Loading ...
Loading ...
Loading ...
The following is intended as a guide. Cooking variation is natural and to be expected. You should experiment with
times, temperatures and recipes to obtain the best results to your own taste. Get to know your oven before making a
service call. Where the gas models vary from the electric models, details for gas cooking is shown in brackets. For best
results when baking, preheat your oven for 30 minutes.
FOOD CONVENTIONAL OVEN FAN FORCED OVEN TIME IN
MINUTES
TEMPERATURE
0C
OVEN SHELF PO-
SITION*
TEMPERATURE
0C
OVEN SHELF
POSITION*
Plain or fruit scones 220 2 (3) 210 Any 10 –15
Rolled biscuits 170 (180) 2 150 (170) Any 10 –15
Spooned biscuits 190 2 180 Any 12 –15
Shortbread biscuits 160 1 or 2 150 Any 30 – 35
Hard individual
meringues
110 2 100 Any 90
Soft individual
meringues
180 2 165 Any 15 – 20
Pavlova – 6 eggs 110 (120) 1 100 Any 75
Patty cakes 190 2 180 Any 15 – 20
Sponge – 4 eggs 180 2 170 Any 20 – 30
Plain butter cake 180 2 170 Any 25 – 40
Rich fruit cake 140 (150) 2 130 Any 180
Shortcrust cornish
pasty#
200 (200/180) 2 180 (180/160) Any 40 – 45 (10/35)
Shortcrust custard tart 200/180
(220/180)
1(3) 190/170
(200/180)
Any 20 – 30 (10/25)
Cream puffs 210 2 200 Any 25 – 30
Yeast bread 210 1 200 Any 25 – 30
Pizza 220 2 220 Any 15 – 25
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
MEAT/POULTRY/FISH RECOMMENDED TEMPERATURE
0
C MINUTES PER KILOGRAM
Beef
– Rare 200 35 - 40
– Medium 200 45 - 50
– Well done 200 55 - 60
Lamb
– Medium 200 40
– Well done 200 60
Veal 180 60
Pork 200 60
Chicken 180 - 200 45 – 50
Duck 180 - 200 60 – 70
Turkey
180 40 – 45 (less than 10kg)
35 – 40 (more than 10kg)
Fish 180 20
OVEN GUIDE
Roasting Meat
• You can use the grill tray and grill tray insert for
roasting meat in the oven.
• 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.)
• Do not pierce the meat, as this will allow juices to
escape.
• When the meat is cooked, take the roast out of the
oven, wrap in aluminum 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 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200°C Medium 40
Well done 60
Veal 180°C Well done 60
Pork 200°C Well done 60
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• 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 KG
Chicken 180°C 45 - 50
Duck 180 - 200°C 60 - 70
Turkey 180°C 40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180°C 20
GET TO KNOW YOUR NEW OVEN
WITH THIS ‘SIMPLE TEST CAKE’
Although we strive for a perfect performing oven, it’s
possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make Simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
Pinch of salt
4 tablespoons (80ml) full-cream milk
Method:
1. Butter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate 180°C (170°C fan forced)
and ensure oven shelf is in the centre position of oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then eggs one at a time, beating well after each
addition.
6. Sift flour and salt into the mixture and beat until
well combined.
7. Add milk and beat or stir to combine.
8. Spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25 to
35 minutes or until when tested with a fine cake skewer
it comes out clean or the edges of the cakes have
come away slightly from the sides of the cake pans.
10. Remove from oven to wire cake rack and rest for 5
minutes before removing from cake pans. Cool
completely.
To serve: Sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar.
NOTE: If desired, substitute butter for either margarine or
olive oil spread.
Recipe is based on the Australian standard metric 250ml
cup and 20ml tablespoon sets.
24 OVEN GUIDE 25SIMPLE TEST CAKE
Loading ...
Loading ...
Loading ...