Gebruiksaanwijzing /service van het product 6665, 6666 van de fabrikant Hotpoint
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6665 & 6666 BUIL T -IN MICROW A VE OVENS Cookery Book & Operating Instructions Retention of this Instruction Book... This Instruction Book must be kept handy for reference as it contains important details on the safe and proper use of the appliance.
Standard Conversion Chart W eight 1 / 2 oz – 15g 1oz – 25g 2oz – 50g 3oz – 75g 4oz – 100g 5oz – 150g 6oz – 175g 7oz – 200g 8oz – 225g 9oz – 250g 10oz – 275g 1 1oz – 300g 12oz .
1 W elcome to Hotpoint Microwave Cooking Thank you for purchasing a Hotpoint Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. This microwave oven has the benefit of Intelligent W ave T echnology .
2 This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by AST A or BSI to BS1362.
3 1. Examine Y our Oven Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door . Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged. 2. Guarantee Y our receipt is your guarantee, please keep safely .
4 1. Switch the oven off at the oven wall switch before cleaning and unplug at socket if possible. 2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth.
5 1. Do not operate the oven without the Roller Ring and Glass T urntable in place. 2. Only use the Glass T urntable specifically designed for this oven. Do not substitute with any other Glass T urntable. 3. If Glass T urntable is hot, allow to cool before cleaning or placing in water .
6 Safety If smoke or a fire occurs in the oven, press Stop/Cancel button and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off the power at the fuse or the circuit breaker panel.
7 9. Meat Thermometer . Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving.
8 Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar , radio, television, telecommunication links and car phones.
General Guidelines PIERCING The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking.
10 DISH SIZE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly . QUANTITY Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.
11 Containers to use When unsure that a cooking container is suitable for use in your microwave, check by the following test: 1. Fill a microwave safe measuring jug with 300ml ( 1 ⁄ 2 pt) cold water . 2. Place it on the turntable alongside the dish to be tested.
12 PLASTIC Many plastic containers are designed for microwave use. Only use T upperware ® containers if they are designed for microwave use. Do not use Melamine – although it is heat resistant it absorbs microwave energy and scorches. Even if a container is microwave safe, do not use for cooking foods high in sugar or fat.
13 Control Panels 6665 (1) Display Window (2) T ime Pads (3) Auto Weight Microwave Programmes (4) Auto Sensor Microwave Programmes (5) Auto Sensor Microwave Programmes (6) Auto Defrost Programmes (7) Microwave Power Setting (8) Rapid-Cook (9) Delay/Stand Pad: This can be used to delay a cooking programme for up to 9 hrs 99 mins.
14 6666 6665 Let’ s Start to Use your Oven 1 Plug in Plug into a 13 amp fused electrical socket. Y ou will be reminded to read your operating instructions. 2 Press Clock Pad Set clock as a 12hr clock. Set time using time pads. Press clock pad again.
15 ● Press Clock Pad “SET TIME” will appear in the display window , and the colon starts to blink. ● Press Time Pads Enter time of day by pressing T ime Pads. e.g. 1 1.25pm (12hr clock) ● Press Clock Pad Colon stops blinking. T ime of day is now locked into the display .
16 Using the the Delay/Stand Feature The Delay/Stand Pad is used as a timing pad either before, during or after a cooking programme. When the Delay/Stand Pad is selected with a time, there is no microwave power in the oven during this time. 1. T o Set a Standing Time: ● Press the Delay Pad ● Set Delay time (max 9hrs 99mins) (10 min.
17 Microwave Cooking and Defrosting ACCESSOR Y TO USE: When using your oven, the glass turntable provided must always be in position. DO NOT place food directly onto the turntable except in the case of Jacket Potatoes or Auto Programme Jacket Potatoes.
18 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).
19 1 Check foods during defrosting. Foods vary in their defrosting speed. 2 It is not necessary to cover the food. 3 Always turn or stir the food especially when the oven “bleeps’ ’. Shield if necessary (see point 5). 4 Minced meat/chops/chicken portions should be broken up or separated as soon as possible and placed in a single layer .
20 Meat Defrosting Time Method Standing Time Beef/Lamb/ 14-16 mins Place in a suitable dish or on an upturned 60 mins Pork Joint 450g (1lb) saucer or use a rack. T urn 3-4 times. Shield. Minced Beef 12 mins Place in a suitable dish. 15 mins 450g (1lb) Break up and turn 3-4 times.
