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The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be prepared
to adjust the temperature, if necessary. Remember to
reduce temperatures by about 20-25°C for your own
conventional recipes.
When roasting do use the trivet in the meat tin. Fat and
meat juices will drain into the meat tin below and can be
used to make gravy. The trivet also prevents splashes of
fat from soiling the oven interior.
The meat tin should not be placed on a heated hotplate
as this may cause the enamel to crack.
Cooking Chart - Fan Oven
Food
Biscuits
Bread
Casseroles
Cakes:
Small and queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
Fish
Fruit Pies and Crumbles
Milk Puddings
Pastry:
Choux
Shortcrust
Flaky
Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat & Poultry
MEAT
Beef
Pork
Lamb
All manuals and user guides at all-guides.com
Shelf
Cooking
Position
Temp (°C)
180-190
210-220
130-140
160-170
Shelf
160-170
positions
140-150
are not
130-140
critical but
130-140
ensure that
90-100
oven
170-190
shelves are
190-200
evenly
}
130-140
spaced
when more
than one is
190-200
used.
170-180
210-220
160-180
TEMPERATURES
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Well Done - 80°C
Medium - 70°C
Well Done - 80°C
This chart is intended as a guide only. It may be
necessary to increase or decrease the temperature
to suit your individual requirements. Only experience
will enable you to determine the correct setting for
your personal requirements.
180
When roasting, ensure the meat is cooked
thoroughly, use a meat thermometer if preferred to
check the centre temperature has reached the
required temperature (see table to the left).
7
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