USING THE TOP OVEN
Top oven baking guide
Cooking times
These times are based on cooking in a preheated oven.
These cooking times are approximate, because the size and type of cooking dish will influence time as will personal preferences.
Shelf positions
As a general guide, when cooking frozen or chilled food, use the highest possible shelf position, while allowing some clearance between the food and the top element. Follow the instructions given on packaging.
Cooking temperatures
The temperature settings and times given in the Baking Guides are based on dishes made with block margarine. If soft tub margarine is used, it may be necessary to reduce the temperature setting. If a recipe gives a different temperature setting to that shown in the guide, the recipe instruction should be followed.
Because the top oven is more compact, it may be necessary to reduce cooking temperatures specified in recipes by up to 20˚C.
Use the baking guide as a reference for determining which temperatures to use.
Item | Temperature | Shelf | Approximate |
| ˚C | position | cooking time |
|
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|
Small cakes | 180 | 1 | 15 - 20 mins |
Victoria sandwich | 160 | 1 | 20 - 25 mins |
(2 x 180mm / 7”) |
|
|
|
Swiss roll | 200 | 1 | 8 - 12 mins |
Semi rich fruit cake | 140 | 1 | 21⁄4 - 23⁄4 hours |
(180mm x 7”) |
|
|
|
Scones | 215 | 1 | 10 - 15 mins |
Meringues | 90 - 100 | 1 | 2 - 3 hours |
|
|
|
|
Shortcrust pastry | 200 - 210 | 1 | Depends on size & |
Puff / flaky pastry | 200 - 210 | 1 | type of cooking dish |
Choux pastry | 200 - 210 | 1 | & also the filling |
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|
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Biscuits | 160 - 200 | 2 | 10 - 20 mins |
Sponge pudding | 150 | 1 | 30 - 45 mins |
Milk pudding | 140 | 1 | 2 - 21⁄2 hours |
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