Hotpoint_Electric_Pressure_Cooker

Installation

Siting the Cooker

WARNING ??? THIS APPLIANCE MUST BE EARTHED.

Your cooker should have been checked to ensure that

the voltage corresponds with your supply voltage, this is stated on the rating plate, which is situated on the front

of the plinth. The cooker must be connected by a competent person eg. (NICEIC registered contractor) to suitable double-pole control unit with a minimum rating of 30A and a minimum contact clearance of 3mm, which should be fitted adjacent to the cooker, in accordance with IEE regulations.

The power supply cable should conform to B.S.6004 with a conductor size of 6mm2 minimum.

The control unit should be easily accessible in the event of an emergency, but must be within 2 metres of and not directly above an appliance.

This appliance conforms to EN 55014 regarding suppression of radio and television interference.

Access to the mains terminals is gained by removing the rear access cover.

The mains cable must pass through the cable clamp adjacent to the terminal block. Sufficient cable should be used to allow the cooker to be pulled out for servicing.

Ensure that the mains cable is routed away from any brackets affixed to the rear panel and is not trapped to the rear wall when pushing the cooker into position between cabinets.

The cooker is designed to fit between kitchen cabinets spaced 500mm apart. The space either side need only be sufficient to allow withdrawal of the cooker for servicing. It can be used with cabinets one side or both as well as in a corner setting. It can also be used free-standing.

This cooker is a class X appliance, as such adjacent side walls which project above hob level, must not be nearer to the cooker than 150mm and should be protected by heat resistant material. Any overhanging surface or cooker hood should not be nearer 650mm.

The height of the cooker can be adjusted by means of adjustable feet in the plinth (900mm - 915mm). Adjust the feet by tilting the cooker from the side. Then install the product into position.

For Your Safety

When used properly your Hotpoint appliance is completely safe but as with any electrical product there are certain precautions that must be observed.

PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.

Always

Safety Advice

???Always make sure you remove all packing from inside the oven and grill compartments before switching on for the first time.

???Always make sure you understand the controls prior to using the appliance.

???Always keep children away from the appliance when grilling as the surfaces will get extremely hot during and after use.

???Always make sure all controls are turned off when you have finished cooking and when not in use.

???Always stand back when opening an oven door to allow any build up of steam or heat to disperse.

???Always use dry good quality oven gloves when removing items from the oven/grill.

???Always place pans centrally over the hotplate making sure handles are kept away from the edge of the hob and cannot become heated by other hotplate/pans.

???Always take care to avoid heat/steam burns when operating the controls.

???Always turn off the electricity supply at the wall switch before cleaning and allow the appliance to cool.

???Always make sure the shelves are in the correct position before switching on the oven.

???Always keep the oven and grill doors closed when the appliance is not in use.

???Always take care when removing items from the grill when the lower oven is on as the contents will be hot.

???Always keep the appliance clean, as a build up of grease or fat from cooking can cause a fire.

???Always follow the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.

???Always keep ventilation slots clear of obstructions.

???Always refer servicing to a qualified appliance service engineer.

IN THE EVENT OF A CHIP PAN FIRE OR ANY OTHER PAN FIRE.

1.TURN OFF THE COOKER APPLIANCE AT THE WALL

SWITCH.

2.COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this will smother the flames and extinguish the fire.

3.LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT. Injuries are often caused by picking up a hot pan and rushing outside with it.

Features EW41

HOB VENTILATION SLOTS

1200W

1800W

FAST

PLATE

GRILL

GRILL/OVEN

DOOR

REMOVABLE

INNER GLASS

DOOR

1800W

1200W

CONTROL

PANEL

GRILL/MEAT PAN

WITH REMOVABLE

HANDLE AND WIRE

FOOD SUPPORT

STAYCLEAN

SIDE PANELS

OVEN ROD

SHELVES

PLINTH VENTILATION

RATING MEATSLOTS

PLATE PAN

Ceramic Hob

CAUTION: AS SOON AS ANY CRACK IN SURFACE BECOMES

VISIBLE, DISCONNECT THE APPLIANCE IMMEDIATELY FROM

THE SUPPLY.

Under no circumstances should the hob be used with aluminium foil in contact with the hob surface.

Under no circumstances place plastic vessels or utensils on a hot hob surface.

Under no circumstances use the hob as an area for storage.

The following ceramic heaters are located beneath the circular cooking areas:???

