Hotpoint Electric Pressure Cooker H151EWH User Manual

Instructions  
H151EWH  
 
Contents  
Introduction  
Installation  
2
3
For your Safety – Always  
For your Safety – Never  
Features  
4
5
6
Control Panel  
7
Hotplates General Information Notes  
Temperature Conversion Chart  
Grill  
8-9  
10  
11  
Grill Chart  
12  
13  
13-17  
Oven  
Oven Cookery Notes  
Care and Cleaning  
18-19  
20  
Something Wrong with your Cooker  
Key Contacts  
Back Cover  
You must read these instructions prior to using the  
appliance and retain them for future reference.  
1
 
Introduction  
Your new appliance 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 best use of your 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 the cooker is first used an odour may be emitted,  
this will cease after a period of use  
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.  
* The guarantee is subject to the provisions that the appliance:  
(a) Has been used solely in accordance with the Users Instruction Book.  
(b) Has been properly connected to a suitable supply voltage as stated on the  
rating plate attached to this equipment.  
(c) Has not been subjected to misuse or accident or been modified or repaired by  
any person other than the authorised employee or agent.  
(d) Has been correctly installed.  
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. 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 you product.  
This appliance conforms to the following EEC Directives:  
Electromagnetic Compatibility Low Voltage Equipment  
89/336/EEC  
92/31/EEC  
93/68/EEC  
73/23/EEC  
93/68/EEC  
2
 
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Mains Connection  
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 rear panel.  
The cooker must be connected by a competent person such as one who is NICEIC  
registered contractor 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 IEE  
regulations. The control unit must be within 2 metres of but not directly above the  
appliance and should be easily accessible in the event of an emergency.  
The power supply cable should conform to B.S.6004 with a conductor size of 6mm2,  
minimum.  
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.  
Note: If the cooker is to be placed on a base, precautions must be taken to prevent it  
from slipping off the base.  
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 an angled corner setting. It can also  
be used freestanding.  
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  
cooker into position.  
Moving the Cooker  
Before moving your cooker, switch off at the cooker control unit, ensure that it is cool.  
Open the grill door sufficiently to allow a comfortable grip on the underside front edge of  
the oven roof, avoiding any grill elements.  
Radio Interference  
This appliance conforms to EN 55014 regarding suppression of radio and television  
interference.  
Note: Take care in moving the cooker as it is heavy. Take care to ensure that any floor  
covering is not damaged.  
3
 
Safety Information  
When used properly your appliance is completely safe but as with any electrical prod-  
uct 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  
disperse.  
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.  
4
 
Safety Information  
Never  
G Never stare at Halogen heating units  
G Never leave children unsupervised where a cooking appliance is installed as all sur-  
faces 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 con-  
tainer 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.  
G Never use steam cleaners.  
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 as the  
force of the extinguisher is likely to tip the pan over.  
Never use water to extinguish oil or fat fires.  
5
 
Features  
Rating plate (on rear panel)  
Control Panel  
right rear  
1500W  
left rear  
1000W  
right front  
1000W  
left front  
2000W  
red spot  
Food Support  
Grill  
Pan  
Fixed / Detached  
Grill Pan Handle  
Grill Door  
Oven Rod Shelves  
Oven  
Removable Side  
Panels  
Model/Serial no.  
Oven Door  
6
 
Control Panel  
Note: Always ensure that all controls are in the OFF position, when appliance is not in  
use.  
7
 
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 red spot hotplate heats 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 or 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.  
Never fill the pan more than one-third full of oil.  
2.  
3.  
4.  
Never leave oil or fat unattended during the heating or cooking period.  
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.  
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.  
Never heat fat, or fry, with a lid on the pan.  
5.  
6.  
7.  
Keep the outside of the pan clean and free from streaks of oil or fat.  
8
 
Hob General Information  
CHOICE OF UTENSILS  
Every Electric Hob deserves the right choice of utensils.  
We recommend for optimum performance the use of good quality utensils.  
Never  
Always ꢀ  
G Use good quality flat-based  
cookware on all electric heat  
sources.  
G Use gauze, metal pan  
PANS SHOULD NOT  
diffusers, 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  
G Remember good quality pans  
distorted pans.  
Be convex  
(bowed out)  
retain heat well, so generally  
only a low or medium heat is G Leave an element switched  
necessary.  
on when not cooking.  
G Ensure pan handles are  
positioned safely and away  
from heat sources.  
G Cook food directly on the  
hotplate.  
Be rimmed  
G Drag or slide utensils across  
G Lift pans, do not drag.  
the hob surface.  
G Use pan lids except when  
frying.  
G Place large preserving pans  
or fish kettles across two  
hotplates.  
Be deeply ridged  
But essentially Flat  
G Deal with spillage immediately  
but with care.  
G Place plastic vessels or  
utensils on a hot hob.  
G Use the hob as an area for  
storage  
Always place pans  
centrally on the  
hotplate  
9
 
