Hotpoint Electric Pressure Cooker EW31 User Manual

HOTPOINT EW31  
USER AND INSTALLATION  
INSTRUCTIONS  
Retention of this instruction Book  
This Instruction Book must be kept handy for reference as it contains important details on  
the safe and proper use of the appliance.  
If you sell or pass the appliance to someone else, or move house and leave it behind, make  
sure this Book is also provided so the new owner can become familiar with the appliance  
and If the Book is lost or damaged a copy may be obtained from:  
Hotpoint Ltd, Celta Road, Peterborough, PE2 9JB.  
 
Introduction to Hotpoint EW31  
Your new cooker 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 the best use of your Hotpoint 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.  
3
 
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that  
the voltage corresponds with your supply voltage, this is  
stated on the rating plate, which is situated on the front  
of the plinth. The cooker must be connected by a  
competent person such as one who is NICEIC  
registered, to suitable double-pole control unit with a  
minimum rating of 45A and a minimum contact  
clearance of 3mm, which should be fitted adjacent to  
the cooker, in accordance with latest IEE regulations.  
The power supply cable should conform to B.S.6004  
with a conductor size of 6mm2 minimum.  
The control unit should be easily accessible in the  
event of an emergency, but must be within 2 metres  
of and not directly above an appliance.  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
Access to the mains terminals is gained by removing  
the rear access cover.  
The mains cable must pass through the cable clamp  
adjacent to the terminal block. Sufficient cable should  
be used to allow the cooker to be pulled out for  
servicing.  
Ensure that the mains cable is routed away from any  
brackets affixed to the rear panel and is not trapped to  
the rear wall when pushing the cooker into  
position between cabinets.  
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 a corner setting. It can also  
be used free-standing.  
150 mm  
150 mm  
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 product into position.  
4
 
Installation  
Before moving your cooker check that it is cool, and  
switch off at the cooker control unit.  
Moving the Cooker  
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.  
5
 
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 USING YOUR APPLIANCE.  
Always  
G Remove all packing from the appliance before switching on for the first time.  
G Understand the controls prior to using the appliance.  
G Keep children away from the appliance when cooking as the surfaces will get  
extremely hot during and after use.  
G Turn controls off when not in use.  
G Stand back when opening an oven door to allow any build up of steam or heat to dis-  
perse.  
G
Always use dry good quality oven gloves when removing items from the oven/grill.  
G 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.  
G
Always take care to avoid heat or steam burns when operating the controls.  
G 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).  
G
Always make sure the shelves are in the correct position before switching on the oven or  
grill.  
G Always keep the oven/grill door closed when the appliance is not in use.  
G Always keep the appliance clean as a build up of grease or fat from cooking can cause  
a fire.  
G
Always follow the basic principles of food handling and hygiene to prevent the possibility  
of bacterial growth.  
G Always keep ventilation slots clear of obstructions.  
G Always refer servicing to a qualified appliance service engineer.  
G Always take care when removing items from the grill compartment when the lower oven  
is in use as the contents will be hot  
G 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.  
G During use, the oven becomes hot. Care should be taken to avoid touching heating  
elements inside the oven.  
6
 
Safety Information  
Never  
G Never stare at Halogen heating units  
G Never leave children unsupervised where a cooking appliance is installed as all  
surfaces will be hot during and after its use.  
G Never allow anyone to sit or stand on any part of the appliance.  
G
Never store items above the appliance that children may attempt to reach.  
G Never leave anything on the hob surface when unattended and not in use.  
G Never remove the oven shelves whilst the oven is hot.  
G Never heat up unopened food containers as pressure can build up causing the  
container to burst.  
G Never store chemicals/food stuffs or pressurised containers in or on the appliance, or in  
cabinets immediately above or next to the appliance.  
G Never place flammable or plastic items on or near the hob.  
G 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.  
G Never use the appliance as a room heater.  
G Never use the grill to warm plates.  
G Never dry any items on either the hob or oven doors.  
G Never install the appliance next to curtains or other soft furnishings.  
G Never operate the grill with the grill door closed as this will cause the appliance to over  
heat.  
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  
Naesvteher fuosrcee owf athteeerxttoingeuxisthinergisuliiskehlyotoiltoiprthfaetpafinreosve.r.  
7
 
