Oven Guide - Chef cooking CFE536SB User Manual

oven guide

The following is intended as a guide and experience may show some slight variation in order to meet individual requirements.
Where the gas models vary from the electric models, details for gas cooking is shown in brackets. For best results when
baking, preheat your oven for 30 minutes.
Food Conventional Oven
Temperature C Oven shelf position* Temperature
0
Plain or fruit scones 220 2 (3)
Rolled biscuits 170 (180) 2
Spooned biscuits 190 2
160 1 or 2
Shortbread biscuits
Hard individual meringues 110 2
180 2
Soft individual meringues
110 (120) 1
Pavlova – 6 eggs
Cup cakes 190 2
180 2
Sponge – 4 eggs
180 2
Plain butter cake
140 (150) 2
Rich fruit cake
Shortcrust cornish pasty 200 (200/180) 2
#
Shortcrust custard tart 200/180 (220/180) 1(3)
Cream puffs 210 2
Yeast bread 210 1
Pizza 220 2
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
Meat/Poultry/Fish Recommended temperature
Beef – Rare 200
– Medium 200
– Well done 200
Lamb – Medium 200
– Well done 200
Veal 180
Pork 200
Chicken 180 - 200
Duck 180 - 200
Turkey 180
Fish 180
14 OVEN GUIDE Chef 540 Upright Cooker
Fan forced oven Time in minutes
C Oven shelf position*
0
210 Any 10 –15
150 (170) Any 10 –15
180 Any 12 –15
150 Any 30 – 35
100 Any 90
165 Any 15 – 20
100 Any 75
180 Any 15 – 20
170 Any 20 – 30
170 Any 25 – 40
130 Any 180
180 (180/160) Any 40 – 45 (10/35)
190/170 (200/180) Any 20 – 30 (10/25)
200 Any 25 – 30
200 Any 25 – 30
220 Any 15 – 25
C Minutes per kilogram
0
35 - 40
45 - 50
55 - 60
40
60
60
60
45 – 50
60 – 70
40 – 45 (less than10kg)
35 – 40 (more than10kg)
20
troubleshooting
Problem Causes
Uneven cooking Incorrect shelf position
Oven tray too large
Trays not in centre
Air flow in oven uneven
Grill tray affecting thermostat
Baked products too brown on top Oven not preheated
Baking tins too large for recipe
Baking tins not evenly spaced
Products not evenly sized or spaced on trays
Baked products too brown Baking tins too large
on bottom
Baking tins are dark metal or glass
Food too low in oven
Oven door opened too frequently during
baking
Baking temperature too high
Grill tray affecting thermostat
Cakes have a cracked thick crust Baking temperature too high
Food too low in oven
Cake batter over mixed
Baking tin too deep
Baking tins dark
Baked products are pale, Baking temperature too low
flat and undercooked
Food too low in oven
Baking time too short
Incorrect baking tin size
Cakes fallen in centre Baking temperature too low
Baking time too short
Proportions of ingredients incorrect for recipe
Opening door too early during baking
Roast meat and potatoes not brown Poor hot air circulation
in fan oven
Grill tray affecting thermostat
Juices running out of meat
Grilled meats overcooked on
outside and raw in the centre
Grilled chops and steaks curling
What to do
Select shelf that puts food in centre of oven
Try other trays or dishes
Put trays in centre
Rotate food during cooking
Remove grill tray from oven on bake modes
Preheat the oven
Use correct size tins
Stagger baking tins at least 3cm between tins and
the oven walls
Make into same size and shape and spread
evenly over trays
Use correct size tins
Change to shiny, light tins or lower the
temperature by 10°C
Cook one shelf higher
Don't open the oven door until at least half the
cooking time has passed
Lower the temperature
Remove grill tray from oven on bake modes
Lower the temperature
Cook one shelf higher
Mix just long enough to combine the ingredients
Check size of tin and use recommended size
Change to shiny light tins
Raise the temperature
Cook one shelf higher
Increase cooking time
Use correct size tin
Raise the temperature
Increase cooking time
Check recipe
Do not open door until the last quarter of
cooking time
Elevate food onto a rack to allow air circulation
Remove grill tray from oven on bake modes
Do not pierce meat with fork, turn with tongs
Grill at lower insert position
Cut into fat every 2cm (¾")
Chef 540 Upright Cooker TROUBLE SHOOTING 15