20
TEMP °C
USE
TEMP °C
USE
40°C
Proving Bread
180°C
Souffle, Sponge Sandwich
100°C
Pavlova
110°C
Meringues
190°C
Lemon Meringue Pie, Mince Pies, Stuffed
Chicken, Roulades
120°C
Slow dying Herbs
200°C
210°C
220°C
Choux Pastry, Scones, Bread, Sausage Rolls,
Vol-a-Vents, Roast Potatoes
130°C
Large Rich Fruit Cakes
140°C
150°C
To start Rich Fruit Cakes (then reduce)
160°C
170°C
Gingerbread, Biscuits, Shortbread, Small
Tarts
230°C
240°C
250°C
Biscuits
For best results always place food in a preheated oven.
Donʼt forget that for ease of programming of the most commonly used temperatures, your oven will start at 150°C and count up in 10°C
stages to 250°C, then back to 40°C, then 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
CAUTIONS:
The oven will automatically work on HIGH Microwave Power if cooking time is entered without the oven
temperature previously being selected.
THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.
Guideline to Oven Temperatures
