32
Baking and roasting table
Conventional cooking and fan cooking
-
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes
.
CAKES
Whisked recipies
2
170
2 (1and3)*
160
45-60
In cake mould
Shortbread dough
2
170
2 (1and3)*
160
20-30
In cake mould
Butter-milk cheese cake
1
175
2
165
60-80
In cake mould
Apple cake (Apple pie) 1
170
2lef+righ.
160
90-120
In cake mould
Strudel
2
180
2
160
60-80
In baking tray
Jam- tart
2
190
2(1and3)*
180
40-45
In cake mould
Fruit cake
2
170
2
150
60-70
In cake mould
Sponge cake
1
170
2(1and3)*
165
30-40
In cake mould
Christmas cake
1
150
2
150
120-150
In cake mould
Plum cake
1
175
2
160
50-60
In bread tin
Small cake
3
170
2
160
20-35
In baking tray
Biscuits
2
160
2(1and3)*
150
20-30
In baking tray
Meringues
2
135
2(1and3)*
150
60-90
In baking tray
Buns
2
200
2
190
12~20
In baking tray
Pastry: Choux
2or 3
210
2(1and3)*
170
25-35
In braking tray
Plate tarts
2
180
2
170
45-70
In cake mould
BREAD AND PIZZA
White bread
1
195
2
185
60-70
Rye bread
1
190
1
180
30-45
In bread tin
Bread rolls
2
200
2(1and3)*
175
25-40
In baking tray
Pizza
2
200
2
200
20-30
In baking tray
FLANS
Pasta flan
2
200
2(1and3)*
175
40-50
In mould
Vegetable flan
2
200
2(1and3)*
175
45-60
In mould
Quiches
1
210
1
190
30-40
In mould
Lasagne
2
200
2
200
25-35
In mould
Cannelloni
2
200
2
200
25-35
In mould
MEAT
Beef
2
190
2
175
50-70
On grid
Pork
2
180
2
175
100-130
On grid
Veal
2
190
2
175
90-120
On grid
English roast beef
rare
2
210
2
200
50-60
On grid
medium
2
210
2
200
60-70
On grid
well done
2
210
2
200
70-80
On grid
Shoulder of pork
2
180
2
170
120-150
With rind
Shin of pork
2
180
2
160
100-120
2 pieces
Lamb
2
190
2
175
110-130
Leg
Chicken
2
190
2
200
70-85
Whole
Turkey
2
180
2
160
210-240
Whole
Duck
2
175
2
220
120-150
Whole
Goose
2
175
1
160
150-200
Whole
Rabbit
2
190
2
175
60-80
Cut in pieces
Hare
2
190
2
175
150-200
Cut in pieces
Pheasant
2
190
2
175
90-120
Whole
Meat loaf
2
180
2
170
tot.150
in bread pan
FISH
Trout/Sea bream
2
190
2(1and3)*
175
40-55
3-4 fishes
Tuna fish/Salmon
2
190
2(1and3)*
175
35-60
4-6 fillets
TYPE OF DISH
Conventional cooking
Fan cooking
temp °C
temp
°C
4
3
2
1
4
3
2
1
Cooking times in
minutes
NOTES
(*) If you cook more than one dish at the same time, we recommend you place them on the levels quoted
between brackets.
