User Manual

9.10 Baking
Food
Temperature
[°C]
Approx Cook
Time
(mins)
Shelf Position
Biscuits 180 - 190 10 - 20 3
Bread 200- 220 30 - 35 3
Cakes:
- Small & Queen 170 - 180 18 - 25 3
- Sponges 170 - 180 20 - 25 3
- Madeira 150 - 160 60 - 75 3
- Rich Fruit 140 - 150 120 - 150 3
- Christmas 140 - 150 180 - 270 3
Fish 170 - 180 20 - 30 3
Fruit Pies, Crum-
bles
180 - 200 30 - 50 3
Milk Puddings 150 - 170 60 - 90 3
Pastry:
- Choux 180 - 190 30 - 40 3
- Shortcrust 190 - 200 25 - 35 3
- Flaky 190 - 210 30 - 40 3
- Puff Follow manufacturer´s instructions
Plate Tarts 190 - 200 25 - 45 3
Quiches/Flans 200 - 210 25 - 45 3
Scones 220 - 230 8 - 12 3
Roasting: Meat
and Poultry
170 - 190
see Roasting
Chart
3
9.11 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted
directly in the deep roasting pan or on
the oven shelf above the deep roast-
ing pan. (If present)
• Roast lean meats in a roasting tin with
a lid. This well keep the meat more
succulent.
• All types of meat, that can be
browned or have crackling, can be
roasted in the roasting tin without the
lid.
9.12 Main oven
18
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