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| ENGLISH 27 | |
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Food | Shelf Position | Temperature |
| Approx Cook | |
| Time | ||||
[°C] |
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| (mins) | ||
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Cakes: Rich Fruit | 3 | 130 - 140 |
| 120 | - 150 |
Cakes: Christmas | 3 | 130 - 140 |
| 180 | - 270 |
Cakes: Apple Pie | 3 | 160 - 170 |
| 50 | - 60 |
- Shortbread | 1 – 3 | 130 - 150 |
| 45 | - 60 |
Fish | 3 | 160 - 180 |
| 30 | - 40 |
Fruit Pies, Crum- | 3 | 170 - 180 |
| 30 | - 50 |
bles |
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Milk Puddings | 3 | 140 - 160 |
| 60 | - 90 |
Pastry: Choux | 3 | 180 - 190 |
| 30 | - 40 |
Pastry: Shortcrust | 3 | 180 - 190 |
| 25 | - 35 |
Pastry: Flaky | 3 | 180 - 190 |
| 30 | |
Pastry: Puff | 3 | Follow manufacturer`s instructions. Re- | |||
| duce the temperature for Fan oven by | ||||
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| 20°C |
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Plate Tarts | 3 | 180 - 190 |
| 25 | - 45 |
Quiches/Flans | 3 | 170 - 180 |
| 25 | - 45 |
Scones | 1 – 3 | 210 - 230 |
| 8 - 12 | |
Roasting: Meat, | 2 | 160 - 180 |
| see Roastinh Chart | |
Poultry |
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PIZZA SETTING 
| Food | Shelf Position |
| Temperature | Approx. Cook |
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| Time (min) |
| Apple Pie | 2 |
| 160 - 180 | 50 - 60 |
| Plate Tart | 2 |
| 180 - 200 | 25 - 50 |
| Pizza, frozen | 3 |
| Follow manufacturer`s instructions | |
Pizza, home made | 2 |
| 200 - 230 | 15 - 25 | |
| Quiches/Tarts | 2 |
| 180 - 200 | 30 - 50 |
ROASTING |
| • | Roast lean meats in a roasting tin with a | ||
Roasting dishes |
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| lid. This well keep the meat more suc- | ||
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| culent. |
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• | Use | • | All types of meat, that can be browned | ||
| (please read the instructions of the |
| or have crackling, can be roasted in the | ||
| manufacturer). |
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| roasting tin without the lid. | |
• | Large roasting joints can be roasted di- | • | Use the deep roasting pan in the mid- | ||
| rectly in the deep roasting pan or on |
| dle or the top shelf level of the top | ||
| the oven shelf above the deep roasting |
| oven. |
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| pan. (If present) |
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