Cooking Chart - Fan and

Conventional Oven

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.

NOTE: Shelf positions are counted from bottom of the oven and are intended for the Main Oven only. When using the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its thickness and its weight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fan Oven

Conventional Oven

 

 

 

 

 

 

 

 

 

 

 

Food

 

 

Shelf

Cooking

Shelf

Cooking

 

 

 

Position

Temp (°C)

Position

Temp (°C)

 

 

 

 

 

 

 

 

Biscuits

 

 

 

 

180-190

6 - 9

180-190

Bread

 

 

 

 

210-220

4 - 7

210-220

Casseroles

 

 

Shelf

130-140

4 - 7

150-180

Cakes:

Small and queen

160-170

4 - 7

170-180

 

Sponges

 

positions

160-170

4 - 7

180-190

 

Madeira

 

are not

140-150

4 - 7

160-170

 

Rich Fruit

 

critical but

130-140

4 - 7

150-160

 

Christmas

 

ensure that

130-140

1 - 4

130-140

 

Meringues

oven

90-100

4 - 7

100-110

Fish

 

 

shelves are

170-190

4 - 7

170-190

Fruit Pies and Crumbles

 

evenly

190-200

4 - 7

190-200

Milk Puddings

 

 

spaced

130-140

4 - 7

130-140

Pastry:

Choux

}

when more

 

 

6 - 9

160-170

 

Shortcrust

than one is

 

 

 

 

 

 

 

Flaky

used.

190-200

4 - 7

190-200

 

Puff

 

 

 

 

 

 

 

 

Plate Tarts

 

 

 

 

180

1 - 4

190-200

Quiches/Flans

 

 

 

 

170-180

1 - 4

190-200

Scones

 

 

 

 

210-220

4 - 7

230

Roasting:

Meat & Poultry

 

 

160-180

4 - 7

180-200

 

 

 

 

 

 

 

 

 

 

 

18

Page 18
Image 18
Zanussi ZDM 891 manual Cooking Chart Fan Conventional Oven