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16
Using The Main Oven
Notes:
Shelf positions in an electric oven are counted from the bottom position up.
For best results when using the conventional oven cooking function, only one tray of
cakes or scones should be baked. When baking more than one tray, the fanned
oven cooking function should be used.
Dish
Recommended Temperature ˚C
Shelf
Approx Cook
Conventional
Fanned
Intensive
Time (mins)
Scones
215
200
200
6 & 12 8 - 15
Meringues
120
110
110
12
2 - 3 hrs
Cakes
Small cakes
180
175
175
10
20 - 25
Whisked sponge
190
175
175
9
20 - 25
Swiss roll
200
190
190
5
10 - 12
Victoria sandwich
180
160
160
7
20 - 30
(2 x 180mm / 7” per shelf)
Genoese sponge
180
160
160
8
25 - 30
Madeira
(180mm / 7”)
170
150
150
5
1 - 1
1
⁄
4
hrs
Semi rich fruit cake
150
135
135
5
2
1
⁄
2
- 3 hrs
(205mm /8”)
Dundee cake
150
135
135
5
2
1
⁄
2
- 3 hrs
(205mm / 8”)
Pastry
Flaky / Puff
220
200
200
15 - 45 mins.
Shortcrust
200
180
180
Depending on
Choux
200
180
180
recipe and type
Plate tarts
(2 x 180mm / 7”)
200
180
180
of filling.
Biscuits
Shortbread rounds
180
160
160
10
10 - 20
Nut brownies
180
160
160
9
35 - 40
Brandy snaps
190
170
170
9
8 - 12
Flapjacks
190
180
180
9
25 - 40
Ginger nuts
180
160
160
9
15 - 20
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