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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| FAN OVEN |
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| TOP OVEN | ||
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| FOOD | SHELF | COOKING |
| SHELF |
| COOKING | APPROX |
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| POSITION | TEMP (°C) |
| POSITION |
| TEMP (°C) | COOK TIME (m) |
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Biscuits |
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| 1 crk |
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Bread |
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| 1 crk* |
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Bread rolls/buns | Shelf |
| 1 crk |
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Cakes: | Small & Queen |
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| 1 crk |
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| Sponges |
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| 1 crk |
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| Victoria Sandwich | positions |
| 1 crk |
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| Madeira |
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| 1 crk |
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| Rich fruit |
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| 1 crk |
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| Christmas | are not |
| 1 crk |
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| depends on size |
| Gingerbread |
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| 1 crk |
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| Meringues | critical |
| 1 crk |
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| Flapjack |
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| 1 crk |
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| Shortbread |
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| 1 crk |
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Casseroles | Beef/Lamb | but ensure |
| 1 crk* |
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| Chicken |
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| 1 crk* |
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Convenience Foods |
| Follow manufacturer's instructions |
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Fish |
| that oven |
| 1 crk |
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Fish Pie (potato topped) |
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| 1 crk* |
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Fruit Pies, Crumbles |
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| 1 crk |
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Milk Puddings | shelves are |
| 1 crk |
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Pasta, Lasagne, etc. |
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| 1 crk |
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Pastry: | Choux |
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| 1 crk |
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| Eclairs, Profiteroles | evenly |
| 1 crk |
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| Flaky/Puff Pies |
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| 1 crk* |
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Shortcrust- | Mince Pies |
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| 1 crk |
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| Meat Pies | spaced |
| 1 crk* |
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| Quiche, Tarts, Flans |
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| 1 crk |
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Patés and Terrines |
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| 1 crk |
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Roasting Meat, Poultry | when more |
| 1 crk* |
| see Roasting chart | |||
Scones |
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| 1 crk |
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Shepherd's pie |
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| 1 crk* |
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Soufflés |
| than one is |
| 1 crk |
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Vegetables: Baked Jacket Potatoes |
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| 1 crk |
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| Roast Potatoes |
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| 1 crk |
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| Stuffed Marrow | used |
| 1 crk |
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| Stuffed Tomatoes |
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| 1 crk |
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Yorkshire Puddings: (large) |
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| 1 crk |
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| (individual) |
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| 1 crk |
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crk = cranked shelf
* or on a straight shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
Do not use the cranked shelf from the grill in the main oven.
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