Hotpoint Oven - Comprehensive Baking Guide

Dish Recommended Shelf Approximate
gas mark position cooking times
Scones 7 top to middle 8 - 15 mins
Meringues “S” (slow setting) middle to bottom 2 - 3 hours
Cakes
Small cakes 5 middle to top 15 - 25 mins
Whisked sponge 5 middle to top 20 - 25 mins
Swiss roll 6 middle to top 10 - 12 mins
Victoria sandwich 4 middle to top 20 - 30 mins
(2 x 180mm / 7”)
Genoese sponge 4 middle 20 - 30 mins
Madeira (180mm / 7”) 3 middle to top 1 - 1
1
⁄
4
hours
Gingerbread 3 middle to top 1 - 1
1
⁄
4
hours
Semi rich fruit cake 2 or 3 middle to top 2
1
⁄
2
- 3 hours
(205mm / 8”)
Christmas cake 1 or 2 middle to bottom depending on
recipe
Dundee cake 3 middle to bottom 2 - 2
1
⁄
2
hours
(205mm / 8”)
Pastry
Flaky / Puff 7 middle to top 15 - 45 mins
Shortcrust 6 middle to top 15 - 45 mins
Choux 6 middle to top 15 - 45 mins
Plate tarts 6 middle to top 30 - 45 mins
Biscuits
Nut brownies 6 middle to bottom 15 - 20 mins
Brandy snaps 4 middle to top 7 - 18 mins
Flapjacks 4 middle to top 20 - 40 mins
Ginger nuts 4 middle to top 10 - 20 mins
Puddings
(1l / 2 pint dish)
Rice pudding 2 middle to top 2 - 2
1
⁄
2
hours
Baked custard 3 middle to top 1 - 1
1
⁄
4
hours
Bread and butter 3 middle to top
3
⁄
4
- 1
1
⁄
4
hours
Hot soufflé 4 middle to top 35 - 50 mins
Fruit crumble 6 middle to top
1
⁄
2
- 1 hours
12
Using the Oven
Baking guide
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