SECOND OVEN COOKING CHART
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FOOD |
| SHELF | COOKING | APPROX | |||
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| POSITION | TEMP°C | COOK TIME (m) | |||
Biscuits |
| 1 | 170 | - 190 | 10 | - 20 | |
Bread |
| 1* | 200 | - 220 | 25 | - 30 | |
Bread rolls/buns |
| 1 | 200 | - 220 | 15 | - 20 | |
Cakes: | Small & Queen | 1 | 180 | - 190 | 18 | - 25 | |
| Sponges | 1 | 160 | - 170 | 18 | - 20 | |
| Victoria Sandwich | 1 | 160 | - 170 | 18 | - 25 | |
| Madeira | 1 | 140 | - 150 | 1¼ - 1½h | ||
| Rich Fruit | 1 | 140 | - 150 | 2¼ - 2½h | ||
| Christmas | 1 | 130 | - 140 | 3 - 4½h | ||
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| depends on size | ||
| Gingerbread | 1 | 140 | - 150 | 1¼ - 1½h | ||
| Meringues | 1 | 90 | - 100 | 2½ - 3h | ||
| Flapjack | 1 | 170 | - 180 | 25 | - 30 | |
| Shortbread | 1 | 140 | - 150 | 45 | - 65 | |
Casseroles: | Beef/Lamb | 1* | 140 | - 160 | 2½ | - 3h | |
| Chicken | 1* | 180 | - 190 | 1¼ - 1½h | ||
Convenience Foods |
| Follow | manufacturer’s instructions | ||||
Fish |
| 1 | 170 | - 190 | 20 | - 30 | |
Fish Pie (Potato Topped) | 1* | 190 | - 200 | 20 | - 25 | ||
Fruit Pies, Crumbles | 1 | 190 | - 200 | 40 | - 50 | ||
Milk Puddings |
| 1 | 140 | - 150 | 1½ - 2h | ||
Pasta Lasagne etc. |
| 1 | 170 | - 180 | 40 | - 45 | |
Pastry: | Choux | 1 | 180 | - 190 | 30 | - 35 | |
| Eclairs, Profiteroles | 1 | 170 | - 180 | 20 | - 30 | |
| Flaky/Puff Pies | 1* | 210 | - 220 | 25 | - 40 | |
Shortcrust | Mince Pies | 1 | 190 | - 200 | 15 | - 20 | |
| Meat Pies | 1* | 190 | - 210 | 25 | - 35 | |
| Quiche, Tarts, Flans | 1 | 180 | - 200 | 25 | - 45 | |
Roasting Meat, Poultry | 1* | 160 | - 180 | see roasting chart | |||
Scones |
| 1 | 220 | - 230 | 8 | - 12 | |
Shepherd’s Pie |
| 1* | 190 | - 200 | 30 | - 40 | |
Soufflés |
| 1 | 170 | - 180 | 20 | - 30 | |
Vegetables: | Baked Jacket Potatoes | 1 | 180 | - 190 | 1 - 1½h | ||
| Roast Potatoes | 1 | 180 | - 190 | 1 - 1½h | ||
Yorkshire Puddings: Large | 1 | 200 | - 210 | 25 | - 40 | ||
| Individual | 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 upwards.
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