Programme Minimum Maximum Curry 350g (12oz) 1000g (2lb 2oz) Chinese 250g (9oz) 500g (1lb 2oz) Pasta 300g (1 1oz) 1500g (3lb 5oz) Casserole 350g (12oz) 1000g (2lb 2oz) Fresh V egetables 100g (4oz) 800g.
22 This programme is for reheating a curry convenience meal that can be stirred. Foods must be in a suitable microwaveable container and have the film pierced. Place on turntable, press the pad once. Enter the weight then press ST ART . Stir halfway .
23 Auto Sensor Cook and Reheat Programmes for 6666 Adjust to T aste The Sensor programmes cook foods for average tastes. Y ou are able to adjust the cooking programmes to your own taste by pressing the MORE/LESS pad. After selecting the Sensor programme, but BEFORE pressing ST ART .
24 Minimum/Maximum W eights to use on Auto Sensor Programmes Programme Minimum Maximum Chilled Meal 300g (1 1oz) 600g (1lb 5oz) Frozen Meal 300 g (1 1oz) 600g (1lb 5oz) Fresh V egetables 100g (4oz) 80.
To cook FRESH vegetables eg. carrots, cauliflower , not suitable for potatoes. Place prepared vegetables into a shallow container on turntable. Add 90ml (6tbsp) of water . Cover with pierced cling film or lid. Press the pad once. Press ST ART . To cook FRESH fish.
26 Auto Sensor Cook Programmes for 6666 Auto Programmes must ONL Y be used for the foods described below . For perfect results ensure that the oven is cold before using any sensor programme. It is not recommended to keep using the Auto Programmes consecutively .
27 Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power . Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover . Always check food is piping hot and return to oven if necessary .
28 The times given in the charts below are a guideline only , and will vary depending on ST ARTING temperature, dish size etc. HEA TING CA TEGOR Y Y our oven is Heating Category E and this is displayed on the front of your oven door .
29 Reheating Charts CANNED PUDDINGS Creamed Rice 425 g HIGH 2 mins. 624g HIGH 3 mins. Place in a microwave safe bowl on turntable. Cover. Custard 425g HIGH 2 mins. Sponge Pudding 300 g HIGH 2 mins. CANNED VEGET ABLES – Drain where appropriate Carrots, whole 410 g HIGH 3 mins.
30 Reheating Charts POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a ST AND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.
31 Reheating Charts POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a ST AND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.
32 POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a ST AND TIME, especially if they cannot be stirred. The denser the food the longer the stand time. Cooking Charts W eight/ Choice of Time Approx.
33 Cooking Charts W eight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines EGGS – Poached. W ater 45 ml HIGH 50 secs. • Place in a small bowl and heat for 1st cooking time. Egg 1 MEDIUM 30 secs. • Add egg (medium sized).
34 POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a ST AND TIME, especially if they cannot be stirred. The denser the food the longer the stand time. Cooking Charts W eight/ Choice of Time Approx.
35 Cooking Charts W eight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines RICE – Place in a large microwave safe bowl. Easycook Brown 250 g HIGH 15-17 Long Grain White 250 g MEDIUM 14 Use 600 ml (1 pt) boiling water.
36 Cooking Charts W eight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines FRESH VEGET ABLES – Place in shallow microwave safe dish. Peas 450 g HIGH 4-6 Potatoes – boiled 450 g HIGH 6-7 Potatoes – par-boiled 450 g HIGH 4-5 Add 90 ml (6 tbsp) water .
37 Increasing and Decreasing Recipes INCREASING RECIPES • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. T o double the quantity , simply double every ingredient listed. • Do not forget that large quantities will require a larger dish.
38 Soups and Starters I ngredients 8 rashers streaky bacon, stretched and halved 450 g (1 lb) minced pork 60 ml (4 tbsp) breadcrumbs 5 ml (1 tsp) sage 1 onion, finely chopped 15 ml (1 tbsp) lemon juic.
39 Broccoli and S tilton Soup Serves 4 Dish: large bowl 1. Place the butter , oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft. 2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened. 3. Add the broccoli, hot vegetable stock and nutmeg.
40 S tuf fed Citrus Trout Serves 4 Dish: large shallow dish 1. W ash, cut the heads off the fish and pat dry . Pierce the flesh all over . Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish. 2. Pour over the orange and lime juice.
41 I ngredients 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) oil 1 large onion, sliced 600 g (1 1 ⁄ 4 lb) cooked jacket potatoes, sliced (see page 36) 40 g (1 1 ⁄ 2 oz) bu.
