Oven Cooking Advice Table - Hotpoint DUI611PX Operating Instructions Manual

Recipe for BREAD:
1 Dripping pan weighing 1000 g max placed on a low shelf level
Recipe for 1000 g of dough: 600 g flour, 360 g water, 11g salt,
25 g fresh yeast (or 2 sachets of powder yeast)
Method:
• Mix flour and salt in a large bowl.
• Dilute yeast in lukewarm water (approximately 35 degrees).
• Make a small well in the mound of flour.
• Pour in water and yeast mixture.
• Knead dough by stretching and folding it over itself with
the palm of your hand for 10 minutes until it has a uniform
consistency and is not too sticky.
• Form the dough into a ball shape, place it in a large bowl
and cover it with transparent plastic wrap to prevent the
surface of the dough from drying out. Select the manual LOW
TEMPERATURE function on the oven and set the temperature
to 40°C. Place the bowl inside and leave the dough to rise for
approximately 1 hour (the dough should double in volume).
• Cut the dough into equal sized loaves.
• Place them in the dripping pan on oven paper.
• Cover the loaves with flour.
• Make incisions on the loaves.
• Remember to pour 100 ml of cold water into the baking
tray in position 5. For cleaning purposes, we recommend
the use of water and vinegar.
• Place the loaves inside the oven while it is still cold.
• Start the BREAD cooking mode.
• Once baked, leave the loaves on one of the grill racks until
they have cooled completely.
BAKED CAKES mode
This function is ideal for baking cakes. Place the food inside
the oven while it is still cold. The dish may also be placed in a
preheated oven. It will only be possible to adjust the duration by
-10/+10 minutes.

Oven cooking advice table

DISHES
Savoury sponge cake
made with yoghurt
Country-style pie
Terrines
poultry liver pie, salmon mousse, eggs en cocotte,
"En cocotte" dishes
Soufflé cheese soufflé, vegetable soufflé, fish soufflé, etc.
Gratin dishes
Stuffed vegetables potatoes, tomatoes, courgettes, cabbages, etc.
Braised vegetables en
cocotte
Flan
Terrines
Soufflé
Dishes with a crust
Baking in foil ("en
papillote")
Rice
EXAMPLES
savoury sponge cake with olives, tuna, etc.
cheese country-style pie, salmon pastry, ...
fish, meat, vegetable, foie gras terrines, etc.
etc.
potato gratin, parmentier, lasagne, etc.
lettuce, saffron carrots, salsify, etc.
mushroom flan, vegetable pancake, etc.
vegetable terrines
asparagus soufflé , tomato soufflé, etc.
vegetable pie, etc.
truffles, etc.
Pilaff
FUNCTION TEMPERATURE
Baked cakes or Multilevel 160 °C
Baked cakes or Multilevel 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Gratin
200-210 °C
(or Roasting)
Multilevel 200 °C
Traditional oven 200 °C
Traditional oven 160 °C
Traditional oven 160 °C
Multilevel 200 °C
Multilevel 200 °C
Multilevel 200 °C
Traditional oven 180 °C
WARNING! The oven is
provided with a stop sys-
tem to extract the racks
and prevent them from
coming out of the oven.(1)
As shown in the drawing,
to extract them comple-
tely, simply lift the racks,
holding them on the front
part, and pull (2).
SUPPORT
cake tin on dripping pan
on dripping pan
terrine mould on dripping pan (bain-
marie filled with hot water)
baking dish on dripping pan (bain-
marie filled with hot water)
cake tin on dripping pan
tray on dripping pan
on dripping pan
or cake tin on dripping pan
baking dish on dripping pan
baking dish or cake tin on dripping
pan (bain-marie filled with hot water)
cake tin on dripping pan (bain-marie
filled with hot water)
cake tin on dripping pan
on dripping pan
foil pouch on dripping pan
tray on plate
GB
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