Westinghouse Cooker Instruction Booklet page 8

G E N E R A L
Warning: remember ovens get hot; some parts naturally become
very hot, notably the glass oven door and the protective strip.
Keep children away from oven at all times and warn them about
the danger.
GUIDE FOR CONVENTIONAL COOKING
(Outer ring of upper electric element and lower electric element
ON) The following Cooking Guides give the recommended shelf
positions (counted from the bottom), thermostat settings and
approximate cooking times for a range of baked items, using the
conventional oven, using one tray only. Cooking results are a
matter of personal preference and may easily be adjusted to suit
individual requirements by slight adjustment of the temperature
and or cooking 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 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 250
Lasagne 170
Oven noodles 160
BEEF on bone & crusty 250 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
into 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
I N S T R U C T I O N
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
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 hight heat settings. Boil over causes
smokingand 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. Do not throw water on a grease fire.
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 temperature 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 230 rare & crusty
BEEF on bone
190 °C (medium)
160 °C (well done)
Boned and rolled 190 °C (rare)
190 °C (medium)
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
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.
9 mins. per 1/b (500 g) plus 9 mins.
190 °C (rare) 15 mins. per 1/b (500 g) plus 8 mins.
20 mins. per 1/b (500 g) plus 10 mins.
25 mins. per 1/b (500 g) plus 8 mins.
20 mins. per 1/b (500 g) plus 10 mins.
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.