Main Oven Temperature Chart - Hotpoint DH93 X Instructions For Installation And Use Manual

Main Oven
Temperature Chart
Bakin
GB
Foo
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich (fatless)
Swiss Roll
Semi-rich Fruit cakes
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire Pudding
Milk Pudding
Baked Custard
Bread
Meringues
Bakin
Foo
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich (fatless)
Swiss Roll
Semi-rich Fruit cakes
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire Pudding
Milk Pudding
Baked Custard
Bread
Meringues
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10°C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Note: Where times are stated, they are approximate only.
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Conevntional Oven
Pre eat Te erat re °C
Yes 220/230
Yes 180/190
Yes 160/170
Yes 170/180
Yes 190/200
Yes 150/160
Yes 130/140
Yes 180/190
Yes 190/200
Yes 190/200
Yes 200/210
Yes 140/150
Yes 130/140
Yes 190/200
Yes 80/90
Fan Oven
Pre eat Te erat re °C
Yes 210/220
No 170/180
No 160/170
Yes 180/190
Yes 190/200
No 140/150
No 130/140
No 190/200
No 190/200
Yes 180/190
Yes 190/200
No 130/140
No 140/150
Yes 200/210
No 80/90
DX CX DH X DH
Ti e in ins
10-15
15-25
20-30
15-20
8-12
1¼ hrs. 7"
Depending on recipe and size
Depending on use
Depending on use
40-45
20-30
1¼ - 2 hrs.
40-50
25-35
3 - 3½ hrs.
DX CX DH X DH K DH
Ti e in ins
9-12 approx.
15-25 approx.
20-30 approx.
15-20 approx.
12-15 approx.
1¼ - ½ hrs. approx.
Depending on size
Depending on size
Depending on size
40-50 approx.
20-25 approx.
1½ - 2 hrs. approx.
35-45 approx.
30-35 approx.
3 - 4 hrs. approx.
K DH CX
S el Position
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
2nd from bottom
2nd or 3rd from bottom
2nd or 3rd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
CX
27