Using The Conventional Oven - Zanussi ZBM 841 Instruction Booklet

Using the Conventional Oven

F
How to Use the
Conventional Oven
Cooking Chart - Conventional Oven
Food
Biscuits
Bread, buns, yeast, doughs
Casseroles
Cakes - small, Queen Victoria sponge
Cakes - madeira, rich fruit
Choux pastry, eclairs
Fish
Fruit pies, plate tarts, crumbles
Meringues
Milk puddings
Pate, terrine (in baine-marie)
Pizzas
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
Scones
Souffle
Stuffed vegetables
Roast meat & poultry
Yorkshire pudding
Keep food warm, heat dishes
6
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Temperature (°C)
170-200
200-230
140-170
170-190
130-180
200-230
200-230
180-210
90-100
140-160
160-180
200-230
230-260
170-200
230-250
200-230
230-250
160-180
200-230
90-100
Hints and Tips
Do not
Runner
Positions
2 / 3
2
2
2 / 3
2
2
2 / 3
2
2
2
1
2
2
2
2 / 3
2
2
2
2
2
Cooking
Time (mins)
25-30
35-45
90-180
18-25
90-150
30-35
20-40
50-65
90-150
90-150
60-90
25-30
15-25
50-60
8-12
35-45
35-45
see meat + poultry
roasting chart
40-50