Features  
Model No. EW31  
HOB VENTILATION SLOTS  
1500W  
Red Spot  
2000W  
Red Spot  
2000W  
Red Spot  
1500W  
Red Spot  
EW 31  
CONTROL  
PANEL  
Oven  
GRILL  
1 – 6  
GRILL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL  
DOOR  
REMOVABLE  
INNER GLASS  
DOOR  
STAYCLEAN  
SIDE PANELS  
OVEN ROD  
SHELVES  
PLINTH VENTILATION  
SLOTS  
RATING  
PLATE  
MEAT  
PAN  
8
 
Control Panel  
GRILL  
INDICATOR  
LIGHT  
MAIN  
OVEN  
INDICATOR  
LIGHT  
EW 31  
Oven  
GRILL  
LEFT  
FRONT  
PLATE  
LEFT  
REAR  
PLATE  
RIGHT  
REAR  
PLATE  
RIGHT  
FRONT  
PLATE  
GRILL  
MAIN  
OVEN  
Control Knobs  
The knobs for the hotplates/grill 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.  
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.  
Hob Controls  
Each control can be used to select one of six temperature settings  
from position 1 (minimum) to position 6 (maximum).  
The control knobs for the hotplates can be turned in either direction  
to give variable heat control.  
9
 
Hotplates General Information Notes  
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 redspot hot-  
plates heat 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.  
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  
6
To seal meat and fry fish.  
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.  
10  
 
Hotplates General Information Notes  
CHOICE OF UTENSILS  
Every Electric Hob deserves the right choice of utensils. We recommend for opti-  
mum performance the use of good quality utensils.  
Never  
Always ꢀ  
PANS SHOULD  
NOT  
G Use good quality flat-based  
cookware on all electric heat  
sources.  
G Use gauze, metal pan dif-  
fusers, asbestos mats and  
stands e.g. Wok stands –  
they can cause overheating.  
G Ensure pans have clean, dry  
bases before use.  
G Use utensils with skirts or  
rims e.g. buckets and some  
kettles.  
Be concave  
(bowed in)  
G Ensure pans match size of  
heating area.  
G Use badly dented or distort-  
G Remember good quality pans  
ed pans.  
Be convex  
retain heat well, so generally  
only a low or medium heat is G Leave an element switched  
(bowed out)  
necessary.  
on when not cooking.  
G Cook food directly on the  
hotplate.  
G Ensure pan handles are posi-  
tioned safely and away  
from heat sources.  
Be rimmed  
G Drag or slide utensils across  
the hob surface.  
G Lift pans, do not drag.  
G Place large preserving pans  
or fish kettles across two  
hotplates.  
G Use pan lids except when fry-  
Be deeply ridged  
ing.  
G Deal with spillage immediately G Place plastic vessels or uten-  
but with care.  
sils on a hot hob.  
But essentially Flat  
G Use the hob as an area for  
storage  
Always place  
pans centrally on  
the hotplate  
11  
 
Temperature Conversion Scale  
Main  
Convection  
Oven  
Top  
Convection  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
o
F
1
2
/
100  
120  
130  
140  
160  
170  
180  
200  
210  
250  
275  
300  
325  
110  
130  
120  
140  
150  
160  
1
2
3
4
140  
150  
180  
190  
200  
220  
350  
375  
400  
425  
450  
170  
180  
190  
5
6
7
8
210  
220  
220  
9
475  
12  
 
Grilling  
GRILLING MUST BE DONE WITHTHE GRILL DOOR OPEN.  
CONTROL KNOBS MAY BECOME HOT DURING GRILLING.  
CAUTION: ACCESSIBLE PARTS WILL BECOME HOT WHEN  
THE GRILL IS USED – CHILDREN SHOULD BE KEPT AWAY.  
To operate the grill proceed as follows:  
G Open the grill door.  
G Pre-heat the grill on setting 6 for approximately 5 minutes. (see  
chart on guide to grilling on page 15).  
G Fix the grill pan handle securely in position. See below.  
G Food 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 com-  
partment. (the grill pan grid may be removed.)  
Grill Pan Handle  
G Leave the control on setting 6 for 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.  
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.  
Fixing the Grill  
Pan Handle  
Recess  
Fig. 1  
Fig. 2  
Fig. 3  
Always fit the screw prior to use.  
 
