Hotpoint DUI611PX Operating Instructions Manual page 10

GB
Roast poultry
Poultry on the spit
large pieces of braised meat
Meat casseroles and traditional
Grilled meat
Meat pies
Salt-baking
Grilled fish and fish kebabs
Whole fish (stuffed)
Fish fillets (with basting)
Foil parcels
Fish pies (flaky or shortcrust
Fish au gratin
Salt-baked fish
Oven cooking advice table
Biscuit cakes (without yeast)
White cheese tart
Tarts made using leavened dough
Tart cases (crumbly sweet pastry)
Pies (shortcrust or puff pastry)
Cream puffs
Mini sweet pastries (natural
Large sweet pastries (natural
Biscuit dough
Crumbly sweet pastry
Amaretti, coconut balls
Leavened dough
White meringues
Golden meringues
Cream desserts and flans,
Rice desserts
FRUIT Stuffed or foil-baked fruit
DISHES
Yoghurt
Dried foods
Automatic cooking modes
Mode Cooking programme recommended for ...
Sponge cake with yoghurt and pound
Fruit tarts (short crust pastry or puff
Baked
cakes
Desserts without yeast (clafoutis, almond
Pizzas Deep-pan pizza, focaccia (bread dough)
Bread
* The cooking times listed above are intended as guidelines only and may be modified to suit personal tastes. Oven preheating times are set by default and cannot be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be modified by the user, taking the
default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
10
DISHES
chicken, duck, cockerel, capon.
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
Roasts
venison, stuffed veal breast, etc.
whole ham on the bone, large capon or turkey, etc.
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
dishes
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Beef Wellington, steak and kidney pie, etc.
salt-baked poultry, etc.
bass, mackerel, sardines, mullet, tuna, etc.
sea bream, carp, etc.
salmon, scorpion fish, cod, bass, etc.
sole, dab, scallops, etc.
salmon, pike, etc.
pastry)
brandade gratin, etc.
Soufflés scallop soufflé, etc.
DISHES
sponge cake, sponge fingers, swirled biscuits,
sugar pie, fruit brioche loaf, etc.
fresh fruit tarts (strawberry, raspberry, etc.)
profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
croissants, sugar pie, plain brioche (no filling),
yeast) mini savarin cakes, etc.
Kugelhopf, brioche, panettone, sweet bread,
yeast)
biscuits in paper trays, scooping biscuits, etc.
shortbread, spritz cookies, plain biscuits, etc.
Puff pastry various types of puff pastry dessert, etc.
coconut or almond amaretti
mini-brioches, mini-croissants, etc.
pudding made with bread or brioche, rice
Pudding
crème caramel, crème brûlée, chocolate flan,
semolina
riz condé rice pudding, Imperial rice pudding,
Soufflé liqueur soufflé, fruit soufflé, etc.
baked apples, etc.
EXAMPLES
mushrooms, herbs, sliced fruit or vegetables, etc.
cake (with baking powder)
pastry, with or without flan filling)
Puff pastry
pithivier, country-style cake, etc.)
***
EXAMPLES COOKING MODE
Convection mode
cassoulet, etc.
Convection mode
gratin (or roasting)
bass, carp, etc.
EXAMPLES
brownies, etc.
pear pie, etc. Baked cakes or Multilevel
etc.
etc.
Baked cakes or Multilevel
pudding
etc. Baked cakes or Multilevel
etc.
FUNCTION
Low temperature
Low temperature
EXAMPLES
fruit cake, marble cake, pound cake,
etc.
apple tart, Mirabelle plum tart, pear
tart, etc.
apple puffs, country-style tarts,
pastries, etc.
TEMPERATURE
Roasting 200 °C
Turnspit 250 °C
Roasting 200 °C
180 °C (one third
into cooking, lower
Multi-level
the temperature to
160°C)
190 °C
Multi-level 270 °C
Multi-level 200 °C
Multi-level 240 °C
Multi-level 250 °C
Multi-level 200 °C
200 °C
Multi-level 200 °C
Multi-level 200 °C
200-210 °C
260 °C
Multi-level 200 °C
Multi-level 240 °C
FUNCTION TEMPERATURE
200 °C
200 °C
180 °C
180 °C
220 °C
190 °C
180 °C
160 °C
180 °C
200 °C
200 °C
180 °C
180 °C
70 °C
110 °C
190 °C
160 °C
180 °C
200 °C
Multilevel 200 °C
TEMPERATURE
40 °C baking dish on dripping pan
65 °C
Dripping pan
SUPPORT
level
cake tin on grille 2
cake tin on grille 2
on dripping pan 2
on dripping pan 2
2
2
SUPPORTS
poultry on the grid
turnspit support
meat directly on the grid
meat on the oven tray baste
regularly with the juice
casserole dish on the oven tray
on the grid (the rack depends
on the size)
on the tray (for large pieces of
meat, lower the temperature to
160°C when the pastry crust is
baked)
meat on the oven tray or in a
dish on the oven tray
on the grid (the rack depends
on the size)
on the oven tray
on the oven tray
on the oven tray
on the oven tray
dish on the oven tray
soufflé dish on the oven tray
fish on the oven tray or in a
dish on the oven tray
SUPPORT
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan
cake tin on dripping pan (with
baking beans weighing the
pastry down )
cake tin on dripping pan
on dripping pan
on dripping pan
on dripping pan or cake tin on
dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
on dripping pan
cake tin on dripping pan
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
cake tin on dripping pan
cake tin on dripping pan
cake tin or foil pouch on
dripping pan
SUPPORT
on grille
Cooking time
Oven at start
(minutes)
45**
Cold
28** Hot or cold
55 Cold