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
Shelf positions are counted from the bottom of the 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) | ||||
Biscuits |
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| 180 | - 190 | 1 | 170 | - 190 | 10 | - 20 | |
Bread |
| Shelf | 200 | - 220 | 1* | 200 | - 220 | 25 | - 30 | |
Bread rolls/buns |
| 200 | - 220 | 1 | 200 | - 220 | 15 | - 20 | ||
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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 | |
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| 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 |
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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 |
| shelves | 130 | - 140 | 1 | 140 | - 150 | 1½ - 2h | ||
Pasta Lasagne etc. |
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| 190 | - 200 | 1 | 170 | - 180 | 40 | - 45 | |
Pastry: | Choux | are | 190 | - 200 | 1 | 180 | - 190 | 30 | - 35 | |
| Eclairs, Profiteroles |
| 170 | - 180 | 1 | 170 | - 180 | 20 | - 30 | |
| Flaky/Puff Pies |
| 210 | - 220 | 1* | 210 | - 220 | 25 | - 40 | |
Shortcrust | Mince Pies | evenly | 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 | ||||
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Scones |
| when more | 210 | - 220 | 1 | 220 | - 230 | 8 | - 12 | |
Shepherd’s Pie |
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| 190 | - 200 | 1* | 190 | - 200 | 30 | - 40 | |
Soufflés |
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| 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 | |
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* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
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