Hotpoint C150E User manual

Instructions
C150E

Installation 5-6
For your Safety – Always 7
For your Safety – Never 8
Features 9
Control Panel 10
Hotplates General Information Notes 11-12
Temperature Conversion Chart 13
Grill 14
Grill Chart 15
Oven 16
Oven Cookery Notes 17-19
Care and Cleaning 20-21
Cooking Results Not Satisfactory 22
Something Wrong with your Cooker 23
Key Contacts Back Cover
3
Contents
Introduction 4
You must read these instructions prior to using the appliance and
retain them for future reference.

Introduction
4
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids. 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.
DISPOSAL OF YOUR PRODUCT
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.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an
extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is suggest-
ed that any pets be removed from the room until the smell has ceased. This odour is due to tem-
porary finish on oven liners and elements and also any moisture absorbed by the insulation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
* The guarantee is subject to the provisions that the appliance:
(a) Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c) Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
(d) Has been correctly installed.

Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should have been checked to ensure that the
voltage corresponds with your supply volt age, this is stated
on the rating plate, which is situated on the rear panel.
The cooker must be connected by a competent
person eg. (NICEIC registered contractor) to suitable
double-pole control unit with a minimum rating of 32A
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 6mm2minimum.
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 an angled corner setting. It can also be used
free standing.
This cooker is a Type 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 than 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
cooker into position.
5
Siting the Cooker

6
Moving the Cooker
Before moving your cooker, switch off at the cooker
control unit, ensure that it is cool.
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 Parts Department
(see Back Cover for contact number.)
Splash Panel
Kit (Wall Mounted)

Safety Information
7
When used properly your 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.
●Remove all packing from the appliance before switching on for the first time.
●Understand the controls prior to using the appliance.
●Keep children away from the appliance when cooking as the surfaces will get extremely hot
during and after use.
●Turn controls off when not in use.
●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 hotplates or pans.
● Always take care to avoid heat or steam burns when operating the controls.
●Always turn off the electricity supply at the wall switch and allow the appliance to cool before
cleaning (or changing an oven lamp if fitted).
● Always make sure the shelves are in the correct position before switching on the oven or grill.
●Always keep the oven/grill door closed when the appliance is notin use.
●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.
●Always take care when removing items from the grill compartment when the lower oven is in
use as the contents will be hot
●Always turn off the electricity supply to the appliance at the wall switch should any glass
panel (if fitted) crack or shatter and then DO NOT USE THE APPLIANCE until repaired.
●During use, the oven becomes hot. Care should be taken to avoid touching heating elements
inside the oven.
Always

Safety Information
8
●Never stare at Halogen heating units
●Never leave children unsupervised where a cooking appliance is installed as all surfaces will
be hot during and after its use.
●Never allow anyone to sit or stand on any part of the appliance.
●
Never store items above the appliance that children may attempt to reach.
●Never leave anything on the hob surface when unattended and not in use.
●Never remove the oven shelves whilst the oven is hot.
●Never heat up unopened food containers as pressure can build up causing the container to
burst.
●Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in cabi-
nets immediately above or next to the appliance.
●Never place flammable or plastic items on or near the hob.
●Never fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE DEEP FAT FRYING PANS UNATTENDED WHILE COOKING.
●Never use the appliance as a room heater.
●Never use the grill to warm plates.
●Never dry any items on either the hob or oven doors.
●Never install the appliance next to curtains or other soft furnishings.
●Never operate the grill with the grill door closed as this will cause the appliance to over heat.
Never
SAFETY ADVICE IN CASE OF A CHIP-PAN FIRE
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.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force
of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.

Features
9
A0272
2.0kW
HOTPLATE
REDSPOT
GRILL
DOOR
GRILL
MODEL/SERIAL NO.
PLINTH
VENTILATION
SLOTS
HOB VENTILATION SLOTS
RATING PLATE (ON REAR PANEL)
1.5kW
HOTPLATE
1.5kW
HOTPLATE
REDSPOT
CONTROL
PANEL
STAYCLEAN
REMOVABLE
SIDE PANELS
OVEN ROD
SHELVES
GRILL PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
1.0kW
HOTPLATE

