Oven Cooking Chart - Tricity Bendix DSIE328 Operating And Installation Instructions

OVEN COOKING CHART

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature
by 10°C to suit individual preferences and requirements
Shelf positions are counted from the bottom of the oven.
FOOD
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Sponges
Victoria Sandwich
Madeira
Rich Fruit
Christmas
Gingerbread
Meringues
Flapjack
Shortbread
Casseroles: Beef/lamb
Chicken
Convenience Foods
Fish
Fish Pie (Potato Topped)
Fruit Pies, Crumbles
Milk Puddings
Pasta Lasagne etc.
Pastry: Choux
Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust Mince Pies
Meat Pies
Quiche, Tarts, Flans
Patés and Terrines
Roasting Meat, Poultry
Scones
Shepherd's Pie
Soufflés
Vegetables: Baked Jacket Potatoes
Roast Potatoes
Stuffed Marrow
Stuffed Tomatoes
Yorkshire Puddings: Large
Individual
* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
FAN OVEN
SHELF COOKING
POSITION TEMP °C
180-190
200-220
Shelf
200-220
160-170
160-170
positions 160-170
140-150
130-140
are not 130-140
140-150
critical 80-100
170-180
130-140
but ensure 140-160
180-190
Follow manufacturer's instructions
that oven 170-190
190-200
190-200
130-140
shelves are 190-200
190-200
170-180
evenly 210-220
190-200
190-210
spaced 180-210
150-160
160-180
when more 210-220
190-200
170-180
than one is 180-190
180-190
180-190
used 180-190
210-220
200-210
21
TOP OVEN
SHELF COOKING
POSITION TEMP°C
1 170-190
1* 200-220
1 200-220
1 180-190
1 160-170
1 160-170
1 140-150
1 130-140
1 130-140
1 140-150
1 90-100
1 170-180
1 140-150
1* 140-160
1* 180-190
1 170-190
1* 190-200
1 190-200
1 140-150
1 170-180
1 180-190
1 170-180
1* 210-220
1 190-200
1* 190-210
1 180-200
1 150-160
1* 160-180
1 220-230
1* 190-200
1 170-180
1 180-190
1 180-190
1 180-190
1 180-190
1 200-210
1 200-210
APPROX
COOK TIME (m)
10 – 20
25 – 30
15 – 20
18 -25
18 - 20
18 -25
1¼ - 1½h
2¼ - 2½h
3 – 4½h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
2½ - 3h
1¼ - 1½h
20 - 30
20 - 25
40 - 50
1½ - 2h
40 - 45
30 - 35
20 - 30
25 - 40
15 - 20
25 - 35
25 - 45
1 – 1½h
see roasting chart
8 - 10
30 - 40
20 - 30
1 – 1½h
1 – 1½h
30 - 35
15 - 20
25 - 40
15 - 25