Temperature Conversion Chart  
Main  
Convection  
Oven  
Top  
Convection  
Oven  
Main  
Fan  
Oven  
Gas  
Mark  
˚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
210  
220  
8
220  
9
475  
10  
 
Grill  
CAUTION – ACCESSIBLE PARTS WILL BECOME HOT  
WHEN THE GRILL IS IN USE. CHILDREN SHOULD BE KEPT  
AWAY.  
Setting the Grill  
THE GRILL WILL NOT OPERATE WITH THE GRILL DOOR  
CLOSED  
Never: line the grill pan with aluminium foil.  
The grill control is designed to provide variable heat  
control of the grill element. Open the grill door, preheat  
the grill at High setting for approximately 5 minutes. When  
toasting, place the grill pan on the grill runner. Position  
the pan centrally below the grill element. Leave the control  
at High setting for toast, sealing and fast cooking of  
foods. For thicker foods requiring longer cooking, turn the  
control to a lower setting after the initial sealing of both  
sides at High setting. The thicker the food the lower the  
control should be set.  
Door in  
grilling  
position  
See chart on guide to grilling.  
Remember to switch off the grill control at the end of  
cooking.  
Grill Compartment as a hotcupboard. Plates and dishes  
placed on the floor of the compartment will be heated  
from the oven when in use. Do not operate the grill  
control when using the compartment as a hotcupboard.  
Grill pan handle  
The grill pan handle is detachable from the pan, to  
facilitate cleaning and storage. The handle can be either  
detachable from or fixed to the pan. For a fixed handle  
remove the screw and washers from the grill pan  
bracket, tilt the handle over the recess adjacent to the  
bracket.  
Slide the handle towards the centre of the pan and let  
the handle locate over the bracket.  
Replace screw and washers and ensure that they are  
fully tightened up. For a detachable handle remove  
screw and washers from grill pan and discard.  
Warning: Ensure when using grill pan handle in the  
detachable manner it is centralised and secure.  
11  
 
Guide To Grilling  
Pre - heat the grill for 5 minutes on maximum control setting before grilling  
GRILL CHART  
Food  
Grill Setting  
High  
Approximate Cooking time  
3 - 10 mins.  
Toasting of Bread  
products  
Small cuts of meat,  
sausages, bacon, etc.  
Med - High  
Med  
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.  
Med  
Med  
Med  
Fillets  
Fish in breadcrumbs  
15 - 20 mins.  
15 - 20 mins.  
Pre - Cooked potato  
products  
Pizzas  
Med  
High  
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.  
12  
 
Oven  
With the oven door closed, heating of the oven is achieved by turning  
the control clockwise to the required ‘oven temperature’ scale on  
the control panel, as recommended in the temperature charts. The  
pilot light will immediately come on and go off during cooking as the  
thermostat maintains the correct temperature.  
Oven Control  
Note: 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 perfectly normal characteristics of an oven  
with a good door seal.  
Note: Remember to switch off the oven control after  
cooking is finished.  
Oven Cookery Notes  
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.  
To prepare meat  
for roasting in  
your electric oven  
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and  
weigh it. Meat which has been stored in a refrigerator, should be  
allowed to come to room temperature for approximately 30 minutes  
before cooking.  
Always completely thaw frozen meat before cooking. Beef, lamb  
and mutton may be lightly floured, but pork should have the rind  
scored, brushed over lightly with olive oil, and sprinkled with salt –  
for crisp crackling.  
Place the joint in a suitably sized meat pan (a small joint in a large  
meat pan causes unnecessary oven splashing). Small joints weighing  
less than 1.5kg (3lbs) may be pot roasted. Additional fat should not  
be used, except for veal, very lean meat, poultry, which can either  
be ‘larded’ with fat bacon, or brushed over very sparingly with  
melted fat/cooking oil. When potatoes are roasted round the joint,  
they only require to be coated in melted fat/cooking oil. It is not  
necessary to baste, when roasting in an electric oven, and  
liquid/stock should not be added to the meat pan.  
13  
 
