White meat, poultry and fish, on the other hand, require
a lower temperature (150°C-175°C). The ingredients for
a sauce or gravy should only be added to the roasting pan
right at the beginning if the cooking time is short. Other-
wise add them in the last half hour.
You can use a spoon to test whether the meat is cooked:
if it cannot be depressed, it is cooked through. Roast beef
and fillet, which is to remain pink inside, must be roasted
at a higher temperature in a shorter time.
If cooking meat directly on the oven shelf, insert the
roasting pan in the shelf level below to catch the juices.
Leave the joint to stand for at least 15 minutes, so that the
meat juices do not run out.
To reduce the build up of smoke in the oven, it is recom-
mended to pour a little water in the roasting pan. To pre-
vent condensation forming, add water several times. The
plates can be kept warm in the oven at minimum temper-
ature until serving.
Caution! Do not line the oven with aluminium foil
and do not place a roasting pan or baking tray on
the floor, as otherwise the oven enamel will be damaged
by the heat build-up.
Cooking times
Cooking times can vary according to the different com-
position, ingredients and amounts of liquid in the indi-
vidual dishes.
Note the settings of your first cooking or roasting experi-
ments to gain experience for later preparation of the same
dishes.
Based upon your own experiences you will be able to alter
the values given in the tables.
Conventional Cooking .
Timings do not include pre-heating. The empty
oven should always be pre-heated for 10 minutes.
CAKES
TYPE OF
DISH
Conventional Cooking
Fan Cooking
Cooking time
in minutes
NOTES
temp °C
temp °C
Whisked re-
cipies
2
170
2(1and3)
1)
160
45-60
In cake mould
Shortbread
dough
2
170
2(1and3)
1)
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
2(1and3)
1)
160
90-120
In cake mould
Strudel
2
180
2
160
60-80
In baking tray
Jam- tart
2
190
2(1and3)
1)
180
40-45
In cake mould
Fruit cake
2
170
2
150
60-70
In cake mould
Sponge cake
1
170
2(1and3)
1)
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
150
20-35
In baking tray
Biscuits
2
160
2(1and3)
1)
150
20-30
In baking tray
Meringues
2
135
2(1and3)
1)
190
60-90
In baking tray
11
