G93
G93
8
50°C to
230°C
Thermostat/ Grill control knob for top oven (2)
By turning the control knob clockwise different
temperature and grill settings can be selected:
0
= Oven off
= Oven temperature settings. Top and bottom
elements operating.
= 280°C
= Grill element operating
Warning:
When the top oven / grill is in use please note
that the elements will become extremely hot and cause
injury if touched.
Thermostat control knob for bottom oven (3)
By turning the control knob clockwise different
temperature settings can be selected:
0
= Oven off
= Oven temperature settings. The element on
the rear wall of the oven, plus circulating fan
will operate.
The oven light always remains on whenever the
thermostat is in the on position.
Thermostat control knob for bottom oven
with fan grill (7)
By turning the control knob clockwise different cooking
functions can be selected:
0
= Oven off
= Oven light on, which stays on for all functions
= Fan defrost
= Fan oven temperature settings. The element
on the rear wall of the oven, plus circulating
fan will operate
= Fan grill temperature settings. Grill heating
element and fan on
Top oven neon (5)
When this light is on the top oven elements are
operating.
This light switches on and off to indicate when the oven
has reached its set temperature and the elements are
cycling.
Main oven neon (6)
When this light is on the main oven elements are
operating.
This light switches on and off to indicate when the oven
has reached its set temperature and the elements are
cycling.
50°C to
250°C
Max
KNOW YOUR COOKER
75°C to
230°C
270
180
230
230
200
150
100
160°C to
270°C
17
TOP OVEN TEMPERATURE CHARTS
The charts on the following pages serve as a guide for positioning and temperature for cooking in the top oven.
Always preheat the oveuntil the indicator neon (5) goes out.
MEAT
Temperature (ºC)
Time (approximate)
Position in Oven
Beef / Lamb
170 / 180
35 mins per 450g (1 lb)
1 or base
(slow roasting)
+ 35 mins over
Beef / Lamb
190 / 200
35-40 mins per 450g (1 lb)
1 or base
(foil covered)
Pork
170 / 180
40 mins per 450g (1 lb)
1 or base
(slow roasting)
+ 40 mins over
Pork
190 / 200
40 mins per 450g (1 lb)
1 or base
(foil covered)
Veal
170 / 180
40-45 mins per 450g (1 lb)
1 or base
(slow roasting)
+ 40 mins over
Veal
190 / 200
40-45 mins per 450g (1 lb)
1 or base
(foil covered)
Poultry / Game
170 / 180
25-30 mins per 450g (1 lb)
1 or base
(slow roasting)
+ 25 mins over
Poultry / Game
190 / 200
25-30 mins per 450g (1 lb)
1 or base
(foil covered)
Casserole Cooking
150
2 - 21/2 hrs
1 or base
Scones
210 / 220
10 - 15
1
Small Cakes
170 / 180
20 - 25
1
Victoria Sandwich
160 / 170
20 - 30
Base
Sponge Sandwich
170 / 180
20 - 25
Base
(fatless)
Swiss Roll
200 / 210
10 - 15
1
Semi-rich fruit cakes
150 / 160
60 - 75 (7" tin)
Base
Rich Fruit Cakes
130 / 140
Time dependant on size
Base
Shortcrust Pastry
190 / 200
Time dependant on recipe
Base
Puff Pastry
200 / 210
Time dependant on recipe
1
Yorkshire Pudding
190 / 200
30 - 40
1
Individual Yorkshire
200 / 210
20 - 30
1
Puddings
Milk Pudding
130 / 140
90 - 120
Base
Baked Custard
140 / 150
40 - 50
1
Meringues
100
150 - 180
1
BAKING
Temperature (ºC)
Time (approximate) in mins Position in Oven
Note:
If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10°C. Temperatures recommended in this chart refer to cakes made with block margarine
or butter only.
G93 Seg
9-05-2002, 10:50
8
