User manual HOTPOINT-ARISTON HB8912

[. . . ] If the Book is lost or damaged a copy may be obtained from: General Domestic Appliances Ltd, Morley Way, Peterborough, PE2 9JB. 2 Retention of this Instruction Book Introduction Your new appliance 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 best use of your cooking equipment, please read this booklet carefully. [. . . ] The items should be placed so that the maximum amount of surface area is exposed to the circulating air, and that they are turned regularly to ensure even defrosting. Larger cuts of meat and poultry may be defrosted by using the fan only setting up to a maximum weight of 2 kg (4lb 8oz). It is important to wash both meat and poultry and cooking utensils immediately after defrosting and before cooking. Food should be cooked immediately after defrosting. It is very important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth. Oven Light LIGHT ONLY SETTING When the Multifunction Control (D) is turned clockwise to the oven light only will illuminate. Oven Light setting, the main 25 Main Oven - Conventional Oven Important NEVER line the shelves, the floor or the sides of the oven with aluminium foil as overheating and damage may result. The oven is heated by elements at the top of the oven and underneath the floor of the oven. Do not use the oven without the removable oven roof in position with its front flange facing downwards. Operating Procedure 1. Turn the oven thermostat control to the required temperature setting (see oven temperature charts). The oven indicator light will remain on until the oven reaches the set temperature. This light will then automatically cycle on and off during cooking as the oven temperature is controlled. After use always return both controls to the off position and close the oven door. Main Oven - Fan Oven Important NEVER line the shelves, the floor or the sides of the oven with aluminium foil as overheating and damage may result. A fan at the rear of the oven operates to circulate heated air within the oven. Small joints weighing less than 1. 75kg (31/2 lbs) should be roasted in a smaller meat pan/tin ­ or they may be `pot roasted' ­ a small joint or 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 manufacturer's 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. 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, 1 lb), or at room temperature (allowing 2-3 hours per 450g, 1 lb). Frozen meat or poultry must be completely defrosted before placing in the oven. It is essential to wash thoroughly and cook meat and poultry immediately after defrosting. 28 Main Oven Temperature Chart Fan Oven Time (approx. ) 35 mins per 450g (1 lb) + 35 mins over. Beef No 160/180 35-45 mins per 450g (1 lb) Lamb No 160/180 40 mins per 450g (1 lb) + 40 mins over Pork 40 mins per 450g (1 lb) 40-45 mins per 450g (1 lb) + 40 mins over 40-45 mins per 450g (1 lb) 25-30 mins per 450g (1 lb) + 25 mins over 25-30 mins per 450g (1 lb) 2-21/2 hrs Turkey 4 to 5. 5kg (8 to 12 lb) Casserole Stews No Chicken/ Turkey up to 4kg (8 lb) Runner 3 from bottom Veal of oven. It is not necessary to pre-heat the fan oven before roasting. [. . . ] 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. [. . . ]