13  
Grilling (continued)  
The food to be cooked should be placed on the grill pan/grill pan  
grid.  
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.  
14  
 
Guide to Grilling  
Pre - heat the grill for 5 minutes on maximum control setting before grilling  
GRILL CHART  
Food  
Grill Setting  
Approximate Cooking time  
3 - 10 mins.  
Toasting of Bread  
products  
6
5-6  
5
Small cuts of meat,  
sausages, bacon,  
etc.  
15 - 20 mins.  
Chops etc.  
Gammon steaks  
Chicken pieces  
20 - 25 mins. Wire food support used in  
upturned position for chicken.  
Fish: fingers  
Whole  
10 - 20 mins. Whole fish and fillets placed in  
the base of the grill pan.  
5
5
5
Fillets  
Fish in breadcrumbs  
15 - 20 mins.  
15 - 20 mins.  
Pre - Cooked potato  
products  
Pizzas  
5
6
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.  
Browning of food  
The settings in the above guide have been developed to cook food successfully without  
excessive fat spitting and splashing.  
15  
 
Oven Temperature Charts – Meat  
Fan Oven Cooking  
Pre-  
heat  
Temperature  
Meat  
Time (approx.)  
o
C
20-25 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
160/180  
160/180  
160/170  
No  
Beef  
25 mins per 450g  
(1 lb) + 25 mins extra  
Lamb  
Pork  
Veal  
No  
25 mins per 450g  
(1 lb) + 25 mins extra  
No  
No  
No  
25-30 mins per 450g  
(1 lb) + 25 mins extra  
Chicken/Turkey  
up to 4kg (8 lb)  
18-20 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
150/160  
13-15 mins per 450g (1 lb)  
e.g. 5kg (1 lb) = 143-165  
mins  
Turkey  
up to 5.5kg (12 lb)  
No  
No  
12 mins per 450g (1 lb)  
e.g. 10kg (22 lb) = 264 mins  
over 5.5kg (12 lb)  
Casserole Stews  
150  
1
2
1 / - 2 Hrs  
140-150  
If using aluminium foil, never:  
1. Allow foil to touch sides of oven.  
2. Cover oven interior with foil.  
3. Cover shelves with foil.  
The most accurate method of testing the readiness of joints of meat  
or whole poultry is to insert a meat thermometer into the thickest  
part of a joint, or the thickest part of poultry thighs, during the cooking  
period. The meat thermometer will indicate when the required internal  
temp has been reached.  
Beef – Rare:  
Medium:  
60oC  
70oC  
Lamb: 80oC  
Pork: 90oC  
Veal: 75oC  
Poultry: 90oC  
Well Done: 75oC  
16  
 
Oven Temperature Charts – Baking  
Fan Oven Cooking  
Baking  
Pre- Temperature  
Food  
Time in mins.  
o
heat  
C
Scones  
210/220  
170/180  
160/170  
170/190  
180/200  
9-12  
15-20  
20-25  
15-20  
12-15  
Yes  
Small Cakes  
Victoria Sandwich  
Sponge Sandwich  
Swiss Roll  
Yes  
Yes  
Semi-rich Fruit  
cakes  
140/150  
75-90  
Time dependent  
on recipe.  
130/140  
190/200  
190/200  
180/190  
190/200  
Rich Fruit Cakes  
Shortcrust Pastry  
Puff Pastry  
45-50  
Time dependent  
on recipe.  
Yorkshire Pudding  
40-45  
20-25  
Yes  
Yes  
Individual Yorkshire  
Puddings  
Milk Pudding  
Baked Custard  
Bread  
130/140  
140/150  
200/210  
70-90  
105-135  
40-50  
Yes  
45-50  
Meringues  
180-240  
Note: If soft 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 margarines or butter only.  
17  
 
