9
USING THE OVENS
Set the selector for the type of cooking required.
Preheat the oven, set
t
ing the thermostat to the required temperature. Once the oven has heated
to the selected temperature, the orange warning light will go out. This same light will appear
again automatically during operation of the oven to indicate that the heating elements are on.
Remove the drip tray when using the oven for conventional baking, roasting etc. The tray
should be left in place only when using the grill, as its purpose i
s
to cat
c
h falling
droplets of fat. Food should be placed in o
v
en dishes with raised edges and positioned
centrally under the grill.
If fan-
forced
operation is selected, foods of different types can be
cooked simultaneous
l
y (e.g. meat and fish),
al
thoug
h
in this case the respective cookin
g
time must be observed.
If s
electing the position, temperatures must be set 10 to 20
°
C lower than indic
a
ted
in the table.
Cooking temperatures and times
Dish Temperature Approximate cooking
in degrees centigrade
time in minutes
Sweets
175 160
55-65
Short pastry flan base 200 190 8-10
Fruit pie/tart 200 190 25-35
White le
a
vened bread per 1 kg flour 200 190
30-50
Shortcake biscuits 200 190
10-15
Savo
ury
biscuits
200 190
15-20
Lasag
n
e
225 210 40-50
Meat
(cooking time based on th
i
ckness)
Slow roast
175
170 12-15
Quick roast 200 190 12-15
Meat loaf 200 190 30-40
Poultry
Duck 1.5 -2 kg
200
170
120-180
Goose 3 kg
200
180
150-210
Roast chicken
200
190
60-90
Turkey 5 kg
175
150
240 ca.
Game
Hare
200
180
60-90
Leg of ro
e
buck
200 180 90-150
Haunch of venison
175
175
90-180
Vegetable
Vegetable soufflé
200
180
40-45
Fish
180
170
40-45
Pizza
210
200
20-25
Grills
Pork chop
8-12
Sausage
10-12
Grilled chicken
25-35
