Westinghouse GEK1235W, Руководство пользователя

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12 13 COOKING GUIDE KNOW YOUR OVEN
OVEN COOKING GUIDE
The following is intended as a guide and experience may show some slight variation to be necessary to meet individual requirements.
FOOD CONVENTIONAL OVEN FAN FORCED OVEN
Temperature in
°
C Oven Shelf Position* Time in minutes Temperature in
°
C Oven Shelf Position* Time in minutes
scones
Plain or Fruit
220 2 (3) 10 – 15 210 Any 10 – 15
Biscuits
Rolled
170 (180) 2 10 – 15 150 (170) Any 10 – 15
spooned 190 2 12 – 15 180 Any 12 – 15
shortbread
Biscuits 160 1 or 2 30 – 35 150 Any 30 – 35
Meringues
Hard – individual
110 2 90 100 Any 90
soft – Individual 180 2 15 – 20 165 Any 15 – 20
Pavlova – 6 egg 110 (120) 1 75 100 Any 75
Cakes
Patty cakes
190 3 (4) 15 – 20 180 Any 15 – 20
sponge – 4 egg 180 2 20 – 30 170 Any 20 – 30
Plain Butter Cake 180 2 30 – 40 170 Any 30 – 40 (25)
Rich Fruit Cake 140 (150) 2 180 130 Any 180
Pastry – shortcrust
Cornish Pasties
200 (200/180) 2 40 – 45 (10/30) 180 (180/160) Any 40 – 45 (10/30)
Custard Tart 200/180
(220/180) 1 (3) 10/20 – 30
(10/35) 190/170
(200/180) Any 20 – 30
(10/25)
Pastry Choux
Cream Puffs
210 2 25 – 30 200 Any 25 – 30
Yeast Goods
Bread
210 1 25 – 30 200 Any 25 – 30
* shelf position is counted from the bottom shelf up ie. Bottom shelf position is 1
Where the gas models vary from electric, details for gas cooking is shown in brackets
MEAT PREFERRED TEMPERATURE ° C MINUTES PER KG
Beef 200°C Rare 35 – 40 minutes
Medium 45 – 50 minutes
Well Done 55 – 60 minutes
Lamb 200°C Medium 40 minutes
Well Done 60 minutes
Veal 180°C Well Done 60 minutes
Pork 200°C Well Done 60 minutes
POULTRY OR FISH PREFERRED TEMPERATURE
°
C MINUTES PER KG
Chicken 180°C 40 – 45 minutes
Duck 180 – 200°C 60 – 70 minutes
Turkey 180°C 35 – 40 minutes (less than 10kg)
40 – 45 minutes (more than 10kg)
Fish 180°C 20 minutes
GET TO KNOW YOUR OVEN
Get to know your new oven with this ‘Simple Test Cake’
Although we strive for a perfect performing oven,
it’s possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
‘Simple Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
pinch of salt
4 tablespoons (80mL) full-cream milk
Method:
1. Butter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate ‘180ºC’ (170ºC fan forced)
and ensure oven shelf is in the centre position of oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then eggs one at a time, beating well after
each addition.
6. sift flour and salt into the mixture and beat until
well combined.
7. Add milk and beat or stir to combine.
8. spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25 to
35 minutes or until when tested with a fine cake skewer
it comes out clean or the edges of the cakes have
come away slightly from the sides of the cake pans.
10. Remove from oven to wire cake rack and rest
for 5 minutes before removing from cake pans.
Cool completely.
To serve: sandwich together with your favourite jam
or conserve, and dust top with pure icing sugar.
Note: If desired substitute butter for either margarine
or olive oil spread.
Recipe is based on the Australian standard metric
250mL cup and 20mL tablespoon sets.