Hotpoint EW11E manual Temperature Chart Baking, Oven Cookery Notes, Temperature and Time

Oven

Oven Control

Note:

Note:

The oven/grill control is designed to oper- ate either the oven or the grill, depending on the position of the oven door. With the door in the closed position, the door switch enables the oven to operate.

With the oven door closed, heating of the oven is achieved by turning the control clock- wise to the required ‘oven temperature’ scale on the control panel, as recommended in the temperature charts. The pilot light will imme- diately come on and go off during cooking as the thermostat maintains the correct temper- ature.

At the end of the cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few sec- onds and is perfectly normal characteristics of an oven with a good door seal.

Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switched On, then the grill ele- ment will become hot.

The correct positioning of food is indicated on the temperature charts.

Temperature Chart Baking

Food	Pre-	Temperature & Time		Position in
	Heat			oven
Scones	Yes	220/230˚C approx 10-15mins		Runners 1 & 4
Small Cakes	Yes	190/200˚C approx 20-25mins		Runners 1 & 4
Victoria	Yes	180/190˚C 61/	" - 7" tins 20mins	Runners 1 & 4
Sandwich		2
		8" - 81/2" tins 30mins
Sponge				Runners 1 & 4
Sandwich	Yes	190/200˚C 7" tins 15-20mins
(fatless)
Swiss Roll	Yes	200/210˚C approx 10-15mins		Runner 4
Semi-rich	Yes	160/170˚C 61/2"-7"tins 11/4-11/2hr		Runner 3
Cakes (large)		8" - 9" tins 2-21/2hr
Christmas	Yes	140/150˚C depending on size		Runner 3
Cake		and richness of mixture
Shortcrust	Yes	200/210˚C depending on use		Runners 2 & 5
Pastry
Puff Pastry	Yes	220˚C approx - depending on use Runners 2 & 5
Yorkshire	Yes	210/220˚C 45-50mins		Runner 5
Pudding
Individual
Yorkshire	Yes	210/220˚C approx 20-25mins		Runner 5
Puddings
Milk

Oven Cookery Notes

The oven temperature charts’ are a guide only, giving approximate cooking temperatures and times. To suit personal taste and require- ments, it may be necessary to increase or decrease temperatures by 10˚C.

To prepare meat for roasting in your electric oven.

Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh it. Meat which has been stored in a refrigerator, should be allowed to come to room temperature for approximately 30 minutes before cook- ing. Always completely thaw frozen meat before cooking. Beef, lamb and mutton may be lightly floured, but pork should have the rind scored, brushed over lightly with olive oil, and sprinkled with salt – for crisp crackling.

Place joint in meat pan (small joints weighing less than 1.5kg (3lbs) should be roasted in a smaller pan/meat tin, or they may be ‘pot roast- ed’ – a small joint in a large meat pan causes unnecessary oven splash- ing). Additional fat should not be used, except for veal, very lean meat, poultry, which can either be ‘larded’ with fat bacon, or brushed over very sparingly with melted fat/cooking oil. When potatoes are roasted round the joint, they only require to be coated in melted fat/cooking oil. It is not necessary to baste, when roasting in an electric oven, and liq- uid/stock should not be added to the meat pan.

Temperature and Time

The secret of succulent, tender meat, is not to roast quickly at too high a temperature. Best results are obtained when roasting is carried out at low temperatures. When a lower temperature is used, joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry), and the splashing of fat onto oven interior is reduced. When a complete meal is being cooked in the oven, cooking time may need to be increased, and temperature may need to be raised for approximately the last 30 min- utes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). Never use meat pans larger than 390 x 300mm (15”x12”) and baking trays no larger than 330x255mm (13”x10”), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven.To avoid unnecessary cleaning, rod shelves which are not in use, should be removed from the oven.

The times and temperature suggested should be used as a guide but may vary according to:–

1.Whether you prefer meat rare, medium or well done.

2.The size and shape of your joint.

a)A short thick joint requires a longer cooking period than a long thin joint.

b)A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a large one, whereas a large joint over 3kg (6lbs) will cook in the time given for ‘minutes’ per 450g (1lb) without the ‘minutes’ over added.

c)Boned/rolled and stuffed joints take longer to cook through than those with a bone. (The weight of stuffing should be added to the oven ready weight meat/poultry to calculate roasting times.)

Pudding	Yes	150/160˚C approx 2 - 21/2 hrs			Runner 2
Baked Egg	Yes	150/160˚C approx 45-55mins			Runner 2
Custard
Bread		230˚C 50-60mins	reducing to
-full oven	Yes	230˚C 45-50mins	210/230˚C		Runners 1 & 4
- single loaf			after 10mins
Meringues	Yes	100/110˚C Large 31/2		- 41/2hrs	Runner 1
		Small 21/2		- 3hrs

Note: Always refer to cookery notes before using oven. 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.

Temperature Chart Meat

Food	Pre-	Temperature & Time	Position in
	Heat		Oven
Beef	Yes	190/200˚C approx 25-30mins
		per 450g (1lb) + 25mins extra
Lamb	Yes	190/200˚C approx 25-30mins
		per 450g (1lb) + 25mins extra
Pork	Yes	190/200˚C approx 30-35mins	In Meat pan
			on
		per 450g (1lb) + 30mins extra
			runner 2
Veal	Yes	190/200˚C approx 25-35mins
		per 450g (1lb) + 30mins extra
Poultry	Yes	190/200˚C approx 18-20mins
/Game		per 450g (1lb) + 20mins extra
		up to 5.5kg (12lb) allow 22mins
		per 450g (1lb) at 190˚C
		e.g. 5kg (11lb) = 242 mins	In a suitable
Turkey	Yes	over 5.5kg (12lb) allow 16mins	tin on
			runner 1
		per 450g (1lb) at 180˚C
		e.g. 10kg (22lb) = 352mins
Casseroles	Yes	140/160˚C according to	runner 3
/Stews		quantity

If using aluminium foil:-

1) Remember it is important to increase the cooking time by one third.

2) Never allow foil to touch sides of ovens.

3) Never cover oven interior with foil.

4) Never cover oven shelves with foil.