Hotpoint EG600P - Manual (Page 8)

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onto the bottom of the oven only when grilling food or when
using the rotisserie (only available on certain models). For all
other types of cooking, never use the bottom rack and never
place anything on the bottom of the oven when it is in opera-
tion because this could damage the enamel coating. Always
place your cookware (dishes, aluminium foil, etc. etc.) on the
grid provided with the appliance inserted especially along the
oven guides.
Convection Mode
Position of thermostat knob “M”: Between 40°C and 250°C.
On this setting, the top and bottom heating elements come
on. This is the classic, traditional type of oven which has
been perfected, with exceptional heat distribution and re-
duced energy consumption. The convection oven is still
unequalled when it comes to cooking dishes made up of
several ingredients, e.g. cabbage with ribs, local stockfish
recipes, tender veal with rice, etc... Excellent results are
achieved when preparing beef- or veal-based dishes as
well: braised meats, stew, goulash, wild game, ham etc.,
which need to cook slowly and require basting or the addi-
tion of liquid. It nonetheless remains the best system for
cooking pastries as well as fruit and cooking casseroles
in the oven. When cooking in convection mode, use only
one rack, as the temperature would not be distributed evenly
on several racks. Using the different rack heights avail-
able, you can balance the amount of heat between the top
and the bottom of the oven. Select from among the vari-
ous rack heights based on whether the dish needs more
or less heat from the top.
Multi-Cooking Mode
b
Position of thermostat knob “M”: Between 40°C and 250°C.
The heating elements and the fan come on alternately. Since
the heat remains constant and uniform throughout the oven,
the air cooks and browns food uniformly over its entire sur-
face. With this mode, you can also cook various dishes at
the same time, as long as their respective cooking tempera-
tures are the same. A maximum of 2 racks can be used at
the same time, following the instructions in the section enti-
tled: “Cooking On More Than One Rack”.
This cooking mode is particularly recommended for
dishes requiring a gratin finish or for those requiring
considerably prolonged cooking times, such as for
example: lasagne, pasta bakes, roast chicken and
potatoes, etc… Moreover, the excellent heat distribution
makes it possible to use lower temperatures when
cooking roasts. This results in less loss of juices, meat
which is more tender and a decrease in the loss of
weight of the roast. The Multi-cooking mode is especially
suited for cooking fish, which can be prepared with the
addition of a limited amount of condiments, thus
maintaining their flavour and appearance. Excellent
results can be attained when cooking vegetable-based
side dishes like courgettes, aubergines, peppers, etc.
Desserts: this mode is also perfect for baking leavened
cakes.
Moreover, this mode can also be used to thaw quickly white
or red meat and bread by setting the temperature to 80 °C. To
thaw more delicate foods, set the thermostat to 60°C or use
only the cold air circulation feature by setting the thermostat
to 0°C.
Timer Feature
Please remember that the timer does not control the starting
or stopping of the oven, it merely sounds a buzzer when the
time is up and can be interrupted at any time just by pressing
a button.
To set the timer, press key “2” and adjust using keys
s
and/or
t
. The
n
icon will remind you the timer is on.
Once the countdown is over, a buzzer will sound, and will stop
doing so after 1 minute or if you press any button whatsoever.
N.B.: When the display is on “end”, the timer may not be
set.
The oven light
It can be turned on/off at any time with the oven turned
off, simply by pressing button “1” or by opening the door.
It always remains on during cooking.
Cooling ventilation
In order to reduce the temperature of the exterior of the
oven, some models are fitted with a cooling fan that gen-
erates a flow of air that can be heard exiting between the
oven door and the control panel.
Note: When cooking is done, the fan stays on until the
oven cools down sufficiently.
Note: In “Fast cooking” and in “Baking” mode, the fan comes
on automatically only when the oven is hot.
Warning: the appliance is fitted with a diagnosis system which
detects any malfunctions. The user is informed of the latter
by messages such as “Er
xy” (xy=numerical code be-
tween 01 and 99). In these cases, you need to call for
technical assistance as the oven is faulty.
How To Use Your Oven
Note: When the oven door is locked (for example, right
after a FAST CLEAN programme has been completed), it
is not possible to start cooking due to the high tempera-
ture inside the oven. The display will indicate this status
by means of the word “HOT”. You will only be able to cook
again once the “key” symbol has gone off.
Turn knob “L” to select the desired cooking mode.
The oven will immediately start the pre-heating phase,
during which the icon
m
will flash on the display, and the
cooking temperature associated with the mode selected
will be displayed: should this value not be the one you
desire, you can modify it simply by turning knob “M”.
Once pre-heating is complete, three consecutive beeps will
sound and the icon
m
will come on permanently. Now you
can place the food to be cooked inside the pre-heated oven.
Note: the FAST COOKING and GRILL modes do not include
a pre-heating phase.
Please remember that you can always do the following when
cooking is under way:
•
change the cooking mode by turning knob “L”;
• change the temperature by turning knob “M”;
• programme the cooking time and end cooking time (see
paragraph entitled “Programming the cooking mode”).
• stop it at any time by setting knob “L” back to 0.
• to set the timer
Warning: Place the dripping pan provided on the bottom shelf
of the oven to prevent any sauce and/or grease from dripping
Instructions for use