Hotpoint Ariston CI 6V E9 R /HA Mode D'emploi page 21

Oven cooking advice table
DISHES
Savoury pies and pastries
(shortcrust or puff pastry)
Deep-pan pizza made with fresh
bread dough
(or frozen)
Pizza (other dough)
Savoury sponge cake made
with yoghurt
Country style pie
Terrine
"En cocotte" dishes
Soufflé
Cheese-topped dishes
Gratin dishes
Stuffed vegetables
Braised vegetables en cocotte
Flan
Terrine
Soufflé
Dishes with a crust
Baking in foil ("en papillote")
Rice
DISHES
Roast poultry
Spit-roast poultry
Roast dishes
Large braised cuts
Sautéed meat en cocotte,
traditional dishes
Grilled meat
Meat with a crust
Salt-crusted dishes
Grilled fish and kebabs
Whole (stuffed) fish
Fish fillet (with wine or other
liquid)
Baking in foil ("en papillote")
Fish with a crust (puff pastry or
shortcrust pastry)
Fish gratin
Soufflé
Salt-crusted fish
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EXAMPLES
quiche Lorraine, leek tart, etc.
pizza, focaccia
savoury sponge cake with olives, tuna, etc.
cheese country-style pie, salmon pastry, ...
fish, meat, vegetable, foie gras terrine, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
cheese soufflé, vegetable soufflé, fish soufflé, etc.
stuffed oysters, toasted sandwiches, etc.
potato gratin, parmentier, lasagne, etc.
potatoes, tomatoes, courgettes, cabbages, etc.
lettuce, saffron carrots, salsify, etc.
mushroom flan, vegetable pancake, etc.
vegetable terrine
asparagus soufflé , tomato soufflé, etc.
vegetable pie, etc.
truffles, etc.
Pilaff
EXAMPLES
chicken, duck, young cockerel, capon, etc.
chicken, young cockerel
roast pork, veal, turkey, beef, leg of lamb, leg of venison,
stuffed veal breast, etc.
whole braised leg, large capon or turkey, etc.
beef bourguignon, rabbit cacciatora, veal Marengo, lamb
stew, Basque chicken, etc. Hotpot, terrine, etc.
grilled steak, chops, sausages, kebabs, chicken
drumsticks, etc.
beef Wellington, leg with a crust, etc.
salt-crusted poultry, etc.
sea bass, mackerel, sardines, mullet, tuna, etc.
bream, carp, etc.
salmon, rock-fish, cod, sea bass, etc.
sole, dab, scallops, etc.
salmon, kebabs, etc.
Cod Provencal gratin, etc.
scallops, etc.
sea bass, carp, etc.
FUNCTION TEMPERATURE
Pies
220 ?
Brioche 220 ?
Pies 220 ?
Baked cakes
160 ?
(or multilevel)
Baked cakes
200 ?
(or multilevel)
Traditional oven 160 ?
Traditional oven 160 ?
Multilevel 200 ?
Grill 250 ?
Gratin
200-210 °C
(or Roasting)
Multilevel 200 ?
Traditional oven 200 ?
Traditional oven 160 ?
Traditional oven 160 ?
Multilevel 200 ?
Multilevel 200 ?
Multilevel 200 ?
Traditional oven 180 ?
FUNCTION TEMPERATURE
Roasting 210 °C
Rotisserie 250 °C
Roasting 210 °C
180°C (a third of the
Multilevel way through cooking,
lower to 160°C)
Traditional oven 190 °C
Grill 250 °C
Multilevel 200 °C
Multilevel 240 °C
Grill 250 °C
Multilevel 200 °C
Traditional oven 200 °C
Multilevel 200 °C
Multilevel 200 °C
Gratin (or Roasting) 200-210 °C
(Grill for browning) 260 °C
Multilevel 200 °C
Multilevel 240 °C
SUPPORT
cake tin on dripping pan
on dripping pan
cake tin on dripping pan
cake tin on dripping pan
on dripping pan
terrine mould on dripping pan
(bain-marie filled with hot
water)
baking dish on dripping pan
(bain-marie filled with hot
water)
cake tin on dripping pan
on grill
or tray on grill
tray on dripping pan
on dripping pan or cake tin on
dripping pan
baking dish on dripping pan
baking dish or cake tin on
dripping pan (bain-marie filled
with hot water)
cake tin on dripping pan (bain-
marie filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on dripping pan
SUPPORT
poultry on grill
rotisserie spit support
meat on grill
meat on dripping pan (baste with
cooking juices at regular intervals)
baking dish on dripping pan
on grill (shelf level depends on
thickness of meat)
on dripping pan (for large cuts,
lower to 160 °C after the pastry
has cooked)
meat on dripping pan or tray on
dripping pan
on grill (shelf level depends on
thickness of fish)
on dripping pan
on dripping pan
on dripping pan
on dripping pan
tray on dripping pan
(or grill for browning)
cake tin on dripping pan
fish on dripping pan or tray on
dripping pan
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