Hotpoint EW48G User manual

Instructions for Installation and Use
50cm Free Standing Electric Cooker
EW48G
EW48K
EW48P
EW48X
To the Installer
Before installation fill in the product details on the back cover 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.

2
Contents
Introduction 3
Installation 4
Safety Information 6
Features 8
Control Panel 9
Ceramic hob 10
Use of hotplates 10
Hotplates General Information Notes 11
Choosing Your Utensils 14
Grilling 15
Top Oven - Conventional Cooking 16
Oven Temperature Charts - Baking 17
Oven Temperature Charts - Meat 18
Main Oven - Fan Cooking 19
Using the Main Oven for Other Functions 20
Care and Cleaning 21
Cooking Results Not Satisfactory? 23
Something Wrong With Your Cooker? 24
Electronic timer 25
Technical Characteristics 26
After Sales Service 30
Hotpoint Guarantee 31
Key Contacts Back Cover
You must read these instructions prior to using your appliance and retain them for
future use.

3
Introduction
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable if the appliance
has been installed in accordance with the installation instructions detailed in this booklet.
To help make best use of your cooking equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for use in any other
installation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use.
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 suggested that any pets be removed from the
room until the smell has ceased. This odour is due to temporary finish on oven liners and elements and also any
moisture absorbed by the insulation.
* 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.

4
Fig. A
Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Electrical connection
Electric cookers come without a power supply cable.The cooker is designed
to operate on an electricity supply which conforms to the electrical data
shown on the Rating Plate.The cooker can be connected to the mains only
after removing the back panel of the cooker itself with a screwdriver.
N.B.: the following installation procedure must be carried out by a qualified
electrician. The electrical installation must comply with the IEE Regulations,
Building & local By-Lays.
For the installation of the feeding cable carry out the following operations:
lUsing a screwdriver, prise on the side tabs of the terminal board
cover (see fig. A);
lPull and open the junction blok lid
Important: the wires in the mains lead are coloured in accordance with the
following code:
Green & Yellow Earth
Blue Neutral
Brown Live
As the colours of the wires in the mains lead may not correspond with the
coloured markings identifying the terminals in your plug, proceed as follows:
Green & Yellow wire to terminal marked “E” or or coloured Green or
Green & Yellow.
Brown wire to terminal marked “L” or coloured Red.
Blue wire to terminal marked “N” or coloured Black (see fig. B).
lfix the feeding cable in the special cable stop and close the cover.
N.B.: the power supply cable must have these minimum requirements:
Type: H05RR-F
Section: 3x4 mm2
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.
4
2
N
Fig. B
L

5
Installation
The height of the cooker can be adjusted by means of adjustable feet in the plinth
(900mm - 930mm). Adjust the feet by tilting the cooker from the side.Then install the
product into position.
NOTE: This appliance must not be fitted on a platform.
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.
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.
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.
Moving the Cooker
Siting the Cooker
150 mm
150 mm
650 mm

6
Safety Information
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 USINGYOUR APPLIANCE.
Always
lRemove all packing from inside the oven and grill compartments before switching on for the first time.
lUnderstand the controls prior to using the appliance.
lKeep children away from the appliance when grilling as the surfaces will get extremely hot during and after
use.
lTurn controls off when you have finished cooking and when not in use.
lStand back when opening an oven door to allow any build up of steam or heat to disperse.
lUse dry good quality oven gloves when removing items from the oven/grill.
lPlace 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.
lTake care to avoid heat/steam burns when operating the controls.
lTurn off the electricity supply at the wall switch before cleaning and allow the appliance to cool.
lMake sure the shelves are in the correct position before switching on the oven.
lKeep the oven and grill doors closed when the appliance is not in use.
lTake care when removing items from the grill when the lower oven is on as the contents will be hot.
lKeep the appliance clean, as a build up of grease or fat from cooking can cause a fire.
lFollow the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.
lKeep ventilation slots clear of obstructions.
lRefer servicing to a qualified appliance service engineer.
lTake care to avoid touching heating elements inside the oven, as during use the oven becomes hot.
lBefore operating the product, remove all plastic film from the sides of the appliance.

