Haier HWO90, User Manual

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8
Baking charts
Please note:
The settings in the following chart are guidelines only. Follow the instructions in your recipe or
on food packaging and be prepared to adjust the oven settings and baking times to achieve the
best possible results for you.
Shelf positions are counted from the base up (1 is the lowest, 4 the highest).
Position the shelf before you turn the oven on, then preheat the oven to the required
temperature. Place items in the oven only when temperature indicator light has gone out.
Due to the width of the oven, a single shelf can usually accommodate double the standard
recipe.
Food Note on
arrangement
Shelf
position(s)
Best
function
Temperature (
O
C) Time
Small cakes single shelf 2
Bake
180-190 13-17 mins
Scones single shelf
2
Fan Bake
210-230 8-12 mins
Sponge
two small pans (20
cm),on single shelf
2
Bake
170-190 25-35 mins
one large pan
(26 cm)
2
Bake
175 30-40 mins
Light fruit cake
two pans (21 cm)
on single shelf
2 Bake 155-165 1 hr 30 mins
Rich fruit cake
exact baking time
will depend on size
2 Bake 130-150 3-6 hrs
Apple pie single shelf 1
Bake
185 35-45 mins
Custard tart
single shelf 1
Bake
220, then 180*
10, then
20-30* mins
Quiche single shelf 1 Bake 180-200 30-40 mins
Meringues single shelf 1 Bake 100-120 1 hr
Bread rolls single shelf 1 Bake 210-230 15-20 mins
Muffins
2 x 12 muffin trays
on single shelf
3 Fan Bake 190-200 10-15 mins
Pastry case
(baked ‘blind’)
one 21 cm flan tin 1 Fan Bake 200
10 mins with
beans, then 10
mins without
* This is a two-stage baking process: adjust the temperature after the first stage.