User manual

Food Temperature (°C) Time (min) Shelf posi‐
tion
Pasta Lasagne etc. 170 - 180 40 - 50 2
Pastry: Choux 180 - 190 30 - 40 2
Pastry: Eclairs, Profiteroles 180 - 190 30 - 40 2
Pastry: Flaky / Puff Pies 210 - 220 30 - 40 2
Shortcrusts: Mince Pies 190 - 200 15 - 20 2
Shortcrusts: Meat Pies 190 - 210 25 - 35 2
Shortcrusts: Quiche, Tarts,
Flans
180 - 200 25 - 50 2
Scones 220 - 230 8 - 12 3
Shepard`s Pie 190 - 200 30 - 40 2
Souffles 170 - 180 20 - 30 2
Vegetables: Baked Jacket Po‐
tatos
180 - 190 60 - 90 2
Vegetables: Roast Potatos 180 - 190 60 - 90 2
Yorkshire Pudding Large 220 - 210 25 - 40 2
Yorkshire Pudding Individual 210 - 220 15 - 25 2
Roasting Meat, Poultry Refer to the Roasting table. 2
10.6 Conventional Baking - Main oven
Food Temperature
(°C)
Time (min) Shelf posi‐
tion
Biscuits 180 - 190 10 - 20 3
Bread 200 - 220 30 - 35 3
Cakes: Small & Queen 160 - 180 18 - 25 3
Cakes: Sponges 170 - 180 20 - 25 3
Cakes: Madeira 150 - 160 60 - 80 3
Cakes: Rich Fruit 140 - 150 120 - 150 2
Cakes: Christmas 140 - 150 180 - 270 2
Cakes: Apple Pie 170 - 180 50 - 60 2
- Shortbread 140 - 160 45 - 60 3
Fish 170 - 190 30 - 40 3
Fruit Pies, Crumbles 180 - 200 30 - 50 3
ENGLISH 19