Hotpoint Ariston CI 65S E9 R /HA Guide De Mise En Marche Et Entretien page 25

Oven cooking advice table
DISHES
Savoury tarts and pies
(shortcrust or flaky pastry)
Deep pan pizzas made with
bread dough (or frozen ready-
made pizzas)
Pizzas (other doughs)
Savoury bread
Country pies
Terrines
Ramekins
Soufflés
Food requiring browning
Au gratin
Stuffed vegetables
Vegetable casseroles
Flans
Terrines
Soufflés
Pies
Foil parcels
Rice
DISHES
Roast poultry
Poultry on the spit
Roasts
large pieces of braised meat
Meat casseroles and traditional
dishes
Grilled meat
Meat pies
Salt-baking
Grilled fish and fish kebabs
Whole fish (stuffed)
Fish fillets (with basting)
Foil parcels
Fish pies (flaky or shortcrust
pastry)
Fish au gratin
Soufflés
Salt-baked fish
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EXAMPLES
quiche lorraine, leek tart, etc.
pizzas, focaccia
olive loaf, tuna loaf, etc.
filo cheese pastries, salmon pithiviers, ...
fish, meat, vegetable terrines, foie gras, etc.
poultry liver pies, salmon mousse, eggs cocotte,
etc.
cheese, vegetable or fish soufflés, etc.
stuffed oysters, cheese on toast, etc.
dauphinois, shepherd's pie, lasagna, etc.
potatoes, tomatoes, courgettes, aubergines,
peppers, etc.
cabbage, carrots and saffron, leeks, etc.
mushroom flan, vegetable flan, etc.
vegetable terrines
asparagus or tomato soufflés, etc.
vegetable pie, etc.
truffles, etc.
Pilaf
EXAMPLES
chicken, duck, cockerel, capon.
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
whole ham on the bone, large capon or turkey, etc.
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
cassoulet, etc.
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Beef Wellington, steak and kidney pie, etc.
salt-baked poultry, etc.
bass, mackerel, sardines, mullet, tuna, etc.
sea bream, carp, etc.
salmon, scorpion fish, cod, bass, etc.
sole, dab, scallops, etc.
salmon, pike, etc.
brandade gratin, etc.
scallop soufflé, etc.
bass, carp, etc.
COOKING MODE TEMPERATURE
Tarts 220 °C
Brioches 220 °C
Tarts 220 °C
Cakes (or multi-level) 160 °C
Cakes (or multi-level) 200 °C
Convection mode 160 °C
Convection mode 160 °C
Multi-level 200 °C
Grill 260 °C
Gratin (or roasting) 210 °C
Multi-level 200 °C
Convection mode 200 °C
Convection mode 160 °C
Convection mode 160 °C
Multi-level 200 °C
Multi-level 200 °C
Multi-level 200 °C
Convection mode 180 °C
COOKING MODE TEMPERATURE
Roasting 210 °C
Turnspit 260 °C
Roasting 210 °C
180 °C (one third
into cooking, lower
Multi-level
the temperature to
160°C)
Convection mode 190 °C
Grill 260 °C
Multi-level 200 °C
Multi-level 240 °C
Grill 260 °C
Multi-level 200 °C
Convection mode 200 °C
Multi-level 200 °C
Multi-level 200 °C
gratin (or roasting) 210 °C
(grill for browning) 260 °C
Multi-level 200 °C
Multi-level 240 °C
SUPPORTS
cake tin on the oven tray
on the oven tray
cake tin on the oven tray
cake tin on the oven tray
on the oven tray
terrine dish on the oven tray
(Bain-Marie starting with hot
water)
ramekins on the oven tray
(Bain-Marie starting with hot
water)
cake tin on the oven tray
directly on the grid or dish on
the grid
dish on the oven tray
on the oven tray or in a dish on
the oven tray
casserole dish on the oven tray
ramekins or flan dish on the
oven tray (Bain-Marie starting
with hot water)
terrine dish on the oven tray
(Bain-Marie starting with hot
water)
soufflé dish on the oven tray
on the oven tray
foil parcels on the oven tray
dish on the oven tray
SUPPORTS
poultry on the grid
turnspit support
meat directly on the grid
meat on the oven tray baste
regularly with the juice
casserole dish on the oven tray
on the grid (the rack depends
on the size)
on the tray (for large pieces of
meat, lower the temperature to
160°C when the pastry crust is
baked)
meat on the oven tray or in a
dish on the oven tray
on the grid (the rack depends
on the size)
on the oven tray
on the oven tray
on the oven tray
on the oven tray
dish on the oven tray (or grid
for browning under the grill)
soufflé dish on the oven tray
fish on the oven tray or in a
dish on the oven tray
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