Hotpoint EG95 User Manual

HOTPOINT EG95  
COOKER INSTRUCTION  
AND RECIPE BOOK  
Retention of this instruction Book  
This Instruction Book must be kept handy for reference as it contains important details on  
the safe and proper use of the appliance.  
If you sell or pass the appliance to someone else, or move house and leave it behind, make  
sure this Book is also provided so the new owner can become familiar with the appliance  
and safety warnings.  
Introduction to Hotpoint EG95  
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.  
This appliance conforms to the following  
EEC Directives:  
Low Voltage Equipment  
73/23/EEC  
93/68/EEC  
Electromagnetic Compatibility  
89/336/EEC  
92/31/EEC  
93/68/EEC  
3
Installation – Electrical  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that the voltage corresponds with your  
supply voltage, this is stated on the rating plate, which is situated on the front of the plinth.  
The cooker must be connected by a competent person eg. (NICEIC registered contractor)  
to suitable double-pole control unit with a minimum rating of 30A and a minimum contact  
clearance of 3mm, which should be fitted adjacent to the cooker, in accordance with latest  
IEE regulations.  
The power supply cable should conform to B.S.6004 with a conductor size of 6mm2.  
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.  
Your cooker is heavy, so it is advisable that two people move it The cooker is fitted with  
rear wheels and will slide into position easily. Movement of your cooker is most easily  
achieved as follows. Open the Grill/Oven door sufficiently to allow a comfortable grip on the  
underside front edge of the oven roof, avoiding any grill elements or oven interior furniture,  
and then lift and slide back at the same time.  
Your cooker must stand on a flat surface so that the hob is perfectly level, and the cooker  
is stable and cannot be rocked, this is easily achieved by adjusting the 3 feet which are  
under the front of the cooker, if necessary.  
The cooker is designed to fit between kitchen cabinets spaced 1000mm 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. It can  
also be used free-standing.  
This cooker is a class X appliance,  
as such adjacent side walls which  
project above hob level, must not  
be nearer to the cooker than 65mm  
and should be protected by heat  
resistant material. Any overhanging  
surface or cooker hood should not  
be nearer 650mm.  
Siting the Cooker  
4
Installation – Gas  
This cooker has been adjusted to burn natural gas G20 only.  
However, it can be converted to burn butane G30 at 28/30 mbars or  
propane gas G31 at 37 mbars.  
A conversion kit can be obtained free of charge by telephoning :  
0541 530 530  
GAS SAFETY INSTALLATIONS & USE REGULATIONS.  
It is law that all gas appliances are installed by competent persons in  
accordance with the current edition of the above regulations. It is in  
your interest and that of safety to ensure compliance with the law.  
In the UK, CORGI registered installers work to safe standards of  
practice.  
The cooker must also be installed in accordance with BS 6172: 1990.  
Failure to install the cooker correctly could invalidate the warranty  
liability claims and could lead to prosecution.  
Provision for  
Ventilation  
The room containing the cooker should have an air supply in  
accordance with BS 5440: Part 2: 1989.  
The room must have an openable window or equivalent; some rooms  
may also require a permanent vent. If the room has a volume  
between 5 and 10m3, it will require an air vent of 50cm3 effective area  
unless it has a door which opens directly to outside. If the room has a  
volume of less than 5m3, it will require an air vent of 100cm2 effective  
area. If there are other fuel burning appliances in the same room,  
BS 5440 Part 2: 1989 should be consulted to determine air vent  
requirements.  
Stability  
The cooker must be fitted with a stability device firmly secured to the  
fabric of the building. The back of the cooker has a bracket, which  
can be used to affix a chain.  
Connection  
Connection to the cooker should be made with an approved appli-  
ance flexible connection to BS 669. If used with LPG the hose should  
be suitable for L.P.G. and capable of withstanding 50mbars pressure.  
A length of 0.9 to 1.25m is recommended. The length of hose chosen  
should be such that when the cooker is in situ, the hose does not  
touch the floor.  
The temperature rise of areas at the rear of the cooker that are likely  
to come in contact with the flexible hose do not exceed 70oC.  
After installation, check for soundness.  
Unpacking  
After unpacking your cooker, make sure that you remove all packing  
from the oven and grill, and any stickers from the oven and the hob.  
Operational  
Check  
Test the gas pressure at any injector using the pressure test adaptor  
provided in place of one of the injectors. Once the pressure has been  
tested, re-fit the original injector.  
Fit the burner caps, enamelled discs and pan supports. With  
reference to the User’s Instructions; check that the hotplate burners  
ignite correctly and with a steady flame. Check for a steady flame at  
the low (flame symbol) setting. After completion keep the pressure  
test adaptor in or close the gas meter for future servicing  
5
Product Specification  
Model No. EG 95  
ELECTRICAL SECTION  
240V AC only  
230V AC only  
50 Hz  
Supply Voltage  
Supply Frequency  
50 Hz  
Total Wattage  
7.5 kW  
6.9 kW  
Left hand Grill Wattage  
Left hand Grill Wattage  
Left hand Fan Oven Wattage  
Right hand Grill Wattage  
Conventional Oven Wattage  
Full Grill 2.6 kW  
Half Grill 1.3 kW  
2.5 kW  
2.39 kW  
1.2 kW  
2.3 kW  
2 kW  
1.83 kW  
2.2 kW  
2.4 kW  
GAS SECTION  
NATURAL GAS  
L.P.G.  
