Hotpoint FN 56 T XA AUS S Mode d'emploi télécharger pdf (Page 11)

AUS

DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT

CANAPES AND

STARTERS

Savoury sponge cake

made with yoghurt

savoury sponge cake with olives, tuna, etc. Baked cakes or Multilevel 160 °C cake tin on dripping pan

Country-style pie cheese country-style pie, salmon pastry, … Baked cakes or Multilevel 200 °C on dripping pan

Terrines fish, meat, vegetable, foie gras terrines, etc. Traditional oven 160 °C

terrine mould on dripping pan (bain-

marie filled with hot water)

“En cocotte” dishes

poultry liver pie, salmon mousse, eggs en cocotte,

etc.

Traditional oven 160 °C

baking dish on dripping pan (bain-

marie filled with hot water)

Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc. Multilevel 200 °C cake tin on dripping pan

I LEGUMI

Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc. Multilevel 200 °C

on dripping pan

or cake tin on dripping pan

Braised vegetables en

cocotte

lettuce, saffron carrots, salsify, etc. Traditional oven 200 °C baking dish on dripping pan

Flan mushroom flan, vegetable pancake, etc. Traditional oven 160 °C

baking dish or cake tin on dripping

pan (bain-marie filled with hot water)

Terrines vegetable terrines Traditional oven 160 °C

cake tin on dripping pan (bain-marie

filled with hot water)

Soufflé asparagus soufflé , tomato soufflé, etc. Multilevel 200 °C cake tin on dripping pan

Dishes with a crust vegetable pie, etc. Multilevel 200 °C on dripping pan

Baking in foil (“en

papillote”)

truffles, etc. Multilevel 200 °C foil pouch on dripping pan

Rice Pilaff Traditional oven 180 °C tray on plate

Oven cooking advice table

DISHES EXAM PLES FUNCTION TEMPERATURE SUPPORT

MEAT

Spit-roast poultry chicken, young cockerel Rotisserie 270 °C rotisserie spit support

Large braised cuts

whole braised leg, large capon or

turkey, etc.

Multilevel

180°C (a third of the

way through cooking,

lower to 160°C)

meat on dripping pan (baste

with cooking juices at

regular intervals)

Sautéed meat en cocotte,

traditional dishes

beef bourguignon, rabbit cacciatora,

veal Marengo, lamb stew, Basque

chicken, etc. Hotpot, terrine, etc.

Conventional oven 190 °C

casserole dish on dripping

pan

Grilled meat

grilled steak, chops, sausages, kebabs,

chicken drumsticks, etc.

Grill 200 °C

on grill (shelf level depends

on thickness of fish)

Meat with a crust beef Wellington, leg with a crust, etc. Multilevel 200 °C

on dripping pan (for large

cuts, lower to 160 °C after

the pastry has cooked)

Salt-crusted dishes salt-crusted poultry, etc. Multilevel 240 ℃

meat on dripping pan or tray

on dripping pan

FISH

Grilled fish and kebabs

sea bass, mackerel, sardines, mullet,

tuna, etc.

Grill

180 ℃

on grill (shelf level depends

on thickness of fish)

Whole (stuffed) fish bream, carp, etc. Multilevel 200 °C on dripping pan

Fish fillet (with wine or other

liquid)

salmon, rock-fish, cod, sea bass, etc. Conventional oven 200 °C on dripping pan

Baking in foil (“en papillote”) sole, dab, scallops, etc. Multilevel 200 °C on dripping pan

Fish with a crust (puff pastry or

shortcrust pastry)

salmon, kebabs, etc. Multilevel 200 °C on dripping pan

Soufflé scallops, etc. Multilevel 200 °C cake tin on dripping pan

Salt-crusted fish sea bass, carp, etc. Multilevel 240 °C

fish on dripping pan or tray

on dripping pan

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Hotpoint FN 56 T XA AUS S Mode d'emploi Page 11

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