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HINTS AND TIPS • Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards. • When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. • When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time. • It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. • Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur. 17 OVEN COOKING CHART The temperature and baking times are for guidance only, as these will depend on the consistency of the various ingredients and the number, type and size of baking tray or tins used. It may be necessary to increase or decrease the temperature to suit individual preference and requirements. For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level. To ensure optimal performance when cooking convenience foods, pizza or frozen and chilled ready meal, always preheat the oven first. TOP OVEN FOOD SHELF POSITION COOKING TEMP °C SHELF POSITION COOKING TEMP°C APPROX COOK TIME (m) Biscuits 180 - 190 4 170 - 190 0:10 – 0:25 Bread Bread rolls/buns Shelf 200 - 220 200 - 220 1 1 200 - 220 200 - 220 0:25 – 0:35 0:15 – 0:25 Cakes: Small & Queen 160 - 170 4 170 - 180 0:18 – 0:30 Sponges 160 - 170 3 160 - 170 0:18 – 0:25 Victoria Sandwich positions 160 - 170 3 160 - 170 0:18 – 0:30 Madeira 140 - 150 2 140 - 150 1:15 – 1:45 Rich Fruit 130 - 140 2 140 - 150 2:15 – 2:45 Christmas are not 130 - 140 1 130 - 140 3:15 – 4:45 depends on size Gingerbread 140 - 150 3 140 - 150 1:15 – 145h Meringues critical 80 - 100 2 90 - 100 2:30 – 3:15 Flapjack 170 - 180 3 170 - 180 0:25 – 0:35 Shortbread 130 - 140 3 140 - 150 0:45 – 120 Casseroles: Beef/Lamb but ensure 140 - 160 2 140 - 160 2:30 – 3:15 Chicken 180 - 190 2 180 - 190 1:15 – 1:45 Fish that oven 170 - 190 3 170 - 190 0:20 – 0:35 Fish Pie (Potato Topped) 190 - 200 2 190 – 200 0:20 – 0:30 Fruit Pies, Crumbles 190 - 200 2 190 – 200 0:40 – 0:55 Milk Puddings shelves 130 - 140 3 140 - 150 1:30 – 2:15 Pasta Lasagne etc. 190 - 200 3 170 - 180 0:40 – 0:50 Pastry: Choux are 190 - 200 3 180 - 190 0:30 – 0:40 Eclairs, Profiteroles 170 - 180 3 170 - 180 0:20 – 0:35 Flaky/Puff Pies 210 - 220 3 210 - 220 0:25 – 0:45 Shortcrust Mince Pies evenly 190 - 200 3 190 - 200 0:15 – 0:25 Meat Pies 190 - 210 3 190 - 210 0:25 – 0:40 Quiche, Tarts, Flans 180 - 210 3 180 - 200 0:25 – 0:50 spaced Roasting Meat, Poultry 160 - 180 2 160 - 180 see roasting chart Scones when more 210 - 220 4 220 - 230 0:08 – 0:17 Shepherd’s Pie 190 - 200 2 190 - 200 0:30 – 0:45 Souffles 170 - 180 3 170 - 180 0:20 – 0:35 Vegetables: Baked Jacket Potatoes than one is 180 - 190 3 180 - 190 1:00 – 1:45 Roast Potatoes 180 - 190 4 180 - 190 1:00 – 1:45 Yorkshire Puddings: Large used 210 - 220 4 200 - 210 0:25 – 0:45 Individual 200 - 210 4 200 - 210 0:15 – 0:30 Note: Shelf positions are counted from the bottom of the oven. 18 ROASTING CHART INTERNAL TEMPERATURES – Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C COOKING TIME 20-35 minutes per .kg (1lb) and 20-35 minutes over 25-35 minutes per .kg (1lb) and 25-35 minutes over 30-40 minutes per .kg (1lb) and 30-40 minutes over 15-20 minutes per .kg (1lb) and 20 minutes over 15-20 minutes per .kg (1lb) up to 3.kg (7lb) then 10 minutes per .kg (1lb) over 3.kg (7lb) 25-35 minutes per .kg (1lb) and 25-30 minutes over 35-40 minutes per .kg (1lb) and 35-40 minutes over 20 minutes per .kg (1lb) and 20 minutes over The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time. 19 DEFROST FEATURE This main oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e.g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc. USING DEFROST FEATURE • Turn the main oven temperature control to the defrost setting. • When defrost is selected, the oven indicator neon may come ON. It will stay ON until the oven reaches room temperature and then go OFF. • It may turn ON and OFF periodically during defrosting to maintain a steady ro...

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