User manual HOOVER HPO 858

[. . . ] GB USER INSTRUCTIONS AND INSTALLATION INFORMATION FOR THE BUILT-IN OVEN ~~~ HPO 858 41012605 1 CONTENTS · USER INSTRUCTIONS SAFETY RECOMMENDATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 CONTROL PANEL DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 THE DISPLAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Pre heating is recommended for red meats but is not necessary for white meats. Grilling is ideal for cooking thicker food items such as pork or poultry. Food to be grilled should be placed directly at the centre of the middle shelf. By sliding the driptray underneath the shelf it will ensure that any juices are collected. For best results always make sure that the food is not too close to the grill element and turn the food over half way through the cooking time. · TURNSPIT : During this phase both the top oven element and rotisserie are in use. To cook larger joints of meat turn the oven to the turbo grill position. The rotisserie is programmed to continue rotating for approximately five minutes after cooking, making full use of the residual oven heat. · TURNSPIT + FAN : the advantage of using the top oven element at the same time as the fan and rotisserie is that the food is evenly cooked, preventing it from becoming dry and tasteless. 10 COOKING TIPS It is advisable not to salt meat before cooking, as salt only encourages the production of fat which quickly spreads throughout the oven and causes unnecessary smoke. GRILLING : Remove the meat from the refrigerator a few hours before grilling. We advise placing it on several layers of absorbent paper : this will remove excess water and will concentrate the flavour. Add pepper and herbs to the meat before grilling, but any salt should be added later. Never pierce the food during cooking even when you turn it, as this allows the juices out and it can make it dry. Meat should be turned halfway through cooking, except when using the rotisserie which automatically rotates the food. Caution : If your oven produces a lot of smoke, you are cooking at too high a temperature: correct this by resetting to a lower temperature. BAKING : Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with greaseproof paper or aluminium foil. Caution : the correct way to use foil is with the shiny side in towards the cake (dull side out). If not, the heat is reflected from the shiny surface and will not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking : sponges cakes, soufflés and brioche will tend to drop. You can check if cakes are done by pricking the centre with a knife blade or metal screwer. If it comes out nice and dry, your cake is ready, and you can stop cooking. [. . . ] Take care when disposing of warm fat. Wash and rinse the drip tray in hot water with a sponge soaked in washing up liquid. If burnt on residues remain, soak them off with water and a detergent solution. The drip tray can also go in to a dishwasher or be cleaned with a commercial oven cleaner. Never place a soiled drip tray in the oven. · OVEN LIGHTING - Disconnect the power supply before cleaning or replacing the bulb. [. . . ]