Creda H150E manual Oven Temperature Chart Baking, Scones, Runners 1, Runner 4 from, Runner 5 from

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 61/2 "-7" tins 11/4-11/2hrs		Runner 2 from
(large)	8"-9" tins 2-21/2hrs		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)
			from bottom of oven
Puff Pastry	approx. 220˚C
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	100/110˚C Large 31/2 -41/2hrs		Runner 1 from
	Small 21/2 -3 hrs		bottom of oven

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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