Hotpoint Electric Pressure Cooker EW41 User Manual

HOTPOINT EW41  
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.  
 
Introduction to Hotpoint EW41  
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.  
The cooker is designed specifically for domestic use  
and responsibility will not be accepted for use in any  
other installation.  
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.  
3
 
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
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 front  
of the plinth. The cooker must be connected by a  
competent person eg. (NICEIC registered contractor) to  
suitable double-pole control unit with a minimum rating  
of 30A and a minimum contact clearance of 3mm,  
which should be fitted adjacent to the cooker, in  
accordance with IEE regulations.  
The power supply cable should conform to B.S.6004  
with a conductor size of 6mm2 minimum.  
The control unit should be easily accessible in the  
event of an emergency, but must be within 2 metres  
of and not directly above an appliance.  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
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.  
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 a corner setting. It can also  
be used free-standing.  
150 mm  
This cooker is a class 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.  
150 mm  
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 product into position.  
4
 
Installation  
Before moving your cooker check that it is cool, and  
switch off at the cooker control unit.  
Moving the Cooker  
Movement of your cooker is most easily achieved by  
lifting the front as follows:  
Open the grill door sufficiently to allow a comfortable  
grip on the underside front edge of the oven roof,  
avoiding any grill elements.  
Note: Take care in moving the cooker as it is heavy.  
Take care to ensure that any floor covering is not  
damaged.  
Splash Panel  
Kit (Wall Mounted)  
Splashplate optional, apply to Hotpoint Spares  
Department.  
Product Specification  
Supply Voltage  
230V AC Only  
240V AC Only  
50Hz  
Supply Frequency  
Total Wattage  
50Hz  
10.1kW  
2.3kW  
11kW  
Grill Wattage  
2.5kW  
Top Oven Wattage  
Main Oven Wattage  
Left Front Hotplate  
Left Rear Hotplate  
Right Rear Hotplate  
Right Front Hotplate  
Grilling Area  
1.6kW  
1.75kW  
2.5kW  
2.3kW  
1.65kW  
1.1kW  
1.8kW  
1.2kW  
1.65kW  
1.1kW  
1.8kW  
1.2kW  
900cm2  
28 litres  
Top Oven Capacity  
Main Oven Capacity  
51.5 litres  
External Dimensions  
Excluding Handles  
H 900m  
W 500mm  
D 595mm  
5
 
For Your Safety  
When used properly your Hotpoint appliance  
is completely safe but as with any electrical  
product there are certain precautions that  
must be observed.  
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.  
G Always make sure you remove all packing from inside the oven  
and grill compartments before switching on for the first time.  
G Always make sure you understand the controls prior to using  
the appliance.  
Always  
G Always keep children away from the appliance when grilling  
as the surfaces will get extremely hot during and after use.  
G Always make sure all controls are turned off when you have  
finished cooking and when not in use.  
G Always 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 hotplate/pans.  
G
Always take care to avoid heat/steam burns when operating the  
controls.  
G Always turn off the electricity supply at the wall switch before  
cleaning and allow the appliance to cool.  
Always make sure the shelves are in the correct position before  
switching on the oven.  
G
G Always keep the oven and grill doors closed when the  
appliance is not in use.  
G Always take care when removing items from the grill when the  
lower oven is on as the contents will be hot.  
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.  
Safety Advice  
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.  
6
 
For Your Safety  
G Never leave children unsupervised where a cooking appliance  
is installed as all surfaces will be hot during and after its use.  
G Never allow anyone to sit or stand on any part of the appliance.  
Never  
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 container to burst.  
G Never store chemicals/food stuffs, pressurised container 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 UNATTENDED WHILE COOKING.  
G Never operate the grill with the grill door closed as this will  
cause the appliance to overheat.  
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.  
7
 
Features EW41  
HOB VENTILATION SLOTS  
1200W  
1800W  
1800W  
1200W  
FAT  
CONTROL  
PANEL  
GRILL  
GRILL/MEAT PAN  
WITH REMOVABLE  
HANDLE AND WIRE  
FOOD SUPPORT  
GRILL/OVEN  
DOOR  
REMOVABLE  
INNER GLASS  
DOOR  
STAYCLEAN  
SIDE PANELS  
OVEN ROD  
SHELVES  
PLINTH VENTILATION  
SLOTS  
RATING  
PLATE  
MEAT  
PAN  
8
 
Control Panel  
MAIN  
OVEN  
INDICATOR  
LIGHT  
TOP  
OVEN  
INDICATOR  
LIGHT  
230  
EW 41  
1
1
1
1
7
7
7
7
5
200  
200  
704  
2
2
2
2
6
6
6
6
150  
Grill  
& top  
Oven  
100  
3
Oven  
3
5
3
150  
100  
5
3
5
5
3
4
4
4
4
1
2
LEFT  
FRONT  
PLATE  
LEFT  
RIGHT  
REAR  
PLATE  
RIGHT  
FRONT  
PLATE  
MAIN  
OVEN  
TOP  
OVEN/GRILL  
REAR  
PLATE  
Control Knobs  
The knobs for the hotplates can be rotated in either direction to  
provide variable heat control, the Main Oven and Top Oven/Grill  
knob can only be rotated clockwise from the Off position.  
Note: Always ensure that all controls are in the OFF position,  
when the appliance is not in use.  
Operating the  
control when the  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due  
to hot air being emitted from the grill compartment.  
9
 