Heat input  
3.1kw  
1.7kw  
Injector  
145  
105  
Heat input  
Injector  
90  
Large Burners  
Small Burners  
3.1kw  
1.7kw  
71  
CAPACITIES  
900cm2  
51.5 Litres  
760cm2  
Left Hand Grill Area  
Fan Oven Capacity  
Right Hand Grill Area  
Conventional Oven Capacity  
46.3 Litres  
H = 900mm  
W = 1000mm  
D = 600mm  
Nominal External Dimensions  
Including Trim  
Weight  
93kg  
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  
G
Always make sure you remove all packaging and literature 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 in use as the surfaces  
will get extremely hot during and after cooking.  
G
G
G
G
G
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.  
G
G
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.  
G
G
G
Always keep the oven and grill doors closed when the appliance is not in use.  
Always take care when removing utensils from the top oven when the main  
oven is in use as the contents may be hot.  
G
G
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.  
G
G
Always keep ventilation slots clear of obstructions.  
Always refer servicing to a qualified appliance service engineer.  
SAFETY ADVICE  
IN THE EVENT OF A CHIP PAN OR ANY OTHER PAN FIRE:  
1. TURN OFF THE COOKER APPLIANCE AT THE WALL SWITCH.  
2. COVER PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother  
the flames and extinguish the fire.  
3. LEAVE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT.  
Injuries are often caused by picking up a hot pan and rushing outside with it.  
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force of  
the extinguisher is likely to tip the pan over. Never use water to extinguish oil or  
fat fires.  
7
For Your Safety  
G Never leave children unsupervised where a cooking appliance  
is installed as all surfaces will be hot during and after its use.  
G Never allow anyone to sit or stand on any part of the appliance.  
Never  
G
Never store items above the appliance that children may attempt  
to reach.  
G Never leave anything on the hob surface when unattended and  
not in use.  
G Never remove the oven shelves whilst the oven is hot.  
G Never heat up unopened food containers as pressure can build  
up causing the container to burst.  
G Never store chemicals/food stuffs, pressurised container in or  
on the appliance, or in cabinets immediately above or next to  
the appliance.  
G Never place flammable or plastic items on or near the hob.  
G Never fill a deep fat frying pan more than 1/3 full of oil, or use  
a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.  
G Never operate the grill with the grill door closed as this will  
cause the appliance to overheat.  
G Never use the appliance as a room heater.  
G Never use the grill to warm plates.  
G Never dry any items on either the hob or oven doors.  
G Never install the appliance next to curtains or other soft  
furnishings.  
G Never allow children to play with the oven controls.  
8
Features  
Model No. EG95  
PAN REST  
LEFT GRILL  
LEFT OVEN  
RIGHT GRILL  
RIGHT OVEN  
LEFT FRONT  
LEFT REAR  
CENTRE REAR  
RIGHT REAR  
RIGHT FRONT  
CONTROL  
PANEL  
Burghley  
GRILL/MEAT  
PAN WITH  
REMOVABLE  
HANDLE AND  
GRID  
GRILL  
GRILL  
DOOR  
STAYCLEAN  
OVEN  
LINERS  
OVEN  
DOOR  
MEAT  
PAN  
STORAGE  
COMPARTMENT  
PLINTH  
VENTILATION  
SLOTS  
RATING  
PLATE  
9
Control Panel  
EG95  
FAN OVEN  
CONTROL  
CONVENTIONAL  
OVEN CONTROL  
LEFT REAR  
BURNER  
RIGHT REAR IGNITION  
BURNER BUTTON  
OVEN  
NEON  
OVEN  
NEON  
LEFT GRILL  
LEFT OVEN  
RIGHT GRILL  
RIGHT OVEN  
LEFT FRONT  
LEFT REAR  
CENTRE REAR  
RIGHT REAR  
RIGHT FRONT  
Burghley  
LEFT GRILL  
CONTROL  
RIGHT GRILL  
CONTROL  
TIMER  
LEFT FRONT CENTRE REAR RIGHT FRONT  
BURNER BURNER BURNER  
10  
Using the Hob  
The hotplate has two high speed burners and three simmering  
burners which will accommodate pans between 100mm (4”) and  
230mm (9”) diameter. All pans should be positioned centrally over  
the burners.  
BEFORE USE check that the burner caps and pan supports are  
located correctly.  
Simmering aids such as steel plates should not be used because  
they can cause damage to the pan supports.  
DO NOT use mis-shaped pans which may be unstable.  
DO NOT use round base woks directly on the pan supports.  
DO NOT leave items that could catch fire i.e. tea towels etc. near to  
burners or over the flue outlet.  
DO NOT use the cooker if the hob glass is broken  
To use the  
Hotplate  
1. Check that the electricity supply is switched on. Check that  
spillage bowls and pan supports are positioned correctly before  
use.  
2. Push in and turn the control knob of the chosen burner anti-  
clockwise between the large flame and small flame symbols.  
Press the ignition button until the spark lights the gas.  
3. Turn the control knob anti-clockwise to the desired setting.  
4. To turn off, turn the control knob fully clockwise to the zero.  
Safety  
Requirements for  
Deep Fat Frying  
1. Never fill chip pans more than one third full with oil or fat.  
2. Never leave oil or fat unattended during the heating or cooling  
period.  
3. Never heat fat or fry with a lid on the pan.  
4. 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 too quickly.  
5. Always keep the outside of the pan clean and free from streaks of  
oil or fat.  
11  
Oven Grill Pan & Handle  
The grill pan handle is detachable from the pan, to facilitate cleaning  
and storage.  
The grill pan handle can be fixed as follows:  
(d)  
(a)  
(c)  
(b)  
Step 1  
Step 2  
Step 3  
Ste
Step 1 Remove screw & washers from the grill pan bracket (a).  