OVEN
PILOT
LIGHT
Control Panel
10
LEFT
FRONT
HOTPLATE
LEFT
REAR
HOTPLATE
RIGHT
REAR
HOTPLATE
RIGHT
FRONT
HOTPLATE
GRILL
CONTROL OVEN CONTROL
GRILL
PILOT
LIGHT
Control Knobs The knobs for the grill and hotplates can be rotated in either
direction to provide variable heat control, the oven knob can
only be rotated clockwise from the off position.
Note: Always ensure that all controls are in the OFF position,
when appliance is not in use.
Operating the In common with all cookers having controls sited above the grill
control when the compartment, care must be taken when setting the controls, due
grill is in use to hot air being emitted from the grill compartment.
❍❍❍❍❍❍

Note:
Use of Hotplates
Control Settings
Guide
Hotplates General Information Notes
Under no circumstances should the hob be used with aluminium foil
in contact with the hob surface.
The controls set the hotplates at six pre-set power levels. Each
control can be used to select one of six temperature settings from a
minimum at position 1 to a maximum at position 6, the redspot hotplates
heat up more rapidly to give faster boiling.
This table is provided only as a guide – settings also depend on the
type of pan used and the quality of food.
Safety 1. Use a deep pan, large enough to completely cover the
requirements for appropriate heating area.
deep fat frying 2. Never fill the pan more than one-third full of oil.
3. Never leave oil or fat unattended during the heating or cooking
period.
4. Never 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.
11
Knob Position
1 To melt butter, chocolate, etc.
1 or 2 To heat food gently.
To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter,
To simmer: stews, meat, fish, vegetables, fruit.
3 To heat solid and liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
4 or 5 To cook foods, just above simmering.
To maintain 'rolling' boil for preserve making.
5 or 6 To seal meat and fry fish.
6 Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Type of food

Hob General Information
12
●Use good quality flat-based
cookware on all electric heat
sources.
●Ensure pans have clean, dry
bases before use.
●Ensure pans match size of heat-
ing area.
●Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
●Ensure pan handles are posi-
tioned safely and away
from heat sources.
●Lift pans, do not drag.
●Use pan lids except when frying.
●Deal with spillage immediately
but with care.
Always ✓
●Use gauze, metal pan diffusers,
asbestos mats and stands e.g.
Wok stands – they can cause
overheating.
●Use utensils with skirts or rims
e.g. buckets and some kettles.
●Use badly dented or distorted
pans.
●Leave an element switched on
when not cooking.
●Cook food directly on the hot-
plate.
●Drag or slide utensils across
the hob surface.
●Place large preserving pans or
fish kettles across two hot-
plates.
●Place plastic vessels or utensils
on a hot hob.
●Use the hob as an area for stor-
age
Never ✗
PANS SHOULD NOT
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
But essentially Flat
Always place pans
centrally on the
hotplate
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
Be deeply ridged

Temperature Conversion Chart
13
oF
Gas
Mark
1/2
1
250 100
120
130
140
160
170
180
200
210
220
110
130
140
150
170
180
190
210
220
–
120
140
150
160
180
190
200
220
–
–
275
300
325
350
375
400
425
450
475
2
3
4
5
6
7
8
9
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven

Grill
CAUTION – ACCESSIBLE PARTS WILL BECOME HOT WHEN
THE GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.
GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL
DOOR CLOSED.
Never: line the grill pan with aluminium foil.
Preheat the grill at setting HIGH for approximately 5 minutes.
The grill pilot light will illuminate to show the grill is
switched on. The grill pan is placed on the runner
supports and should be correctly positioned under the grill
element. Leave the control at HIGH for toast, sealing
and fast cooking of foods. For thicker foods requiring
longer cooking, turn the control to a lower setting after
the initial sealing on both sides at setting HIGH. The thicker
the food the lower the control should be set.
Note: ALWAYS have the door open when grilling.
If closed a thermal device will operate.
Allow cooker to cool and try again.
Remember to switch off the grill control at the end of
cooking.
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 the handle 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 grill pan and discard.
Warning: Ensure when using grill pan handle in the
detachable manner it is centralised and secure.
14
Setting the Grill
Grill pan handle
Door in
grilling
position