Ceramic Hob  
CAUTION: AS SOON AS ANY CRACK IN SURFACE BECOMES  
VISIBLE, DISCONNECT THE APPLIANCE IMMEDIATELY FROM  
THE SUPPLY.  
Under no circumstances should the hob be used with aluminium foil in  
contact with the hob surface.  
Under no circumstances place plastic vessels or utensils on a hot hob  
surface.  
Under no circumstances use the hob as an area for storage.  
The following ceramic heaters are located beneath the circular  
cooking areas:–  
Front Right  
Rear Right  
Rear Left  
1200w  
1800w  
1200w  
1800w  
Front Left  
The cooking areas change colour when heated (become red) indicating  
which heating element is turned on. The cooking area returns to its  
original colour when the heating element is switched OFF and cools.  
When the control is turned from the O position, the numbers on the  
control panel around the knob will show settings of 1–7, 7 is the highest  
setting, for fast cooking. To reduce the heat to cook more slowly or  
simmer, turn the knob to a lower setting which will vary according to  
size and type of saucepan, the amount and type of food, and whether  
or not the lid is fitted. Pans can be placed on the unheated areas of the  
panel when cooking is finished and before serving food. It is inadvisable  
at any time to leave a heating element switched on without a pan in  
position as this wastes energy, and could make soil or rub-off from  
aluminium pans more difficult to remove. To protect elements against  
overheating, safety cut-outs have been incorporated with each element.  
After several minutes with the control at setting 7, the safety cut-out  
switches the element Off and On continuously, thus preventing any  
adverse effects that may be caused by an excessive build-up of heat in  
the cooking area.  
Settings 1 to 4 provide inputs of 8% to 40% for simmering.  
The control will be Off when O shows on the control panel.  
If hob should become cracked, Do not use until repaired.  
10  
 
General Information Notes - Ceramic Hobs  
PANS SHOULD BE:  
Always ꢀ  
Never ✗  
G Use good quality flat-  
based cookware on all  
electric heat sources.  
G Always ensure pans have  
clean, dry bases before  
use.  
G Use gauze, metal pan  
diffusers, asbestos mats  
and stands e.g. Wok  
stands – they can cause  
overheating.  
G Use utensils with skirts or  
rims e.g. buckets and  
some kettles.  
G Use badly dented or  
distorted pans.  
G Leave an element  
switched on when not  
cooking.  
Not concave (bowed in)  
Not convex (bowed out)  
Not rimmed  
G Ensure pans match size of  
heating area.  
G Remember good quality  
pans retain heat well, so  
generally only a low or  
medium heat is necessary.  
G Ensure pan handles are  
positioned safely and  
away from heat sources.  
G Always lift pans, do not  
drag.  
G Cook food directly on the  
ceramic glass.  
G Drag or slide utensils,  
along the hob surface.  
G Always use pan lids  
except when frying.  
G Deal with spillage’s  
immediately but with  
care.  
Not deeply ridged  
THE BEST COMBINATIONS  
But essentially Flat  
This table is a general guide to the types of pan suitable for  
different types of hobs and cookers. Remember pans should  
be good quality, with smooth, flat bases. For any further  
information refer to manufacturers’ instructions.  
Halogen*  
Ceramic*  
Aluminium  
Stainless steel with single layer  
copper base  
Stainless steel with sandwich  
bases of aluminium and stainless  
or aluminium and copper.  
Enamelled steel  
Enamelled aluminium  
Enamelled based cast iron  
Copper  
With Extra Care  
suitable unsuitable  
*care should be taken  
when using any pans  
on these surfaces not to  
drag and cause  
Toughened glass or ceramic/  
Not Recommended  
glass/pottery  
Mild steel, Ferro-magnetic or  
stainless with a magnetic  
sandwich base  
scratching.  
11  
 
General information notes on  
Ceramic Hobs  
1. DO NOT cook directly on the hob surface without a cooking  
DO NOT  
utensil, as this will result in damage to the surface of the  
hob.  
2. DO NOT use the hob as a worktop surface as damage may occur  
to the smooth surface of the hob.  
3. DO NOT drag or slide utensils on the hob surface, as this will  
cause scratches in the surface of the hob.  
4. DO NOT allow a cooking utensil to come into contact with the hob  
surround.  
5. DO NOT place anything between the base of the utensil and the  
ceramic hob, e.g. do not use asbestos mats, aluminium foil or  
wok stand.  
6. DO NOT leave any utensils, food or combustible items on the hob  
when it is not in use.  
7. DO NOT place aluminium or plastic foil, or plastic containers on the  
hob.  
8. DO NOT leave the hotplates or cooking areas switched On unless  
they are being used.  
9. We recommend not to place large preserving pans or fish kettles  
across two heating areas.  
10. DO NOT leave utensils partly covering the heated areas. Always  
ensure that they are placed centrally over the heated  
areas and have the same diameter as the heating area  
used.  
11. We recommend not to use a utensil with a base diameter greater  
than 25cm (l0ins).  
12. If hob should become cracked, DO NOT USE UNTIL REPAIRED.  
13. Always ensure that saucepan handles are positioned safely.  
12  
 
