JVC toledo installation instructions Cooking Table, Approximate cooking time

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4. Cooking Table

The oven control settings and cooking times given in the table below are intended to be used AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred result.

Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The temperature in the fan oven does not vary with height in the oven so you can use any shelf.

Conventional Oven Fan Oven

Temperature °C & Temperature

Top

Centre ArtNo.050-0007 Oven shelf positions

Base

Oven Shelf Positions

Food

(Shelf Position)

Meat

 

 

Beef (no bone)

160

(C)

 

200

(C)

Lamb

160

(C)

 

200

(C)

Pork

160

(C)

 

200

(C)

Poultry

 

 

°C

Approximate cooking time

 

ArtNo.050-0001 Gas cooking table

15030-35 minutes per 500g +30-35 minutes.

19020-25 minutes per 500g +20-25 minutes.

15030-35 minutes per 500g +30-35 minutes.

19025-30 minutes per 500g +25-30 minutes.

15035-40 minutes per 500g +35-40 minutes.

19025-30 minutes per 500g +25-30 minutes.

Thoroughly thaw frozen joints before cooking. Meat may be roasted at 220°C (210°C for fan oven) and the cooking time adjusted accordingly. For stuffed and rolled meats, add approximately 10 minutes per 500g, or cook at 200°C (190°C) for 20 minutes then 160°C (150°C) for the remainder.

Chicken

160

(C)

 

200

(C)

Turkey

160

(C)

 

200

(C)

Duck

160

(C)

 

200

(C)

Casserole

140-150 (C)

Yorkshire pudding

220

(C)

Fish

 

 

150

20-25 minutes per 500g +20-25 minutes.

For stuffed poultry, you could cook

190

15-20 minutes per 500g +15-20 minutes.

at 200°C (190°C) for 20 minutes

150

20 minutes per 500g +20 minutes.

then 160°C (150°C) for remainder.

Do not forget to include the weight

190

15 minutes per 500g +15 minutes.

of the stuffing.

150

25-30 minutes per 500g.

For fresh or frozen prepacked

poultry, follow instructions on the

190

20 minutes per 500g.

pack. Thoroughly thaw frozen

130-140

2-4 hours according to recipe.

poultry before cooking.

210

Large tins 30-35 minutes; individual 10-20 minutes.

Fillet

190

(C/B)

180

15-20 minutes.

Whole

190

(C/B)

180

15-20 minutes per 500g.

Steak

190

(C/B)

180

Steaks according to thickness.

Cake

 

 

 

 

Very rich fruit - Christmas,

140

(C/B)

130

45-50 minutes per 500g of mixture.

wedding, etc.

 

 

 

 

Fruit 180 mm tin

150

(C/B)

140

2-2½ hours.

Fruit 230 mm tin

150

(C/B)

140

Up to 3½ hours.

Madeira 180 mm

160

(C/B)

150

80-90 minutes.

Queen cakes

190

(C/B)

180

15-25 minutes.

Scones

220

(C/B)

210

10-15 minutes.

Victoria sandwich

 

 

 

 

180 mm tin

180

(C/B)

170

20-30 minutes.

210 mm tin

180

(C/B)

170

30-40 minutes.

Desserts

 

 

 

 

Shortcrust tarts

200

(C/B)

190

20-30 minutes on a preheated tray.

Fruit pies

200

(C/B)

190

35-45 minutes.

Tartlets

200

(C/B)

190

10-20 minutes according to size.

Puff pastry

230

(C/B)

220

20-40 minutes according to size.

Meringues

100

(C/B)

90

2-3 hours.

Baked egg custard

160

(C/B)

150

45-60 minutes.

Baked sponge pudding

190

(C/B)

180

40-45 minutes.

Milk pudding

140-150 (C/B)

130-140

2 to 3 hours.

Bread

220

(C)

210

20-30 minutes.

Using the conventional oven: when two tier cooking leave at least one runner space between shelves.

Position the baking tray with the front edge along the front of the oven shelf.

Up to three tiers can be cooked in a fan oven at the same time but make sure to leave at least one runner space between each shelf being cooked on.

Using the conventional oven: for even browning the maximum size of baking tray recommended is 340 mm x 340 mm. This ensures free heat circulation.

If cooking a two tier load, the trays should be interchanged approximately halfway though the cooking time.

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Contents User Guide Contents Before You Start Do not use water on grease res and never pick CleaningNnThis appliance is heavy so take care when moving it Cooker Overview Hotplate BurnersWok Burner Wok Cradle GriddleGrill NnNever close the grill door when the grill is onWarmer Use only heat resistant dishesBrowning Element OvensOperating the Ovens Conventional OvenMinute Minder Setting the Time of DayClock To Stop the Ovens AutomaticallyAuto is Showing, You Want to Reset to Manual Cooking Key LockStorage AccessoriesMain Oven Lights Oven ShelvesTips on Cooking with the Timer General Oven TipsCooking Table Approximate cooking timeWok Burner Cleaning Your CookerSingle Ring Burners Wok CradleGlass Fronted Door Panels ‘Cook & Clean’ PanelsControl Panel and Oven Doors Hotplate Cleaning TableRemoving the Main Oven Linings Outside of CookerTroubleshooting An oven light is not working Oven door is misalignedInstallation Service and SparesLocation of Cooker Dear InstallerProvision of Ventilation ConversionYou will also need the following tools Side Clearances Measurements B & C Positioning the CookerOverhead Measurement a Side Clearances Measurement D & ECompleting the Move Moving the CookerLowering the Two Rear Rollers Fitting the Restraining Chain Fitting the Stability Bracket and ChainFitting a Stability Bracket NnThe handles should be above the xings LevellingFitting the Handles and Handrail Natural Gas Pressure TestingGas Connection PropaneCurrent Operated Earth Leakage Breakers Fixed WiringElectrical Connection NnWARNING this Appliance Must be EarthedCustomer Care Final ChecksFitting the Plinth Injectors Tap AdjustmentConversion to LP Gas Set the Governor Affix LabelHotplate ServicingPanels Controls To Change the Ignition Generator To Change the Warmer SwitchTo Replace the Clock To Replace the Grill ControllerTo Change the Fan in the Right-hand Oven To Replace a ThermostatTo Remove the Right-hand Oven Inner Back To Remove an Oven Element Thermal Cut-outDoors To Replace an Oven Door To Adjust an Oven Door AngleTo Adjust an Oven Door Catch Keep To Replace an Oven Door Outer PanelCircuit Diagram KeyConnections Technical DataDimensions Ratings

toledo specifications

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