Swift Group 2011 - Page 130

Equipment details
126
Gas
Mark
Temperature
(Centre - Shelf Pos. 2)
¼ - ½ 265-275ºF 130-135ºC Very cool Meringues
1 285 140 Cool Steward fruit
2 300 150 Cool Rich fruit cake
3 330 165 Warm Baked custard
4 335 180 Moderate Victoria sandwich
5 385 195 Fairly hot Whisked sponges
6 410 210 Hot Short crust pastry
7 430 220 Hot Bread, scones
8 445 230 Very hot Puff pastry
9 465 240 Very hot Quick browning
IMPORTANT
Always ensure food is properly cooked prior to serving.
Dish Temp
(°C)
Shelf
Position
Cooking Time
Scones 220°C 2 8-15 mins
Small cakes 195°C 2 15-25 mins
Victoria
sandwich
180°C 2 20-30 mins
Very rich fruit
cake
150°C 2 Approx. 60 mins per 500g
Puff pastry 230°C 2 15-30 mins
Flaky pastry 220°C 2 15-30 mins
Shortcrust
pastry
210°C 2 15-55 mins
Shortbread
fingers
165°C 2 25-30 mins
Ginger nuts 195°C 2 12-16 mins
Rice pudding 150°C 3 100-120 mins
Baked
custard
165°C 3 50-60 mins
Fruit crumble 195°C 3 30-40 mins
Beef 165°C
220°C
3
25mins per 500g plus 25mins
15mins per 500g plus 20mins
Pork 165°C
220°C
3 30mins per 500g plus 35mins
25mins per 500g plus 25mins