Caple CR1100SS - Manual (Page 30)

30
N.B. For fan ovens reduce the tempera-
ture by 10-20°C. For any dish taking one
hour or over to cook, reduce the cooking
time by 10 minutes per hour. *
Shelf positions have been counted
from the top of the oven to the base.
A fan oven creates more even tempera-
ture throughout, therefore the shelf posi-
tions are not as critical.
Food °C °F Shelf Cooking
Position
*
Time (approx)
CAKES
Victoria sandwich
190 375 2 or 3 20-25 mins
Small cakes/buns 190 375 1 and 2 15-20 mins
Maidera cake 180 350 2 or 3 20 mins
Fruit cake 170 325 3 1 3/4 hours
Rich fruit cake 150 300 3 or 4 2 1/2 hours
Scones 225 425 2 8-10 mins
PASTRY
Puff
225 425 2 10-20 mins
Short crust 200 400 2 20-30 mins
Plate tarts 200-210 400-410 1 or 2 30-35 mins
Quiches and flans 200-210 400-410 1 or 2 40-45 mins
YEAST
Bread loaf
225 425 2 35-55 mins
Bread rolls 220 425 1 or 2 15-20 mins
Pizza dough 230 450 2 20 mins
ROAST MEAT
Beef – Medium
190 375 2 or 3 20 mins/lb + 20 mins
Lamb 190 375 2 or 3 25-30 mins/b + 25 mins
Pork 190-200 375-400 2 or 3 30 mins/lb + 30 mins
Veal 190 375 2 or 3 30 mins/b + 30 mins
Chicken 190 375 2 or 3 30 mins/b + 30 mins
Turkey up to 10lb 180 350 2 or 3 18-20 mins/b + 20 mins
Stews/casseroles 150-170 300-325 2 or 3 1 1/2 2 hours
Recommended cooking temperature