Cooking advice table

GB

Cooking

Foods

Weight

Rackposition

Preheating

Recommended

Cooking

modes

 

(inkg)

Standard

Sliding

 

Temperature

duration

 

 

 

 

(°C)

(minutes)

 

 

 

guiderails

guiderails

 

 

 

 

 

 

 

Convection

Duck

1.5

2

1

Yes

200-210

70-80

Oven

Chicken

1.5

2

1

Yes

200-210

60-70

 

Roast veal or beef

1

2

1

Yes

200

70-75

 

Roast pork

1

2

1

Yes

200-210

70-80

 

Biscuits (shortcrust pastry)

-

2

1

Yes

180

15-20

 

Pies / Tarts

1

2

1

Yes

180

30-35

Multi-cooking

Pizza on 2 racks

 

2 and 4

1 and 3

Yes

220-230

20-25

 

Pies on two racks/cakes on 2 racks

 

2 and 4

1 and 3

Yes

180

30-35

 

Sponge cake on 2 racks (on the dripping pan)

 

2 and 4

1 and 3

Yes

170

20-25

 

Roast chicken + potatoes

1+1

1 and 2/3

1 and 3

Yes

200-210

65-75

 

Lamb

1

2

1

Yes

190-200

45-50

 

Mackerel

1

1 or 2

1

Yes

180

30-35

 

Lasagne

1

2

1

Yes

190-200

35-40

 

Cream puffs on 2 racks

 

2 and 4

1 and 3

Yes

190

20-25

 

Biscuits on 2 racks

 

2 and 4

1 and 3

Yes

190

10-20

 

Cheese puffs on 2 racks

 

2 and 4

1 and 3

Yes

210

20-25

 

Savoury pies

 

1 and 3

1 and 3

Yes

200

20-30

Barbecue

Mackerel

1

4

3

No

100%

15-20

 

Sole and cuttlefish

0.7

4

3

No

100%

10-15

 

Squid and prawn kebabs

0.7

4

3

No

100%

8-10

 

Cod fillet

0.7

4

3

No

100%

10-15

 

Grilled vegetables

0.5

3 or 4

2 or 3

No

100%

15-20

 

Veal steak

0.8

4

3

No

100%

15-20

 

Sausages

0.7

4

3

No

100%

15-20

 

Hamburgers

4 or 5

4

3

No

100%

10-12

 

Toasted sandwiches (or toast)

4 or 6

4

3

No

100%

3-5

 

Spit-roast chicken using rotisserie spit (where

1

-

-

No

100%

70-80

 

present)

 

 

 

 

 

 

 

Spit-roast lamb using rotisserie spit (where present)

1

-

-

No

100%

70-80

Gratin

Grilled chicken

1,5

2

2

No

210

55-60

 

Cuttlefish

1

2

2

No

200

30-35

 

Spit-roast chicken using rotisserie spit (where

1,5

-

-

No

210

70-80

 

present)

1,5

-

-

No

210

60-70

 

Spit-roast duck using rotisserie spit (where present)

 

Roast veal or beef

1

2

2

No

210

60-75

 

Roast pork

1

2

2

No

210

70-80

 

Lamb

1

2

2

No

210

40-45

PizzaOven

Pizza

0.5

2

1

Yes

220

15-20

 

Focaccia bread

0.5

2

1

Yes

200

20-25

Bakingmode

Pies / Tarts

0.5

2 or 3

1 or 2

Yes

180

25-35

 

Fruit cakes

1

2 or 3

1 or 2

Yes

180

40-50

 

Sponge cake made with yoghurt

0.7

2 or 3

1 or 2

Yes

170-180

45-55

 

Small cakes on 2 racks

0.7

2 and 4

1 and 3

Yes

180-190

20-25

 

Sponge cake

0.6

2 or 3

1 or 2

Yes

160-170

30-40

 

Cream puffs on 3 racks

0.7

1, 3 and 5

1, 2 and 4

Yes

180-190

20-25

 

Biscuits on 3 racks

0.7

1, 3 and 5

1, 2 and 4

Yes

180

20-25

 

Filled pancakes

0.8

2

1

Yes

200

30-35

 

Meringues on 3 racks

0.5

1, 3 and 5

1, 2 and 4

Yes

90

180

 

Cheese puffs

0.5

2

1

Yes

210

20-25

 

 

 

 

 

 

 

 

Fastcooking

Frozenfood

 

 

 

 

 

 

 

Pizza

0.3

2

1

-

250

12

 

Courgette and prawn pie

0.4

2

1

-

200

20

 

Country style spinach pie

0.5

2

1

-

220

30-35

 

Turnovers

0.3

2

1

-

200

25

 

Lasagne

0.5

2

1

-

200

35

 

Golden Rolls

0.4

2

1

-

180

25-30

 

Chicken bites

0.4

2

1

-

220

15-20

 

Pre-cookedfood

 

 

 

 

 

 

 

Golden chicken wings

0.4

2

1

-

200

20-25

 

FreshFood

 

 

 

 

 

 

 

Biscuits (shortcrust pastry)

0.3

2

1

-

200

15-18

 

Sponge cake made with yoghurt

0.6

2

1

-

180

45

 

Cheese puffs

0.2

2

1

-

210

10-12

Proving

Rising process for dough made with yeast (brioches,

 

2

1

 

40

30-60

 

bread, sugar pie, croissants, etc.)

 

 

 

 

 

 

!The cooking times listed above are intended as guidelines only and may be modified according to personal tastes. Oven preheating times are set as standard and may not be modified manually.

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Hotpoint BS89EX, BS89EK manual Cooking advice table

BS89EK, BS89EX specifications

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