Hotpoint H151EWH User manual

Instructions
H151EWH
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Key Contacts Back Cover
Installation 3
For your Safety – Always
For your Safety – Never 5
Features 6
Control Panel 7
Hotplates General Information Notes 8-9
Temperature Conversion Chart 10
Grill 11
Grill Chart 12
Oven 13
Oven Cookery Notes 13-17
Care and Cleaning 18-19
Something Wrong with your Cooker 20
1
Contents
Introduction 2
You must read these instructions prior to using the
appliance and retain them for future reference.
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Introduction
2
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 you product.
DISPOSAL OF YOUR PRODUC
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 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.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
* he 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.
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Installation
3
WARNING – HIS APPLIANCE MUS BE EAR HED.
Mains Connection
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 such as one who is NICEIC
registered contractor to suitable double-pole control unit with a minimum rating of 5A
and a minimum contact
clearance of 3mm, which should be fitted adjacent to the cooker, in accordance with IEE
regulations. The control unit must be within 2 metres of but not directly above the
appliance and should be easily accessible in the event of an emergency.
The power supply cable should conform to B.S.600 with a conductor size of 6mm2,
minimum.
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.
Note: If the cooker is to be placed on a base, precautions must be taken to prevent it
from slipping off the base.
Siting the Cooker
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 freestanding.
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 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.
Moving the Cooker
Before moving your cooker, switch off at the cooker control unit, ensure that it is cool.
Open the grill door sufficiently to allow a comfortable grip on the underside front edge of
the oven roof, avoiding any grill elements.
Radio Interference
This appliance conforms to EN 5501 regarding suppression of radio and television
interference.
Note: Take care in moving the cooker as it is heavy. Take care to ensure that any floor
covering is not damaged.
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Safety Information
When used properly your appliance is completely safe but as with any electrical prod-
uct there are certain precautions that must be observed.
PLEASE READ HE PRECAU IONS 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
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Safety Information
5
●Never stare at Halogen heating units
●Never leave children unsupervised where a cooking appliance is installed as all sur-
faces 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 con-
tainer to burst.
●Never store chemicals/food stuffs or pressurised containers in or on the appliance,
or in cabinets 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 NO LEAVE DEEP FA FRYING PANS UNA ENDED 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 use steam cleaners.
Never
SAFE Y 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 EX INGUISHER O PU OU 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.
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Features
6
left front
2000W
red spot
Oven Door
Grill
Pan
Model/Serial no.
Food Support
Control Panel
Rating plate (on rear panel)
right front
1000W
Fixed / Detached
Grill Pan Handle
Oven
Removable Side
Panels
Oven Rod Shelves
Grill Door
left rear
1000W
right rear
1500W
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Control Panel
7
Note: Always ensure that all controls are in the OFF position, when appliance is not in
use.
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Hotplates General Information Notes
8
Note: Under no circumstances should the hob be used with aluminium foil in contact with the
hob surface.
Use of Hotplates
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 red spot hotplate heats up more rapidly to give faster boiling.
Control Settings Guide
This table is provided only as a guide – settings also depend on the type of pan used and the
quality of food.
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.
. 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.
Knob Position ype 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 or liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
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.
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Hob General Information
9
●Use good quality flat-based
cookware on all electric heat
sources.
●Ensure pans have clean, dry
bases before use.
●Ensure pans match size of
heating area.
●Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
●Ensure pan handles are
positioned 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
hotplate.
●Drag or slide utensils across
the hob surface.
●Place large preserving pans
or fish kettles across two
hotplates.
●Place plastic vessels or
utensils on a hot hob.
●Use the hob as an area for
storage
Never ✗
PANS SHOULD NO
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
But essentially Flat
Always place pans
centrally on the
hotplate
CHOICE OF U ENSILS
Every Electric Hob deserves the right choice of utensils.
We recommend for optimum performance the use of good quality utensils.
