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11
OPERATION
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.
It may be necessary to change some cooking times and
temperatures from your previous oven. For best results when
baking preheat your oven for 30 minutes.
MODELS WITHOUT OVEN FAN
MODELS WITH OVEN FAN
COOKING GUIDE
FOOD TEMPERATURE
0
C OVEN POSITION IN SHELF* TIME IN MINUTES
Scones Plain or fruit 220 2 10 - 15
Biscuits Rolled 180 2 10 - 15
Spooned 190 2 12 - 15
Shortbread biscuits 160 1 or 2 30 - 35
Meringues Hard - individual 110 2 90
Soft - individual 180 2 15 - 20
Pavlova - 6 egg 110 1 75
Cakes Patty cakes 190 3 15 - 20
Sponge - 4 egg 180 2 20 - 30
Shallow butter cake 180 2 30 - 40
Rich fruit cake 150 2 180
Pastry - shortcrust Cornish pasties 200/180 2 40 - 45
Custard tart 200/180 1 10/20 - 30
Pastry choux Cream puffs 210 2 25 - 30
Yeast goods Bread 210 1 25 - 30
FOOD TEMPERATURE
0
C OVEN POSITION IN SHELF* TIME IN MINUTES
Scones Plain or fruit 210 Any 10 - 15
Biscuits Rolled 170 2 & 4 10 - 15
Spooned 180 2 & 4 12 - 15
Shortbread biscuits 150 2 & 4 30 - 35
Meringues Hard - individual 100 Any 90
Soft - individual 165 Any 15 - 20
Pavlova - 6 egg 100 Any 75
Cakes Patty cakes 180 2 & 4 15 - 20
Sponge - 4 egg 170 2 20 - 30
Shallow butter cake 170 2 & 4 30 - 40
Rich fruit cake 130 2 180
Pastry - shortcrust Cornish pasties 180/160 2 40 - 45
Custard tart 190/170 2 20 - 30
Pastry choux Cream puffs 200 2 & 4 25 - 30
Yeast goods Bread 200 Any 25 - 30
* Counting from the bottom shelf up.
* Counting from the bottom shelf up. Refer to “oven shelf location” section for more detailed information.
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