Hotpoint HL500E manual Conventional Oven - Cooking Chart BAKING, Conventional Oven Cooking, Food

Conventional Oven - Cooking Chart BAKING

		Conventional Oven Cooking
Food
	Pre-	Temperature and Time	Position in Oven
	heat		from bottom
Scones	Yes	220/230°C approx. 10-15 mins.	Runners 1 & 4
Small Cakes	Yes	190/200°C approx. 20-25 mins.	Runners 1 & 4
Victoria Sandwich	Yes	180/190°C 6½"-7" tins approx. 20 mins.	Runners 1 & 4
		8"-8½" tins approx. 30 mins.
Sponge Sandwich	Yes	190/200°C 7" tins 15-20 mins.	Runners 1 & 4
(Fatless)
Swiss Roll	Yes	200/210°C approx. 10-15 mins.	Runner 4
Semi-rich Cakes	Yes	160/170°C 61½-7" tins 1¼" -1½" hours 8"-9"	Runner 3
		tins 2"-2½" hours
Shortcrust Pastry	Yes	200/210°C depending on use	Runners 2 & 5
Puff Pastry	Yes	200/210°C approx. depending on use	Runners 2 & 5
Yorkshire Pudding	Yes	210/220°C 45-50 mins.	Runner 5
Individual Yorkshire	Yes	210/220°C approx. 20-25 mins.	Runner 5
Puddings
Milk Pudding	Yes	150/160°C approx. 2"-2½" hours	Runner 2
Baked Custard	Yes	150/160°C approx. 45-55 mins.	Runner 2
Bread	Yes	230°C 50-60 mins reducing to 210/220°C	Runners 1 & 4
		230°C 45-50 mins after first 10 minutes
Meringues	Yes	100/110°C Large3½"-4½" hours	Runner 2
		Small 2½"-3" hours

Note:

If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only.

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