Hotpoint EG74 User manual

Instructions for Installation and Use
60cm Dual Fuel Cooker
EG74
To the Installer:
Before installation, fill in the product details on the back cover of this book.
The information can be found on the rating plate.
To the User:
You must read the instructions prior to installing and using the appliance and
then retain them for future reference.

PA E
Introduction 3
For Your Safety 4
Oven Timer O eration 6
Hot late 12
Grill 14
Ovens 15
Oven Cooking Charts 16
The "Slow Cook" Setting 18
Care and Cleaning 19
Something Wrong with your cooker? 21
Installation Instructions 23
Service Information Back Cover
2
Contents

To hel you make the best use of your cooker, PLEASE READ THIS BOOKLET
CAREFULLY.
Your new cooker is guaranteed and will give lasting service.
The guarantee is only a licable if the cooker has been installed in accordance
with the Installation Instructions.
The cooker is designed s ecifically for domestic use and res onsibility will not
be acce ted for use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. o en a
window or use an extractor fan) and that ersons who may be sensitive to the
odour avoid any fumes. It is suggested that any ets be removed from the room
until the smell has ceased. This odour is due to any tem orary finish and also
any moisture absorbed by the insulation.
Our olicy is one of continual im rovement in design and develo ment,
therefore strict accuracy of illustrations and descri tions cannot be
guaranteed.
This a liance conforms to the following EEC Directive:
Gas A liances
90/396/EEC
Low Voltage Equi ment
73/23/EEC
93/68/EEC
Electromagnetic Com atibility
89/336/EEC
92/31/EEC
93/68/EEC
3
Introduction

Please read the precautions below before using your cooker.
ALWAYS . . .
ALWAYS make sure you understand the controls before using the cooker.
ALWAYS check that all controls on the cooker are turned off after use.
ALWAYS stand back when o ening an oven door to allow heat to dis erse.
ALWAYS use dry, good quality oven gloves when removing items from the ovens.
ALWAYS take care when removing items from the to oven/grill when the main
oven is on, as the contents may be hot.
ALWAYS kee the oven and grill doors closed when the cooker is not in use.
ALWAYS lace ans centrally over the hot late burners and osition them so
that the handles cannot accidentally be caught or knocked or become
heated by other burners.
ALWAYS kee the cooker clean, as a build u of grease or fat from cooking can
cause a fire.
ALWAYS allow the cooker to cool before cleaning.
ALWAYS follow the basic rinci les of food handling and hygiene to revent the
ossibility of bacterial growth.
ALWAYS kee ventilation slots clear of obstructions.
ALWAYS turn off the electricity su ly before cleaning or re lacing an oven
lam .
ALWAYS refer servicing to CORGI registered a liance service engineers.
4
For your Safety

NEVER . . .
NEVER leave children unsu ervised where the cooker is installed as all
surfaces will get hot during and after use.
NEVER allow anyone to sit or stand on any art of the cooker.
NEVER store items that children may attem t to reach above the cooker.
NEVER heat u uno ened food containers as ressure can build u causing the
container to burst.
NEVER store chemicals, food stuffs, ressurised containers in or on the
cooker, or in cabinets immediately above or next to the cooker.
NEVER fill a dee fat frying an more than 1/3full of oil, and never use a lid.
DO NOT LEAVE UNATTENDED WHILE COOKING.
NEVER lace flammable or lastic items on or near the hot late.
NEVER use ro rietary s illage collectors on the hot late.
NEVER use the cooker as a room heater.
NEVER dry clothes or lace other times over or near to the hot late or
oven/grill doors.
NEVER wear garments with long flowing sleeves whilst cooking.
NOTE: The use of a gas cooking a liance results in the roduction of heat and
moisture in the room in which it is installed. Always ensure that the kitchen is
well ventilated; kee natural ventilation holes o en or install a mechanical
ventilation device (mechanical extractor hood).
In articular when using more than one hot late burner, o en a window if a
mechanical ventilation device is not o erating.
5
For your Safety

