Fisher & Paykel DI1203 - Manual (Page 20)

18
Cooking charts
Baking chart
BAKE
Food Shelf Temp
o
C Time (mins)
Baked products
Biscuits
6 170-180 10-15
Slices 7 160-175 20-30
Shortbread 6 135-145 25-35
Cake - butter/choc 7 150-170 55-75
Cake - fruit light 7 150-160 70-90
Cake - fruit rich 7 135-150 4-6 hrs
Sponge 7 170-190 25-35
Muffins 6 200-220 12-18
Meringues 7 110-120 55-65
Scones 6 200-220 10-15
Bread/Rolls 7 190-220 15-30
Pizza 7 225-250 12-20
Apple pie 8 175-190 25-35
Pastry
Filo
7 175-190 30-35
Flaky/Puff 7 210-225 10-20
Choux 7 185-210 35-45
Quiche 7 180-200 20-30
Bacon & egg pie 7 180-200 35-45
Custard tart - pastry case 7 180-200 14-18
Custard tart - filling 7 180 120 7 20-25
Lemon meringue pie - pastry case 7 180-200 14-18
Lemon meringue pie - filling 7 170-180 15-20
Family favourites
Lasagne
7 170-180 35-45
Meatloaf 7 175-190 60-70
Chicken pieces 7 175-180 45-50
Chicken casserole 7 175-190 50-65
Fish pie 7 175-190 25-30
Complete oven meal* - - -
Vegetables
Baked
7 160-180 45-70
Roasted 7 175-200 30-45
*Complete oven meal example: 1.5 kg roast lamb, 800 g potatoes, 400-500 g root vegetables & fruit pie.
Depending on the size of the meat and weight of vegetables, cooking times will vary.
Two-stage baking process - adjust temperature after the first stage.