Main Oven Cookery Notes  
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a  
meat pan. Remove the meat pan if it is not being used.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature between 80oC (175oF) and 230oC (450oF) as  
recommended in the temperature chart. The indicator light will  
immediately come on and remain on until the oven reaches the  
required temperature. This light will then automatically go off and on  
during cooking as the oven thermostat maintains the correct tem-  
perature.  
It should be noted that at the end of a 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 a perfectly normal characteristic  
of an oven with a good door seal.  
Since a fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The charts on pages 16 and 17 are a guide only, giving approxi-  
mate cooking temperatures and times. To suit personal taste and  
requirements, it may be necessary to increase or decrease temp-  
eratures by 10oC.  
Unless otherwise indicated in the charts, food is placed in a cold  
oven, i.e. without pre-heating. If food is placed in an already hot  
oven, the suggested cooking time should be reduced, depending  
on the type and quantity of food being cooked.  
Oven Positions  
Since the distribution of heat in the circulaire ovens is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced. Do not fit shelves upside down.  
Additional shelves can be purchased through your oven supplier or  
Spares Centre. Never use more than 3 shelves in the oven as air  
circulation will be seriously restricted. To ensure even circulation do  
not use meat pans larger than 390 x 300mm (15" x 12") and baking  
trays no larger than 330 x 255mm (13" x 10"), 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  
When three shelves are used to cook large quantities of food for  
home freezing or parties, it may be necessary to increase the  
cooking times given in the charts on pages 15 and 16 by a few  
minutes, to allow for the loss of heat due to the extra time taken to  
load the oven, and the larger mass of food. Baking trays should  
allow an equal gap at either side of the oven.  
N.B. Recipes in cookery books give times and temperatures for  
cooking in ordinary ovens. The introduction of improved thermal  
insulation on fan ovens makes it possible, in most cases, to reduce  
(a) the recommended temperature by 25oC (45oF) and  
(b) the recommended time by approximately 10 minutes per hour.  
18  
 
Main Oven Cookery Notes  
To prepare meat and poultry for roasting in your fan oven.  
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has  
been stored in a refrigerator should be allowed to come to room  
temperature before cooking, and frozen meat or poultry must be  
completely defrosted before placing in the oven.  
(b) The weight of any stuffing used should be added before cal-  
culating the cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / lbs) should be  
roasted in a smaller meat pan/tin - or they may be 'pot roasted' -  
a small joint in a large meat pan causes unnecessary oven  
splashing and evaporation of meat juices.  
(d) Additional fat should not be added, except for veal, very lean  
meat or poultry which can either be 'larded' with fat bacon or  
brushed very sparingly with cooking oil or melted fat.  
(e) Beef, lamb, mutton and poultry may be dusted lightly with sea-  
soned flour to give a crisp outer surface. The skin of duck and  
goose should be pricked to release excess fat during cooking,  
and the rind of pork should be scored, brushed lightly with oil,  
and rubbed with salt, to give crisp crackling.  
(f) Meat and poultry wrapped in, or covered with a tent of  
aluminium foil will be juicy and tender. Roasting bags offer the  
same advantages. Always follow the manufacturers pack instruc-  
tions, and remember to reduce the temperatures given for con-  
ventional ovens by approximately 25oC and the time by approxi-  
mately 10 minutes per hour.  
(g) Potatoes for roasting only require to be brushed with cooking oil  
or melted fat.  
(h) It is not necessary to baste when roasting in an electric oven and  
stock or liquid should not be added to the meat pan since this  
only causes unnecessary soiling, steam and condensation.  
Frozen Meat  
and Poultry  
Joints of meat and whole birds should be defrosted slowly, preferably  
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at  
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it  
is found necessary to accelerate this process, frozen food can be  
defrosted in the fan oven at a temperature of 80oC (175oF).  
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will  
1
3
2
4
defrost in approximately 1 / – 1 / hours.  
The breast should be covered with foil, held in position by skewers or  
string, and the giblets removed after defrosting but before cooking.  
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED  
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS  
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY  
AFTERWARDS.  
19  
 