The oven timer offers you the following features:
1. Time of Day
2. Automatic Cooking
3. Minute Minder
AUTOMATIC COOKIN
The main oven can be controlled automatically.
UIDANCE ON AUTOMATIC COOKIN
1. Select foods which will take the same time to cook.
2. Set the oven timer so that the food has just finished or is just about to
finish cooking on your return to the oven. This will ensure the food has not
cooled down and does not require reheating before serving.
3. Food should be as cold as ossible when it goes into the oven, ideally
straight from the refrigerator. Frozen meat and oultry should be thawed
thoroughly before it is ut in the oven.
4. Warm food should never be laced in the oven if there is to be a delay eriod.
Stews re ared by frying the meat and vegetables should be cooked as soon
as ossible.
5. Dishes containing left-over cooked oultry or meat, for exam le She herds
Pie, should not be cooked automatically if there is to be a delay eriod.
6. Stews and joints should be cooked by the long slow method, so that the delay
eriod is ke t to a minimum.
7. On warm days, to revent harmful bacterial growth in certain foods (ie oultry,
joints, etc) the delayed start should be ke t to a minimum.
8. Wine or beer may ferment and cream may curdle during the delay eriod, so
it is best to add these ingredients just before serving.
9. Foods which discolour should be rotected by coating in fat or tossing in
water to which lemon juice has been added, rior to lacing food in the oven.
10. Dishes containing liquid should not be filled too full to revent boiling over.
11. Food should be well sealed (but not airtight) in a container to revent the
loss of liquid during cooking. Aluminium foil gives a good seal.
12. Ensure food is cooked thoroughly before serving.
6
Oven Timer Operation

CLOCKFACE
The timer incor orates a 24 hour clock.
Ensure the correct time of day is always set, before using your cooker.
SYMBOLS
A ‘bell’ symbol will light u when you select a Minute Minder Period and will
remain lit for the eriod set.
At the end of the Minute Minder Period, the timer will emit an audible tone
and the ‘bell’ symbol will disa ear.
The ‘cook ot’ symbol will light u either:–
– When the timer is in manual mode, or
– During the actual Cook Period.
‘AUTO’ will light u :–
– When the timer is first turned on it will flash. It will go out when a time
of day is set or when the timer is set to manual.
The ‘AUTO’ symbol will flash at the end of an Auto Cooking rogramme to
indicate that the rogramme has finished.
((WWhheenn tthhee ‘‘AAUUTTOO’’ ssyymmbbooll iiss ffllaasshhiinngg,, ttoo rreettuurrnn tthhee oovveenn ttoo MMaannuuaall ooppeerraattiioonn,,
ttuurrnn tthhee oovveenn ccoonnttrroollss ooffff,, eennssuurree tthhaatt tthhee ccoorrrreecctt ttiimmee ooff ddaayy iiss sseett,, aanndd
pprreessss tthhee MMaannuuaall”” bbuuttttoonn –– TThhee ‘‘AAUUTTOO’’ ssyymmbbooll wwiillll ggoo oouutt))..
Here you can set a time eriod of u to 23 hours 59 minutes, that will count
down. When it reaches zero, the timer will emit an audible tone.
For Example: If you set 20 minutes, the audible tone will occur 20 minutes later.
Cook Period is the actual length of time for which, the timer will switch the
oven(s) on as art of an “Auto Cooking” rogramme.
(e.g. If you set 2 hours, the food will be cooked for 2 hours).
The time of day at which you want an “Auto Cooking” rogramme to end.
For Example: If you set a “Cook Period” for 2 hours, and “End Time” of 11:00.
The timer will switch the oven(s) on at 9:00 and turn the oven(s) off at 11:00.
You will hear a audible tone at 11:00, to indicate that the Auto Cooking
Programme has finished.
Notes:
- When setting an Auto Cooking rogramme you will need to set the oven
control(s) to the required tem erature(s) when you set the timer.
- If an Auto Cooking rogramme has been set the oven(s) will only o erate
during the re- rogrammed time.
Needs to be ressed to cancel an Auto Cooking rogramme and return the
oven(s) to Manual o eration.
Used to adjust the various timer function settings.
Minute Minder
Button
Cook Period Button
End Time Button
Manual Button
“+” and “–” Buttons
TIMER FUNCTION BUTTONS
AUTO COOKIN PRO RAMME
7
Oven Timer Operation

