom of the oven.

The operation of the controls is covered on page 12.

Detailed charts covering suggested temperatures and shelf positions for Fan Cooking are given in the recipe book supplied.

To use the oven proceed as follows:

• The shelves should be evenly spaced. To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven.

• Set the Main Oven control to the required temperature. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see recipe book supplied).

• Place the food to be cooked in the centre of each shelf to allow for even air circulation around the food.

Page 28

The ‘Eco’ Setting 90˚C

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.

The kitchen stays cooler.

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 reheating. It is important to follow the guidelines given for preparing food using the ‘Eco’ setting.

Page 29

Using The ‘Eco’ Setting

Points to bear in mind when preparing food:–

1. Make sure all dishes will fit into the oven before preparing the food.

2. All dishes cooked by the ‘Eco’ 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.

Joints of meat and poultry should be cooked at fan oven 170˚C for 30 mins before turning to the Eco setting.

4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs. 8oz) are unsuitable for the Eco 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 thermometer 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.

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. 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.

Page 30

Menus

Menu 1

Leek and Potato Soup Stuffed Peppers Braised Red Cabbage Summer Pudding

Leek and Potato Soup

450g (1lb) Leeks, trimmed, washed and

cut into rings

450g (1lb) Potatoes, peeled, washed and

thinly sliced 2 tablespoons vegetable oil 500ml (1 pint) hot vegetable stock Salt and Pepper 250ml (1/2 pint) single cream 250ml (1/2 pint) milk

4 Peppers, washed 1 tablespoon vegetable oil 1 small onion, peeled and diced 4 mushrooms, wiped and sliced 1 courgette, sliced 2 tomatoes, peeled and chopped 50g (2oz) long grain rice, cooked Salt and Pepper

Method

Cook on a ‘Eco’ setting for 6 hrs.

1. Prepare leeks and potatoes.

2. Fry leeks in oil until soft. Add potato slices and cook for 3 minutes.

3. Add stock and seasoning, bring to boil.

4. Transfer to large casserole dish, cover with foil and fit lid tightly. Place in oven.

5. At end of cooking, puree until thick and smooth.

6. Stir in cream and milk and re-heat gently, do not boil.

Stuffed Peppers

1. Cut tops of peppers, deseed and carefully remove stalks from tops.

2. Blanch in boiling water for 2 minutes, drain.

3. Heat oil in pan, cook onion until soft.

4. Add mushrooms, courgette and tomatoes, cook for 3-4 minutes.

5. Add rice and seasoning, cook for 2 minutes.

6. Place blanched peppers in casserole dish, divide vegetable mixture equally into the peppers. Put lids on peppers.

7. Cover dish tightly with foil and the lid.

8. Place in oven.

Page 31

Menus

Menu 1 continued

225g (8oz) onion, peeled and chopped 2 tablespoons vegetable oil 450g (1lb) red cabbage, finely shred 225g (8oz) cooking apple, peeled, cored

and diced

225g (8oz) pear, peeled, cored and

diced 3 tablespoons brown sugar 1/2 teaspoon nutmeg Salt and Pepper 3 tablespoon cider vinegar Juice of 1 orange

8-10 slices of bread, crusts removed 50g (2oz) butter melted 50g (2oz) demerara sugar 375g (12oz) prepared fruit, eg.

strawberries, raspberries etc. 50g (2oz) caster sugar 2 tablespoons water

Braised Red Cabbage

Menu 2

1. Place onion and oil in pan and cook for 3 minutes.

2. Add cabbage, apple and pear and cook for 3-4 minutes. Place in casserole dish.

3. Add remaining ingredients to pan and heat to boiling. Pour over vegetables.

4. Cover dish tightly with foil and lid.

5. Place in oven.

Summer Pudding

1. Grease a basin or souffle dish with butter and sprinkle with sugar.

2. Line with buttered and sugared bread, placing the buttered side towards the out side of the basin.

3. Pack firmly with fruit and add sugar and water.

4. Cover with buttered, sugared bread.

5. Cover dish with foil.

6. Place in oven.

Method

Spring Vegetable Soup Braised Topside au Poivre Rhubarb and Raspberry Crunch Layer

Spring Vegetable Soup

3 medium sized carrots, peeled and

sliced

2 medium sized onions, peeled and

diced 2 sticks celery, cut into 1" pieces 15g (1/2oz) butter 58g (2 1/4oz) can tomato puree 2 vegetable stock cubes Salt and Pepper 50g (2oz) sliced green beans 100g (4oz) shredded white cabbage 1 teaspoon cornflour, blended with a

little cold water

Cook on ‘Eco’ setting for 7 hrs.

