Hotpoint EW51 manual Main Oven Cookery Notes, Oven Positions, Temperature, and Time

Main Oven Cookery Notes

	The oven is fitted with ‘Stayclean’ liners, two rod shelves and a
	meat pan. Remove the meat pan if it is not being used.
	To heat the oven, turn the control knob clockwise, selecting the
	required temperature 80oC (176oF) and 230oC (450oF) as
	recommended in the temperature chart. The indicator light will
	immediately come on and remain on until the oven reaches the
	required temperature. This light will then automatically go off and on
	during cooking as the oven thermostat maintains the correct
	temperature.
	It should be noted that at the end of a cooking period there may be
	a momentary puff of steam when the oven door is opened. This will
	disperse in a few seconds and is a perfectly normal characteristic
	of an oven with a good door seal.
	Since a fan oven heats up more quickly, and generally cooks food at
	a lower temperature than a conventional oven, preheating the oven is
	often unnecessary. However food such as bread, scones, Yorkshire
	pudding, do benefit from being placed in a pre-heated oven.
	The charts are a guide only, giving approximate cooking
	temperatures and times. To suit personal taste and requirements, it
	may be necessary to increase or decrease temperatures by 10oC
	Unless otherwise indicated in the charts, food is placed in a cold
	oven, i.e. without pre-heating. If food is placed in an already hot
	oven, the suggested cooking time should be reduced, depending
	on the type and quantity of food being cooked.
Oven Positions	Since the distribution of heat in the circulaire ovens is very even,
	most foods will cook satisfactorily on any shelf position, but the
	shelves should be evenly spaced. Do not fit shelves upside down.
	The Top Oven rod shelf can be used in the Main Oven when cook-
	ing large quantities of food. Additional shelves can be purchased
	through your oven supplier or Spares Centre. Never use more than
	3 shelves in the oven as air circulation will be seriously restricted.
	To ensure even circulation do not use meat pans larger than 390 x
	300mm (15" x 12") and baking trays no larger than 330 x 255mm
	(13" x 10"), 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.
Temperature	When three shelves are used to cook large quantities of food for
and Time	home freezing or parties, it may be necessary to increase the
	cooking times given in the charts by a few minutes, to allow for the loss of
	heat due to the extra time taken to load the oven, and the larger mass of
	food. Baking trays should allow an equal gap at either side of the oven.
	N.B. Recipes in cookery books give times and temperatures for
	cooking in ordinary ovens. The introduction of improved thermal
	insulation on fan ovens makes it possible, in most cases, to reduce
	(a) the recommended temperature by 25oC (45oF) and
	(b) the recommended time by approximately 10 minutes per hour.

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