Recipes For Fan Oven  
BEEF STEW AND DUMPLINGS  
1
50g (2oz) shredded suet  
15ml (1 tbsp) chopped parsley  
Cold water to mix  
2
675g (1 / lb) stewing steak, cut into  
2.5cm (1 in. cubes)  
2 medium sized onions, peeled and  
quartered  
225g (8oz) carrots, peeled and sliced  
225g (8oz) swede, peeled and cubed  
1. Place meat, vegetables, stock, puree,  
herbs and seasoning in large  
casserole dish.  
2. Cover dish.  
4 sticks of celery, cut into 2.5cm (1 in.)  
lengths  
1
o
3. Bake: 140 C; 1 /2-2 hours.  
4. Cook until meat is tender.  
5. Make dumplings: mix flour, salt, suet  
and parsley together in bowl.  
6. Add enough water to make soft dough.  
7. Divide into 4 pieces, from each into  
ball and place on top of stew.  
8. Cover and continue to cook for further  
20-30 minutes or until cooked through.  
500ml (1 pint) beef stock, boiling  
30ml (2 tbsp) tomato puree  
5ml (1 tsp) mixed dried herbs  
Salt and pepper  
Dumplings:  
100g (4oz) self raising flour  
Pinch of salt  
3. Turn onto lightly floured surface.  
Knead lightly then divide pastry into  
four equal pieces.  
4. Roll out two pieces to line base of  
two 25cm (10in) plates. Roll out  
remaining two pieces and leave to  
one side.  
5. Prepare fruit for filling. Divide equally  
between the two pastry lined plates,  
adding the sugar.  
FRUIT PLATE TARTS  
Pastry:  
800g (1 / lb) plain flour  
3
4
200g (7oz) block margarine  
200g (7oz) cooking fat  
250ml (10fl oz) cold water  
Filling:  
1
2
675g (1 / lb) prepared fruit  
50g (2oz) sugar  
6. Dampen edges of pastry with water.  
Cover fruit with rolled out pastry.  
7. Trim and seal edges. Make a slit in the  
top of the pastry.  
1. Make pastry. Sift flour into bowl, rub in  
fats until mixture resembles fine  
breadcrumbs.  
o
8. Bake: 190 C; 35-45 mins.  
2. Gradually add cold water to bind  
pastry together to form stiff dough.  
1. Grease pie dish and put in rice and  
dried fruit (if used).  
RICE PUDDING  
1
2
40g (1 / oz) pudding rice  
2. Add sugar and milk, stir well, sprinkle  
grated nutmeg on top.  
25g (1oz) sugar  
500ml (1 pint) milk  
1
o
2
3. Bake: 140 C; 1 / – 2 hours.  
Grated nutmeg  
50g (2oz) sultanas or raisins (optional)  
20  
 
Recipes For Fan Oven  
BATTERS  
1. Sieve flour and salt into basin.  
2. Make a well in centre and add egg  
plus one-third of liquid.  
3. Beat well until mixture is smooth.  
4. Add another third of liquid and again  
beat well until smooth.  
5. Lightly stir in remaining liquid.  
6. If possible, allow batter to stand in  
cool place for at least half an hour.  
Basic Recipe:  
100g (4oz) plain flour  
Pinch of salt  
1 large egg  
1
2
250ml ( / pint) milk and water mixed in  
equal quantities  
YORKSHIRE PUDDING  
1. Place 25g (1oz) dripping into shallow  
ovenproof dish or 22.5cm (9in) square  
Yorkshire pudding tin and place in  
top of oven to heat for 10 minutes.  
2. Pour batter into hot fat.  
o
3. Bake: preheat; 180 C; 35-45 mins.  
1. Place all ingredients into a bowl.  
2. Beat with a wooden spoon for 2-3  
minutes or beat in electric mixer for  
1 minute.  
3. Grease and line two 18cm (7in)  
sandwich tins.  
ALL-IN-ONE VICTORIA SANDWICH  
100g (4oz) soft tub margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5ml (1 tsp) baking powder  
4. Place mixture into prepared tins.  
o
5. Bake: 150-160 C; 20-30 mins.  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Beat in eggs.  
3. Sift flour and fold into mixture.  
4. Grease and line two 18cm (7in).  
sandwich tins.  
VICTORIA SANDWICH  
100g (4oz) block margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5. Divide mixture equally into tins. Level  
tops.  
o
6. Bake: 160-170 C; 20-30 mins.  
7. Bake until well risen, golden brown  
and firm to touch.  
21  
 
