Blanco BC 75 X Using the Conventional Oven, How to Use Conventional Oven, Top oven element only

Using the Conventional Oven

When using this setting, heat comes from both the top and bottom elements. This allows you to cook on a single level and is particularly suitable for dishes which require extra base browning such as pizzas, quiches and flans.

Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the opportunity to cook without the fan in operation.

How to Use the

Conventional Oven

1.Turn the oven function control knob to the required cooking function ().

2.Turn the thermostat control to the required temperature.

Top oven element only

This function is suitable for finishing cooked dishes, e.g. lasagne, shepherds pie, cauliflower cheese etc.

Bottom oven element only

This function is particularly useful when blind- baking pastry. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through.

Cooking Chart - Conventional oven

Food	Temperature (°C)	Shelf	Cooking
		Positions*	Time (mins)
Biscuits	170-200	6 - 8	25-30
Bread, buns, yeast, doughs	200-230	5	35-45
Casseroles	140-170	3 - 5	90-180
Cakes - small, Queen Victoria sponge	170-190	5 - 7	18-25
Cakes - madeira, rich fruit	130-180	5	90-150
Choux pastry, eclairs	200-230	7	30-35
Fish	200-230	5 - 9	20-40
Fruit pies, plate tarts, crumbles	180-210	6	50-65
Meringues	90-100	6	90-150
Milk puddings	140-160	5	90-150
Pate, terrine (in baine-marie)	160-180	1 - 3	60-90
Pizzas	200-230	3 - 5	25-30
Puff pastry, sausage rolls, vol-au-vents	230-250	6	15-25
Quiches, flans	170-200	4 - 6	50-60
Scones	230-250	7 - 8	8-12
Souffle	200-230	6	35-45
Stuffed vegetables	230-250	6 - 8	35-45
Roast meat & poultry	180-200	6
Yorkshire pudding	200-230	7 - 8	40-50
Keep food warm, heat dishes	90-100	6

* The shelf positions are counted from the bottom of the oven.

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