Hotpoint BD52 BD62 - Manual (Page 30)

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Main Oven - Fan Oven Cookery Notes
Since a fan oven heats up more quickly,
and generally cooks food at a lower
temperature than a conventional oven,
pre-heating the oven is often
unnecessary. However, foods such as
bread, scones Yorkshire pudding, do
benefit from being placed in a pre-
heated oven.
The charts are a guide only, giving
approximate cooking temperatures
and times. To suit personal taste and
requirements, it may be necessary to
increase or decrease temperatures by
10˚C.
Because the fan oven cooks so
efficiently, we recommend that
when cooking any recipes not
designed for a fan oven, you reduce
the temperature by about 25˚C and the
time by about 10 minutes in
the hour. If large quantities are being
cooked it will be necessary to
increase the cooking time somewhat to
compensate for the extra
oven load.
Unless otherwise indicated in the
charts, food is placed in a cold
oven, i.e. without pre-heating. If food is
placed in an already hot oven, the
suggested cooking time should be
reduced, depending on the type and
quantity of food being cooked.
It should be noted that at the end of a
cooking period there may be a
momentary puff of steam when the
oven door is opened, this will disperse
in a few seconds and is a perfectly
normal characteristic of an oven with a
good door seal.
Oven Positions
Since the distribution of heat in the fan
oven is very even, most foods will cook
satisfactorily on any shelf position, but
the shelves should be evenly spaced:
To ensure even circulation do not use
meat pans larger than 390 x
300mm (15ins x 12ins) and baking trays
no larger than 330 x 255mm (13ins x
10ins), these should be positioned
centrally on the oven shelf.
– Do not fit shelves upside down.
– Never use more than 3 shelves in
the oven as air circulation will be
restricted.
– Food or cooking utensils should
not be placed on the floor of the
oven.
To avoid unnecessary cleaning, rod
shelves which are not in use should be
removed from the oven.