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Users Manual 211 EEO Dual Fuel
Page 11
VEGETABLES Cooking Method °C Shelves Time (mins)
Red Cabbage Braised 200 2, 3, 4 60
Parsnips Roast 220 2, 3, 4 30
Stuffed Whole Tomatoes Baked 200 2, 3, 4 12
Celery Braised 200 2, 3, 4 60
Stuffed Marrow Baked 190 2, 3, 4 45
Whole Onions Roast 220 2, 3, 4 50
Whole Lettuce Braised 190 2, 3, 4 40
Whole Leeks Braised 200 2, 3, 4 25
Fennel Braised 200 2, 3, 4 45
Stuffed Peppers Baked 220 2, 3, 4 40
MISCELLANEOUS Cooking Method °C Shelves Time (mins)
Pizza Baked 220 2, 3, 4 15
Quiche Lorraine Baked 190 2, 3, 4 30
Pastry Shells (Blind) Baked 190 2, 3, 4 10
Yorkshire Pudding (Individual) Baked 230 2, 3, 4 25
Toad In The Hale Baked 230 2, 3, 4 30
BAKERY GOODS Cooking Method °C Shelves Time (mins)
Soda Bread Baked 220 2, 3, 4 35
French Breed Baked 220 2, 3, 4 25
Loaf Bread Baked 220 2, 3, 4 30
Dinner Rolls Baked 220 2, 3, 4 20
Chelsea Buns Baked 220 2, 3, 4 20
Vol-au-vent Cases Baked 220 2, 3, 4 15
Sausage Rails Baked 220 2, 3, 4 18
Croissants Baked 220 2, 3, 4 20
Sultana Scones Baked 230 2, 3,4 10
Meringue Shells Baked 90 2, 3, 4 190
Muffins Baked 220 2, 3, 4 30
Shrewsbury Biscuits Baked 160 2, 3, 4 25
Gingerbread Round Baked 180 2, 3, 4 35
Viennese Rosettes Baked 160 2, 3,4 25
Apple Turnovers Baked 220 2, 3, 4 30
Chocolate Sponge Baked 180 2, 3, 4 25
Victoria Sponge Baked 180 2, 3, 4 25
Banana Loaf Baked 180 2, 3,4 50
Mincemeat Pies Baked 220 2, 3, 4 20
Fruit Slice Baked 190 2, 3, 4 35
Profiteroles Baked 220 2, 3, 4 22
Rich Fruit Cake Baked 150 4 150
Cherry Cake Baked 160 2, 3, 4 60
Shortbread Baked 160 2, 3, 4 30
SWEETS and DESSERTS Cooking Method °C Shelves Time (mins)
Eves Pudding Baked 200 2, 3, 4 50
Bread and Butter Pudding Baked 180 2, 3, 4 45
Apple Tart Baked 200 2, 3, 4 35
Bakewell Tart Baked 190 2, 3, 4 35
Queen of Puddings Baked 200 2, 3, 4 20
Rice Pudding Baked 180 2, 3, 4 90
Rhubarb Crumble Baked 190 2, 3, 4 30
Stuffed Apples Baked 200 2, 3, 4 20
Pavlova Baked 110 3 & 5 145
Creme Caramel Baked 160 2, 3, 4 30
Jam Roll Baked 190 2, 3, 4 35
11


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