Hotpoint EG21 User Manual

HOTPOINT EG21  
COOKER  
INSTRUCTION  
AND RECIPE BOOK  
The cooker must be installed in accordance with the regulations in force  
and only used in a well ventilated space.  
Read these instructions prior to installing or using the cooker and retain  
them for future reference.  
The data badge is located below the oven door on the plinth panel.  
Introduction  
To help make the best use of your Hotpoint cooking  
equipment please read this booklet carefully.  
Your new cooker is guaranteed and will give lasting  
service. This guarantee is only applicable if the  
appliance has been installed in accordance with  
the installation instructions detailed in this  
booklet.  
The cooker is designed specifically for domestic use  
and responsibility will not be accepted for use in any  
other installation.  
When the cooker is first used an odour may be emitted  
by the oven lagging insulation – this should cease after  
a short period of use. Ensure that the room is well ven-  
tilated (e.g. open a window or use an extractor fan) and  
that any pets are removed from the room until the smell  
has ceased.  
3
For Your Safety  
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.  
G Always make sure you remove all packing from inside the oven  
and grill compartments before switching on for the first time.  
G Always make sure you understand the controls prior to using  
Always  
the appliance.  
G Always keep children away from the appliance when grilling  
as the surfaces will get extremely hot during and after use.  
G Always check all controls on the cooker are turned off after use.  
G Always stand back when opening an oven door to allow any  
heat to disperse.  
G
Always use dry good quality oven gloves when removing items  
from the oven/grill.  
G Always place pans centrally over the hob burners and position  
them so that the handles cannot accidentally be caught or  
knocked or become heated by other burners.  
G
Always take care to avoid heat/steam burns when operating the  
controls.  
G Always turn off the electricity supply at the wall switch before  
cleaning and allow the appliance to cool.  
Always make sure the shelves are in the correct position before  
switching on the oven.  
G
G Always keep the oven and grill doors closed when the  
appliance is not in use.  
G Always take care when removing items from the grill when the  
lower oven is on as the contents will be hot.  
G Always keep the appliance clean, as a build up of grease or fat  
from cooking can cause a fire.  
G
Always follow the basic principles of food handling and hygiene  
to prevent the possibility of bacterial growth.  
G Always keep ventilation slots clear of obstructions.  
G Always refer servicing to CORGI registered appliance service  
engineers.  
4
For Your Safety  
G Never leave children unsupervised where a cooking appliance  
is installed as all surfaces will be hot during and after its use.  
G Never allow anyone to sit or stand on any part of the appliance.  
Never  
G
Never store items above the appliance that children may attempt  
to reach.  
G Never leave anything on the hob surface when unattended and  
not in use.  
G Never remove the oven shelves whilst the oven is hot.  
G Never heat up unopened food containers as pressure can build  
up causing the container to burst.  
G Never store chemicals/food stuffs, pressurised container in or  
on the appliance, or in cabinets immediately above or next to  
the appliance.  
G Never place flammable or plastic items on or near the hob.  
G Never fill a deep fat frying pan more than 1/3 full of oil, or use  
a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.  
G Never operate the grill with the grill door closed as this will  
cause the appliance to overheat.  
G Never use the appliance as a room heater.  
G Never use the grill to warm plates.  
G Never dry any items on either the hob or oven doors.  
G Never install the appliance next to curtains or other soft  
furnishings.  
G Never use proprietary spillage collectors on the hob.  
G Never wear garments with long flowing sleeves whilst cooking.  
NOTE: The use of a gas cooking appliance results in the production  
of heat and moisture in the room in which it is installed. Ensure that  
the kitchen is well ventilated; keep natural ventilation holes open or  
install a mechanical ventilation device (mechanical extractor hood)  
Prolonged intensive use of the appliance may call for additional  
ventilation, for example opening of a window, or more effective  
ventilation, for example increasing the level of mechanical ventilation  
where present.  
5
Features  
HOB VENTILATION SLOTS  
NORMAL  
SIMMERING  
BURNER  
SMALL  
SIMMERING  
BURNER  
HIGH  
SPEED  
BURNER  
NORMAL  
S I M M E R I N G  
BURNER  
CONTROL  
PANEL  
❍ ❍ ❍ ❍ ❍ ❍  
GRILL  
GRILL/MEAT PAN  
WITH FIXED/  
DETACHABLE  
HANDLE AND GRID  
GRILL  
DOOR  
OVEN FAN  
STAYCLEAN  
OVEN LINERS  
OVEN  
SHELVES  
PLINTH VENTILATION  
SLOTS  
RATING  
PLATE  
MEAT  
PAN  
OVEN DOOR  
6
Control Panel  
IGNITION  
BUTTON  
OVEN  
INDICATOR  
LIGHT  
❍ ❍ ❍ ❍ ❍ ❍  
OVEN  
GRILL  
LEFT  
FRONT  
LEFT  
REAR  
RIGHT  
REAR  
RIGHT  
FRONT  
Note: Always ensure that all controls are in the OFF position,  
when the appliance is not in use.  
Operating the  
control when the  
grill is in use  
In common with all cookers having controls sited above the grill  
compartment, care must be taken when setting the controls, due  
to hot air being emitted from the grill compartment.  
