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 45A 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 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.

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.

Never mount the cooker onto a platform.

Moving the Cooker

Splash Panel

Kit (Wall Mounted)

Before moving your cooker check that it is cool, and switch off at the cooker control unit.

Movement of your cooker is most easily achieved by lifting the front as follows:

Open the grill door sufficiently to allow a comfortable grip on the underside front edge of the oven roof, avoiding any grill elements.

Note: Take care in moving the cooker as it is heavy. Take care to ensure that any floor covering is not damaged.

Splashplate optional, apply to Hotpoint Spares Department.

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.

1200W

1800W

GRILL

GRILL/OVEN

DOOR

REMOVABLE

INNER GLASS

DOOR

HOB VENTILATION SLOTS

1800W

1200W

CONTROL

PANEL

GRILL/MEAT PAN

WITH REMOVABLE

HANDLE,

ANTI SPLASH TRAY

AND WIRE

FOOD SUPPORT

STAYCLEAN

SIDE PANELS

OVEN ROD

SHELVES

PANS SHOULD BE:

Not concave (bowed in)

Not convex (bowed out)

Not rimmed

Not deeply ridged

But essentially Flat

???suitable ??? unsuitable *care should be taken when using any pans on these surfaces not to drag and cause scratching.

THE BEST COMBINATIONS

This table is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality, with smooth, flat bases. For any further information refer to manufacturers??? instructions.

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.

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.

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.

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.

19

If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.

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.

20

Oven Temperature Charts ??? Baking

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: 140oC; 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: 190oC; 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: 140oC; 11/2 ??? 2 hours.

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.

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: 150-160oC; 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: 160-170oC; 20-30 mins.

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

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: 130oC; 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: 170oC; 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; 210oC; 9-12 mins.

Cleaning Materials to avoid

The Ceramic Hob

Important Notes

Decorative Trims

Control Panel

TURN OFF THE MAIN SWITCH BEFORE CLEANING.

BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS ARE IN

THE OFF POSITION.

NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES,

SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS

OF ANY KIND.

1.Plastic or nylon pads, scourers, these may scratch the surface.

2.Household abrasive powders.

3.Oven chemical cleaners, aerosols and oven pads. Caustic cleaners such as these will etch the surface and attack the metal frame.

4.Bath and sink cleaners may mark the surface.

Apply conditioner before using the hob for the first time. It contains a mild cleaning agent, so that subsequent applications may clean off soil and apply a protective film at the same time. For stubborn stains or heavy soiling use any of the following materials, and finish off with conditioner.

1.Cif, non-scratch scouring cream.

2.Liquid Gumption Kitchen Cleanser.

3.Special Powder Cleanser.

1.If the hob is scratched through accident or misuse, soil that collects will appear as fine brown lines; these are not fully removable but can be made less obvious by the daily use of cleaner conditioner. Cooking performance is in no way affected by scratches on the surface.

2.Pans with aluminium bases should be lifted rather than dragged across the hob surface. This will avoid metal rubbing off the pan onto the glass. Such marks are easily removed by the powder cleanser, provided they are not subsequently baked on for long periods at high temperatures.

In the unlikely event of the ceramic hob surface cracking, isolate the cooker by switching it off at the main switch, and contact the nearest service centre. Do not continue to use the cooker until it is repaired.

Wipe with a damp cloth and polish with a dry cloth.

It is advisable to clean the decorative trims regularly to prevent any build up of soiling. The recommended method of cleaning is to wipe over the trims with a soft cloth wrung out in warm water or mild non-abrasive cleaner. (If in doubt try the cleaner on a small area of trim which is not noticeable in normal use). Then, after wiping with a cloth wrung out in clear water, dry with a soft clean cloth.

Wipe over with a soft cloth wrung out in warm soapy water. To dry, gently wipe over with a clean soft cloth.

TAKE EXTRA CARE WHEN WIPING OVER METALLIC PAINTWORK.

DO NOT USE SCOURING PADS AND ABRASIVE CLEANERS, THESE WILL

SPOIL THE APPEARANCE OF YOUR APPLIANCE.

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.