User manual

Food
Temperature
[°C]
Approx Cook
Time
(mins)
Shelf Position
Fruit Pies, Crum-
bles
170 - 180 30 - 50 3
Milk Puddings 140 - 160 60 - 90 3
Pastry: Choux 180 - 190 30 - 40 3
Pastry: Shortcrust 180 - 190 25 - 35 3
Pastry: Flaky 180 - 190 30 -40 3
Pastry: Puff Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20°C
3
Plate Tarts 180 - 190 25 - 45 3
Quiches/Flans 170 - 180 25 - 45 3
Scones 210 - 230 8 - 12 1 / 3
Roasting: Meat,
Poultry
160 - 180
see Roasting
Chart
2
10.6 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting
pan. (If present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more suc-
culent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
10.7 Thermaflow or Conventional Cooking (if available)
Roasting
Meat Temperature [°C] Cooking Time
Beef/Beef boned
170 - 190
20-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
Mutton/Lamb
170 - 190
20-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
Pork/Veal/Ham
170 - 190
30-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
Chicken
180 - 200
20-25 minutes per 0.5 kb (1
lb) and 20 minutes over
Turkey/Goose
170 - 190
15-20 minutes per 0.5 kg (1
lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over
3.5 kg (7 lb)
Duck
180 - 200
25-35 minutes per 0.5 kb (1
lb) and 25-30 minutes over
18
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