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Baking
Food
Temperature
[°C]
Approx Cook
Time
(mins)
Shelf Position
Biscuits
180 - 190
10 - 20
1 / 3
Bread
190 - 210
30 - 35
2
Cakes: Small &
Queen
150 - 170
18 - 25
1 / 3
Cakes: Sponges
160 - 170
20 - 25
3
Cakes: Madeira
140 - 160
60 - 80
3
Cakes: Rich Fruit
130 - 140
120 - 150
3
Cakes: Christmas
130 - 140
180 - 270
3
Cakes: Apple Pie
160 - 170
50 - 60
3
- Shortbread
130 - 150
45 - 60
1 / 3
Fish
160 - 180
30 - 40
3
Fruit Pies, Crum-
bles
170 - 180
30 - 50
3
Milk Puddings
140 - 160
60 - 90
3
Pastry: Choux
180 - 190
30 - 40
3
Pastry: Shortcrust
180 - 190
25 - 35
3
Pastry: Flaky
180 - 190
30 -40
3
Pastry: Puff
Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20°C
3
Plate Tarts
180 - 190
25 - 45
3
Quiches/Flans
170 - 180
25 - 45
3
Scones
210 - 230
8 - 12
1 / 3
Roasting: Meat,
Poultry
160 - 180
see Roasting
Chart
2
10.6
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting
pan. (If present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more suc-
culent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
ENGLISH
17
Содержание EKC6461AOK
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