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 |
|
| 1 | 10 – 20 | |||
Bread |
| Shelf | 1* | 25 – 30 | |||
Bread rolls/buns |
| 1 | 15 – 20 | ||||
|
| ||||||
Cakes: | Small & Queen |
| 1 | 18 | |||
| Sponges |
| 1 | 18 | - 20 | ||
| Victoria Sandwich | positions | 1 | 18 | |||
| Madeira |
| 1 | 1¼ - 1½h | |||
| Rich Fruit |
| 1 | 2¼ - 2½h | |||
| Christmas | are not | 1 | 3 – 4½h | |||
|
|
|
|
|
| depends on size | |
| Gingerbread |
| 1 | 1¼ - 1½h | |||
| Meringues | critical | 1 | 2½ - 3h | |||
| Flapjack |
| 1 | 25 | - 30 | ||
| Shortbread |
| 1 | 45 | - 65 | ||
Casseroles: | Beef/Lamb | but ensure | 1* | 2½ - 3h | |||
| Chicken |
| 1* | 1¼ - 1½h | |||
Convenience Foods |
| Follow | manufacturer’s | instructions |
|
| |
Fish |
| that oven | 1 | 20 | - 30 | ||
Fish Pie (Potato Topped) |
| 1* | 20 | - 25 | |||
Fruit Pies, Crumbles |
| 1 | 40 | - 50 | |||
Milk Puddings |
|
| 1 | 1½ - 2h | |||
Pasta Lasagne etc. |
| shelves are | 1 | 40 | - 45 | ||
Pastry: | Choux |
| 1 | 30 | - 35 | ||
| Eclairs, Profiteroles |
| 1 | 20 | - 30 | ||
| Flaky/Puff Pies | evenly | 1* | 25 | - 40 | ||
Shortcrust | Mince Pies |
| 1 | 15 | - 20 | ||
| Meat Pies |
| 1* | 25 | - 35 | ||
| Quiche, Tarts, Flans | spaced | 1 | 25 | - 45 | ||
Roasting Meat, Poultry |
| 1* | see roasting chart | ||||
Scones |
| when more | 1 | 8 - 12 | |||
Shepherd’s Pie |
|
| 1* | 30 - 40 | |||
Soufflés |
|
| 1 | 20 - 30 | |||
Vegetables: | Baked Jacket Potatoes | than one is | 1 | 1 – 1½h | |||
| Roast Potatoes |
| 1 | 1 – 1½h | |||
Yorkshire Puddings: Large | used | 1 | 25 - 40 | ||||
| Individual |
| 1 | 15 - 25 | |||
* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
22