Cannon 10598G, 10593G, 10592G, 10595G Main Oven Cooking Chart, FAN Oven Conventional Oven

Page 19

MAIN OVEN COOKING CHART

The following times are for guidance only. You may wish to alter the setting to give a result more to your satisfaction. When a different setting is given in a recipe, the recipe instruction should be

followed. Cooking times for the conventional oven are based on a 15 minute preheat.

Always turn the thermostat to mark 9 before turning back to the required gas mark. Shelf position 1 is at the top and shelf position 5 is at the bottom.

 

 

FAN OVEN

CONVENTIONAL OVEN

Food

Gas Mark

Approximate Cooking Time

Shelf Position

 

Approximate Cooking Time

 

 

 

 

 

 

 

STARTERS

 

 

 

 

 

 

 

 

 

 

 

Patés & Terrines

3 or 4

11/2 – 2 hrs.

4

 

11/2 – 2 hrs.

 

 

 

 

 

 

FISH

 

 

 

 

 

 

 

 

 

 

 

Oily fish (whole)

4 or 5

20 – 50 mins. depending

3

 

25 mins. – 1 hr. depending on size

on size and recipe

 

and recipe

 

 

 

 

 

 

 

 

 

 

White fish (fillets and

4 or 5

25 – 30 mins.

3

 

25 – 30 mins.

steaks)

 

 

 

 

 

 

 

 

 

 

 

 

MEAT AND POULTRY

 

 

 

 

 

 

 

 

 

 

 

Veal

5

25 mins. per 450g (1lb) + 20

4

 

25 mins. per 450g (1lb) + 25 mins.

mins.

 

 

 

 

 

 

 

 

 

 

 

 

Beef

4 or 5

20 – 25 mins. per 450g (1lb) + 20

4

 

25 – 30 mins. 450g (1lb) +

mins.

 

25 mins.

 

 

 

 

 

 

 

 

 

 

Ham

5

35 mins. per 450g (1lb) covered in

4

 

40 mins. per 450g (1lb) covered in foil +

foil + 35 mins. uncovered

 

40 mins. uncovered

 

 

 

 

 

 

 

 

 

 

Lamb

5

25-30 mins. per 450g (1lb) +

4

 

30-35 mins. per 450g (1lb) + 30 mins.

25 mins.

 

 

 

 

 

 

 

 

 

 

 

 

Pork

5

35 mins. per 450g (1lb) + 35

4

 

40 mins. per 450g (1lb) + 40 mins.

mins.

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

5

20 – 25 mins. per 450g (1lb) + 20

4

 

25 mins. per 450g (1lb) + 25 mins.

mins.

 

 

 

 

 

 

 

 

 

 

 

 

Duckling & Gosling

5

20 – 25 mins. per 450g (1lb) + 20

4

 

25 mins. per 450g (1lb) + 25 mins.

mins.

 

 

 

 

 

 

 

 

 

 

 

 

Turkey

4 or 5

15 – 20 mins. per 450g (1lb) +

4 or 5

 

15 – 20 mins. per 450g (1lb) +

20 mins.

 

25 mins.

 

 

 

 

 

 

 

 

 

 

 

 

40-50 mins. Remove bacon for last

 

 

50 mins. Remove bacon for last 15 mins.

Game Birds

6

15 mins. Add extra 15 mins. if

4

 

 

Add extra 15 mins. if roasting a brace.

 

 

roasting a brace.

 

 

 

 

 

 

 

Casseroles

3

11/2 – 6 hrs. (depending on type of

3 or 4

 

11/2 – 6 hrs. (depending on type of meat)

 

 

meat)

 

 

 

 

 

 

 

 

 

PUDDINGS

 

 

 

 

 

 

 

 

 

 

 

Milk puddings

3

2 – 21/4 hrs. on a baking tray

3 or 4

 

21/4 – 21/2 hrs. stand dish on a baking tray

and started with warm milk

 

and start with warm milk

 

 

 

 

 

 

 

 

 

 

Baked custard

3

40 mins. in bain-marie

3 or 4

 

45 mins. in bain-marie

 

 

 

 

 

 

Baked sponges

4

35 – 45 mins.

3

 

40 – 50 mins.

 

 

 

 

 

 

Baked apples

3

25 – 40 mins. depending on size and

4

 

30 – 45 mins. depending on size and type

type of apples

 

of apples

 

 

 

 

 

 

 

 

 

 

Meringue puddings

1

15 mins. or until ‘tinged’ with

4 or 5

 

15 mins. or until ‘tinged’ with

brown

 

brown

 

 

 

 

 

 

 

 

 

 

Apple pie or tart

6

40 – 50 mins.

3

 

45 – 55 mins. stand dish on a baking tray

230mm (9”)

 

 

 

 

 

 

 

 

 

 

 

 

Fruit crumbles

5 or 6

30 – 40 mins.

3

 

35 – 45 mins.

 

 

 

 

 

 

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Contents Pembroke Contents Introduction Always For Your SafetyFor Your Safety Automatic Cooking Oven Timer OperationGuidance on Automatic Cooking Clockface Know Your TimerSetting the Time of DAY Auto Cooking Programmes Oven Timer Operation Other Notes on Timer Operation To USE the Hotplate HotplateHOW to Deal with a FAT Fire Safety Requirements for Deep FAT FryingRelighting the Burner GrillGrill PAN Handle To USE the GrillShelf Position Food Oven Shelves Conventional NON FAN ModeFAN Mode Main OvenTo USE the Main Oven Guidance on using the fan mode‘COOK CHILL’ Dishes Cold Start CookingRoasting of Large Poultry Storage and RE-HEATING of FoodFAN Oven Conventional Oven Main Oven Cooking ChartCuits Using the ‘SLOW COOK’ Setting for Slow Cooking ‘SLOW COOK’ SettingTOP Oven Guidance on Using the TOP OvenTo USE the TOP Oven Meat and Poultry TOP Oven Cooking ChartYeast Mixtures Main Oven Heat Clean Linings Care and CleaningReplacement of Oven Light Bulb Cooker Finish Cleaning Method Care and CleaningDrop Down Doors Side Opening DoorsSomething Wrong With Your Cooker Problem CheckDisposal of Your Product Provision for Ventilation Installation InstructionsGAS Safety Installation & USE Regulations LocationGeneral Technical Data DimensionsCooker Hoods Space for FixingLevelling Unpacking the CookerStability Bracket Connecting to GAS Supply Connect to a 230-240V A.C. Supply only Electrical ConnectionInstallation and Operational Checks Page Page Key Contacts