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.
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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 | 2 crk. | 170 - 190 | 10 | - 20 | |
Bread |
| Shelf | 200 - 220 | 1 crk.* | 200 - 220 | 25 | - 30 | |
Bread rolls/buns |
| 200 - 220 | 1 crk. | 200 - 220 | 15 | - 20 | ||
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Cakes: | Small & Queen |
| 160 - 170 | 2 crk. | 180 - 190 | 18 | - 25 | |
| Sponges |
| 160 - 170 | 2 crk. | 160 - 170 | 18 | - 20 | |
| Victoria Sandwich | positions | 160 - 170 | 2 crk. | 160 - 170 | 18 | - 25 | |
| Madeira |
| 140 - 150 | 1 crk. | 140 - 150 | 1¼ - 1½h | ||
| Rich Fruit |
| 130 - 140 | 1 crk. | 130 - 140 | 2¼ - 2½h | ||
| Christmas | are not | 130 - 140 | 1 crk. | 130 - 140 | 3 | - 4½h | |
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| depends on size | ||
| Gingerbread |
| 140 - 150 | 1 crk. | 140 - 150 | 1¼ - 1½h | ||
| Flapjack | critical | 170 - 180 | 1 crk. | 170 - 180 | 25 - 30 | ||
| Shortbread |
| 130 - 140 | 1 crk. | 140 - 150 | 45 | - 65 | |
Casseroles: | Beef/Lamb |
| 140 - 160 | 1 crk.* | 140 - 160 | 2½ - 3h | ||
| Chicken | but ensure | 180 - 190 | 1 crk.* | 180 - 190 | 1¼ - 1½ | ||
Convenience Foods |
| Follow | manufacturer’s | instructions |
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Fish |
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| 170 - 190 | 1 crk. | 170 - 190 | 20 | - 30 | |
Fish Pie (Potato Topped) | that oven | 190 - 200 | 1 crk.* | 190 - 200 | 20 | - 25 | ||
Fruit Pies, Crumbles |
| 190 - 200 | 1 crk. | 190 - 200 | 40 | - 50 | ||
Milk Puddings |
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| 130 - 140 | 1 crk. | 140 - 150 | 1½ - 2h | ||
Pasta Lasagne etc. |
| shelves | 190 - 200 | 1 crk. | 170 - 180 | 40 | - 45 | |
Pastry: | Choux |
| 190 - 200 | 1 crk. | 180 - 190 | 30 | - 35 | |
| Eclairs, Profiteroles | are | 170 - 180 | 1 crk. | 170 - 180 | 20 | - 30 | |
| Flaky/Puff Pies |
| 210 - 220 | 1 crk.* | 210 - 220 | 25 | - 40 | |
Shortcrust | Mince Pies |
| 190 - 200 | 1 crk. | 190 - 200 | 15 | - 20 | |
| Meat Pies | evenly | 190 - 210 | 1 crk.* | 190 - 210 | 25 | - 35 | |
| Quiche, Tarts, Flans |
| 180 - 210 | 1 crk. | 180 - 200 | 25 | - 45 | |
Roasting Meat, Poultry | spaced | 160 - 180 | 1 crk.* | 160 - 180 | see roasting | |||
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Scones |
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| 210 - 220 | 2 crk. | 220 - 230 | 8 | - 10 | |
Shepherd’s Pie |
| when more | 190 - 200 | 1 crk.* | 190 - 200 | 30 | - 40 | |
Soufflés |
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| 170 - 180 | 1 crk. | 170 - 180 | 20 | - 30 | |
Vegetables: | Baked Jacket Potatoes |
| 180 - 190 | 1 crk. | 180 - 190 | 1 - 1½ | ||
| Roast Potatoes | than one is | 180 - 190 | 1 crk. | 180 - 190 | 1 - 1½ | ||
Yorkshire Puddings: Large | 210 - 220 | 1 crk. | 200 - 210 | 25 | - 40 | |||
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| Individual | used | 200 - 210 | 1 crk. | 200 - 210 | 15 | - 25 | |
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crk. = cranked shelf |
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* or on a straight shelf on the oven base |
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Note: Shelf positions are counted from the bottom of the oven.
Do not use the cranked shelf from the grill in the main oven.
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