User manual CREDA HBEG95C

[. . . ] HOTPOINT EG95 COOKER INSTRUCTION AND RECIPE BOOK 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 safety warnings. Contents Introduction Installation Product Specification For your Safety ­ Always For your Safety ­ Never Features Control Panel Using the Hob Grill Temperature Conversion Scale Clock, Auto Timer Oven Cookery Notes Oven Temperature Chart ­ Meat Oven Temperature Chart ­ Baking The `Slow' Setting Care and Cleaning Cooking Results Not Satisfactory Something Wrong with your Cooker If it still won't work Hotpoint Service Cover 3 4 6 7 8 9 10 11 12 14 15 21 23 24 25 35 37 38 39 40 2 Introduction to Hotpoint EG95 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. [. . . ] When 3 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 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 have an equal gap on all sides to allow even air circulation. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The Creda fan oven make it possible, in most cases, to:­ (a) reduce the recommended temperature by 25°C (45°F). (c) Make pre-heating the oven unnecessary for certain foods. Temperature and Time 21 Fan 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 calculating cooking time. Small joints weighing less than 1. 75kg (3 1/2 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 seasoned 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. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25°C and the time by approximately 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. Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb). Frozen Meat and Poultry 22 Oven Temperature Charts ­ Meat Conventional Oven Time (approx. ) 20-25 mins per 450g (1 lb) + 20 mins extra Beef Yes 190/200oC approx. per 450 (1 lb) + 25 mins extra Fan Oven Cooking Meat Preheat Temperature and Time Meat Pre- Temperature o heat C Position in Oven from bottom Beef 25 mins per 450g (1 lb) + 25 mins extra Lamb Yes 25 mins per 450g (1 lb) + 25 mins extra Pork Yes 25-30 mins per 450g (1 lb) + 25 mins extra 18-20 mins per 450g (1 lb) + 20 mins extra Yes 13-15 mins per 450g (1 lb) e. g. per 450 (1 lb) + 30 mins extra Lamb No 160/180 Pork No 160/180 Veal Veal No 160/170 In meat pan on runner 2 Chicken/ Turkey up to 4 kg (8 lb) Poultry/ Game Yes Yes Turkey 12 mins per 450g (1 lb) e. g. per 450 (1 lb) + 30 mins extra Turkey up to 5. 5kg (12 lb) 150/160 190/180oC approx. per 450 (1 lb) + 20 mins extra No over 5. 5kg (12 lb) 11/2 - 2 hrs 150 up to 5. 5kg (12 lb) allow 22 mins per 450g (1 lb) at 190oC e. g. 5kg (1 lb) = 242 mins over 5. 5kg (12 lb) allow 18 mins per 450g (1 lb) at 180oC e. g. 10 kg (22 lb) = 352 mins In a suitable tin on runner 1 140/160oC approx. [. . . ] 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. [. . . ]