7
Safety Information
Never
lNever line the interior of the oven with foil as this may cause the appliance to overheat.
lNever leave children unsupervised where a cooking appliance is installed as all surfaces will be hot during and
after its use.
lNever allow anyone to sit or stand on any part of the appliance.
lNever store items above the appliance that children may attempt to reach.
lNever leave anything on the hob surface when unattended and not in use.
lNever remove the oven shelves whilst the oven is hot.
lNever heat up unopened food containers as pressure can build up causing the container to burst.
lNever store chemicals/food stuffs, pressurised container in or on the appliance, or in cabinets immediately
above or next to the appliance.
lNever place flammable or plastic items on or near the hob.
lNever fill a deep fat frying pan more than 1/3 full of oil, or use a lid.
DO NOT LEAVE UNATTENDED WHILE COOKING.
lNever operate the grill with the grill door closed as this will cause the appliance to overheat.
lNever use the appliance as a room heater.
lNever use the grill to warm plates.
lNever dry any items on either the hob or oven doors.
lNever install the appliance next to curtains or other soft furnishings.
lNever use steam cleaners.
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.

8
Features
INNER GLASS
DOOR
CONTROL
PANEL
MAIN OVEN
WIREWORK
SHELF
SUPPORTS
OVEN ROD
SHELVES
GRILL
1700W 1200W
1200W 1700W
GRILL DOOR SWITCH
GRILL/MEAT PAN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SUPPORT
MODEL & SERIAL
NUMBER
HOB VENTILATION SLOTS
TOP OVEN/
GRILL DOOR
REMOVABLE
Hob Hot Indicators

9
Control Panel
MAIN
OVEN
TOP OVEN/
GRILL
LEFT
FRONT
PLATE
LEFT
REAR
PLATE
RIGHT
REAR
PLATE
RIGHT
FRONT
PLATE
ELECTRONIC
TIMER
THERMOSTAT
INDICATOR
LIGHT
PLATE
INDICATOR
LIGHT
MAIN OVEN/GRILL
INDICATOR
LIGHT
Control Knobs The knobs for the hotplates can be rotated in either direction to provide variable heat control, the Main
Oven knob can only be rotated clockwise from the Off position.
Note: Always ensure that all controls are in the OFF position, when the appliance is not in
use.
The hob hot warning lights will operate soon after each of the heating areas have been switched on.
Each warning light will remain illuminated until each heating area has cooled down.
Operating the
control when
the grill is in use
In common with all cookers having controls sited above the grill compartment, care must be taken
when setting the controls, due to hot air being emitted from the grill compartment.
Top oven control This control switches on the top and bottom heating elements in the top oven.The temperature in the
oven can be set anywhere between 100 °C and 220 °C.The thermostat light will glow initially and
remain on until the oven reaches the required temperature. It will then cycle off and on, as the oven
thermostat maintains the correct temperature.The off position is identified by an “0”.
Main oven control This control switches on the main oven.To select Fan Cooking - Turn the control clockwise and select
any temperature between 80 °C and 230 °C. As the control is turned the fan will start, the oven interior
light and the main oven thermostat light will come on and the heating element around the fan will start
heating.The fan and the oven interior light will remain on throughout cooking.The main oven thermostat
light will come on until the oven reaches the required temperature. It will then cycle off and on as the
oven thermostat maintains the correct temperature.
Slow cooking ‘S’ The main oven has a ‘S’ setting specially designed to reduce energy usage. Full details of this can be
found in the Slow cooking section of this book.
Electronic
timer
The electronic timer displays the time and the timer function with countdown.

10
Ceramic Hob
CAUTION: IF AT ANY TIME A CRACK IN THE 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 as damage can
occur.
The following boiling plates are located beneath the decorative circular patterned cooking areas:-
Front left 6 heat: 1200W
Rear left 6 heat: 1700W
Rear right 6 heat: 1200W
Front right 6 heat: 1700W
The cooking areas change colour when heated (become red) indicating which heating element is switched on. The
cooking area returns to its original colour when the heating element is switched Off.
Warning: Even though the cooking area has returned to its original colour it may still be hot.
The controls for the hotplates can be turned in either direction.
Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the control to a lower
setting according to the size of the saucepan and the amount of liquid.
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 over-heating,
safety cut-outs have been incorporated with each element. After several minutes with the control at setting 6 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.
Use of Hotplates
Note: Under no circumstances should the hob be used with aluminium foil in contact with the hob surface.
Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower setting according to
the size of the saucepan and the amount of liquid. The two small Hotplates are specially for smaller pans, low
temperature cooking and simmering.
Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life of the hotplate.

11
Hotplates General Information Notes
CONTROL SETTINGS GUIDE
This is provided only as a guide – settings also depend on the type of pan used and the quality of food.
Knob Position Type of food
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.
Safety
requirements
for deep fat frying
1. Use a deep pan, large enough to completely cover the appropriate heating area.
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.

