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4. Cooking Table
ArtNo.050-0019 - Albertine SC
- Shelf position
1
2
3
4
5
6
The oven control settings and cooking times given in the table below are intended to be used AS A
GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes,
reduce the fan oven temperature by 25°F (10°C) and the cooking time by 5-10 minutes. The temperature
in the fanned oven does not vary with height in the oven so you can use any
shelf.
ArtNo.050-0005US - Cooking table - electric & fan
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Fish
Fillet
Whole
Cake & dessert
Very rich fruit - Christmas,
wedding, etc.
Fruit 7” tin
Fruit 9“ tin
Madeira 7” tin
Cup cakes
Scones
Deep apple pie
Plate tart
Fruit cake 8” x 3.5”
Puff pastry
Angel food cake
Brownies
Muffins
Cookies
Pound cakes
Bread
Approximate cooking time
30-35 minutes per 1lb +30-35 minutes.
20-25 minutes per 1lb +20-25 minutes.
30-35 minutes per 1lb +30-35 minutes.
25-30 minutes per 1lb +25-30 minutes.
35-40 minutes per 1lb +35-40 minutes.
25-30 minutes per 1lb +25-30 minutes.
20-25 minutes per 1lb +20-25 minutes.
15-20 minutes per 1lb +15-20 minutes.
20 minutes per 1lb +20 minutes.
15 minutes per 1lb +15 minutes.
25-30 minutes per 1lb.
20 minutes per 1lb.
2-4 hours according to recipe.
15-20 minutes.
15-20 minutes per 1lb.
45-50 minutes per 1lb of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
45 minutes; interchange after 25 minutes.
45 minutes; interchange after 25 minutes.
1 hour 45 minutes - 2 hours.
15-40 minutes according to size; interchange
2/3rds through the cooking time.
50-60 minutes
25-30 minutes; interchange after 15 minutes.
25-30 minutes; interchange after 15 minutes.
10-15 minutes; interchange after 15 minutes.
40-60 minutes.
20-30 minutes.
Temperature
°F (°C)
300 (150)
375 (190)
300 (150)
375 (190)
300 (150)
375 (190)
300 (150)
375 (190)
300 (150)
375 (190)
300 (150)
375 (190)
300 (150)
350 (180)
350 (180)
275 (140)
275 (140)
300 (150)
300 (150)
325 (165)
375 (190)
350 (180)
350 (180)
275 (140)
425 (220)
325 (165)
350 (180)
350 (180)
350 (180)
350 (180)
400 (200)
Temperature
°F (°C)
325 (160)
400 (200)
325 (160)
400 (200)
325 (160)
400 (200)
325 (160)
400 (200)
325 (160)
400 (200)
325 (160)
400 (200)
300-325
(150-160)
375 (190)
375 (190)
300 (150)
300 (150)
325 (160)
325 (160)
350 (175)
400 (200)
375 (190)
375 (190)
300 (150)
450 (230)
350 (175)
375 (190)
375 (190)
375 (190)
375 (190)
425 (220)
Conventional Oven Convection Oven
Rack
position
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
3
3
2
2
2 or 3
2 or 3
2
2
2
3
3
3
3
2
2
2
3
2-3
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
425°F (220°C) and the cooking time
adjusted accordingly. For stuffed and
rolled meats, add approximately 10
minutes per lb, or cook at 400°F
(200°C) for 20 minutes then 325°F
(160°C) for the remainder.
For stuffed poultry, you could cook at
400°F (200°C) for 20 minutes then
325°F (160°C) for remainder. Do not
forget to include the weight of the
stuffing.
For fresh or frozen prepacked poultry,
follow instructions on the pack.
Thoroughly thaw frozen poultry
before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0004 - Cooking table - electric & fan single cavity