Hotpoint EG900X manual Cooking Chart, Conventional oven cooking

COOKING CHART

NB. Cooking times shown in the charts are approximate and may vary according to personal taste. 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 times if necessary.

CONVENTIONAL oven cooking

Type of dish	Temperature °C	Cooking time	Type of dish	Temperature °C	Cooking time
		(minutes)			(hours)
Pastries and cakes			Meat
Fruit Pie	130	60-70	Turkey (4-8kg)	160	3 - 4	1/2
Meringues	130	30-40	Goose (4-5kg)	160	4 - 4 1/2
Sponge Cake	150	20-30	Duck (2-4kg)	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	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	160	1 - 1 1/2
Puffs	200	15-20	Roast Pheasant	160	1 - 1 1/2
Flaky Pastry Biscuits	200	15-20	Chicken	170	1 - 1 1/2
Mille Feuilles	200	15-20
Short Crust Pastry	200	15-20	Fish	200	15-25 minutes

GRILLING

Type of dish			Cooking time (minutes)			Position on shelf
Chops (0.5 kg)				60			3rd guide rail			The 1st guide rail is
Sausages				15			2nd guide rail			understood as being
Grilled Chicken (1 kg)				60			1st guide rail			the lowest position.
FAN ASSISTED cooking
		Type of dish			Guide rail no. from			Quantity kg	Temperature °C		Cooking time
					bottom						(minutes)
		Cakes
	*With beaten mix, in tin				1 - 3			1	175		60
	*With beaten mix, without tin				1 - 3 - 4			1	175		50
	Short pastry, flan base				1 - 3 - 4			0.5	175		30
	Short pastry with wet filling				1 - 3			1.5	175		70
	Short pastry with dry filling				1 - 3 - 4			1	175		45
	*With natural leavened mix				1 - 3			1	175		50
		Small cakes			1 - 3 - 4			0.5	160		30
		Meat
	Roasts under the grill
		Veal			2			1	180		60
		Beef			2			1	180		70
	English Roast Beef				2			1	220		50
		Pork			2			1	180		70
		Chicken			2			1 - 1.5	200		70
	Roasts on a tray
		Veal			1 - 3			1	160		80
		Beef			1 - 3			1	160		90
		Pork			1 - 3			1	160		90
		Chicken			1 - 3			1 - 1.5	180		90
		Turkey slices			1 - 3			1.5	180		120
		Duck			1 - 3			1 - 1.5	180		120
		Casseroles
		Beef casserole			1			1	175		120
		Veal casserole			1			1	175		110
		Fish
	Fillets, steaks, cod, hake, sole				1 - 3			1	180		30
	Mackerel, turbot, salmon				1 - 3			1	180		45
		Oyster			1 - 3				180		20
	Miscellaneous
	Baked pasta dish				1 - 3			2	185		60
	Vegetable pudding				1 - 3			2	185		50
	*Sweet and savoury souffles				1 - 3			0.75	180		50
	*Pizzas and savoury rolls				1 - 3 - 4			0.5	200		30
	Toasted sandwiches				1 - 3 - 4			0.5	190		15
		Defrosting
	Ready to eat meals				1 - 3			1	200		45
		Meat			1 - 3			0.5	50		50
		Meat			1 - 3			0.75	50		70
		Meat			1 - 3			1	50		110

Notes.

1)Cooking times do not include oven preheating, except for those marked with an asterisk.

2)The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level.

3)The indicated times refer to cooking on one shelf only, for cooking on more than one shelf increase the time by 5 - 10 minutes.

4)For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 minutes.

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