12
Hotplates General Information Notes
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.
✓suitabl ✗unsuitabl
*car should b tak n
wh n using any pans
on th s surfac s not to
drag and caus
scratching.
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
Aluminium
Stainless steel with single layer copper
base
Stainless steel with sandwich bases of
aluminium and stainless or aluminium
and copper
Enamelled steel
Enamelled aluminium
Enamelled based cast iron With Extra Care
Copper
Toughened glass or ceramic / glass /
pottery Not Recommended
Mild steel, Ferro-magnetic or stainless
with a magnetic sandwich base
Ceramic*
syawlA
✓✓
✓
✓
reveN
✗✗
✗
✗
Use good quality flat-based
cookware on all electric heat
sources.
Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands - they
can use overheating.
Always ensure pans have
clean, dry bases bifore
use.
Use utensils with skirts or
rims e.g. buckets and some
kettles.
Ensure pans match size of
heating area.
Use badly dented or distorted
pans.
Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
Leave an element switched
on when not cooking.
Ensure pan handles are
positioned safely and away
from heat sources.
Cook food directly on the
ceramic glass.
Always lift pans, do not drag. Drag or slide utensils, along
the hob surface.
Always use pan lids except
when frying.
Deal with spillages
immediately but with care.

13
Hotplates General Information Notes
Do Not
Do not cook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the
hob.
Do not use the hob as a worktop surface as damage may occur to the smooth surface of the hob.
Do not drag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob.
Do not allow a cooking utensil to come into contact with the hob surround.
Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium
or wok stand.
Do not leave any utensils, food or combustible items on the hob when it is not in use.
Do not place aluminium or plastic foil, or plastic containers on the hob.
Do not leave the hotplates or cooking areas switched On unless they are being used. We recommend not to place
large preserving pans or fish kettles across two heating areas.
Do not leave utensils partly covering the heated areas. Always ensure that they are placet centrally over the heated
areas and have the same diameter as the heating area used.
We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).
Pressure cookers or other large pans should be used on the front cooking areas.
Always ensure that saucepan handles are positioned safely.

14
Choosing Your Utensils
Do not use utensils with rough bases.
Do not use lightweight utensils with thin, distorted or uneven bases.
Do not use lightweight enamelled steel utensils.
Do not use cast iron utensils.
Do not use utensils with recessed, scrolled or ridged bases.
Do not use a utensil which has a base concavity greater than l mm as this will reduce the performance of the hob.
Do not use a utensil with a convex base.
Do not use glass ceramic utensils.
Do not use use lightweight saucepans with plain thin copper bases on ceramic or halogen hot plates.
Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need quite a lot of
care. They can be very heavy and do not usually have completely flat bases. The interiors are usually lined with a
different material such as tin.
A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor of heat and is
suitable for use on ceramic and halogen hobs, providing they are used in accordance with the saucepans
manufacturers’ recommendations.
Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat. If using
stainless steel saucepans with aluminium and copper sandwich bases on ceramic and halogen hobs, the use of
these pans must be in accordance with the saucepan manufacturers’ recommendations.
Extra care should be taken to ensure the base of the pan and the hob is cleaned, and the hob conditioned, after
each and every use, when using this type of saucepan.
If these recommendations are not followed, the result will be a build up of small copper deposits on the surface of
your hob which, if not cleaned after each use, will result in permanent marking of your hob.
Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.

15
Grilling
A switch operated by the door changes the heating element configuration between grill and oven
operation. When the door is open, the top inner element is activated for intense downward heat; when
the door is closed, the top outer and lower elements are activated to provide even oven heating.
To operate the grill proceed as follows:
lOpen the grill door.
lPre-heat the grill on setting MAX for approximately 5 minutes (see chart on guide to grilling).
Grill Pan Handl lFix the grill pan handle securely in position. See below.
lFood which only requires browning should be placed directly on/in the grill pan in the grill pan
runner, or on the floor of the grill compartment. (the grill pan grid may be removed.)
lLeave the control on setting 6 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,
on setting 6. The thicker the food the lower the control should be set.
Warning:Take care as the grill will be hot – always wear oven gloves. Always ensure
that the grill pan is clean BEFORE use. Excess fat build up in the bottom of the pan
could cause a fire hazard. Never line grill pan with foil.
Fixing th Grill Pan
Handl
The grill pan handle is detachable from the pan, to facilitate cleaning and storage. Fix the grill pan
handle securely in position before use.
The handle fits onto the grill pan edge with the small recess, Fig.1.
Tilt the handle over the recess and slide it towards the centre, Fig.2.
Ensure the handle is fully located. Insert the washer and fixing screw and tighten fully to ensure
handle is secured, Fig.3.
Always hold the dripping pan handle in the highlighted zone marked "OK" in figure 4.
Fig. 1
Recess
Fig. 2 Fig. 3
Always fit the screw prior to use.
Fig. 4 NO
OK
The food to be cooked should be placed on the grill pan/grill pan food support.
Place the grill pan on the runners and push back to the stop position when the grill pan is
correctly positioned beneath the grill element.
Plates and dishes placed on the floor of the grill compartment will be heated when the oven is
in use.
Grill Compartment
as a ‘Hotcupboard’
Do not operate the grill control when using the compartment as a hotcupboard.
Do take care when removing plates, dishes and utensils from the grill compartment when the oven
is in use as they may become quite hot.
You may need to use oven gloves when removing warmed items.

