Hotpoint Oven SEO100 User Manual

User Instruction Book  
for  
Hotpoint  
Steam Oven  
SEO100  
................................................  
 
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  
75  
 
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  
 
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.  
77  
 
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  
 
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  
 
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  
80  
 
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  
 
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  
82  
 
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.  
83  
 
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  
 
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  
 
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  
 
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  
87  
 
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.  
88  
 
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  
89  
 
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)  
90  
 
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.  
91  
 
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.  
92  
 

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