Step 2 Tilt the handle over the recess (b).  
Step 3 Slide it towards the centre of the pan (c).  
Step 4 Locate the handle over the bracket (d).  
For a fixed handle, replace screw & washers and ensure they are fully  
tightened up. If a detachable handle is required, do not replace screw  
and washers.  
Note: If a fixed handle is required, the grill pan is unable to be kept in the main oven  
with the door closed but may be stored in the top oven with the door closed.  
Grill pan and  
food grid  
GRILL PAN  
FOOD GRID  
Note : The grill pan in the right hand oven cannot be fixed.  
Take care as accessible surfaces inside the storage compartment  
will become hot when the oven is in use.  
Storage  
compartment  
The storage compartment is ideal for storing saucepans, meat pans,  
etc. Do not use it for storing combustible materials, flammable liquids  
or aerosols.  
12  
Grill  
CAUTION: ACCESSIBLE PARTS MAY BECOME HOT WHEN  
A GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.  
Important  
GRILLING SHOULD ONLY BE UNDERTAKEN WITH THE DOORS  
FULLY OPEN.  
Setting the twin  
grill  
The grill control is designed to provide variable heat control of either  
the twin grill elements on together or the single left hand grill element  
only, depending on which direction the grill control is rotated. With  
the grill control knob rotated clockwise the twin elements will come  
on together, anti-clockwise rotation brings only the left hand single  
element on.  
Open the top oven/grill door, preheat the grill at “4” 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 “4” 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 at “4”. The thicker the  
food the lower the control should be set. Food which requires brown-  
ing only should be placed under the hot grill directly on the shelf in  
the first or second runner from the bottom according to the depth of  
the dish.  
Remember to switch off the grill control at the end of cooking.  
Single Grill  
With the oven door in the open position, heating of the grill is  
achieved by turning the control clockwise to the desired ‘grill setting’  
on the control panel, as described under ‘setting the Grill’.  
Preheat the grill at setting 6 for approximately 5 minutes.  
Operating  
controls when a  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due to  
the hot air expelled from the grill compartment.  
13  
Temperature Conversion Scale  
Comparative scale of oven settings (degrees Celsius to degrees  
Fahrenheit) as recommended by the Association of Manufacturers of  
Domestic Electrical Appliances.  
The temperature control knobs on this electric cooker are marked  
in degrees Celsius. This chart will help when the recipes show  
alternative scales.  
Conventional  
Oven  
Fan Oven  
Gas Mark  
(It is not always  
necessary to  
preheat oven)  
oF  
oC  
oC  
1
2
/
250  
275  
300  
325  
350  
375  
400  
425  
450  
475  
120  
140  
150  
160  
180  
190  
200  
220  
230  
240  
100  
1
2
3
4
5
6
7
8
9
120  
130  
140  
160  
170  
180  
200  
210  
220  
14  
Automatic Cooking  
The oven timer offers you the following features:  
1. Time of Day  
2. Minute Minder  
3. Automatic Cooking  
Automatic  
Cooking  
The Fan Oven and Conventional Oven can be controlled by the  
automatic timer. When the timer control has been set for one oven it is  
possible to use the other oven only on the same automatic cooking  
programme.  
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 from the refrigerator. Frozen meat and poultry  
should be thawed thoroughly before it is put in 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 Shepherds 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 bacterial 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. Food 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.  
Timer  
Operation  
1. Make sure all oven controls are turned Off.  
2. Check that the electricity supply to the cooker is turned On.  
3. Check that the oven clock is at the right time of day.  
15  
Oven Timer Operation – Know Your Timer  
Time of Day Dial  
Cook  
Minute Minder  
A
Period  
12  
“OFF” position  
1
11  
Auto  
Start Time  
(Pull)  
10  
8
2
4
0
10  
20  
50  
40  
Display  
Window  
3
Minute  
Minder  
30  
7
5
Clock Set  
(Pull)  
6
B
Minute Minder Dial  
KEY:  
ORANGE / GOLD SHORT FINGER : START TIME SETTING  
YELLOW / GOLD LONG FINGER : MINUTE MINDER SETTING  
TIMER FUNCTIONS  
Time of Day  
Main Clockface  
Ensure correct time of day is always set.  
Minute Minder  
Yellow / Gold Long Finger / Small Dial  
Here you can set a time period of up to 55 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  
Start Time  
Orange / Gold Short Finger  
The time of day at which you want an “Auto Cooking” programme to start.  
Cook Period  
(Up to 180 minutes)  
The Cook period in minutes will be shown in the display window.  
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 180 minutes, the food will be cooked for 180 minutes).  
For Example: If you set a "Start Time" of 11.00am", and a "Cook Period" for 180 minutes. The timer will  
switch the oven(s) on at 1l.00am and turn the oven(s) off at 2.00pm. You will hear an audible tone at  
2.00pm to indicate that the Auto Cooking programme has finished.  
Notes: When setting an Auto Cooking programme you will need to set the oven control(s) to the  
required temperature(s) when you set the timer, and if necessary select the appropriate oven  
function.  
If an Auto Cooking programme has been set the oven(s) will only operate during the pre-  
programmed time.  
16  
Clock & Automatic Oven Timer Operation  
TO SET & RE-SET THE TIME OF DAY  
12  
1
11  
A
10  
2
0
Step 1 Make sure all oven controls are turned Off.  
50  
40  
10  
20  
3
Step 2 Check the electricity supply to the cooker is switched on.  
30  
6
8
4
B
7
5
Step 3 Pull knob (B) and turn clockwise until the correct time of day is  
shown.  
Step 4 Ensure that the yellow / Gold Long minute minder finger remains at  
12  
0
1
11  
the  
position.  
