Loading ...
Loading ...
Loading ...
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.
Roast large roasting joints directly in the tray or on
the wire shelf placed above the tray.
Put some water in the tray to prevent the meat
juices or fat from burning.
Meat with crackling can be roasted in the roasting
tin without the lid.
Turn the roast after 1/2 - 2/3 of the cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with the lid or
use roasting bag.
• roast meat and fish in large pieces (1 kg or
more).
• baste large roasts and poultry with their juices
several times during roasting.
GRILLING
Always grill with the maximum temperature setting.
Set the shelf into the shelf position as
recommended in the grilling table.
For grilling in the top oven adjust the shelf position
to suit different thicknesses of food.
13
Loading ...
Loading ...
Loading ...