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Food Temperature (°C) Time (min) Shelf position
- Large 200 - 210 25 - 40 1
- Individual 210 - 220 15 - 25 1
Main oven
Food
Temperature (°C)
Time (min) Shelf position
Conventional Cook-
ing
True Fan Cooking
Biscuits 180 - 190 180 - 190 10 - 20 2
Bread 200 - 220 190 - 210 30 - 35 2
Cakes:
- Small & Queen 170 - 180 160 - 170 18 - 25 2
- Sponges 170 - 180 160 - 170 20 - 25 2
- Madeira 150 - 160 140 - 160 60 - 75 2
- Rich Fruit 140 - 150 130 - 140 120 - 150 2
- Christmas 140 - 150 130 - 140 180 - 270 2
Fish 170 - 180 160 - 180 20 - 30 3
Fruit Pies, Crum-
bles
180 - 200 170 - 180 30 - 50 3
Milk Puddings 150 - 170 140 - 160 60 - 90 3
Pastry:
- Choux 180 - 190 180 - 190 30 - 40 3
- Shortcrust 190 - 200 180 - 190 25 - 35 3
- Flaky 190 - 210 180 - 190 30 - 40 3
- Puff Follow manufacturer's instructions. Reduce the temperature by 20ºC for True
Fan Cooking Function.
Plate Tarts 190 - 200 180 - 190 25 - 45 3
Quiches / Flans 200 - 210 170 - 180 25 - 45 3
Scones 220 - 230 210 - 230 8 - 12 2
ROASTING
• Use heat-resistant ovenware to roast. Refer to
the instructions of the ovenware manufacturer.
• You can roast large roasting joints directly in the
deep pan or on the wire shelf above the deep
pan.
• Put some liquid in the deep pan to prevent the
meat juices or fat from burning on it's surface.
13
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