A
B
10  
8
2
If it is not, return the yellow / Gold Long finger to the  
position  
50  
40  
10  
20  
3
on the clock face by turning (without pulling) knob (B) anti-clockwise.  
30  
6
4
Note: For normal "Manual" operation of the oven(s) the timer  
7
5
should always be set at  
shown). See Below.  
the position in the display window (as  
TO SET THE TIMER FOR MANUAL OVEN OPERATION  
Note: Unless you set the timer for an Auto Cooking Programme,  
for normal "Manual" operation of the oven(s) the timer should  
always be set to the  
position.  
12  
1
11  
If the  
symbol does not appear in the display window :-  
A
B
10  
2
0
50  
40  
10  
20  
Step 1 Turn the upper knob (A) clockwise (without pulling) until the  
3
symbol does appear in the display window.  
30  
6
8
4
7
5
USING THE MINUTE MINDER – (YELLOW / GOLD LONG  
FINGER)  
Here you can set a "Minute Minder" function of up to 55  
minutes. At the end of the set time. a bell will ring for  
approximately 4 minutes.  
Note: The figures on the inner dial are for setting the Minute  
12  
1
5
1
11  
Minder.  
A
B
10  
8
2
4
0
50  
40  
Step 1 To set "Minute Minder" finger to the required time, turn (without  
pulling) lower knob (B) anti-clockwise, until the yellow / gold long  
finger is at the time required.  
3
20  
30  
6
7
Example: 10 minutes (as shown).  
12  
0
11  
At the end of the Minute Minder period a bell will sound.  
A
B
10  
8
2
50  
40  
10  
20  
Step 2 To cancel the bell turn (without pulling), lower knob (B) anti-  
clockwise until yellow / gold long minute minder finger is returned to  
the position on the clockface (as shown).  
3
30  
6
4
7
5
17  
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 immediately and OFF at a preset time - Up to 180 minutes.  
(b) To set the Timer to switch the oven(s) ON and OFF Automatically.  
a) TO SET THE TIMER TO SWITCH THE OVEN(S) ON IMMEDIATELY AND OFF  
AT A PRE-SET TIME – UP TO 180 MINUTES.  
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 doors.  
12  
1
5
11  
A
B
10  
Step 3 Turn the upper knob (A) clockwise (without pulling), until the  
required cook period in minutes is indicated in the display  
window.  
2
4
50  
40  
120  
3
20  
30  
6
8
7
e.g. 120 minutes (as shown).  
Note: Cook period is the length of time that you wish the food  
to cook (Up to 180 minutes).  
Step 4 Turn the oven control(s) to the required temperature, and if necessary select the  
appropriate oven function.  
At the end of the Cook Period, the oven(s) will switch off and a Bell will ring for  
approximately 4 minutes.  
Step 5 Return the oven control to the OFF position.  
12  
1
11  
Step 6 To cancel the Bell and return the timer to "Manual Operation",  
turn (without pulling), upper knob (A) clockwise, until the  
symbol is shown in the display window.  
A
B
10  
2
4
50  
40  
10  
3
30  
6
8
7
5
18  
Clock & Automatic Oven Timer Operation  
b) TO SET THE TIMER TO SWITCH THE OVEN(S) ON AND OFF AUTOMATICALLY  
Step 1 Check that the correct time of day is set, if not follow instructions  
for setting the time of day.  
12  
Step 2 Place food onto the correct shelf position in the oven and close the  
1
11  
A
B
10  
8
oven door(s).  
2
4
50  
40  
3
20  
Step 3 Turn the upper knob (A) (without pulling), clockwise, until the  
30  
6
symbol appears in the display window.  
7
5
1
This allows the auto function to be set.  
12  
11  
Step 4 Set the orange / gold short finger to the "Start" time by pulling the  
A
B
10  
8
2
4
upper knob (A) and turning it clockwise.  
50  
40  
3
20  
e.g. 5 o'clock (as shown).  
30  
6
7
5
1
Note: The "Start Time" is the time of day you want the Auto  
Cooking programme to start.  
12  
11  
A
B
Step 4 Set the "Cook Period" by turning (without pulling) the upper knob  
(A) clockwise, until the required cook period in minutes is  
indicated in the display window.  
10  
120  
8
2
4
50  
40  
3
20  
30  
6
7
5
e.g. 120 minutes (as shown).  
Note: The "Cook Period" is the length of time that you wish the  
food to cook, and it can be set for up to 180 minutes.  
Step 5 Turn the oven control(s) to the required temperature, and if  
necessary select the appropriate oven function.  
Note: If an “Auto Cooking Programme” has been set the oven(s)  
will ONLY operate during the pre-programmed times.  
At the end of the Auto Cook Period the oven(s) will switch off  
and a bell will ring for approximately 4 minutes.  
Step 6 Return the oven controls to the OFF position.  
12  
1
11  
Step 7 To cancel the Bell and return the timer to "Manual Operation",  
turn (without pulling), upper knob (A) clockwise, until the  
symbol is shown in the display window.  
A
10  
2
4
50  
40  
10  
20  
3
30  
6
8
B
7
5
19  
Clock & Automatic Oven Timer Operation  
TO CANCEL AN AUTO COOKING PROGRAMME  
BEFORE COOK PERIOD HAS STARTED  
12  
1
11  
Step 1 Turn the oven control(s) to their OFF position.  
A
B
10  
8
2
4
50  
40  
10  
20  
3
Step 2 Turn (without pulling) the upper knob (A) clockwise until the  
30  
6
symbol appears in the display window.  
