When roasting we recommend that you use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior.
Note. The meat tin should not be placed on a heated hotplate as this may cause the enamel to crack.
TOP OVEN COOKING CHART
Note: Shelf positions are counted from the bottom upwards.
FOOD |
| SHELF | TEMP (°C) |
|
| POSITION |
|
|
|
|
|
Biscuits |
| 3 | 170 |
Bread |
| 3 | 210 - 220 |
Bread Rolls / Buns | 3 | 210 | |
Cakes: | Small & Queen | 3 | 180 - 190 |
| Sponges | 2 | 180 - 190 |
| Victoria Sandwich | 2 | 180 - 190 |
| Madeira | 3 | 160 - 170 |
| Rich Fruit | 3 | 140 - 150 |
| Gingerbread | 3 | 150 - 160 |
| Meringues | 2 | 80 - 100 |
| Flapjack | 3 | 180 - 190 |
| Shortbread | 3 | 140 - 150 |
Baked Custard |
| 3 | 160 - 170 |
Casseroles : | Beef / Lamb | 2 | 150 - 160 |
| Chicken | 2 | 140 - 160 |
Convenience Foods | 3 | According to manufacturers instructions | |
Fish |
| 3 | 170 - 190 |
Fish Pie - potato topped | 3 | 200 - 210 | |
Fruit Pies, Crumbles | 3 | 190 - 200 | |
Milk Puddings |
| 3 | 140 - 150 |
Pasta / Lasagne etc. | 3 | 190 - 200 | |
Pastry : | Choux - eclairs/profiteroles | 3 | 190 - 200 |
| Flaky / Puff pies | 3 | 200 |
| Shortcrust | 3 | 190 - 200 |
| Mince pies | 3 | 190 - 200 |
| Meat pies | 3 | 210 - 220 |
| Quiche, Tarts, Flans | 3 | 180 - 190 |
Roast Meat / Poultry | 1 | 160 - 180 | |
Scones |
| 3 | 220 |
Shepherds Pie |
| 3 | 200 - 210 |
Soufflés |
| 3 | 190 - 200 |
Vegetables : | Baked Jacket Potatoes | 3 | 190 - 200 |
| Roast Potatoes | 3 | 200 - 210 |
Yorkshire Puddings - large | 3 | 210 - 220 | |
| - individual | 3 | 210 - 220 |
|
|
|
|
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