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27COOKING GUIDE26 COOKING GUIDE
COOKING GUIDE COOKING GUIDE
Choosing the best oven settings
The following table is intended as a guide and
experience may show some variation in cooking
times necessary to meet individual requirements. We
recommend that you preheat your oven for 30 minutes.
Modes without oven fan
FOOD TEMPERATURE C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plain or fruit 220 3 or 4 10 – 15
Biscuits Rolled 170 3 13 – 18
Spooned 190 3 13 – 18
Shortbread biscuits 160 3 30 – 35
Meringues Hard – individual 110 3 90
Soft – individual 180 3 15 – 20
Pavlova – 6 egg 110 3 75
Cakes Cup cakes 190 3 or 4 15 – 20
Sponge – 4 egg 180 3 or 4 20 – 30
Shallow butter cake 180 3 25 – 30
Pastry – short
crust
Cornish pasties 200 3 40 – 45
Custard tart 200/180 3 Pastry 8/200
Whole tart 10/200
& 20/180
Pastry – choux Cream puffs 210 3 25 – 30
Yeast goods Bread 210 3 25 – 30
Modes with oven fan
FOOD TEMPERATURE C
OVEN SHELF POSITION*
TIME IN MINUTES
SINGLE SHELF MULTI SHELF
Scones Plain or fruit 210 3 or 4 2 & 5 10 – 15
Biscuits Rolled 150 3 or 4 2 & 5 13 – 18
Spooned 180 3 or 4 2 & 5 13 – 18
Shortbread 150 3 or 4 2 & 5 13 – 18
Meringues Hard – individual 100 3 or 4 2 & 5 90
Soft – individual 165 3 or 4 2 & 5 15 – 20
Pavlova – 6 egg 100 3 or 4 2 & 5 75
Cakes Cup cakes 180 3 or 4 2 & 5 15 – 20
Sponge – 4 egg 170 3 or 4 2 & 5 20 – 30
Shallow butter cake 170 3 or 4 2 & 5 25 – 30
Rich fruit cake 170 3 or 4 2 & 5 60
Pastry –
short crust
Cornish pasties 180 3 or 4 2 & 5 40 – 45
Custard tart 190/170 3 or 4 2 & 5 20 – 30
Whole tart Pastry 8/190
Whole tart 10/190
& 20/170
Pastry –
choux
Cream puffs 200 3 or 4 2 & 5 25 – 30
Yeast goods Bread 200 4 2 & 5 25 – 30
* Counting from the bottom shelf up.
Roasting Meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2. Use the grill/oven dish and grill insert.
Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices to
escape.
4. When the meat is cooked, take the roast out of
the oven, wrap in aluminium foil and leave to stand
for about 10 minutes. This will help retain the
juices when the meat is carved. The table shows
temperatures and cooking times for different kinds
of meat. These may vary depending on the thickness
or bone content of the meat.
MEAT RECOMMENDED
TEMPERATURE
MINUTES
PER KG
Beef
180°C – 200°C
Rare 35 – 40
Medium 45 – 50
Well done 55 – 60
Lamb
180°C – 200°C
Medium 40
Well done 60
Veal
180°C – 200°C
Well done 60
Pork
180°C – 200°C
Well done 60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
POULTRY
& FISH
RECOMMENDED
TEMPERATURE
MINUTES PER
KILOGRAM
Chicken
180°C – 200°C
45 – 50
Duck
180°C – 200°C
60 – 70
Turkey
180°C – 200°C
40 – 45
(<10kg)
35 – 40
(>10kg)
Fish
180°C – 200°C
20
Oven/grill dish
with wire rack
insert
Grilling Guide
WARNING
WARNING
Always clean the grill/oven dish after every use.
Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry
and meat.
• Seal the surface of the food and retain the
natural juices.
This table shows how to grill different types of meat:
Beef Tenderloin, rump, sirloin. Brush with oil
or melted butter, especially if the meat is
very lean.
Lamb Loin chops, short loin chops, chump
chops, and forequarter chops. Remove
skin or cut at intervals to stop curling.
Brush with oil or melted butter.
Sausages Prick sausages to stop skin from bursting.
Poultry Divide into serving pieces. Brush with oil.
Fish Brush with oil or melted butter and
lemon juice.
Bacon Remove rind. Grill flat.
Guide to better grilling
Steak 15 – 20 minutes
Chops 20 – 30 minutes
Fish 8 – 10 minutes
Bacon 4 – 5 minutes
No definite times can be given for grilling because this
depends on your own tastes and the size of the food.
These times should only be used as a guide and remember
to turn the food over halfway through the cooking process.
For better grilling results, follow these easy instructions:
1. Preheat grill for at least 5 minutes.
2. Choose only prime cuts of meat or fish. If the cut is
less than 5mm thick it will dry out. If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw.
3. Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which could
result in a fire.
4. Baste the food during cooking with butter, olive oil
or marinade. Grilled food is better if marinated
before cooking.
5. Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan Grill
The “Fan Grill” assists the grilling process by circulating
the heat evenly around the food. The recommended
temperature setting is 180°C for all fan grilling functions.
1. Place the grill dish on the bottom rack.
2. Place meat/poultry on an oven shelf above the
grill dish.
3. Wipe off any oil or fat which spatters while the oven
is still warm.
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