7
5
Step 3 Pull and turn the upper knob (A) clockwise until the orange / gold  
short finger reads the same time as the hour hand on the clock.  
Step 4 Turn the upper knob (A) clockwise (without pulling) until the  
symbol appears in the display window.  
TO CANCEL AN AUTO COOKING PROGRAMME  
ONCE THE AUTO COOK PROGRAMME HAS START-  
ED BUT BEFORE IT HAS FINISHED.  
12  
1
11  
A
10  
8
2
Step 1 Turn the oven control(s) to their OFF position.  
50  
40  
10  
20  
3
Step 2 Turn the upper knob (A) clockwise (without pulling) until the  
30  
6
4
B
symbol appears in the display window.  
7
5
20  
Fan Oven Cookery Notes  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature as recommended in the temperature chart. The  
pilot light will immediately come on the remain on until the oven  
reaches the required temperature. This light will then automatically go  
off and on during cooking as the oven thermostat maintains the  
correct temperature.  
Note: If the pilot light does not come On when the control is turned,  
check that the timer is in Manual operation (clock section).  
It should be noted that at the end of a cooking period there may be a  
momentary pull of steam when the oven door is opened. This will dis-  
perse in a few seconds and is a perfectly normal characteristic  
of an oven with a good door seal.  
Since a Circulaire fan oven heats up more quickly, and generally  
cooks food at a lower temperature than a conventional oven, pre-  
heating the oven is often unnecessary. However, foods such as  
bread, scones, Yorkshire pudding, should be placed in a pre-  
heated oven.  
The cooking charts  
are a guide only, giving approxi-  
mate cooking temperatures and times. To suit personal taste and  
requirements, it may be necessary to increase or decrease  
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 oven is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced.  
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 or utensils should not be placed directly on the floor of the oven  
for cooking.  
Never use more than 3 shelves in the oven as air circulation will be  
seriously restricted.  
To avoid unnecessary cleaning, rod shelves which are not in use  
should be removed from the oven.  
When 3 shelves are used to cook large quantities of food for  
home freezing or parties, it may be necessary to increase the  
cooking times given in the charts by a few minutes, to allow for the  
loss of heat due to the extra time taken to load the oven, and the  
larger mass of food. Baking trays should have an equal gap on all  
sides to allow even air circulation.  
Temperature and  
Time  
N.B. Recipes in cookery books give times and temperatures for  
cooking in ordinary ovens. The Creda fan oven make it possible, in  
most cases, to:–  
(a) reduce the recommended temperature by 25°C (45°F).  
(b) reduce the recommended time by approximately 10 minutes  
per hour.  
(c) Make pre-heating the oven unnecessary for certain foods.  
21  
Fan 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 cooking time.  
(c) Place meat/poultry in the grill/meat pan supplied. Small joints  
1
2
weighing less than 1.75kg (3 / lbs) should be roasted in a  
smaller meat pan/tin – or they may be ‘pot roasted’ – a small  
joint in a large meat pan causes unnecessary oven splashing  
and evaporation of meat juices.  
(d) Additional fat should not be added, except for veal, very lean  
meat or poultry which can either be ‘larded’ with fat bacon or  
brushed very sparingly with cooking oil or melted fat.  
(e) Beef, lamb, mutton and poultry may be dusted lightly with  
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.  
Joints of meat and whole birds should be defrosted slowly,  
preferably in a domestic refrigerator (allowing 5-6 hours per 450g  
(1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb).  
Frozen Meat  
and Poultry  
22  
23  
Note: If soft margarine is used for cake making, temperatures recommended by the manu-  
facturers should be followed. Temperatures recommended in this chart refer to cakes  
made with block margarines or butter only.  
24  
The ‘Slow’ Setting  
Your fan oven has a ‘slow cooking’ facility.  
This is used for slow cooking, keeping food warm and warming  
plates for short periods.  
Some advantages The oven stays cleaner because there is less splashing.  
of slow cooking  
are:  
Timing of food is not as critical, so there is less fear of overcooking.  
Fully loading the oven can be very economical.  
Cooking times can be extended in some cases by up to 2 hours for  
latecomers.  
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 re-heating.  
It is important to follow the guidelines given for preparing food  
using the ‘Slow’ setting.  
Slow cooking can only be used with the fan oven operating at  
the ‘E’ setting.  
Operating  
Procedure  
1. Ensure Oven Timer is set correctly, for auto/manual operation.  
2. Turn the oven thermostat control to a temperature at the ’E’  
setting (90oC). The oven indicator light will remain on until the  
oven reaches the set temperature. The light will then auto-  
matically cycle off and on during cooking as the oven  
temperature is controlled.  
3. After use always return both controls to the off position and  
close the oven door.  
Menus in this book are for slow cooking only.  
Other recipes for cooking can be found in your Hotpoint Cook Book.  
25  
Using The ‘Slow’ Setting  
1. Make sure all dishes will fit into the oven before preparing the  
Points to bear in  
mind when  
preparing food:  
food.  
2. All dishes cooked by the ‘Slow’ setting should be cooked for a  
minimum of 6 hours. They will ‘hold’ at this setting for a further  
hour but marked deterioration in appearance will be noticed in  
some cases.  
3. Joints of meat and poultry should be cooked at fan oven 170o C  
for 30 mins before turning to the Slow setting.  
4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are  
unsuitable for the Slow 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 88oC 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  
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.  
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.  
Storage and  
Re-heating of food  
3. Re-heat food thoroughly and quickly either on the gas burner or  
in the fan oven, 170oC and then serve immediately.  
