User Instruction Book
for
Hotpoint
Steam Oven
SEO100
................................................
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L i s t o f c o n t e n t s
Introduction
p.57
Steam cooking
General remarks
p.58
p.59
p.60
Your oven, how it works
Accessories
EN
How to install your oven
Electrical connection
Fitting
p.61
p.62
How to use your oven
Setting the time
p.63-64
p.65-66
p.67
Cooking immediately
Managing the water
Delayed cooking
The timer
p.68
p.69
Cooking times
p.70-71
p.72
How to maintain your oven
Changing the light bulb?
Troubleshooting ?
p.73
p.73
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I n t r o d u c t i o n
Dear Customer,
Thank you for buying a Hotpoint oven.
Our design staff have produced a new generation of kitchen equipment, to
make everyday cooking a pleasure.
You will find that the clean lines and modern appearance of your Hotpoint oven
blend in perfectly with your kitchen decor and form a perfect alliance of tech-
nological control, high quality cooking and aesthetic luxury.
Hotpoint also makes a range of products that will enhance your kitchen such
as hobs, extractor hoods, built-in dishwashers, microwave ovens and
refrigerators. There are models to complement your new Hotpoint oven.
Of course, we make every effort to ensure that our products meet all your
requirements, and our Customer Relations department is at your disposal, to
answer all your questions and to listen to all your suggestions.
Hotpoint is certain that by setting new standards of excellence by which com-
parisons can be made, customers will find that Hotpoint appliances offer a bet-
ter and more exciting way of living.
Hotpoint
76
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Steam cooking
General remarks
Used in accordance with the instructions, steam cooking has many advantages over other
methods. Healthy and natural, steam cooking preserves the true taste of your food. A fine
sauce flavoured with aromatic herbs can make all the difference in the world.
Steam cooking is odourless. There is no need to flavour the cooking water with herbs or
EN
spices, though - fish, for example, can be flavoured by placing it on a bed of seaweed, or
chicken on a bunch of rosemary or tarragon.
Meat, fish and vegetables can be cooked simultaneously.
Pasta, rice and purees can be reheated without drying out or sticking to the pan.
Cooking custards, flans, or milky rice dishes is facilitated by steam cookery. Covered in
aluminium foil, the condensation will not reach the food.
There is no need to season prior to cooking, not even the cooking water.
Meat can browned by a quick searing in hot butter on each side.
In comparison to boiling, steam cookery wins hands down.
It is quick: cooking starts immediately, whereas the cooking time of food in boiling water is
only counted from the return of the water to the boil.
It is healthy: the hydro soluble vitamins and minerals are conserved because they barely
dissolve in the condensed water that surrounds the food.
In addition, no fat is used in cooking.
Steam respects the food's own flavour. It adds neither flavour, nor the grilled or fried taste.
It doesn't remove any flavour either, because there is no dilution in water.
The other side of the coin: it is not worth cooking a fish that isn't fresh, or vegetables that
have been forgotten at the back of the refrigerator for a week: in this way - the results will
be catastrophic !
Steam does not transfer tastes or odours, so you can save both time and money by cooking
- side by side but not touching - a fish and a dessert, for example.
Steam is also highly suitable for blanching, defrosting and reheating, as well as keeping
warm - especially sauces.
Meats such as poultry, veal, and pork should be lightly browned in very little oil prior to
cooking, to render them appetisingly golden.
Then finish their cooking by steam.
Foods will cook more quickly and evenly if they are cut into pieces than if they are left whole.
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Your oven, how it works
Display
Indicator
panel
Water supply
tube
Tank
Steam
generator
Channel
The indicator panel in detail
5
4
1
2
3
12
14
9
10
START
STOP
SET
8
13
15
6
11
7
1. Steam cooking control
2. Defrosting button
3. Start/Stop control
4. Time and delay display
or timed period
5. Steam cooking symbol
6. Cooking time symbol
7. End of cooking time symbol
8. Temperature display
9. +/- controls for timer
10. Selector button
11. Autonomous timer
12. Water circuit problem signal
13. Defrosting symbol
14. Display of the cooking period or delayed
start time
15. Control panel locked
78
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A c c e s s o r i e s
Tin ware
Perforated cooking tray to avoid contact between
foods and cooking water.