General information notes on  
Ceramic Hobs  
IMPORTANT – As with any cooking appliance there could be  
some fire risk attached to the heating of oil, particularly for deep  
fat frying, cooking utensils containing oil must not be left  
unattended (e.g. to answer the telephone) on or in close  
proximity to the patterned cooking areas.  
In the unfortunate event of a fire it will assist in smothering the flames  
with a fire blanket or damp cloth and the electricity supply is switch Off.  
Burns and injuries are caused almost invariably by picking up the  
burning pan and rushing outside with it.  
1. Use a deep pan, large enough to completely cover the  
appropriate heating area.  
Safety  
requirements for  
deep fat frying  
2. Never fill the pan more than one-third full or fat or oil.  
3. Never leave oil or fat unattended during the heating or cooking  
period.  
4. Do not 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.  
5. 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.  
6. Never heat fat, or fry, with a lid on the pan.  
7. Keep the outside of the pan clean and free from streaks of oil or  
fat.  
Below are some guidelines to help you make the right choice of  
utensils.  
Choosing your  
Utensils  
To obtain a satisfactory performance from a ceramic hob and to  
avoid unnecessary damage, we recommend the use of good  
quality utensils with smooth flat bases.  
1. Purchasing a new pan will not necessarily mean it will have a  
flat base, always check before buying. See diagram below.  
Remember  
Do Use  
2. Using the correct pans and utensils will result in maximum  
contact with the hob and maximum efficiency as with any type  
of electric hob.  
1. DO USE good quality smooth flat based utensils.  
2. DO USE a utensil which has approximately the same base area as  
the heating area zone being used.  
3. DO USE utensils which have more than sufficient capacity for the  
amount of food being cooked to prevent boil over or spillage.  
4. DO USE utensils with good fitting lids.  
5. DO USE a low dome pressure cooker for best results.  
13  
 
Temperature Conversion Scale  
Comparative scale of oven settings (degrees Celsius to degrees  
Fahrenheit) as recommended by the Association of Manufacturers  
of Domestic Electrical Appliances.  
The temperature control knobs on this electric cooker are marked  
in degrees Celsius. This chart will help when the recipes show  
alternative scales.  
Conventional  
Oven  
Fan Oven  
Gas Mark  
(It is not always  
necessary to  
preheat oven)  
oF  
oC  
oC  
1
2
/
250  
275  
300  
325  
350  
375  
400  
425  
450  
475  
120  
140  
150  
160  
180  
190  
200  
220  
230  
240  
100  
1
2
3
4
5
6
7
8
9
120  
130  
140  
160  
170  
180  
200  
210  
220  
14  
 
Top Oven/Grill Cookery Notes  
The Top Oven is fitted with fixed ‘Stayclean’ sides, a removable  
roof, and one rod shelf. It is heated by two elements – the grill  
element and an element under the floor of the oven—and has a fully  
variable temperature control like the main oven. To heat the oven,  
turn the control knob clockwise, selecting the required temperature  
as recommended in the Top Oven temperature chart. The indicator  
light will immediately come on and remain on until the oven reaches  
the required temperature. The light will then automatically go off and  
on during cooking as the oven thermostat maintains the correct  
temperature.  
Top Oven for  
Cooking  
The Top Oven is used in exactly the same way as the Main Oven to  
cook all types of food. It can either be used alone, to cook small  
quantities of food, or in conjunction with the main oven to provide  
additional cooking space, so often necessary when entertaining.  
There are two cooking positions – the shelf placed directly on the  
floor of the oven, or runner 1 from the floor of the oven. To correctly  
position the rod shelf the side rods with “indents” must be  
uppermost and to the rear, this forms an ‘arrest’ position in  
conjunction with the embossed side liners. The correct positioning of  
food is indicated in the temperature charts on pages 19 and 20.  
These charts are a guide only giving approximate cooking temper-  
atures and times. To suit personal taste and requirements, it  
may be necessary to increase or decrease temperatures by 10°C.  
Food must never be placed directly on the floor of the oven with  
out a shelf in position, and there should always be at least 25mm  
(1”) between the top of the food and the grill element. Most foods  
are cooked at a lower temperature in the smaller top oven  
than in a larger conventional main oven. Always ensure a  
7.5cm (3") gap is left at the front of the baking tray to ensure even  
cooking. Do not use utensils larger than 300mm (12") x 230mm  
(9"). Large utensils should be used in the main oven.  
Cooking Meat/  
Poultry in the  
Top Oven  
The Top Oven is most useful for the longer, slower cooking required  
for cheaper cuts of meat – casserole cooking, pot roasting, braising  
etc.  
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs)  
in weight can be roasted in a small meat pan in the Top Oven, but  
should preferably be ‘slow roasted’ or covered with a lid of  
aluminium foil (one or two incisions in the top of the foil will allow  
the meat or poultry to brown). Always ensure that there is at least  
25mm (1”) between the top of the foil and the grill element. Do not  
use the meat pan supplied for the main oven or the grill pan for  
roasting in the Top Oven. Larger joints of meat weighing more than  
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be  
roasted in the main oven.  
15  
 