Guide To Grilling
15
Pre - heat the grill for 5 minutes on maximum control setting before grilling
The settings in the above guide have been developed to cook food successfully without
excessive fat spitting and splashing.
Food Grill Setting Approximate Cooking time
Toasting of Bread
products
Small cuts of meat,
sausages, bacon, etc.
Chops etc.
Gammon steaks
Chicken pieces
Fish: fingers
Whole
Fillets
Fish in breadcrumbs
Pre - Cooked potato
products
Pizzas
Browning of food
Med
Med
High
Med - High
Med
Med
Med
10 - 20 mins. Whole fish and fillets placed in the
base of the grill pan.
15 - 20 mins.
15 - 20 mins.
15 - 20 mins.
12 - 15 mins. in the base of the grill pan.
8 - 10 mins. Dish placed directly on base of the
grill pan and pan placed on the base of the grill
compartment.
20 - 25 mins. Wire food support used in upturned
position for chicken.
High 3 - 10 mins.
GRILL CHART

Oven
With the oven door closed, heating of the oven is achieved
by turning the control clockwise to the required ‘oven
temperature’ scale on the control panel, as recommended
in the temperature charts. The pilot light will immediately
come on and go off during cooking as the thermostat
maintains the correct temperature.
Note: At the end of the 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 perfectly normal
characteristics of an oven with a good door seal.
Note: Remember to switch off the oven control after
cooking is finished.
Oven Cookery Notes
The ‘oven temperature 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.
Wipe the joint, dry well with a clean cloth, kitchen tissue,
etc., and weigh it. Meat which has been stored in a refrigerator,
should be allowed to come to room temperature for
approximately 30 minutes before cooking.
Always completely thaw frozen meat before cooking.
Beef, lamb and mutton may be lightly floured, but pork
should have the rind scored, brushed over lightly with
olive oil, and sprinkled with salt – for crisp crackling.
Place the joint in a suitably sized meat pan (a small joint in
a large meat pan causes unnecessary oven splashing).
Small joints weighing less than 1.5kg (3lbs) may be pot
roasted. Additional fat should not be used, except for veal,
very lean meat, poultry, which can either be ‘larded’ with
fat bacon, or brushed over very
sparingly with melted
fat/cooking oil. When potatoes are roasted round the joint,
they only require to be coated in melted fat/cooking oil. It is
not necessary to baste, when roasting in an electric oven,
and liquid/stock should not be added to the meat pan.
16
Oven Control
To prepare meat for
roasting in your
electric oven

Oven Cookery Notes
17
The secret of succulent, tender meat, is not to roast quickly at
too high a temperature. Best results are obtained when
roasting is carried out at low temperatures. When a lower
temperature is used, joint loses less weight, is more tender
(too high a temperature causes meat to be tough and dry),
and the splashing of fat onto oven interior is reduced. When a
complete meal is being cooked in the oven, cooking time
may need to be increased, and temperature may need to be
raised for approximately the last 30 minutes of the cooking
period (for instance when cooking Yorkshire pudding to
serve with roast beef).
The times and temperature suggested should be used as a
guide but may vary according to:–
1. Whether you prefer meat rare, medium or well
done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking
period than a long thin joint.
b) A small joint under 1.5kg (3lbs) takes longer per
450g (1lb) than a large one, whereas a large
joint over 3kg (6lbs) will cook in the time given
for ‘minutes’ per 450g (1lb) without the ‘minutes ’
over added.
c) Boned/rolled and stuffed joints take longer to
cook through than those with a bone. (The
weight of stuffing should be added to the oven
ready weight of meat/poultry to calculate
roasting times.)
Never use meat pans larger than 390 x 300mm (15”x12”) and
baking trays no larger than 330x255mm (13”x10”), 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 and
Time
Meat pan and rod
shelves

