Hotpoint SC88X - Manual (Page 12)

1 2
Setting m ade Type of food W eig-
ht (in
kg)
Position of
the rack from
the oven
bottom
Preheating
tim e (m in.) Therm ostat
setting
Cooking
tim e
(m in.)
1 Traditional
f
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
1
1
1
-
1
3
3
3
3
3 15
15
15
15
15 200
200
200
180
180
65-75
70-75
70-80
15-20
30-35
2 Pastry
g
Tarts
Fruit cakes
Plum cake
Sponge cake
Stuffed pancakes
(on 2 racks)
Sm all cakes (on 2 racks)
Cheese puffs (on 2 racks)
Cream puffs (on 3 racks)
Biscuits (on 3 racks)
M eringues (on 3 racks)
0.5
1
0.7
0.5
1.2
0.6
0.4
0.7
0.7
0.5
3
2/3
3
3
2-4
2-4
2-4
1-3-5
1-3-5
1-3-5
15
15
15
15
15
15
15
15
15
15 180
180
180
160
200
190
210
180
180
90
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
3 Fast
cooking
h
Frozen food
Pizza
Courgette and prawn pie
Country style spinach pie
Turnovers
Lasagne
G olden Rolls
Chicken m orsels
0.3
0.4
0.5
0.3
0.5
0.4
0.4 2
2
2
2
2
2
2 -
-
-
-
-
-
- M ax
200
220
200
200
180
220
15-18
25
30-35
20-25
35
25-30
15-20
Pre-cooked food
G olden chicken wings
0.4 2 - 200 20-25
Fresh Food
Biscuits (short pastry)
Plum cake
Cheese puffs
0.3
0.6
0.2 2
2
2 -
-
- 200
180
210
15-18
45
10-12
4 M ulti-
cooking
i
Pizza (on 2 racks)
Lasagne
Lam b
Roast chicken + potatoes
M ackerel
Plum cake
Cream puffs (on 2 racks)
Biscuits (on 2 racks)
Sponge cake (on 1 rack)
Sponge cake (on 2 racks)
Savoury pies
1
1
1
1+1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
12
10
10
15
10
10
10
10
10
10
15 230
180
180
200
180
170
190
180
170
170
200
15-20
30-35
40-45
60-70
30-35
40-50
20-25
10-15
15-20
20-25
25-30
5 Pizza
j
Pizza
Roast veal or beef
Chicken
0.5
1
1
3
2
2/3
10
10
10 220
220
180
15-20
25-30
60-70
6 G rill
k
Soles and cuttlefish
Squid and prawn kebabs
Cuttlefish
Cod filet
G rilled vegetables
Veal steak
Sausages
Ham burgers
M ackerels
Toasted sandwiches (or
toast)
0.7
0.6
0.6
0.8
0.4
0.8
0.6
0.6
1
n.° 4-6
4
4
4
4
3/4
4
4
4
4
4
-
-
-
-
-
-
-
-
-
- 100%
100%
100%
100%
100%
100%
100%
100%
100%
100% 10-12
8-10
10-15
10-15
15-20
15-20
15-20
10-12
15-20
3-5
7 G ratin
l
G rilled chicken
Cuttlefish 1.5
1.5 2
2 12
12 200
200 55-60
30-35
N.B.: cooking tim es are approxim ate and m ay vary according to personal taste. W hen cooking using the grill or
gratin, the dripping pan m ust always be placed on the 1st oven rack from the bottom .
Cooking Chart
Cooking
Function Shelf position
from bottom of
the oven.
(on 2 shelves)
(on 2 shelves)
(on 2 shelves)
(on 3 shelves)
(on 3 shelves)
(on 3 shelves)
NB. The cooking times shown in this chart are approximate and may vary according to personal taste.
(on 2 shelves)
(on 2 shelves)
(on 2 shelves)
(on 2 shelves)
(on 1 shelf)
Baking Pastry