User manual

17
Oven cooking chart continued
FAN OVEN TOP OVEN
FOOD
COOKING
TEMP °C
POS
COOKING
TEMP °C
APPROX
COOK TIME (h)
Choux Pastry 190 - 200 3 180 - 190 0:30 – 0:40
Éclairs / Profiteroles 170 - 180 3 170 - 180 0:20 – 0:35
Flaky Pastry 210 - 220 3 210 - 220 0:25 – 0:45
Mince Pies 190 - 200 2 190 - 200 0:15 – 0:25
Pasta Lasagne etc. 190 - 200 2 170 - 180 0:40 – 0:50
Meat Pies 190 - 210 2 190 - 210 0:25 – 0:40
Quiche, Tarts, Flans 180 - 210 2 180 - 200 0:25 – 0:50
Shepherd’s Pie 190 - 200 1 190 - 200 0:30 – 0:45
Soufflés 170 - 180 2 170 - 180 0:20 – 0:35
Fish 170 - 190 2 170 - 190 0:20 – 0:35
Fish Pie 190 - 200 1 190 - 200 0:20 – 0:30
Beef Casserole 140 - 160 1 140 - 160 2:30 – 3:15
Lamb Casserole 140 - 160 1 140 - 160 2:30 – 3:15
Baked Potatoes 180 - 190 2 180 - 190 1:00 – 1:45
Roast Potatoes 180 - 190 2 180 - 190 1:00 – 1:45
Large Yorkshire
Puddings:
210 - 220 2 200 - 210 0:25 – 0:45
Individual Yorkshire
Puddings
200 - 210 2 200 - 210 0:15 – 0:30
Note: Shelf positions are counted from the bottom of the oven.
Note: Main oven shelf positions are not critical but ensure that they are evenly spaced when more
than one is used.