SETTIN THE TIME OF DAY
Step 1 Make sure all oven controls are turned Off.
Step 2 Check the electricity su ly to the cooker is turned on.
Step 3 When switched on the dis lay will show 0.00 and the Auto symbol,
flashing intermittently.
Step 4 Press and hold in both the Cook Period & End Time buttons together.
Step 5 With the Cook Period & End Time buttons still held in, ress either
the “+” or “–” buttons to set the correct time of day.
Step 6 Release all the buttons simultaneously.
THE TIME OF DAY IS NOW SET.
TToo cchhaannggee tthhee ttiimmee ooff ddaayy rreeppeeaatt SStteeppss 44,, 55 &&66 aabboovvee..
Note: You cannot adjust the time of day if the timer has been set for an
Auto Cooking Programme.
SETTIN THE MINUTE MINDER
Step 1 Ensure the time of day is set correctly.
Step 2 Press and hold the Minute Minder button.
Step 3 With the Minute Minder button held in, set the required Minute Minder
eriod using the “+” and “–” buttons. A ‘bell’ symbol will light u .
Release all buttons and the timer dis lay will revert back to the time of day.
The ‘bell’ symbol will remain lit to signify that a Minute Minder eriod has
been set.
At the end of the set time an audible tone will be heard, and the ‘bell’
symbol will disa ear.
Step 4 To cancel the audible tone ress the Minute Minder button.
Note 1 When the Minute Minder has been set, the time remaining can be checked at
any time by simply pressing the Minute Minder button.
Note 2 If necessary the Minute Minder can be cancelled before the tone sounds by
pressing and holding the Minute Minder button and then at the same time
pressing the “–” button until 0.00 appears in the display window.
8
Oven Timer Operation

Step 3 Press and hold in the Cook Period button.
The dis lay will read 0.00 with the ‘cook ot’ symbol lit.
Step 4 With the Cook Period button still held in, set the required Cook
Period using the “+” and “–” buttons.
Release the buttons and the timer dis lay will revert to the time of day with
the ‘Auto’ symbol and ‘cook ot’ symbol lit.
Step 5 Press and hold in the End Time button.
The dis lay will read the earliest ossible end time for the Cook
Period that you have set above.
The ‘Auto’ symbol and ‘cook ot’ symbol will be lit.
Step 6 With the End Time button still held in, use the “+” and “–” buttons to
set the ‘End Time’ (i.e. The time you require the oven to switch off).
Release all the buttons and the timer will revert back to the time of day.
The ‘Auto’ symbol will remain lit to signify that an Auto Cooking Programme
has been set. The ‘cook ot’ symbol will go out.
Step 7 Turn the oven control(s) to the required tem erature, and if
necessary select the a ro riate oven function.
At the end of the Automatic Cook Period the Auto Symbol will flash and an
intermittent blee ing sound will be heard.
The audible tone will continue unless cancelled.
The ‘Auto’ symbol will continue to flash until the timer is returned to Manual
o eration (see below).
Step 8 Press the Manual button, the audible tone will be cancelled and the
oven(s) will be returned to Manual.
Step 9 Turn the oven control(s) to the OFF osition.
AUTO COOKIN PRO RAMMES
There are two Auto Cooking programmes that can be selected using your timer:–
(a) To set the timer to switch the oven(s) On and Off Automatically
(b) To set timer to switch on immediately and OFF automatically after a set cook eriod.
a) TO SET THE TIMER TO SWITCH THE OVEN(S) ON AND OFF AUTOMATICALLY
This allows you to cook at a specified time for a chosen period before the oven switches
off Automatically.
Step 1 Check that the correct time of day is set, if not follow instructions for setting the
time of day.
Step 2 Place food onto the correct shelf osition in the oven and close the oven door(s).
9
Oven Timer Operation

Step 4 Press and hold in the Cook Period button, the dis lay will read 0.00
and the ‘cook ot’ symbol will light u .
With the Cook Period button still held in set the required Cook Period using
the “+” and “–” buttons. Exam le: 1hr 30 minutes (as shown).
Note: Cook Period is the length of time the food requires to cook.
Step 5 Release all buttons.
The timer dis lay will revert to the time of day with the ‘Auto’ symbol lit &
‘cook ot‘ symbol remaining lit.
At the end of the Cook Period the ‘Auto’ symbol will flash and an
intermittent audible tone will be heard.
The audible tone will continue until cancelled. The ‘Auto’ symbol will continue
to flash until the timer is returned to Manual o eration (see below).
Step 6 Press the Manual button. The audible tone will be cancelled and the
oven(s) will be returned to Manual.
Step 7 Turn the oven control(s) to the OFF osition.
b) TO SET TIMER TO SWITCH ON IMMEDIATELY AND OFF AUTOMATICALLY AFTER A SET
COOK PERIOD
Step 1 Check that the correct time of day is set, if not follow instructions for setting the time of
day.
Step 2 Place food onto the correct shelf osition in the oven and close the oven door(s).
Step 3 Turn the oven control(s) to the required tem erature, and if necessary select the
a ro riate oven function.
Note 1 When cooking automatically the Cook Period can be checked at any time by
simply pressing the Cook Period button.
Note 2 When cooking automatically the End Time can be checked at any time by simply
pressing the End Time button.
NOTE: The Cookpot symbol disappears
10
Oven Timer Operation

