Hotpoint H151EWH manual Oven Temperature Chart Baking, Food

Oven Temperature Chart - Baking

Food

Temperature and Time

Position in Oven

Scones

220/230˚C 10-15 mins

Runners 1 and 4

Small Cakes

190/200˚C approx. 20-25 mins

from bottom of oven

Victoria Sandwich

170/190˚C

Runners 1 and 4

61/2 "-7" tins approx. 20 mins

from bottom of oven

8"-81/2" tins approx. 30 mins

Sponge Sandwich

180/200˚C 7" tins 15-20 mins

Runners 1 and 4

(fatless)

from bottom of oven

Swiss Roll

190/210˚C 10-15 mins

Runner 4 from

bottom of oven

Semi-rich Cakes

160/180˚C 6

1

2

"-7" tins 1

1

4

1

/

2

hrs

Runner 2 from

/

/ -1

(large)

8"-9" tins 2-21/2

hrs

bottom of oven

Christmas Cake

140/150˚C according to size and

Runner 3 from

richness of mixture

bottom of oven

Shortcrust Pastry

190/210˚C 45-50 mins

Runners 1 and 4

(Plate Tarts)

approx. 220˚C

from bottom of oven

Puff Pastry

Yorkshire Pudding

210/220˚C 40-45 mins

Runner 5 from

Individual Yorkshire

bottom of oven

Puddings

210/220˚C approx. 20 mins

Milk Puddings

140/160˚C 2-21/2hrs

Runner 3 from

Baked Egg Custard

140/160˚C 40-50 mins

bottom of oven

Bread (full oven)

230˚C 50-60 mins

Reducing to

Runners 1 and 4

Bread (single loaf)

230˚C 45-50 mins

210/220˚C

from bottom of oven

after first

10 mins

Meringues

1

2

-4

1

/

2

hrs

Runner 1 from

100/110˚C Large 3

/

1

2

-3 hrs

bottom of oven

Small 2 /

Note: When using two shelf positions at the same time (e.g. to bake two plate tarts, full oven of bread etc.) tins should be interchanged half way through the cooking period. When baking two trays of scones, small cakes, at the same time, the lower tray may require to be baked for a few minutes longer than the top tray.

If soft tub margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only.

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