Tricity Bendix SB 422/423 Benutzerhandbuch
20
The oven temperatures are intended as a guide only.
It may be necessary to increase or decrease the
temperatures by 10°C to suit individual preferences and requirements.
Shelf positions are counted from the bottom of the oven.
Shelf positions are counted from the bottom of the oven.
FOOD
MAIN OVEN SHELF
POSITIONS
COOKING
TEMP (°C)
APPROXIMATE
COOK
(TIME MINS)
Biscuits
4 and 5
190-200
10-20
Flapjacks
5
180-190
25-30
Shortbread
3
150-160
45-65
Bread
1 and 5
210-220
20-30
Bread rolls/buns
Casseroles- beef
3
140-150
2-3 hours
chicken
3
180-190
1½ hours
Cakes:
Small & Queen
2 and 5
180-190
20-25
Victoria sandwich
2 and 5
180-190
20-25
Gingerbread
3
150-160
1¼-1½ hours
Madeira
3
170-180
1-1¼ hours
Rich fruit
3
150-160
2¼-2¾ hours
Christmas
2
140-150
Depending on size 3-4½ h
Meringues
2
90-100
2½-3 hours
Convenience foods
Follow instructions on the pack
Fish
3
180-190
20-30
Fish pie (potato topped)
3
200-210
20-25
Shepherds pie
4
210-220
40-45
Fruit pies and crumbles
4
210-220
40-45
Milk puddings
2
150-160
1½-2 hours
Pastry: Choux – Chocolate eclairs
2 and 5
190-200
30-35
Profiteroles
2 and 5
180-190
20-30
Shortcrust – Mince pies
2 and 5
200-210
15-20
Flaky/Puff pies
3
220-230
30-40
Quiche Lorraine/tarts/flan
5
200-210
30-45
Meat pie
5
200-210
30-45
Plate tarts/pies
2 and 5
200-210
30-45
Scones
2 and 5
230-240
8-12
Soufflé
3
200
30-40
Roasting Meat and Poultry
1
180-200
See Roasting Chart
Pasta e.g. Lasagne
3
200
30-40
Vegetable dishes
Baked jacket potatoes
Baked jacket potatoes
2 and 4
200
1-1½ hours
Baked stuffed marrow
5
200
30-35
Baked stuffed tomatoes
3
190
20-25
Roast potatoes
5
200-220
1-1½ hours
Yorkshire puddings:
Large
5
230
35-40
Individual
2 and 5
230
35-40
OVEN COOKING CHART