7
Hotplate  
The hob has one large high speed burner, two normal simmering  
burners and one small simmering burner which will accommodate  
pans between 100mm (4”) and 200mm (8”) diameter. All pans  
should be positioned centrally over the burners.  
The pan supports should be fitted on the hob such that the indents  
along one side of each pan support are inner-most.  
To Use the  
Hob  
1. Press the ignition button and then push in and turn the control  
knob of the chosen burner anti-clockwise to the large flame  
symbol. Continue to press the ignition button until the sparks  
light the gas.  
2. Turn the control knob anti-clockwise to the desired setting.  
Only turn the control knob between the large flame symbol and  
the small flame symbol for adjusting the setting.  
3. To turn off, turn the control knob fully clockwise to the symbol O.  
DO NOT use mis-shapen pans which may be unstable.  
DO NOT use round base woks directly on the pan supports.  
Each burner is fitted with a spark ignition electrode for lighting the  
gas. To ensure rapid lighting of the burners every time they are  
used, the electrodes must be kept clean and dry. Remove any food  
spillage or cleaning materials from the electrode using a small nylon  
brush such as a tooth brush. Access to the electrode can be  
achieved by lifting off the loose burner parts carefully when the burn-  
ers are cool.  
If aluminium based pans are used, a silvery deposit may appear on  
the top edge of the pan support fingers. See ‘Care and Cleaning’  
section for cleaning information.  
Safety  
1. Never fill chip pans more than one third full with oil or fat.  
2. Never leave oil or fat unattended during the heating or cooling  
period.  
3. Never heat fat or fry with a lid on the pan.  
4. Always dry food thoroughly before frying, and lower it slowly  
into the hot oil or fat. Frozen foods in particular will cause  
frothing and spitting if added too quickly.  
5. Always keep the outside of the pan clean and free from streaks  
of oil or fat.  
Requirements  
for Deep Fat  
Frying  
How to Deal with a  
Fat Fire  
1. Do not move the pan.  
2. Turn off the hob burners.  
3. Smother the flames with a fire blanket or damp cloth to  
extinguish the fire. Do not use water or a fire extinguisher as  
the force of it may spread the burning fat or oil over the edge of  
the pan.  
4. Leave the pan for at least 60 minutes before moving it.  
8
Temperature Conversion Scale  
Comparative scale of oven settings (degrees Celsius to degrees  
Fahrenheit) as recommended by the Association of Manufacturers of  
Domestic Electrical Appliances.  
The temperature control knobs on this electric cooker are marked  
in degrees Celsius. This chart will help when the recipes show  
alternative scales.  
Conventional  
Oven  
Fan Oven  
Gas Mark  
(It is not always  
necessary to  
preheat oven)  
oF  
oC  
oC  
1
2
/
250  
275  
300  
325  
350  
375  
400  
425  
450  
475  
120  
140  
150  
160  
180  
190  
200  
220  
230  
240  
100  
1
2
3
4
5
6
7
8
9
120  
130  
140  
160  
170  
180  
200  
210  
220  
9
Using the Grill  
CAUTION: ACCESSIBLE PARTS MAY BECOME HOT WHEN THE  
GRILL IS IN USE. CHILDREN SHOULD BE KEPT AWAY.  
GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL  
DOOR CLOSED.  
To Use the  
Grill  
Open the grill chamber door fully.  
Preheat the grill at setting 6 for approximately 5 minutes.  
When toasting/grilling push the pan back to correctly position it under  
the grill element.  
Leave the control at 6 for toast, for sealing and fast cooking of foods.  
For thicker foods requiring longer cooking, turn the switch to a lower  
setting after the initial sealing on both sides at 6. The thicker the food,  
the lower the control should be set.  
When grilling thicker food, the wire grid should be turned over to its  
lowest setting.  
Food which requires browning only should be placed under the hot  
grill, either in the grill pan or on the floor of the grill compartment,  
according to the depth of the dish. (The grill pan wire grid can be  
removed).  
Do not line the grill pan with aluminium foil.  
Grill Pan  
Handle  
The grill pan handle is detachable so that the pan may also be used in  
the oven as a meat pan. It is possible to fix the handle to the pan. To  
do this remove the screw and washers from the grill pan bracket, tilt  
the handle over the recess adjacent to the bracket (A), slide it towards  
the centre of the pan (B) and let the handle locate over the bracket (C).  
Replace screw and washers and ensure that they are fully tightened  
up. For a detachable handle remove screw and washers from the grill  
pan and discard.  
Please note, if a fixed handle is required, grill pan cannot be used in  
oven.  
Fig. A  
Fig. B  
Fig. C  
Grill Compartment  
as a ‘Hotcupboard’  
Plates and dishes placed on the floor of the grill compartment will be  
heated when the oven is in use.  
Do not operate the grill control when using the compartment as a  
hotcupboard.  
10  
Using the Fan Oven  
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a  
meat pan. Remove the meat pan if it is not being used.  
