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5 4 3 2 1 17 TOP OVEN COOKING CHART Note: Shelf positions are counted from the bottom upwards. FOOD SHELF POSITION TEMP (°C) Biscuits 3 170 - 190 Bread 3 210 - 220 Bread rolls/buns 3 210 - 220 Cakes: Small & Queen 3 180 - 190 Sponges 2 180 - 190 Victoria Sandwich 2 180 - 190 Madeira 3 160 - 170 Rich Fruit 3 140 - 150 Gingerbread 3 150 - 160 Meringues 2 80 - 100 Flapjack 3 180 - 190 Shortbread 3 140 - 150 Baked Custard 3 160 - 170 Casseroles: Beef/lamb 2 150 - 160 Chicken 2 140 - 160 Convenience Foods 3 According to manufacturers instructions Fish 3 170 - 190 Fish Pie Potato Topped 3 200 - 210 Fruit Pies, Crumbles 3 190 - 200 Milk Puddings 3 140 - 150 Pasta / Lasagne etc. 3 190 - 200 Pastry : Choux – eclairs/profiteroles 3 190 - 200 Flaky / Puff Pies 3 210 - 220 Shortcrust 3 190 - 200 Mince Pies 3 190 - 200 Meat Pies 3 210 - 220 Quiche, Tarts, Flans 3 180 - 190 Roasting Meat / Poultry 1 160 - 180 Scones 3 220 - 230 Shepherd’s Pie 3 200 - 210 Souffles 3 190 - 200 Vegetables: Baked Jacket 3 190 - 200 Roast Potatoes 3 200 - 210 Yorkshire Puddings: - Large 3 210 - 220 Individual 3 210 - 220 18 THE FAN OVEN USES OF THE FAN OVEN The Fan oven is particularly suitable for cooking larger quantities of food, or for weekend or celebration meals. The advantages of Fan oven cooking are: PREHEATING The Fan oven quickly reaches its temperature so it is not usually necessary to preheat the oven. Without preheating however you may need to add an extra 5 – 10 minutes on the recommended cooking times. For recipes needing high temperatures e.g. bread, pastries, scones, souffles etc., best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals preheat the oven first. COOKING TEMPERATURES Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the chart on page 21 until you are familiar with the lower temperatures associated with Fan oven cooking. As a guide reduce temperatures by 20°C - 25°C for your own recipes. BATCH BAKING The Fan oven cooks evenly on all shelf levels, especially useful when batch baking. HOW TO USE THE FAN OVEN 1. Turn the Fan oven temperature control to the required setting. THINGS TO NOTE . The oven light will come on when the control is turned. . The oven fan will operate continually during cooking. . The cooling fan for the controls will operate after a time. See page 7 for further details on the operation of the cooling fan. . The fan oven indicator neon will glow until it has reached the desired temperature. It will turn on and off periodically during cooking showing that the temperature is being maintained. . If an automatic programme has been set, the oven fan and oven light do not come on until the cook time begins. 19 TO FIT THE FAN OVEN SHELVES The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. HINTS AND TIPS . Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards. . When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. . It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. . The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. . The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart, on page 21. 14 1 20 FAN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. Note: Shelf positions are counted from the bottom of the oven. FOOD SHELF POSITION TEMP (°C) Biscuits 2 & 12 160 - 190 Bread 1 & 9 210 - 220 Bread rolls/buns 2 & 12 210 - 220 Cakes: Small & Queen 2 & 12 160 - 170 Sponges 4 & 11 160 - 170 Victoria Sandwich 4 & 11 160 - 170 Madeira 7 140 - 150 Rich Fruit 7 140 - 150 Christmas 7 130 - 140 Gingerbread 4 & 11 140 - 150 Meringues 4 & 11 90 - 100 Flapjack 4 & 11 170 - 180 Shortbread 7 140 - 150 Baked Custard 7 140 - 150 Casseroles: Beef/lamb 7 140 - 150 Chicken 7 160 - 180 Convenience Foods Any According to manufacturers instructions Fish 7 150 - 170 Fish Pie (Potato Topped) 7 190 - 200 Fruit Pies, Crumbles 4 & 11 180 - 190 Milk Puddings 7 130 - 140 Pasta / Lasagne etc. 7 180 - 190 Pastr...