Hotpoint CH 10450 GF S, CG 40456 GF S Conventional oven 2nd Oven, Conventional Oven, Oven Control

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1lb). Frozen meat or poultry must be completely defrosted before placing in the oven. It is essential to wash thoroughly and cook meat and poultry immediately after defrosting.

Conventional oven (2nd Oven)

OVEN CONTROL

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 off during cooking as the thermostat maintains the correct temperature.

The charts on pages 14, 15 and 16 are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase and decrease temperatures by 10°C.

The oven is fitted with ‘heat clean’ liners and two rod shelves. The heating of the oven is achieved by turning the control knob clockwise to the required temperature as recommended in the temperature charts. The pilot light will immediately come on and will 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 seal.

The correct positioning of food is indicated on the temperature charts.

TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL 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 and frozen meat GB or poultry must be completely defrosted beforehand.

Beef, lamb, mutton and poultry may be lightly floured, but pork should be scored, brushed lightly with oil and rubbed with salt to give crisp crackling. Place joint in the main oven meat pan supplied with your cooker. (Small joints weighing less than 1.75kg (31/2lb) 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). Additional fat should not be added, except for veal, very lean meat or poultry which can be ‘larded’ with bacon fat or brushed very sparingly with cooking oil or melted fat. It is not necessary to baste, when roasting in an electric oven and liquid / stock should not be added to the pan.

For optimum cooking performance, there must be clearance between meat pan and oven sides.

The meat pan must be placed lengthways in the oven to allow for air circulation.

TIMES AND TEMPERATURES FOR ROASTING

The secret of succulent, tender meat, is not to roast it too quickly at too high a temperature.

Best results are obtained when roasting is carried out at a low temperature. When a lower temperature is used, the 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 to a minimum. 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 suggested times and temperatures given below 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.

Conventional Oven

Meat

 

Pre-heat

Temperature °C

Time (approx.)

Position in Oven

 

from bottom

 

 

 

 

 

 

 

 

 

 

 

 

Beef

 

Yes

190/200

25-30 mins per 450g (1lb) +25 mins over.

 

 

 

 

 

 

 

Lamb

 

Yes

190/200

25-30 mins per 450g (1lb) +25 mins over.

 

 

 

 

 

 

 

In meat pan on

Pork

 

Yes

190/200

30-35 mins per 450g (1lb) +30 mins over.

 

runner 2

 

 

 

 

 

 

Veal

 

Yes

190/200

25-35 mins per 450g (1lb) +30 mins over

 

 

 

 

 

 

 

 

Poultry/Game

 

Yes

180/190

20-25 mins per 450g (1lb) +30 mins over

 

up to 4kg (8lb)

 

 

 

 

 

 

 

 

Turkey up to

 

Yes

190

22 mins per 450g (1lb) eg.

 

5.5 kg (12lb)

 

5.5kg (11lb) = 242mins

 

 

 

 

Runner 2

Turkey over

 

 

 

18 mins per 450g (1lb) eg.

 

Yes

180

 

5.5 kg (12lb)

 

10kg (22lb) = 352mins

 

 

 

 

 

 

 

 

 

 

 

 

Casserole

 

Yes

140/160

2-2½ hrs

 

Runner 3

Cooking

 

 

 

 

 

 

 

 

 

 

 

If using aluminium foil, never:

3.Cover shelves with foil.

 

1.Allow foil to touch sides of oven. 2.Cover oven interior with foil.

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Contents CH 10450 GF S CH 10455 GF S CH 10456 GF S Operating InstructionsGB Warnings Control panel 12TIMER 13THERMOSTAT and Control KnobDescription of the appliance Overall viewGB Introduction InstallationEnergy Levelling Conversion for use on Butane or PropaneSpace for fixing Cooker hoodsAlways Installation & Operational ChecksPlease read the precautions below before using your cooker AlwaysNever NeverAutomatic cooking Oven timer operationTimer function buttons Setting the time of daySetting the minute minder Auto cooking programmesTo change the time of day repeat Steps 4, 5 & 6 above Other notes on timer operation HotplateTo USE the Hotplate Use of the griddle Safety requirements for deep fat fryingHow to deal with a fat fire GriddleTop grill When cool, butter and serveUsing the grill pan kit Some recipe ideas for your griddleTemperature and Time To Prepare Meat and Poultry for Roasting in Your FAN OvenFrozen Meat and Poultry Oven Control Times and Temperatures for RoastingConventional oven 2nd Oven Conventional OvenFan Oven Cooking Food Fan OvenConventional Oven Cooking Food Preparing Food for Slow Cooking GB The ‘slow cook’ settingCare and cleaning Warming compartmentDisposal of your product ‘Heat clean’ linersCleaning the griddle plate Replacement of oven light bulbGB Somethingcooker wrong with your Problem CheckPage Essential Contact Information GB After Sales ServiceHotpoint Service Parts and Accessories08448 24 24 24 Republic of Ireland 01 230 Year Parts GuaranteeExtended Guarantees Free Helpdesk Service195104111.01

CG 10455 GF S, CG 40456 GF S, CH 10450 GF S specifications

The Hotpoint CH 10450 GF S, CG 40456 GF S, and CG 10455 GF S are three high-performance cooking appliances that exemplify contemporary kitchen design and functionality. Each model brings a unique set of features and technologies aimed at enhancing the cooking experience while ensuring reliability and efficiency.

One of the primary features of the Hotpoint CH 10450 GF S is its gas cooking capability, which provides rapid heat and precise temperature control. This model includes a powerful burner system with multiple burner types, allowing cooks to select the ideal flame size for different dishes, from simmering sauces to searing meats. The easy-to-clean stainless steel surface not only enhances the look of your kitchen but also ensures a straightforward maintenance process.

The CG 40456 GF S stands out with its even cooking features, incorporating a multi-zone burner setup that distributes heat evenly across the cooking surface. This model features a large oven capacity, making it suitable for families or those who enjoy entertaining guests. With its advanced thermostat technology, it ensures that your meals cook evenly, reducing hot spots and preventing overcooking.

On the other hand, the CG 10455 GF S focuses on versatility and convenience. It integrates a range of cooking modes, which include fan-assisted cooking and traditional roasting options. This model is designed for users who seek efficiency, as it minimizes cooking times while maintaining food quality. Additionally, it comes with programmable settings, heightening user experience by allowing them to pre-set cooking times and temperatures, ideal for busy households.

All three models are equipped with safety features, such as flame supervision devices that automatically cut off the gas supply if the flame goes out. Moreover, their energy efficiency ratings contribute to a reduced environmental footprint and lower energy costs.

In summary, the Hotpoint CH 10450 GF S, CG 40456 GF S, and CG 10455 GF S are designed to meet the demands of modern kitchens. They combine innovative technologies, user-friendly features, and a commitment to safety and efficiency, making them ideal choices for both aspiring and seasoned home chefs. Their elegant designs and robust performance capabilities ensure they not only function well but also complement a contemporary kitchen aesthetic.
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