To Use the  
Oven  
To heat the oven, turn the control knob clockwise, selecting the  
required temperature between 80oC (180oF) and 230oC (450oF) as  
recommended in the temperature chart. The indicator light will  
immediately come on and remain on until the oven reaches the  
required temperature. This light will then automatically go off and on  
during cooking as the oven thermostat maintains the correct tem-  
perature.  
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 door seal.  
Since a fan oven heats up more quickly, and generally cooks food at  
a lower temperature than a conventional oven, preheating the oven is  
often unnecessary. However food such as bread, scones, Yorkshire  
pudding, do benefit from being placed in a pre-heated oven.  
The charts on pages 13 and 14 are a guide only, giving approxi-  
mate cooking temperatures and times. To suit personal taste and  
requirements, it may be necessary to increase or decrease temp-  
eratures by 10oC.  
Unless otherwise indicated in the charts, food is placed in a cold  
oven, i.e. without pre-heating. If food is placed in an already hot  
oven, the suggested cooking time should be reduced, depending  
on the type and quantity of food being cooked.  
Oven Positions  
Since the distribution of heat in the circulaire ovens is very even,  
most foods will cook satisfactorily on any shelf position, but the  
shelves should be evenly spaced. Do not fit shelves upside down.  
Additional shelves can be purchased through your oven supplier or  
Spares Centre. Never use more than 3 shelves in the oven as air  
circulation will be seriously restricted. To ensure even circulation do  
not use meat pans larger than 390 x 300mm (15" x 12") and baking  
trays no larger than 330 x 255mm (13" x 10"), these should be  
positioned centrally on the oven shelf. Food should not be placed  
directly on the floor of the oven. To avoid unnecessary cleaning, rod  
shelves which are not in use should be removed from the oven.  
Temperature  
and Time  
When three shelves are used to cook large quantities of food for  
home freezing or parties, it may be necessary to increase the  
cooking times given in the charts on pages 13 and 14 by a few  
minutes, to allow for the loss of heat due to the extra time taken to  
load the oven, and the larger mass of food. Baking trays should  
allow an equal gap at either side of the oven.  
N.B. Recipes in cookery books give times and temperatures for  
cooking in ordinary ovens. The introduction of improved thermal  
insulation on fan ovens makes it possible, in most cases, to reduce  
(a) the recommended temperature by 25oC (45oF) and  
(b) the recommended time by approximately 10 minutes per hour.  
11  
Oven Cookery Notes  
To prepare meat and poultry for roasting in your fan oven.  
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has  
been stored in a refrigerator should be allowed to come to room  
temperature before cooking, and frozen meat or poultry must be  
completely defrosted before placing in the oven.  
(b) The weight of any stuffing used should be added before cal-  
culating the cooking time.  
(c) Place meat/poultry in the meat pan supplied with your cooker.  
1
2
Small joints weighing less than 1.75kg (3 / lbs) 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.  
(d) Additional fat should not be added, except for veal, very lean  
meat or poultry which can either be 'larded' with fat bacon or  
brushed very sparingly with cooking oil or melted fat.  
(e) Beef, lamb, mutton and poultry may be dusted lightly with sea-  
soned flour to give a crisp outer surface. The skin of duck and  
goose should be pricked to release excess fat during cooking,  
and the rind of pork should be scored, brushed lightly with oil,  
and rubbed with salt, to give crisp crackling.  
(f) Meat and poultry wrapped in, or covered with a tent of  
aluminium foil will be juicy and tender. Roasting bags offer the  
same advantages. Always follow the manufacturers pack instruc-  
tions, and remember to reduce the temperatures given for con-  
ventional ovens by approximately 25oC and the time by approxi-  
mately 10 minutes per hour.  
(g) Potatoes for roasting only require to be brushed with cooking oil  
or melted fat.  
(h) It is not necessary to baste when roasting in an electric oven and  
stock or liquid should not be added to the meat pan since this  
only causes unnecessary soiling, steam and condensation.  
12  
Oven Temperature Charts – Meat  
Fan Oven Cooking  
Pre-  
heat  
Temperature  
Meat  
Time (approx.)  
o
C
20-25 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
160/180  
160/180  
160/170  
No  
Beef  
25 mins per 450g  
(1 lb) + 25 mins extra  
Lamb  
Pork  
Veal  
No  
25 mins per 450g  
(1 lb) + 25 mins extra  
No  
No  
No  
25-30 mins per 450g  
(1 lb) + 25 mins extra  
Chicken/Turkey  
up to 4kg (8 lb)  
18-20 mins per 450g  
(1 lb) + 20 mins extra  
160/180  
150/160  
13-15 mins per 450g (1 lb)  
e.g. 5kg (1 lb) = 143-165  
mins  
Turkey  
up to 5.5kg (12 lb)  
No  
No  
12 mins per 450g (1 lb)  
e.g. 10kg (22 lb) = 264 mins  
over 5.5kg (12 lb)  
Casserole Stews  
150  
1
2
1 / - 2 Hrs  
140-150  
If using aluminium foil, never:  
1. Allow foil to touch sides of oven.  
2. Cover oven interior with foil.  
3. Cover shelves with foil.  
The most accurate method of testing the readiness of joints of meat  
or whole poultry is to insert a meat thermometer into the thickest  
part of a joint, or the thickest part of poultry thighs, during the cooking  
period. The meat thermometer will indicate when the required internal  
temp has been reached.  
