Operating instructions

GB
11
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
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Check to make sure that:
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the safety device.
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to the safety device.
The burner does not remain on when set to “Low”.
Check to make sure that:
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The cookware is not stable.
Check to make sure that:
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If your oven releases alot of smoke during
cooking.
Check to make sure that:
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of food and the dish is in the correct recommended shelf
position.
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required.
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the enamel coating inside the oven becomes charred
and creates both smoke and odours.
Type of dish
Temperature
°C
Pastries and cakes
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry biscuits
Mille feuilles
Short crust pastry
130
130
150
160
160
170
170
200
200
200
200
Meat
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2½-3 kg)
Braised beef (1-1½ kg)
Leg of lamb
Roasthare(2kg)
Roast pheasant
Chicken (1-1½ kg)
Fish
160
160
170
170
160
160
160
160
170
200
3-4½
4-4½
1½-2½
2-2½
3-3½
1-1½
1-1½
1-1½
1-1½
15-25 minutes
60-70
30-40
20-30
40-50
40-50
30-40
40-50
15-20
15-20
15-20
15-20
Cooking time
(minutes)
Type of dish
Temperature
°C
Cooking time
(hours)
CONVENTIONAL oven cooking
GRILLING
Type of dish
The 1st guide rail is
understood as being
the lowest position.
Cooking time
(minutes)
Position of shelf
Chops (0.5 kg)
Saussages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
60
15
60
60
60
3
rd
guide rail
2
nd
guide rail
2
st
guide rail
-
-
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If, despite all of these checks, the cooker does not
function properly and problem persists, call Hotpoint
“After Sales Service” (see back page).
IMPORTANT:
Never call upon technicians not authorized by the
manufacturer, and refuse to accept spare parts that are
not original.