The cooking areas change colour when heated (become red) indicating

which heating element is turned on. The cooking area returns to its original colour when the heating element is switched OFF and cools.

When the control is turned from the O position, the numbers on the control panel around the knob will show settings of 1???7, 7 is the highest setting, for fast cooking. To reduce the heat to cook more slowly or simmer, turn the knob to a lower setting which will vary according to size and type of saucepan, the amount and type of food, and whether or not the lid is fitted. Pans can be placed on the unheated areas of the panel when cooking is finished and before serving food. It is inadvisable at any time to leave a heating element switched on without a pan in position as this wastes energy, and could make soil or rub-off from aluminium pans more difficult to remove. To protect elements against overheating, safety cut-outs have been incorporated with each element. After several minutes with the control at setting 7, the safety cut-out switches the element Off and On continuously, thus preventing any adverse effects that may be caused by an excessive build-up of heat in the cooking area.

Settings 1 to 4 provide inputs of 8% to 40% for simmering.

The control will be Off when O shows on the control panel.

If hob should become cracked, Do not use until repaired.

General information notes on Ceramic Hobs

DO NOT

1.DO NOT cook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the hob.

2.DO NOT use the hob as a worktop surface as damage may occur to the smooth surface of the hob.

3.DO NOT drag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob.

4.DO NOT allow a cooking utensil to come into contact with the hob surround.

5.DO NOT place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium foil or wok stand.

6.DO NOT leave any utensils, food or combustible items on the hob when it is not in use.

7.DO NOT place aluminium or plastic foil, or plastic containers on the hob.

8.DO NOT leave the hotplates or cooking areas switched On unless they are being used.

9.We recommend not to place large preserving pans or fish kettles across two heating areas.

10.DO NOT leave utensils partly covering the heated areas. Always ensure that they are placed centrally over the heated areas and have the same diameter as the heating area used.

11.We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).

12.If hob should become cracked, DO NOT USE UNTIL REPAIRED.

13.Always ensure that saucepan handles are positioned safely.

General information notes on Ceramic Hobs

Safety requirements for deep fat frying

Choosing your Utensils

Remember

Do Use

IMPORTANT ??? As with any cooking appliance there could be some fire risk attached to the heating of oil, particularly for deep

fat frying, cooking utensils containing oil must not be left unattended (e.g. to answer the telephone) on or in close

proximity to the patterned cooking areas.

In the unfortunate event of a fire it will assist in smothering the flames with a fire blanket or damp cloth and the electricity supply is switch Off. Burns and injuries are caused almost invariably by picking up the burning pan and rushing outside with it.

1.Use a deep pan, large enough to completely cover the appropriate heating area.

2.Never fill the pan more than one-third full or fat or oil.

3.Never leave oil or fat unattended during the heating or cooking period.

4.Do not try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil or fat too much, resulting in greasy food.

5.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 to quickly.

6.Never heat fat, or fry, with a lid on the pan.

7.Keep the outside of the pan clean and free from streaks of oil or fat.

Below are some guidelines to help you make the right choice of utensils.

To obtain a satisfactory performance from a ceramic hob and to avoid unnecessary damage, we recommend the use of good quality utensils with smooth flat bases.

1.Purchasing a new pan will not necessarily mean it will have a flat base, always check before buying. See diagram below.

2.Using the correct pans and utensils will result in maximum contact with the hob and maximum efficiency as with any type of electric hob.

1. DO USE good quality smooth flat based utensils.

2.DO USE a utensil which has approximately the same base area as the heating area zone being used.

3.DO USE utensils which have more than sufficient capacity for the amount of food being cooked to prevent boil over or spillage.

4.DO USE utensils with good fitting lids.

5.DO USE a low dome pressure cooker for best results.

Top Oven/Grill Cookery Notes

Top Oven as a Plates and dishes placed on the floor of the top oven will be heated Hotcupboard when the main oven is in use. When the main oven is not in use (for

instance when a meal is being cooked on the hob) place the plates and serving dishes on the rod shelf using the bottom runner, and turn the top oven control to approximately 100??C (200??F). A maximum time of 10-12 minutes is all that is required to heat the plates and dishes.

CAUTION: Accessible parts may become hot when the grill is in use. Children should be kept away.

4.Preheat the grill for five minutes at the temperature recommended in chart opposite for food being cooked.

5.When grilling thicker food, the wire grid should be turned over to its lowest setting.

