Hotpoint EW41 Recipes For Fan Oven, Beef Stew and Dumplings, Fruit Plate Tarts, Rice Pudding

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Recipes For Fan Oven

BEEF STEW AND DUMPLINGS

675g (11/2 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

4 sticks of celery, cut into 2.5cm (1 in.) lengths

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

50g (2oz) shredded suet

15ml (1 tbsp) chopped parsley

Cold water to mix

1.Place meat, vegetables, stock, puree, herbs and seasoning in large casserole dish.

2.Cover dish.

3.Bake: 140˚C; 11/2-2 hours.

4.Cook until meat is tender.

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.

FRUIT PLATE TARTS

Pastry:

800g (13/4 lb) plain flour

200g (7oz) block margarine

200g (7oz) cooking fat

250ml (10floz) cold water

Filling:

675g (11/2 lb) prepared fruit

50g (2oz) sugar

1.Make pastry. Sift flour into bowl, rub in fats until mixture resembles fine breadcrumbs.

2.Gradually add cold water to bind pastry together to form stiff dough.

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.

8.Bake: 190˚C; 35-45 mins.

RICE PUDDING

40g (11/2 oz) pudding rice

25g (1oz) sugar

500ml (1 pint) milk

Grated nutmeg

50g (2oz) sultanas or raisins (optional)

1.Grease pie dish and put in rice and dried fruit (if used).

2.Add sugar and milk, stir well, sprinkle grated nutmeg on top.

3.Bake: 140˚C; 11/2 – 2 hours.

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Contents Hotpoint EW41 Cooker Instruction Recipe Book Contents Introduction to Hotpoint EW41 Installation Siting the CookerProduct Specification Moving the Cooker Splash Panel Kit Wall MountedSafety Advice For Your SafetyAlways For Your Safety Never Features EW41 Control Panel Ceramic Hob Best Combinations Ceramic HalogenGeneral information notes on Ceramic Hobs Do notChoosing your Utensils Remember Do Use Temperature Conversion Scale Gas Mark Conventional Fan OvenTop Oven/Grill Cookery Notes Grilling Cannot be Undertaken with the Grill GrillingTOP Oven Door Closed Grill Chart Time approx Meat PreTime approx Position Meat Pre OvenTime in mins Food PreTime in mins Position Pre Oven HeatMain Oven Cookery Notes Essential to Cook IT THOROUGHLY, Immediately This Method of Defrosting is only RecommendedAfterwards Fruit Plate Tarts Recipes For Fan OvenBeef Stew and Dumplings Rice PuddingALL-IN-ONE Victoria Sandwich BattersYorkshire Pudding Victoria SandwichSmall Cakes Christmas CakeScones To avoid Care and CleaningCleaning Materials Control panelDoors Oven Lamp Replacing the oven lamp How ‘Stayclean’Grill/Top Oven Sharp mechanical blowsOven Baking Problem Check GrillingTop Oven Baking Problem Check Something Wrong with your Cooker?Spare Parts Hotpoint Service Cover Page Key Contacts
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EW41 specifications

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