4. Only re-heat food once.  
26  
‘Slow’ Setting Menus  
MENU 1  
METHOD  
Leek and Potato Soup  
Stuffed Peppers  
Braised Red Cabbage  
Summer Pudding  
Cook on a ‘Slow’ setting for 6 hrs.  
LEEK AND POTATO SOUP  
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.  
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  
1
2
6. Stir in cream and milk and re-heat  
gently, do not boil.  
250ml ( / pint) single cream  
1
2
250ml ( / pint) milk  
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.  
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 (2 oz) long grain rice, cooked  
Salt and pepper  
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.  
27  
‘Slow’ Setting Menus  
BRAISED RED CABBAGE  
225g (8 oz) onion, peeled and chopped  
2 tablespoons vegetable oil  
450g (1 lb) red cabbage, finely shred  
225g (8 oz) cooking apple, peeled, cored  
and diced  
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.  
225g (8 oz) pear, peeled, cored and diced  
3 tablespoons brown sugar  
1
2
/ teaspoon nutmeg  
Salt and pepper  
3 tablespoon cider vinegar  
Juice of 1 orange  
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  
outside of the basin.  
3. Pack firmly with fruit and add sugar and  
water.  
8-10 slices of bread, crusts removed  
50g (2 oz) butter melted  
50g (2 oz) demerara sugar  
375g (12 oz) prepared fruit, eg.  
strawberries, raspberries, etc  
50g (2 oz) caster sugar  
2 tablespoons water  
4. Cover with buttered, sugared bread.  
5. Cover dish with foil  
6. Place in oven.  
28  
‘Slow’ Setting Menus  
MENU 2  
METHOD  
Spring Vegetable Soup  
Braised Topside au Poivre  
Rhubarb and Raspberry Crunch  
Layer  
Cook on a ‘Slow’ setting for 7 hrs.  
SPRING VEGETABLE SOUP  
3 medium sized carrots, peeled and sliced  
2 medium sized onions, peeled and diced  
1. Melt butter in pan, add carrots, onions  
and celery and fry gently for 3-4  
minutes  
2 sticks celery, cut into 1” pieces  
2. Stir in tomato puree, crumbled stock  
1
2
15g ( / oz) butter  
3
4
cubes, 1 litre (1 / pints) water and  
1
4
58g (2 / oz) can tomato puree  
seasoning.  
2 vegetable stock cubes  
Salt and pepper  
3. Bring to the boil, transfer to large  
casserole dish.  
50g (2 oz) sliced green beans  
100g (4 oz) shredded white cabbage  
1 teaspoon cornflour, blended with a little  
cold water  
4. Add remaining ingredients to dish,  
cover tightly with foil and lid.  
5. Place in oven.  
BRAISED TOPSIDE AU POIVRE  
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.  
450g (1 lb) Topside of beef, cut into 4  
slices  
1 tablespoon black peppercorns,  
crushed  
Salt  
25g (1 oz) butter  
2 tablespoons vegetable oil  
4 small courgettes, thickly sliced  
4 tomatoes, sliced  
1
4
125 ml ( / pint) red wine  
RHUBARB AND RASPBERRY CRUNCH LAYER  
1. Fry minced beef in oil until lightly  
100g (4 oz) butter, melted  
100g (4 oz) rolled oats  
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  
100g (4 oz) digestive or ginger biscuits  
coarsley crushed  
50g (2 oz) mixed chopped nuts  
175g (6 oz) demerara sugar, divided in half  
Good pinch of cinnamon  
450g (1 lb) rhubarb, cut into 2.5 cm  
(1”) lengths  
5. Cover tightly with foil and lid.  
6. Place in oven.  
225g (8 oz) frozen raspberries  
29  
‘Slow’ Setting Menus  
MENU 3  
METHOD  
Chilli Con Carne  
Rice  
Fruit Crumble  
Cook on a ‘Slow’ setting for 7 hrs.  
CHILLI CON CARNE  
1
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.  
2
675G (1 / lb) minced beef  
15ml (1 tbsp) vegetable oil  
1 large onion, skinned and chopped  
/ green pepper, seeded and chopped  
2 x 425g (15 oz) can tomatoes, chopped  
Salt and pepper  
1 tablespoon chilli powder  
1 tablespoon brown sugar  
2 tablespoons tomato puree  
1
2
425g (15 oz) can red kidney beans,  
blended together  
LONG GRAIN RICE  
1. Wash the rice.  
10 oz (275g) long grain rice  
2. Fry the rice in oil until lightly browned.  
3. Boil the water, add salt and place with  
rice in casserole dish.  
3 tablespoons (45 ml) oil  
1
4
1 / pt (625 ml) water  
4. Cover dish tightly with foil and lid  
5. Place in oven.  
FRUIT CRUMBLE  
1
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  
2
675g (1 / lb) fruit, prepared  
75g (3 oz) caster sugar  
175g (6 oz) plain flour  
75g (3 oz) butter  
75g (3 oz) demerara sugar  
5. Place in oven.  
30  
‘Slow’ Setting Menus  
MENU 4  
METHOD  
Salmon Pate  
Roast Lamb  
Jacket Potatoes  
Pear Pudding  
Cook on a ‘Slow’ setting for 7 hrs.  
SALMON PATE  
1. If using canned salmon, drain. Flake  
salmon into bowl.  
450g (1 lb) cooked, or canned salmon,  
pink or red  
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.  
4 x 2.5 cm (1”) thick slices of white bread  
from large loaf  
1
2
250 ml ( / pint) milk  
25g (1 oz) butter, softened  
1 egg yolk  
2 tablespoons chopped parsley  
1
2
Juice of / lemon  
Salt and pepper  
5. Place dish in larger dish containing 2.5  
cm (1”) of hot water.  