18
Scones
Food Preheat
Yes 220/230oC approx. 10-15 mins
190/200oC approx. 20-25 mins
180/190oC 61/2” – 7” tins approx. 20 mins
8” – 81/2” tins approx. 30 mins
190/200oC 7” tins 15-20 mins
200/210oC approx. 10-15 mins
160/170oC 61/2” – 7” tins 11/4– 11/2” hrs
8” – 9” tins 2 – 21/2” hrs
140/150oC – dependant on size and richness of mixture
200/210oC depending on use
220oC approx. – depending on use
210/220oC 45-50 mins
210/220oC approx. 20-25 mins
150/160oC approx. 2 - 21/2hrs
150/160oC approx. 45-55 mins
230oC 50-60 mins reducing to 210/220oC
230oC 45-50 mins after first 10 minutes
100/110oC Large 31/2- 41/2hrs
Small 21/2- 3 hrs
Runners 1 and 4
Runners 1 and 4
Runners 1 and 4
Runners 1 and 4
Runner 4
Runner 3
Runner 3
Runners 2 and 5
Runners 2 and 5
Runner 5
Runner 5
Runner 2
Runner 2
Runners 1 and 4
Runner 1
Yes
Yes
Yes
Yes
Yes Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Temperature and Time
OVEN
Position in Oven
from bottom
Small Cakes
Victoria Sandwich
Sponge Sandwich (Fatless) Swiss Roll
Semi-rich Cakes (large)
Christmas Cake
Shortcrust Pastry
Puff Pastry Yorkshire Pudding
Individual Yorkshire Puddings
Milk Pudding
Baked Egg Custard
Bread (full oven) Bread (Single loaf)
Meringues
Note: Always refer to cookery notes before using oven. If soft tub margarine is used for cakes, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Temperature Chart – Baking

19
Beef
Food Preheat
Yes 190/200oC approx. 25-30 mins
per 450 (1lb) + 25 mins extra
Lamb Yes 190/200oC approx. 25-30 mins
per 450 (1lb) + 25 mins extra
Pork Yes 190/200oC approx. 30-35 mins
per 450g (1lb) + 30 mins extra
Veal Yes 190/200oC approx. 25-35 mins
per 450g (1lb) + 30 mins extra
Poultry/Game Yes 180/190oC approx. 18-20 mins
per 450g (1lb) + 20 mins extra
Casseroles/Stews
If using aluminium foil:– 1) Remember it is important to increase the cooking time by one third. 2) Never allow foil to touch sides of oven. 3) Never cover oven interior with foil. 4) Never cover oven shelves with foil.
Yes 140/160oC approx. according to quantity
Turkey Yes up to 5.5kg (12lb) allow 22 mins
per 450g (1lb) at 190oC
e.g. 5kg (1lb) = 242 mins over 5.5kg (12lb) allow 16 mins per 450g (1lb) at 180oC e.g. 10kg (22lb) = 352 mins
In meat pan on runner 2
In a suitable tin on Runner 1.
Runner 3
Temperature and Time
OVEN
Position in Oven
from bottom
Temperature Chart – Meat

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.
The cleaning of sealed hotplates should be done when they are cold, using a
soap filled Brillo pad, following the grain of the hotplate. This will ensure that
any stubborn, burnt on spillages are removed. Wipe over with a damp clean
cloth, making sure that all the cleaner has been removed. Finally, turn on
hotplate to warm for a few minutes, then smear with a little cooking oil to
provide a protective coating, or the restorative agent Homecare Four Hob,
available from our Parts department or leading supermarkets. The bezels will
mellow with use to a burnished gold colour, a soap filled Brillo pad will help to
keep them bright, care should be taken not to damage the vitreous enamel
hob surface.
Remove the grill pan and the wire grid food support, it is best to wash these
items immediately after use to prevent stains from being burnt on when used
again. Wipe out the Grill compartment, use a fine steel wool soap pad to
remove stubborn stains from the grill runners the grill deflector plate and the
floor of the compartment.
Wipe over the control panel with a damp cloth and polish with a dry cloth. Do
not use cream cleaners, oven cleaners or aerosols, scouring pads or abrasive
powder for cleaning the plastic knobs as damage will occur.
Wipe over the door outer panel with a cloth wrung out in warm soapy water,
then afterwiping with a cloth wrung out in clear water, dry with a soft clean
cloth.
Do not use scouring pads or abrasive powder which may scratch the
surface.
Take care during cleaning not to damage or distort the Door Seal. Do not lift the
Door Seal from the Oven Front Frame, if necessary remove the seal by carefully
unhooking the corner clips.
ELECTRIC SEALED HOTPLATES
Care and Cleaning
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 UNLESS
SPECIFIED BELOW.
CLEANING MATERIALS TO AVOID
20
GRILL
CONTROL PANEL
OVEN DOORS