Hotpoint BD52B/2 - Manual (Page 26)

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GB
Main Oven
Temperature Chart
Baking Conventional Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)
Food Pre-heat Temperature °C Time in mins. Shelf Position
Scones Yes 220/230 10-15 2nd from bottom
Small Cakes Yes 180/190 15-25 3nd from bottom
Victoria Sandwich Yes 160/170 20-30 3nd from bottom
Sponge Sandwich (fatless) Yes 170/180 15-20 3nd from bottom
Swiss Roll Yes 190/200 8-12 3nd from bottom
Semi-rich Fruit cakes Yes 150/160 1¼ hrs. 7" 2nd from bottom
Rich Fruit Cakes Yes 130/140 Depending on recipe and size 2nd from bottom
Shortcrust Pastry Yes 180/190 Depending on use 2nd or 3rd from bottom
Puff Pastry Yes 190/200 Depending on use 2nd or 3rd from bottom
Yorkshire Pudding Yes 190/200 40-45 3nd from bottom
Individual Yorkshire Pudding Yes 200/210 20-30 3nd from bottom
Milk Pudding Yes 140/150 1¼ - 2 hrs. 2nd from bottom
Baked Custard Yes 130/140 40-50 3nd from bottom
Bread Yes 190/200 25-35 3nd from bottom
Meringues Yes 80/90 3 - 3½ hrs. 3nd from bottom
Baking Fan Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)
Food Pre-heat Temperature °C Time in mins.
Scones Yes 210/220 9-12 approx.
Small Cakes No 170/180 15-25 approx.
Victoria SandwichNo 160/170 20-30 approx.
Sponge Sandwich (fatless) Yes 180/190 15-20 approx.
Swiss Roll Yes 190/200 12-15 approx.
Semi-rich Fruit cakes No 140/150 1¼ - ½ hrs. approx.
Rich Fruit Cakes No 130/140 Depending on size
Shortcrust Pastry No 190/200 Depending on size
Puff Pastry No 190/200 Depending on size
Yorkshire Pudding Yes 180/190 40-50 approx.
Individual Yorkshire Pudding Yes 190/200 20-25 approx.
Milk Pudding No 130/140 1½ - 2 hrs. approx.
Baked Custard No 140/150 35-45 approx.
Bread Yes 200/210 30-35 approx.
Meringues No 80/90 3 - 4 hrs. approx.
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10°C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Note: Where times are stated, they are approximate only.