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

	FOOD	OVEN SHELF	COOKING	APPROX
		POSITION	TEMP (°C)	COOK TIME (MINS)

Biscuits		3	190-200	10-20
Flapjacks		3	180-190	25-30
Shortbread		3	150-160	45-65
Bread		2	220	30
Bread rolls/buns		2	220	30
Casseroles - beef		3	140-150	2-3 hours
Chicken casserole		3	180-190	1½ hours
Cakes:	Small & Queen	3	180-190	20-25
	Victoria sandwich	2	180-190	20-25
	Gingerbread	3	150-160	1¼-1½ hours
	Madeira	2	140-150	1-1¼ hours
	Rich fruit	2	150-160	2¼-2¾ hours
	Christmas	1	140-150	Depending on size 3-4½h
	Meringues	3	100	2½-3 hours
Convenience foods		2	Follow instructions on the pack
Fish		2	180-190
Fish		2	180-190	20-30
Fish pie (potato topped)		3	200-210	20-25
Shepherds pie		3	200-210	30-35
Fruit pies and crumbles		3	210-220	40-45
Milk puddings		3	150-160	1½-2 hours
Pastry:	Choux - Chocolate eclairs	4	200-210	20-25
	Profiteroles	4	200-210	20-25
	Shortcrust - Mince pies	3	200-210	15-20
	Flaky/puff pies	3	220-230	30-40
Quiche Lorraine/tarts/flans		3	200-210	30-45
Meat pie		3	200-210	30-45
Plate tarts/pies		3	200-210	30-45
Scones		2	230-240	8-12
Soufflés		3	200	30-40
Roasting meat, poultry		2	180-200	See Roasting Chart
Pasta e.g. Lasagne		2	200	30-40
Vegetable dishes:		3	200	1½ hours
	Baked jacket potatoes	3	200	1-1½ hours
	Baked stuffed marrow	3	200	30-35
	Baked stuffed tomatoes	3	190	20-25
	Roast potatoes	3	200-220	1-1½ hours
Yorkshire puddings: (large)		3	230	35-40
	(individual)	3	230	35-40