Oven Cookery Notes  
Temperature and  
Time  
The secret of succulent, tender meat, is not to roast quickly at too  
high a temperature. Best results are obtained when roasting is carried  
out at low temperatures. When a lower temperature is used, joint  
loses less weight, is more tender (too high a temperature causes  
meat to be tough and dry), and the splashing of fat onto oven interior  
is reduced. When a complete meal is being cooked in the oven, cooking  
time may need to be increased, and temperature may need to be  
raised for approximately the last 30 minutes of the cooking period  
(for instance when cooking Yorkshire pudding to serve with roast  
beef).  
The times and temperature suggested should be used as a guide but  
may vary according to:–  
1. Whether you prefer meat rare, medium or well done.  
2. The size and shape of your joint.  
a) A short thick joint requires a longer cooking period than a long  
thin joint.  
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than  
a large one, whereas a large joint over 3kg (6lbs) will cook in  
the time given for ‘minutes’ per 450g (1lb) without the ‘minutes  
over added.  
c) Boned/rolled and stuffed joints take longer to cook through  
than those with a bone. (The weight of stuffing should be  
added to the oven ready weight of meat/poultry to calculate  
roasting times.)  
Never use meat pans larger than 390 x 300mm (15”x12”) and baking  
trays no larger than 330x255mm (13”x10”), 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.  
Meat pan and rod  
shelves  
14  
 
Oven Temperature Chart - Meat  
Food  
Temperature and Time  
Position in Oven  
Beef  
190/200˚C approx. 25-30 mins.  
per 450g (1 lb) + 25 mins over  
Lamb/Mutton  
Pork  
190/200˚C approx. 25-30 mins.  
per 450g (1 lb) + 25 mins over  
190/200˚C approx. 30-35 mins.  
per 450g (1 lb) + 30 mins over  
Runner 2 from  
bottom of oven  
Veal  
190/200˚C approx. 25-35 mins.  
per 450g (1 lb) + 30 mins over  
Poultry/Game  
Turkey  
190/200˚C approx. 20-25 mins.  
per 450g (1 lb) + 20 mins over  
up to 5.5kg (12lb) allow 22 mins  
per 450g (1 lb) at 190˚C  
e.g. 5kg (11lb) = 242 mins  
over 5.5kg (12lb) allow 16 mins.  
per 450g (1lb) at 180˚C  
e.g. 10kg (22lb) = 352 mins  
Casserole Cooking  
140/160˚C according to quantity  
Shelf 3  
If using aluminium foil, never:  
1. Allow foil to touch sides of oven.  
2. Cover oven interior with foil.  
3. Cover oven shelves with foil.  
15  
 
Oven Temperature Chart - Baking  
Food  
Temperature and Time  
Position in Oven  
Scones  
Small Cakes  
220/230˚C 10-15 mins  
190/200˚C approx. 20-25 mins  
Runners 1 and 4  
from bottom of oven  
Victoria Sandwich  
170/190˚C  
Runners 1 and 4  
from bottom of oven  
1
2
6 / "-7" tins approx. 20 mins  
1
2
8"-8 / " tins approx. 30 mins  
Sponge Sandwich  
(fatless)  
180/200˚C 7" tins 15-20 mins  
190/210˚C 10-15 mins  
Runners 1 and 4  
from bottom of oven  
Swiss Roll  
Runner 4 from  
bottom of oven  
1
1
1
2
4
2
Semi-rich Cakes  
(large)  
160/180˚C 6 / "-7" tins 1 / -1 / hrs  
Runner 2 from  
bottom of oven  
1
2
8"-9" tins 2-2 / hrs  
Christmas Cake  
140/150˚C according to size and  
richness of mixture  
Runner 3 from  
bottom of oven  
190/210˚C 45-50 mins  
Shortcrust Pastry  
(Plate Tarts)  
Puff Pastry  
Runners 1 and 4  
from bottom of oven  
approx. 220˚C  
Yorkshire Pudding  
Individual Yorkshire  
Puddings  
210/220˚C 40-45 mins  
Runner 5 from  
bottom of oven  
210/220˚C approx. 20 mins  
1
2
Milk Puddings  
Baked Egg Custard  
140/160˚C 2-2 / hrs  
Runner 3 from  
bottom of oven  
140/160˚C 40-50 mins  
Bread (full oven)  
Bread (single loaf)  
230˚C 50-60 mins  
230˚C 45-50 mins  
Reducing to  
210/220˚C  
after first  
10 mins  
Runners 1 and 4  
from bottom of oven  
1
1
2
2
100/110˚C Large 3 / -4 / hrs  
Meringues  
Runner 1 from  
bottom of oven  
1
2
Small 2 / -3 hrs  
Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full  
oven of bread etc.) tins should be interchanged half way through the cooking period.  
When baking two trays of scones, small cakes, at the same time, the lower tray may  
require to be baked for a few minutes longer than the top tray.  
If soft tub 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 margarine or butter only.  
16  
 
Cooking Results Not Satisfactory  
Problem  
Grilling  
Uneven cooking front  
to back  
Check  
Ensure that the grill pan is correctly  
positioned beneath the grill element.  
Ensure that the grill is not set to too  
high a setting.  
Fat splattering  
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.  
Sinking of cakes  
The following may cause cakes to sink:  
1. Cooking at too high a temperature.  
2. Using normal creaming method  
with soft margarine.  
Over/Undercooking  
Fast/Slow cooking  
Refer to the cooking times and  
temperatures given in the oven  
temperature charts, however, it may  
be necessary to increase or decrease  
temperatures by 10  
˚C to suit personal  
taste.  
Do not use utensils greater than 56mm  
1
4
(2 / ") in height, for roasting.  
17  
 
