Cooking Chart - Fan and
Conventional Oven
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.
NOTE: Shelf positions are counted from bottom of the oven.
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| Fan Oven | Conventional Oven | ||
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Food |
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| Shelf | Cooking | Shelf | Cooking |
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| Position | Temp (°C) | Position | Temp (°C) |
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Biscuits |
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| 2 - 3 | ||
Bread |
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| 2 | ||
Casseroles |
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| Shelf | 2 | ||
Cakes: | Small and queen | 2 | ||||
| Sponges |
| positions | 2 | ||
| Madeira |
| are not | 2 | ||
| Rich Fruit |
| critical but | 2 | ||
| Christmas |
| ensure that | 1 - 2 | ||
| Meringues | oven | 2 | |||
Fish |
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| shelves are | 2 | ||
Fruit Pies and Crumbles |
| evenly | 2 | |||
Milk Puddings |
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| spaced | 2 | ||
Pastry: | Choux | } | when more |
| 2 - 3 | |
| Shortcrust | than one is |
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| Flaky | used. | 2 | |||
| Puff |
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Plate Tarts |
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| 180 | 1 - 2 | |
Quiches/Flans |
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| 1 - 2 | ||
Scones |
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| 2 | 230 | |
Roasting: | Meat & Poultry |
| 2 | |||
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