Hotpoint SX995X manual Cooking Chart, Static Oven Cooking

Cooking Chart

STATIC OVEN COOKING

Type of dish	Temperature	Cooking time	Type of dish	Temperature	Cooking time
Pastries and cakes	(°C)	minutes	Meat	(°C)	hours
Fruit pie	130	60 - 70	Turkey (4-8 kg)	160	3 - 4 1/2
Meringues	130	30 - 40	Goose (4-5 kg)	160	4 - 4 1/2
Sponge cake	150	20 - 30	Duck (2-4 kg)	170	1 1/2 - 2 1/2
Angel cake	160	40 - 50	Capon (2 1/2 - 3 kg)	170	2 - 2 1/2
Madeira cake	160	40 - 50	Braised beef (1 - 1 1/2 kg)	160	3 - 3 1/2
Chocolate cake	170	30 - 40	Leg of lamb	160	1 - 1 1/2
Flat sweet loaf	170	40 - 50	Roast hare (2 kg)	160	1 - 1	1/2
Puffs	200	15 - 20	Roast pheasant	160	1 - 1	1/2
Flaky pastry biscuits	200	15 - 20	Chicken (1 - 1 1/2 kg)	170	1 - 1 1/2
Mille feuilles	200	15 - 20
			Fish	200	minutes
Short pastry	200	15 - 20			15 -	25

GRILLING

Type of dish	Cooking time	Position
	(minutes)	of	shelf
Chops (0.5 kg)	min. 25	3rd guide rail
Sausages	min. 15	2nd guide rail
Grilled chicken (1 kg)	min. 60	1 st guide rail
Veal on the spit (0.6 kg)	min. 60	-
Chicken on the spit (1 kg)	min. 60	-

Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase them if necessary. The 1st guide rail is the lowest position.

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