John Lewis JLBIDOS904 - Manual (Page 23)

23
Main Oven Cooking Chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by 10°C to suit individual preferences and requirements.
FAN COOKING CONVENTIONAL COOKING
TYPE OF DISH Level temp °C Level temp°C Cooking time
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Shelf
180 - 190
200 - 220
200 - 220
160 - 170
1
1 *
1
1
170 - 190
200 - 220
200 - 220
180 - 190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges 160 - 170 1 160 - 170 18 - 20
Victoria Sandwich positions 160 - 170 1 160 - 170 18 - 25
Madeira 140 - 150 1 140 - 150 1¼ - 1½h
Rich Fruit 130 - 140 1 140 - 150 2¼ - 2½h
Christmas 130 - 140 1 130 - 140 3 - 4½h
are not depends on size
Gingerbread 140 - 150 1 140 - 150 1¼ - 1½h
Meringues 80 - 100 1 90 - 100 2½ - 3h
Flapjack critical 170 - 180 1 170 - 180 25 - 30
Shortbread 130 - 140 1 140 - 150 45 - 65
Casseroles: Beef/Lamb 140 - 160 1 * 140 - 160 2½ - 3h
Chicken but ensure 180 - 190 1 * 180 - 190 1¼ - 1½h
Convenience Foods Follow manufacturer’s instructions
Fish 170 - 190 1 170 - 190 20 - 30
Fish Pie (Potato Topped) that oven 190 - 200 1 * 190 - 200 20 - 25
Fruit Pies, Crumbles 190 - 200 1 190 - 200 40 - 50
Milk Puddings 130 - 140 1 140 - 150 1½ - 2h
Pasta/Lasagne etc. shelves are 190 - 200 1 170 - 180 40 - 45
Pastry: Choux 190 - 200 1 180 - 190 30 - 35
Eclairs, Profiteroles 170 - 180 1 170 - 180 20 - 30
Flaky/Puff Pies evenly 210 - 220 1 * 210 - 220 25 - 40
Shortcrust Mince Pies 190 - 200 1 190 - 200 15 - 20
Meat Pies 190 - 210 1 * 190 - 210 25 - 35
Quiche, Tarts,
Flans
180 - 210 1 180 - 200 25 - 45
spaced
Roasting Meat/Poultry 160 - 180 1 * 160 - 180 see roasting chart
Scones 210 - 220 1 220 - 230 8 - 12
Shepherd’s Pie when more 190 - 200 1 * 190 - 200 30 - 40
Soufflés 170 - 180 1 170 - 180 20 - 30
Vegetables: Baked Jacket
Potatoes
180 - 190 1 180 - 190 1 - 1½h
Roast Potatoes than one is 180 - 190 1 180 - 190 1 - 1½h
Yorkshire Puddings: Large 210 - 220 1 200 - 210 25 - 40
Individual
used
200 - 210 1 200 - 210 15 - 25
* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.