16
Top Oven - Conventional Cooking
The heat for conventional cooking in the top oven is provided by the grill element and the
element under the floor of the oven. It is ideal for the slow cooking of cheaper cuts of meat in
casseroles etc. but can also be used for small joints of meat up to 1.5kg (3lb).
See cooking charts for temperatures and shelf positioning.
The top oven can be used either independently to cook small quantities of food or in
conjunction with the main oven to provide additional cooking space.
lThe shelf should be positioned on the first or second runner from the bottom.
To use the oven
proceed as follows:
lSet the top oven control to the required temperature, the top oven light will come on and wait for the
thermostat light to go off, indicating that the oven has reached the right temperature.
lThe food to be cooked should be placed in the centre of the shelf with a gap of at least 25mm (1in)
between it and the grill element.This should avoid burning and ensure even cooking.
lDo not place food or dishes on the floor of the oven.
Platewarming in the
top oven
Plates and dishes placed on the floor of the top oven will be heated 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 shelf using the bottom runner and turn the top oven control to
approximately 100 °C. A maximum time of 10-12 minutes is all that is required to heat the plates and
dishes.
NEVER operate the grill control when using the top oven for cooking or warming plates and dishes.
WARNING: DO NOT put delicate items china or items which could be affected by heat into
the oven.

17
Oven Temperature Charts - Baking
Note: If soft margarine is used for cake making, temperatures recommended by the manuf acturers should be
f ollowed. T emper a t ur es r ec ommended in t his char t r ef er t o c akes made wit h block mar ga r ine only.
Scones Food Pre-
heat
Yes 210/220 10 - 15
R unner 2 f r om
bot t om of oven.
R unner 2 f r om
bot t om of oven.
R unner 2 f r om
bot t om of oven.
R unner 2 f r om
bot t om of oven.
R unner 2 f r om
bot t om of oven.
Runner 1or 2 from
bot t om of oven
Runner 1or 2 from
bot t om of oven
Runner 1from
bot t om of oven.
Runner 1from
bot t om of oven.
R unner 2 f r om
bot t om of oven.
R unner 2 f r om
bot t om of oven.
Runner 1from
bot t om of oven.
Runner 1from
bot t om of oven.
Runner 1from
bot t om of oven.
R unner 2 f r om
bot t om of oven.
20- 25
20- 30
20- 25
10- 15
60- 75 7 inch
Time Dependent
on size
Time Dependent
on recipe
Time Dependent
on recipe
30- 40
20- 30
90- 120
40- 50
30- 45
150- 18 0
180 / 19 0
170 / 18 0
180 / 19 0
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 S mall Cakes Vic t or ia S andwich
Sponge Sandwich (fatless)
Swiss Roll S emi- r ic h Fr uit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yor ks hir e P udding Individual Yor ks hir e Puddings Milk Pudding Baked Custard Bread Mer ingues
Yes 210/220 9- 12
15- 25
20- 25
15- 20
12- 15
60- 75 7 inch
Depending
on size
Dependent
on use
Dependent
on use
30- 45
20- 25
105- 135
40- 50 45- 50
180 - 240
170 / 18 0
160/ 170
170 / 19 0
190/ 200
140/ 150
130/ 140
190/ 200 190/ 200
180 / 19 0
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 .

