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| ENGLISH 29 | |
CONVENTIONAL BAKING |
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Food | Shelf Position | Temperature |
| Approx Cook | |
| Time | ||||
[°C] |
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Biscuits | 3 | 180 - 190 |
| 10 | - 20 |
Bread | 3 | 200 - 220 |
| 30 | - 35 |
Cakes: Small & | 3 | 160 |
| 18 | - 25 |
Queen |
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Cakes: Sponges | 3 | 170 - 180 |
| 20 | - 25 |
Cakes: Madeira | 3 | 150 - 160 |
| 60 | - 80 |
Cakes: Rich Fruit | 2 | 140 - 150 |
| 120 | - 150 |
Cakes: Christmas | 2 | 140 - 150 |
| 180 | - 270 |
Cakes: Apple Pie | 2 | 170 - 180 |
| 50 | - 60 |
- Shortbread | 3 | 140 - 160 |
| 45 | - 60 |
Fish | 3 | 170 - 190 |
| 30 | - 40 |
Fruit Pies, Crum- | 3 | 180 - 200 |
| 30 | - 50 |
bles |
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Milk Puddings | 3 | 150 - 170 |
| 60 | - 90 |
Pastry: Choux | 3 | 180 - 190 |
| 30 | - 40 |
Pastry: Shortcrust | 3 | 190 - 200 |
| 25 | - 35 |
Pastry: Flaky | 3 | 190 - 210 |
| 30 | |
Pastry: Puff | 3 | Follow manufacturer`s instructions. Re- | |||
| duce the temperature for Fan oven by | ||||
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| 20°C |
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Plate Tarts | 3 | 190 - 200 |
| 25 | - 45 |
Quiches/Flans | 3 | 200 - 210 |
| 25 | - 45 |
Scones | 3 | 220 - 230 |
| 8 - 12 | |
Roasting: Meat, | 3 | 170 - 190 |
| see Roastinh Chart | |
Poultry |
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HOT AIR BAKING 
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is used (e.g. shelf positions 1 and 3)
Food | Shelf Position | Temperature | Approx Cook | |
Time | ||||
[°C] | ||||
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Biscuits | 1 – 3 | 180 - 190 | 10 - 20 | |
Bread | 2 | 190 - 210 | 30 - 35 | |
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