John Lewis JLBIOS602 Cooking Chart- Conventional and Fan cooking, Cakes, Bread And Pizza, Flans

Cooking Chart- Conventional and Fan cooking

Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for about 10 minutes before cooking.

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Conventional Cooking	Fan Cooking	Cooking
		time

TYPE OF DISH	Level		temp. °C		Level		temp. °C			NOTES
		4				4
		3				3		minutes
		2				2
CAKES		1				1
Whisked recipies	2		170	2 (1 and 3)*			160	45	~ 60	In cake mould
Shortbread dough	2		170	2 (1 and 3)*			160	20	~ 30	In cake mould
Butter-milkcheesecake	1		160	2			150	60	~ 80	In cake mould
Apple cake	1		180	2 (1 and 3)*			170	40	~ 60	In cake mould
Strudel	2		175	2			150	60	~ 80
Jam-tart	2		175	2 (1 and 3)*			160	30	~ 40
Fruit cake	1		175	1			160	45	~ 60	In bread tin
Sponge cake	1		175	2 (1 and 3)*			160	30	~ 40	In cake mould
Christmas cake	1		170	1			160	40	~ 60	In cake mould
Plum cake	1		170	1			160	50	~ 60	In bread tin
Small cakes	2		175	2 (1 and 3)*			160	25	~ 35	In baking tray
Biscuits	2		160	2 (1 and 3)*			150	20	~ 30	In baking tray
Meringues	2		100	2 (1 and 3)*			100	90 ~ 120		In baking tray
Buns	2		190	2 (1 and 3)*			180	12	~ 20	In baking tray
Pastry: Choux	2		200	2 (1 and 3)*			190	15	~ 25	In baking tray
BREAD AND PIZZA
White bread	1		190	2			180	40	~ 60	1-2 pieces
Rye bread	1		190	1			180	30	~ 45	In bread tin
Bread rolls	2		200	2 (1 and 3)*			175	20	~ 35	6-8 rolls
Pizza	1		210	2 (1 and 3)*			190	15	~ 30	on baking tray
FLANS
Pasta flan	2		200	2 (1 and 3)*			175	40	~ 50	in mould
Vegetable flan	2		200	2 (1 and 3)*			175	45	~ 60	in mould
Quiches	1		200	2 (1 and 3)*			180	35	~ 45	in mould
Lasagne	2		180	2			160	45	~ 60	in mould
Cannelloni	2		200	2			175	40	~ 55	in mould
MEAT
Beef	2		190	2			175	50	~ 70	On grid
Pork	2		180	2			175	100	~ 130	On grid
Veal	2		190	2			175	90 ~ 120		On grid
English roast beef
rare	2		210	2			200	50	~ 60	On grid
medium	2		210	2			200	60	~ 70	On grid
well done	2		210	2			200	70	~ 80	On grid
Shoulder of pork	2		180	2			170	120	~ 150	With rind
Shin of pork	2		180	2			160	100	~ 120	2 pieces
Lamb	2		190	2			175	110	~ 130	Leg
Chicken	2		190	2			175	60	~ 80	Whole
Turkey	2		180	2			160	210	~ 240	Whole
Duck	2		175	2			160	120	~ 150	Whole
Goose	2		175	2			160	150	~ 200	Whole
Rabbit	2		190	2			175	60	~ 80	Cut in pieces
Hare	2		190	2			175	150	~ 200	Cut in pieces
Pheasant	2		190	2			175	90 ~ 120		Whole
Meat loaf	2		180	2			160	40 ~ 60		in bread pan
FISH
Trout/Sea bream	2		190	2 (1 and 3)*			175	30	~ 40	3-4 fishes
Tuna fish/Salmon	2		190	2 (1 and 3)*			175	25	~ 35	4-6 fillets

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.

If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.

(*)If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. Shelf

positions are counted from bottom of the oven.

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