18
Oven Temperature Charts - Meat
Beef/ Lamb (s low r oas t ing) Meat
170 / 18 0 35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bot t om
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)
2-2
1
/
2
hrs
190/ 200
170 / 18 0
190/ 200
170 / 18 0
190/ 200
170 / 18 0
190/ 200
150
Temperature
C
Pre-
heat
Top Oven Cooking Fan Oven Cooking
Time (appr ox.)
Beef/ Lamb (f oil c over ed) Pork (s low r oas t ing) Pork (f oil c over ed) Veal (s low r oas t ing) Veal (f oil c over ed) Poultry/Game (s low r oas t ing) Poultry/Game (f oil c over ed) Casserole If us ing aluminium f oil, never : 1. Allow f oil t o t ouc h s ides of oven. 2. Cover oven int er ior wit h f oil. 3. Cover s helves wit h f oil.
Beef Meat
160/ 180
20- 25 mins per 450g
(1lb) + 20 mins ext r a
20- 30 mins per 450g
(1lb) + 25 mins ext r a
25- 30 mins per 450g
(1lb) + 25 mins ext r a
25- 30 mins per 450g
(1lb) + 25 mins extr a
18- 20 mins per 450g
(1lb) + 20 mins extr a
13- 15 mins pe r 45 0g
(1lb) at 150/ 160oC
allow 12 mins per
450g at 150oC
1
1
/
2
- 2 Hrs
160/ 180 160/ 180
160/ 170
160/ 180
140- 150
Temperature
C Time (appr ox.)
Lamb Pork Veal Chicken/ Turkey up t o 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 poultryis toinsert a meat thermometer into the t hickes t par t of a joint , or t he t hickes t par t of poult r y t highs , dur ing t he cooking per iod. The meat t her momet er will indicat e when t he r equir ed int er nal t emp has been r eached. 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

19
Main Oven - Fan Cooking
This control switches on the main oven.To select Fan Cooking - Turn thecontrol clockwise and select
any temperature between 100°C and Max. As the control is turned the fan will start.The main oven light
will immediately come on.
The thermostat light indicates that the main oven is heating. When it turns off, the temperature inside
the oven has reached the setting made with the thermostat knob. At this point, the light will turn on and
off as the oven maintains the temperature at a constant level.
The fan and the oven interior light will remain on throughout cooking.The main oven thermostat light will
come on until the oven reaches therequired temperature. It will then cycle off and on as the oven
thermostat maintains the correct temperature.
The heat for fan cooking in the main oven is provided by an element situated at the back of the oven,
around the fan.
Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the
need for pre-heating the oven. It is also ideal for batch cooking where food is cooked on morethan one
level, because the forced circulation of hot air gives aneven temperature from the top to the bottom of
the oven.
To use the oven
proceed as follows: lThe shelves should be evenly spaced.To avoid unnecessary cleaning, shelves which are not in use
should be removed from the oven.
lSet the main oven control to the required temperature. Pre-heating is not normally necessary, but
some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven
(see cooking charts).
lPlace the food to be cooked in the centre of each shelf to allow for even air circulation around the
food.

20
Using the Main Oven for Other Functions
‘S’ SLOW Setting
This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care
should be taken when warming bone china, as it may be damaged in a hot oven.
DO NOT place food or plates directly on the oven floor as this could damage both the oven
lining and the plates which are being warmed.
Advantages of “SLOW” cooking are:
The oven stays cleaner because there is less splashing.
Timing of food is not as critical, so there is less fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by up to 2 hours.
Operation:
1. Place the prepared food in the main oven and ensure the door is fully closed.
2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the
oven door is fully closed.
Storage and re-heating of food:
1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as
possible.
2. Always thaw frozen food completely in the refrigerator before re-heating.
3. Always reheat food thoroughly and ensure it is piping hot before serving.
4. Only re-heat food once.
Points to consider when preparing food for “SLOW” cooking:
1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to
circulate.
2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are
cooked for 1 -2 hours longer then deterioration in their appearance may be noticed.
3. Never cook joints of meat over 2.7kg (6 Ib) or poultry over 2.0kg (4lb 8oz).
We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting.
4. To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping
in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the
slow setting and cooking immediately.
5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat
thermometer before serving.
6. Always thaw frozen foods completely before cooking. We do not recommend placing frozen food
in the oven to cook.
7. Always bring soups, liquids and casseroles to the boil before placing in the oven.
8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to
prevent loss of moisture.
9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly.
10. Always adjust seasoning before serving.
11. If using dried red kidney beans it is important that the beans are soaked and then boiled fora
minimum of 10 minutes before using in any dish to destroy any toxins.
12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid
overcooking.