G E N E R A L I N S T R U C T I O N
Warning: remember ovens get hot; some parts naturally become very hot, notably the glass oven door and the protective strip. Keep children away from oven at all times and warn them about the danger.
GUIDE FOR CONVENTIONAL COOKING
(Outer ring of upper electric element and lower electric element ON) The following Cooking Guides give the recommended shelf positions (counted from the bottom), thermostat settings and approximate cooking times for a range of baked items, using the conventional oven, using one tray only. Cooking results are a matter of personal preference and may easily be adjusted to suit individual requirements by slight adjustment of the temperature and or cooking time. Preheating of the oven is recommended for
When using a baking tray it should be placed centrally on the oven shelf with the short sides of the tray parallel to the sides of the oven. Do not use trays, tins or dishes larger than 380 mm (15") long, 356 mm (14") wide, as cooking results may be impaired.
Food |
| Thermostat | Shelf Position | Cooking Time |
|
|
| setting °C | (Counted from Bottom) |
|
|
Small cakes (12 on tray) | 195 | 3 | 20 - 30 mins. |
| |
Victoria sandwich |
| 190 | 3 | 25 - 35 mins. |
|
(2x7"/180mm) |
|
|
|
|
|
Swiss roll or whisked sponge | 200 | 3 | 20 - 25 mins. |
| |
Fruit cake (8"/205mm) | 155 | 2 | 2 - 3 hours. |
| |
Scones |
| 260 | 3 | 10 - 20 mins. |
|
Meringues |
| 95 | 2 | 2 - 3 hours. |
|
Shortcrust Pastry |
| 210 | 3 | 25 - 45 mins. | depending |
Puff or Flaky Pastry | 220 | 2 | 20 - 35 mins. | upon | |
Choux Pastry |
| 220 | 3 | 25 - 35 mins. | dish |
Biscuits |
| 200/220 | 3 | 15 - 25 mins. | depending upon type |
Bread |
| 250 | 2 | 30 - 40 mins. |
|
Milk pudding |
| 165 | 2 | 1 H - 2 hours. |
|
Pizza |
| 270 | 3 | 25 mins. |
|
Lasagne |
| 170 | 3 | 75 mins. |
|
Oven noodles |
| 160 | 3 | 75 mins. |
|
BEEF on bone | & crusty | 270 rare | 3 | 12 mins. per 1/b (500 g) plus 12 mins. | |
| (rare) | 220 °C | 3 | 15 mins. per 1/b (500 g) plus 15 mins. | |
| (medium) | 220 °C | 3 | 20 mins. per 1/b (500 g) plus 20 mins. | |
(well done) | 180 °C | 3 | 25 mins. per 1/b (500 g) plus 15 mins. | ||
LAMB on bone |
| 220 °C | 3 | 20 mins. per 1/b (500 g) plus 20 mins. | |
|
| 170 °C | 3 | 27 mins. per 1/b (500 g) plus 27 mins. | |
Boned and rolled |
| 220 °C | 3 | 25 mins. per 1/b (500 g) plus 25 mins. | |
|
| 170 °C | 3 | 35 mins. per 1/b (500 g) plus 20 mins. | |
PORK on bone |
| 220 °C | 3 | 25 mins. per 1/b (500 g) plus 25 mins. | |
Boned and roller |
| 180 °C | 3 | ||
VEAL on bone |
| 220 °C | 3 | 25 mins. per 1/b (500 g) plus 25 mins. | |
Boned and roller |
| 220 °C | 3 | 30 mins. per 1/b (500 g) plus 30 mins. | |
|
|
|
|
| |
CHICKEN |
| 220 °C | 3 | 20 mins. per 1/b (500 g) plus 20 mins. | |
|
| 170 °C | 3 | 25 mins. per 1/b (500 g) plus 25 mins. | |
TURKEY |
| 220 °C | 3 | 20 mins. per 1/b (500 g) | |
|
| 170 °C | 3 | 25 mins. per 1/b (500 g) | |
DUCK |
| 220 °C | 3 | 20 mins. per 1/b (500 g) | |
|
| 170 °C | 3 | 25 mins. per 1/b (500 g) | |
GOOSE |
| 220 °C | 3 | 20 mins. per 1/b (500 g) plus 20 | |
PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on a low temperature setting. Remember do not place items directly into the oven base.
Warning: do not use foil to cover the oven shelves, or any part of the oven interior including the oven base. Foil should only be used to cover food and cooking dishes. Always place items which may boil over (e.g. fruit pies) on a baking tray to prevent spillage burning onto the oven base. Foil used improperly is frequent cause of oven problems and painful accidents. Avoid letting grease deposit collect around the upper heating element: it will cause smoking and may start a fire.
Remember do not place pan or items directly onto the oven base. Never leave unit unattended at hight heat settings. Boil over causes smokingand greasy spill over that may start a fire.
If a grease fire should occur in a pan put out the flame by placing a lid on the pan. Do not throw water on a grease fire.
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