Be deeply ridged
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emperature Conversion Chart
10
˚F
Gas
Mark
1/2
1
250 100
120
130
1 0
160
170
180
200
210
220
110
130
1 0
150
170
180
190
210
220
–
120
1 0
150
160
180
190
200
220
–
–
275
300
325
350
375
00
25
50
75
2
3
5
6
7
8
9
Main
Convection
Oven
op
Convection
Oven
Main
Fan
Oven
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Grill
CAU ION – ACCESSIBLE PAR S WILL BECOME HO
WHEN HE GRILL IS IN USE. CHILDREN SHOULD BE KEP
AWAY.
HE GRILL WILL NO OPERA E WI H HE GRILL DOOR
CLOSED
Never: line the grill pan with aluminium foil.
The grill control is designed to provide variable heat
control of the grill element. Open the grill door, preheat
the grill at High setting for approximately 5 minutes. When
toasting, place the grill pan on the grill runner. Position
the pan centrally below the grill element. Leave the control
at High setting 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 of both
sides at High setting. The thicker the food the lower the
control should be set.
See chart on guide to grilling.
Remember to switch off the grill control at the end of
cooking.
Grill Compartment as a hotcupboard. Plates and dishes
placed on the floor of the compartment will be heated
from the oven when in use. Do not operate the grill
control when using the compartment as a hotcupboard.
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.
11
Setting the Grill
Grill pan handle
Door in
grilling
position
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Guide o Grilling
12
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 CHAR
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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 10˚C.
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.
13
Oven Control
o prepare meat
for roasting in
your electric oven
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Oven Cookery Notes
1
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 50g (1lb) than
a large one, whereas a large joint over 3kg (6lbs) will cook in
the time given for ‘minutes’ per 50g (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.
emperature and
ime
Meat pan and rod
shelves
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15
190/200˚C approx. 20-25 mins.
per 50g (1 lb) + 20 mins over
Food
Beef 190/200˚C approx. 25-30 mins.
per 50g (1 lb) + 25 mins over
emperature and ime Position in Oven
Lamb/Mutton 190/200˚C approx. 25-30 mins.
per 50g (1 lb) + 25 mins over
Pork 190/200˚C approx. 30-35 mins.
per 50g (1 lb) + 30 mins over
Veal 190/200˚C approx. 25-35 mins.
per 50g (1 lb) + 30 mins over
Poultry/Game
Casserole Cooking
If using aluminium foil, never: 1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover oven shelves with foil.
1 0/160˚C according to quantity Shelf 3
Runner 2 from
bottom of oven
Turkey up to 5.5kg (12lb) allow 22 mins
per 50g (1 lb) at 190˚C
e.g. 5kg (11lb) = 2 2 mins
over 5.5kg (12lb) allow 16 mins.
per 50g (1lb) at 180˚C
e.g. 10kg (22lb) = 352 mins
Oven emperature Chart - Meat
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16
Food
Scones
Small Cakes 220/230˚C 10-15 mins 190/200˚C approx. 20-25 mins
emperature and ime Position in Oven
Runners 1 and
from bottom of oven
Sponge Sandwich
(fatless) 180/200˚C 7" tins 15-20 mins Runners 1 and from bottom of oven
Swiss Roll 190/210˚C 10-15 mins Runner from
bottom of oven
Semi-rich Cakes
(large) 160/180˚C 61/2 "-7" tins 11/-11/2hrs
8"-9" tins 2-21/2 hrs Runner 2 from
bottom of oven
Christmas Cake 1 0/150˚C according to size and
richness of mixture Runner 3 from bottom of oven
Milk Puddings
Baked Egg Custard 1 0/160˚C 2-21/2 hrs
1 0/160˚C 0-50 mins Runner 3 from bottom of oven
Meringues 100/110˚C Large 31/2 - 1/2hrs
Small 21/2 -3 hrs Runner 1 from
bottom of oven
Shortcrust Pastry
(Plate Tarts)
Puff Pastry
190/210˚C 5-50 mins
approx. 220˚C
Runners 1 and
from bottom of oven
Yorkshire Pudding
Individual Yorkshire
Puddings
210/220˚C 0- 5 mins
210/220˚C approx. 20 mins
Runner 5 from
bottom of oven
Bread (full oven)
Bread (single loaf) 230˚C 50-60 mins Reducing to 230˚C 5-50 mins 210/220˚C
after first
10 mins
Runners 1 and
from bottom of oven
Victoria Sandwich 170/190˚C
61/2 "-7" tins approx. 20 mins
8"-81/2 " tins approx. 30 mins
Runners 1 and
from bottom of oven
Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full
oven of bread etc.) tins should be interchanged half way through the cooking period.
