Cooking Chart- Conventional and Fan Assisted Oven
The chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements.
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| FAN OVEN |
| CONVENTIONAL | Cooking | |||
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TYPE OF DISH | level | temp °C |
| level |
| temp °C | ||
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Biscuits |
| Shelf | 180 - 190 |
| 3 |
| 180 - 190 | 10 - 20 |
BREAD |
| 200 - 220 |
| 3 |
| 210 - 220 | 25 - 30 | |
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Casseroles |
| positions | 130 - 160 |
| 3 |
| 150 - 180 | 1½ - 2½h |
CAKES: |
| are not |
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Small & Queen | critical | 160 – 170 |
| 2 |
| 170 - 180 | 18 - 25 | |
Sponges |
| 160 - 170 |
| 3 |
| 170 - 180 | 20 - 30 | |
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Madeira |
| but ensure | 140 - 150 |
| 3 |
| 160 - 170 | 1¼ - 1½h |
Rich Fruit |
| 130 - 140 |
| 3 |
| 150 - 160 | 2 - 2½h | |
| that oven |
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Christmas |
| 130 - 140 |
| 2 |
| 130 - 140 | 3 - 4½h | |
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| shelves are |
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| depends on size |
Convenience Foods |
| Follow manufacturer's instructions | ||||||
evenly |
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Fish |
| 170 - 190 |
| 3 |
| 170 - 190 | 20 - 30 | |
Fruit Pies and Crumbles | spaced | 190 - 200 |
| 3 |
| 190 - 200 | 40 - 60 | |
Milk Puddings | 130 |
| 3 |
| 130 - 140 | 1½ - 2h | ||
when more |
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Pastry: | Choux | 190 - 200 |
| 3 |
| 160 - 170 | 30 - 35 | |
Shortcrust |
| than one | 190 - 200 |
| 3 |
| 190 - 200 | 15 - 20 |
Flaky |
| 210 - 220 |
| 3 |
| 210 - 220 | 25 - 40 | |
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Puff |
| 210 - 220 |
| 3 |
| 210 - 220 | 25 - 40 | |
Plate Tarts |
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| 180 - 190 |
| 3 |
| 190 - 200 | 25 - 45 |
Quiches/Flans |
| 170 - 180 |
| 3 |
| 190 - 200 | 25 - 45 | |
Scones |
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| 210 - 220 |
| 3 |
| 220 - 230 | 8 - 12 |
Note: Shelf positions are counted from the bottom upwards.
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