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10
Using the Conventional Oven
When using this setting, heat comes from
both the top and bottom elements. This allows
you to cook on a single level and is particularly
suitable for dishes which require extra base
browning such as pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require
extra top browning also cook well in the
conventional oven. This form of cooking gives
you the opportunity to cook without the fan in
operation.
How to Use the
Conventional Oven
1. Turn the oven function control knob to the
required cooking function ( ).
2. Turn the thermostat control to the required
temperature.
Top oven element only
This function is suitable for finishing cooked
dishes, e.g. lasagne, shepherds pie,
cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-
baking pastry. It may also be used to finish off
quiches or flans to ensure the base pastry is
cooked through.
Food Temperature (°C) Shelf Cooking
Positions* Time (mins)
Biscuits 170-200 6 - 8 25-30
Bread, buns, yeast, doughs 200-230 5 35-45
Casseroles 140-170 3 - 5 90-180
Cakes - small, Queen Victoria sponge 170-190 5 - 7 18-25
Cakes - madeira, rich fruit 130-180 5 90-150
Choux pastry, eclairs 200-230 7 30-35
Fish 200-230 5 - 9 20-40
Fruit pies, plate tarts, crumbles 180-210 6 50-65
Meringues 90-100 6 90-150
Milk puddings 140-160 5 90-150
Pate, terrine (in baine-marie) 160-180 1 - 3 60-90
Pizzas 200-230 3 - 5 25-30
Puff pastry, sausage rolls, vol-au-vents 230-250 6 15-25
Quiches, flans 170-200 4 - 6 50-60
Scones 230-250 7 - 8 8-12
Souffle 200-230 6 35-45
Stuffed vegetables 230-250 6 - 8 35-45
Roast meat & poultry 180-200 6
Yorkshire pudding 200-230 7 - 8 40-50
Keep food warm, heat dishes 90-100 6
Cooking Chart - Conventional oven
* The shelf positions are counted from the bottom of the oven.