15
INSTRUCTIONS FOR THE USER
TIME AND TEMPERATURE CHART
The below table gives guidelines for cooking a range of different foods, individual food, or
personal preferences may slightly vary the oven position, temperature and cooking time
from those suggested.
Please note that:
preheating).
Shelf 1.
temperatures and/or time.
time.
Please note that this oven may not have all the functions required to cook all dishes and
therefore only certain recipes will apply to your oven.
FOOD ITEM QUANTITY OVEN POSITION TEMPERATURE °C APPROXIMATE TIME
CAKES
Patty cakes
Sponges
Butter cake - slab
Boiled fruit cake - 20 cm tin
Rich fruit cake - 20 cm tin
20
1 or 2
1
1
1
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
Shelf 2 or 3
190
190
190
160
150
15-20 mins.
20-25 mins
30-35 mins.
2 hrs.
4 hrs.
SCONES - plain
20 Shelf 2 240 10-12 mins.
BISCUITS
Anzacs
Burnt butter biscuits
24
40
Shelf 3 or 4
Shelf 3 or 4
150
180
20 mins.
25 mins.
MERINGUE - small
20 Shelf 3 or 4 125
1-1½ hrs.
allow to cool in oven
PASTRIES
Custard tart - 23 cm
Fruit pies - biscuit pastry,
double crust cooked lling
Sausages rolls
1
1
20
Shelf 3
Shelf 3 or 4
220/180
210/190
220
10/40-50 mins.
15/15-20 mins.
20-25 mins.
PIZZA - yeast dough 30 cm
1 Shelf 3 240 20-25 mins.
OVEN MEAL
Roast meat & vegetables
Fruit pies
2
Shelf 2 or 3
Shelf 2 or 3
210
as requested
50-60 mins.
BREAD
1 loaf Shelf 4 200 35-40 mins.
RETAIN THIS CHART FOR EASY REFERENCE
ROAST MEATS
Meats are generally roasted in the centre of the oven (shelf 3) but the position may be varied
according to the size of the meat and the other foods to be cooked at the same time.
A moderate temperature can be used (200°C) although superior results are often achieved
by cooking meat quickly at a high temperature e.g. 250°C for 30 minutes to sear the meat,
then complete the cooking on a moderate heat. Turkey or other very large joints of meat
may be cooked at lower than moderate temperatures.
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