User manual HOTPOINT-ARISTON HB8642

[. . . ] The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other installation. When the cooker is first used an odour may be emitted, this will cease after a period of use When first using the cooker ensure that the room is well ventilated (e. g. open a window or use an extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggested that any pets be removed from the room until the smell has ceased. This odour is due to temporary finish on oven liners and elements and also any moisture absorbed by the insulation. * The guarantee is subject to the provisions that the appliance: (a) (b) (c) (d) Has been used solely in accordance with the Users Instruction Book. [. . . ] Place the grill pan on the rod shelf, ensuring it is positioned centrally under the grill element. Never line the grill pan with aluminium foil as this may cause over heating of fat in grill pan. 17 Guide to Grilling Guide to grilling successfully Shelf Position from base of oven 2 2 or 1 1 1 1 1 2 or 1 1 1 Food Toasting of Bread Products Small cuts of meat ­ Sausages, Bacon Chops, etc. Whole, Fillets Fish in breadcrumbs Pre-cooked Potato Products Pizzas Browning of Food Preheat 1 min. Dish placed directly on shelf. 18 Oven Temperature Charts ­ Meat Fan Oven Cooking Time (approx. ) 35 mins per 450g (1lb) + 35 mins over. Beef No 160/180 35-40 mins per 450g (1lb) Lamb No 160/180 40 mins per 450g (1lb) + 40 mins over Pork 40 mins per 450g (1lb) 40-45 mins per 450g (1lb) + 40 mins over Veal 40-45 mins per 450g (1lb) Chicken/ Turkey up to 4kg (8lb) Turkey up to 5. 5kg (12lb) over 5. 5kg (12lb) Casserole Stews No 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-2 /2 hrs 1 Top Oven Cooking Position in Meat Oven Preheat Temperature o C Meat Pre- Temperature o heat C Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 25 mins per 450g (1lb) + 25 mins extra Beef/ Lamb (slow roasting) Yes 170/180 Beef/ Lamb (foil covered) Yes 190/200 Pork (slow roasting) No Yes 170/180 Pork (foil covered) Shelf placed directly on floor of oven. Yes No 190/200 160/180 25 mins per 450g (1lb) + 25 mins extra Veal (slow roasting) Yes 170/180 160/170 25-30 mins per 450g (1lb) + 25 mins extra Veal (foil covered) Yes 190/200 No 160/180 150/160 No 150 140-150 18-20 mins per 450g (1lb) + 20 mins extra Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 13-15 mins per 450g (1lb) e. g. 10kg (22lb) = 264 mins Casserole Cooking Yes 150 11/2 - 2 Hrs If using aluminium foil, never: 1. 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. Lamb: Pork: Veal: 80oC 90oC 75oC Poultry: 90oC Beef - 19 Rare: Medium: Well Done: 60oC 70oC 75oC Oven Temperature Charts ­ Baking Top Oven Cooking Fan Oven Cooking Position In Oven Preheat Yes 170/180 160/170 Yes Yes 170/190 180/200 140/150 130/140 190/200 Runner 1 from bottom of oven Runner 1 from bottom of oven Runner 1 from bottom of oven 20 Preheat Temperature o C Time in mins. 9-12 210/220 15-20 20 15 9-12 60-90 120-135 40-45 Depending on use Shelf placed directly on floor of oven Shelf placed directly on floor of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Runner 1 from bottom of oven Baking Temperature o C Food Yes Yes Yes Yes Yes Yes Yes 150 190/200 200/220 190/200 200/210 140 150 200/210 100 40-45 40-45 105-135 45-50 25-30 150-180 Yes Yes Yes Yes Yes Yes Yes Yes 150/170 190/200 180/190 170 180 200 Time in mins. 8-10 15-20 20-25 15-20 12-15 75-90 Depending on size. Scones Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry 45-50 190/200 Yes Yes 180/190 190/200 Depending on use. Puff Pastry Yorkshire Pudding 40-45 20-25 Shelf placed directly on floor of oven Runner 1 from bottom of oven Shelf placed directly on floor of oven Runner 1 from bottom of oven Individual Yorkshire Puddings Milk Pudding 130/140 140/150 Yes 200/210 70-90 105-135 40-50 45-50 180-240 Baked Custard Bread Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Small joints weighing less than 1. 75kg (3 1 /2 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. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for conventional ovens by o 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. Frozen Meat and Poultry Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at room temperature (allowing 2-3 hours per 450g, 1lb). 22 Recipes For Fan Oven BEEF STEW AND DUMPLINGS 675g (11/2 lb) stewing steak, cut into 2. 5cm (1 in. cubes) 2 medium sized onions, peeled and quartered 225g (8oz) carrots, peeled and sliced 225g (8oz) swede, peeled and cubed 4 sticks of celery, cut into 2. 5cm (1 in. ) lengths 500ml (1 pint) beef stock, boiling 30ml (2 tbsp) tomato puree 5ml (1 tsp) mixed dried herbs Salt and pepper Dumplings: 100g (4oz) self raising flour Pinch of salt 50g (2oz) shredded suet 15ml (1 tbsp) chopped parsley Cold water to mix 1. Place meat, vegetables, stock, puree, herbs and seasoning in large casserole dish. [. . . ] The correct fitting of such parts, provided they are genuine Hotpoint spares, will not affect your Guarantee. · 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. [. . . ]