OTHER NOTES ON TIMER OPERATION
1. When cooking Automatically the Cook Period can be checked at any time sim ly by ressing the
Cook Period button.
2. When cooking Automatically the End Time can be checked at any time by sim ly ressing the End
Time button.
3. Having set a Cook Period and End Time an electronic device stores the information. The device
within the timer will switch the oven(s) on and off at the required times.
4. When setting an Auto Cooking Programme and a mistake is made, to clear:–
(a) Press & release the Manual button.
(b) Start the sequence again.
5. If at any time the dis lay shows three flashing zero’s 0.00 and ‘Auto’, it is likely that the electricity
su ly to the oven has been interru ted. Reset the timer to the correct time of day.
FFoooodd iinn tthhee oovveenn mmaayy,, tthheerreeffoorree,, nnoott hhaavvee bbeeeenn ccooookkeedd,, bbeeffoorree sseerrvviinngg cchheecckk ffoooodd iiss tthhoorroouugghhllyy
hheeaatteedd aanndd ccoommpplleetteellyy ccooookkeedd..
6. To set each function always ress and hold the required function button and at the same time
ress “+” or “–” buttons.
TO CANCEL AN AUTO COOKIN PRO RAMME BEFORE
THE COOK PERIOD HAS FINISHED.
Step 1 Turn the oven control(s) to the OFF osition.
Step 2 Press the Manual button to return the oven(s) to “Manual”
o eration.
The ‘Auto’ symbol will go out.
Note 1 When cooking automatically the Cook Period can be checked at any time by simply
pressing the Cook Period button.
11
Oven Timer Operation

The hot late lid is fitted with a safety device which cuts off the gas su ly to
the hot late burners unless the lid is fully o en. Do not use the safety device as
a means of controlling the hot late burners.
The hot late has two high s eed burners and two simmering burners which will
accommodate ans between 100mm (4”) and 240mm (91/2”) diameter. All ans
should be ositioned centrally over the burners.
TO USE THE HOTPLATE
1. Remove any items or s illage from the to of the lid and then raise it
to its fully o en osition.
2. Press the ignition button and then ush in and turn the control knob
of the chosen burner anti-clockwise to the large flame symbol.
Continue to ress the ignition button until the s arks light the gas.
3. Turn the control knob anti-clockwise to reduce the heat in ut.
Only turn the control knob between the large flame symbol and the
small flame symbol when adjusting the setting.
4. To turn off, turn the control knob fully clockwise to the symbol OO.
DO NOT use the hot late unless all an su orts are in osition.
DO NOT use mis-sha en ans which may be unstable.
DO NOT use round base woks directly on the an su orts.
DO NOT use the glass lid as a working surface.
Each burner is fitted with a s ark ignitor for lighting the gas. To ensure ra id
lighting of the burners every time they are used, the ignitors must be ke t clean
and dry. Remove any food s illage or cleaning materials from the ignitor using a
small nylon brush such as a tooth brush. Access to the ignitor can be achieved by
lifting off the loose burner arts carefully when the burners are cool.
When the hot late burner bodies and ca s are removed for cleaning, be careful
not to dro any food articles or cleaning materials into the burner bases, to
avoid the ossibility of blocking the gas jets.
If aluminium based ans are used, a silvery de osit may a ear on the to
edge of the an su ort fingers. See ‘Care and Cleaning’ section for cleaning
information.
12
Hotplate

