Hotpoint H151EWH Manuel d'utilisateur télécharger pdf (Page 18)

Food

Scones

Small Cakes

220/230˚C 10-15 mins

190/200˚C approx. 20-25 mins

Temperature and Time Position in Oven

Runners 1 and 4

from bottom of oven

Sponge Sandwich

(fatless)

180/200˚C 7" tins 15-20 mins Runners 1 and 4

from bottom of oven

Swiss Roll 190/210˚C 10-15 mins Runner 4 from

bottom of oven

Semi-rich Cakes

(large)

160/180˚C 6

"-7" tins 1

-1

hrs

8"-9" tins 2-2

hrs

Runner 2 from

bottom of oven

Christmas Cake 140/150˚C according to size and

richness of mixture

Runner 3 from

bottom of oven

Milk Puddings

Baked Egg Custard

140/160˚C 2-2

hrs

140/160˚C 40-50 mins

Runner 3 from

bottom of oven

Meringues

100/110˚C Large 3

-4

hrs

Small 2

-3 hrs

Runner 1 from

bottom of oven

Shortcrust Pastry

(Plate Tarts)

Puff Pastry

190/210˚C 45-50 mins

approx. 220˚C

Runners 1 and 4

from bottom of oven

Yorkshire Pudding

Individual Yorkshire

Puddings

210/220˚C 40-45 mins

210/220˚C approx. 20 mins

Runner 5 from

bottom of oven

Bread (full oven)

Bread (single loaf)

230˚C 50-60 mins Reducing to

230˚C 45-50 mins 210/220˚C

after first

10 mins

Runners 1 and 4

from bottom of oven

Victoria Sandwich

170/190˚C

"-7" tins approx. 20 mins

8"-8

" tins approx. 30 mins

Runners 1 and 4

from bottom of oven

Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full

oven of bread etc.) tins should be interchanged half way through the cooking period.

When baking two trays of scones, small cakes, at the same time, the lower tray may

require to be baked for a few minutes longer than the top tray.

If soft tub margarine is used for cake making, temperatures recommended by the

manufacturers should be followed. Temperatures recommended in this chart refer to

cakes made with block margarine or butter only.

Oven Temperature Chart - Baking

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 24

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Hotpoint H151EWH Manuel d'utilisateur Page 18

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