Beef – Rare:  
Medium:  
60oC  
70oC  
Lamb: 80oC  
Pork: 90oC  
Veal: 75oC  
Poultry: 90˚C  
Well Done: 75oC  
13  
Oven Temperature Charts – Baking  
Fan Oven Cooking  
Baking  
Pre- Temperature  
Food  
Time in mins.  
o
heat  
C
Scones  
210/220  
170/180  
160/170  
170/190  
180/200  
8-10  
15-20  
20-25  
15-20  
12-15  
Yes  
Small Cakes  
Victoria Sandwich  
Sponge Sandwich  
Swiss Roll  
Yes  
Yes  
Semi-rich Fruit  
cakes  
140/150  
75-90  
Depending  
on size.  
130/140  
190/200  
190/200  
180/190  
190/200  
Rich Fruit Cakes  
Shortcrust Pastry  
Puff Pastry  
45-50  
Depending  
on use.  
Yorkshire Pudding  
40-45  
20-25  
Yes  
Yes  
Individual Yorkshire  
Puddings  
Milk Pudding  
Baked Custard  
Bread  
130/140  
140/150  
200/210  
70-90  
105-135  
40-50  
Yes  
45-50  
Meringues  
180-240  
Note: If soft margarine is used for cake making, temperatures  
recommended by the manufacturers should be followed.  
Temperatures recommended in this chart refer to cakes made with  
block margarines or butter only.  
14  
Recipes For Fan Oven  
BEEF STEW AND DUMPLINGS  
1
50g (2oz) shredded suet  
15ml (1 tbsp) chopped parsley  
Cold water to mix  
2
675g (1 / 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  
1. Place meat, vegetables, stock, puree,  
herbs and seasoning in large  
casserole dish.  
2. Cover dish.  
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  
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, from each into  
ball and place on top of stew.  
8. Cover and continue to cook for further  
20-30 minutes or until cooked through.  
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.  
FRUIT PLATE TARTS  
Pastry:  
800g (1 / lb) plain flour  
3
4
200g (7oz) block margarine  
200g (7oz) cooking fat  
250ml (10floz) cold water  
Filling:  
1
2
675g (1 / lb) prepared fruit  
50g (2oz) sugar  
1. Make pastry. Sift flour into bowl, rub in  
fats until mixture resembles fine  
breadcrumbs.  
8. Bake: 190˚C; 35-45 mins.  
2. Gradually add cold water to bind  
pastry together to form stiff dough.  
1. Grease pie dish and put in rice and  
dried fruit (if used).  
2. Add sugar and milk, stir well, sprinkle  
RICE PUDDING  
1
2
40g (1 / oz) pudding rice  
25g (1oz) sugar  
500ml (1 pint) milk  
grated nutmeg on top.  
1
2
3. Bake: 140˚C; 1 / – 2 hours.  
Grated nutmeg  
50g (2oz) sultanas or raisins (optional)  
15  
Recipes For Fan Oven  
BATTERS  
1. Sieve flour and salt into basin.  
2. Make a well in centre and add egg  
plus one-third of liquid.  
3. Beat well until mixture is smooth.  
4. Add another third of liquid and again  
beat well until smooth.  
5. Lightly stir in remaining liquid.  
6. If possible, allow batter to stand in  
cool place for at least half an hour.  
Basic Recipe:  
100g (4oz) plain flour  
Pinch of salt  
1 large egg  
1
2
250ml ( / pint) milk and water mixed in  
equal quantities  
YORKSHIRE PUDDING  
1. Place 25g (1oz) dripping into shallow  
ovenproof dish or 22.5cm (9in) square  
Yorkshire pudding tin and place in  
top of oven to heat for 10 minutes.  
2. Pour batter into hot fat.  
3. Bake: preheat; 180˚C; 35-45 mins.  
1. Place all ingredients into a bowl.  
2. Beat with a wooden spoon for 2-3  
minutes or beat in electric mixer for  
1 minute.  
3. Grease and line two 18cm (7in)  
sandwich tins.  
ALL-IN-ONE VICTORIA SANDWICH  
100g (4oz) soft tub margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5ml (1 tsp) baking powder  
4. Place mixture into prepared tins.  
5. Bake: 150-160˚C; 20-30 mins.  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Beat in eggs.  
3. Sift flour and fold into mixture.  
4. Grease and line two 18cm (7in).  
sandwich tins.  
VICTORIA SANDWICH  
100g (4oz) block margarine  
100g (4oz) caster sugar  
2 eggs  
100g (4oz) self raising flour  
5. Divide mixture equally into tins. Level  
tops.  
6. Bake: 160-170˚C; 20-30 mins.  
7. Bake until well risen, golden brown  
and firm to touch.  
16  
Recipes For Fan Oven  
1. Cream fat and sugar until light and  
CHRISTMAS CAKE  
fluffy.  
225g (8oz) butter or block margarine  
225g (8oz) brown sugar  
4 eggs  
2. Add eggs one at a time, beating well.  
3. Sieve dry ingredients. Add gradually  
with mixed fruit, cherries and nuts.  
