PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on a
low temperature setting. Remember do not place items directly
into the oven base.
Warning:
do not use foil to cover the oven shelves, or any part
of the oven interior including the oven base. Foil should only be
used to cover food and cooking dishes. Always place items which
may boil over (e.g. fruit pies) on a baking tray to prevent spillage
burning onto the oven base. Foil used improperly is frequent
cause of oven problems and painful accidents. Avoid letting grease
deposit collect around the upper heating element: it will cause
smoking and may start a fire.
Remember do not place pan or items directly onto the oven base.
Never leave unit unattended at hight heat settings. Boil over
causes smokingand greasy spill over that may start a fire.
If a grease fire should occur in a pan put out the flame by placing
a lid on the pan. Do not throw water on a grease fire.
G E N E R A L I N S T R U C T I O N
Warning:
remember ovens get hot; some parts naturally become
very hot, notably the glass oven door and the protective strip.
Keep children away from oven at all times and warn them about
the danger.
GUIDE FOR CONVENTIONAL COOKING
(Outer ring of upper electric element and lower electric element
ON) The following Cooking Guides give the recommended shelf
positions (counted from the bottom), thermostat settings and
approximate cooking times for a range of baked items, using the
conventional oven, using one tray only. Cooking 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. 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 380 mm
(15") long, 356 mm (14") wide, as cooking results may be impaired.
Food
Thermostat
Shelf Position
Cooking Time
setting °C
(Counted from Bottom)
Small cakes (12 on tray)
195
3
20 - 30 mins.
Victoria sandwich
190
3
25 - 35 mins.
(2x7"/180mm)
Swiss roll or whisked sponge
200
3
20 - 25 mins.
Fruit cake (8"/205mm)
155
2
2 - 3 hours.
Scones
260
3
10 - 20 mins.
Meringues
95
2
2 - 3 hours.
Shortcrust Pastry
210
3
25 - 45 mins. depending
Puff or Flaky Pastry
220
2
20 - 35 mins. upon
Choux Pastry
220
3
25 - 35 mins. dish
Biscuits
200/220
3
15 - 25 mins. depending upon type
Bread
250
2
30 - 40 mins.
Milk pudding
165
2
1 H - 2 hours.
Pizza
270
3
25 mins.
Lasagne
170
3
75 mins.
Oven noodles
160
3
75 mins.
BEEF on bone & crusty
270 rare
3
12 mins. per 1/b (500 g) plus 12 mins.
(rare)
220 °C
3
15 mins. per 1/b (500 g) plus 15 mins.
(medium)
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
(well done)
180 °C
3
25 mins. per 1/b (500 g) plus 15 mins.
LAMB on bone
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
27 mins. per 1/b (500 g) plus 27 mins.
Boned and rolled
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
170 °C
3
35 mins. per 1/b (500 g) plus 20 mins.
PORK on bone
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller
180 °C
3
30-35 mins. per 1/b (500 g) plus 35 mins.
VEAL on bone
220 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
Boned and roller
220 °C
3
30 mins. per 1/b (500 g) plus 30 mins.
CHICKEN
220 °C
3
20 mins. per 1/b (500 g) plus 20 mins.
170 °C
3
25 mins. per 1/b (500 g) plus 25 mins.
TURKEY
220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
DUCK
220 °C
3
20 mins. per 1/b (500 g)
170 °C
3
25 mins. per 1/b (500 g)
GOOSE
220 °C
3
20 mins. per 1/b (500 g) plus 20
9
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