When baking two trays of scones, small cakes, at the same time, the lower tray may
require to be baked for a few minutes longer than the top tray.
If soft tub margarine is used for cake making, temperatures recommended by the
manufacturers should be followed. Temperatures recommended in this chart refer to
cakes made with block margarine or butter only.
Oven emperature Chart - Baking
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Problem
Grilling
Uneven cooking front
to back Ensure that the grill pan is correctly positioned beneath the grill element.
Fat splattering Ensure that the grill is not set to too
high a setting.
Check
Baking
Uneven rising of cakes Ensure that the oven shelves are level
by using a spirit level on the rod shelf
and adjusting, using suitable packing,
e.g. wood, under the feet of the
appliance. This should be checked both
left to right and front to back.
Sinking of cakes
Over/Undercooking
Fast/Slow cooking
The following may cause cakes to sink:
1. Cooking at too high a temperature.
2. Using normal creaming method
with soft margarine.
Refer to the cooking times and
temperatures given in the oven
temperature charts, however, it may
be necessary to increase or decrease
temperatures by 10
˚ C to suit personal
taste.
Do not use utensils greater than 56mm
(21/") in height, for roasting.
Cooking Results Not Satisfactory
17
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Care and Cleaning
18
urn OFF the main control unit and allow the cooker to cool
before cleaning.
Before switching on again, ensure that all controls are in the OFF
position.
Refer to the instructions below for cleaning the ‘Stay clean’
removable side oven panels.
‘S AY CLEAN’ OVEN LINERS
How ‘Stay clean’ The surfaces of the ‘Stay clean’ oven liners are treated on the
Works mottled face with a special vitreous enamel which absorbs
cooking soils. At temperatures of 220°C ( 25°F) or above, the
special surface enables these soils to be slowly destroyed. The
higher the temperature, the more effective it is. In most cases
normal cooking operations at this temperature will permit this
cleaning operation to proceed during cooking. However, if
higher cooking temperatures are not used regularly, it may be
necessary, in order to prevent heavy soiling, to run the oven
without a meat pan, at a higher temperature setting of 230°C
( 50°F) for a couple of hours. This may be necessary once a month
or every two or three months depending on the type and amount
of oven cooking.
Oven sides – It should not normally be necessary to clean the
‘Stay clean’ panels in water. If the user feels it is desirable to do
so, remove the rod shelves and side panels and wash them in
warm, soapy water, followed by rinsing in clear water. Do not use
enzyme/biological washing powder, harsh abrasives or oven
chemical cleaners of any kind.
Grill – Remove the grill pan and grid. It is best to wash these
items immediately after use to prevent stains from being burnt on
when used again.
Hob Wipe the hob with a damp cloth wrung out in warm soapy
water
Control Panel Wipe over the control panel with a damp cloth and polish with a
dry cloth. Do not use oven cleaners or aerosols, scouring pads or
abrasive powder for cleaning the plastic knobs or plastic end
caps as damage will occur.
Oven – Interior Refer to the instructions above for cleaning the ‘Stay clean’
panels.
Remove the rod shelves for washing at the sink. Use a fine steel
wool soap pad for removing stubborn stains from the rod shelves
and floor of the oven. Take care during cleaning not to damage,
bend or dislodge from the supporting clips the thermostat phial
which is across the back of the oven just below the roof.
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