1. Melt butter in pan, add carrots, onions and celery and fry gently for 3-4 minutes.

2. Stir in tomato puree, crumbled stock cubes, 1 litre (1 3/4 pints) water and seasoning.

3. Bring to the boil, transfer to large casserole dish.

4. Add remaining ingredients to dish, cover tightly with foil and lid.

5. Place in oven.

Page 32

Menus

Braised Topside au Poivre

450g (1lb) Topside of beef, cut into 4

slices

1 tablespoon black peppercorns,

crushed Salt 25g (1oz) butter 2 tablespoons vegetable oil 4 small courgettes, thickly sliced 4 tomatoes, sliced 125ml (1/4 pint) red wine

Rhubarb and Raspberry Crunch Layer

100g (4oz) butter, melted 100g (4oz) rolled oats 100g (4oz) digestive or ginger biscuits

coarsely crushed 50g (2oz) mixed chopped nuts 175g (6oz) demerara sugar, divided in

half Good pinch of cinnamon 450g (1lb) rhubarb, cut into 2.5cm

(1") lengths 225g (8oz) frozen raspberries

Menu 3

1. Sprinkle beef with peppercorns and salt.

2. Heat butter and oil in frying pan, cook half the courgettes and tomatoes, place in bottom of casserole dish.

3. Fry meat on both sides and place on top of vegetables, then cook remaining vegetables and place on top of meat in casserole dish.

4. Add red wine to pan and bring to the boil. Pour into casserole dish.

5. Cover dish with foil and fit lid tightly.

6. Place in oven.

1. Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon.

2. In another bowl mix remaining sugar and fruits together.

3. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.

4. Repeat layers.

5. Place in oven.

Method

Chilli Con Carne Rice Fruit Crumble

675g (1 1/2lb) minced beef 15ml (1 tbsp) vegetable oil 1 large onion, skinned and chopped 1/2 green pepper, seeded and chopped 2 x 425g (15oz) can tomatoes, chopped Salt and Pepper 1 tablespoon chilli powder 1 teaspoon brown sugar 2 tablespoons tomato puree 425g (15oz) can red kidney beans,

blended together

Cook on ‘Eco’ setting for 7 hrs.

Chilli Con Carne

1. Fry minced beef in oil until lightly browned, add onion and pepper and fry for 5 mins, until soft.

2. Blend together chilli powder, brown sugar and tomato puree.

3. Stir in tomatoes, chilli paste and seasoning. Bring to boil.

4. Place in casserole dish.

5. Cover tightly with foil and lid.

6. Place in oven.

Page 33

Menus

3 continued

10 oz (275g) long grain rice 3 tablespoons (45ml) oil 1 1/4pt (625ml) water

675g (1 1/2lb) Fruit, prepared 75g (3oz) Caster sugar 175g (6oz) Plain flour 75g (3oz) Butter 75g (3oz) demerara sugar

enu 4

Salmon Pate Roast Lamb Jacket Potatoes Pear Pudding

450g (1lb) cooked, or canned salmon,

pink or red

4 x 2.5 cm (1”) thick slices of white

bread from large loaf 250ml (1/2 pint) milk 25g (1oz) butter, softened 1 egg yolk 2 tablespoons chopped parsley Juice of 1\2 lemon Salt and Pepper

1.25 kg (2 1/2lb) Leg of Lamb 1 teaspoon rosemary 1 tablespoon parsley, chopped Salt and pepper Bay leaf

Long Grain Rice

Fruit Crumble

Salmon Pate

Roast Lamb

Mixed

}

together

1. Wash the rice.

2. Fry the rice in oil until lightly browned.

3. Boil the water , add salt and place with rice in casserole dish.

4. cover dish tightly with foil and lid.

5. place in oven.

