Westinghouse WVG613SC, User Manual

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COOKING GUIDE
COOKING GUIDE
FOOD TEMPERATURE ºC SHELF POSITION
IN OVEN*
TIME IN MINUTES
Scones Plain or fruit 220 2 or 3 10 - 15
Biscuits Rolled 180 2 or 3 10 - 15
Spooned 190 2 or 3 12 - 15
Shortbread biscuits 160 2 or 3 30 - 35
Meringues Hard - individual 110 2 or 3 90
Soft - individual 180 2 or 3 15 - 20
Pavlova - 6 egg 110 2 75
Cakes Patty cakes 190 2 or 3 15 - 20
Sponge - 4 egg 180 2 or 3 20 - 30
Shallow butter cake 180 2 or 3 30 - 40
Rich fruit cake 150 2 or 3 180
Pastry - shortcrust Cornish pasties 200/180 2 or 3 40 - 45
Custard tart 200/180 2 or 3 10/20 - 30
Pastry choux Cream puffs 210 2 or 3 25 - 30
Yeast goods Bread 210 2 or 3 25 - 30
* Counting from the bottom shelf up. Refer to “oven shelf location” section for more detailed information.
FOOD TEMPERATURE ºC SHELF POSITION
IN OVEN*
TIME IN MINUTES
Scones Plain or fruit 210 1 & 4 10 - 15
Biscuits Rolled 170 Any 10 - 15
Spooned 180 Any 12 - 15
Shortbread biscuits 150 Any 30 - 35
Meringues Hard - individual 100 Any 90
Soft - individual 165 Any 15 - 20
Pavlova - 6 egg 100 1 & 4 75
Cakes Patty cakes 180 1 & 4 15 - 20
Sponge - 4 egg 170 1 & 4 20 - 30
Shallow butter cake 170 Any 30 - 40
Rich fruit cake 130 1 180
Pastry - shortcrust Cornish pasties 180/160 Any 40 - 45
Custard tart 190/170 Any 20 - 30
Pastry choux Cream puffs 200 Any 25 - 30
Yeast goods Bread 200 1 25 - 30
* Counting from the bottom shelf up. Refer to “oven shelf location” section for more detailed information.
Choosing the best oven settings
The following table is intended as a guide and experience
may show some variation in cooking times necessary
to meet individual requirements. It may be necessary to
change some cooking times and temperatures from your
previous oven. For best results when baking preheat your
oven for 30 minutes.
Conventional cooking
Fan forced cooking