SAFETY REQUIREMENTS FOR DEEP FAT FRYIN
1. Never fill chi ans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling eriod.
3. Never heat fat or fry with a lid on the an.
4. Always dry food thoroughly before frying, and lower it slowly into the
hot oil or fat. Frozen foods in articular will cause frothing and
s itting if added too quickly.
5. Always kee the outside of the an clean and free from streaks of oil
or fat.
HOW TO DEAL WITH A FAT FIRE
1. Do not move the an.
2. Turn off the hot late burners.
3. Smother the flames with a fire blanket or dam cloth to extinguish
the fire.
Do not use water or a fire extinguisher as the force of it may s read
the burning fat or oil over the edge of the an.
4. Leave the an for at least 60 minutes before moving it.
13
Hotplate

14
rill
TO USE THE RILL
1. O en the grill/to oven door and lace the shelf in the required osition.
2. Turn the grill control knob clockwise to 4(max) for full width grilling or
anticlockwise for the half grill.
3. Slide the grill an toward the back of the grill com artment until it sto s.
4. Leave the control at 4(max) for toast and for sealing and fast cooking of
foods. For thicker foods requiring longer cooking, turn the control to a
lower setting after sealing on both sides at 4(max).
NOTE: The grill will not o erate unless the to oven control is in the OFF osition.
Grilling can be started from cold but for best results reheat for a roximately 5
minutes.
DO NOT cover the grill an or grid with aluminium foil as this can hold fat,
intensify the heat and cause a fire hazard.
ABC
CAUTION – ACCESSIBLE PARTS MAY BECOME HOT WHEN THE RILL IS IN USE.
YOUN CHILDREN SHOULD BE KEPT AWAY.
RILLIN SHOULD NEVER BE UNDERTAKEN WITH THE RILL DOOR CLOSED.
The grill control is designed to rovide variable heat control of either the full
width of the grill or just the left half. Turning the control knob clockwise will
switch on the full width and turning anti-clockwise will switch on just the left half.
A gentle flow of air will be blown from underneath the control anel when the grill
is in use.
RILL PAN HANDLE
The grill an handle is detachable from the an to facilitate cleaning. The handle
can be either detachable from or fixed to the an.
Remove the screw and washer from the grill an bracket, tilt the handle over the
recess adjacent to the bracket (A). Slide the handle toward the centre of the an
(B) and let the handle locate over the bracket (C).
For a detachable handle: Remove the screw and washer from the grill an and
kee safe.
For a fixed handle: Re lace the screw and washer and ensure they are fully tightened.
Warning: Ensure when using grill an handle in the detachable manner it is
centralised and secure.

15
Ovens
Both ovens have a thermostat light that will illuminate until the oven has reached
the set tem erature. It will then switch off and on during cooking as the thermostat
maintains the tem erature.
Each shelf has a safety sto to revent it from being ulled out too far when
attending to food. Shelves are removed by ulling them out to the sto and then
lifting at the front to withdraw. The oven cooking charts are a guide only, giving
a roximate cooking tem eratures and times. To suit ersonal taste and
requirements it may be necessary to increase or decrease tem eratures by 10˚C.
After the ovens have been o erating for a short eriod, a gentle flow of air will
be blown from underneath the control anel which may continue for a while after
the controls have been turned off.
TOP OVEN - CONVENTIONAL COOKIN
The to oven can be used to cook small quantities of food or used in conjunction
with the main oven to rovide additional cooking s ace.
TO USE THE TOP OVEN
1. Place oven shelf in chosen osition (refer to cooking chart).
2. Turn the to oven control knob clockwise to the required setting. The to
oven thermostat light will go off when the oven has reached the set
tem erature.
Food should be laced in the centre of the shelf with a ga of at least 25mm
(1 inch) between it and the grill element to avoid burning and ensuring an even
cooking.
Do not lace food or dishes on the floor of the oven.
MAIN OVEN - FAN COOKIN
Fan cooking is ideal for large oultry or joints of meat, reducing cooking times
and often eliminating the need for reheating the oven. It is also ideal for batch
cooking where food is cooked on more than one level, because the forced
circulation of hot air gives an even tem erature from the to to the bottom of
the oven.
When cooking reci es that are not designed for a fan oven, it is recommended
that the tem erature is reduced by about 25˚C and the time reduced by about
10 minutes for each hour. If a large quantity of food is being cooked, it will be
necessary to increase the cooking time to com ensate for the extra oven load.
TO USE THE MAIN OVEN
1. Check that the timer is set to manual.
2. Place oven shelves in chosen osition (refer to cooking chart).
3. Turn the main oven control knob clockwise to the required setting. Pre-
heating is not normally necessary, but some foods such as bread, scones
and Yorkshire udding do benefit from being laced in a hot oven.
Food should be laced in the centre of each shelf to allow for even air circulation
around the food.

