Britannia RANGE COOKERS Instruction Manual page 23

Food
DESSERTS
Fruit crumble
Pavlova
Meringue baskets
CAKES AND BISCUITS
Small cake
Victoria sandwich
Swiss roll
Scones
Dundee cake 20cm
Rich fruit cake 20cm
Madeira cake
Gingerbread
Shortbread biscuits
American muffins
PASTRY
Short crust
Rich short crust flan
Puff or Rough pastry
Filo
Hot water crust
Choux
MISCELLANEOUS
Frozen potato products
Bread 450g
Yorkshire puddings
When cooking a Dundee cake or rich fruit cake, always wrap 2 layers of brown paper around the sides and
check after each hour. A piece of brown paper may need to be put over the top.
Always ensure foods are cooked through before serving, pork, poultry and fish in particular.
* See page 15 for more information on cooking a turkey
Conventional cooking
180
150
110
190
180
200
230
170
150
180
170
190
200
190
190
220
190
200 for 20 mins,
then 180
220
220
200
220
Fan cooking
160 True fan
130 True fan
90 True fan
170 True fan
160 True fan
180 True fan
210 True fan
150 True fan
130 True fan
160 True fan
150 True fan
170 True fan
180 True fan
170 True fan
170 True fan
200 True fan
170 True fan
180 for 20 mins,
then 160 True fan
200 True fan
200 Fan assisted
180 True fan
200 Fan assisted
Cooking time
45 mins
1 hour
2½ - 3 hours
15 mins
25 mins
10 - 12 mins
8 - 10 mins
2 - 2½ hours
3½ - 4 hours
1 hour
1½ hours
15 - 20 mins
15 - 20 mins
Apple pie 35 - 40 mins
Bake blind 20 - 25 mins
Sausage rolls 15 - 30 mins
Tarts individual 10 - 25 mins,
large 40 - 45 mins
Game pie up to 2 hours
Profiteroles 20 mins
Chips 20 mins
30 mins
Individual 15 - 20 mins,
large 45 mins
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