42 I ngredients 25 g (1 oz) butter 2 onions, peeled and quartered 1 clove of garlic, crushed 2 courgettes, sliced 1 yellow pepper , sliced 3 ml ( 1 ⁄ 2 tsp) cumin 3 ml ( 1 ⁄ 2 tsp) paprika 15 ml (.
43 MEA T AND POUL TRY Meat and Poultry DEFROSTED JOINTS If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to ST AND for a minimum of 30 mins. before cooking to ensure the centre is fully defrosted.
44 I ngredients 1 onion, diced 1 clove of garlic, crushed 1 green pepper , diced 30 ml (2 tbsp) oil 100 g (4 oz) mushrooms, sliced 225 g (8 oz) lean minced beef 1 glass of red wine 15 ml (1 tbsp) mixe.
45 MEA T AND POUL TRY I ngredients 500 g (1 lb 2 oz) braising steak, cubed 2 large onions, sliced thinly 1 clove garlic, crushed 30 ml (2 tbsp) seasoned flour 15 ml (1 tbsp) brown sugar 300 ml ( 1 / 2.
46 I ngredients 15 ml (1 tbsp) sunflower oil 450 g (1 lb) pork, cubed 1 onion, sliced 1 clove garlic, crushed 1 green pepper , deseeded and cut into strips 15 ml (1 tbsp) paprika 3 ml ( 1 / 2 tsp) gro.
47 I ngredients 400 g (14 oz) new potatoes, cubed 275 g (10 oz) spaghetti 225 g (8 oz) green beans, halved 120 g (4 1 / 2 oz) tub fresh pesto olive oil, for drizzling salt and fresh ground black pepper Pes to Spaghetti Serves 4 Dish: large casserole 1.
48 I ngredients 30 ml (2 tbsp) olive oil 1 onion, finely chopped 2 cm ( 3 ⁄ 4 ”) fresh root ginger , peeled and chopped 10 ml (2 tsp) cumin seeds 3 ml ( 1 ⁄ 2 tsp) turmeric 1 cinnamon stick, bro.
49 I ngredients 1 garlic clove, halved 300 ml ( 1 ⁄ 2 pt) dry white wine 450 g (1 lb) Gruyère cheese, grated 25 g (1 oz) plain flour Pinch of pepper Pinch of grated nutmeg Paprika for sprinkling Swiss Cheese Fondue Serves 4-6 Dish: large 2 litre (4 pt) bowl 1.
50 CHEESE AND EGG DISHES Macaroni Cheese Serves 4 Dish: large dish + jug 1. Cook macaroni in 450ml ( 3 / 4 pt) boiling water on HIGH power for 5-6 mins. or until soft. Drain. 2. Place butter , onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is soft.
51 V egetables and V egetarian • Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes. • Do not mix fresh and frozen vegetables as the cooking times may be different. • Cabbage should be shredded and cooked by power and time.
52 VEGET ABLES AND VEGET ARIAN I ngredients 1 clove of garlic, halved 675 g (1 1 ⁄ 2 lb) potatoes, sliced very thinly pinch nutmeg pepper and salt 150 ml ( 1 ⁄ 4 pt) double cream 25 g (1 oz) butter Gratin Dauphinois Serves 4 Dish: 20 cm (8”) shallow dish 1.
53 VEGET ABLES AND VEGET ARIAN I ngredients 2 onions, chopped 15 ml (1 tbsp) olive oil 2 cloves garlic, crushed 1 large aubergine, chopped 2 courgettes, sliced 1 large red pepper , deseeded and sliced.
VEGET ABLES AND VEGET ARIAN 54 Ingredients 22.5 ml (1 1 ⁄ 2 tbsp) olive oil 1 ⁄ 2 large red onion, chopped 450 g (1 lb) red cabbage, finely shredded 2 eating apples, cored, peeled and sliced 37 ml (2 1 ⁄ 2 tbsp) light muscovado sugar 30 ml (2 tbsp) red wine vinegar 22.
55 I ngredients 385 g (13 oz) can apple slices 100 g (4 oz) margarine 100 g (4 oz) light muscovado sugar 2 eggs 50 g (2 oz) ground almonds 50 g (2 oz) self raising flour 5 ml (1 tsp) ground mixed spice 60 ml (4 tbsp) flaked almonds Almond Eve’s Pudding Serves 4 Dish: 22 cm (8 1 / 2 ”) Pyrex® or microwave safe dish 1.
