Hotpoint BD52 BD62 - Manual (Page 33)

33
M
a
in O
v
en T
emp
er
a
tur
e C
har
t
Note:
Where times are stated, they are approximate only.
Scones Food
Pre- heat
Yes
220
10-15 mins.
2nd from bottom 3rd from bottom 3rd from bottom 3rd from bottom 3rd from bottom 2nd from bottom
2nd or 3rd
from bottom
2nd or 3rd
from bottom
2nd or 3rd
from bottom
3rd from bottom 3rd from bottom 2nd from bottom 3rd from bottom 3rd from bottom 3rd from bottom
15-25 mins. 20-30 mins. 15-20 mins.
8-12 mins. 1 1
/ 4
hrs. 7”
Depending on
recipe and size
Depending
on use
Depending
on use
40-45 mins. 20-30 mins.
1 3
/ 4
-2 hrs.
40-50 mins. 25-35 mins.
3 -3
1
/ 2
hrs.
180 160
170/180 190/200 150/160 130/140 180/190 190/200 190/200 200/210 140/150 130/140 190/200
80/90
Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
Temperature
˚C
C
o
n
v
en
tional O
v
en
F
an O
v
en
Time
B
a
k
ing
Small Cakes Victoria Sandwich Sponge Sandwich (Fatless) Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Pudding Baked Custard Bread Meringues
Yes
210/220
9-12 mins. approx.
15-20 mins.
approx.
20-25 mins.
approx.
15-20 mins.
approx
12-15 mins
approx.
1 1
/ 4
- 1
1
/ 2
hrs.
approx.
Depending
on size.
Depending
on size.
Depending
on size
40-50 mins.
approx.
20-25 mins.
approx.
1 1
/ 2
- 2 hrs.
approx.
35-45 mins.
approx.
30-35 mins.
approx.
3-4 hrs. approx.
170/180 160/170 170/190 180/200 140/150 130/140 190/200 190/200 180/190 190/200 130/140 140/150 200/210
80-90
No No Yes Yes No No No No Yes Yes No No Yes No
Shelf
Position
Pre- heat
Temperature
˚C
Time
Note:
If soft tub margarine is used for cake making, we would recomme
nd 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 margar
ine or butter only.