Oven Cooking Chart

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature by 10°C to suit individual preferences and requirements.

		FAN OVEN			TOP OVEN

FOOD		SHELF	COOKING	SHELF	COOKING	APPROX
		POSITION	TEMP °C	POSITION	TEMP°C	COOK TIME (m)
Biscuits			180-190	1	170-190	10-20
Bread		Shelf	200-220	1*	200-220	25-30
Bread rolls/buns		Shelf	200-220	1	200-220	15-20
Bread rolls/buns			200-220	1	200-220	15-20
Cakes:	Small & Queen		160-170	1	180-190	18-25
	Sponges		160-170	1	160-170	18-20
	Victoria Sandwich	positions	160-170	1	160-170	18-25
	Madeira		140-150	1	140-150	1¼-1½h
	Rich Fruit		130-140	1	140-150	2¼-2½h
	Christmas	are not	130-140	1	130-140	3-4½h
						depends on size
	Gingerbread		140-150	1	140-150	1¼-1½h
	Meringues	critical	80-100	1	90-100	2½-3h
	Flapjack		170-180	1	170-180	25-30
	Shortbread		130-140	1	140-150	45-65
Casseroles:	Beef/Lamb	but ensure	140-160	1*	140-160	2½-3h
	Chicken		180-190	1*	180-190	1¼-1½h
Convenience Foods			Follow	manufacturer’s	instructions
Fish		that oven	170-190	1	170-190	20-30
Fish Pie (Potato Topped)			190-200	1*	190-200	20-25
Fruit Pies, Crumbles			190-200	1	190-200	40-50
Milk Puddings			130-140	1	140-150	1½-2h
Pasta Lasagne etc.		shelves are	190-200	1	170-180	40-45
Pastry:	Choux		190-200	1	180-190	30-35
	Eclairs, Profiteroles		170-180	1	170-180	20-30
	Flaky/Puff Pies	evenly	210-220	1*	210-220	25-40
Shortcrust	Mince Pies		190-200	1	190-200	15-20
	Meat Pies		190-210	1*	190-210	25-35
	Quiche, Tarts, Flans	spaced	180-210	1	180-200	25-45
Roasting Meat, Poultry			160-180	1*	160-180	see roasting chart
Scones		when more	210-220	1	220-230	8-12
Shepherd’s Pie			190-200	1*	190-200	30-40
Soufflés			170-180	1	170-180	20-30
Vegetables:	Baked Jacket Potatoes	than one is	180-190	1	180-190	1-1½h
	Roast Potatoes		180-190	1	180-190	1-1½h
Yorkshire Puddings: Large		used	210-220	1	200-210	25-40
	Individual		200-210	1	200-210	15-25

* = Shelf on the oven base

NOTE: Shelf positions are counted from the bottom of the oven.