John Lewis JLRC101 - Manual (Page 21)

21
Recommended cooking tables
Cooking times vary according to the texture, consistancy and volume of the food. We recommend monitoring your first
attempts and checking the results, as similar results are obtained by cooking the same dishes in the same conditions. The
following three tables (I, II and III) provide guidelines.
Table of fan and conventional cooking times (I)
TYPE OF COOKING QUANTITY
KG.
POSITION OF SHELF FROM
BOTTOM
TEMPERATURE
°C
TIME IN
MINUTES
CONVECTION TRADITIONAL CONVECTION TRADITIONAL
BAKING
WITH BEATEN MIXTURE, IN A TIN
WITH BEATEN MIXTURE, ON THE DRIPPING PAN
SHORT PASTRY, PIE BASE
SHORT PASTRY WITH MOIST FILLING
SHORT PASTRY WITH DRY FILLING
MIXTURE WITH NATURAL LEAVENING
SMALL CAKES
1
1
0.5
1.5
1
1
0.5
1-3
1-3
1-3
1-3
1-3
1-3
1-3 2
2
3
2
2
1
3 175
175
175
175
175
175
160 200
200
200
200
200
200
175 60
50
30
70
45
50
30
MEAT
VEAL
BEEF
ENGLISH STYLE ROAST BEEF
PORK
CHICKEN
1
1
1
1
1-1.5
2
2
2
2
2 2
2
2
2
2 180
180
220
180
200 200
200
220
200
200 60
70
50
70
70
STEWS
BEEF STEW
VEAL STEW
1
1 1
1 2
2 175
175 200
200 120
110
FISH
FILLET, STEAK, COD, HAKE, SOLE
MACKEREL, TURBOT, SALMON
OYSTERS
1
1
1 1-3
1-3
1-3 2
2
2 180
180
180 180
180
180 30
45
20
BAKES AND PASTRIES
PASTA BAKE
VEGETABLE BAKE
SWEET AND SAVOURY SOUFFLÉS
PIZZA
2
2
0.75
0.5
1-3
1-3
1-3
1-3 2
2
2
2 185
185
180
200 200
200
200
220 60
50
50
30
• The times refer to cooking on one shelf only; for more than one shelf increase the time by 5-10'.
• The cooking times do not include preheating which takes approximately 10
'.
• When cooking on more than one shelf, the guidelines given for the shelf position are the best positions.
• For beef, veal, pork and turkey roasts, either with bone or rolled, increase the time by 20'.