John Lewis JLDUOS705 - Manual (Page 21)

21
Cooking Chart- Conventional and Fan
Assisted Oven
The chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit
your individual requirements.
FAN OVEN
CONVENTIONAL
OVEN
TYPE OF DISH
level temp °C level temp °C
Cooking
time
minutes
Biscuits 180 - 190 3 180 - 190 10 - 20
BREAD
200 - 220 3 210 - 220 25 - 30
Casseroles 130 - 160 3 150 - 180 1½ - 2½h
CAKES:
Small & Queen 160 – 170 2 170 - 180 18 - 25
Sponges 160 - 170 3 170 - 180 20 - 30
Madeira 140 - 150 3 160 - 170 1¼ - 1½h
Rich Fruit 130 - 140 3 150 - 160 2 - 2½h
Christmas 130 - 140 2 130 - 140 3 - 4½h
depends on size
Convenience Foods Follow manufacturer's instructions
Fish 170 - 190 3 170 - 190 20 - 30
Fruit Pies and Crumbles 190 - 200 3 190 - 200 40 - 60
Milk Puddings 130 -140 3 130 - 140 1½ - 2h
Pastry: Choux 190 - 200 3 160 - 170 30 - 35
Shortcrust 190 - 200 3 190 - 200 15 - 20
Flaky 210 - 220 3 210 - 220 25 - 40
Puff 210 - 220 3 210 - 220 25 - 40
Plate Tarts 180 - 190 3 190 - 200 25 - 45
Quiches/Flans 170 - 180 3 190 - 200 25 - 45
Scones
Shelf
positions
are not
critical
but ensure
that oven
shelves are
evenly
spaced
when more
than one
is used
210 - 220 3 220 - 230 8 - 12
Note: Shelf positions are counted from the bottom upwards.