6.Food which requires browning only should be placed under the hot grill, either in the grill pan or on the floor of the grill compart- ment, according to the depth of the dish. (The grill pan wire grid can be removed).

Grill Pan Handle The grill pan handle is detachable from the pan to facilitate cleaning and storage. The handle can be either detachable from or fixed to the pan. For a fixed handle remove the screw and washers from the grill pan bracket, tilt the handle over the recess adjacent to the bracket, slide it towards the centre of the pan and let the handle locate over the bracket. Replace screw and washers and ensure that they are fully tightened up. For a detachable handle remove screw and washers from the grill pan and retain for future use.

Please note, if a fixed handle is required, grill pan is unable to be kept in the Main Oven with door closed. It may be stored in the Top Oven with door closed.

Main Oven Cookery Notes

The oven is fitted with ???Stayclean??? liners, two rod shelves and a meat pan. Remove the meat pan if it is not being used.

To heat the oven, turn the control knob clockwise, selecting the required temperature 70oC (150oF) and 230oC (450oF) 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 may be necessary to increase or decrease temperatures by 10oC

Unless otherwise indicated in the charts, food is placed in a cold oven, i.e. without pre-heating. 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. Do not fit shelves upside down. The Top Oven rod shelf can be used in the Main Oven when cook- ing 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. Food should not be placed directly on the floor of the oven. To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven.

Temperature When three shelves are used to cook large quantities of food for and Timehome 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. Baking trays should allow an equal gap at either

side of the oven.

N.B. 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 cases, to reduce

(a) the recommended temperature by 25oC (45oF) and

(b)the recommended time by approximately 10 minutes per hour.

Main Oven Cookery Notes

To prepare meat and poultry for roasting in your fan oven.

(a)Wipe the meat or poultry, dry well and weigh it. 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.

(b)The weight of any stuffing used should be added before calculating the cooking time.

(c)Place meat/poultry in the meat pan supplied with your cooker. 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 in 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. Roasting bags offer the same advantages. Always follow the manufacturers pack

instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25oC and the time by approx- imately 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.

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.

2.Cover dish.

3.Bake: 140??C; 11/2-2 hours.

4.Cook until meat is tender.

5.Make dumplings: mix flour, salt, suet and parsley together in bowl.

6.Add enough water to make soft dough.

7.Divide into 4 pieces, form each into a ball and place on top of stew.

8.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 (10floz) cold water

Filling:

675g (11/2 lb) prepared fruit

50g (2oz) sugar

1.Make pastry. Sift flour into bowl, rub in fats until mixture resembles fine breadcrumbs.

2.Gradually add cold water to bind pastry together to form stiff dough.

3.Turn onto lightly floured surface. Knead lightly then divide pastry into four equal pieces.

4.Roll out two pieces to line base of two 25cm (10in) plates. Roll out remaining two pieces and leave to one side.

5.Prepare fruit for filling. Divide equally between the two pastry lined plates, adding the sugar.

6.Dampen edges of pastry with water. Cover fruit with rolled out pastry.

7.Trim and seal edges. Make a slit in the top of the pastry.

8.Bake: 190??C; 35-45 mins.

RICE PUDDING

40g (11/2 oz) pudding rice

25g (1oz) sugar

500ml (1 pint) milk

Grated nutmeg

50g (2oz) sultanas or raisins (optional)

1.Grease pie dish and put in rice and dried fruit (if used).

2.Add sugar and milk, stir well, sprinkle grated nutmeg on top.

3.Bake: 140??C; 11/2 ??? 2 hours.

Recipes For Fan Oven

BATTERS

Basic Recipe:

100g (4oz) plain flour

Pinch of salt

1 large egg

250ml (1/2 pint) milk and water mixed in equal quantities

1.Sieve flour and salt into basin.

2.Make a well in centre and add egg plus one-third of liquid.

3.Beat well until mixture is smooth.

4.Add another third of liquid and again beat well until smooth.

5.Lightly stir in remaining liquid.

6.If possible, allow batter to stand in cool place for at least half an hour.

YORKSHIRE PUDDING

1.Place 25g (1oz) dripping into shallow ovenproof dish or 22.5cm (9in) square Yorkshire pudding tin and place in top of oven to heat for 10 minutes.

2.Pour batter into hot fat.

3.Bake: preheat; 180oC; 35-45 mins.

