Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.
Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.
Cooking guide
2
2
10
KNOB
SETTING
APPROX.
TEMPERATURE
HEAT OF
OVEN
TYPE OF DISH TO COOK
130°C
(266°F)
Very cool
oven
Meringue
slow cooking foods.
140°C - 145°C
(284°F - 293°C)
Cool or
slow oven
Milk puddings, very rich fruit
cakes, eg., Christmas.
155°C
(311°F)
Cool or
slow oven
Stews, casseroles, braising,
rich fruit cakes, eg., Dundee.
165°C - 170°C
(329°F - 338°F)
Warm oven
Biscuits, Low temperature roasting,
rich plain cakes eg., Madeira cake.
180°C
(356°F)
Moderate
oven
Plain cakes, eg., Victoria
sandwich, meat pies.
190°C - 195°C
(374°F - 383°F)
Fairly hot
oven
Small cakes, savoury flans,
fish.
205°C
(401°F)
Hot oven
Plain cakes and buns, swiss rolls,
fruit pies. High temp. roasting.
215°C - 220°C
(419°F - 428°F)
Moderately
hot ovenl
Bread and bread rolls etc., scones,
flaky and rough puff pastry,
Yorkshire pudding
230°C
(446°F)
Very hot
oven
Sausage rolls, mince pies, puff
pastry.
Browning ready cooked dishes.
240°C
(464°F)
Summary of Contents for DGS 61 ST
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