Cooking charts
- Shelf positions are counted from the base up
(1 is the lowest, 6 (full size ovens) or 4 (compact ovens) is the highest). Position shelves before you turn the oven on. - For best results preheat the oven to the required temperature.
- The grill element may come on while the oven is heating up.
- The halo on the temperature dial will change from red to white when the oven has reached the selected temperature. The display will only show the set temperature once the oven has finished preheating. The halo may change between white and red as the oven maintains its set temperature.
Baking
| Food | Shelves | Recommended Function | Shelf Positions | Temp (°C) | Time (Mins) | |
|---|---|---|---|---|---|---|
| Biscuits | Plain | Single | Fan Bake | 4 | 180-190 | 13-17 |
| Multi | Fan Forced | 3 and 5 | 160-170 | 13-17 | ||
| Chewy choc chip | Single | Fan Bake | 4 | 180-190 | 15-20 | |
| Multi | Fan Forced | 3 and 5 | 160-170 | 15-20 | ||
| Oatmeal | Single | Pastry Bake | 4 | 160-170 | 12-15 | |
| Slices / Squares | - | Single | Pastry Bake | 3 | 160-165 | 15-20 |
| Cakes | Vanilla | Single | Bake | 4 | 160-165 | 30-35 |
| Butter / Chocolate | Single | Bake | 4 | 160-180 | 50-60 | |
| Light fruit | Single | Bake | 2 | 155-165 | 1hr 30 | |
| Rich fruit | Single | Classic Bake/Bake | 2 | 120-160 | 2.5 hrs | |
| Sponge (single large) | Single | Bake | 2 | 175 | 30-40 | |
| Sponge (two small pans) | Single | Bake | 2 | 170-190 | 15-25 | |
| Shortbread | - | Single | Pastry Bake | 3 | 130-140 | 20-25 |
| Muffins / Cupcakes | - | Single | Fan Bake | 3 | 180-190 | 13-17 |
| - | Multi | Fan Forced | 2 and 4 | 160-170 | 16-21 | |
| Scones | - | Single | Fan Bake | 2 | 210-230 | 8-12 |
| - | Multi | Fan Forced | 1 and 3 | 210-230 | 8-12 | |
| Meringues | - | Single | Vent Bake | 1 | 100-120 | 60 |
| Bread Rolls | - | Single | Bake then Vent Bake | 4 | 195-210 | 25-35 |
| Pastry | Phyllo | Single | Fan Bake | 3 | 190-200 | 15-25 |
| Flaky/Puff | Single | Vent Bake | 3 | 185-200 | 20-30 | |
| Choux | Single | Vent Bake | - | - | - | |
| Multi | Fan Forced | 2 | 200-210 | 30-35 | ||
| Croissants | Single | Bake then Vent Bake | - | - | - | |
| Multi | Fan Forced | 3 | 190-200 | 15-25 | ||
| Pies | Apple | Single | Pastry Bake | 2 | 190-200 | 25-30 |
| Lemon Meringue | Single | Pastry Bake | 2 | 175-180 | 30-40 | |
Savory
| Food | Shelves | Recommended Function | Shelf Positions | Temp (°C) | Time (Mins) |
|---|---|---|---|---|---|
| Pies - Chicken / Steak / Mince | Single | Pastry Bake | 3 | 190-195 | 30-40 |
| Sausage Rolls | Single | Pastry Bake | 3 | 190-195 | 30-40 |
| Meat Loaf | Single | Bake | 4 | 175-180 | 55-65 |
| Pizza | Single | Bake | 1 | 225-250 | 15-20 |
| Lasagne | Single | Fan Bake | 3 | 175-180 | 45-50 |
| Quiche | Single | Pastry Bake | 2 | 180-200 | 30-40 |
| Potatoes - Traditional Baked | Single | Vent Bake | 3 | 175-190 | 40-50 |