225g (8oz) plain flour  
4. Bake in lined 20cm (8in) cake tin:  
1
2
130˚C; 2 / -3 hours.  
5ml (1 tsp) mixed spice  
1
It may be necessary to cover top of  
cake with brown paper for final hour  
to prevent overbrowning.  
2
2.5ml ( / tsp) baking powder  
200g (7oz) raisins  
200g (7oz) sultanas  
200g (7oz) currants  
50g (2oz) chopped almonds  
5. Leave in tin to cool a little, before  
turning out.  
6. When cold, prick bottom of cake and  
sprinkle brandy over. Leave for about  
a week before icing.  
75g (3oz) glace cherries (cut in pieces)  
60ml (4 tbsp) brandy (optional)  
1. Cream margarine and sugar until  
light, fluffy and pale in colour.  
2. Add each egg, beating well after  
each addition.  
3. Fold in sifted flour, mixing well.  
4. Place paper cases on baking trays  
and two-thirds fill them with mixture.  
5. Bake until golden brown and springy  
to touch: 170˚C; 15-20 mins.  
SMALL CAKES  
225g (8oz) block margarine  
225g (8oz) caster sugar  
4 eggs  
300g (11oz) self raising flour  
Variations:  
100g (4oz) sultanas  
100g (4oz) chocolate chips  
100g (4oz) chopped glace cherries  
30ml (2 tbsp) cocoa powder mixed to  
paste with water  
Add any of the above with flour  
1. Sift together flour, cream of tartar and  
bicarbonate of soda.  
2. Rub in margarine until mixture  
resembles fine breadcrumbs.  
3. Make a well in centre. Stir in enough  
milk to give fairly soft dough.  
4. Turn onto lightly floured surface.  
SCONES  
450g (1lb) plain flour  
10ml (2 tsp) cream of tartar  
5ml (tbsp) bicarbonate of soda  
100g (4 oz) block margarine  
225ml (8 fl oz) milk  
Variations:  
Sultana scones – add 100g (4 oz)  
sultanas and 50g (2oz) caster sugar  
Knead lightly to remove any cracks.  
3
4
Roll out to about 15mm ( / in). Cut out  
5cm (2in) rounds. Place on baking  
sheet.  
Wholemeal scones – use half quantity  
of wholemeal flour  
5. Knead remaining dough and re-roll.  
6. Bake until well risen and golden  
brown; preheat; 210˚C; 9-12 mins.  
Cheese scones – add 100g (4oz) grated  
cheddar cheese and 5ml (1 tsp) dry  
mustard  
17  
Care and Cleaning  
TURN OFF THE MAIN SWITCH BEFORE CLEANING.  
BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL  
CONTROLS ARE IN THE OFF POSITION.  
NEVER USE BIOLOGICAL WASHING POWDER, HARSH  
ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN  
CHEMICAL CLEANERS OF ANY KIND.  
COOKER FINISH  
CLEANING METHOD  
Cloth wrung out in hot soapy water. Stubborn  
stains can be removed with a cream paste,  
Vitreous Enamel  
Hob, burner caps,  
liquid cleaner or by rubbing with fine steel wool  
soap pads.  
Check that the cleaning agent is approved by the  
Vitreous Enamel Development Council.  
roasting dish, grill pan,  
oven base and roof, inside  
of grill compartment, inside  
of doors, control panel.  
Paint  
Wash with a cloth wrung out in hot soapy water  
only.  
DO NOT USE ABRASIVES.  
Plinth, fascia bottom trim,  
side panels, side trims,  
door fronts  
Similar to paint cleaning above. Use a nylon brush  
to remove any cleaning materials, water or dirt  
from the hob burners.  
Aluminium  
Hob burner bodies  
Chromium Plating  
Wipe with a cloth wrung out in hot soapy water.  
Oven shelves, grill pan grid, A fine steel wool soap pad e.g. Brillo, Ajax, or a  
grill pan handle support.  
chrome or stainless steel cleaner may be used.  
Plastic  
Grill pan handle, door  
handles, control knobs.  
Wipe with a cloth wrung out in hot soapy water.  
Stubborn stains can be removed with a cream  
cleaner.  
NOTE: Strong detergents used in dishwashers may damage the grill pan grid  
finish; clean in soapy water as described in CARE AND CLEANING SECTION.  
18  
Care and Cleaning  
How ‘Stayclean’  
Works  
The surface of the ‘Stayclean’ oven liners are treated on the mottled  
face with a special vitreous enamel which absorbs cooking soils. At  
temperatures of 220oC (425oF) or above, the special surface enables  
these soils to be slowly destroyed. The higher the temperature the  
more effective it is. In most cases normal cooking operation at this  
temperature will permit this cleaning operation to proceed during  
cooking. However if higher cooking temperatures are not used  
regularly it may be necessary, to prevent heavy soiling, to run the  
oven without a meat pan at maximum setting for a couple of hours.  
This may be necessary once a month or once every two or three  
months depending on the type and amount of oven cooking.  
Oven Liners – sides  
It should not normally be necessary to clean the ‘Stayclean’ panels in  
water. If desirable remove the rod shelves and the side panels and  
wash them in warm soapy water, followed by rinsing in clean water.  
