Hotpoint EG 900 X S Operating Instructions Manual page 11

The flame does not stay on
Check to make sure that:
• You press the knob all the way in;
• You keep the knob pressed in long enough to activate
the safety device.
• The gas holes are not clogged in the area corresponding
to the safety device.
The burner does not remain on when set to "Low".
Check to make sure that:
• The gas holes are not clogged.
• There are no draughts near the cooking surface.
• The minimum has been adjusted correctly (see the
section entitled, "Adjusting the low flame").
The cookware is not stable.
Check to make sure that:
• The bottom of the cookware is perfectly flat.
• The cookware is centered correctly on the burner.
If your oven releases alot of smoke during
cooking.
Check to make sure that:
• You have selected the correct cooking mode for the type
of food and the dish is in the correct recommended shelf
position.
• The temperature is correct for the type of cooking
required.
• The oven interior is clean. Food residue encrusted onto
the enamel coating inside the oven becomes charred
and creates both smoke and odours.
CONVENTIONAL oven cooking
Type of dish
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
GRILLING
Type of dish
Chops (0.5 kg)
Saussages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
Temperature Cooking time
°C (minutes)
130 60-70
130 30-40
150 20-30
160 40-50
160 40-50
170 30-40
170 40-50
200 15-20
200 15-20
200 15-20
200 15-20
Cooking time
(minutes)
60
15
60
60
60
• Dish is placed onto baking tray, splashes of grease or
overflows onto very hot surfaces create smoke.
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.
Temperature
Type of dish
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
Roast hare (2 kg)
Roast pheasant
Chicken (1-1½ kg)
Fish
Position of shelf
3 rd guide rail
2 nd guide rail
2 guide rail
st
-
-
Cooking time
°C (hours)
160 3-4½
160 4-4½
170 1½-2½
170
2-2½
160 3-3½
160 1-1½
160 1-1½
160 1-1½
170
1-1½
200 15-25 minutes
The 1st guide rail is
understood as being
the lowest position.
GB
11