Recipes For Fan Oven  
1. Cream fat and sugar until light and  
CHRISTMAS CAKE  
fluffy.  
225g (8oz) butter or block margarine  
225g (8oz) brown sugar  
4 eggs  
2. Add eggs one at a time, beating well.  
3. Sieve dry ingredients. Add gradually  
with mixed fruit, cherries and nuts.  
4. Bake in lined 20cm (8in) cake tin:  
225g (8oz) plain flour  
1
o
2
130 C; 2 / -3 hours.  
5ml (1 tsp) mixed spice  
1
It may be necessary to cover top of  
cake with brown paper for final hour  
to prevent over browning.  
2
2.5ml ( / tsp) baking powder  
200g (7oz) raisins  
200g (7oz) sultanas  
200g (7oz) currants  
50g (2oz) chopped almonds  
5. Leave in tin to cool a little, before  
turning out.  
6. When cold, prick bottom of cake and  
sprinkle brandy over. Leave for about  
a week before icing.  
75g (3oz) glace cherries (cut in pieces)  
60ml (4 tbsp) brandy (optional)  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Add each egg, beating well after  
each addition.  
SMALL CAKES  
225g (8oz) block margarine  
225g (8oz) caster sugar  
4 eggs  
3. Fold in sifted flour, mixing well.  
4. Place paper cases on baking trays  
and two-thirds fill them with mixture.  
5. Bake until golden brown and springy  
300g (11oz) self raising flour  
Variations:  
100g (4oz) sultanas  
100g (4oz) chocolate chips  
o
to touch: 170 C; 15-20 mins.  
100g (4oz) chopped glace cherries  
30ml (2 tbsp) cocoa powder mixed to  
paste with water  
Add any of the above with flour  
1. Sift together flour, cream of tartar and  
bicarbonate of soda.  
2. Rub in margarine until mixture  
resembles fine breadcrumbs.  
3. Make a well in centre. Stir in enough  
milk to give fairly soft dough.  
4. Turn onto lightly floured surface.  
SCONES  
450g (1lb) plain flour  
10ml (2 tsp) cream of tartar  
5ml (tbsp) bicarbonate of soda  
100g (4 oz) block margarine  
225ml (8 fl oz) milk  
Variations:  
Sultana scones – add 100g (4 oz)  
sultanas and 50g (2oz) caster sugar  
Knead lightly to remove any cracks.  
3
4
Roll out to about 15mm ( / in). Cut out  
5cm (2in) rounds. Place on baking  
sheet.  
Wholemeal scones – use half quantity  
of wholemeal flour  
5. Knead remaining dough and re-roll.  
6. Bake until well risen and golden  
o
brown; preheat; 210 C; 9-12 mins.  
Cheese scones – add 100g (4oz) grated  
cheddar cheese and 5ml (1 tsp) dry  
mustard  
22  
 
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 ABRA-  
SIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND, UNLESS SPECIFIED  
BELOW.  
Cleaning Materials  
to avoid  
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 stains and spillages are  
removed. Wipe over with a damp clean cloth, making sure that all the  
cleaner residue has been removed. 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. Finally, turn on the hotplate to warm for a few minutes, then  
smear with a little cooking oil to provide a protective coating, or use a  
restorative agent such as Collo Electrol®. (Part No. 640001).  
This can be ordered from your local Hotpoint Spares Centre (see back  
page).  
Sealed Hotplates  
Control panel  
Wipe with a damp cloth and polish with a dry cloth.  
Decorative Trims  
It is advisable to clean the decorative trims regularly to prevent any  
build up of soiling. The recommended method of cleaning is to wipe  
over the trims with a soft cloth wrung out in hot water or mild non-abra-  
sive cleaner. (If in doubt try the cleaner on a small area of trim which is  
not noticeable in normal use). Then, after wiping with a cloth wrung out  
in clear water, dry with a soft clean cloth.  
23  
 
Care and Cleaning  
Take care during cleaning not to damage or distort the door seals. Do not  
lift the door seal from the oven chassis, if necessary remove the seal by  
carefully unhooking the corner clips.  
Take care that the rating label edges are not lifted during cleaning, and  
furthermore that the lettering is not blurred or removed.  
Grill  
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 rod shelf and the floor of the  
compartment.  
Grill Door  
Main Oven  
Wipe over the grill door glass panel with a cloth wrung out in hot soapy  
water, then after wiping with a cloth wrung out in clear water, dry with a  
soft clean cloth. Ensure that the glass panel is not subjected to any  
sharp mechanical blows.  
1. Inner Glass Door – open the door fully and unscrew the two  
screws securing the glass panel, taking care not to allow the glass  
to fall. The glass panel may now be washed at the sink. Stubborn  
stains can be removed by using a fine steel wool soap pad. Ensure  
the glass panel is not subjected to any sharp mechanical blows.  
Take particular care not to damage the inner surface which is coated  
with a heat reflective layer. After cleaning, rinse and dry with a soft  
cloth. For slight soiling the inner glass panel may be cleaned, while  
still warm, without removing it from the door.  
2. Remove the rod shelves and meat pan.  
Use a fine steel wool soap pad to remove stubborn stains from the  
rod shelves, meat pan and the floor of the oven.  
Warning: Oven must not be operated with inner door glass removed.  
Warning: Disconnect the appliance from the electrical supply before  
replacing the oven lamp.  
Oven Lamp  
How ‘Stayclean’  
Works  
The surface of the ‘Stayclean’ oven liners are treated on the mottled face  
with a special vitreous enamel which absorbs cooking soils. At tempera-  
tures of 220oC (425oF) 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 operation 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, to prevent heavy  
soiling, to run the oven without a meat pan at maximum setting for a couple  
of hours. This may be necessary once a month or once every two or three  
months depending on the type and amount of oven cooking.  
Oven Liners – sides  
It should not normally be necessary to clean the ‘Stayclean’ panels in  
water. If desirable remove the rod shelves and the side panels and wash  
them in warm soapy water, followed by rinsing in clean water.  
24  
 