Care and Cleaning  
Turn OFF the main control unit and allow the cooker to cool  
before cleaning.  
Before switching on again, ensure that all controls are in the OFF  
position.  
Refer to the instructions below for cleaning the ‘Stay clean’  
removable side oven panels.  
‘STAY CLEAN’ OVEN LINERS  
How ‘Stay clean’  
Works  
The surfaces of the ‘Stay clean’ oven liners are treated on the  
mottled face with a special vitreous enamel which absorbs  
cooking soils. At temperatures of 220°C (425°F) 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 operations 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, in order to prevent heavy soiling, to run the oven  
without a meat pan, at a higher temperature setting of 230°C  
(450°F) for a couple of hours. This may be necessary once a month  
or every two or three months depending on the type and amount  
of oven cooking.  
Oven sides – It should not normally be necessary to clean the  
‘Stay clean’ panels in water. If the user feels it is desirable to do  
so, remove the rod shelves and side panels and wash them in  
warm, soapy water, followed by rinsing in clear water. Do not use  
enzyme/biological washing powder, harsh abrasives or oven  
chemical cleaners of any kind.  
Grill – Remove the grill pan and grid. It is best to wash these  
items immediately after use to prevent stains from being burnt on  
when used again.  
Hob  
Wipe the hob with a damp cloth wrung out in warm soapy  
water  
Control Panel  
Wipe over the control panel with a damp cloth and polish with a  
dry cloth. Do not use oven cleaners or aerosols, scouring pads or  
abrasive powder for cleaning the plastic knobs or plastic end  
caps as damage will occur.  
Oven – Interior  
Refer to the instructions above for cleaning the ‘Stay clean’  
panels.  
Remove the rod shelves for washing at the sink. Use a fine steel  
wool soap pad for removing stubborn stains from the rod shelves  
and floor of the oven. Take care during cleaning not to damage,  
bend or dislodge from the supporting clips the thermostat phial  
which is across the back of the oven just below the roof.  
18  
 
Care and Cleaning  
Oven Door  
Wipe over the door outer panel with a cloth wrung out in warm  
soapy water, then after wiping with a cloth wrung out in clear  
water, dry with a soft clean cloth.  
Do not use scouring pads or abrasive powder which may  
scratch the surface.  
Take care during cleaning not to damage or distort the door seal.  
Do not lift the door seal from the oven front frame, if necessary  
remove the seal by carefully unhooking the corner clips. Be sure  
to replace the oven door seal before using the appliance.  
19  
 
Something Wrong with your Cooker?  
Before calling a Service Engineer, please check through the following lists.  
THERE MAY BE NOTHING WRONG.  
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.  
Oven temperature seems Check that the temperature has been set in accordance  
too high or too low.  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10˚C 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 Check that your pans conform to the recommendations  
or will not simmer.  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
Grill will not work unless the Grill door is in the grill position  
(see Grilling section of this book).  
Grill not working.  
Steam and/or condensation may appear from the vent at  
the rear of the appliance when using an oven particularly  
for foods with a high water content e.g. frozen chips, roast  
chicken etc. This is normal and any excess should be wiped  
off.  
Condensation on  
the wall at the rear  
of the cooker.  
Steam /  
Condensation in the  
oven after use.  
Steam is a by-product of cooking any food with a high  
water content. To help minimise always:  
a) Try to avoid leaving food in the oven to cool after being  
cooked.  
b) Use a covered container, wherever possible  
If you have been through the above list and there is still a problem; Contact Service, see Key  
Contacts (back cover).  
20  
 
 
Key Contacts  
After Sales Service  
Over 1100 trained specialists, directly employed by us, ensure that you can have  
complete confidence in both the appliances and services we offer.  
Repair Service and Information Help Desk  
UK: 08709 066 066  
Monday to Friday, 8am to 7.30pm  
Saturday, 8.30am to 5.30pm  
Sunday, 9.30am to 3.30pm  
Republic of Ireland: 1850 302 200  
Note: Our operators will require the following information:  
Model number  
Serial number  
Extended Warranties  
UK: 08709 088 088  
Monday to Sunday, 8am to 8pm  
Republic of Ireland: 1850 502 200  
Genuine Parts and Accessories  
UK: 08709 077 077  
Monday to Friday, 8.30am to 5pm  
Saturday, 8.30am to 12noon  
Republic of Ireland: (01) 842 6836  
Indesit Company UK Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
01/2005 Part No. 195047726.01  
 

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