Operating Instructions

28
COOKING
COOKING GUIDE
CHOOSING THE BEST OVEN SETTINGS
Thefollowingtableisintendedasaguideandexperiencemayshowsomevariationincookingtimesnecessarytomeet
individualrequirements.Werecommendthatyoupreheatyourovenfor30minutes.
MODES WITHOUT OVEN FAN
FOOD TEMPERATURE C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plainorfruit 220 3or4 10–15
Biscuits Rolled
Spooned
Shortbreadbiscuits
170
190
160
3
3
3
13–18
13–18
30–35
Meringues Hard–individual
Soft–individual
Pavlova–6egg
110
180
110
3
3
3
90
15–20
75
Cakes Cupcakes
Sponge–4egg
Shallowbuttercake
190
180
180
3or4
3or4
3
15–20
20–30
25–30
Pastry–shortcrust Cornishpasties
Custardtart
200
200/180
3
3
40–45
Pastry8/200
Wholetart10/200
&20/180
Pastry–choux Creampuffs 210 3 25–30
Yeastgoods Bread 210 3 25–30
MODES WITH OVEN FAN
FOOD TEMPERATURE C OVEN SHELF POSITION* TIME IN MINUTES
SINGLE SHELF MULTI SHELF
Scones Plainorfruit 210 3or4 2&5 10–15
Biscuits Rolled 150 3or4 2&5 13–18
Spooned 180 3or4 2&5 13–18
Shortbread 150 3or4 2&5 13–18
Meringues Hard–individual 100 3or4 2&5 90
Soft–individual 165 3or4 2&5 15–20
Pavlova–6egg 100 3or4 2&5 75
Cakes Cupcakes 180 3or4 2&5 15–20
Sponge–4egg 170 3or4 2&5 20–30
Shallowbuttercake 170 3or4 2&5 25–30
Richfruitcake 170 3or4 2&5 60
Pastry–shortcrust Cornishpasties 180 3or4 2&5 40–45
Custardtart 190/170 3or4 2&5 20–30
Wholetart Pastry8/190
Wholetart10/190
&20/170
Pastry–choux Creampuffs 200 3or4 2&5 25–30
Yeastgoods Bread 200 4 2&5 25–30
*Countingfromthebottomshelfup.