6. Cover completely with foil. Place in  
oven carefully.  
ROAST LAMB  
1
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˚C for 30 minutes  
before setting to ‘Slow’.  
2
1.25 KG (2 / lb) leg of lamb  
1 teaspoon rosemary  
1 tablespoon parsley, chopped  
Salt and pepper  
mixed  
}
}
together  
Bay leaf  
JACKET POTATOES  
1. Scrub the potatoes, prick well.  
2. Wrap each potato in a piece of cooking  
foil.  
4 large potatoes  
PEAR PUDDING  
50g (2 oz) butter  
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.  
mixed  
together  
50g (2 oz) dark brown sugar  
100g (4 oz) margarine  
100g (4 oz) caster sugar  
2 size 4 eggs  
100g (4 oz) self raising flour, sieved  
/ teaspoon almond essence  
1
4
3 pears peeled, cored and cut into 4  
31  
‘Slow’ Setting Menus  
MENU 5  
METHOD  
Rich Onion Soup  
Honey Roast Ham  
Ratatouille  
Cook on a ‘Slow’ setting for 7 hrs.  
Bread Pudding  
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.  
450g (1 lb) onions, peeled and thinly sliced  
25g (1 oz) butter  
1 tablespoon vegetable oil  
1 teaspoon salt  
1
2
/ teaspoon brown sugar  
1
2
40g (1 / oz) plain flour  
750ml (1 / pint) brown stock  
125ml ( / pint) stout or brown ale  
1
2
1
4
HONEY ROAST HAM  
1
2
2kg (4 / lb) joint middle cut gammon  
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 ‘Slow’ setting  
for 7 hours.  
Sauce:  
2 tablespoons honey  
2 tablespoons sherry  
1 tablespoon demerara sugar  
RATATOUILLE  
1. Slice aubergines and sprinkle with salt,  
leave for 30 minutes. 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.  
375g (12 oz) aubergines  
Salt  
225g (8 oz) onions, peeled and sliced  
1-2 cloves of garlic, crushed  
2 tablespoons vegetable oil  
375g (12 oz) tomatoes, skinned and  
roughly chopped  
375g (12 oz) courgettes, sliced  
375g (12 oz) red peppers, de-seeded and  
sliced  
Bunch of fresh herbs  
Salt and pepper  
Chopped parsley  
32  
‘Slow’ Setting Menus  
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.  
225g (8 oz) slightly stale bread  
1
2
250ml ( / pint) milk  
2 eggs  
1 tablespoon brandy, optional  
175g (6 oz) mixed dried fruit  
1
2
40g (1 / oz) demerara sugar  
50g (2 oz) melted butter  
1 teaspoon mixed spice  
Finely grated rind of 1 lemon  
Grated nutmeg  
5. Turn mixture into prepared dish.  
Sprinkle with little nutmeg and caster  
sugar.  
Caster sugar  
6. Place in oven.  
33  
‘Slow’ Setting Menus  
MENU 6  
METHOD  
Tomato Soup  
Fruity Chicken Casserole  
Rice Pudding  
Cook on a ‘Slow’ setting for 7 hrs.  
TOMATO SOUP  
1. Fry onion gently in oil until soft.  
2. Add tomatoes, stock, seasoning and  
bring to boil.  
3. Place in casserole dish, cover with foil  
and lid and place in oven.  
4. Before serving, sieve soup.  
5. Reheat, adjust seasoning if necessary  
and stir in sugar.  
1 medium sized onion, peeled and chopped  
15ml (1 tbsp) vegetable oil  
1
2
675g (1 / lb) tomatoes, roughly chopped  
500ml (1 pint) vegetable stock  
Salt and pepper  
5ml (1 level tsp) caster sugar  
6. For cream of tomato soup stir in 50ml (2  
floz) cream and reheat soup very gently  
without boiling. Garnish with a swirl of  
cream.  
FRUITY CHICKEN CASSEROLE  
1. Skin chicken joints and place in 2 litre  
4 chicken joints  
1
2
(3 / pint) casserole dish.  
2. Fry pepper, onion, celery and mush  
rooms in oil.  
3. Cover chicken with vegetables.  
4. Drain fruit, reserving juice, and add to  
casserole.  
5. Blend cornflour with soya sauce,  
vinegar and reserved juice, bring to the  
boil in a saucepan, add seasoning and  
pour into casserole dish.  
1 red pepper, de-seeded and sliced  
2 sticks of celery, chopped  
1 large onion, peeled and sliced  
100g (4 oz) mushrooms, sliced  
400g (14 oz) can sliced peaches  
3 tablespoons cornflour  
1 tablespoon soya sauce  
3 tablespoons malt vinegar  
Salt and pepper  
RICE PUDDING  
1. Place the washed rice into a greased  
dish and dot with butter.  
2. Dissolve the sugar in the heated milk  
and pour over the rice.  
3. Sprinkle grated nutmeg over the top.  
4. Leave uncovered, place in oven.  
50g (2 oz) pudding rice  
Knob of butter  
25g (1 oz) sugar  
500ml (1 pint) milk, warmed  
Grated nutmeg  
34  
Care and Cleaning  
TURN OFF THE MAIN SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL  
CONTROLS ARE IN THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRA-  
SIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND.  
Hob Surround  
Gas Pan Supports  
and Gas Burner  
Discs  
Clean with a cloth wrung out in soapy water. Stubborn stains can be  
removed with a cream, paste or liquid cleaner, or by gently rubbing  
with liberally soaped, very fine steel wool pads. Check that the clean-  
ing agent used is approved by the Vitreous Enamel Development  
Council.  