| Frittata - Grill to finish | Single | Pastry Bake | 3 | 170-180 | 30-45 |
| Casseroles | Single | Vent Bake | 3 | 170-190 | 55-70 |
| Oven meals | Single | Fan Forced | 3 | 170-190 | 30-40 |
Roasting
| Food | Shelves | Recommended Function | Shelf Positions | Temp (°C) | Time (Mins) | Meat Probe (°C) (Some Models) | |
|---|---|---|---|---|---|---|---|
| Beef (Boneless) | Rare |
Single* |
Roast | 3 | 160-170 | 13-32 / 450g | 54-60 |
| Medium | Roast | 3 | 160-170 | 25-40 / 450g | 60-75 | ||
| Well Done | Roast | 3 | 160-170 | 30-55 / 450g | 74-79 | ||
| Prime Rib Roast | Rare | Single* | Roast | 3 | 160-170 | 15-30 / 450g | 54-60 |
| Medium | Roast | 3 | 160-170 | 20-35 / 450g | 60-75 | ||
| Well Done | Roast | 3 | 160-170 | 25-40 / 450g | 74-79 | ||
| Lamb leg (Bone in) | Medium | Single* | Roast | 3 | 160-170 | 18-28 / 450g | 65-70 |
| Well Done | Roast | 3 | 160-170 | 20-33 / 450g | 74-79 | ||
| Lamb leg (Boneless) | Medium | Single* Also suitable for Rotisserie cooking** |
Roast | 3 | 160-170 | 20-35 / 450g | 65-70 |
| Well Done | Roast | 3 | 160-170 | 25-45 / 450g | 77-79 | ||
| Veal | Medium | Single* | Roast | 3 | 160-170 | 20-40 / 450g | n/a |
| Well Done | Roast | 3 | 160-170 | 25-45 / 450g | n/a | ||
| Chicken (Whole) | - | Single* Also suitable for Rotisserie cooking** |
Fan Grill | 3 | 175-190 | 15-20 / 450g | 82 |
| Turkey (Whole) | With Stuffing | Single* Also suitable for Rotisserie cooking** |
Bake | 1 | 165-175 | 17-22 / 450g | 82 |
| Without Stuffing | Bake | 1 | 150-165 | 15-20 / 450g | 82 | ||
| Pork (Boneless) | Medium | Single* Also suitable for Rotisserie cooking** |
Roast | 3 | 170-175 | 25-40 / 450g | 63-68 |
| Well Done | Roast | 3 | 170-175 | 30-45 / 450g | 74-79 | ||
| Pork Crackling | Crisp | - | Vent Bake | 3 | 250 | 20 | - |
| Venison (Brown in a frying pan first) | Rare | Single* | Fan Grill | 4 | 225 | 7.5 / 2.5cm meat thickness | 49-54*** |
| Medium | Fan Grill | 4 | 225 | 9.5 / 2.5cm meat thickness | 54-60*** | ||
Grilling
| Food | Shelves | Recommended Function | Shelf Position | Temp (°C) | Time (Mins) | ||
|---|---|---|---|---|---|---|---|
| Beef | Steak | Rare | Single | Grill | 4 | HI | 8-10 |
| Medium | Single | Grill | 4 | HI | 10-15 | ||
| Burgers | - | Single | Grill | 4 | HI | 12-15 | |
| Meatballs | - | Single | Grill | 4 | HI | 12-15 | |
| Lamb | Chops | Medium | Single | Grill | 4 | HI | 15-20 |
| Well done | Single | Grill | 4 | HI | 20-25 | ||
| Pork | Chops (well done) | - | Single | Grill | 4 | HI | 15-20 |
| Ham steak | - | Single | Grill | 4 | HI | 15-20 | |
| Bacon | - | Single | Grill | 4 | HI | 4-7 | |
| Chicken | Boneless pieces | - | Single | Fan Grill | 5 | 175-190 | 30-50 |
| Sausages | - | - | Single | Grill | 5 | HI | 10-15 |
| Fish | Fillets | - | Single | Fan Grill | 5 | 200-220 | 8-12 |
| Whole | - | Single | Fan Grill | 5 | 200-220 | 15-20 | |
| Vegetables | Sliced | - | Single | Grill | 4 | HI | 8-12 |