Belling Mastercook 135 Installation & User's Instructions page 34

Baking
Fo o d
Scones
Small Cakes
Victoria
Sandwich
Sponge Sandwich
( f a t l e s s )
Semi-rich Cake
(large)
Christmas Cake
Shortcrust Pastry
(Plate Ta r t s )
Puff Pastry
Yorkshire Pudding
Individual Yorkshire
Puddings
Milk Puddings
Baked Egg Custard
Bread (full oven)
Bread (single loaf)
Meringues
34
Conventional Oven
Temperature Chart
Pre-
Temperature and Time
heat
220/230
Ye s
190/200
180/190
Ye s
1
6 / -7" tins. approx 20 minutes
2
1
8-8 / " tins approx. 30 minutes
2
190/200
Ye s
170/180
Ye s
8 - 9 " t i n s 2 - 2
Ye s
140/150
richness of mixture
200/210
Ye s
approx. 220
210/220
Ye s
210/220
150/160
Ye s
150/160
o
230 C for 50-60
Ye s
minutes 230
50 minutes
100/110
Ye s
Note: When using two shelf positions at the same time (e.g. to bake two
plate tarts, full oven of bread etc.) tins should be interchanged half way
through the cooking period. When baking two trays of scones, small cakes,
at the same time, the lower tray may require to be baked for a few minutes
longer than the top tray. If soft tub margarine is used for cake making,
temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block
margarine or butter only.
o
C 9-12 minutes
o
C approx 20-25 minutes
o
C
o
C 7" tins 15-20 minutes
o 1 / 1 1 /
C 6 - 7 " t i n s 1 / - 1
2 4
1 /
hours
2
o
C according to size and
o
C 45-50 minutes
o
C
o
C 40-45 minutes
o
C approx. 20 minutes
o 1
C 2-2 / h r s
2
o
C 40-50 minutes
Reducing to
o
C for 45- 210/220
a f t e r f i r s t
10 minutes
o 1 1
C Large 3 / - 4 / h r s
2 2
1
Small 2 / - 3 h r s
2
Position in oven
Runners 1 and 4
from bottom of oven
Runners 1 and 4
from bottom of oven
Runner 1 and 4
from bottom of oven
h r s .
Runner 3 from
2
bottom of oven
Runner 3 from
bottom of oven
Runners 2 and 5
from bottom of oven
Runner 5 from
bottom of oven
Runner 2 from
bottom of oven
Runners 1 and 4
o
C from bottom of oven
Runner 1 from
bottom of oven