Temperature recipe guide
MARK | APPROX. | HEAT OF | TYPE OF DISH TO COOK | |
TEMP. | OVEN | |||
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1/2 | 125°C | Very cool | Meringue cakes, | |
| 257°F | oven | slow cooking items | |
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1 | 140°C | Cool | Milk puddings, very rich fruit | |
| 275°F | oven | cakes, i.e., Christmas | |
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2 | 150°C | Cool or | Stews, casseroles, braising, | |
| 300°F | slow oven | rich fruit cakes, i.e., Dundee | |
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3 | 160°C | Cool or | Biscuits, rich plain cakes | |
| 325°F | slow oven | i.e., Madeira. Low temp. roasting | |
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4 | 180°C | Warm | Plain cakes, Victoria | |
| 350°F | oven | sandwich, raised meat pies | |
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5 | 190°C | Moderate | Small cakes, savoury flans, | |
| 375°F | oven | fish | |
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6 | 200°C | Fairly hot | Plain cakes and buns, swiss rolls, | |
| 395°F | oven | fruit pies. High temp. roasting | |
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7 | 220°C | Hot oven | Bread and bread rolls etc., scones, | |
| 430°F |
| flaky and rough puff pastry, | |
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| yorkshire pudding | |
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8 | 230°C | Moderately | Sausage rolls, mince pies, puff | |
| 450°F | hot oven | pastry, pizza | |
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9 | 240°C | Very hot | Browning ready cooked dishes | |
| 465°F | oven |
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