EN
Condensation collection tray.
Movable stainless steel grill: must always be used in
the oven.
Dishes can be washed in your washing
machine.
Removable
tank
Tank for the independent water supply of your oven.
It can hold about 1 litre (maximum level).
Use of water that is low in calcium will make
cleaning your oven easier.
The use of distilled water is forbidden (not
suitable for food use).
79
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How to install your oven
For a permanent connection, make sure a
system of disconnection that complies with the
installation regulations. The appliance must be
placed in such a way as to leave the plug
accessible if it is flush-fitted.
Electrical
connection
Use of an earthed power socket, connected in
compliance with current safety standards
Your installation must be fitted with a 10 amp device
for thermal protection.
Do not use the oven if the supply cord or its plug are
damaged. In this case, they must be replaced by the
manufacturer, its after-sales service or similarly
qualified persons, to avoid any danger.
Operating voltage ............................................................. 220-240 V ~ 50 Hz
Total power of oven .......................................................................... 2,77 kW
Energy consumption
-Heating to 100°C and maintaining temperature for 1 hour ............... 0,71 kWh
Inside dimensions of oven
Width .............................................................................................. 38,5 cm
Height ............................................................................................. 18,2 cm
Depth .............................................................................................. 33,5 cm
Usable volume ............................................................................. 23,5 litres
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Fitting
EN
560
550
544
20
50
386,5
380
378
595
405
1. Place the appliance in the hole.
The appliance must be horizontal.
Check this position.
2. For improved stability, attach the
oven to the unit using 2 screws, via the
holes provided for this purpose on the
side posts.
3. Carry out the electrical connection.
Make sure that the rating plate
remains accessible after installation.
81
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How to use your oven
The first time the oven is turned on:
Set the time.
Setting the time
SET
The display flashes on
12.00.
Use the + and - buttons to adjust the
time.
Validate
with SET.
1
2
3
3
Changing the time
SET
The time is displayed.
Validate
with SET
Press on the + and - buttons simulta-
1
2 neously until the time starts to flash.
Adjust the time using the + and -button.
If the time set is not validated by the SET button, it is automatically recorded after
one minute.
After one minute of inactivity, display brightness is
reduced, in order to reduce energy.
Reducing energy
consumption
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The control panel can be locked. This can only be
activated when you are not using timed or delayed
cooking features.
Locking the
control panel
SET
SET
EN
A beep sounds and a “key”
appears on the screen.
From this moment, no button is
live.
Hold
down
START/STOP button
for a few seconds.
the
To unlock, hold down
1
2
3
the START/STOP button
for a few seconds. A beep
sounds ans the key
disappears.
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Cooking immediately
The water contained in the tank reaches the cavity via a
Operational
principle
tube. This water is transformed into steam on contact with
a hot surface placed in the lower part of the cavity:
the steam generator.
There is no need to add water to the cooking dish. To
guarantee TRUE STEAM COOKING, your oven is supplied
with a set of tin ware specially designed for cooking to
perfection.
You MUST IMPERATIVELY fill the water tank up to the maximum level
before starting cooking. Put the tank back in place, and push it as far as
possible until it CLICKS INTO PLACE.
When cooking, the appliance gets hot. Hot steam may escape when you
open the door of the appliance. Keep children out of the way.
Steam cooking
Steam cooking at 100°C.
START
STOP
SET
2
3
1
Adjust the cooking time as neces-
Validate with
Press the button
.
2
3
1
sary ( minimum 5 min and maxi-
the
START
A time of 25 minutes is
suggested.
mum 60 min by pressing on + and -
button
button.
START
STOP
SET
The symbol
comes on. When the temperature is reached, 100° becomes cons-
4 tant, and a beep sounds.
In order to avoid altering the results of the cooking, avoid opening the
appliance door during cooking.
