Using the Main Oven
Main oven baking guide
The cooking times given below are only approximate, because the size and type of cooking dish will influence cooking times, as will personal preference.
The times given in the following guide are based on a preheated oven. If the oven is not preheated you may need to extend the cooking time.
Because a fan oven has an even temperature throughout the oven, no shelf positions have been given, and there is no need to interchange dishes onto different shelves part way through cooking as with a conventional oven.
Item | Temperature | Approximate |
| ˚C | cooking time |
|
|
|
Small cakes | 170 - 180 | 20 - 25 mins |
Whisked sponge | 170 | 15 - 20 mins |
Swiss roll | 190 | 8 - 12 mins |
Victoria sandwich | 170 | 25 - 35 mins |
(2 x 205mm / 8”) shallow tins |
|
|
Semi rich fruit cake | 140 | 21⁄2 - 31⁄2 hours |
(230mm / 9” deep tin) |
|
|
Scones | 210 - 220 | 10 - 15 mins |
Meringues | 90 - 100 | 2 - 3 hours |
|
|
|
Shortcrust pastry | 200 | Depending on size & |
Puff / flaky pastry | 210 | type of cooking dish, |
Choux pastry | 200 | and also the filling. |
|
|
|
Biscuits | 160 - 200 | 10 - 20 mins |
Bread - 500g (1lb) loaf | 210 | 20 - 30 mins |
Sponge pudding | 150 | 45 mins - 1 hour |
Milk pudding | 150 | 11⁄2 - 13⁄4 hours |
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