Hotpoint 6665, 6666 manual Auto Defrost Programmes, 1st Bleep 2nd Bleep, Turn Shield

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Auto Defrost Programmes

This feature allows you to defrost items such as minced meat, chops, chicken portions, meat joints and bread.

The AUTO DEFROST pad should be pressed to select the correct category and then enter in the weight of the food in kilogrammes, grams or pounds and ounces using the appropriate pads (See page 17).

Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack. Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods.

The Intelligent Wave Technology used in AUTO DEFROST programmes gives you a quick and more even defrost.

The Intelligent Wave Technology uses a random sequence of pulsing microwave energy which speeds up the defrosting process.

During the programme the oven will bleep to remind you to check the food.

IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. (See page 19).

On hearing the first bleep you should TURN and SHIELD (if possible). On the second bleep you should turn the food or break it up.

1st Bleep

 

1st Bleep

 

2nd Bleep

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn

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Shield

Turn or break up

CATEGORY 1

 

BREAD ITEMS

 

The Bread Programme is suitable for defrosting small items e.g. rolls, buns and slices of bread which are required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be defrosted on this programme but these will require standing time to allow the centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned halfway during defrosting. THIS PROGRAMME IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS eg. cheesecake.

CATEGORY 2 SMALL MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)

It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.

CATEGORY 3 MEAT JOINTS/WHOLE CHICKENS

Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding (see photograph above). Standing time of at least 1 hour should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.

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Contents BUILT-IN Microwave Ovens Standard Conversion Chart WeightWelcome to Hotpoint Microwave Cooking Intelligent Wave TechnologyFor your safety read the following information carefully Voltage & PowerUsing your oven Unpacking your ovenCare & Cleaning of your Microwave Oven Maintenance of your ovenRepair Door SealsParts of Your Oven External Air Vents Roller RingNever Operate the Oven Without Food Inside on Microwave SafetyImportant Information Read Carefully Keeping Your Oven Clean Meat ThermometerPaper, Plastic ReheatingMicrowaving Principles Foods Not Suitable for Cooking by Microwave OnlyBoiled Eggs Microwave Water Molecule AbsorptionMoisture Content General GuidelinesPiercing Cling FilmDensity Result Testing Dishes for SuitabilityContainers to use Plastic Control Panels 6665 6666Let’s Start to Use your Oven PlugSetting the Clock Power Press Level WattageMicrowave Cooking and Defrosting 6665 WattsUsing the the Delay/Stand Feature Rapid-CookAuto Defrost 6665 6666Turn Shield Auto Defrost Programmes1st Bleep 2nd Bleep Defrosting Guidelines Cooking. It is essentialDefrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeProgramme Minimum Maximum Auto Weight Cook Programmes forGuidelines for Use START. do not Cover How it works Auto Sensor Cook and Reheat Programmes forMinimum/Maximum Weights to use on Auto Sensor Programmes Sensor Reheat ProgrammesAuto Sensor Cook Programmes for Volume of boiling water in mls When is food reheated? Cooking and Reheating GuidelinesPoints for Checking Reheating ChartsHeating Category Canned Puddings Pasta Sauces Cooking Charts Mins Instructions/GuidelinesEggs Poached Pastry Uncooked Safe bowl Frozen Vegetables Place in shallow microwave safe dish Using Recipes from Other Books Increasing and Decreasing RecipesCooking for One Increasing RecipesSoups and Starters Garlic Mushrooms with HerbsCoarse Pork Pâtés Creamy Cod and Leek ChowderWild Mushroom and Basil Risotto Broccoli and Stilton SoupSmoked Haddock Pâté GarnishStuffing FishStuffed Citrus Trout Family Fish Pie Salmon and Vegetable MornayPoached Smoked Haddock Plaice Provencal Fish KebabsFish Balti MarinadeMeat and Poultry Bolognese Sauce Lamb CasseroleDish 1.5 litre 3 pt casserole dish Dish large casserole dishBelgian Beef Casserole Steak and Kidney PuddingChicken Satay Ingredients FillingPaprika Pork Casserole Chicken CasseroleSweet and Sour Pork Ingredients SaucePasta and Rice Pesto SpaghettiTuna Pasta Bake KedgereeVegetable Couscous Fruity Chicken RisottoTagliatelle Toscana Cheese and Egg Dishes Swiss Cheese FondueCheesey Risotto PiperadeQuiche Lorraine Macaroni CheeseDish 20 cm 8 flan dish Dish large bowl + heatproof dishVegetables and Vegetarian After CookingRatatouille Gratin DauphinoisVegetable Lasagne Dish 20 cm 8 shallow dishStuffed Sweet Potatoes Cauliflower CheeseRed Lentil Casserole ToppingVegetable Enchiladas Red Cabbage with Red Onion and Almonds ServesSpicy Bean Goulash Ingredients Tomato SaucePuddings and Desserts Almond Eve’s PuddingCreme Caramel Date Puddings and Butterscotch SauceOrange and Chocolate Drop Pudding Lemon BruleeBaked Apples Chocolate Risotto Indulgence Steamed Suet Sponge PuddingChristmas Pudding Dish 1 litre 2 pt pudding basinSauces White Pouring SauceCustard Hollandaise SauceBaking Guidelines Sponge CakeCarrot Cake IcingBoston Brownies Chewy FlapjacksGinger Cake Preserves Soft Fruit JamLemon Curd Orange MarmaladeRed Onion Chutney Plum JamTomato Chutney Questions and Answers Technical SpecificationsIndex Lamb Pasta and Rice recipesPork PreservesAfter Sales Service KEY Contacts

6665, 6666, 6666 specifications

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