MAIN OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements.
Note: Shelf positions are counted from the bottom of the oven.
FOOD |
| SHELF | TEMP (°C) |
|
| POSITION |
|
|
|
|
|
Biscuits |
|
| 160 - 190 |
Bread |
|
| 210 - 220 |
Bread Rolls / Buns |
| Shelf | 210 - 220 |
Cakes: | Small & Queen |
| 160 - 170 |
| Sponges | positions | 160 - 170 |
| Victoria Sandwich |
| 160 - 170 |
| Madeira |
| 140 - 150 |
| Rich Fruit | are not | 140 - 150 |
| Christmas |
| 130 - 140 |
| Gingerbread | critical | 140 - 150 |
| Flapjack |
| 170 - 180 |
| Shortbread |
| 140 - 150 |
Baked Custard |
| but ensure | 140 - 150 |
Casseroles: | Beef / Lamb |
| 140 - 150 |
| Chicken |
| 160 - 180 |
Convenience Foods | that oven | Follow manufacturers | |
|
|
| Instructions |
Fish |
|
| 150 - 170 |
Fish Pie (Potato Topped) | shelves are | 190 - 200 | |
Fruit Pies, Crumbles |
| 180 - 190 | |
Milk Puddings |
|
| 130 - 140 |
Pasta / Lasagne etc. | evenly | 180 - 190 | |
Pastry : | Choux – |
|
|
| Eclairs/Profiteroles |
| 160 - 170 |
| Flaky / Puff Pies | spaced | 210 - 220 |
| Shortcrust - |
|
|
| Mince Pies |
| 170 - 180 |
| Meat Pies | when more | 210 - 220 |
| Quiche, Tarts, Flans |
| 180 - 190 |
Roasting Meat / Poultry |
| 160 - 180 | |
Scones |
| than one is | 200 - 210 |
Shepherd’s Pie |
|
| 190 - 200 |
Soufflés |
|
| 170 - 180 |
Vegetables: | Baked Jacket Potatoes | used | 190 - 200 |
| Roast Potatoes |
| 200 - 210 |
Yorkshire Puddings: - Large |
| 210 - 220 | |
| Individual |
| 210 - 220 |
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