User manual HOTPOINT-ARISTON HB8764

[. . . ] 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. [. . . ] If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. When the hotplate burners are turned down, a slight `popping' noise may be heard. This is perfectly normal. 12 HOTPLATE SAFETY REQUIREMENTS FOR DEEP FAT FRYING 1. Never leave oil or fat unattended during the heating or cooling period. 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. Always keep the outside of the pan clean and free from streaks of oil or fat. Smother the flames with a fire blanket or damp cloth to extinguish the fire. Do not use water or a fire extinguisher as the force of it may spread the burning fat or oil over the edge of the pan. Leave the pan for at least 60 minutes before moving it. 13 GRILL CAUTION ­ ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. The grill control is designed to provide variable heat control of either the full width of the grill or just the left half. The top oven thermostat light will go off when the oven has reached the set temperature. Food should be placed in the centre of the shelf with a gap of at least 25mm (1 inch) between it and the grill element to avoid burning and ensuring an even cooking. MAIN OVEN - FAN COOKING 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. When cooking recipes that are not designed for a fan oven, it is recommended that the temperature is reduced by about 25°C and the time reduced by about 10 minutes for each hour. If a large quantity of food is being cooked, it will be necessary to increase the cooking time to compensate for the extra oven load. 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. Food should be placed in the centre of each shelf to allow for even air circulation around the food. 15 16 Top 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) 25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g (1lb) 2-21/2 hrs Chicken/ Turkey up to 4kg (8lb) Turkey 4 to 5. 5kg (8 to 12lb) over 5. 5kg (12lb) Casserole No 140-150 Runner 1 from bottom of oven. OVEN COOKING CHART Fan Oven Cooking Position in Meat Oven Pre- Temperature o heat C Time (approx. ) 20-25 mins per 450g (1lb) + 20 mins extra 20-30 mins per 450g (1lb) + 25 mins extra Meat Meat Pre- Temperature o heat C Beef/ Lamb (slow roasting) Yes 170/180 Beef/ Lamb (foil covered) Yes 190/200 Pork (slow roasting) No Yes 170/180 Pork (foil covered) No Yes 160/180 190/200 25-30 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 18-20 mins per 450g (1lb) + 20 mins extra 13-15 mins per 450g (1lb) at 150/160oC Poultry/Game (slow roasting) Yes 170/180 Poultry/Game (foil covered) Yes 190/200 No allow 12 mins per 450g at 150oC Casserole 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. [. . . ] If the room has a volume between 5 and 10m3, it will require an air vent of 50cm2 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 should be consulted to determine air vent requirements. 24 INSTALLATION INSTRUCTIONS TECHNICAL DATA DIMENSIONS Height Width Depth 900 - 915mm 600mm 595mm (excluding door handles) Rp 1/2 (1/2" BSP female) Hotplate burner injector. 50Hz. GENERAL Gas connection Pressure test point Gas rate adjustment Aeration adjustment Electrical connection HOTPLATE Front left and rear right HOTPLATE Front right and rear left GRILL 3. 0kW (220g/h) 1. 8kW (130g/h) 2. 4 / 2. 6kW TOP OVEN 1. 7 / 1. 85kW MAIN OVEN 2. 3 / 2. 5kW 25 INSTALLATION INSTRUCTIONS SPACE FOR FIXING The cooker can be close fitted below hotplate level. [. . . ]