Cooking Results Not Satisfactory?  
Problem  
Check  
Grilling  
Uneven cooking front  
to back  
Ensure that the grill pan is positioned centrally below  
the grill element.  
Fat splattering  
Ensure that the grill is not set to too high a temperature.  
Oven 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. Ensure  
that the food is positioned centrally in the oven.  
Sinking of cakes  
The following may cause cakes to sink:  
1. Preheat of fan ovens.  
2. Cooking at too high a temperature.  
3. Using normal creaming method with soft margarine.  
Over/Under cooking  
Fast/Slow cooking  
Refer to the cooking times and temperatures given in  
the oven temperature charts, however, it may be necessary  
o
to increase or decrease temperatures by 10 C to suit  
1
4
personal taste. Do not use utensils greater than 56mm (2 / ")  
in height, for roasting.  
Is the main cooker wall switch turned on?  
There may be no electricity supply.  
Nothing Works  
Grill does not work. Main  
oven works.  
Operating the cooker under the following conditions may  
cause a safety cut-out to operate:  
a) grilling with the door shut;  
b) grilling for excessive long periods at maximum settings.  
Switch off the appliance and allow the cooker to cool for  
approx. 30 minutes. Switch the cooker back on again and  
check that the grill is now operating correctly.  
Grill keeps turning on  
and off.  
When the grill control is operated at a setting less than  
maximum, this is normal regulator operation, not a fault.  
25  
 
Something Wrong with your Cooker?  
Before contacting your Service Office/Installer, check the problem guide below.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Cooker does not work  
at all.  
Check that the switch on the control unit is in the on  
position. If so check that the main fuse has not blown.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10oC to suit your taste.  
Oven does not cook  
evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Hotplates are slow to boil  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
26  
 
Spare Parts  
Please remember your new appliance is a complex piece of equipment.  
‘DIY’ repairs or unqualified and untrained service people may put you in danger,  
could damage the appliance and might mean you lose cover under Hotpoint’s  
Parts Guarantee.  
If you do experience a problem with the appliance don’t take risks; call in  
Hotpoint’s own Service Engineer. The address and telephone number of your  
nearest Hotpoint Service Office is in your local telephone directory.  
Our spare parts are designed exclusively to fit only Hotpoint appliances. Do not  
use them for any other purpose as you may create a safety hazard.  
Disposal of your Product  
To minimise the risk of injury to children please dispose of your product carefully  
and safely. Remove all doors and lids (where fitted). 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.  
27  
 
