TOP OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements.
Note: Shelf positions are counted from the bottom upwards.
FOOD |
| SHELF | TEMP (°C) | TIME (mins) |
|
| POSITION |
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Biscuits |
| 3 | 170 | 10 - 15 |
Bread |
| 3 | 210 - 220 | 25 - 30 |
Bread Rolls / Buns | 3 | 210 | 10 - 20 | |
Cakes: | Small & Queen | 3 | 180 - 190 | 18 - 25 |
| Sponges | 2 | 180 - 190 | 18 - 25 |
| Victoria Sandwich | 2 | 180 - 190 | 18 - 25 |
| Madeira | 3 | 150 - 160 | 1¼ - 1½h |
| Rich Fruit | 3 | 140 - 150 | 2¼ - 2½h |
| 9" Christmas | 1 | 130 - 140 | 3½ - 4½h |
| Gingerbread | 3 | 150 - 160 | 1¼ - 1½h |
| Meringues | 3 | 80 - 100 | 2½ - 3h |
| Flapjack | 3 | 180 - 190 | 20 - 30 |
| Shortbread | 3 | 140 - 150 | 45 - 60 |
Baked Custard | 3 | 160 - 170 | 50 - 60 | |
Casseroles : Beef / Lamb | 2 | 150 - 160 | 2½ - 3h | |
| Chicken | 2 | 180 - 190 | 1¼ - 1½h |
Convenience Foods | 3 | According to manufacturers instructions | ||
Fish |
| 3 | 170 - 190 | 20 - 25 |
Fish Pie - potato topped | 3 | 200 - 210 | 25 - 35 | |
Fruit Pies, Crumbles | 3 | 190 - 200 | 40 - 50 | |
Milk Puddings |
| 3 | 140 - 150 | 2 - 2½h |
Pasta / Lasagne etc. | 3 | 190 - 200 | 30 - 40 | |
Pastry : | Choux - eclairs/profiteroles | 3 | 190 - 200 | 20 - 30 |
| Flaky / Puff pies | 3 | 200 | 25 - 35 |
| Shortcrust | 3 | 190 - 200 | 30 - 40 |
| Mince pies | 3 | 190 - 200 | 15 - 20 |
| Meat pies | 3 | 210 - 220 | 25 - 35 |
| Quiche, Tarts, Flans | 3 | 190 - 200 | 40 - 50 |
Roast Meat / Poultry | 1 | 160 - 180 | See Roasting Chart | |
Scones |
| 3 | 220 | 8 - 10 |
Shepherds Pie | 3 | 200 - 210 | 25 - 35 | |
Soufflés |
| 3 | 190 - 200 | 20 - 30 |
Vegetables : Baked Jacket Potatoes | 3 | 190 - 200 | 1 - 1½h | |
| Roast Potatoes | 3 | 200 - 210 | 1 - 1½h |
Yorkshire Puddings - large | 3 | 210 - 220 | 25 - 35 | |
| - individual | 3 | 210 - 220 | 15 - 20 |
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