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Preheating of the oven is recommended for 10-15 minutes or
until the oven thermostat indicator light switches off to show
the selected temperature has been reached.
When using a baking tray it should be placed centrally on the
oven shelf with the short sides of the tray parallel to the sides
of the oven. Do not use trays, tins or dishes larger than 380 mm
(15") long, 356 mm (14") wide, as cooking results may be
impaired.
Food
Thermostat
setting °C
Small cakes (12 on tray)
195
Victoria sandwich
190
(2x7"/180mm)
Swiss roll or whisked sponge
200
Fruit cake (8"/205mm)
155
Scones
260
Meringues
95
Shortcrust Pastry
210
Puff or Flaky Pastry
220
Choux Pastry
220
Biscuits
200/220
Bread
250
Milk pudding
165
Pizza
270
Lasagne
170
Oven noodles
160
BEEF on bone
& crusty
270 rare
(rare)
220 °C
(medium)
220 °C
(well done)
180 °C
LAMB on bone
220 °C
170 °C
Boned and rolled
220 °C
170 °C
PORK on bone
220 °C
Boned and roller
180 °C
VEAL on bone
220 °C
Boned and roller
220 °C
CHICKEN
220 °C
170 °C
TURKEY
220 °C
170 °C
DUCK
220 °C
170 °C
GOOSE
220 °C
PLATE WARMING
Ovenproof plates and dishes may be warmed in the oven on
a low temperature setting. Remember do not place
items directly onto the oven base.
Warning: do not use foil to cover the oven shelves, or any part
of the oven interior including the oven base. Foil should only
be used to cover food and cooking dishes. Always place items
which may boil over (e.g. fruit pies) on a baking tray to prevent
spillage burning onto the oven base. Foil used improperly is
frequent cause of oven problems and painful accidents. Avoid
letting grease deposit collect around the upper heating
element: it will cause smoking and may start a fire.
Remember do not place pan or items directly onto the
oven base. Never leave unit unattended at high heat
settings. Boil over causes smoking and greasy spill over that
may start a fire. If a grease fire should occur in a pan put
out the flame by placing a lid on the pan. Never throw water
on a grease fire. Close the door and turn off the gas supply.
Shelf Position
Cooking Time
(Counted from Bottom)
3
20 - 30 mins.
3
25 - 35 mins.
3
20 - 25 mins.
2
2 - 3 hours.
3
10 - 20 mins.
2
2 - 3 hours.
3
25 - 45 mins.
depending
2
20 - 35 mins.
upon
3
25 - 35 mins.
dish
3
15 - 25 mins.
depending upon type
2
30 - 40 mins.
2
1 H - 2 hours.
3
25 mins.
3
75 mins.
3
75 mins.
3
12 mins. per 1/b (500 g) plus 12 mins.
3
15 mins. per 1/b (500 g) plus 15 mins.
3
20 mins. per 1/b (500 g) plus 20 mins.
3
25 mins. per 1/b (500 g) plus 15 mins.
3
20 mins. per 1/b (500 g) plus 20 mins.
3
27 mins. per 1/b (500 g) plus 27 mins.
3
25 mins. per 1/b (500 g) plus 25 mins.
3
35 mins. per 1/b (500 g) plus 20 mins.
3
25 mins. per 1/b (500 g) plus 25 mins.
3
30-35 mins. per 1/b (500 g) plus 35 mins.
3
25 mins. per 1/b (500 g) plus 25 mins.
3
30 mins. per 1/b (500 g) plus 30 mins.
3
20 mins. per 1/b (500 g) plus 20 mins.
3
25 mins. per 1/b (500 g) plus 25 mins.