Hotpoint Service Cover  
Hotpoint’s Extended Warranties  
Whether you have just one or a number of Hotpoint  
appliances in your kitchen, Hotpoint has a range of  
Service Plans to give you complete peace of mind.They  
enable you to extend your one year labour guarantee so  
that you can have repairs  
Satisfaction Guaranteed or Your  
Money Back  
Hotpoint gives you a unique ‘Satisfaction  
Guaranteed’ promise – valid for ninety days after  
you have purchased your Hotpoint product. If there is a  
technical problem with your Hotpoint appliance, just  
call Hotpoint Service (see back page). If necessary we  
will arrange for an engineer to call. If the technical  
problem is not resolved under this Guarantee, Hotpoint  
will replace your appliance or, if you prefer, give you  
your money back. Your statutory rights are not affect-  
ed, and the Guarantee is additional and subject to the  
terms of Hotpoint’s Five Year Parts Guarantee.  
completed FREE during the membership period.  
Service Cover  
We offer a number of payment methods; cheque, credit  
card or you can spread the cost and pay by direct debit  
(full details can be obtained on Free phone 0800  
716356). This covers you for all repairs during the period  
of cover, which can be from 1 to 4 years. Service Cover  
also includes loss of food, up to the value of £250, in  
refrigeration appliances.  
Hotpoint’s Free Five Year Guarantee  
From the moment your appliance is delivered  
Hotpoint guarantees it for FIVE YEARS.  
There is also an option of Service Cover with  
Maintenance at an additional cost. This includes an  
annual Electrical and Safety check and replacement of  
any parts as necessary.  
In the Five Years all replacement parts are FREE  
provided that they are fitted by our own Service  
Engineer. During the first year our Engineer’s time  
and labour is also free.  
Our guarantee covers loss of food in our  
refrigeration and freezer products up to £250  
during the first year, subject to verification by one of  
our engineers.  
After the first year we will charge for our  
Engineer’s time and labour. We do, however,  
operate a range of Service Plans (see opposite)  
which, for an annual payment, enables you to  
cover any repair costs which may be necessary.  
All our service repairs are guaranteed for twelve  
months in respect of our labour and any parts fitted.  
The appliance must be used in the United  
Kingdom, and must not be tampered with or  
taken apart by anyone other than our own  
Service Engineers.  
Kitchen Cover  
An annual payment covers you for all repairs for all your  
Hotpoint appliances which are less than ten years old. It  
also covers the cost of loss of food up to £250 in our  
refrigeration and freezer products.  
There is also the option of Kitchen Cover with  
Maintenance at an additional cost. Any additional  
Hotpoint appliances purchased after you have  
joined Hotpoint Kitchen Cover will automatically be  
included during the annual period of cover without fur-  
ther charge.  
Appliance Registration  
To ensure that you have the opportunity to benefit from  
any of the above Service Schemes and other offers you  
should complete and return immediately the Appliance  
Registration Form/Questionnaire supplied with this appli-  
ance. Full details and costs of our Service Schemes,  
together with an application form, will be sent to you at  
the end of the first year of the guarantee.  
You may, however, buy parts which can be  
safely fitted without specialist knowledge or  
equipment. The correct fitting of such parts,  
provided they are genuine Hotpoint spares, will  
not affect your Guarantee. Parts are available  
from our Hotpoint Spares Centres (see back  
page).  
Our guarantee does not cover the cost of any  
repair, or loss of food in refrigeration products,  
due to power failure, accidents or misuse. Nor  
does it cover the cost of any visits to advise  
you on the use of your appliance. Please read  
thoroughly the instruction book supplied with  
this appliance.  
If at any time during the Guarantee period we  
are unable to repair your appliance, we will  
refund any repair costs paid to us in the previous  
twelve months. We will also offer you a new appli  
ance at a reduced charge instead of a repair.  
Our Guarantee is in addition to and does not  
affect your legal rights.  
Should you need independent advice on your  
consumer rights, help is available from your  
Consumer Advice Centre, Law Centre, Trading  
Standards Department and Citizens Advice  
Bureau.  
Annual Safety/Maintenance Checks  
Hotpoint strongly recommends that all its  
appliances are regularly checked for electrical and  
mechanical safety, whether or not they are covered by a  
Service Plan. Worn door gaskets or hoses may cause a  
leak on an appliance, which could become dangerous if  
neglected.  
Proof of Purchase  
For future reference please attach your purchase receipt  
to this booklet and keep it in a safe place.  
Spares and Accessories  
Spares and accessories can be ordered from your local  
Hotpoint Spares Centre (see back page), using the order  
form enclosed.  
NOTE: Our Engineers will use every effort to avoid  
damage to floor coverings and adjacent units when car-  
rying out repairs/service work, but in locations where the  
Engineer advises you that it will be impossible to move  
appliances without risk of damage, he will only proceed  
with your approval that no liability is accepted.  
All Hotpoint servicing is carried out by our own  
Service Organisation located throughout the  
United Kingdom and Eire. We will be happy to  
deal with any problems which you may have.  
28  
 
 
 
 
Key Contacts  
Service  
Hotpoint has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure your complete  
confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 302 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 50 60 70  
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON. December 2000  
Part no. 4966200020-01  
 

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