18
Baking chart
Please note:
The settings in the following chart are guidelines only. Follow the instructions in your recipe or on food packaging and be prepared to adjust the oven settings and baking times to achieve the best possible results for you.
Shelf positions are counted from the base up (1 is the lowest, 6 the highest).
Position the flat oven shelf before you turn the oven on, then preheat the oven to the required temperature. Place items in the oven only when the long tone has sounded and the temperature dial halo has turned from red to white.*
Food | Shelf position | Best function | Temperature (OC) | Time | |
Sponge | 2 | Fan Forced | 160 | 30 mins | |
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Small cakes | 2 | Bake | |||
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Scones | 2 | Fan Bake | |||
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Custard tart | 1 | Classic Bake | 220, then 180** | 10, then | |
mins** | |||||
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Light fruit cake | 2 | Fan Forced | 1 hr 30 mins | ||
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Cookies | 2 | Fan Bake | |||
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Meringues | 1 | Bake | 1 hr | ||
Muffins | 2 | Bake | |||
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Pizza | 2 | Fan Bake | 210 | ||
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Rich fruit cake | 2 | Fan Forced | (time will vary | ||
depending on | |||||
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Bread rolls | 1 | Fan Forced | |||
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Pastry case | 2 | Bake | 15 + 5 mins | ||
(baked ‘blind’) | |||||
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Apple pie | 1 | Bake | |||
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*Note: the colour change and tone may occur some time after the set temperature has been reached. This is
** This is a