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17
USING THE OVEN
Set the selector for the type of cooking required.
Preheat the oven, setting the thermostat to the required temperature. Once the oven has heated to the selected
temperature, the orange warning light will go out. This same light will appear again automatically during operation of
the oven to indicate that the heating elements are on.
Remove the drip tray when using the oven for conventional baking, roasting etc. The tray should be left in place only
when using the grill, as its purpose is to catch falling droplets of fat. Food should be placed in oven dishes with raised
edges and positioned centrally under the grill. If fan-forced operation is selected, foods of different types can be
cooked simultaneously (e.g. meat and fish), although in this case the respective cooking time must be observed.
If selecting fan-forced, temperatures must be set 10°C to 20°C lower than indicated in the table.
COOKING TEMPERATURES AND TIMES
Dish
Temperature
in degrees
centigrade
Average cooking
time in minutes
Sweets
175
160
55-65
Short pastry flan base
200
190
8-10
Fruit pie/tart
200
190
25-35
White leavened bread per 1kg flour
200
190
30-50
Shortcake biscuits
200
190
10-15
Savoury biscuits
200
190
15-20
Lasagna
225
210
40-50
Meat(cooking time based on thickness)
Slow roast
175
170
12-15
Quick roast
200
190
12-15
Meat loaf
200
190
30-40
Poultry
Duck 1.5-2kg
200
170
120-180
Goose 3kg
200
180
150-210
Roast chicken
200
190
60-90
Turkey 5kg
175
150
240 ca.
Game
Hare
200
180
60-90
Leg of roebuck
200
180
90-150
Haunch of venison
175
175
90-180
Vegetable
Vegetable souffle
200
180
40-45
Fish
180
170
40-45
Pizza
210
200
20-25
Grills
Pork chop
8-12
Sausage
10-12
Grilled chicken
25-35
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