1. Place prepared fruit and sugar in dish.

2. Rub butter into flour until it resembles fine breadcrumbs.

3. Stir in demerara sugar and mix well.

4. Sprinkle over fruit.

5. Place in oven.

ethod

Cook on ‘Eco’ setting for 7 hrs.

1. If using canned salmon, drain. Flake salmon into bowl.

2. Break bread into small pieces and soak in milk for 5-10 mins, or until soft. Stir into fish

3. Add softened butter, egg yolk, parsley, lemon juice and seasoning. Beat together till thoroughly mixed.

4. Turn mixture into 500ml (1 pint) greased ovenware dish and cover with foil.

5. Place dish in larger dish containing

2.5 cm (1”) of hot water.

6. Cover completely with foil. Place in oven, carefully.

1. Wipe meat. Place in piece of foil.

2. Season well with mixture and wrap tightly in foil.

3. Place on rack in dish.

4. Cook in oven at 170 before setting to ‘Eco’.

C for 30 minutes

Page 34

Menus

Jacket Potatoes

4 Large potatoes

50g (2oz) butter 50g (2oz) dark brown sugar 100g (4oz) margarine 100g (4oz) caster sugar 2 size 4 eggs 100g (4oz) self raising flour, sieved 1/4 teaspoon almond essence 3 pears, peeled, cored and cut into 4

Melted

}

together

Menu 5

Rich Onion Soup Honey Roast Ham Ratatouille Bread Pudding

450g (1lb) onions, peeled and thinly

sliced 25g (1oz) butter 1 tablespoon vegetable oil 1 teaspoon salt 1\2 teaspoon brown sugar 40g (1 1/2oz) plain flour 750ml (1 1/2 pint) brown stock 125ml (1/4 pint) stout or brown ale

1. Scrub the potatoes, prick well.

2. Wrap each potato in a piece of cooking foil.

Pear Pudding

1. Coat base of souffle dish with melted butter and sugar.

2. Cream together margarine and sugar until light and fluffy.

3. Beat in each egg, fold in flour, and stir in almond essence.

4. Place prepared pear slices in base of dish then cover with cake mixture.

5. Cover dish tightly with foil.

6. Place in oven.

Method

Cook on ‘Eco;’ setting for 7 hrs

Rich Onion Soup

1. Gently cook onions in butter and oil in large saucepan for 5 minutes.

2. Add salt and sugar and cook for 2 minutes.

3. Remove from heat and stir in flour, stock and beer.

4. Bring to boil. Place in casserole dish.

5. Cover tightly with foil and lid.

6. Place in oven.

2kg (4 1/2lb) joint middle cut gammon Sauce: 2 tablespoons honey 2 tablespoons sherry 1 tablespoons demerara sugar

Honey Roast Ham

1. Soak gammon in cold water overnight. Drain and dry.

2. Coat with sauce, wrap in foil.

3. Place in tin.

4. Cook on 180˚C for 30 minutes. Add rest of meal to oven and set to’ Eco’ setting for 7 hrs.

Page 35

Menus

5 continued

225g (8oz) slightly stale bread 250ml (1/2 pint) milk 2 eggs 1 tablespoon brandy, optional 175g (6oz) mixed dried fruit 40g (1 1/2oz) demerara sugar 50g (2oz) melted butter 1 teaspoon mixed spice Finely grated rind of 1 lemon Grated nutmeg Caster sugar

375g (12oz) aubergines Salt 225g (8oz) onions, peeled and sliced 1-2 cloves of garlic, crushed 2 tablespoons vegetable oil 375g (12oz) tomatoes, skinned and

roughly chopped 375g (12oz) courgettes, sliced 375g (12oz) red peppers, de-seeded

and sliced Bunch of fresh herbs Salt and pepper Chopped parsley

Spiced Bread Pudding

1. Grease shallow ovenproof dish. Line base with greased greaseproof paper.

2. Cut bread into very small pieces.

3. Bring milk to boil and pour over bread. Add pinch of salt, allow to stand for about 20 mins or until pulped.

4. Lightly beat eggs and stir into bread mixture with brandy, dried fruit, sugar, butter, mixed spice and lemon rind. Mix well together.