Top Oven/Grill Cookery Notes  
Top Oven as a  
Hotcupboard  
Plates and dishes placed on the floor of the top oven will be heated  
when the main oven is in use. When the main oven is not in use (for  
instance when a meal is being cooked on the hob) place the plates  
and serving dishes on the rod shelf using the bottom runner, and turn  
the top oven control to approximately 100°C (200°F). A maximum  
time of 10-12 minutes is all that is required to heat the plates and  
dishes.  
CAUTION: Accessible parts may become hot when the grill is in  
use. Children should be kept away.  
Grilling  
GRILLING CANNOT BE UNDERTAKEN WITH THE GRILL/  
TOP OVEN DOOR CLOSED.  
1. Open the grill/top oven door fully.  
2. Position Rod shelf as recommended in chart for food being  
cooked.  
3. The oven/grill control is designed to operate the oven or grill  
depending on the position of the oven door. With the door in the open  
or grilling position, as shown, the door switch enables the grill to  
operate. With the oven door in the grilling position, heating of the grill  
is achieved by turning the control clockwise to the desired ‘grill  
setting’ on the control panel  
i
4. Preheat the grill for five minutes at the temperature recommended  
in chart opposite for food being cooked.  
5. When grilling thicker food, the wire grid should be turned over to  
its lowest setting.  
6. Food which requires browning only should be placed under the  
hot grill, either in the grill pan or on the floor of the grill compart-  
ment, according to the depth of the dish. (The grill pan wire grid  
can be removed).  
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 it 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 the grill pan and retain for future use.  
Please note, if a fixed handle is required, grill pan is unable to be  
kept in the Main Oven with door closed. It may be stored in the  
Top Oven with door closed.  
Fig. A  
16  
Fig. B  
Fig. C  
 
Grill Chart  
Preheat  
for  
5 mins.  
Shelf Position  
from Base  
of Oven  
Approx.  
Cooking  
Time  
Food  
3-10 mins.  
Toasting of  
5
depending on type/  
thickness of food  
2
2
Bread Products  
Small cuts of meat,  
sausages, bacon, etc.  
2.5  
15-20 mins.  
Chops, etc  
3
1
20-25 mins.  
Fish whole  
Fillets  
3
2.5  
1
2
Cook on base of pan  
15-20 mins.  
Pre-cooked  
4
2
1
10-20 mins.  
potato products  
Pizzas  
2.5  
Preheat pan first  
8-12 mins.  
Browning of food  
5
1
5-7 mins.  
The temperatures below relate to heat settings recommended on food packs.  
High  
Medium High  
Medium  
Medium Low  
Low  
Very Gentle  
=
=
=
=
=
=
5
4
3
2.5  
2
1
NEVER LINE THE GRILL PAN WITH ALUMINIUM FOIL.  
17  
 
18  
 
Note: If soft 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 margarines or butter only.  
19  
 
Main Oven Cookery Notes  
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a  
meat pan. Remove the meat pan if it is not being used.  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature 70oC (150oF) and 230oC (450oF) as  
recommended in the temperature chart. The indicator 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 a 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 fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The 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 10oC  
Unless otherwise indicated in the charts, food is 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 ovens is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced. Do not fit shelves upside down.  
The Top Oven rod shelf can be used in the Main Oven when cook-  
ing large quantities of food. Additional shelves can be purchased  
through your oven supplier or Spares Centre. Never use more than  
3 shelves in the oven as air circulation will be seriously restricted.  
To ensure even circulation do not use meat pans larger than 390 x  
300mm (15" x 12") 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.  
Temperature  
and Time  
When 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 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 allow an equal gap at either  
side of the oven.  
N.B. Recipes in cookery books give times and temperatures for  
cooking in ordinary ovens. The introduction of improved thermal  
insulation on fan ovens makes it possible, in most cases, to reduce  
(a) the recommended temperature by 25oC (45oF) and  
(b) the recommended time by approximately 10 minutes per hour.  
20  
 
Main 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 the cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / 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. Roasting bags offer the  
same advantages. Always follow the manufacturers pack  
instructions, and remember to reduce the temperatures given for  
conventional ovens by approximately 25oC and the time by approx-  
imately 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.  
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, 1lb), or at  
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it  
is found necessary to accelerate this process, frozen food can be  
defrosted in the fan oven at a temperature of 70oC/80oC (150/175oF).  
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will  
1
3
2
4
defrost in approximately 1 / – 1 / hours.  
The breast should be covered with foil, held in position by skewers or  
string, and the giblets removed after defrosting but before cooking.  
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED  
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS  
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY  
AFTERWARDS.  
21  
 