19  
Something Wrong with your Cooker?  
Before contacting your Service Office/Installer, check the problem guide below.  
Problem  
Check  
Slight odour or small  
amount of smoke when  
using the cooker for the  
first time.  
This is normal and should cease after a short period.  
Cooker does not work  
at all.  
Check that the switch on the control unit is in the on  
position. If so check that the main fuse has not blown.  
Oven temperature seems  
too high or too low.  
Check that the temperature has been set in accordance  
with the temperature charts. It may be necessary to  
increase or decrease the recommended temperature by  
up to 10oC to suit your taste.  
Oven does not cook  
evenly.  
Check that the temperature and shelf position are as  
recommended in the temperature charts.  
Check that the containers being used in the oven allow  
sufficient air flow around them.  
Check that the cooker is level.  
Hotplates are slow to boil  
or will not simmer.  
Check that your pans conform to the recommendations  
in these instructions.  
Grilling is uneven.  
Check that the grill pan has been correctly positioned.  
Ignition does not work  
If all burners fail to ignite, check that the sparks appear at the  
burners; a clicking noise should be heard. If not check that  
the switch on the control unit is in the on position. If so check  
that the main fuse has not blown. If only one hob burner is  
failing to ignite, check that the parts are sitting correctly and  
that the burner ports are not blocked (see care & cleaning).  
Note: Satisfactory ignition will only be achieved if all hob  
burners are fitted.  
All burners can be lit with a match.  
20  
Installation  
Prior to installation, ensure that the local distributions (nature of the  
gas and gas pressure) and the adjustment conditions are compatible.  
The adjustment conditions for this appliance are stated on the rating  
plate which is fitted below the oven door on the plinth panel. This  
appliance is not designed to be connected to a combustion products  
evacuation device. It must be installed and connected in accordance  
with current installation regulations. Particular attention should be  
given to the relevant requirements regarding ventilation.  
MODEL NUMBER EG21  
Category I  
(G.B. IE)  
2H  
These models are set to burn NATURAL GAS (G20) at 20 mbar  
ONLY and cannot be used on any other gas.  
It is the law that all gas appliances are installed by competent  
persons in accordance with the current edition of the above  
regulations. It is in your interest and that of safety to ensure  
compliance with the law.  
Gas Safety  
(Installation & Use)  
Regulations  
In the UK, CORGI registered installers work to safe standards of  
practice.  
The cooker must also be installed in accordance with BS 6172.  
Failure to install the cooker correctly could invalidate the warranty  
liability claims and could lead to prosecution.  
The cooker may be located in a kitchen, kitchen/diner or a  
bedsitting room, but not in a room containing a bath or shower. The  
cooker must not be installed in a bed-sitting room of less than 20m3.  
Location  
The room containing the cooker should have an air supply in  
accordance with BS 5440: Part 2.  
Provision for  
Ventilation  
The room must have an opening window or equivalent; some rooms  
may also require a permanent vent. If the room has a volume  
between 5 and 10m3, it will require an air vent of 50cm2 effective  
area unless it has a door which opens directly to outside. If the room  
has a volume of less than 5m3, it will require an air vent of 100cm2  
effective area. If there are other fuel burning appliances in the same  
room, BS 5440: Part 2 should be consulted to determine air vent  
requirements.  
21  
Installation  
Technical Data  
Height  
Width  
Depth  
900mm  
Dimension  
500mm  
600mm (excluding door handles)  
1
1
2
2
Gas connection  
Rp / ( / ” BSP female)  
Burner injector  
None  
General  
Pressure test point  
Gas rate adjustment  
Aeration adjustment  
Electrical connection  
None  
230 - 240V ~ 50Hz  
Total Electrical heat input 4.35kW  
HEAT INPUT  
3.0 kW  
BURNER  
INJECTOR  
128  
Hob  
Front left  
Hob  
2.0 kW  
102  
rear left  
Hob  
1.0 kW  
72  
rear right  
Hob  
2.0 kW  
102  
front right  
1.75kW  
2.5kW  
GRILL  
OVEN  
22  
Installation  
The cooker is of type X with regard to protection against overheating  
of surrounding surfaces as defined in BS EN60335-2-6: 1991 it can  
be close fitted below hotplate level. This requires a minimum  
distance of 503mm between cupboard units of hotplate height.  
When installing next to a tall cupboard, partition or wall, for a  
minimum distance of 400mm above hotplate level, allow a side  
clearance of at least 65mm.  
The diagram below illustrates the minimum clearance between the  
cooker and adjacent walls, cupboards etc.  
The wall behind the cooker 150mm below the hotplate and 450mm  
above, and the width of the cooker, must be a non-combustible  
material such as ceramic wall tiles.  
If the cooker is to be fitted close to a corner on the left hand side,  
ensure that there is a clearance of at least 50mm to allow the main  
oven door to open fully for when removing oven shelves.  
The height of the cooker can be adjusted by means of adjustable  
feet in the plinth (900mm - 915mm). Adjust the feet by tilting the  
cooker from the side. Then install the product into position.  
65 mm Min  
503 mm Min  
If a cooker hood is to be installed, refer to the cooker hood  
manufacturers’ instructions regarding fixing height.  
