13
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.
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• All cooking temperatures stated refer to a preheated oven (allow 15 minutes for preheating).
• The shelves are numbered from the bottom i.e. the top shelf is Shelf 4,bottom shelf is Shelf
1.
• If baking a larger quantity than the example shown in the chart, slightly increase
temperatures and/or time.
• If baking a smaller quantity than the example, slightly decrease the temperature and/or
time.
• Remember to remove grill tray from oven before baking in oven.
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
c
akes
Sponges
Butter
c
ake
-
slab
Boiled
f
ruit
c
ake
- 20 cm
tin
R
i
ch f
ruit
c
ake
- 20 cm
tin
20
1
or
2
1
1
1
S
h
el
f 2
or
3
S
h
el
f 2
or
3
S
h
el
f 2
or
3
S
h
el
f 2
or
3
S
h
el
f 2
or
3
190
190
190
160
150
15-20 m
ins.
20-25 m
ins
30-35 m
ins.
2 h
rs.
4 h
rs.
SCONES
-
plain
20
S
h
el
f 2 240 10-12 m
ins.
BISCUITS
Anza
c
s
Burnt
butter
bis
c
uits
24
40
S
h
el
f 3
or
4
S
h
el
f 3
or
4
150
180
20 m
ins.
25 m
ins.
MERINGUE
-
s
m
all
20
S
h
el
f 3
or
4 125
1-1½ h
rs.
allow
to
c
ool
in
oven
PASTRIES
Custard
tart
- 23 cm
F
ruit
pies
-
bis
c
uit
pastry,
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S
ausages
rolls
1
1
20
S
h
el
f 3
S
h
el
f 3
or
4
220/180
210/190
220
10/40-50 m
ins.
15/15-20
m
ins.
20-25
m
ins.
PIZZA
-
yeast
doug
h 30 cm
1
S
h
el
f 3 240 20-25 m
ins.
OVEN MEAL
Roast
m
eat
&
vegetables
Fruit
pies
2
S
h
el
f 2
or
3
S
h
el
f 2
or
3
210
as
requested
50-60
m
ins.
BREAD
1
loa
f
S
h
el
f 4 200 35-40 m
ins.
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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