ALL-IN-ONE VICTORIA SANDWICH

100g (4oz) soft tub margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self raising flour

5ml (1 tsp) baking powder

1.Place all ingredients into a bowl.

2.Beat with a wooden spoon for 2-3 minutes or beat in electric mixer for 1 minute.

3.Grease and line two 18cm (7in) sandwich tins.

4.Place mixture into prepared tins.

5.Bake: 150-160??C; 20-30 mins.

VICTORIA SANDWICH

100g (4oz) block margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self raising flour

1.Cream margarine and sugar until light, fluffy and pale in colour.

2.Beat in eggs.

3.Sift flour and fold into mixture.

4.Grease and line two 18cm (7in). sandwich tins.

5.Divide mixture equally into tins. Level tops.

6.Bake: 160-170??C; 20-30 mins.

7.Bake until well risen, golden brown and firm to touch.

Recipes For Fan Oven

CHRISTMAS CAKE

225g (8oz) butter or block margarine

225g (8oz) brown sugar

4 eggs

225g (8oz) plain flour

5ml (1 tsp) mixed spice

2.5ml (1/2 tsp) baking powder

200g (7oz) raisins

200g (7oz) sultanas

200g (7oz) currants

50g (2oz) chopped almonds

75g (3oz) glace cherries (cut in pieces)

60ml (4 tbsp) brandy (optional)

1.Cream fat and sugar until light and fluffy.

2.Add eggs one at a time, beating well.

3.Sieve dry ingredients. Add gradually with mixed fruit, cherries and nuts.

4.Bake in lined 20cm (8in) cake tin: 130??C; 21/2-3 hours.

It may be necessary to cover top of cake with brown paper for final hour to prevent overbrowning.

5.Leave in tin to cool a little, before turning out.

6.When cold, prick bottom of cake and sprinkle brandy over. Leave for about a week before icing.

SMALL CAKES

225g (8oz) block margarine

225g (8oz) caster sugar

4 eggs

300g (11oz) self raising flour

Variations:

100g (4oz) sultanas

100g (4oz) chocolate chips

100g (4oz) chopped glace cherries

30ml (2 tbsp) cocoa powder mixed to paste with water

Add any of the above with flour

1.Cream margarine and sugar until light, fluffy and pale in colour.

2.Add each egg, beating well after each addition.

3.Fold in sifted flour, mixing well.

4.Place paper cases on baking trays and two-thirds fill them with mixture.

5.Bake until golden brown and springy to touch: 170??C; 15-20 mins.

SCONES

450g (1lb) plain flour

10ml (2 tsp) cream of tartar

5ml (tbsp) bicarbonate of soda

100g (4 oz) block margarine

225ml (8 fl oz) milk

Variations:

Sultana scones ??? add 100g (4 oz) sultanas and 50g (2oz) caster sugar

Wholemeal scones ??? use half quantity of wholemeal flour

Cheese scones ??? add 100g (4oz) grated cheddar cheese and 5ml (1 tsp) dry mustard

1.Sift together flour, cream of tartar and bicarbonate of soda.

2.Rub in margarine until mixture resembles fine breadcrumbs.

3.Make a well in centre. Stir in enough milk to give fairly soft dough.

4.Turn onto lightly floured surface. Knead lightly to remove any cracks. Roll out to about 15mm ( 3/4 in). Cut out 5cm (2in) rounds. Place on baking sheet.

5.Knead remaining dough and re-roll.

6.Bake until well risen and golden brown; preheat; 210??C; 9-12 mins.

Spare Parts

Please remember your new appliance is a complex piece of equipment.

???DIY??? repairs or unqualified and untrained service people may put you in danger, could damage the appliance and might mean you lose cover under Hotpoint???s Parts Guarantee.

If you do experience a problem with the appliance don???t take risks; call in Hotpoint???s own Service Engineer. See back page.

Our spare parts are designed exclusively to fit only Hotpoint appliances. Do not use them for any other purpose as you may create a safety hazard.

DISPOSAL OF YOUR PRODUCT

To minimise the risk of injury to children please dispose of your product carefully and safely. Remove all doors and lids (where fitted). Remove the mains cable (where fitted) by cutting off flush with the appliance and always ensure that no plug is left in a condition where it could be connected to the electricity supply.

To help the environment, Local Authority instructions should be followed for the disposal of your product.

