Caple C210 User Manual
Page 13
Page
13
C210 user manual.doc
RECOMMENDED COOKING TEMPERATURE
Food
°C
°F
Gas
ShelfCooking
Mark
Position*Time (approx)
-----------------------------------------------------------------------------------------------
CAKES
Victoria sandwich
190
375
5
2 or 3
20-25 mins
Small cakes/buns
190
375
5
1 and 2 15-20 mins
Madeira cake
180
350
4
2 or 3
20 mins
Fruit cake
170
325
3
3
1¾ hours
Rich fruit cake
150
300
2
3 or 4
2½ hours
Scones
225
425
8-9
2
8-10 mins
PASTRY
Puff
225
425
8-9
2
10-20 mins
Short crust
200
400
6
2
20-30 mins
Plate tarts
200-210 400-410 6
1 or 2
30-35 mins
Quiches and flans
200-210 400-410 6 1 or 2
40-45 mins
YEAST
Bread loaf
225
425
7-8
2
35-55 mins
Bread rolls
220
425
7
1 or 2
15-20 mins
Pizza dough
230
450
8
2
20 mins
ROAST MEAT
Beef - Medium
190
375
5
2 or 3 20 mins/lb + 20 mins
Lamb
190
375 5
2 or 3 25-30 mins/lb +25 mins
Pork
190-200
375-400 5-7
2 or 3 30 mins/lb + 30 mins
Veal
190
375
5
2 or 3 30 mins/lb + 30 mins
Chicken
190
375
5
2 or 3 30 mins/lb + 30 mins
Turkey up to 101b
180
350
4
2 or 3 18-20 mins/lb +20 mins
Stews/casseroles
150-170
300-325
2-3
2 or 3 1½ - 2 hours
N.B. for fan ovens reduce the temperature by 10 - 20
0
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 temperature throughout, therefore the shelf positions are not
as critical.