Cooker Hoods  
23  
Installation  
Before moving your cooker check that it is cool, and  
switch off at the cooker control unit.  
Moving the Cooker  
Movement of your cooker is most easily achieved by  
lifting the front as follows:  
Open the grill door sufficiently to allow a comfortable  
grip on the underside front edge of the oven roof,  
avoiding any grill elements.  
Note: Take care in moving the cooker as it is heavy.  
Take care to ensure that any floor covering is not  
damaged.  
Splash Panel  
Kit (Wall Mounted)  
Splashplate optional, apply to Hotpoint Spares  
Department.  
24  
Installation  
Unpack the components from inside the grill and oven: Check that  
Unpacking the  
Cooker  
the following parts are present.  
Grill pan and grid  
Baking dish  
Oven shelves (2)  
Literature  
Grill pan handle  
Pan supports (2)  
Enamelled discs (4)  
Aluminium burner bodies (4)  
The cooker must be fitted with a stability device firmly secured to the  
fabric of the building. The M6 bolt at the top of the rear of the cooker  
can be used to engage a stability chain. Keep the chain clear of  
controls and pipes on the rear of the cooker.  
Stability Chain  
The chain must be fitted to the wall behind the cooker.  
The cooker is designed to match the depth of standard 600mm work-  
tops. An adaptor backplate should, therefore, be fitted within the  
shaded area shown to allow the cooker to be pushed fully to the wall.  
If a forward facing backplate is used, it must be chased into the wall.  
Connecting To  
The Gas Supply  
300  
Connection to the cooker should be made with an approved  
appliance flexible connection to BS 669. A length of 0.9 to 1.25m is  
recommended. The length of hose chosen should be such that when  
the cooker is in situ, the hose does not touch the floor.  
The temperature rise of areas at the rear of the cooker that are likely  
to come in contact with the flexible hose do not exceed 70oC.  
25  
Installation  
WARNING – THIS APPLIANCE MUST BE EARTHED.  
Your cooker should have been checked to ensure that  
the voltage corresponds with your supply voltage, this is  
stated on the rating plate, which is situated on the front  
of the plinth. The cooker must be connected by a com-  
petent person eg. (NICEIC registered contractor) to  
suitable double-pole control unit with a minimum rating  
of 32A and a minimum contact clearance of 3mm,  
which should be fitted adjacent to the cooker, in accor-  
dance with latest IEE regulations.  
The power supply cable should conform to B.S.6004  
with a conductor size of 2.5mm2 minimum.  
The control unit should be easily accessible in the  
event of an emergency, but must be within 2 metres  
of and not directly above an appliance.  
This appliance conforms to EN 55014 regarding  
suppression of radio and television interference.  
Access to the mains terminals is gained by removing  
the rear access cover.  
The mains cable must pass through the cable clamp  
adjacent to the terminal block. Sufficient cable should  
be used to allow the cooker to be pulled out for  
servicing.  
Ensure that the mains cable is routed away from any  
brackets affixed to the rear panel and is not trapped to  
the rear wall when pushing the cooker into  
position between cabinets.  
26  
Installation  
Operational  
Checks  
After installation, check for gas soundness.  
Fit the hob burner bodies, enamelled discs and pan supports.  
Referring to the instructions for use where necessary;  
1. Check that the hotplate burners ignite correctly and burn with a  
steady flame. Check for a steady flame on the low setting.  
2. Check that with the oven set to 230˚C, the oven fan operates  
and the oven heats up.  
3. Check that the grill heats up.  
Instruct the user on the operation of the cooker.  
DISPOSAL OF COOKER  
To minimise the risk of injury to children please dispose of your product carefully and  
safely. Remove all doors and lids (where fitted). Remove the mains cable (where fitted)  
by cutting off flush with the appliance and always ensure that no plug is left in a condition  
where it could be connected to the electricity supply.  
To help the environment Local Authority instructions should be followed for the disposal  
of you product.  
This appliance conforms to the following EEC Directives:  
Low Voltage Equipment  
73/23/EEC  
93/68/EEC  
Gas Appliances  
90/396/EEC  
93/68/EEC  
Electromagnetic Compatibility  
89/336/EEC  
92/31/EEC  
93/68/EEC  
27  
Hotpoint Service Cover  
Satisfaction Guaranteed or Your  
Hotpoint’s Extended Warranties  
Money Back  
Whether you have just one or a number of Hotpoint  
appliances in your kitchen, Hotpoint has a range of  
Service Plans to give you complete peace of mind. They  
enable you to extend your one year labour guarantee so  
that you can have repairs completed FREE during the  
membership period.  
Hotpoint gives you a unique ‘Satisfaction  
Guaranteed’ promise – valid for ninety days after  
you have purchased your Hotpoint product. If there is a  
technical problem with your Hotpoint appliance, just  
call Hotpoint Service (see back page). If necessary we  
will arrange for an engineer to call. If the technical  
problem is not resolved under this Guarantee, Hotpoint  
will replace your appliance or, if you prefer, give you  
your money back. Your statutory rights are not affect-  
ed, and the Guarantee is additional and subject to the  
terms of Hotpoint’s Five Year Parts Guarantee.  
