User manual

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.
Shelf positions are counted from the bottom of the oven.
FOOD
MAIN OVEN
SHELF
POSITIONS
COOKING
TEMP (°C)
APPROXIMATE
COOK
TIME (MINS)
Biscuits
Flapjacks
Shortbread
4 and 5
5
3
190-200
180-190
150-160
10-20
25-30
45-65
Bread
Bread rolls/buns
1 and 5 210-220 20-30
Casseroles - beef
Chicken casserole
Cakes: Small & Queen
Victoria sandwich
Gingerbread
Madeira
Rich fruit
Christmas
Meringues
3
3
2 and 5
2 and 5
3
3
3
2
2
140-150
180-190
180-190
180-190
150-160
170-180
150-160
140-150
90-100
2-3 hours
1½ hours
20-25
20-25
1¼-1½ hours
1-1¼ hours
2¼-2
3
/4 hours
Depending on size 3-4½h
2½-3 hours
Convenience Foods Follow instructions on the pack
Fish 3 180-190 20-30
Fish pie (potato topped)
Shepherds pie
3 200-210 20-25
Fruit pies and crumbles
Milk puddings
Pastry: Choux- Chocolate eclairs
Profiteroles
Shortcrust- Mince pies
Flaky/Puff pies
4
2
2 and 5
2 and 5
2 and 5
3
210-220
150-160
190-200
180-190
200-210
220-230
40-45
1½-2 hours
30-35
20-30
15-20
30-40
Quiche Lorraine/tarts/flan
Meat pie
5 200-210 30-45
Plate tarts/pies 2 and 5 200-210 30-45
Scones
Soufflés
2 and 5
3
230-240
200
8-12
30-40
Roasting Meat and Poultry 1 180-200 See Roasting Chart
Pasta e.g. Lasagne 3 200 30-40
Vegetable dishes
Baked jacket potatoes
Baked stuffed marrow
Baked stuffed tomatoes
Roast potatoes
2 and 4
5
3
5
200
200
190
200-220
1-1½ hours
30-35
20-25
1-1½ hours
Yorkshire puddings: (large)
(individual)
5
2 and 5
230
230
35-40
35-40
15
OVEN COOKING CHART