Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
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, Crumbles
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. Reduce the tem-
perature 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
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
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 succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
Thermaflow or Conventional Cooking (if available)
Roasting
Meat
Temperature [°C]
Cooking Time
Beef/Beef boned
170 - 190
20-35 minutes per 0.5 kb (1 lb) and
20-30 minutes over
Mutton/Lamb
170 - 190
20-35 minutes per 0.5 kb (1 lb) and
25-35 minutes over
Pork/Veal/Ham
170 - 190
30-40 minutes per 0.5 kb (1 lb) and
30-40 minutes over
Chicken
180 - 200
20-25 minutes per 0.5 kb (1 lb) and 20
minutes over
13
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Содержание ZCV551
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