Xerox SH89PX, SY89PG, SE89PG X manual Cooking advice table

Cooking advice table

GB

Cooking	Foods	Weight	Rack position		Preheating	Recommended	Cooking
modes		(in kg)	Standard	Sliding		Temperature	duration
						(°C)	(minutes)
			guiderails	guide rails
Convection	Duck	1.5	2	1	Yes	200-210	70-80
Oven	Chicken	1.5	2	1	Yes	200-210	60-70
	Roast veal or beef	1	2	1	Yes	200	70-75
	Roast pork	1	2	1	Yes	200-210	70-80
	Biscuits (shortcrust pastry)	-	2	1	Yes	180	15-20
	Pies / Tarts	1	2	1	Yes	180	30-35
Multi-cooking	Pizza on 2 racks		2 and4	1and 3	Yes	220-230	20-25
	Pies on tworacks/cakes on 2 racks		2 and4	1and 3	Yes	180	30-35
	Spongecake on 2racks (on the drippingpan)		2 and4	1and 3	Yes	170	20-25
	Roast chicken+ potatoes	1+1	1 and 2/3	1and 3	Yes	200-210	65-75
	Lamb	1	2	1	Yes	190-200	45-50
	Mackerel	1	1 or 2	1	Yes	180	30-35
	Lasagne	1	2	1	Yes	190-200	35-40
	Cream puffs on 2racks		2 and4	1and 3	Yes	190	20-25
	Biscuits on 2 racks		2 and4	1and 3	Yes	190	10-20
	Cheesepuffs on2 racks		2 and4	1and 3	Yes	210	20-25
	Savoury pies		1 and3	1and 3	Yes	200	20-30
Barbecue	Mackerel	1	4	3	No	100%	15-20
	Sole and cuttlefish	0.7	4	3	No	100%	10-15
	Squidand prawn kebabs	0.7	4	3	No	100%	8-10
	Cod fillet	0.7	4	3	No	100%	10-15
	Grilled vegetables	0.5	3 or 4	2 or 3	No	100%	15-20
	Veal steak	0.8	4	3	No	100%	15-20
	Sausages	0.7	4	3	No	100%	15-20
	Hamburgers	4 or 5	4	3	No	100%	10-12
	Toasted sandwiches (or toast)	4 or 6	4	3	No	100%	3-5
	Spit-roast chicken using rotisserie spit (where	1	-	-	No	100%	70-80
	present)
	Spit-roast lamb using rotisserie spit (where present)	1	-	-	No	100%	70-80
Gratin	Grilled chicken	1,5	2	2	No	210	55-60
	Cuttlefish	1	2	2	No	200	30-35
	Spit-roast chicken using rotisserie spit (where	1,5	-	-	No	210	70-80
	present)
	Spit-roast duck using rotisserie spit (wherepresent)	1,5	-	-	No	210	60-70
	Roast veal or beef	1	2	2	No	210	60-75
	Roast pork	1	2	2	No	210	70-80
	Lamb	1	2	2	No	210	40-45
Pizza Oven	Pizza	0.5	2	1	Yes	220	15-20
	Focaccia bread	0.5	2	1	Yes	200	20-25
Baking mode	Pies / Tarts	0.5	2 or 3	1 or 2	Yes	180	25-35
	Fruit cakes	1	2 or 3	1 or 2	Yes	180	40-50
	Spongecake madewith yoghurt	0.7	2 or 3	1 or 2	Yes	170-180	45-55
	Small cakes on2 racks	0.7	2 and4	1and 3	Yes	180-190	20-25
	Spongecake	0.6	2 or 3	1 or 2	Yes	160-170	30-40
	Cream puffs on 3racks	0.7	1, 3 and 5	1, 2 and4	Yes	180-190	20-25
	Biscuits on 3 racks	0.7	1, 3 and 5	1, 2 and4	Yes	180	20-25
	Filled pancakes	0.8	2	1	Yes	200	30-35
	Meringues on 3 racks	0.5	1, 3 and 5	1, 2 and4	Yes	90	180
	Cheesepuffs	0.5	2	1	Yes	210	20-25
Fastcooking	Frozen food	0.3	2	1	-	250	12
	Pizza
	Courgette and prawnpie	0.4	2	1	-	200	20
	Country stylespinach pie	0.5	2	1	-	220	30-35
	Turnovers	0.3	2	1	-	200	25
	Lasagne	0.5	2	1	-	200	35
	Golden Rolls	0.4	2	1	-	180	25-30
	Chicken bites	0.4	2	1	-	220	15-20
	Pre-cooked food
	Golden chicken wings	0.4	2	1	-	200	20-25
	Fresh Food
	Biscuits (shortcrust pastry)	0.3	2	1	-	200	15-18
	Spongecake madewith yoghurt	0.6	2	1	-	180	45
	Cheesepuffs	0.2	2	1	-	210	10-12
Proving	Rising process for dough made withyeast (brioches,		2	1		40	30-60
	bread, sugar pie, croissants, etc.)

!The cooking times listed above areintended as guidelines only and may bemodified according topersonal tastes. Oven preheating times are set as standard andmay not be modifiedmanually.

8