Belling platinum db3A - Small Oven Cooking Guide; Small Oven Baking Guide; Small Oven Meat Cooking Guide

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Small Oven Cooking Guide
Baking Conventional Oven (Top & Base Heat)
Food Preheat Temp ºC Time (approx) Shelf Position
Scones Yes 220/230 8-15 mins
Small cakes Yes 180/190 15-20 mins
Victoria Sandwich Yes 160/170 20-25 mins
Sponge Sandwich (Fatless) Yes 180/190 20-25 mins
Swiss Roll Yes 200/210 8-12 mins
Semi-rich Fruit Cakes (7”) Yes 150/160 1-1¼ hrs
Rich Fruit Cakes Yes 130/140 Time dependent on size & recipe
Shortcrust Pastry Yes 190/200 Time dependent on size & filling
2 Up
Puff Pastry Yes 200/210 Time dependent on size & filling
Yorkshire Pudding Yes 200/210 30-40 mins
1 Up
Individual Yorkshire Pudd’s Yes 200/210 20-30 mins
Milk Pudding Yes 130/140 90-120 mins
Baked Custard Yes 140/150 40-50 mins
Bread Yes 200/210 30-45 mins
Meringues Yes 100 150-180 mins
2 Up
Meat Conventional Oven (Top & Base Heat)
Food Pre-heat Temp ºC Time (approx) Shelf Position
Beef/Lamb (Slow roast) Yes 170/180 35 mins per 450g (1 lb) + 35 mins
over
Beef/Lamb (Foil covered) Yes 190/200 35-45 mins per 450g (1 lb)
Pork (Slow roast) Yes 170/180 40 mins per 450g (1 lb) + 40 mins
over
Pork (Foil covered) Yes 190/200 40 mins per 450g (1 lb)
Veal (Slow roast) Yes 170/180 40-45 mins per 450g (1 lb) + 40
mins over
Veal (Foil covered) Yes 190/200 40-45 mins per 450g (1 lb)
Poultry/Game (Slow roast) Yes 170/180 25-30 mins per 450g (1 lb) + 25
mins over
Poultry/Game (Foil covered) Yes 190/200 25-30 mins per 450g (1 lb)
Casserole Cooking Yes 150 2-2½ hrs
2 Up
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Never allow foil to touch sides of oven.
3 Never cover oven interior with foil.
4 Never cover shelves with foil
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10ºC.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat
thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooker
period. The meat thermometer will indicate when the required internal temp has been reached.
Beef: Rare: 60ºC Lamb: 80ºC Poultry: 90ºC
Medium: 70ºC
Pork:
90ºC
Well Done: 75ºC Veal: 75ºC
Ham: 75ºC