User manual HOTPOINT-ARISTON HBBS62

[. . . ] Instructions for Installation and Use BS62 BS72 Note: Timer must be set to `Time of Day' and `Manual' before the oven can be used. Note: Ensure that the oven is securely fixed to the cabinet before use. To the Installer Before installation fill in the product details on the back cover of this booklet. To the User You must read the instructions prior to installing and using the appliance and then retain them for future reference. CONTENTS Introduction For Your Safety ­ Always For Your Safety ­ Never Know Your Oven The Controls Oven Timer Operation Know Your Timer Electronic Clock & Automatic Oven Timer Operation Solarplus Grill Using the Oven as a Fan Oven Using the Fan Oven for Circulaire Roasting Circulaire Roasting Chart Using the Oven for Other Functions Temperature Conversion Scale Oven Temperature Charts Cooking Results Not Satisfactory Care & Cleaning Installation Something Wrong?Service 3 4 5 6 7-8 9 10 11-14 15-16 17-18 19 20 21-26 27 28-29 30 31-34 35-39 40-41 Back Cover 2 INTRODUCTION Your new cooker is guaranteed* and will give lasting service. [. . . ] The pilot light (q) will immediately come on and will remain on until the oven reaches the required temperature. The light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. Note: At the end of a cooking period there may be a momentary puff of steam when the door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. 19 CIRCULAIRE ROASTING CHART Type of Meat & Poultry BEEF Beef - any type of joint PORK Pork - any type of joint Temperature °C Time Approximate 20 - 25 mins / 450g (1lb) + 20 mins extra 25 mins / 450g (1lb) + 25 mins extra 160 - 180°C 160 - 180°C Pork - chops LAMB Lamb - any type of joint 170°C 30 - 45 minutes 25 mins / 450g (1lb) + 25 mins extra 160 - 180°C Lamb - chops CHICKEN / TURKEY Up to 4kg (8lb) 170°C 20 - 30 minutes 18 - 20 mins / 450g (1lb) + 20 mins extra PLACE FOOD ON ROASTING RACK, THEN POSITION ABOVE THE MEAT PAN & ANTISPLASH TRAY. 160 - 180°C STEAKS 170°C 30 - 45 minutes GAMMON STEAKS 170°C 30 - 45 minutes SAUSAGES 170°C 30 - 45 minutes Note: The above chart is only a guideline. The times and temperatures may be increased or decreased depending on personal taste. 20 USING THE OVEN FOR OTHER FUNCTIONS `S' "SLOW" SETTING This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. ADVANTAGES OF SLOW COOKING ARE: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Cooking times can be extended in some cases by up to 2 hours. OPERATION: 1. Place the prepared food in the main oven and ensure the door is fully closed. Turn knob A to `S' (Slow Cooking temperature). STORAGE & RE-HEATING OF FOOD: 1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible. Always thaw frozen food completely in the refrigerator before re-heating. Always reheat food thoroughly and ensure it is piping hot before serving. Only re-heat food once. POINTS TO CONSIDER WHEN PREPARING FOOD FOR SLOW COOKING 1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. All dishes cooked on the slow setting will require a minimum of 6 hours, however, it they are cooked for 1-2 hours longer then deterioration in their appearance may be noticed. Never cook joints of meat over 2. 7kg (6 lb) or poultry over 2. 0kg (4lb 8oz). We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting. To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) turning the control to the slow setting and cooking immediately. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving. Always bring soups, liquids and casseroles to the boil before placing in the oven. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture. [. . . ] 3 Built Under 560m 574m m min m ma x m min 550ming pipes ns d io exclu er project h nd ot a 578mm min 585mm max 38 INSTALLATION INSTRUCTIONS Fig. 4 Single Oven in tall Cabinet Double Pole Control Switch 6mm2 Cable if Hotplate fitted Conduit Box min 560mm max 574mm *550 mm 585mm max 578mm if cooker trim is to overlap top edge of shelf 4mm2 Cable if hob fitted adjacent to oven 4mm2 Cable to Oven Refer to Electrical Installation *excluding pipes and other projections Fig. 5 39 SOMETHING WRONG? Before calling a Service Engineer, please check through the following lists. THERE MAY BE NOTHING WRONG. Problem Slight odour or small amount of smoke when grill / oven used first time Nothing Works Check This is normal and should cease after a short period. If you find that the timer display is blank, then it is likely that there is no electricity supply to your oven. [. . . ]