Recipes For Fan Oven  
BEEF STEW AND DUMPLINGS  
1
50g (2oz) shredded suet  
15ml (1 tbsp) chopped parsley  
Cold water to mix  
2
675g (1 / lb) stewing steak, cut into  
2.5cm (1 in. cubes)  
2 medium sized onions, peeled and  
quartered  
225g (8oz) carrots, peeled and sliced  
225g (8oz) swede, peeled and cubed  
1. Place meat, vegetables, stock, puree,  
herbs and seasoning in large  
casserole dish.  
2. Cover dish.  
4 sticks of celery, cut into 2.5cm (1 in.)  
lengths  
3. Bake: 140˚C; 11/2-2 hours.  
4. Cook until meat is tender.  
500ml (1 pint) beef stock, boiling  
30ml (2 tbsp) tomato puree  
5ml (1 tsp) mixed dried herbs  
Salt and pepper  
Dumplings:  
100g (4oz) self raising flour  
Pinch of salt  
5. Make dumplings: mix flour, salt, suet  
and parsley together in bowl.  
6. Add enough water to make soft dough.  
7. Divide into 4 pieces, form each into a  
ball and place on top of stew.  
8. Cover and continue to cook for further  
20-30 minutes or until cooked through.  
3. Turn onto lightly floured surface.  
Knead lightly then divide pastry into  
four equal pieces.  
4. Roll out two pieces to line base of  
two 25cm (10in) plates. Roll out  
remaining two pieces and leave to  
one side.  
5. Prepare fruit for filling. Divide equally  
between the two pastry lined plates,  
adding the sugar.  
6. Dampen edges of pastry with water.  
Cover fruit with rolled out pastry.  
7. Trim and seal edges. Make a slit in the  
top of the pastry.  
FRUIT PLATE TARTS  
Pastry:  
800g (1 / lb) plain flour  
3
4
200g (7oz) block margarine  
200g (7oz) cooking fat  
250ml (10floz) cold water  
Filling:  
1
2
675g (1 / lb) prepared fruit  
50g (2oz) sugar  
1. Make pastry. Sift flour into bowl, rub in  
fats until mixture resembles fine  
breadcrumbs.  
8. Bake: 190˚C; 35-45 mins.  
2. Gradually add cold water to bind  
pastry together to form stiff dough.  
1. Grease pie dish and put in rice and  
dried fruit (if used).  
2. Add sugar and milk, stir well, sprinkle  
RICE PUDDING  
1
2
40g (1 / oz) pudding rice  
25g (1oz) sugar  
500ml (1 pint) milk  
grated nutmeg on top.  
1
2
3. Bake: 140˚C; 1 / – 2 hours.  
Grated nutmeg  
50g (2oz) sultanas or raisins (optional)  
22  
 
Recipes For Fan Oven  
BATTERS  
1. Sieve flour and salt into basin.  
2. Make a well in centre and add egg  
plus one-third of liquid.  
3. Beat well until mixture is smooth.  
4. Add another third of liquid and again  
beat well until smooth.  
5. Lightly stir in remaining liquid.  
6. If possible, allow batter to stand in  
cool place for at least half an hour.  
Basic Recipe:  
100g (4oz) plain flour  
Pinch of salt  
1 large egg  
1
2
250ml ( / pint) milk and water mixed in  
equal quantities  
YORKSHIRE PUDDING  
1. Place 25g (1oz) dripping into shallow  
ovenproof dish or 22.5cm (9in) square  
Yorkshire pudding tin and place in  
top of oven to heat for 10 minutes.  
2. Pour batter into hot fat.  
o
3. Bake: preheat; 180 C; 35-45 mins.  
1. Place all ingredients into a bowl.  
2. Beat with a wooden spoon for 2-3  
minutes or beat in electric mixer for  
1 minute.  
3. Grease and line two 18cm (7in)  
sandwich tins.  
ALL-IN-ONE VICTORIA SANDWICH  
100g (4oz) soft tub margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5ml (1 tsp) baking powder  
4. Place mixture into prepared tins.  
5. Bake: 150-160˚C; 20-30 mins.  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Beat in eggs.  
3. Sift flour and fold into mixture.  
4. Grease and line two 18cm (7in).  
sandwich tins.  
VICTORIA SANDWICH  
100g (4oz) block margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5. Divide mixture equally into tins. Level  
tops.  
6. Bake: 160-170˚C; 20-30 mins.  
7. Bake until well risen, golden brown  
and firm to touch.  
23  
 
