Hotpoint Ariston CI 65S E9 R /HA Guide De Mise En Marche Et Entretien page 26

Oven cooking advice table
GB
DISHES
Biscuits (no baking powder)
Fruitcake and pound cake
(containing baking powder)
Fruit tart (shortcrust or flaky,
with or without flan)
Cheesecake
Raised dough
Blind baking pastry bases (puff
pastry)
Pies (shortcrust or flaky pastry)
Choux pastry
Flaky pastry
Buns and small pastries
(containing yeast or baking
powder)
Large pastries (containing
yeast or baking powder)
Biscuit dough
Puff pastry
Flaky pastry
Macaroons, coconut rocks
Raised dough
White meringues
Golden brown meringues
Puddings
Custards and flans Semolina
pudding
Rice pudding
Soufflés
Stuffed fruit or fruit foil parcels
FRUIT
Fruit gratins (with sabayon)
DISHES
Yoghurts
Dry food
Sterilisation
Reheating dishes
Home-made bread
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EXAMPLES
sponge, savoy biscuits, rolled biscuits, brownies,
fruitcake, marble cake, pound cake, etc.
apple, plum or pear tarts, etc.
sugar pies, brioche fruit tart
tarts garnished with fresh fruit (strawberries,
raspberries, etc.)
pear pies, etc.
profiteroles, choux balls, eclairs, praline filled
paris brest, saint honoré, etc.
apple turnovers, flaky pastries, pithiviers, etc.
croissants, sugar pies, individual brioches, small
savarins, etc.
Kugelhopf, brioche, panettone, currant cramique,...
mini cup cakes, finger biscuits, etc.
shortbread biscuits, spritz, cookies, etc.
palmier biscuits, etc.
coconut or almond macaroons
mini-brioches, mini-croissants, etc.
bread or brioche based pudding, rice pudding
crème caramel, crème brûlée, chocolate flan, etc.
milky rice pudding, rich riz à l'impératrice
liqueur soufflé, fruit soufflé, etc.
oven-baked applies, etc.
fresh fruit gratin
EXAMPLES
mushrooms, herbs, dried fruit or vegetables,
etc.
jars of fruit in syrup, etc.
cooked dishes (home-made or ready-made
packets)
COOKING MODE TEMPERATURE
cakes (or multi-level) 200 °C
cakes (or multi-level) 160 °C
Tarts 220 °C
Tarts 200 °C
Brioches 180 °C
Tarts 180 °C
Tarts 220 °C
cakes (or multi-level) 190 °C
cakes (or multi-level) 200 °C
Brioches 180 °C
Brioches 160 °C
cakes (or multi-level) 180 °C
cakes (or multi-level) 200 °C
cakes (or multi-level) 200 °C
cakes (or multi-level) 180 °C
Brioches 180 °C
white meringues (or
70 °C
multi-level)
golden brown
meringues (or multi- 110 °C
level)
cakes (or multi-level) 190 °C
cakes (or multi-level) 160 °C
cakes (or multi-level) 180 °C
cakes (or multi-level) 200 °C
Multi-level 200 °C
Grill 260 °C
COOKING MODE TEMPERATURE
Convection mode 50 °C
Multi-level 60 °C
Sterilisation (or multi-level) 130 °C
Reheating dishes
140 °C
(or multi-level)
260 °C for 10
Multi-level minutes 210 °C
afterwards
SUPPORTS
cake tin on the oven tray
cake tin on the oven tray
cake tin on the oven tray
cake tin on the oven tray
cake tin on the oven tray
cake tin on the oven tray (dry
beans on the pastry base)
cake tin on the oven tray
on the oven tray
on the oven tray
on the oven tray
on the oven tray or in a dish on
the oven tray
on the oven tray
on the oven tray
on the oven tray
on the oven tray
on the oven tray
on the oven tray
on the oven tray
cake tin on the oven tray
Ramekins or flan dishes on the
oven tray (Bain-Marie in the
oven tray)
cake tin on the oven tray
cake tin on the oven tray
dish or foil parcel on the oven
tray
dish on the grid
SUPPORTS
ramekins on the oven tray
on the grid
jars on the oven tray
dish on the oven tray
on the oven tray