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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
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.
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 tempera-
ture 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 min
s. 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.
USING THE GRILL
The grill is situated in the top of the oven compartment.
The grill pan should be located on the top oven shelf position.
Always grill with the door closed.
Warning:
Do not place fatty foods too close to the grill and never leave
the grill unattended. If fatty foods are grilled, or roasting has
been cooked in the oven at a high temperature the grill
element may smoke. This is not dangerous and the smoke is
caused by the fat burning off when the grill element is hot.
Leave the grill element on until the smoking has stopped t-hen
use as normal. 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.
… 8 …

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