Recipes For Fan Oven  
1. Cream fat and sugar until light and  
CHRISTMAS CAKE  
fluffy.  
225g (8oz) butter or block margarine  
225g (8oz) brown sugar  
4 eggs  
2. Add eggs one at a time, beating well.  
3. Sieve dry ingredients. Add gradually  
with mixed fruit, cherries and nuts.  
225g (8oz) plain flour  
4. Bake in lined 20cm (8in) cake tin:  
1
2
130˚C; 2 / -3 hours.  
5ml (1 tsp) mixed spice  
1
It may be necessary to cover top of  
cake with brown paper for final hour  
to prevent overbrowning.  
2
2.5ml ( / tsp) baking powder  
200g (7oz) raisins  
200g (7oz) sultanas  
200g (7oz) currants  
50g (2oz) chopped almonds  
5. Leave in tin to cool a little, before  
turning out.  
6. When cold, prick bottom of cake and  
sprinkle brandy over. Leave for about  
a week before icing.  
75g (3oz) glace cherries (cut in pieces)  
60ml (4 tbsp) brandy (optional)  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Add each egg, beating well after  
each addition.  
3. Fold in sifted flour, mixing well.  
4. Place paper cases on baking trays  
and two-thirds fill them with mixture.  
5. Bake until golden brown and springy  
to touch: 170˚C; 15-20 mins.  
SMALL CAKES  
225g (8oz) block margarine  
225g (8oz) caster sugar  
4 eggs  
300g (11oz) self raising flour  
Variations:  
100g (4oz) sultanas  
100g (4oz) chocolate chips  
100g (4oz) chopped glace cherries  
30ml (2 tbsp) cocoa powder mixed to  
paste with water  
Add any of the above with flour  
1. Sift together flour, cream of tartar and  
bicarbonate of soda.  
2. Rub in margarine until mixture  
resembles fine breadcrumbs.  
3. Make a well in centre. Stir in enough  
milk to give fairly soft dough.  
4. Turn onto lightly floured surface.  
SCONES  
450g (1lb) plain flour  
10ml (2 tsp) cream of tartar  
5ml (tbsp) bicarbonate of soda  
100g (4 oz) block margarine  
225ml (8 fl oz) milk  
Knead lightly to remove any cracks.  
Variations:  
Sultana scones – add 100g (4 oz)  
sultanas and 50g (2oz) caster sugar  
3
4
Roll out to about 15mm ( / in). Cut out  
5cm (2in) rounds. Place on baking  
sheet.  
Wholemeal scones – use half quantity  
of wholemeal flour  
5. Knead remaining dough and re-roll.  
6. Bake until well risen and golden  
brown; preheat; 210˚C; 9-12 mins.  
Cheese scones – add 100g (4oz) grated  
cheddar cheese and 5ml (1 tsp) dry  
mustard  
24  
 
Care and Cleaning  
TURN OFF THE MAIN SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL  
CONTROLS ARE IN THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH  
ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND.  
Cleaning Materials  
to avoid  
1. Plastic or nylon pads, scourers, these may scratch the surface.  
2. Household abrasive powders.  
3. Oven chemical cleaners, aerosols and oven pads. Caustic  
cleaners such as these will etch the surface and attack the metal  
frame.  
4. Bath and sink cleaners may mark the surface.  
Apply conditioner before using the hob for the first time. It  
contains a mild cleaning agent, so that subsequent applications may  
clean off soil and apply a protective film at the same time. For stubborn  
stains or heavy soiling use any of the following materials, and finish off  
with conditioner.  
The Ceramic Hob  
1. Jif, non-scratch scouring cream.  
2. Liquid Gumption Kitchen Cleanser.  
3. Special Powder Cleanser.  
1. If the hob is scratched through accident or misuse, soil that  
collects will appear as fine brown lines; these are not fully  
removable but can be made less obvious by the daily use of  
cleaner conditioner. Cooking performance is in no way affected  
by scratches on the surface.  
Important Notes  
2. Pans with aluminium bases should be lifted rather than dragged  
across the hob surface. This will avoid metal rubbing off the pan  
onto the glass. Such marks are easily removed by the powder  
cleanser, provided they are not subsequently baked on for long  
periods at high temperatures.  
In the unlikely event of the ceramic hob surface cracking, isolate the  
cooker by switching it off at the main switch, and contact the nearest  
service centre. Do not continue to use the cooker until it is repaired.  
Wipe with a damp cloth and polish with a dry cloth.  
Control panel  
It is advisable to clean the decorative trims regularly to prevent any  
build up of soiling. The recommended method of cleaning is to wipe  
over the trims with a soft cloth wrung out in hot water or mild non-  
abrasive cleaner. (If in doubt try the cleaner on a small area of trim  
which is not noticeable in normal use). Then, after wiping with a cloth  
wrung out in clear water, dry with a soft clean cloth.  
Decorative Trims  
25  
 