16
Note: If soft margarine is used for cake making, tem eratures recommended by the manufacturers should be
followed. Tem eratures recommended in this chart refer to cakes made with block margarine only.
Oven Cooking Charts
Scones Food Pre-
heat
Yes 210/220 10-15 Runner 2 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 1 or 2 from
bottom of oven
Runner 1 or 2 from
bottom of oven
Runner 1 from
bottom of oven.
Runner 1 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 2 from
bottom of oven.
Runner 1 from
bottom of oven.
Runner 1 from
bottom of oven.
Runner 1 from
bottom of oven.
Runner 2 from
bottom of oven.
20-25
20-30
20-25
10-15
60-75 7 inch
Time De endent
on size
Time De endent
on reci e
Time De endent
on reci e
30-40
20-30
90-120
40-50
30-45
150-180
180/190
170/180
180/190
200/210
150/160
140/150
190/200
200/210
190/200
200/210
140/150
150/160
200/210
100
Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
Temperature
˚C
Top Oven Cooking Fan Oven Cooking
Time in mins.
Baking
Small Cakes Victoria Sandwich
S onge Sandwich (fatless)
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 210/220 9-12
15-25
20-25
15-20
12-15
60-75 7 inch
De ending
on size
De endent
on use
De endent
on use
30-45
20-25
105-135
40-50 45-50
180-240
170/180
160/170
170/190
190/200
140/150
130/140
190/200 190/200
180/190
190/200
130/140
140/150
200/210
80-90
Yes Yes Yes Yes Yes
Position in
Oven Pre-
heat Temperature
˚C Time in mins.

17
Oven Cooking Charts
Beef/ Lamb (slow roasting) Meat
170/180 35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bottom
of oven.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins over
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-21/2hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
˚C
Pre-
heat
Top Oven Cooking Fan Oven Cooking
Time (approx.)
Beef/ Lamb (foil covered) Pork (slow roasting) Pork (foil covered) Veal (slow roasting) Veal (foil covered) Poultry/Game (slow roasting) Poultry/Game (foil covered) Casserole If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Beef Meat
160/180 20-25 mins er 450g
(1lb) + 20 mins extra
20-30 mins er 450g
(1lb) + 25 mins extra
25-30 mins er 450g
(1lb) + 25 mins extra
25-30 mins er 450g
(1lb) + 25 mins extra
18-20 mins er 450g
(1lb) + 20 mins extra
13-15 mins er 450g
(1lb) at 150/160oC
allow 12 mins er
450g at 150oC
11/2- 2 Hrs
160/180 160/180
160/170
160/180
140-150
Temperature
˚C Time (approx.)
Lamb Pork Veal Chicken/ Turkey u to 4kg (8lb)
Turkey 4 to 5.5kg (8 to 12lb) over 5.5kg (12lb)
Casserole
Position in
Oven
The most accurate method of testing the readiness of joints of meat or whole oultry is to insert a meat thermometer into the thickest art of a joint, or the thickest art of oultry thighs, during the cooking eriod. The meat thermometer will indicate when the required internal tem has been reached. Beef - Rare: 60˚C Lamb: 80˚C Poultry: 90˚C
Medium: 70˚C Pork: 90˚C Well Done: 75˚C Veal: 75˚C
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre-
heat
No No No No No No No

