User manual HOTPOINT-ARISTON HBEW22

[. . . ] Instructions for Installation and Use EW22 Retention of this Instruction Book This Instruction Book must be kept handy for reference as it contains important details on the safe and proper use of the appliance. If you sell or pass the appliance to someone else, or move house and leave it behind, make sure this Book is also provided so the new owner can become familiar with the appliance and safety warnings. Contents Introduction Installation Product Specification For your Safety ­ Always For your Safety ­ Never Features Control Panel Using the Hob Temperature Conversion Scale Grilling Oven Cookery Notes Oven Temperature Chart ­ Meat Oven Temperature Chart ­ Baking Recipes Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker Key Contacts 3 4-5 6 7 8 9 10 11 13 14 15 17 18 19 22 24 25 Rear Cover This appliance conforms to the following EEC Directives: Low Voltage Equipment 73/23/EEC 93/68/EEC Electromagnetic Compatibility 89/336/EEC 92/31/EEC 93/68/EEC 2 Introduction Your new cooker 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 the best use of your Hotpoint cooking equipment please read this booklet carefully. [. . . ] (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 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). If however, it is found necessary to accelerate this process, frozen food can be defrosted in the fan oven at a temperature of 80°C (175°F). A 1. 5kg (3lb) oven ready frozen chicken, placed in the meat pan, will defrost in approximately 11/2 ­ 13/4 hours. The breast should be covered with foil, held in position by skewers or string, and the giblets removed after defrosting but before cooking. THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY AFTERWARDS. 16 Oven Temperature Charts ­ Meat Fan Oven Cooking Meat Beef Preheat No Temperature o C 160/180 Time (approx. ) 20-25 mins per 450g (1 lb) + 20 mins extra 25 mins per 450g (1 lb) + 25 mins extra 25 mins per 450g (1 lb) + 25 mins extra 25-30 mins per 450g (1 lb) + 25 mins extra 18-20 mins per 450g (1 lb) + 20 mins extra 13-15 mins per 450g (1 lb) e. g. 10kg (22 lb) = 264 mins Lamb No 160/180 Pork No 160/180 Veal Chicken/Turkey up to 4kg (8 lb) Turkey up to 5. 5kg (12 lb) over 5. 5kg (12 lb) Casserole Stews No 160/170 No 160/180 150/160 No 150 No 140-150 11/2 - 2 Hrs If using aluminium foil, never: 1. 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. Beef ­ Rare: 60oC Medium: 70oC Well Done: 75oC Lamb: 80oC Pork: 90oC Veal: 75oC Poultry: 90oC 17 Oven Temperature Charts ­ Baking Baking Food Scones Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Pudding Baked Custard Bread Meringues Yes Yes Yes Yes Yes Preheat Yes Fan Oven Cooking Temperature o C 210/220 170/180 160/170 170/190 180/200 140/150 130/140 190/200 190/200 180/190 190/200 130/140 140/150 200/210 70-90 Time in mins. 9-12 15-20 20-25 15-20 12-15 75-90 Time dependent on recipe. 45-50 Time dependent on recipe. 40-45 20-25 105-135 40-50 45-50 180-240 Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. 18 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. Cover and continue to cook for further 20-30 minutes or until cooked through. FRUIT PLATE TARTS Pastry: 800g (13/4 lb) plain flour 200g (7oz) block margarine 200g (7oz) cooking fat 250ml (10fl oz) cold water Filling: 675g (11/2 lb) prepared fruit 50g (2oz) sugar 1. Sift flour into bowl, rub in fats until mixture resembles fine breadcrumbs. RICE PUDDING 40g (1 /2 oz) pudding rice 25g (1oz) sugar 500ml (1 pint) milk Grated nutmeg 50g (2oz) sultanas or raisins (optional) 1 3. [. . . ] · In the Five Years all replacement parts are FREE provided that they are fitted by our own Service Engineer. 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. [. . . ]