Care and Cleaning  
Take care during cleaning not to damage or distort the door seals. Do not  
lift the door seal from the oven chassis, if necessary remove the seal by  
carefully unhooking the corner clips.  
Take care that the rating label edges are not lifted during cleaning, and  
furthermore that the lettering is not blurred or removed.  
Grill/Top Oven  
Doors  
Remove the grill pan and the wire grid food support, it is best to wash  
these items immediately after use to prevent stains from being burnt on  
when used again. Wipe out the grill/Top oven compartment, use a fine  
steel wool soap pad to remove stubborn stains from the rod shelf, grill  
deflector plate and the floor of the compartment.  
Wipe over the grill door decorative outer panel with a cloth wrung out in  
hot soapy water, then after wiping with a cloth wrung out in clear water,  
dry with a soft clean cloth.  
EW41 only: Ensure that the glass panels are not subjected to any  
sharp mechanical blows.  
Inner Glass Door – open the door fully and unscrew the two  
screws securing the glass panel, taking care not to allow the glass  
to fall. The glass panel may now be washed at the sink. Stubborn  
stains can be removed by using a fine steel wool soap pad. Ensure  
the glass panel is not subjected to any sharp mechanical blows.  
Take particular care not to damage the inner surface which is coated  
with a heat reflective layer. After cleaning, rinse and dry with a soft  
cloth. For slight soiling the inner glass panel may be cleaned, while  
still warm, without removing it from the door.  
Main Oven  
Remove the rod shelves and meat pan.  
Use a fine steel wool soap pad to remove stubborn stains from the  
rod shelves, meat pan and the floor of the oven.  
Warning: Oven must not be operated with inner door glass removed.  
Warning: Disconnect the appliance from the electrical supply before  
replacing the oven lamp.  
Oven Lamp  
How ‘Stayclean’  
Works  
The surface of the ‘Stayclean’ oven liners are treated on the mottled face  
with a special vitreous enamel which absorbs cooking soils. At  
temperatures of 220oC (425oF) 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 operation 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, to  
prevent heavy soiling, to run the oven without a meat pan at maximum  
setting for a couple of hours. This may be necessary once a month or once  
every two or three months depending on the type and amount of oven  
cooking.  
Oven Liners – sides  
It should not normally be necessary to clean the ‘Stayclean’ panels in  
water. If desirable remove the rod shelves and the side panels and wash  
them in warm soapy water, followed by rinsing in clean water.  
26  
 
Cooking Results Not Satisfactory?  
Problem  
Check  
Grilling  
Uneven cooking front  
to back  
Ensure that the grill pan is positioned centrally below  
the grill element.  
Fat splattering  
Ensure that the grill is not set to too high a temperature.  
Oven 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. Ensure  
that the food is positioned centrally in the oven.  
Sinking of cakes  
The following may cause cakes to sink:  
1. Preheat of fan ovens.  
2. Cooking at too high a temperature.  
3. Using normal creaming method with soft margarine.  
Refer to the cooking times and temperatures given in  
Over/Under cooking  
Fast/Slow cooking  
the oven temperature charts, however, it may be necessary  
o
to increase or decrease temperatures by 10 C to suit  
personal taste.  
1
4
Do not use utensils greater than 2 / ins in height.  
Is the main cooker wall switch turned on?  
There may be no electricity supply.  
Nothing Works  
Top Oven Baking  
Uneven cooking front  
to back  
Ensure the cooking utensil is at least 3ins from the front  
of the shelf.  
1. Too large baking sheet used. (See 'Cookery Notes')  
2. Over loading of oven and always ensure even air  
gaps around baking tins.  
Uneven cooking of  
cakes  
Uneven rising of cakes  
Ensure that the shelf is level (see above) and that the  
food is positioned centrally in the oven.  
Food is taking too long  
to cook  
Ensure that the cooking utensil used in the top oven is  
not larger than 12ins x 9ins, e.g. the main oven meat pan.  
Only cook one item at a time to avoid overloading the  
oven.  
Operating the cooker under the following conditions may  
Top oven and grill do  
not work. Main oven  
works.  
cause a safety cut-out to operate:  
a) grilling with the top oven door shut;  
b) grilling for excessive long periods at maximum settings.  
Switch off the appliance and allow the cooker to cool for  
approx. 30 minutes. Switch the cooker back on again and  
check that the grill/top oven is now operating correctly.  
Grill does not work.  
Ensure the grill/top oven control has been turned to grill  
position prior to setting its heat level.  
Grill keeps turning on  
and off.  
When the grill control is operated at a setting less than H,  
this is normal regulator operation, not a fault.  
27  
 
Something Wrong with your Cooker?  
Before contacting your Service Office/Installer, check the problem guide below.  
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. If so check that the main fuse has not blown.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10oC 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  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
28  
 
Spare Parts  
Please remember your new appliance  
is a complex piece of equipment.  
‘DIY’ repairs or unqualified and  
untrained service people may put you  
in danger, could damage the appliance  
and might mean you lose cover under  
Hotpoint’s Parts Guarantee.  
If you do experience a problem with the  
appliance don’t take risks; call in  
Hotpoint’s own Service Engineer. See  
back page.  
Our spare parts are designed  
exclusively to fit only Hotpoint  
appliances. Do not use them for any  
other purpose as you may create a  
safety hazard.  
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 (where fitted). 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 your  
product.  
29  
 