The ‘S’ setting on the main oven thermostat is used for slow cooking, kee ing food
warm and warming lates for short eriods.
USIN THE ‘S’ SETTIN FOR SLOW COOKIN
1. All dishes cooked by the ‘S’ setting should be cooked for a minimum 6 hours.
They will ‘hold’ at this setting for a further hour but marked deterioration in
a earance will be noticed in some cases.
2. Joints of meat and oultry should be cooked at Mk. 6 for 30 minutes before
turning to the ‘S’ setting and never be cooked lower than the middle shelf
osition.
3. Joints of meat over 6 lbs (2.7kg) and oultry over 4 lbs 8oz (2 kg) should not be
cooked using the ‘S’ setting.
4. Always stand covered joints on a rack over the meat tin to allow good air
circulation.
5. A meat thermometer should be used when cooking ork joints and oultry.
The internal tem erature of the food should reach at least 88˚C.
6. This method is unsuitable for stuffed meat and stuffed oultry.
7. Always bring sou s, casseroles and liquids to the boil before utting in the
oven.
8. Cover casseroles with foil and then the lid to revent loss of moisture.
9. Always thaw frozen food com letely before cooking.
10. Root vegetables will cook better if cut into small ieces.
11. Adjust seasonings and thickenings at the end of the cooking time.
12. Use the zones of heat in the oven, e.g. meringues and milk uddings can be
cooked lower in the oven whilst other dishes requiring greater heat can be
cooked above them.
13. Egg and fish dishes need only 1-5 hours cooking and should be included in day
cooking sessions, when they can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of ten minutes after
soaking, before inclusion in any dish.
18
The Slow Cook Setting

Switch off the electricity supply and allow to cool before cleaning the cooker.
Clean the cooker regularly and wipe up spills soon after they occur to prevent
them from becoming burnt on. Never use biological washing powder, caustic
cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or
oven chemical cleaners of any kind.
If it is necessary to remove the cooker for cleaning, ensure that it is cool and
beware that it is heavy (approximately 70 kg 155 lbs). To move the cooker
forward, o en the to oven/grill door and with both hands ositioned under the
roof of the com artment, lift and ull forward. Re lace by ushing the cooker
backwards. Check that the cooker is level. Take care not to damage any floor
coverings.
OVEN HEAT CLEAN LININ S
The oven side linings are coated with a s ecial enamel which has a continuous
cleaning action. The higher the oven tem erature the more effective the action.
In most cases this cleaning o eration will roceed during normal cooking.
However, if roasting is done frequently, or high tem eratures are not used
regularly, it may be necessary to occasionally o erate the oven em ty at the
maximum setting for about an hour.
It should not normally be necessary to clean the linings with water, but if
desired, wi e them over with a soa y cloth, followed by a wi e with a dam clean
cloth.
OVEN DOORS
The door inner glass anels can be removed for ease of cleaning by sim ly
sliding the anels out of the frame.
REPLACEMENT OF OVEN LI HT BULB
Light bulbs are not covered by the manufacturer’s guarantee.
A new 25W, 300˚C rated SES bulb can be obtained from your cooker su lier or
any major electrical retailer.
1. Remove the shelves from the oven.
2. Unscrew the lens using a thick cloth to rotect your fingers in the unlikely
event of a lens fracture.
3. Unscrew bulb.
4. Fit new bulb and refit lens.
19
Care and Cleaning
CAUTION: DISCONNECT THE APPLIANCE FROM THE ELECTRICITY SUPPLY BEFORE
REPLACIN THE LI HT BULB TO AVOID THE POSSIBILITY OF AN ELECTRIC SHOCK.

COOKER FINISH CLEANIN METHOD
Vitreous Enamel
Hot late, an su orts,
burner ca s, roasting dish,
grill an, main oven base,
inside of grill com artment
Cloth wrung out in warm soa y water. Stubborn
stains can be removed with a cream aste,
liquid cleaner or by rubbing with fine steel wool
soa ads.
Check that the cleaning agent is a roved by
the Vitreous Enamel Association.
Paint
Control anel trim,
side anels, doors trims.
Wash with a cloth wrung out in warm soa y
water only.
DO NOT USE ABRASIVES.
Aluminium
Hot late burner bodies, lid
rear trim.
Similar to aint cleaning above. Use a nylon
brush to remove any cleaning materials, water
or dirt from the hot late burner bodies.
lass As for enamel cleaning. Polish with a clean dry
cloth or kitchen roll.
Chromium Plating
Oven shelves, grill an grid,
grill an handle su ort
Wi e with a cloth wrung out in warm soa y
water.
A fine steel wool soa ad e.g. Brillo, Ajax, or a
chrome or stainless steel cleaner may be used.
Plastic
Grill an handle, control
knobs
Wi e with a cloth wrung out in warm soa y
water.
Stainless Steel Wi e with a cloth wrung out in warm soa y
water. Polish with a clean dry cloth or kitchen
towel. For stubborn stains, use a ro rietary
stainless steel cleaner and follow the
instructions on the container.
20
Care and Cleaning