Hotpoint SX995X - Manual (Page 10)

10
Cooking Chart
STATIC OVEN COOKING
GRILLING
Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain
food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then
increase them if necessary. The 1
st guide rail is understood as being the lowest position.
Type of dish Cooking time
(minutes)
Position
of shell
Chops (0.5 kg) min. 25 3 rd guide rail
Sausages min. 15 2 nd guide rail
Grilled chicken (1 kg) min. 60 1 st guide rail
Veal on the spit (0.6 kg) min. 60 -
Chicken on the spit (1 kg) min. 60 -
Type of dish Temperature Cooking time Type of dish Temperature Cooking time
Pastries and cakes (°C) minutes Meat (°C) hours
Fruit pie 130 60 - 70 Turkey (4-8 kg) 160 3 - 4 1/2
Meringues 130 30 - 40 Goose (4-5 kg) 160 4 - 4 1/2
Sponge cake 150 20 - 30 Duck (2-4 kg) 170 1 1/2 - 2 1/2
Angel cake 160 40 - 50 Capon (2 1/2 - 3 kg) 170 2 - 2 1/2
Madeira cake 160 40 - 50 Braised beef (1 - 1 1/2 kg) 160 3 - 3 1/2
Chocolate cake 170 30 - 40 Leg of lamb 160 1 - 1 1/2
Flat sweet loaf 170 40 - 50 Roast hare (2 kg) 160 1 - 1 1/2
Puffs 200 15 - 20 Roast pheasant 160 1 - 1 1/2
Flaky pastry biscuits 200 15 - 20 Chicken (1 - 1 1/2 kg) 170 1 - 1 1/2
Mille feuilles 200 15 - 20
Fish 200
minutes
15 - 25 Short pastry 200 15 - 20
shelf
The 1st guide rail is the lowest position.