User manual

15
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.
FOOD
MAIN OVEN SHELF
POSITIONS
COOKING
TEMP (°C)
APPROXIMATE
COOK
(TIME MINS)
Biscuits 4 and 5 190 - 200 10 - 20
Flapjacks 5 180 - 190 25 - 30
Shortbread 3 150 - 160 45 - 65
Bread
1 and 5 210 - 220 20 - 30
Bread rolls/buns
Casseroles- Beef 3 140 - 150 2 - 3 hours
Chicken 3 180 - 190 1½ hours
Cakes: Small & Queen 2 and 5 180 - 190 20 - 25
Victoria sandwich 2 and 5 180 - 190 20 - 25
Gingerbread 3 150 - 160 1¼ - 1½ hours
Madeira 3 170 - 180 1 - 1¼ hours
Rich fruit 3 150 - 160 2¼ - 2¾ hours
Christmas 2 140 - 150 Depending on size 3 - 4½ h
Meringues 2 90 - 100 2½ - 3 hours
Convenience foods Follow instructions on the pack
Fish 3 180 - 190 20 - 30
Fish pie (potato topped) 3 200 - 210 20 - 25
Shepherds pie 4 210 - 220 40 - 45
Fruit pies and crumbles 4 210 - 220 40 - 45
Milk puddings 2 150 - 160 1½ - 2 hours
Pastry: Choux – Chocolate eclairs 2 and 5 190 - 200 30 - 35
Profiteroles 2 and 5 180 - 190 20 - 30
Shortcrust – Mince pies 2 and 5 200 - 210 15 - 20
Flaky/Puff pies 3 220 - 230 30 - 40
Quiche Lorraine/tarts/flan 5 200 - 210 30 - 45
Meat pie 5 200 - 210 30 - 45
Plate tarts/pies 2 and 5 200 - 210 30 - 45
Scones 2 and 5 230 - 240 8 - 12
Soufflé 3 200 30 - 40
Roasting Meat and Poultry 1 180 - 200 See Roasting Chart
Pasta e.g. Lasagne 3 200 30 - 40
Vegetable dishes
Baked jacket potatoes 2 and 4 200 1 - 1½ hours
Roast potatoes 5 200 - 220 1 - 1½ hours
Yorkshire puddings: Large 5 230 35 - 40
Individual 2 and 5 230 35 - 40
Note: Shelf positions are counted from the bottom of the oven.
OVEN COOKING CHART