BLANCO BOST162X Manuale Utente Scaricare il pdf (Pagina 10)

Fig. 6

Food

Biscuits 160-190

Bread 190-220

Casseroles 130-140

Cakes: Small and queen 160-170

Sponges 160-170

Madeira 140-150

Rich Fruit 130-140

Christmas 130-140

Meringues 90-100

Fish 170-190

Fruit Pies and Crumbles 170-200

Milk Puddings 130-140

Pastry: Choux

Shortcrust

Flaky

190-200

Puff

Plate Tarts 180

Quiches/Flans 170-180

Scones 210-220

Roasting: Meat&Poultry 160-180

Shelf positions

are not critical

but ensure that

oven shelves

are evenly

spaced when

more than one

is used.

Shelf

Position

Cooking

Temp (°C)

Fan Oven Cooking Chart

The effects of dishes on

cooking results

Dishes and tins vary in their thickness,

conductivity, colour, etc. which affects the

way they transmit heat to the food inside

them:

A Aluminium, earthenware, oven glassware

and bright shiny utensils reduce cooking

and underneath browning.

B Enamelled cast iron, anodized aluminium,

aluminium with non-stick interior and

coloured exterior and dark, heavy utensils

increase cooking and underneath

browning.

Fig. 5

FO 2079

FO 2078

NB: Temperatures quoted are given as a guide and should be

adjusted to suit personal taste.

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 23 24

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BLANCO BOST162X Manuale Utente Pagina 10

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