84
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Defrosting at 60°C.
Defrosting
START
STO
SET
2
3
1
Adjust the cooking time as
Validate with EN
the START
button.
Press the button
.
2
3
1
4
necessary ( minimum 5 min
and maximum 60 min by
pressing on + and - button.
A time of 40 minutes is
suggested.
START
STOP
SET
The symbol
comes on. When the temperature is reached, 60°C becomes
constant, and a beep sounds.
Modifying the
cooking time
During cooking, you can modify the cooking time by
using the + and - buttons.
You can stop the cooking at all times by pressing on
START/STOP (hold the button down for about
1 second).
If the steam production has not yet started (about
1 minute), the oven will stop immediately and the time
setting will disappear.
Stopping the
appliance during
cooking
If the steam production has already started, the time
passes to 3 minutes and during this period, the steam
evacuates before you open the oven.
At the end of cooking
0m00s displays. The display animation stops. Beeps
are heard for a 3 minute period.
To stop the beeps, press on STOP and open the door.
You MUST IMPERATIVELY empty the tank
In order to make sure the oven is reliable, the fan continues to operate
for a certain period after the end of cooking.
85
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Advice
Freeze small portions; defrosting will be faster, more homogenous and quality will be pre-
served. When semi-defrosted, you can turn over the food items or spread them out (for
example vegetables patties). Protect pastries with a cling wrap or keep the original pack-
aging. Wipe fish and sausages before grilling: humidity stops them from becoming golden
brown. For large pieces (roasts, etc.) proceed in steps by turning the piece over several
times and adjust the time accordingly.
Patties (spinach, etc.)
placed on dish
25 min
In blocks
placed on dish
placed on dish
placed on dish, turned over half way
through
40/45 min
30 min
Trout (whole)
Salmon steak
25 min
15/20 min depending
on thickness
Filets (protected by a cling wrap) placed on dish
Prawns
placed on dish
10/12 min
placed on dish, turned over half way
through
Chicken thighs
40/45 min
Poultry breast (protected by a
film)
Sausages
25 min
25 min
placed on dish
placed on dish, protected by a cling
wrap, placed on the grill
Chops (pork, veal, etc.)
25/30 min
Liver cubes (for skewers)
Mixed berries
to be separated half way through
55/60 min
15 min
placed on dish
Stewed fruit (apple, etc.)
protected by a cling wrap
35/40 min
Doughnuts
kept in packaging, placed on the grill
kept in packaging, placed on the grill
15 min
15 min
Chocolate croissants
Reheating
You can reheat a cooked dish in your steam oven. The dish will not dry out, will not become
overcooked and will not splatter or stick. Adjust steam sequence at 100°C, place the dish
or plate on the grill, protect with aluminium foil or cling wrap to avoid drops of water accu-
mulating and heat for 20 to 25 minutes depending on the dish and your preferences.
Examples:
A plate of sauerkraut: 20 min
A bowl of soup (300 ml): 20/25 min
Managing the water
In case of problems related to the water circuit during cooking,
the 'no water' symbol appears and a beep sounds.This fault is
specifically related to:
- an empty tank,
- a wrongly-fitted tank.
After checking these two points, the cooking will recommence automatically after the door.
86
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Delayed cooking
Steam cooking at 100°C.
You can program the cooking time so that your dish is
ready at a time of your choice.
Steam
cooking
For example:
It is 10 o'clock, and you have to go out, your dish should
be ready at 12 o'clock and it will take 20 minutes to cook.
EN
START
STOP
SE
3
1
2
Validate with
Adjust the cooking time as necessary
( minimum 5 min and maximum
Press the button
A time of 25 minutes
is suggested.
.
3 the SET
1
2
60min) by pressing on + and - button.
button.
For example : 20 min.
SET
SET
4
5
The time and the end of cooking time
symbol display and flash. The
adjustment of the end of cooking time is
now possible:
4
5 Validate with the SET button.
The time and the end of cooking time
become constant.
The symbol for the length of cooking
time displays.
Press the + or - buttons
For example : 12h00
If the programming is not validated by touching SET, the recording of the program
is cancelled, the time display disappears and the time is displayed again.
Modification of
cooking time
and the end
You can consult or modify the length of cooking time
and the end of cooking time, at all times.
To cancel the programming, press START/STOP.
of cooking time
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How to use the timer
Your oven is fitted with an electronic timer that is inde-
pendent of the operation of the oven, and allows time
to be counted down.
Timer
This function is independent of your oven. It can not
order the end of automatic cooking.
However, this function can be used even during
operation of the oven. In this case, the display of the
timer is given priority over the display of the time.
START
STOP
SET
1
2
Adjust to the period required (maximum 9 minutes and 50
Hold the SET button
down for a few sec-
onds. 00m00s and the timer
symbol flash.
2 seconds) using the + and - buttons.
1
After a few seconds, the timer counts down the time.
Once the time has run out, beeps will sound every few sec-
onds. 0m00s displays and flashes.
The beeps can be stopped by holding down SET or
START.
Once the countdown has started, you can modify the
time remaining by holding down SET then pressing the
+ or - buttons.
Modifying and
stopping the
timer
To cancel the timer, hold SET down for a few seconds,
then return the time to 0m00s.
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Cooking times
TIME
VEGETABLES
PREPARATION
REMARKS
Whatever the quantity
40 to 45 min .
35 to 40 min. for the tips, reduce the cooking time
placed upside down in the dish
•
These times
Artichokes (Small)
Asparagus
depend on the
nature, size and
freshness of the
v e g e t a b l e s .
in little flowerets
18 min.
Broccoli
Carrots
Celeriac
Pumpkin
Mushrooms
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
in fine slices
in fine slices
in cubes
Follow
the
i n s t r u c t i o n s
given in the
"Preparation"
column.
EN
in fine strips
Brussels sprouts
Flowers in little bunches
Green shredded
30 to 35 min.
22 min.
•
The cooking
Cabbage
time is the same
regardless of the
quantity to be
cooked.
For example
1 or 4 articho-
kes, same
30 to 35 min.
10 to 15 min.
20 min.
in slices
Courgettes
Chinese artichokes
:
(fresh) stir during cooking
20 min.
35 min
Spinach
(frozen) “
“
“
cooking time.
core removed and cut in two
lengthwise
30 min.
22 min.
Chicory
Fennel
• To check how
well done the
food is, test the
thickest part of
the vegetable; if
it is cooked, it
will not resist.
cut in 2
30 to 35 min.
15 to 20 min.
Green beans
Turnips
Fresh peas
cubed
/
20 to 25 min.
25 min.
cut in 2
Leeks
25 min.
40 to 45 min.
sliced
whole
Potatoes
SHELLFISH
TIME
PREPARATION
REMARKS
•
Arrange the
10 to 12 min.
20 to 25 min.
with aromatic herbs
with aromatic herbs
Scallops
Mussels/Whelks
shellfish on a grill
or glass dish, and
add
a
few
/
25 min.
Crabs/Lobster/
Dublin Bay
Prawns
aromatic herbs
• Arrange seafood
on a bed of sea-
weed.
30 to 35 min.
12 to 15 min.
according to weight
/
FRUITS
CUSTARDS
TIME
PREPARATION
REMARKS
Apples/ pears/
peaches
puree
10 to 15 min.
whole, peeled
Time according
to ripeness
strips of fruit
in ramekins
25 min.
10 min.
Custards
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FISH
TIME
REMARKS
PREPARATION
25 to 30 min.
13 to 15 min.
whole (1kg)
• *Steaks :slices of
fish 2 or 3 cm
thick (180/200g)
per person.
Pike
Cod/hake
steaks (180g)*
whole (1kg)
20 to 25 min.
15 min.
Sea bream
Haddock
Herring
• Always insist on
fillets
very
fresh
20 min.
whole (200g)
products
• Place whole fish
directly into the
dish or on bay lea-
ves, fennel or
other herbs.
• At the end of
cooking, remove
the skin which will
come away easily.
15 to 20 min.
15 min.
steaks (180 g)
Monkfish
Lotte
according to thickness
20 min.
15 min.
whole (250g)
fillets
Mackerel
Whiting/cod
25 to 30 min.
Skate
whole (200g)
15 min.
10 min.
Mullet
Mullets
Dogfish
Salmon
Sole
fillets
thick slice (6 to 10 cm long)
steaks (180/200 g)
fillets
20 min.
15 to 20 min.
10 to 12 min.
20 to 25 min.
20 to 25 min.
steaks (180/200 g)
Tuna
Whole trout (1kg)
whole (200g) 13 to 15 min.
MEATS/
EGGS
REMARKS
TIME
PREPARATION
15 to 30 min.
25 min.
Beef
Pork (filet mignon)
Poultry(breast, fillet)
(Paupiettes)
Joint 800 gr.: 55 to 60 min.
•
The brown
:
Chicken drumsticks 35 to 40 min.
20 to 25 min.
25 min.
under grill in
another dish.
Turkey roast joint : 50 to 60 min.
20 min.
Morteau 400 g piece
Sausages
10 to 15 min.
Black pudding
7 min.
Boiled eggs : Place directly on the grill.
Eggs
Fried eggs : broken in an individual dish on the grill
and cover with cling film
Soft-boiled: Place directly on the grill.
5 to 6 min.
eggs that are very
fresh and stored at
room temperature
8 min.
Hard
/ Cocotte see detailed recipes.
10 to 12 min.
RICE, PASTA
COUCOUS
TIME
REMARKS
PREPARATION
Place directly in a dish, covered with water or milk. The steam is not sufficiently wet to
saturate these foodstuffs that swell. Place a sheet of aluminium foil over the dish to pro-
tect it from the droplets of water.
100g of washed rice - 20 cl of milk -
2 dessertspoons of sugar
•Separate grains
with a fork at the
end of the cooking.
30 min.
Rice pudding
20 min.
Couscous
200g (1/4 litre of water)
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How to maintain your oven
Maintenance
Cavity (after each use)
Wipe out the cavity with a dry cloth after the steam
generator has cooled or leave the cavity to dry out
with the door open.
Water supply tube (Once per month)
EN
Remove the water supply tube by pulling it towards
yourself.
Remove any scale that may have formed on the inside
(using a fine, pointed object such as a skewer or
knitting needle).
Steam generator tube (Once per month)
Pour half a glass of spirit vinegar onto the generator.
Leave to work for a few minutes, clean and rinse with
water.
Do not use sponges, abrasive powder, or descaler.
Cleaning the channel
Dismantle this channel by pulling upwards. Wipe it and
replace it, using the three notches
provided for this purpose.
The oven must not be cleaned with a steam
cleaner.
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Changing the light bulb ?
The bulb is by the far right
corner.
Always switch the oven off at
the mains before
changing the bulb in order to safe-
guard against electric shocks.
- Turn the cover slightly anti-clockwise (left).
- Unscrew the bulb the same way.
The bulb is a :
- 25 W
-
220/240 V
- Type E14 suitable up to 300ºC
- Change the bulb and reassemble the unit
making sure the seals are positioned correctly.
- Switch the oven back on at the mains.
Troubleshooting
IF YOU REALIZE
THAT
POSSIBLE
CAUSES
WHAT SHOULD
YOU DO?
- Check that the tank
has been pushed in
completely.
A fault in the oven
electrical supply.
The display panel is
not lit up.
- Contact the After-
Sales Service.
Electric card out of
order.
The bulb needs
replacing.
- Change the bulb.
- Switch the oven on
at the mains.
The oven is not
switched on at the
mains.
The light doesn't
work.
- Change the fuse.
The fuse has blown.
The door is not shut
correctly.
Water or steam
- Contact the After-
Sales Service.
leaking from the door
during cooking.
The door seal is
faulty.
In all cases, if you are unable to solve the problem yourself,
please contact the After-Sales Service without delay.
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