5. Turn mixture into prepared dish. Sprinkle with little nutmeg and caster sugar.

6. Place in oven.

Ratatouille

1. Slice aubergines and sprinkle with salt, leave for 30 mins, pat dry.

2. Cook onions gently with garlic, in oil until soft.

3. Add remaining ingredients, and heat thoroughly.

4. Place in casserole dish.

5. Cover tightly with foil and lid.

6. Place in oven.

Menu 6

Tomato Soup Fruity Chicken Casserole Rice Pudding

1 medium sized onion, peeled

and chopped 15ml (1 tbsp) vegetable oil 675g (1 1/2lb) tomatoes, roughly

chopped 500ml (1 pint) vegetable stock Salt and pepper 5ml (1 level tsp) caster sugar

Method

Cook on ‘Eco’ setting for 7 hrs.

Tomato Soup

1. Fry onion gently in oil until soft.

2. Add tomatoes, stock, seasoning and

3. Place in casserole dish cover with foil

4. Before serving, sieve soup.

5. Reheat, adjust seasoning if necessary

6. For cream of tomato soup stir in 50 ml

bring to boil.

and lid and place in oven.

and stir in sugar.

(2floz) cream and reheat soup very gently without boiling. Garnish with a swirl of cream.

Page 36

Menus

Fruity Chicken Casserole

4 chicken joints 1 red pepper, de-seeded and sliced 2 sticks of celery, chopped 1 large onion, peeled and sliced 100g (4oz) mushrooms, sliced 400g (14oz) can sliced peaches 3 tablespoons cornflour 1 tablespoon soya sauce 3 tablespoons malt vinegar Salt and pepper

50g (2oz) pudding rice Knob of butter 25g (1oz) sugar 500ml (1pt) milk, warmed Grated nutmeg

Parsnip and Apple Goulash

1 garlic clove, finely chopped 1 onion, peeled and chopped 1 tablespoon vegetable oil 1kg (2lb) parsnips, peeled and chopped 2 tablespoon paprika 2 teaspoon plain flour 2 large cooking apples, peeled, cored and chopped 750ml (1 1/2 pints) vegetable stock 2 tablespoon tomato puree pinch dried thyme 1 bay leaf

1. Skin chicken joints and place in 2 litre

2. Fry pepper, onion, celery and

3. Cover chicken with vegetables.

4. Drain fruit, reserving juice, and add

5. Blend cornflour with soya sauce,

Rice Pudding

1. Place the washed rice into a greased

2. Dissolve the sugar in the heated milk

3. Sprinkle grated nutmeg over the top.

4. Leave uncovered, place in oven.

1. Gently fry garlic in oil, add parsnips

2. Add remaining ingredients and bring

(3 1/2 pint) casserole dish.

mushrooms in oil.

to casserole.

vinegar and reserved juice, bring to the boil in a saucepan, add seasoning and pour into casserole dish.

dish and dot with butter.

and pour over the rice.

ethod

and paprika, sprinkle over flour and cook gently for 1-2 minutes.

to boil. Reduce heat to setting No. 1, cover pan and cook for 50-60 minutes.

Page 37

Menus

Hob

Lamb with Lentils

2 tablespoons olive oil 450g (1lb) leg of lamb, cut into chunks 1 onion, peeled and chopped 2 garlic cloves, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 100g (4oz) red lentils 1 tablespoon tomato puree 250ml (1/2 pint) lamb stock 4 tomatoes, skinned and cut into wedges 1 tablespoon fresh parsley, chopped Salt and Pepper

Braised Beef Serves 4

2 tablespoons oil 1kg (2lb) lean, boned joint of beef Salt and pepper 1 teaspoon mixed herbs 1 onion, chopped 3 sticks celery, chopped 1 leek, sliced 3 medium carrots, chopped 375ml (3/4 pint) stock (substitute wine

for part or all the stock if desired) Bay leaf 2 teaspoon tomato puree 25g (1oz) butter 25g (1oz) plain flour

Blended to a

}

paste.

Method

1. Heat the oil in a large pan, add lamb and fry for 5 minutes. Add the onion, garlic, coriander, cumin. and seasoning, cook for 5 minutes.

2. Add the remaining ingredients and bring to the boil.

3. Reduce heat to a simmer setting, cover pan and cook for 30-40 minutes until most of stock is absorbed.

1. Heat the oil on maximum setting for 2-3 minutes. Brown the meat well in the oil. Season with salt and pepper. Add the mixed herbs.

