Hotpoint 52 TCW S Main Oven - Fan Cooking, Using the Main Oven for Other Functions, Operation

Oven

Main Oven - Fan Cooking

GB

This control switches on the main oven. To select Fan Cooking - Turn thecontrol clockwise and select any temperature between 100°C and Max. As the control is turned the fan will start.The main oven light will immediately come on.

The thermostat light indicates that the main oven is heating. When it turns off, the temperature inside the oven has reached the setting made with the main oven knob. At this point, the light will turn on and off as the oven maintains the temperature at a constant level.

The fan and the oven interior light will remain on throughout cooking. The red main oven thermostat light will come on until the oven reaches therequired temperature. It will then cycle off and on as the oven thermostat maintains the correct temperature.

The heat for fan cooking in the main oven is provided by an element situated at the back of the oven, around the fan.

Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for pre-heating the oven. It is also ideal for batch cooking where food is cooked on morethan one level, because the forced circulation of hot air gives aneven temperature from the top to the bottom of the oven.

To use the oven proceed as follows:

The shelves should be evenly spaced. To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven.

Set the main oven control to the required temperature. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see cooking charts).

Place the food to be cooked in the centre of each shelf to allow for even air circulation around the food.

Fan Oven Cooking Chart- Meat

Note: Where times are stated, they are approximate only.

If using aluminium foil, never:

1.Allow foil to touch sides of oven.

2.Cover oven interior with foil.

3. Cover shelves with foil.

Using the Main Oven for Other Functions

‘S’ SLOW Setting

This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven.

DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed.

Advantages of “SLOW” cooking are:

The oven stays cleaner because there is less splashing.

Timing of food is not as critical, so there is less fear of overcooking.

Inexpensive joints of meat are tenderised.

Fully loading the oven can be economical.

Cooking times can be extended in some cases by up to 2 hours.

Operation:

1.Place the prepared food in the main oven and ensure the door is fully closed.

2.Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control and ensuring the oven door is fully closed.

Storage and re-heating of food:

1.If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible.

2.Always thaw frozen food completely in the refrigerator before re-heating.

3.Always reheat food thoroughly and ensure it is piping hot before serving.

4.Only re-heat food once.

!When inserting the shelf make sure the backstop is at the rear of the cavity (see image)

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