8
Preheating of the oven is recommended for 10-15 minutes or
until the oven thermostat indicator light switches off to show
the selected temperature has been reached.
When using a baking tray it should be placed centrally on the
oven shelf with the short sides of the tray parallel to the sides
of the oven. Do not use trays, tins or dishes larger than 380 mm
(15") long, 356 mm (14") wide, as cooking results may be
impaired.
Food
Thermostat
Shelf Position Cooking Time
setting °C (Counted from Bottom)
Small cakes (12 on tray)
195
3
20 - 30 mins.
Victoria sandwich
190
3
25 - 35 mins.
(2x7"/180mm)
Swiss roll or whisked sponge
200
3
20 - 25 mins.
Fruit cake (8"/205mm)
155
2
2 - 3 hours.
Scones
260
3
10 - 20 mins.
Meringues
95
2
2 - 3 hours.
Shortcrust Pastry
210
3
25 - 45 mins. depending
Puff or Flaky Pastry
220
2
20 - 35 mins. upon
Choux Pastry
220
3
25 - 35 mins. dish
Biscuits
200/220
3
15 - 25 mins. depending upon type
Bread
250
2
30 - 40 mins.
Milk pudding
165
2
1 H - 2 hours.
Pizza
270
3
25 mins.
Lasagne
170
3
75 mins.
Oven noodles
160
3
75 mins.
BEEF on bone & crusty
270 rare
3
12 mins. per 1/b (500 g) plus 12 mins.
(rare)
220 °C
3
15 mins. per 1/b (500 g) plus 15 mins.
(medium)
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
(well done)
180 °C
3
25 mins. per 1/b (500 g) plus 15 mins.
LAMB on bone
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
27 mins. per 1/b (500 g) plus 27 mins.
Boned and rolled
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
170 °C
3
35 mins. per 1/b (500 g) plus 20 mins.
PORK on bone
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller
180 °C
3
30-35 mins. per 1/b (500 g) plus 35 mins.
VEAL on bone
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller
220 °C
3
30 mins. per 1/b (500 g) plus 30 mins.
CHICKEN
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
TURKEY
220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
DUCK
220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
GOOSE
220 °C
3
20 mins. per 1/b (500 g) plus 20
PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on
a low
temperature setting. Remember do not place
items
directly
o
nto the oven base.
Warning: do not use foil to cover the oven shelves, or any part
of the oven interior including the oven base. Foil should only
be used to cover food and cooking dishes. Always place items
which may boil over (e.g. fruit pies) on a baking tray to prevent
spillage burning onto the oven base. Foil used improperly is
frequent cause of oven problems and painful accidents. Avoid
letting grease deposit collect around the upper heating
element: it will cause smoking and may start a fire.
Remember do not place pan or items directly onto the
oven base. Never leave unit unattended at high heat
settings. Boil over causes smoking
and greasy spill over that
may start a fire.
If a grease fire should occur in a pan put
out the flame by placing a lid on the pan.
Never
throw water
on a grease fire.
Close the door and turn off the gas supply.
GUIDE FOR FORCED CONVECTION COOKING
(Back rolled electric element with fan)
The accessories provided with the oven can be slotted in at 5
positions: the following guide concerns cooking times and
thermostat settings using N. 2 shelves on the same time (in
position N. 2 and N. 4). Cooked results are a matter of
personal preference and may easily be adjusted to suit
individual requirements by slight adjustment of the tempera-
ture and/or cooking time, or when using more or less shelves
in the same time. Preheating of the oven is recommended for
10-15 minutes or until the oven thermostat indicator light
switches off to show the selected temperature has been
reached.
When using a baking tray it should be placed centrally on the
oven shelf with the short sides of the tray parallel to the sides
of the oven. Do not use trays, tins or dishes larger than
380mm (15") long, 356 mm (14") wide, as cooking results may
be impaired.
Food
Thermostat setting °C
Cooking Time
Small cakes (12 on tray)
175
15-25 mins.
Victoria sandwich
170
20-30 mins.
(2x7"/180mm)
Swiss roll or whisked sponge
180
15-20 mins.
Fruit cake (8"/205mm)
135
1 H - 2 H hours.
Scones
210
8-15 mins.
Meringues
80
1 H - 2 H hours.
Shortcrust Pastry
190
20-40 mins. depending
Puff or Flaky Pastry
200
15-30 mins. upon
Choux Pastry
200
20-30 mins. dish
Biscuits
170/180
10-20 mins. depending upon type
Bread
200/220
25-35 mins.
Milk pudding
150
1 H - 2 hours.
Pizza
250
20 mins.
Lasagne
165
60 mins.
Oven noodles
150
60 mins.
BEEF on bone
230 rare & crusty
9 mins. per 1/b (500 g) plus 9 mins.
BEEF on bone
190 °C (rare)
15 mins. per 1/b (500 g) plus 8 mins.
190 °C (medium)
20 mins. per 1/b (500 g) plus 10 mins.
160 °C (well done)
25 mins. per 1/b (500 g) plus 8 mins.
Boned and rolled
190 °C (rare)
20 mins. per 1/b (500 g) plus 10 mins.
190 °C (medium)
25 mins. per 1/b (500 g) plus 15 mins.
160 °C (well done)
30 mins. per 1/b (500 g) plus 8 mins.
LAMB on bone
190 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
27 mins. per 1/b (500 g) plus 14 mins.
Boned and rolled
190 °C
25 mins. per 1/b (500 g) plus 14 mins.
155 °C
25 mins. per 1/b (500 g) plus 14 mins.
PORK on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller
160 °C
30-35 mins. per 1/b (500 g) plus 18 mins.
VEAL on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller
200 °C
30 mins. per 1/b (500 g) plus 14 mins.
CHICKEN
200 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
25 mins. per 1/b (500 g) plus 13 mins.
TURKEY
200 °C
18 mins. per 1/b (500 g) plus 14 mins.
155 °C
23 mins. per 1/b (500 g)
DUCK
200 °C
18 mins. per 1/b (500 g)
155 °C
23 mins. per 1/b (500 g)
GOOSE
180 °C
18 mins. per 1/b (500 g) plus 20 mins.
USING THE GRILL
The grill is situated in the top of the oven compartment.
The grill pan should be located on the top oven shelf position.
Always grill with the door closed.
Warning:
Do not place fatty foods too close to the grill and never leave
the grill unattended. If fatty foods are grilled, or roast has
been cooked in the oven at a high temperature the grill
element may smoke. This is not dangerous and the smoke is
caused by the fat burning off when the grill element is hot.
Leave the grill element on until the smoking has stopped then
use as normal. If a grease fire should occur in a pan put out
the flame by placing a lid on the pan.
Never
throw water on a
grease fire.
