User manual HOTPOINT-ARISTON HBEW51S

[. . . ] HOTPOINT EW51 COOKER INSTRUCTION AND RECIPE BOOK 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 EW51 3 4 5 6 7 8 Control Panel 9 General Information Notes (Ceramic Hobs) 10-13 Temperature Conversion Scale 14 Top Oven/Grill Cookery Notes 15 Grill Pan and Handle 16 Solar Plus Grill 17 Guide to Grilling 18 Oven Temperature Chart ­ Meat 19 Oven Temperature Chart ­ Baking 20 Main Oven Cookery Notes 21-22 Recipes 23-25 Care and Cleaning 26-27 Cooking Results Not Satisfactory 28 Something Wrong with your Cooker 29 Spares and Key Contacts 30 and Rear cover 2 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. [. . . ] 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. Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Meringues Main Oven Cookery Notes The oven is fitted with `Stayclean' liners, two rod shelves and a meat pan. To heat the oven, turn the control knob clockwise, selecting the o o o o required temperature 80 C (176 F) and 230 C (450 F) as recommended in the temperature chart. The indicator light will immediately come on and remain on until the oven reaches the required temperature. This light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. It should be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Since a fan oven heats up more quickly, and generally cooks food at a lower temperature than a conventional oven, preheating the oven is often unnecessary. However food such as bread, scones, Yorkshire pudding, do benefit from being placed in a pre-heated oven. The charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it o may be necessary to increase or decrease temperatures by 10 C Unless otherwise indicated in the charts, food is placed in a cold oven, i. e. If food is placed in an already hot oven, the suggested cooking time should be reduced, depending on the type and quantity of food being cooked. Oven Positions Since the distribution of heat in the circulaire ovens is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced. The Top Oven rod shelf can be used in the Main Oven when cooking large quantities of food. Additional shelves can be purchased through your oven supplier or Spares Centre. Never use more than 3 shelves in the oven as air circulation will be seriously restricted. To ensure even circulation do not use meat pans larger than 390 x 300mm (15" x 12") and baking trays no larger than 330 x 255mm (13" x 10"), these should be positioned centrally on the oven shelf. To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven. When three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the charts by a few minutes, to allow for the loss of heat due to the extra time taken to load the oven, and the larger mass of food. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The introduction of improved thermal insulation on fan ovens makes it possible, in most ocases, to reduce o (a) the recommended temperature by 25 C (45 F) and (b) the recommended time by approximately 10 minutes per hour. Temperature and Time 21 Main Oven Cookery Notes To prepare meat and poultry for roasting in your fan oven. Meat which has been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven. [. . . ] · If at any time during the Guarantee period we are unable to repair your appliance, we will refund any repair costs paid to us in the previous twelve months. We will also offer you a new appliance at a reduced charge instead of a repair. · Our Guarantee is in addition to and does not affect your legal rights. · Should you need independent advice on your consumer rights, help is available from your Consumer Advice Centre, Law Centre, Trading Standards Department and Citizens Advice Bureau. [. . . ]