Using the Top Oven
Important:
As part of the cooking process, hot air is expelled through a vent at the top of the oven(s).
When opening the oven door, care should be taken to avoid any possible contact with potentially hot air, since this may cause discomfort to people with sensitive skin. We recommend that you hold the underneath of the oven door handle.
Top oven baking guide
Cooking times
The cooking times given in the following guide are based on a preheated oven, if you don’t preheat the oven the cooking times may need to be extended.
Cooking temperatures
Because the top oven is more compact it may be necessary to reduce the cooking temperatures specified in recipes by up to 20˚C. Use the following guide as a reference for determining temperatures to use.
Item | Temperature | Shelf | Approximate | |
| at ˚C | Position | Cooking Time | |
|
|
|
|
|
Small cakes | 180 |
| 15 - 20 mins | |
Victoria sandwich | 160 |
| 20 - 25 mins | |
(2 x 180mm / 7”) | (side by side) |
|
| |
Swiss roll | 200 |
| 8 - 12 mins | |
Semi rich fruit cake | 140 |
| low | 21⁄2 - 3 hours |
(180mm / 7” deep tin) |
|
|
|
|
Scones | 215 |
| middle | 10 - 15 mins |
Meringues | 90 - 100 | low | 2 - 3 hours | |
|
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|
| |
Shortcrust pastry | 200 - 210 | Depends on size & | ||
Puff / flaky pastry | 200 | - 210 | type of cooking dish | |
Choux pastry | 200 - 210 | & also the filling | ||
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| |
Biscuits | 160 - 200 | middle | 10 - 20 mins | |
Sponge pudding | 150 |
| 30 - 45 mins | |
Milk pudding | 140 |
| low | 2 - 21⁄2 hours |
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