Hotpoint CH60DPCF User And Installation Instructions Manual page 32

MAIN OVEN - THE
PRECISION COOKING SYSTEM
C C ART - Traditional mode
eat
Beef
Beef (foil covered)
Lamb
Lamb (foil covered)
Pork
Pork (foil covered)
Poultry
Poultry (foil covered)
Notes
BA NG
Scones
Small cakes
Victoria sandwich
Fatless sponge sandwich
Swiss roll
Semi rich fruit cake
Rich fruit cake
Shortcrust pastry
Puff pastry
Yorkshire pudding
Yorkshire pudding:
Individual
Bread
Meringues
Notes
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
32
Pre-heat Tem erat re
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
Internal Temperatures:
Beef rare
medium
well done
Lamb
Pork
Poultry
Preheat Tem erat re
yes 220°C
yes 180/190°C
yes 170/180°C
yes 190/200°C
yes 200/210°C
yes 150/160°C
yes 130/140°C
yes 190/200°C
yes 190/200°C
yes 190/200°C
yes 200/210°C
yes 200/210°C
yes 80/90°C
For best results use one shelf. Preheat the oven before use.
Shelf
Coo ing Time
Position
2 or 3 20-25 minutes per 450g (1lb) + 20 minutes extra
2 or 3 35-45 minutes per 450g (1lb)
2 or 3 25-30 minutes per 450g (1lb) + 25 minutes extra
2 or 3 35-45 minutes per 450g (1lb)
2 or 3 30-35 minutes per 450g (1lb) + 30 minutes extra
2 or 3 40 minutes per 450g (1lb)
2 or 3 20-25 minutes per 450g (1lb) + 20 minutes extra
2 or 3 25-30 minutes per 450g (1lb)
60°C
70°C
75°C
80°C
80°C
90°C
Coo ing Time
3 10-15 minutes
3 15-25 minutes
20-30 minutes
3
3 15-20 minutes
3 10-15 minutes
2 60-75 minutes
2 depending on size
2 or 3 depending on recipe
2 or 3 depending on recipe
3 35-45 minutes
3 20-30 minutes
3 30-45 minutes
3 180-240 minutes