Oven Cooking Chart - Tricity Bendix SI 322 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 temperatu
by 10°C to suit individual preferences and requirements.
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)
crk = cranked shelf
* or on a straight shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
Do not use the cranked shelf from the grill in the main 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
shelves are 130-140
190-200
190-200
evenly 170-180
210-220
190-200
spaced 190-210
180-210
150-160
when more 160-180
210-220
190-200
than one is 170-180
180-190
180-190
used 180-190
180-190
210-220
200-210
TOP OVEN
SHELF COOKING
POSITION TEMP (°C)
1 crk 170-190
1 crk* 200-220
1 crk 200-220
1 crk 180-190
1 crk 160-170
1 crk 160-170
1 crk 140-150
1 crk 140-150
1 crk 130-140
1 crk 140-150
1 crk 90-100
1 crk 170-180
1 crk 140-150
1 crk* 140-160
1 crk* 180-190
1 crk 170-190
1 crk* 190-200
1 crk 190-200
1 crk 140-150
1 crk 170-180
1 crk
180-190
1 crk 170-180
1 crk* 210-220
1 crk 190-200
1 crk* 190-210
1 crk 180-200
1 crk 150-160
1 crk* 160-180
1 crk 220-230
1 crk* 190-200
1 crk 170-180
1 crk 180-190
1 crk 180-190
1 crk 180-190
1 crk 180-190
1 crk 200-210
1 crk 200-210
res
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
8-12
30-40
20-30
1-1½h
1-1½h
30-35
15-20
25-40
15-25
21