Hotpoint Service Cover

Satisfaction Guaranteed or Your

Money Back

Hotpoint gives you a unique ???Satisfaction Guaranteed??? promise ??? valid for ninety days after you have purchased your Hotpoint product. If there is a technical problem with your Hotpoint appliance, just call Hotpoint Service (see back page). If necessary we will arrange for an engineer to call. If the technical problem is not resolved under this Guarantee, Hotpoint will replace your appliance or, if you prefer, give you your money back. Your statutory rights are not affected, and the Guarantee is additional and subject to the terms of Hotpoint???s Five Year Parts Guarantee.

Hotpoint???s Free Five Year Guarantee

From the moment your appliance is delivered Hotpoint guarantees it for FIVE YEARS.

???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. 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.

???All our service repairs are guaranteed for twelve months in respect of our labour and any parts fitted.

???The appliance must be used in the United Kingdom, and must not be tampered with or taken apart by anyone other than our own Service Engineers.

???You may, however, buy parts which can be safely fitted without specialist knowledge or equipment. The correct fitting of such parts, provided they are genuine Hotpoint spares, will not affect your Guarantee. Parts are available from our Hotpoint Spares Centres (see back page).

???Our guarantee does not cover the cost of any repair, or loss of food in refrigeration products, due to power failure, accidents or misuse. Nor does it cover the cost of any visits to advise you on the use of your appliance. Please read thoroughly the instruction book supplied with this appliance.

???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.

???All Hotpoint servicing is carried out by our own Service Organisation located throughout the United Kingdom and Eire. We will be happy to deal with any problems which you may have.

Hotpoint???s Extended Warranties

Whether you have just one or a number of Hotpoint appliances in your kitchen, Hotpoint has a range of Service Plans to give you complete peace of mind. They enable you to extend your one year labour guarantee so that you can have repairs completed FREE during the membership period.

Service Cover

We offer a number of payment methods; cheque, credit card or you can spread the cost and pay by direct debit (full details can be obtained on Free phone 0800 716356). This covers you for all repairs during the period of cover, which can be from 1 to 4 years. Service Cover also includes loss of food, up to the value of ??250, in refrigeration appliances. There is also an option of Service Cover with Maintenance at an additional cost. This includes an annual Electrical and Safety check and replacement of any parts as necessary.

Kitchen Cover

An annual payment covers you for all repairs for all your Hotpoint appliances which are less than ten years old. It also covers the cost of loss of food up to ??250 in our refrigeration and freezer products. There is also the option of Kitchen Cover with Maintenance at an additional cost. Any additional Hotpoint appliances purchased after you have joined Hotpoint Kitchen Cover will automatically be included during the annual period of cover without further charge.

Appliance Registration

To ensure that you have the opportunity to benefit from any of the above Service Schemes and other offers you should complete and return immediately the Appliance Registration Form/Questionnaire supplied with this appliance. Full details and costs of our Service Schemes, together with an application form, will be sent to you at the end of the first year of the guarantee.

Annual Safety/Maintenance Checks

Hotpoint strongly recommends that all its appliances are regularly checked for electrical and mechanical safety, whether or not they are covered by a Service Plan. Worn door gaskets or hoses may cause a leak on an appliance, which could become dangerous if neglected.

Proof of Purchase

For future reference please attach your purchase receipt to this booklet and keep it in a safe place.

Spares and Accessories

Spares and accessories can be ordered from your local Hotpoint Spares Centre (see back page), using the order form enclosed.

NOTE: Our Engineers will use every effort to avoid damage to floor coverings and adjacent units when carrying out repairs/service work, but in locations where the Engineer advises you that it will be impossible to move appliances without risk of damage, he will only proceed with your approval that no liability is accepted.

Key Contacts

Service

Hotpoint has the largest appliance manufacturer???s service team in Europe, trained specialists directly employed by us to ensure your complete confidence.

Repair Service

UK: 08709 066 066

Republic of Ireland: 1850 302 200

You will be asked for the following information:-

Name, address and postcode.

Telephone number

Model / Serial number of the appliance

Clear and concise details of the query or fault

Place and Date of purchase

(Please keep the receipt as evidence will be required when the engineer calls).

Extended Warranty

To join: UK 08709 088 088

Republic of Ireland: 1850 302 200

Genuine Parts & Accessories

Mail Order Hotline

UK: 08709 077 077

Republic of Ireland: (01) 842 6836

For further product information 08701 50 60 70

All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.

General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB