Hotpoint BS89EX Operating Instructions Manual
Text of the manual
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547 mm. min.
560 mm.
45 mm.
width 43.5 cm
height 32 cm
depth 40 cm
56 l
voltage: 220 - 240 V~ 50/60Hz
maximum power absorbed 2800 W
(see data plate)
Directive 2002/40/EC on the label of
electric ovens. Standard EN 50304
Energy consumption for Natural
convection – heating mode:
Traditional mode
Declared energy consumption for
Forced convection Class – heating
mode: Baking
This appliance conforms to the
following European Economic
Community directives: 73/23/EEC
dated 19/02/73 (Low Voltage) and
subsequent amendments -
89/336/EEC dated 03/05/89
(Electromagnetic Compatibility) and
subsequent amendments -
93/68/EEC dated 22/07/93 and
subsequent amendments.
2002/96/EC
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GUIDES for the
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position 4
position 3
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SELECTOR
Knob
THERMOSTAT
knob
DISPLAY
TIME SETTING
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LIGHT
button
TIMER
knob
TEMPERATURE
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END OF COOKING
icon
CLOCK
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DURATION
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TIMER
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Preheating
indicator
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Roast pork
Biscuits (shortcrust pastry)
Pies / Tarts
1.5
1.5
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1
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1
2
2
2
2
2
2
1
1
1
1
1
1
Yes
Yes
Yes
Yes
Yes
Yes
200-210
200-210
200
200-210
180
180
70-80
60-70
70-75
70-80
15-20
30-35
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Pizza on 2 racks
Pies on two racks/cakes on 2 racks
Sponge cake on 2 racks (on the dripping pan)
Roast chicken + potatoes
Lamb
Mackerel
Lasagne
Cream puffs on 2 racks
Biscuits on 2 racks
Cheese puffs on 2 racks
Savoury pies
1+1
1
1
1
2 and 4
2 and 4
2 and 4
1 and 2/3
2
1 or 2
2
2 and 4
2 and 4
2 and 4
1 and 3
1 and 3
1 and 3
1 and 3
1 and 3
1
1
1
1 and 3
1 and 3
1 and 3
1 and 3
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
220-230
180
170
200-210
190-200
180
190-200
190
190
210
200
20-25
30-35
20-25
65-75
45-50
30-35
35-40
20-25
10-20
20-25
20-30
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Mackerel
Sole and cuttlefish
Squid and prawn kebabs
Cod fillet
Grilled vegetables
Veal steak
Sausages
Hamburgers
Toasted sandwiches (or toast)
Spit-roast chicken using rotisserie spit (where
present)
Spit-roast lamb using rotisserie spit (where present)
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0.7
0.7
0.5
0.8
0.7
4 or 5
4 or 6
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4
4
4
3 or 4
4
4
4
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3
3
3
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3
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3
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No
No
No
No
No
No
No
No
No
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100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
15-20
10-15
8-10
10-15
15-20
15-20
15-20
10-12
3-5
70-80
70-80
Grilled chicken
Cuttlefish
Spit-roast chicken using rotisserie spit (where
present)
Spit-roast duck using rotisserie spit (where present)
Roast veal or beef
Roast pork
Lamb
1,5
1
1,5
1,5
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1
1
2
2
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2
2
2
2
2
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No
No
No
No
No
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210
200
210
210
210
210
210
55-60
30-35
70-80
60-70
60-75
70-80
40-45
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Pizza
Focaccia bread
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0.5
2
2
1
1
Yes
Yes
220
200
15-20
20-25
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Fruit cakes
Sponge cake made with yoghurt
Small cakes on 2 racks
Sponge cake
Cream puffs on 3 racks
Biscuits on 3 racks
Filled pancakes
Meringues on 3 racks
Cheese puffs
0.5
1
0.7
0.7
0.6
0.7
0.7
0.8
0.5
0.5
2 or 3
2 or 3
2 or 3
2 and 4
2 or 3
1, 3 and 5
1, 3 and 5
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1, 3 and 5
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1 or 2
1 or 2
1 or 2
1 and 3
1 or 2
1, 2 and 4
1, 2 and 4
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Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
180
180
170-180
180-190
160-170
180-190
180
200
90
210
25-35
40-50
45-55
20-25
30-40
20-25
20-25
30-35
180
20-25
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Courgette and prawn pie
Country style spinach pie
Turnovers
Lasagne
Golden Rolls
Chicken bites
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0.4
0.5
0.3
0.5
0.4
0.4
2
2
2
2
2
2
2
1
1
1
1
1
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250
200
220
200
200
180
220
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20
30-35
25
35
25-30
15-20
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2
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200
180
210
15-18
45
10-12
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Rising process for dough made with yeast (brioches,
bread, sugar pie, croissants, etc.)
2
1
40
30-60
! The cooking times listed above are intended as guidelines only and may be modified according to personal tastes. Oven preheating times are set as standard and may not be
modified manually.
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