Tricity Bendix TBS 613 manual Cooking Chart, Meat Temperatures

Cooking Chart

This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Food			Shelf	Cooking
			Position	Temp(°C)
Biscuits				180-190
Bread				210-220
Casseroles				130-140
Cakes:	Small and queen		Shelf	160-170
	Sponges			160-170
			positions
	Madeira			140-150
			are not
	Rich Fruit			130-140
			critical but
	Christmas			130-140
			ensure that
	Meringues			90-100
			oven
Fish				170-190
			shelves are
Fruit Pies and Crumbles				190-200
		}	evenly
Milk Puddings				130-140
			spaced
Pastry:	Choux
			when more
	Shortcrust
			than one is	190-200
	Flaky
			used.
	Puff
Plate Tarts				180
Quiches/Flans				170-180
Scones				210-220
Roasting: Meat & Poultry				160-180

When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table below).

MEAT	TEMPERATURES
Beef	Rare - 60°C
	Medium - 70°C
	Well Done - 80°C
Pork	Well Done - 80°C
Lamb	Medium - 70°C
	Well Done - 80°C

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