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Main oven
Food
Biscuits
Bread
Cakes:
- Small & Queen
- Sponges
- Madeira
- Rich Fruit
- Christmas
Fish
Fish Pies, Crumbles
Milk Puddings
Pastry:
- Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches / Flans
Scones
ROASTING
•
Use heat-resistant ovenware to roast. Refer to
the instructions of the ovenware manufacturer.
•
You can roast large roasting joints directly in the
deep pan or on the wire shelf above the deep
pan.
•
Put some liquid in the deep pan to prevent the
meat juices or fat from burning on it's surface.
•
All types of meat that can be browned or have
crackling can be roasted in the roasting tin
without the lid.
•
If necessary, turn the roast after 1/2 to 2/3 of
the cooking time.
•
To keep meat more succulent:
– roast lean meat in the roasting tin with the
lid or use roasting bag.
– roast meat and fish in pieces weighting
minimum 1 kg.
Temperature (°C)
180 - 190
190 - 210
160 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer's instructions. Reduce the temperature by 20ºC.
180 - 190
170 - 180
210 - 230
Time (min)
10 - 20
30 - 35
18 - 25
20 - 25
60 - 75
120 - 150
180 - 270
20 - 30
30 - 50
60 - 90
30 - 40
25 - 35
30 - 40
25 - 45
25 - 45
8 - 12
– baste large roasts and poultry with their
juices several times during roasting.
GRILLING
Always grill with the maximum temperature setting.
Set the shelf into the shelf position as
recommended in the grilling table.
For grilling in the top oven adjust the shelf position
to suit different thicknesses of food.
Always set the pan to collect the fat into the first
shelf position.
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the grill
functions for 5 minutes.
CAUTION! Always grill with the oven
door closed.
Shelf position
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
13
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