9
8
8
.
.
3
3
O
O
v
v
e
e
n
n
c
c
o
o
o
o
k
k
i
i
n
n
g
g
g
g
u
u
i
i
d
d
e
e
The following cooking guide is intended as a guide only. You may be required to set oven 10-20 degrees above or below
this guide to get the wanted results. Adjustments may be needed to the cooking time to suit personal expectations. If you are
new user of an fan forced oven, we recommend making these adjustments until you get to know the way your oven performs.
When following cookbook recipes or pre-packaged goods you should carefully read their cooking times guidelines.
For best results, preheat your oven 15-20 minutes before cooking.
Food
Conventional Oven
Fan forced oven
Time in minutes
Temperature
（
°
C
）
Oven shelf
position
Temperature
（
°
C
）
Oven shelf
position
Plain or fruit scones
200
Any
10-15
Rolled biscuits
170
2-3
150
Any
10-15
Spooned biscuits
190
2-3
180
Any
12-15
Shortbread biscuits
160
2-3
150
Any
30-35
Hard individual meringues
110
2
100
Any
90
Soft individual meringues
180
2
165
Any
15-20
Pavlova
110
2
100
Any
75
Patty cakes
190
2-3
170
Any
15-20
Sponge
180
2-3
170
Any
20-30
Plain butter cake
180
2
170
Any
25-40
Rich fruit cake
140
2
130
Any
180
Shortcrust cornish pasty
180-200
2
160
Any
40-45
Shortcrust custard tart
180-220
1(3)
170-200
Any
20-30
Cream puffs
210
2
200
Any
25-30
Yeast bread
210
1
200
Any
25-30
Pizza
215
2
205
Any
12-20
*When using you could use position 3 of the oven.
Meat/Poultry/Fish
Recommended temperature
（
°
C
）
Minutes per kilogram
Beef
Rare
180
35-40
Medium
180
45-50
Well done
180
55-60
Lamb
Medium
180
40
Well done
180
60
Veal
170
60
Pork
200
60
Chicken
180
45-60
Duck
180
60-70
Turkey
180
40–45 (less than10kg)
35–40 (more than10kg)
Fish
160-170
20