Service Cover  
We offer a number of payment methods;  
cheque, credit card or you can spread the cost and pay  
by direct debit (full details can be obtained on Free  
phone 0800 716356). This covers you for all repairs  
during the period of cover, which can be from 1 to 4  
years. Service Cover also includes loss of food, up to the  
value of £250, in refrigeration appliances.There is also  
an option of Service Cover with Maintenance at an  
additional cost. This includes an annual Electrical and  
Safety check and replacement  
Hotpoint’s Free Five Year Guarantee  
From the moment your appliance is delivered  
Hotpoint guarantees it for FIVE YEARS.  
In the Five Years all replacement parts are FREE  
provided that they are fitted by our own  
Service Engineer. During the first year our  
Engineer’s time and labour is also free.  
Our guarantee covers loss of food in our  
refrigeration and freezer products up to £250  
during the first year, subject to verification by  
one of our engineers.  
After the first year we will charge for our  
Engineer’s time and labour. We do, however,  
operate a range of Service Plans (see opposite)  
which, for an annual payment, enables you to  
cover any repair costs which may be necessary.  
All our service repairs are guaranteed for  
twelve months in respect of our labour and any  
parts fitted.  
of any parts as necessary.  
Kitchen Cover  
An annual payment covers you for all repairs for all your  
Hotpoint appliances which are less than ten years old. It  
also covers the cost of loss of food up to £250 in our  
refrigeration and freezer products. There is also the  
option of Kitchen Cover with Maintenance at an  
additional cost. Any additional Hotpoint appliances  
purchased after you have joined Hotpoint Kitchen Cover  
will automatically be included during the annual period of  
cover without further charge.  
Appliance Registration  
The appliance must be used in the United  
Kingdom, and must not be tampered with or  
taken apart by anyone other than our own  
Service Engineers.  
To ensure that you have the opportunity to benefit from  
any of the above Service Schemes and other offers you  
should complete and return immediately the Appliance  
Registration Form/Questionnaire supplied with this  
appliance. Full details and costs of our Service  
Schemes, together with an application form, will be sent  
to you at the end of the first year of the guarantee.  
You may, however, buy parts which can be  
safely fitted without specialist knowledge or  
equipment. The correct fitting of such parts,  
provided they are genuine Hotpoint spares, will  
not affect your Guarantee. Parts are available  
from our Hotpoint Spares Centres (see back  
page).  
Our guarantee does not cover the cost of any  
repair, or loss of food in refrigeration products,  
due to power failure, accidents or misuse. Nor  
does it cover the cost of any visits to advise  
you on the use of your appliance. Please read  
thoroughly the instruction book supplied with  
this appliance.  
If at any time during the Guarantee period we  
are unable to repair your appliance, we will  
refund any repair costs paid to us in the  
previous twelve months. We will also offer you  
a new appliance at a reduced charge instead of  
a repair.  
Annual Safety/Maintenance Checks  
Hotpoint strongly recommends that all its  
appliances are regularly checked for electrical and  
mechanical safety, whether or not they are covered by a  
Service Plan. Worn door gaskets or hoses may cause a  
leak on an appliance, which could become dangerous if  
neglected.  
Proof of Purchase  
For future reference please attach your purchase receipt  
to this booklet and keep it in a safe place.  
Spares and Accessories  
Spares and accessories can be ordered from your local  
Hotpoint Spares Centre (see back page), using the order  
form enclosed.  
Our Guarantee is in addition to and does not  
affect your legal rights.  
Should you need independent advice on your  
consumer rights, help is available from your  
Consumer Advice Centre, Law Centre, Trading  
Standards Department and Citizens Advice  
Bureau.  
NOTE: Our Engineers will use every effort to avoid  
damage to floor coverings and adjacent units when  
carrying out repairs/service work, but in locations where  
the Engineer advises you that it will be impossible to  
move appliances without risk of damage, he will only  
proceed with your approval that no liability is accepted.  
All Hotpoint servicing is carried out by our own  
Service Organisation located throughout the  
United Kingdom and Eire. We will be happy to  
deal with any problems which you may have.  
28  
Key Contacts  
Service  
Hotpoint has the largest appliance manufacturer’s service team in Europe,  
trained specialists directly employed by us to ensure your complete  
confidence.  
Repair Service  
UK: 08709 066 066  
Republic of Ireland: 1850 302 200  
You will be asked for the following information:-  
Name, address and postcode.  
Telephone number  
Model / Serial number of the appliance  
Clear and concise details of the query or fault  
Place and Date of purchase  
(Please keep the receipt as evidence will be required when the engineer calls).  
Extended Warranty  
To join: UK 08709 088 088  
Republic of Ireland: 1850 302 200  
Genuine Parts & Accessories  
Mail Order Hotline  
UK: 08709 077 077  
Republic of Ireland: (01) 842 6836  
For further product information 08701 50 60 70  
All Hotpoint Services are offered as an extra benefit and do not affect your statutory rights.  
General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB  
.
PRINTED BY SIMLEX FOUR ASHES, WOLVERHAMPTON.  
November 2001 Part no. 4966200005-01  

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