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13
OVEN COOKING GUIDE
The following is intended as a guide and experience may show some slight variation to be necessary to meet individual requirements.
FOOD CONVENTIONAL OVEN FAN FORCED OVEN
Temperature in °C Oven Shelf Position* Time in minutes Temperature in °C Oven Shelf Position* Time in minutes
Scones
Plain or Fruit 220 2 (3) 210 Any
Biscuits
Rolled 170 (180) 2 150 (170) Any
Spooned 190 2 180 Any
Shortbread
Biscuits
160 1 or 2 150 Any
110 2 90 100 Any 90
180 2 165 Any
110 (120) 1 75 100 Any 75
Cakes
Patty cakes 190 3 (4) 180 Any
180 2 170 Any
Plain Butter Cake 180 2 170 Any
Rich Fruit Cake 140 (150) 2 180 130 Any 180
Cornish Pasties 200 (200/180) 2 180 (180/160) Any
Custard Tart 200/180
(220/180)
1 (3)
(10/35)
190/170
(200/180)
Any
(10/25)
Pastry Choux
Cream Puffs 210 2 200 Any
Bread 210 1 200 Any
* Shelf position is counted from the bottom shelf up ie. Bottom shelf position is 1
Where the gas models vary from electric, details for gas cooking is shown in brackets
MEAT PREFERRED TEMPERATURE °C MINUTES PER KG
Beef 200°C Rare
Well Done
200°C 40 minutes
Well Done 60 minutes
Veal 180°C Well Done 60 minutes
Pork 200°C Well Done 60 minutes
POULTRY OR FISH PREFERRED TEMPERATURE °C MINUTES PER KG
Chicken 180°C
Duck
Turkey 180°C
Fish 180°C 20 minutes
COOKING GUIDE
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