Table for baking with hot air
dish temp ridge time in
in °C level min.
Cakes and Biscuits
Fruit cake
150-170 2 70 - 80
Walnut gateau
150-170 2 60 - 70
Fruit sponge
150-170 2 35 - 40
Sponge flan
150-170 2 25 - 30
Shortbread
150-170 2 50 - 60
Biscuits
150-170 1, 2, 3 15 - 25
Meringues 120-140 1, 2, 4 40 - 50
Pastries
Flan pastry
150-170 2 20 - 25
Shortcrust pastry
150-170 2 20 - 25
Puff pastry
170-180 1 20 - 25
Choux pastry
160-180 1, 3 25 - 30
Paté sucree 160-180 2 25 - 30
Yeast baking
Bread
160-180 2, 3 40 - 50
Pizzas
180-200 2, 3 25 - 30
Fruitloaf
160-170 2 80 - 95
Croissants
220-230 2, 3 20 - 25
Chelsea buns 180-190 2, 3 25 - 30
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked. Try boldly printed
temperatures first.
USE
27
26
USE
Roasting
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven’s roasting tin is ideal for roasting
large joints, weighing over 1 kg.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
Roasting table
Meat weigth in kg temp in °C time in mins.
Pork 1 180 - 200 100
Beef 1 170 - 190 100
Veal 1 170 - 190 90
Spring Chicken 1 180 - 200 60
Chicken 1,3 170 - 190 75
Duck 1,5 150 - 170 90
Goose 3 170 - 190 160 - 180
Turkey 2 160 - 180 110 - 130
Turkey 3 160 - 180 150 - 180
Venison 1,5 170 - 190 90
Fish (whole) 1 160 - 180 50
The figures in this table are guidelines.
