Main Oven Cookery Notes - Hotpoint HUI 611 X Instructions For Installation And Use Manual

Main Oven
Cookery Notes
To heat the oven turn the knob clockwise, selecting the
require temperature between 80°C (176°F) and 230°C
(450°F) as recommended in the temperature chart. The
pilot 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 temperature.
It should be noted that 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 a perfectly normal characteristic of an oven with a
good door seal.
Since a circulaire fan oven heats up more quickly,and
generally cooks food at a lower temperature than a
conventional oven, pre-heating is often unnecessary.
However, foods such as bread, scones,Yorkshire
pudding,do benefit from being placed in a pre-heated
oven.
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.
Unless otherwise indicated in the charts food should be
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 fan oven
is very even, most foods will cook satisfactorily on any
shelf position, but the shelves should be evenly spaced.
The top oven rod shelf can be used in the main oven when
cooking large quantities of food. Additional shelves can
be purchased through your oven supplier or our Parts
Department (see Key Contacts, back page).
Food or utensils should Never be placed directly an
the floor of the oven for cooking.
Never use more than 3 shelves in the oven as air
circulation will be seriously restricted.To ensure oven
circulation do not use meat pans larger than 390 x 300mm
(15"x12") 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.
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Temperature and time
When all 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 temperature
charts by a few minutes, to allow for the loss of heat due
to extra time taken to load the oven, and the larger mass
of food. Baking trays should have an equal gap at either
side of the oven.
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 (1 lb), or at room temperature (allowing
2-3 hours per 450g (1 lb).
To reposition the telescopic runners unclip the runners
from position, move them to the position you require and
re-clip them to secure.
WARNING! The oven is provided with a stop system to
extract the racks and prevent them from coming out of the
oven.(1)
As shown in the drawing, to extract them completely, simply
lift the racks, holding them on the front part, and pull (2).
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