Belling XOU69 MF - Cooking Guide

COOKING GUIDE
XOU69MF Model
Dishes
White meat
Roast pork
Pork chops
Chicken
Turkey
I duck
Sausages
(1 lb)
Red meat
Casserole beef
Lamb chops
Roast beef rare
Lamb
Rsh and various meat
Kebabs
Grilled fish
Steak
Baked fish
Vegetables
Jacket ootatoes
Roast vegetables
Roast potatoes
Rice.
Stuffed pepper
Cakes and pastry
Sponge cake
Cake- Madeira cake
Scones
Meringues
Small cakes
Chaux pastry
Angel cakes
Short breads -Rich
Short crust pastry
Fruit crumble
Short
or puff pastry
Fruit pie
Tart
base
Baked custards
Rich fruit cake
Lemon-meringue pie
Various
Steak
and kidney pie
Rice pudding
Yorkshire pudding
Bread base pizza
Quiche
Souffles
Bread
Lasagne
Pos. Temp
setting
170°
230°
175°-200°
190°
220°
140°
225°
200°-225°
175°
El
225°
220°
230°
175°-200°
200°
200°
200°
200°
175°-200°
160°
150°
225°
100°
160°
200°
150°
150°
180°
160°
180°
150°
160°
150°
130°
pastry 180°
merinque 130°
180°
130°
180°
200°
180°
175°
200°
1 0 minutes preheating for all cooking
Rack Cooking
pos -time
2
30/11b+31l30
3
10-15
1
55
1
12/11b+20
3
10
2
1h30
3 10-15
3
15/1b+20
2
25/11b+25
3 15-20
3
15-20
3
10
2
45
2
1h-1h30
1
1
h-1 h30
1
45-60
1
45
2
40
2
25-30
2
1h-1h10
3
10-12
2
2h20-2h40
2
20-25
3
35-45
2
40-60
3
15-20
2
10-20
2
1h-1h20
2
30-40
1
35-40
2
15-25
2
20-30
1
3h30
2
15
2
20-25
2
1 h30-1 h40
1
1h30
2
15-20
1
15-25
2
40
1
45
1
30-40
Grilling
and cooking must only be undertaken with the door closed.
Pos.
Temp Rack Cooking
setting pos
time
b)
190°
2
30/11b+3D30
225°
3
15-20
b)
200°
2
20/11b+20
200°
--
1
30/11b+20
225°
3-4
10
b)
150°
. -
2
1h30
225°
3-4
10-20
220°
2
15/1b+20
bJ
190°
2
25/11b+25
-
230°
3-4
15-20
230°
3-4
15-20
230°
3
10
bJ
200°
2
45
b)
200°
2
1 h-1 h30
b)
195°
1
1 h-1h30
El
195°
1
45-60
b)
200°
1
45
b)
200°
2
40
b)
175°
2
25-30
b)
175°
2
1h-1h10
Q
225°
3
10-12
b)
110°
2
2h20-2h40
b)
175°
2
20-25
b)
200°
3
35-45
b)
160°
2
40-60
b) 175°
3
15-20
b) 225°
2
10-20
b) 175°
2
1h-1 h20
b)
200°
1
30-40
b) 200°
1
35-40
b)
175°
1
15-25
b)
170°
2
20-30
b)
150°
1
2h30
b)
pastry 200°
2
15
merinque 150°
2
20-25
b)
200°
2
1h30-1 h40
b)
150°
1
1h30
b)
200°
1
15-20
b)
250°
1
15-25
b)
225°
1
40
ld
175°
1
45
Q
225°
1
30-40
b)
200°
2
40
The settings
and time given in this chart are average. Experience will enable you to adapt them to your own cooking methods.
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