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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| 3 - 4 | ||
Bread |
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| 3 | ||
Casseroles |
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| Shelf | 3 | ||
Cakes: | Small and queen | 3 | ||||
| Sponges |
| positions | 3 | ||
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| are not | ||||
| Madeira |
| 3 | |||
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| critical but | ||||
| Rich Fruit |
| 3 | |||
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| ensure that | ||||
| Christmas |
| 1 - 3 | |||
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| oven | ||||
| Meringues | 3 | ||||
| shelves are | |||||
Fish |
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| 3 | |||
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| evenly | ||||
Fruit Pies and Crumbles |
| 3 | ||||
| spaced | |||||
Milk Puddings |
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| 3 | |||
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| when more | ||||
Pastry: | Choux | } | than one is |
| 3 - 4 | |
| Shortcrust | used. |
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| Flaky |
| 3 | |||
| Puff |
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Plate Tarts |
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| 180 | 1 - 3 | |
Quiches/Flans |
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| 1 - 3 | ||
Scones |
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| 3 | 230 | |
Roasting: | Meat & Poultry |
| 3 | |||
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