User manual

21
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature
by 10°C to suit individual preferences and requirements.
FAN OVEN TOP OVEN
FOOD SHELF
POSITION
COOKING
TEMP °C
SHELF
POSITION
COOKING
TEMP°C
APPROX
COOK TIME (m)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Shelf
180-190
200-220
200-220
160-170
1
1*
1
1
170-190
200-220
200-220
180-190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges positions 160-170 1 160-170 18 - 20
Victoria Sandwich 160-170 1 160-170 18 - 25
Madeira 140-150 1 140-150 1¼ - 1½h
Rich Fruit are not 130-140 1 140-150 2¼ - 2½h
Christmas 130-140 1 130-140 3 - 4½h
depends on size
Gingerbread critical 140-150 1 140-150 1¼ - 1½h
Meringues 80-100 1 90-100 2½ - 3h
Flapjack 170-180 1 170-180 25 - 30
Shortbread but ensure 130-140 1 140-150 45 - 65
Casseroles: Beef/Lamb 140-160 1* 140-160 2½ - 3h
Chicken 180-190 1* 180-190 1¼ - 1½h
Convenience Foods that oven Follow manufacturer’s instructions
Fish 170-190 1 170-190 20 - 30
Fish Pie (Potato Topped) 190-200 1* 190-200 20 - 25
Fruit Pies, Crumbles shelves are 190-200 1 190-200 40 - 50
Milk Puddings 130-140 1 140-150 1½ - 2h
Pasta Lasagne etc. 190-200 1 170-180 40 - 45
Pastry: Choux evenly 190-200 1 180-190 30 - 35
Eclairs, Profiteroles 170-180 1 170-180 20 - 30
Flaky/Puff Pies 210-220 1* 210-220 25 - 40
Shortcrust Mince Pies spaced 190-200 1 190-200 15 - 20
Meat Pies 190-210 1* 190-210 25 - 35
Quiche, Tarts, Flans 180-210 1 180-200 25 - 45
Roasting Meat, Poultry when more 160-180 1* 160-180 see roasting chart
Scones 210-220 1 220-230 8 - 12
Shepherd’s Pie 190-200 1* 190-200 30 - 40
Soufflés than one is 170-180 1 170-180 20 - 30
Vegetables: Baked Jacket Potatoes 180-190 1 180-190 1 - 1½h
Roast Potatoes 180-190 1 180-190 1 - 1½h
used
Yorkshire Puddings: Large 210-220 1 200-210 25 - 40
Individual 200-210 1 200-210 15 - 25
* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
OVEN COOKING CHART