Tricity Bendix SB 422/423 - Manual (Page 20)

20
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.
Shelf positions are counted from the bottom of the oven.
FOOD
MAIN OVEN SHELF
POSITIONS
COOKING
TEMP (°C)
APPROXIMATE
COOK
(TIME MINS)
Biscuits 4 and 5 190-200 10-20
Flapjacks 5 180-190 25-30
Shortbread 3 150-160 45-65
Bread
1 and 5 210-220 20-30
Bread rolls/buns
Casseroles- beef 3 140-150 2-3 hours
chicken 3 180-190 1½ hours
Cakes: Small & Queen 2 and 5 180-190 20-25
Victoria sandwich 2 and 5 180-190 20-25
Gingerbread 3 150-160 1¼-1½ hours
Madeira 3 170-180 1-1¼ hours
Rich fruit 3 150-160 2¼-2¾ hours
Christmas 2 140-150 Depending on size 3-4½ h
Meringues 2 90-100 2½-3 hours
Convenience foods Follow instructions on the pack
Fish 3 180-190 20-30
Fish pie (potato topped) 3 200-210 20-25
Shepherds pie 4 210-220 40-45
Fruit pies and crumbles 4 210-220 40-45
Milk puddings 2 150-160 1½-2 hours
Pastry: Choux – Chocolate eclairs 2 and 5 190-200 30-35
Profiteroles 2 and 5 180-190 20-30
Shortcrust – Mince pies 2 and 5 200-210 15-20
Flaky/Puff pies 3 220-230 30-40
Quiche Lorraine/tarts/flan 5 200-210 30-45
Meat pie 5 200-210 30-45
Plate tarts/pies 2 and 5 200-210 30-45
Scones 2 and 5 230-240 8-12
Soufflé 3 200 30-40
Roasting Meat and Poultry 1 180-200 See Roasting Chart
Pasta e.g. Lasagne 3 200 30-40
Vegetable dishes
Baked jacket potatoes
2 and 4 200 1-1½ hours
Baked stuffed marrow 5 200 30-35
Baked stuffed tomatoes 3 190 20-25
Roast potatoes 5 200-220 1-1½ hours
Yorkshire puddings: Large 5 230 35-40
Individual 2 and 5 230 35-40
OVEN COOKING CHART