Note  
We do not recommend the use of decorative covers over the hot hot-  
plates 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.  
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 whilst it is still hot. This will avoid any damage. NEVER LET  
IT COOL BEFORE REMOVING.  
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.  
Control Panel  
Grill  
Remove the grill pan and the wire grid food support, it is best to wash  
these items immediately after use to prevent stains from being burnt on  
when used again. Wipe out the grill compartment, use a fine steel wool  
soap pad to remove stubborn stains from the rod shelf, grill deflector  
plate and the floor of the compartment.  
Wipe over the door outer panel with a cloth wrung out in hot soapy  
water, then after wiping with a cloth wrung out in clear water, dry with a  
soft clean cloth.  
Doors  
Do not use scouring pads or abrasive powder which may  
scratch the surface.  
Take care during cleaning not to damage or distort the Door Seal. Do  
not lift the Door Seal from the Oven Front Frame, if necessary remove  
the seal by carefully unhooking the corner clips.  
35  
Care and Cleaning  
Ovens  
Remove the rod shelves and meat pan.  
Use a fine steel wool soap pad to remove stubborn stains from the rod  
shelves, meat pan and the floor of the ovens.  
How ‘Stayclean’  
Works  
The surface of the ‘Stayclean’ oven liners are treated on the mottled face  
with a special vitreous enamel which absorbs cooking soils. At tempera-  
tures of 220oC (425oF) 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.  
Oven Liners – sides  
It should not normally be necessary to clean the ‘Stayclean’ panels in  
water. If desirable remove the rod shelves and the side panels and wash  
them in warm soapy water, followed by rinsing in clean water.  
Cleaning the  
Exterior of  
the Cooker  
The outside of the cooker should be cleaned regularly to keep it looking like  
new.  
Wipe over with a soft cloth wrung out in 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  
which may scratch the surface.  
Wear protective gloves when cleaning any part of your  
cooker.  
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 setting and that  
the grill pan is not lined with foil.  
Fan Oven Baking  
Uneven rising of cakes  
Ensure that the oven shelves are level by using a spirit level on  
the rod shelf and adjusting the wheels/feet. The oven should be  
checked both left to right and front to back.  
Sinking of cakes  
The following may cause the cakes to sink :  
1. Preheat of fan ovens.  
2. Cooking at too high a temperature.  
3. Using normal creaming method with a soft margarine. If  
using an all in one method instead of traditional creaming of  
the margarine and sugar. Remember when using a food  
mixer or processor not to over cream soft margarine.  
Over/Under cooking  
Fast/Slow cooking  
Refer to the cooking times and temperatures given in the  
Cook Book provided, however, it may be necessary to  
o
increase or decrease temperatures by 10 C to suit personal  
1
4
taste. Do not use utensils greater than 2 / " in height.  
Uneven cooking of cakes 1. Too large baking sheet used (see ‘Cookery Notes’)  
2. Over loading of oven and always ensure even air gaps  
around baking tins.  
3. Placed into pre-heated oven. (see ‘Cookery Charts’)  
37  
Something Wrong with your Cooker?  
Before contacting your Service Office/Installer, check the problem guide below.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Cooker does not work  
at all.  
Check that the switch on the control unit is in the on  
position.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10oC to suit your taste.  
Oven does not cook  
evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Hotplates are slow to boil  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
Ensure the clock is in the manual mode, see clock section  
Neither ovens work.  
Grill works.  
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.  
38  
Spare Parts  
Please remember your new appliance  
is a complex piece of equipment.  
‘DIY’ repairs or unqualified and  
untrained service people may put you  
in danger, could damage the appli-  
ance 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.  
39  
Hotpoint Service Cover  
Satisfaction Guaranteed or Your  
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.  
Money Back  
Hotpoint gives you a unique ‘Satisfaction  
Guaranteed’ promise – valid for ninety days after  
you have purchased your Hotpoint product. If there  
is a technical problem with your Hotpoint appliance,  
just call Hotpoint Service (see back page). If  
necessary we will arrange for an engineer to call. If  
the technical problem is not resolved under this  
Guarantee, Hotpoint will replace your appliance or,  
if you prefer, give you your money back. Your  
statutory rights are not affected, and the Guarantee  
is additional and subject to the terms of Hotpoint’s  
Five Year Parts Guarantee.  
Service Cover  
We offer a number of payment methods; cheque,  
credit card or you can spread the cost and pay by  
direct debit (full details can be obtained on Free  
phone 0800 716356). This covers you for all repairs  
during the period of cover, which can be from 1 to 4  
years. Service Cover also includes loss of food, up  
to the value of £250, in refrigeration appliances.  
There is also an option of Service Cover with  
Maintenance at an additional cost. This includes an  
annual Electrical and Safety check and replacement  
of any parts as necessary.  
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.  
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.  
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.  
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.  
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.  
40  
Key Contacts  
Service  
Hotpoint has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure your complete  
confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 220  
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 302 220  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 50 60 70  
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
April 2001 Part No. 498000034-04  

HP Hewlett Packard Hewlett Packard Computer Monitor LE1901WI User Manual
GE 28128xx3 User Manual
Electrolux 30 FREE STANDING GAS WAVE TOUCHTM RANGE 316471110 User Manual
D Link VoiceCenter DPH 125MS User Manual
Cypress CY62148E User Manual
Cortelco 586002 TP2 27F User Manual
Black Box LH1501A R2 User Manual
Avaya Lucent 2554 MMGN User Manual
AMX Modero NXD CV5 User Manual
Aastra Telecom Corded Headset AT 200HT User Manual