Handleiding
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Tips for baking cakes
• If the cake is too dry, increase the tem-
perature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Cooking table for the bottom cooking sec-
tion
Food Accessory to be used Shelf position Temperature (°C) Baking time (min) (ap-
prox.)
Cake on the tray Standard tray * 3 175 30 … 45
Cake in the mould Cake mould on wire grill** ** 2 175 30 … 50
Cakes in cooking
paper
Standard tray * 3 160-170 20 … 30
Sponge cake
Round springform pan, 26
cm in diameter on wire grill
**
3 180-200 10 … 20
Cookie Standard tray * 3 160-170 20 … 30
Rich pastry Standard tray * 3 190 20 … 35
Dough pastry Standard tray * 3 200 20 … 30
Leaven Standard tray * 3 190 20 … 35
Lasagne Standard tray * 3 180 25 … 45
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
8.2.2 Meat, Fish and Poultry
The key points on roasting
• Seasoning it with lemon juice and pepper
before cooking whole chicken, turkey and
large pieces of meat will increase cook-
ing performance.
• It takes 15 to 30 minutes more to cook
boned meat than fillet by frying.
• You should calculate about 4 to 5
minutes of cooking time per centimetre
of the meat thickness.
• After the cooking time is expired, keep
the meat in the oven for approximately
10 minutes. The juice of the meat is bet-
ter distributed to the fried meat and does
not come out when the meat is cut.
• Fish should be placed on the medium or
low level shelf in a heat resistant plate.
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Productinformatie
| Merk | Hotpoint |
| Model | HTE5VCB |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 3765 MB |
