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Hotpoint CE6IFA.2 X F HA Manual

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can burn temperature sensitive foods.
In the BARBECUE and GRATIN cooking modes,
particularly when using the rotisserie spit, place the
dripping pan in position 1 to collect cooking residues (fat
and/or grease).
MULTILEVEL
Use positions 2 and 4, placing the food which requires
more heat on 2.
Place the dripping pan on the bottom and the rack on
top.
Oven cooking advice table
BARBECUE
Place the grill rack in position 3 or 4 and place
the food in the centre of the rack.
We recommend that the power level is set to
maximum. The top heating element is regulated by a
thermostat and may not always operate constantly.
PIZZA
Use a light aluminium pizza pan. Place it on the rack
provided.
For a crispy crust, do not use the dripping pan as it
prevents the crust from forming by extending the total
cooking time.
If the pizza has a lot of toppings, we recommend
adding the mozzarella cheese on top of the pizza
halfway through the cooking process.
Cooki ng
mo des
Foods
Wei ght
(in kg)
Rack position
Preheating
Recommended
temperature
(°C)
Cooki ng durat ion
(minutes)
standard
guide ra ils
sliding guide
rails
Multilevel*
Pizza on 2 racks
Pies on two racks/cakes on 2 racks
Sponge cake on 2 racks (on the drippi ng pan)
Roast chicken + potatoes
Lamb
Mackerel
Lasagne
Cream puffs on 2 racks
Biscuits on 2 racks
Cheese puffs on 2 racks
Savoury pies
1+1
1
1
1
2 and 4
2 and 4
2 and 4
1 and 2/3
2
1 or 2
2
2 and 4
2 and 4
2 and 4
1 and 3
1 and 3
1 and 3
1 and 3
1 and 3
1
1
1
1 and 3
1 and 3
1 and 3
1 and 3
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
220-230
180
170
200-210
190-200
180
190-200
190
190
210
200
20-25
30-35
20-25
65-75
45-50
30-35
35-40
20-25
10-20
20-25
20-30
Bar becue*
Mackerel
Sole and cuttlefish
Squid and prawn kebabs
Cod fillet
Grilled vegetabl es
Veal steak
Sausages
Hamburgers
Toasted sandwiches (or toast)
Spit-roast chicken using rotisserie spit (where present)
Spit-roast lamb using rotisserie spit (where present)
1
0.7
0.7
0.7
0.5
0.8
0.7
4 or 5
4 or 6
1
1
4
4
4
4
3 or 4
4
4
4
4
-
-
3
3
3
3
2 or 3
3
3
3
3
-
-
No
No
No
No
No
No
No
No
No
No
No
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
15-20
10-15
8-10
10-15
15-20
15-20
15-20
10-12
3-5
70-80
70-80
Gratin*
Grilled chicken
Cuttlefish
Spit-roast chicken usi ng rotisserie spit (where present)
Spit-roast duck using rotisserie spit (where present)
Roast veal or beef
Roast pork
Lamb
1.5
1
1.5
1.5
1
1
1
2
2
-
-
2
2
2
2
2
-
-
2
2
2
No
No
No
No
No
No
No
210
200
210
210
210
210
210
55-60
30-35
70-80
60-70
60-75
70-80
40-45
Low
temperature
Defrosting
Proving
Dish heating
Pasteurisation
2 or 3
2 or 3
2 or 3
2 or 3
2
2
2
2
No
No
No
No
-
-
-
-
-
60-90
-
-
Automatic
pi zza
Pizza (see recipe)
Focaccia (bread dough)
1
1
2
2
2
2
No
No
-
-
23-33
23-33
Automatic
bread
Bread (see recipe)
1 2 2 No
- 55
Automatic
baked cakes
Cakes made usi ng leavened dough
1 2 or 3
2 No
- 35-55
Automatic
roast
Roasts
1 2 or 3
2 No
- 60-80
* The cooking times listed above are intended as guidelines only and ma y be modif i ed according to personal tastes. Ov en preheating times are set as standard and ma y not be
modi f ied manual ly.
… 28 …


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