2. Add the onion, celery, leek and carrots and cook until golden brown. Add the stock (or wine if used), bay leaf and tomato puree. Stir well.

3. Reduce heat to a simmer setting. Cover with lid and cook for 1-1 1/2 hours until the meat is cooked. Transfer the meat and vegetables to a warm serving dish. Serve with the gravy. If a thicker gravy is required gradually add the butter and flour paste to the stock and cook, stirring, until thickened.

Page 38

Menus

Hob

100g (4oz) soft margarine 150g (6oz) soft brown sugar 225g (8oz) plain flour 1 1/2 teaspoons baking powder Pinch of salt 1/2 teaspoon mixed spice 3 eggs, lightly beaten 2 small bananas 50g (2oz) chopped walnuts 1-4 tablespoons milk

Medium, heavy based, non stick pan with lid, approximately 180mm (7ins) base diameter.

}

Banana Cake

Sifted together

Method

1. Lightly grease the pan.

2. Place the margarine, sugar, flour baking powder, salt, mixed spice and eggs in a large mixing bowl. Beat together, preferably using an electric mixer, for 2-3 minutes until light and fluffy.

3. Mash the bananas thoroughly. Add the bananas and walnuts to the cake mixture and fold in using a metal spoon.

4. Add sufficient milk to give a soft dropping consistency.

5. Transfer to the prepared pan. Cover with the lid and cook on setting 1 for 50 minutes - 1 hour until the cake is well risen and has begun to shrink from the sides of the pan.

6. Remove the lid and leave the cake to cool in the pan for a few minutes. Carefully ease the cake from the pan. Turn out onto non-stick paper and leave to cool on a cooling tray.

Fruit Cake

100g (4oz) self-raising flour 100g (4oz) wholemeal flour 1 teaspoon baking powder 1 teaspoon mixed spice 100g (4oz) margarine 100g (4oz) caster sugar 150g (6oz) mixed dried fruit 2 eggs 120ml (4fl ozs) milk

Medium, heavy based, non-stick pan with lid, approximately 180mm (7ins) base diameter.

1. Lightly grease the pan.

2. Sieve the flours, baking powder and mixed spice into a large mixing bowl. Rub the margarine into the sieved ingredients. Stir in the sugar and fruit.

3. Beat the eggs and milk together. Add to the rubbed-in mixture and beat thoroughly until smooth.

4. Pour into the prepared pan. Cover with the lid and cook on setting 1 for 50 minutes – 1 hour until the cake is well risen and has begun to shrink from the sides of the pan.

5. Remove the lid and leave the cake to cool in the pan for a few minutes. Carefully turn out onto non-stick paper and leave to cool on a cooling tray.

Page 39

Care and Cleaning of the Oven

Oven Interiors

WARNING: BEFORE CLEANING SWITCH THE COOKER OFF AT THE COOKER CONTROL PANEL AND ALLOW IT TO COOL. IT IS ESSENTIAL THAT THE OVENS ARE CLEANED AND KEPT FREE FROM FATS, OIL AND GREASE.

‘Stay Clean’ Liners

‘Stay Clean’ liners are covered with a special enamel which absorbs cooking soils. At higher temperatures the soiling is slowly destroyed. In most cases normal cooking at higher temperatures will permit this cleaning to take place automatically.

However, if higher cooking temperatures are not used regularly then it may be necessary, in order to prevent heavy soiling, to run the oven at maximum temperature for at least two hours, from time to time.

The ‘Stay Clean’ liners can be washed in warm soapy water followed by rinsing in clear water. Dry well with a soft cloth.

NOTE: Do not use enzyme washing powder, harsh abrasives or chemical oven cleaners of any kind.

To clean the oven interiors remove all

the oven fittings and where applicable

the ‘Stay Clean’ liners.

All types of oven cleaners can be

used, but do not allow abrasive

cleaners or oven spray to come into

contact with the ‘Stay Clean’ liners.

Use a fine steel wool soap pad to

remove stubborn stains.

Oven Door Cleaning - Main Oven

The inner door glass panel on the

Main Oven can be removed for easy

cleaning as follows:

• Open the door fully.

The glass can now be cleaned.

Stubborn stains can be removed

with a fine steel wool soap pad.

NOTE: DO NOT use scouring pads

or abrasive powder which will

scratch the glass.

After cleaning, rinse and dry with a

soft cloth and refit the door.

Oven Fittings

The oven shelves can be cleaned either in a dishwasher or by using a fine steel wool soap pad. The grill and meat pans can be cleaned in warm soapy water using a fine steel wool soap pad to remove stubborn stains or in a dishwasher. They should be cleaned after each use.

Page 40

Care and Cleaning (cont.)

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 hot 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 noticeable in normal use.

NOTE: DO NOT use scouring pads or abrasive cleaners as they may scratch the surface.

Wear protective gloves when cleaning any part of your cooker.

Replacement of the Main and Top Oven

light (The Top oven light is fitted to the

EW81 only)

WARNING: BEFORE REPLACING THE OVEN LIGHT, SWITCH THE COOKER OFF AT THE COOKER CONTROL UNIT (and allow to cool if ovens have been used).

Unscrew the glass cover, using a

suitable cloth to protect the fingers

and remove carefully. Unscrew the

existing light bulb, and remove. Screw

the new bulb into position and replace

the glass cover, with metal washer,

until positioned securely.

Page 41

Care and Cleaning (cont.)

Take particular care not to damage the inner surface of the door inner glass that is coated with a heat reflective layer. Do not use scouring pads, or abrasive powder, which will scratch the glass. Ensure that the glass panel is not subjected to any sharp mechanical blows.

Stubborn stains can be removed by using a fine steel wool pad. inner glass panel may be cleaned, while still warm, without removing it from the door. After cleaning, rinse and dry with a soft cloth.

CLEANING THE DOORS

SIDE OPENING DOORS Cleaning the door glass is the same as the drop down doors, except take care to support the weight of the inner glass when removing and refitting.

DROP DOWN DOORS Remove the door inner glass as follows.

1. Open the door fully and unscrew the two screws securing the glass panel so that the securing brackets can be turned. There is no need to remove the screws completely.

2. Turn the brackets so that the glass can be removed and cleaned at the sink (Fig. 1.)

For slight soiling the

Fig. 1.

3. The inside of the outer door glass can now be cleaned while still fitted to the cooker.

Glass

NEVER OPERATE THE COOKER WITHOUT THE INNER DOOR GLASS IN POSITION.

Refit the door inner glass as follows.

1. NOTE: The inner door glass has a special reflective coating on one side. Replace the door inner glass so that the statement: “IMPORTANT THIS FACE TOWARDS THE OVEN” can be read from the inner side of the door.

2. Turn the two securing brackets back to their original position to retain the glass and tighten the screws. (Fig. 2.)

Fig. 2.

Glass

Page 42

If something goes wrong ...

.... don’t panic

Just quickly check these points before calling a Hotpoint engineer:

1. Check that the mains supply is switched on.

2. Check that the Automatic Cooking Symbol (Auto) on the Timer is not flashing, if it is switch the oven back to Manual control.

3. If using the Grill in the Top Oven make sure that the Top Oven Control is set to ‘O’ Off.

If it still won’t work...

Ring

Service (see back cover)

☎

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. The address and telephone number of your nearest Hotpoint Service Office is in your local telephone directory.

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.

Optional Extra

Top oven roof liner Part No. 6223439

Main oven roof liner and fixing screws Part Nos. 6226124 (Liner)

9980429 (4-off screws)

These are available from Hotpoint Genuine Parts & Accessories Mail Order Hotline (see back page) using order form enclosed.

Page 43

Hotpoint Service Cover

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.

Hotpoint’s Free Five Year Guarantee

From the moment your appliance is delivered Hotpoint guarantees it for FIVE YEARS.

• 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.

• 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.

• 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.

• 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.

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.

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 Maintenance at an additional cost. This includes an annual Electrical and Safety check and replacement of any parts as necessary.

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.

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.

Proof of Purchase

For future reference please attach your purchase receipt to this booklet and keep it in a safe place.

Spares and Accessories

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.

Page 44

Key Contacts

Service

We have 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

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. 4866200129-01

08701 506070