Hotpoint EG 902 GX S Operating Instructions Manual page 14

Conventional Oven cooking advice table (2nd Oven)
GB
Cooking
modes
Lasagne
Cannelloni
Baked pasta
Veal
Chicken
Duck
Rabbit
Pork
Lamb
Traditional
Mackerel
Mackerel
Trout baked in foil
Neapolitan-style pizza
Biscuits and small cakes
Sweet unleavened flans and desserts
Savoury pies
Leavened cakes
Fruit cakes
PASTRY Perfecting cooking
OVEN
Sole and cuttlefish
Squid and prawn kebabs
Mini Grill
Cod fillet
Grilled vegetables
Veal steak
Chops
Hamburgers
Mackerel
Maxi Grill
Toast
With the
Spit-roast veal
Spit-roast chicken
PLEASE PHONE US TO RE ISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS UARANTEE ON 08448 24 24 24
14
Foods
rotisserie spit
Weight Rack Preheating time
(in kg) position
2.5 2
2.5 3
2.0 3
1.7 2
1.5 3
1.8 3
2 3
2.1 3
1.8 3
1.1 2
1.5 2
1 2
1 2
0.5 3
1.1 3
1 3
0.5 3
1 3
1 2 and 3
1 and 3
1 2 and 3
1 3/4
1 4
1.5 4
1 3
1 4
4 pcs 4
1.0 -
2.0 -
Recommended
(min) Temperature
(°C)
5 200
5 200
5 200
10 180
10 200
10 180
10 180
10 180
10 180
5 180
5 180
5 180
15 220
10 180
10 180
10 180
10 160
10 170
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
5 Max
Cooking
time
(minutes)
45-50
30-35
30-35
60-70
80-90
90-100
70-80
70-80
70-80
30-40
30-35
25-30
15-20
10-15
25-30
30-35
25-30
25-30
8
4
10
8-10
15-20
20
7
15-20
5
70-80
70-80