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A few examples of cooking on one level – Hotpoint SC98 User Manual

Page 13

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A FEW EXAMPLES OF COOKING ON ONE LEVEL

Dish

Cooking mode

Temperature

Time

Shelf level

Remarks

Preheat

Bread (1 kg loaf)

Multicooking

210°C

30-35'

2

on backing tray

Yes

Savoury pasties

Multicooking

200°C

20-25'

Depending on thickness

2

on backing tray

Yes

Pizza (bread dough)

Pizza

240°C

10-15'

1

on backing tray

Yes

Quiche

Pizza

220°C

30'

1

Tin on backing tray

Yes

Cheese soufflé

Multicooking

200°C

30-40'

2

Tin diam. 20 cm on backing

tray

Yes

Pâté

Traditional

180°C

50-60'

2

Bain-marie on backing tray

(start with hot water)

Yes

Leg of lamb

Gratin

210°C

1 hour for 1,5 à 2 kg

2-1*

Meat on shelf

No

Potatoes au gratin

cooked with cream

Gratin

200°C

40-45'

Depending on thickness

2

Tin on backing tray

Yes

Fish

Traditional

Gratin

Grill

200°C
240°C
250°C

Depending on type and

thickness of fish

2

2-1*
2-1*

Fillets + liquid, enamelled tray

Whole on shelf

Fish on shelf for grilling

Yes

Chicken

Gratin

Rotisserie grill

210°C
250°C

1 hour for

1,2 à 1,5 kg

2-1*
3-1*

Meat on shelf

Rotisserie,oven door shut

No

Roast beef

Gratin

210°C

Depends on how well

cooked required

2-1*

Meat on shelf

No

Roast pork

Gratin

210°C

1 hour for 1kg

2-1*

Meat on shelf

No

Roast veal

Gratin

210°C

1 hour for 1kg

2-1*

Meat on shelf

No

Stuffed tomatoes

Multicooking

200°C

20-25'

2

Tin on backing tray

Yes

Frozen meals

Fast cooking

Follow

instructions on

packet

Follow instructions on

packet

2

Tin on backing tray

No

Lasagne

Fast cooking

200°C

Depending on

thickness

2

Tin on backing tray

No

Moussaka

Fast cooking

200°C

Depending on

thickness

2

Tin on backing tray

No

Buns

Pastry

160°C

35-45'

2

Aluminium tin on backing tray

Yes

Cake

Pastry

160°C

60'

2

Aluminium tin on backing tray

Yes

Profiteroles

Pastry

200°C

20-25'

2

Small savoury profiteroles on

backing tray

Yes

Crème caramel

Traditional

180°C

30'

2

Individual ramekins in bain-

marie (start with hot water)

Yes

Sponge cake

Pastry

190°C

30'

2

Aluminium tin on backing tray

Yes

Macaroons

Pastry

180°C

15-20'

Depending on thickness

2

on backing tray

Yes

White meringues

Pastry

70-80°C

3 hour

Depending on thickness

2

Drying small meringues

Yes

Blond meringues

Pastry

110°C

2 hour

Depending on thickness

2

Drying small meringues

Yes

Baked apples

Multicooking

210°C

20-25'

Depending on thickness

2

Tin on backing tray

Yes

Shortbread biscuits

Pastry

190°C

10-15'

2

on backing tray

Yes

Apple tart

Pizza

220°C

30'

1

Cake tin on backing tray

Yes

Shortbread biscuits

Ventilated oven

190°C

10-15'

2

Aluminium baking tin on

backing tray

Yes

Jam tart

Ventilated oven

190°C

15-25'

2

Aluminium baking tin on

backing tray

Yes

Savoury biscuits

Ventilated oven

190°C

10-15'

2

Aluminium baking tin on

backing tray

Yes

X - Y* in the "Shelf level" column
X = shelf or spit rod at level X
Y = baking tray at level Y to catch the roasting juices

Reminder: always place the shelf with the indentations facing downwards

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