The light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. Step 4 Place the food centrally on the shelf below the element ensuring the oven door is closed. ! The Top oven/Grill Pilot Light is lit when top oven is used. NOTE: At the end of your cooking, always return control (B) to the OFF (O) position. 17 Top Oven Cookery Notes GB PLATE WARMING Place the plates/dishes on shelf position 1 from the base of the top oven, and turn top oven temperature control (B) to 100°C for 10-15 minutes. Never use the grill setting control (A) when warming plates. TOP OVEN UTENSILS Do Not use: Meat Pans and Baking Trays larger than -225mm x 300mm (9"x12") DO NOT use the grill pan or main oven meat pan as a meat pan in the top oven, as the air circulation will be seriously restricted. 18 Oven Temperature Charts - Baking ( ' 1&. (. ( 0 1 . Scones Yes 210/220 10-15 Runner 2 from bottom of oven Small Cakes Yes 180/190 20-25 Runner 2 from bottom of oven Victoria Sandwich Yes 170/180 20-30 Runner 2 from bottom of oven Sponge Sandwich (fatless) Yes 180/190 20-25 Runner 2 from bottom of oven Swiss Roll Yes 200/210 10-15 Runner 2 from bottom of oven Semi-rich Fruit cakes Yes 150/160 60-75 7 inch Runner 1 or 2 from bottom of oven Rich Fruit Cakes Yes 140/150 Time Dependent on size Runner 1 or 2 from bottom of oven Shortcrust Pastry Yes 190/200 Time Dependent on recipe Runner 1 or 2 from bottom of oven Puff Pastry Yes 200/210 Time Dependent on recipe Runner 1 from bottom of oven Yorkshire Pudding Yes 190/200 30-40 Runner 1 or 2 from bottom of oven Individual Yorkshire Pudding Yes 200/210 20-30 Runner 1 from bottom of oven Milk Pudding Yes 140/150 90-120 Runner 1 from bottom of oven Baked Custard Yes 150/160 40-50 Runner 1 from bottom of oven Bread Yes 200/210 30-45 Runner 1 from bottom of oven Meringues Yes 100 150-180 Runner 2 from bottom of oven GB ' 1&. (. ( 0 Scones Yes 210/220 9-12 Small Cakes No 170/180 15-20 Victoria Sandwich No 160/170 20-25 Sponge Sandwich (fatless) Yes 190/200 15-20 Swiss Roll Yes 190/200 10-15 Semi-rich Fruit cakes No 140/150 1. - 1. hrs Rich Fruit Cakes No 130/140 Depending on size Shortcrust Pastry No 190/200 Depending on size Puff Pastry No 190/200 Depending on size Yorkshire Pudding Yes 180/190 40-45 Individual Yorkshire Pudding Yes 190/200 20-25 Milk Pudding No 130/140 1. - 2 hrs Baked Custard No 140/150 35-45 Bread Yes 200/210 30-35 Meringues No 80-90 3 - 4 hrs Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine only. 19 Oven Temperature Charts - Meat GB ( . 1&. (. ( +0/ 1 . Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over. Runner 1 from bottom of oven. Beef/ Lamb (foil covered) Yes 190/200 35-40 mins per 450g (1lb) Pork (slow roasting) Yes 170/180 40 mins per 450g (1lb) + 40 mins over Pork (foil covered) Yes 190/200 40 mins per 450g (1lb) Veal (slow roasting) Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over Veal (foil covered) Yes 190/200 40-45 mins per 450g (1lb) Poultry/Game (slow roasting) Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450g (1lb) Casserole Cooking Yes 150 2-2. hrs ,2 2 $ 30Allow foil to touch sides of oven. 40Cover oven interior with foil. 50Cover shelves with foil. ( . 1&. (. ( +0/ B eef N o 160/180 20-25 mins p er 450g (1lb ) + 20 mins extra. Lamb N o 160/180 20-30 mins p er 450g (1lb) + 25 mins extra. Pork N o 160/180 25-30 mins p er 450g (1lb) + 25 mins extra. Veal N o 160/170 25-30 mins p er 450g (1lb) + 25 mins extra. C hicken/Turkey up to 4kg (8lb) N o 160/180 18-20 mins p er 450g (1lb ) + 20 mins extra. Turkey 4 to 5.5kg (8 to 12lb) over 5.5kg (12lb) N o 150/160 13-15 mins per 450g (1lb) at 150/160°C allow 12 mins per 450g at 150°C C asserole C ooking N o 140-150 1. - 2 hrs ,2 2 $ 30Allow foil to touch sides of oven. 40C over oven interior with foil. 50C over shelves w ith foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period.The meat thermometer will indicate when the required internal temp has been reached. Beef Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C 20 Main Oven - Fan Grilling (FIDM20, FIMDE23) Fan grilling is a combination of heat from the grill element and the oven fan circulating the hot air around the food. Joints of meat and poultry will be browned as if they were cooked on a rotisserie or spit but more economically as the door left closed. If required, fan grilling can be timed using the Oven Auto timer. Follow the timer instructions before selecting fan grill and the required temperature. If Manual fan grilling is required al...

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