Hotpoint Ariston CI 6I FA R/HA Mode D'emploi page 30

O en cooking a ice ta le
DISHES
Biscuit cakes (without yeast)
White cheese tart
Tarts made using leavened dough
Tart cases (crumbly sweet pastry)
Pies (shortcrust or puff pastry)
Cream puffs
Mini sweet pastries (natural
yeast)
Large sweet pastries (natural
yeast)
Biscuit dough
Crumbly sweet pastry
Puff pastry
Amaretti, coconut balls
Leavened dough
White meringues
Golden meringues
Pudding
Cream desserts and flans,
semolina
Rice desserts
Soufflé
FRUIT Stuffed or foil-baked fruit
DISHES
Yoghurt
Dried foods mushrooms, herbs, sliced fruit or vegetables, etc.
Automatic cooking modes
Mode Cooking programme recommended for ...
Roast
Meat roasts
beef
Sponge cake with yoghurt and pound
cake (with baking powder)
Fruit tarts (short crust pastry or puff
Baked pastry, with or without flan filling)
cakes
Puff pastry
Desserts without yeast (clafoutis, almond
pithivier, country-style cake, etc.)
Pizzas Deep-pan pizza, focaccia (bread dough)
Bread ***
* The cooking times listed above are intended as guidelines only and may be modified to suit personal tastes. Oven preheating times are set by default and cannot be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be modified by the user, taking the
default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
30
All manuals and user guides at all-guides.com
EXAMPLES
sponge cake, sponge fingers, swirled biscuits,
brownies, etc.
sugar pie, fruit brioche loaf, etc.
fresh fruit tarts (strawberry, raspberry, etc.)
pear pie, etc.
profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
etc.
croissants, sugar pie, plain brioche (no filling),
mini savarin cakes, etc.
Kugelhopf, brioche, panettone, sweet bread,
etc.
biscuits in paper trays, scooping biscuits, etc.
shortbread, spritz cookies, plain biscuits, etc.
various types of puff pastry dessert, etc.
coconut or almond amaretti
mini-brioches, mini-croissants, etc.
pudding made with bread or brioche, rice
pudding
crème caramel, crème brûlée, chocolate flan,
etc.
riz condé rice pudding, Imperial rice pudding,
etc.
liqueur soufflé, fruit soufflé, etc.
baked apples, etc.
EXAMPLES FUNCTION
Low temperature
Low temperature
EXAMPLES
roast veal
roast pork
roast chicken
leg of lamb
fruit cake, marble cake, pound cake,
etc.
apple tart, Mirabelle plum tart, pear
tart, etc.
apple puffs, country-style tarts,
pastries, etc.
FUNCTION TEMPERATURE
200 °C
200 °C
180 °C
180 °C
Baked cakes or Multilevel 220 °C
190 °C
180 °C
160 °C
180 °C
200 °C
200 °C
Baked cakes or Multilevel
180 °C
180 °C
70 °C
110 °C
190 °C
160 °C
Baked cakes or Multilevel
180 °C
200 °C
Multilevel 200 °C
TEMPERATURE
40 °C
65 °C
Dripping pan
SUPPORT
level
On dripping pan or baking
2
pan
cake tin on grille 2
cake tin on grille 2
on dripping pan 2
on dripping pan 2
2
2
SUPPORT
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan (with
baking beans weighing the
pastry down )
cake tin on dripping pan
on dripping pan
on dripping pan
on dripping pan or cake tin on
dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
cake tin on dripping pan
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
cake tin on dripping pan
cake tin on dripping pan
cake tin or foil pouch on
dripping pan
SUPPORT
baking dish on dripping pan
on grille
Cooking time
Oven at start
(minutes)
Cold
45**
Cold
28** Hot or cold
55 Cold