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14
INSTRUCTIONS FOR THE USER
TIME AND TEMPERATURE CHART
The above table gives guidelines for cooking a range of different foods, individual food, or personal preferences
may slightly vary the oven position, temperature and cooking time from those suggested.
Please note that:
• All cooking temperatures stated refer to a preheated oven (allow 15 minutes for preheating).
• The shelves are numbered from the bottom i.e. the top shelf is Shelf 3,bottom shelf is Shelf 1.
• If baking a larger quantity than the example shown in the chart, slightly increase temperatures and/or time.
• If baking a smaller quantity than the example, slightly decrease the temperature and/or time.
• Remenber to remove grill tray from oven before baking in oven.
FOOD ITEM QUANTITY OVEN POSITION TEMPERATURE °C APPROXIMATE TIME
CAKES
Patty cakes
Sponges
Butter cake - slab
Boiled fruit cake - 20 cm tin
Rich fruit cake - 20 cm tin
20
1 or 2
1
1
1
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
190
190
190
160
150
15-20 mins.
20-25 mins
30-35 mins.
2 hrs.
4 hrs.
SCONES - plain
20 Shelf 2 240 10-12 mins.
BISCUITS
Anzacs
Burnt butter biscuits
24
40
Shelf 2 or 3
Shelf 2 or 3
150
180
20 mins.
25 mins.
MERINGUE - small
20 Shelf 2 or 3 125
1-1½ hrs.
allow to cool in oven
PASTRIES
Custard tart - 23 cm
Fruit pies - biscuit pastry,
double crust cooked lling
Sausages rolls
1
1
20
Shelf 3
Shelf 2 or 3
220/180
210/190
220
10/40-50 mins.
15/15-20 mins.
20-25 mins.
PIZZA - yeast dough 30 cm
1 Shelf 3 240 20-25 mins.
OVEN MEAL
Roast meat & vegetables
Fruit pies
2
Shelf 2 or 3
Shelf 2 or 3
210
as requested
50-60 mins.
BREAD
1 loaf Shelf 3 200 35-40 mins.
RETAIN THIS CHART FOR EASY REFERENCE
ROAST MEATS
Meats are generally roasted in the centre of the oven (shelf 3) but the position may be varied according to the
size of the meat and the other foods to be cooked at the same time.
A moderate temperature can be used (200°C) although superior results are often achieved by cooking meat
quickly at a high temperature e.g. 250°C for 30 minutes to sear the meat, then complete the cooking on a
moderate heat. Turkey or other very large joints of meat may be cooked at lower than moderate temperatures.
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