User manual

Food Temperature (°C) Time (min) Shelf posi-
tion
Cakes: Small & Queen 150 - 170 18 - 25 1 – 3
Cakes: Sponges 160 - 170 20 - 25 3
Cakes: Madeira 140 - 160 60 - 80 3
Cakes: Rich Fruit 130 - 140 120 - 150 3
Cakes: Christmas 130 - 140 180 - 270 3
Cakes: Apple Pie 160 - 170 50 - 60 3
- Shortbread 130 - 150 45 - 60 1 – 3
Fish 160 - 180 30 - 40 3
Fruit Pies, Crumbles 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. Reduce
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 Refer to the Roasting
table.
2
Roasting
• Use heat-resistant ovenware to roast. Refer
to the instructions of the ovenware
manufacturer.
• You can roast large roasting joints directly in
the deep pan or on the wire shelf above the
deep pan.
• Put some liquid in the deep pan to prevent
the meat juices or fat from burning on it's
surface.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• If necessary, turn the roast after 1/2 to 2/3
of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin with
the lid or use roasting bag.
– baste large roasts and poultry with their
juices several times during roasting.
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