56 I ngredients 4 medium sized apples 30 ml (2 tbsp) sugar 25-50 g (1-2 oz) mixed dried fruit 25g (1 oz) butter Baked Apples Serves 4 Dish: 20cm (8”) shallow dish 1. Core the apples and score the skin around the middle. 2. Mix together the sugar and fruit and fill the centres of the apples.
57 I ngredients 30 g (1 1 ⁄ 4 oz) unsalted butter 125 g (4 1 ⁄ 2 oz) arborio rice 600 ml (1 pint) milk 50 g (2 oz) granulated sugar 50 g (2 oz) fine plain Continental chocolate, broken into pieces 50 g (2 oz) plain dark chocolate chips Chocolate Riso tto Indulgence Serves 4-6 Dish: Large bowl 1.
58 Sauces CONT AINER SIZE Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over . COVERING DO NOT cover sauces when cooking. STIRRING – IMPORT ANT Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.
59 BAKING Baking Guidelines DISH SHAPE Ring moulds are ideal for baking cakes in, especially dense cakes. They help prevent the outside edge of the cake overcooking before the dense centre is cooked through.
60 BAKING I ngredients 75 g (3 oz) butter or margarine 30 ml (2 tbsp) golden syrup 75 g (3 oz) light brown sugar 150 g (5 oz) porridge oats 50 g (2 oz) raisins Chewy Flapjacks Makes: 8 slices Dish: 20 cm (8”) round flan dish 1. Place butter , syrup and sugar in a bowl and cook on HIGH power for 1-2 mins.
61 PRESERVES I ngredients 450 g (1 lb) soft fruit, washed 450 g (1 lb) caster sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter Soft Fruit Jam Makes approx. 1 1 / 2 lbs jam Dish: large bowl 1. Place all ingredients in a large bowl and stir . Cook on HIGH power for 5 mins.
62 PRESERVES I ngredients 675 g (1 1 / 2 lb) plums or damsons 200 ml (7 fl. oz) water 675 g (1 1 / 2 lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter Plum Jam Makes approx. 2-2 1 / 2 lbs jam Dish: large bowl 1. Prick the plums and place in a large bowl with the water .
63 Questions and Answers T echnical Specifications Rated V oltage: 230-240 V 50 Hz Operating Frequency: 2,450 MHz Input Power: Microwave 1300 W Output Power: Microwave 900 W (IEC-705) 1000 W T urbo Reheat (IEC-705) Outer Dimensions: 510 (W) x 380 (D) x 304 (H) mm Oven Cavity Dimensions: 359 (W) x 352 (D) x 217 (H) mm W eight: 1 1.
64 Index A Adapting Recipes.............................................................................. 37 Apples, poached/stewed................................................................... 33 Arcing...........................................
Index L Lamb guidelines....................................................................................... 43 cooking charts................................................................................ 34 Chops .................................
AFTER SALES SER VICE “No company is better positioned to offer an after sales service on a Hotpoint appliance than us - the manufacturer” As part of our commitment to you, all Hotpoint appliances have the added benefit of a fully inclusive parts and labour guarantee for the first 12 months.
KEY CONT ACTS Repair Service and Information Help Desk UK: 08709 066 066 (Open 8 to 8 Mon - Fri, 8 to 6 Sat & 10 to 4 Sun and Bank Holidays) www .theservicecentre.
Een belangrijk punt na aankoop van elk apparaat Hotpoint 6665, 6666 (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
Als u nog geen Hotpoint 6665, 6666 heb gekocht dan nu is een goed moment om kennis te maken met de basisgegevens van het product. Eerst kijk dan naar de eerste pagina\'s van de handleiding, die je hierboven vindt. Je moet daar de belangrijkste technische gegevens Hotpoint 6665, 6666 vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Hotpoint 6665, 6666 leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Hotpoint 6665, 6666 krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Hotpoint 6665, 6666 bent, maar toch heb je de instructies niet gelezen, moet je het doen voor de hierboven beschreven redenen. Je zult dan weten of je goed de alle beschikbare functies heb gebruikt, en of je fouten heb gemaakt die het leven van de Hotpoint 6665, 6666 kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Hotpoint 6665, 6666 . Bijna altijd, zal je daar het vinden Troubleshooting met de meest voorkomende storingen en defecten #MANUAl# samen met de instructies over hun opplosinge. Zelfs als je zelf niet kan om het probleem op te lossen, zal de instructie je de weg wijzen naar verdere andere procedure, bijv. door contact met de klantenservice of het dichtstbijzijnde servicecentrum.