3
20 mins. per 1/b (500 g)
3
25 mins. per 1/b (500 g)
3
20 mins. per 1/b (500 g)
3
25 mins. per 1/b (500 g)
3
20 mins. per 1/b (500 g) plus 20
GUIDE FOR FORCED CONVECTION COOKING
(Back rolled electric element with fan)
The accessories provided with the oven can be slotted in at 5
positions: the following guide concerns cooking times and
thermostat settings using N. 2 shelves on the same time (in
position N. 2 and N. 4). Cooked results are a matter of
personal preference and may easily be adjusted to suit
individual requirements by slight adjustment of the tempera-
ture and/or cooking time, or when using more or less shelves
in the same time. Preheating of the oven is recommended for
10-15 minutes or until the oven thermostat indicator light
switches off to show the selected temperature has been
reached.
When using a baking tray it should be placed centrally on the
oven shelf with the short sides of the tray parallel to the sides
of the oven. Do not use trays, tins or dishes larger than
380mm (15") long, 356 mm (14") wide, as cooking results may
be impaired.
Food
Thermostat setting °C
Small cakes (12 on tray)
Victoria sandwich
(2x7"/180mm)
Swiss roll or whisked sponge
Fruit cake (8"/205mm)
Scones
Meringues
Shortcrust Pastry
Puff or Flaky Pastry
Choux Pastry
Biscuits
Bread
Milk pudding
Pizza
Lasagne
Oven noodles
BEEF on bone
BEEF on bone
160 °C (well done)
Boned and rolled
160 °C (well done)
LAMB on bone
Boned and rolled
PORK on bone
Boned and roller
VEAL on bone
Boned and roller
CHICKEN
TURKEY
DUCK
GOOSE
USING THE GRILL
The grill is situated in the top of the oven compartment.
The grill pan should be located on the top oven shelf position.
Always grill with the door closed.
Warning:
Do not place fatty foods too close to the grill and never leave
the grill unattended. If fatty foods are grilled, or roast has
been cooked in the oven at a high temperature the grill
element may smoke. This is not dangerous and the smoke is
caused by the fat burning off when the grill element is hot.
Leave the grill element on until the smoking has stopped then
use as normal. If a grease fire should occur in a pan put out
the flame by placing a lid on the pan. Never throw water on a
grease fire.
8
Cooking Time
175
15-25 mins.
170
20-30 mins.
180
15-20 mins.
135
1 H - 2 H hours.
210
8-15 mins.
80
1 H - 2 H hours.
190
20-40 mins. depending
200
15-30 mins. upon
200
20-30 mins. dish
170/180
10-20 mins. depending upon type
200/220
25-35 mins.
150
1 H - 2 hours.
250
20 mins.
165
60 mins.
150
60 mins.
230 rare & crusty
9 mins. per 1/b (500 g) plus 9 mins.
190 °C (rare)
15 mins. per 1/b (500 g) plus 8 mins.
190 °C (medium)
20 mins. per 1/b (500 g) plus 10 mins.
25 mins. per 1/b (500 g) plus 8 mins.
190 °C (rare)
20 mins. per 1/b (500 g) plus 10 mins.
190 °C (medium)
25 mins. per 1/b (500 g) plus 15 mins.
30 mins. per 1/b (500 g) plus 8 mins.
190 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
27 mins. per 1/b (500 g) plus 14 mins.
190 °C
25 mins. per 1/b (500 g) plus 14 mins.
155 °C
25 mins. per 1/b (500 g) plus 14 mins.
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
160 °C
30-35 mins. per 1/b (500 g) plus 18 mins.
200 °C
25 mins. per 1/b (500 g) plus 14 mins.
200 °C
30 mins. per 1/b (500 g) plus 14 mins.
200 °C
20 mins. per 1/b (500 g) plus 10 mins.
155 °C
25 mins. per 1/b (500 g) plus 13 mins.
200 °C
18 mins. per 1/b (500 g) plus 14 mins.
155 °C
23 mins. per 1/b (500 g)
200 °C
18 mins. per 1/b (500 g)
155 °C
23 mins. per 1/b (500 g)
180 °C
18 mins. per 1/b (500 g) plus 20 mins.
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