Hotpoint S150E manual Time Shelf, Time Heat

30

Baking

Conventional Oven

Fan Oven

Food

Pre-

Temperature

Time

Shelf

Pre-

Temperature

Time

heat

˚C

Position

heat

˚C

Scones

Yes

220

10-15 mins.

2nd from bottom

Yes

210/220

9-12 mins. approx.

Small Cakes

Yes

180

15-25 mins.

3rd from bottom

No

170/180

15-20 mins.

approx.

Note:

Victoria Sandwich

Yes

160

20-30 mins.

3rd from bottom

No

160/170

20-25 mins.

approx.

Where

Sponge Sandwich

Yes

170/180

15-20 mins.

3rd from bottom

Yes

170/190

15-20 mins.

(Fatless)

approx

Swiss Roll

Yes

190/200

8-12 mins.

3rd from bottom

Yes

180/200

12-15 mins

times

approx.

are

Semi-rich Fruit

150/160

1

4

140/150

1

1

/

- 1

1

/

hrs.

Yes

1 / hrs. 7”

2nd from bottom

No

4

2

cakes

approx.

stated,

Rich Fruit Cakes

Yes

130/140

Depending on

2nd or 3rd

No

130/140

Depending

recipe and size

from bottom

on size.

they

Shortcrust Pastry

Yes

180/190

Depending

2nd or 3rd

No

190/200

Depending

on use

from bottom

on size.

are

Puff Pastry

Yes

190/200

Depending

2nd or 3rd

No

190/200

Depending

approximate

on use

from bottom

on size

Yorkshire Pudding

Yes

190/200

40-45 mins.

3rd from bottom

Yes

180/190

40-50 mins.

approx.

Individual Yorkshire

Yes

200/210

20-30 mins.

3rd from bottom

Yes

190/200

20-25 mins.

only.

approx.

Puddings

Milk Pudding

Yes

140/150

1

3

/4 -2 hrs.

2nd from bottom

No

130/140

11/2 - 2 hrs.

approx.

Baked Custard

Yes

130/140

40-50 mins.

3rd from bottom

No

140/150

35-45 mins.

approx.

Bread

Yes

190/200

25-35 mins.

3rd from bottom

Yes

200/210

30-35 mins.

approx.

Meringues

Yes

80/90

3 -3

1

/

2

hrs.

3rd from bottom

No

80-90

3-4 hrs. approx.

Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to reduce the temperature by 10˚C. Temperatures rec- ommended in this chart refer to cakes made with block margarine or butter only.

Main Oven Temperature Chart