14
FO 2079
Fig. 5
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the
way they transmit heat to the food inside
them:
A
Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking
and underneath browning.
B
Enamelled cast iron, anodized
aluminium, aluminium with non-stick
interior and coloured exterior and dark,
heavy utensils increase cooking and
underneath browning.
FO 2078
Fig. 4
Cooking Chart - Fan and
Conventional Oven
The oven temperatures are intended as a
guide only. It may be necessary to increase
or decrease the temperatures by 10 °C to
suit individual preferences and requirements.
NOTE
: Shelf positions are counted from
bottom of the oven.
Food
Biscuits
180-190
6 - 8
180-190
Bread
210-220
5
210-220
Casseroles
130-140
3 - 5
150-180
Cakes:
Small and queen
160-170
170-180
Sponges
160-170
5 - 7
180-190
Madeira
140-150
5
160-170
Rich Fruit
130-140
5
150-160
Christmas
130-140
130-140
Meringues
90-100
6
100-110
Fish
170-190
5 - 9
170-190
Fruit Pies and Crumbles
190-200
6
190-200
Milk Puddings
130-140
5
130-140
Pastry:
Choux
6
160-170
Shortcrust
Flaky
190-200
5
190-200
Puff
Plate Tarts
180
5 - 7
190-200
Quiches/Flans
170-180
4 - 6
190-200
Scones
210-220
7 - 8
230
Roasting:
Meat & Poultry
160-180
6
180-200
Fan Oven
Conventional Oven
Shelf
positions
are not
critical but
ensure that
oven
shelves are
evenly
spaced
when more
than one is
used.
}
Shelf
Position
Cooking
Temp (°C)
Cooking
Temp (°C)
Shelf
Position