Hotpoint EW51, Instruction And Recipe Book

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Scones Food
Pre-
heat
Yes
200
9-12
Runner 1 from
bottom of oven
15-20
20 15
9-12
60-90
120-135
40-45
Depending
on use
40-45 40-45
105-135
45-50 25-30
150-180
180 170
180/190 190/200 150/170
150
190/200 200/220 190/200 200/210
140 150
200/210
100
Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
Yes
Yes
Temperature
o
C
T
op O
ven C
o
o
k
ing
F
an O
ven C
o
o
k
ing
Time in mins.
B
a
k
ing
Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Semi-rich Fruit cakes Rich Fruit Cakes Shortcrust Pastry Puff Pastry Yorkshire Pudding Individual Yorkshire Puddings Milk Pudding Baked Custard Bread Meringues
Yes
210/220
8-10
15-20 20-25 15-20 12-15 75-90
Depending
on size.
45-50
Depending
on use.
40-45 20-25
105-135
40-50 45-50
180-240
170/180 160/170 170/190 180/200 140/150 130/140 190/200 190/200 180/190 190/200 130/140 140/150 200/210
70-90
Yes Yes Yes Yes Yes
Position
In Oven
Pre-
heat
Temperature
o
C
Time in mins.
Note: If soft margarine is used for cake making, temperatures recommended by the
manufacturers should be followed. Temperatures recommended in this chart refer to cakes
made with block margarines or butter only.
O
ven T
emp
er
atur
e C
har
ts – B
ak
ing
20
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Shelf placed directly on
floor of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven