Cooking Guide - Westinghouse POR663 User Manual

COOKING GUIDE

Choosing the best oven settings
The following table is intended as a guide and experience
may show some variation in cooking times necessary
to meet individual requirements. It may be necessary to
change some cooking times and temperatures from previous
oven. for best baking results preheat oven for 30 minutes.
Modes without Oven Fan
FOOD
Scones Plain or fruit
Biscuits Rolled
Spooned
Shortbread biscuits
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
Pastry – shortcrust Cornish pasties
Custard tart
Pastry – choux Cream puffs
Yeast goods Bread
Modes with Oven Fan
FOOD
Scones Plain or fruit
Biscuits Rolled
Spooned
Shortbread biscuits
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
Pastry – shortcrust Cornish pasties
Custard tart
Pastry – choux Cream puffs
Yeast goods Bread
* Counting from the bottom shelf up.
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TEMPERATURE C OvEN SHELF POSITION* TIME IN MINUTES
220 2 10 – 15
170 2 10 – 15
190 2 12 – 15
160 2 30 – 35
110 2 90
180 2 15 – 20
110 1 75
190 3 15 – 20
180 2 20 – 30
180 2 30 – 40
140 2 180
200 2 40 – 45
200/180 1 10/20 – 30
210 2 25 – 30
210 1 25 – 30
TEMPERATURE C OvEN SHELF POSITION* TIME IN MINUTES
210 Any 10 – 15
150 Any 10 – 15
180 Any 12 – 15
150 Any 30 – 35
100 Any 90
165 Any 15 – 20
100 Any 75
180 Any 15 – 20
170 Any 20 – 30
170 Any 30 – 40
130 Any 180
180 Any 40 – 45
190/170 Any 20 – 30
200 Any 25 – 30
200 Any 25 – 30
Roasting Meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2. U se the grill/oven dish and smokeless grill insert.
Place the meat on the insert.
3. D o not pierce the meat, as this will allow juices
to escape.
4. W hen the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures and
cooking times for different kinds of meat. These may
vary depending on the thickness or bone content of
the meat.
MEAT RECOMMENDED TEMPERATURE MINUTES PER
KILOGRAM
Beef 200°C Rare 35 – 40
Medium
45 – 50
Well done
55 – 60
Lamb 40
200°C Medium
Well done 60
Veal 60
180°C Well done
Pork 200°C Well done 60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. P lace a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
POULTRY & RECOMMENDED TEMPERATURE MINUTES PER
FISH KILOGRAM
Chicken 180°C 45 – 50
Duck 180°C – 200°C 60 – 70
Turkey 180°C 40 – 45 (<10kg)
35 – 40 (>10kg)
Fish 180°C 20
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