Hotpoint DH 93 CX, DH93 K, DH93 X manual Scones Yes

MainOven

TemperatureChart

￿

￿

￿￿

￿￿

￿￿

￿￿

GB

!

Scones

Yes

220/230

10-15

2nd from bottom

Small Cakes

Yes

180/190

15-25

3nd from bottom

Victoria Sandwich

Yes

160/170

20-30

3nd from bottom

Sponge Sandwich (fatless)

Yes

170/180

15-20

3nd from bottom

Swiss Roll

Yes

190/200

8-12

3nd from bottom

Semi-rich Fruit cakes

Yes

150/160

1¼ hrs. 7"

2nd from bottom

Rich Fruit Cakes

Yes

130/140

Depending on recipe and size

2nd from bottom

Shortcrust Pastry

Yes

180/190

Depending on use

2nd or 3rd from bottom

Puff Pastry

Yes

190/200

Depending on use

2nd or 3rd from bottom

Yorkshire Pudding

Yes

190/200

40-45

3nd from bottom

Individual Yorkshire Pudding

Yes

200/210

20-30

3nd from bottom

Milk Pudding

Yes

140/150

1¼ - 2 hrs.

2nd from bottom

Baked Custard

Yes

130/140

40-50

3nd from bottom

Bread

Yes

190/200

25-35

3nd from bottom

Meringues

Yes

80/90

3 - 3½ hrs.

3nd from bottom

￿

￿￿

￿￿ ￿￿

￿￿

Scones

Yes

210/220

9-12 approx.

Small Cakes

No

170/180

15-25 approx.

Victoria Sandwich

No

160/170

20-30 approx.

Sponge Sandwich (fatless)

Yes

180/190

15-20 approx.

Swiss Roll

Yes

190/200

12-15 approx.

Semi-rich Fruit cakes

No

140/150

1¼ - ½ hrs. approx.

Rich Fruit Cakes

No

130/140

Depending on size

Shortcrust Pastry

No

190/200

Depending on size

Puff Pastry

No

190/200

Depending on size

Yorkshire Pudding

Yes

180/190

40-50 approx.

Individual Yorkshire Pudding

Yes

190/200

20-25 approx.

Milk Pudding

No

130/140

1½ - 2 hrs. approx.

Baked Custard

No

140/150

35-45 approx.

Bread

Yes

200/210

30-35 approx.

Meringues

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 recommended in this chart refer to cakes made with block margarine or butter only.

Note: Where times are stated, they are approximate only.

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