User manual

12
Cooking Chart - Conventional
Oven
The oven temperatures are intended as a guide only. It may be necessary to increase or
decrease the temperatures by 10 °C to suit individual preferences and requirements.
NOTE: Shelf positions are counted from bottom of the oven.
Food Shelf Cooking
Position Temp. (°C)
Biscuits 2 - 3 180-190
Bread 2 210-220
Casseroles 2 150-180
Cakes: Small and queen 2 170-180
Sponges 2 180-190
Madeira 2 160-170
Rich Fruit 2 150-160
Christmas 1 - 2 130-140
Meringues 2 100-110
Fish 2 170-190
Fruit Pies and Crumbles 2 190-200
Milk Puddings 2 130-140
Pastry: Choux 2 - 3 160-170
Shortcrust
Flaky 2 190-200
Puff
Plate Tarts 1 - 2 190-200
Quiches/Flans 1 - 2 190-200
Scones 2 230
Roasting: Meat & Poultry 2 180-200
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Hints and Tips
- The middle shelf position allows for the
best heat distribution. To increase base
browning simply lower the shelf position.
To increase top browning, raise the shelf
position.
- The material and finish of the baking
trays and dishes used will affect base
browning. Enamelware, dark, heavy or
non-stick utensils increase base
browning, while oven glassware, shiny
aluminium or polished steel trays reflect
the heat away and give less base
browning.
- Always place dishes centrally on the
shelf to ensure even browning.
Stand dishes on suitably sized baking
trays to prevent spillage onto the base
of the oven and make cleaning easier.
- Do not place dishes, tins or baking trays
directly on the oven base as it becomes
very hot and damage will occur.