Hotpoint Service Cover  
Satisfaction Guaranteed or Your  
Money Back  
Hotpoint’s Extended Warranties  
Whether you have just one or a number of Hotpoint  
appliances in your kitchen, Hotpoint has a range of  
Service Plans to give you complete peace of mind.  
They enable you to extend your one year labour  
guarantee so that you can have repairs completed  
FREE during the membership period.  
Hotpoint gives you a unique ‘Satisfaction  
Guaranteed’ promise – valid for ninety days after  
you have purchased your Hotpoint product. If there  
is a technical problem with your Hotpoint appliance,  
just call Hotpoint Service (see back page). If  
necessary we will arrange for an engineer to call. If  
the technical problem is not resolved under this  
Guarantee, Hotpoint will replace your appliance or,  
if you prefer, give you your money back. Your  
statutory rights are not affected, and the Guarantee  
is additional and subject to the terms of Hotpoint’s  
Five Year Parts Guarantee.  
Service Cover  
We offer a number of payment methods; cheque,  
credit card or you can spread the cost and pay by  
direct debit (full details can be obtained on Free  
phone 0800 716356). This covers you for all repairs  
during the period of cover, which can be from 1 to 4  
years. Service Cover also includes loss of food, up  
to the value of £250, in refrigeration appliances.  
There is also an option of Service Cover with  
Maintenance at an additional cost. This includes an  
annual Electrical and Safety check and replacement  
of any parts as necessary.  
Hotpoint’s Free Five Year Guarantee  
From the moment your appliance is delivered  
Hotpoint guarantees it for FIVE YEARS.  
In the Five Years all replacement parts are FREE  
provided that they are fitted by our own Service  
Engineer. 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.  
All our service repairs are guaranteed for twelve  
months in respect of our labour and any parts  
fitted.  
The appliance must be used in the United  
Kingdom, and must not be tampered with or  
taken apart by anyone other than our own  
Service Engineers.  
Kitchen Cover  
An annual payment covers you for all repairs for all  
your Hotpoint appliances which are less than ten  
years old. It also covers the cost of loss of food up  
to £250 in our refrigeration and freezer products.  
There is also the option of Kitchen Cover with  
Maintenance at an additional cost. Any additional  
Hotpoint appliances purchased after you have  
joined Hotpoint Kitchen Cover will automatically be  
included during the annual period of cover without  
further charge.  
Appliance Registration  
To ensure that you have the opportunity to benefit  
from any of the above Service Schemes and other  
offers you should complete and return immediately  
the Appliance Registration Form/Questionnaire  
supplied with this appliance. Full details and costs  
of our Service Schemes, together with an  
application form, will be sent to you at the end of the  
first year of the guarantee.  
You may, however, buy parts which can be  
safely fitted without specialist knowledge or  
equipment. The correct fitting of such parts,  
provided they are genuine Hotpoint spares, will  
not affect your Guarantee. Parts are available  
from our Hotpoint Spares Centres (see back  
page).  
Our guarantee does not cover the cost of any  
repair, or loss of food in refrigeration products,  
due to power failure, accidents or misuse. Nor  
does it cover the cost of any visits to advise you  
on the use of your appliance. Please read  
thoroughly the instruction book supplied with this  
appliance.  
If at any time during the Guarantee period we are  
unable to repair your appliance, we will refund  
any repair costs paid to us in the previous twelve  
months. We will also offer you a new appliance at  
a reduced charge instead of a repair.  
Our Guarantee is in addition to and does not  
affect your legal rights.  
Should you need independent advice on your  
consumer rights, help is available from your  
Consumer Advice Centre, Law Centre, Trading  
Standards Department and Citizens Advice  
Bureau.  
Annual Safety/Maintenance Checks  
Hotpoint strongly recommends that all its  
appliances are regularly checked for electrical and  
mechanical safety, whether or not they are covered  
by a Service Plan. Worn door gaskets or hoses may  
cause a leak on an appliance, which could become  
dangerous if neglected.  
Proof of Purchase  
For future reference please attach your purchase  
receipt to this booklet and keep it in a safe place.  
Spares and Accessories  
Spares and accessories can be ordered from your  
local Hotpoint Spares Centre (see back page),  
using the order form enclosed.  
NOTE: Our Engineers will use every effort to avoid  
damage to floor coverings and adjacent units when  
carrying out repairs/service work, but in locations  
where the Engineer advises you that it will be  
impossible to move appliances without risk of  
damage, he will only proceed with your approval  
that no liability is accepted.  
All Hotpoint servicing is carried out by our own  
Service Organisation located throughout the  
United Kingdom and Eire. We will be happy to  
deal with any problems which you may have.  
30  
 
This appliance conforms to the following EEC Directives:  
Low Voltage Equipment  
73/23/EEC  
93/68/EEC  
Electromagnetic Compatibility  
89/336/EEC  
92/31/EEC  
93/68/EEC  
 
Key Contacts  
Service  
Hotpoint has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure your complete  
confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 302 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 50 60 70  
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
January 2001 Part No. 4966200021-01  
 

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