GUIDE FOR FORCED CONVECTION COOKING
(Back rolled electric element with fan)
The accessories provided with the oven can be slotted in at 5
positions: the following guide concerns cooking times and thermostat
settings using N. 2 shelves on the same time (in position N. 2 and
N. 4). Cooked results are a matter of personal preference and may
easily be adjusted to suit individual requirements by slight adjustment
of the temperature and/or cooking time, or when using more or
less shelves in the same time. Preheating of the oven is
recommended for 10-15 minutes or until the oven thermostat
indicator light switches off to show the selected temperature has
been reached.
When using a baking tray it should be placed centrally on the oven
shelf with the short sides of the tray parallel to the sides of the
oven. Do not use trays, tins or dishes larger than 380mm (15")
long, 356 mm (14") wide, as cooking results may be impaired.
Food
Thermostat setting °C
Cooking Time
Small cakes (12 on tray)
175
15-25 mins.
Victoria sandwich
170
20-30 mins.
(2x7"/180mm)
Swiss roll or whisked sponge
180
15-20 mins.
Fruit cake (8"/205mm)
135
1 H - 2 H hours.
Scones
210
8-15 mins.
Meringues
80
1 H - 2 H hours.
Shortcrust Pastry
190
20-40 mins. depending
Puff or Flaky Pastry
200
15-30 mins. upon
Choux Pastry
200
20-30 mins. dish
Biscuits
170/180
10-20 mins. depending upon type
Bread
200/220
25-35 mins.
Milk pudding
150
1 H - 2 hours.
Pizza
250
20 mins.
Lasagne
165
60 mins.
Oven noodles
150
60 mins.
BEEF on bone
230 rare & crusty
9 mins. per 1/b (500 g) plus 9 mins.
BEEF on bone
190 °C (rare)
15 mins. per 1/b (500 g) plus 8 mins.
190 °C (medium)
20 mins. per 1/b (500 g) plus 10 mins.
160 °C (well done)
25 mins. per 1/b (500 g) plus 8 mins.
Boned and rolled
190 °C (rare)
20 mins. per 1/b (500 g) plus 10 mins.
190 °C (medium)
25 mins. per 1/b (500 g) plus 15 mins.
160 °C (well done)
30 mins. per 1/b (500 g) plus 8 mins.
LAMB on bone
190 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
27 mins. per 1/b (500 g) plus 14 mins.
Boned and rolled
190 °C
25 mins. per 1/b (500 g) plus 14 mins.
155 °C
25 mins. per 1/b (500 g) plus 14 mins.
PORK on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller
160 °C
30-35 mins. per 1/b (500 g) plus 18 mins.
VEAL on bone
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
Boned and roller
200 °C
30 mins. per 1/b (500 g) plus 14 mins.
CHICKEN
200 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
25 mins. per 1/b (500 g) plus 13 mins.
TURKEY
200 °C
18 mins. per 1/b (500 g) plus 14 mins.
155 °C
23 mins. per 1/b (500 g)
DUCK
200 °C
18 mins. per 1/b (500 g)
155 °C
23 mins. per 1/b (500 g)
GOOSE
180 °C
18 mins. per 1/b (500 g) plus 20 mins.
10
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