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