EURO EV900DPSX - Guide for Forced Convection Cooking; Plate Warming

conventional oven, using one tray only. Cooking results are a
matter of personal preference and may easily be adjusted to suit
individual requirements by slight adjustment of the temperature
and or cooking time. Preheating of the oven is recommended for
10-15 minutes or until the oven thermostat indicator light
switches off to show the selected temperature has been reached.
When using a baking tray it should be placed centrally on the
oven shelf with the short sides of the tray parallel to the sides
of the oven. Do not use trays, tins or dishes larger than 380 mm
(15") long, 356 mm (14") wide, as cooking results may be
impaired.
Food
Thermostat
setting °C
Shelf Position
(Counted from Bottom)
Cooking Time
Small cakes (12 on tray) 195 3 20 - 30 mins.
Victoria sandwich
(2x7"/1 8 0mm)
190
3
25 - 35 mins.
Swiss roll or whisked sponge
200
3
20 - 25 mins.
Fruit cake ( 8 "/205mm) 155
2
2 - 3 hours.
Scones
260
3
10 - 20 mins.
Meringues
95
2
2 - 3 hours.
Shortcrust Pastry
210
3
25 - 45 mins. depending
Puff or Flaky Pastry
220
2
20 - 35 mins. upon
Choux Pastry 220 3 25 - 35 mins. dish
Biscuits
200/ 220
3
15 - 25 mins. depending upon type
Bread
250
2
30 - 40 mins.
Milk pudding
Pizza
165
270
2
3
1 H - 2 hours.
25 mins.
Lasagne
170
3
75 mins.
Oven noodles
160
3
75 mins.
BEEF on bone & crusty
(rar e)
(medium)
(well done)
270 rare
3 12 mins. per 1/b (500 g) plus 12 mins.
220 °C
3
15 mins. per 1/b (500 g) plus 15 mins.
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
1 8 0 °C 3
25 mins. per 1/b (500 g) plus 15 mins.
LAMB on bone
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
27 mins. per 1/b (500 g) plus 27 mins.
Boned and rolled 220 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
170 °C
3
35 mins. per 1/b (500 g) plus 20 mins.
PORK on bone 220 °C 3 25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller
1 8 0 °C 3
30-35 mins. per 1/b (500 g) plus 35 mins.
VEAL on bone
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller 220 °C 3 30 mins. per 1/b (500 g) plus 30 mins.
CHICKEN
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
TUR KEY
220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
DU CK 220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
GO OSE 220 °C 3 20 mins. per 1/b (500 g) plus 20
PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on a
low temperature setting. Remember do not place items directly
into the oven base.
Warning: do not use foil to cover the oven shelves, or any part
of the oven interior including the oven base. Foil should only be
used to cover food and cooking dishes. Always place items which
may boil over (e.g. fruit pies) on a baking tray to prevent spillage
burning onto the oven base. Foil used improperly is frequent
cause of oven problems and painful accidents. Avoid letting grease
deposit collect around the upper heating element: it will cause
smoking and may start a fire.
Remember do not place pan or items directly onto the oven base.
Never leave unit unattended at hight heat settings. Boil over
causes smokingand greasy spill over that may start a fire.
If a grease fire should occur in a pan put out the flame by placing
a lid on the pan. Do not throw water on a grease fire.
GUIDE FOR FORCED CONVECTION COOKING
(Back rolled electric element with fan)
The accessories provided with the oven can be slotted in at 5
positions: the following guide concerns cooking times and
thermostat settings using N. 2 shelves on the same time (in
position N. 2 and N. 4). Cooked results are a matter of personal
preference and may easily be adjusted to suit individual
requirements by slight adjustment of the temperature and/or
cooking time, or when using more or less shelves in the same
time. Preheating of the oven is recommended for 10-15
minutes or until the oven thermostat indicator light switches off
to show the selected temperature has been reached.
When using a baking tray it should be placed centrally on the oven
shelf with the short sides of the tray parallel to the sides of the
oven. Do not use trays, tins or dishes larger than 380mm (15")
long, 356 mm (14") wide, as cooking results may be impaired.
Food Thermostat setting °C Cooking Time
Small cakes (12 on tray) 175 15-25 mins.
Victoria sandwich
(2x7"/1 80mm)
170
20-30 mins.
Swiss roll or whisked sponge
1 8 0 15-20 mins.
Fruit cake ( 8 "/205mm) 135
1 H - 2 H hours.
Scones 210 8 -15 mins.
Meringues
8 0 1 H - 2 H hours.
Shortcrust Pastry
190
20-40 mins. depending
Puff or Flaky Pastry
200
15-30 mins. upon
Choux Pastry
200
20-30 mins. dish
Biscuits
170/1 8 0 10-20 mins. depending upon type
Bread
200/220
25-35 mins.
Milk
pudding
150
1
H
-
2
hours.
Pizza
250
20 mins.
Lasagne 165 60 mins.
Oven noodles
150
60 mins.
BEEF on bone
230 rare & crusty
9 mins. per 1/b (500 g) plus 9 mins.
BEEF on bone
190 °C (rare)
15 mins. per 1/b (500 g) plus 8 mins.
190 °C (medium)
20 mins. per 1/b (500 g) plus 10 mins.
160 °C (well done)
25 mins. per 1/b (500 g) plus 8 mins.
Boned and rolled 190 °C (rare) 20 mins. per 1/b (500 g) plus 10 mins.
190 °C (medium)
25 mins. per 1/b (500 g) plus 15 mins.
160 °C (well done)
30 mins. per 1/b (500 g) plus 8 mins.
LAMB on bone 190 °C 20 mins. per 1/b (500 g) plus 10 mins.
155 °C
27 mins. per 1/b (500 g) plus 14 mins.
Boned and rolled
190 °C
25 mins. per 1/b (500 g) plus 14 mins.
155 °C
25 mins. per 1/b (500 g) plus 14 mins.
PORK on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller 160 °C 30-35 mins. per 1/b (500 g) plus 1 8 mins.
VEAL on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller
200 °C
30 mins. per 1/b (500 g) plus 14 mins.
CHICKEN
200 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
25 mins. per 1/b (500 g) plus 13 mins.
TURKEY 200 °C 1 8 mins. per 1/b (500 g) plus 14 mins.
155 °C
23 mins. per 1/b (500 g)
DUCK
200 °C
1 8 mins. per 1/b (500 g)
155 °C 23 mins. per 1/b (500 g)
GOOSE
1 8 0 °C 1 8 mins. per 1/b (500 g) plus 20 mins.
9