USING THE OVENS
Baking guide
Dish | Recommended | Suggested | Approximate | ||
| temperature ˚C | shelf | cooking time | ||
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| position | (preheated oven) |
| Fanned |
| Conventional | ||
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| (counted from bottom up) |
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Scones | 180 |
| 220 | 3 & 5 | 8 - 15 |
Meringues | 110 |
| 110 | 1 | 2 - 3 hrs |
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Cakes |
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Small cakes | 160 |
| 190 | 2 & 4 | 15 - 25 mins |
Whisked sponge | 160 |
| 190 | 3 | 15 - 20 mins |
Swiss roll | 170 |
| 200 | 3 | 10 - 12 mins |
Victoria sandwich | 160 |
| 180 | 3 | 20 - 30 mins |
(2 x 180mm / 7”) |
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Genoese sponge | 160 |
| 180 | 3 | 20 - 25 mins |
Madeira (180mm / 7”) | 160 |
| 180 | 2 | 1hr - 11⁄4 hrs |
Semi rich fruit cake | 130 |
| 150 | 2 | 21⁄2 - 3hrs |
(205mm /8”) |
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Christmas cake | depending on | 2 | depending on | ||
(205mm / 8”) | recipe |
| recipe | ||
Dundee cake | 130 |
| 150 | 2 | 21⁄2 - 3hrs |
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(205mm / 8”) |
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Pastry |
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Flaky / Puff | 180 |
| 220 | top - middle | depending on |
Shortcrust | 170 |
| 200 | top - middle | recipe and type |
Choux | 170 |
| 200 | top - middle | of filling |
Plate tarts | 170 |
| 200 | top - middle |
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(2 x 180mm / 7”) |
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Biscuits |
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Shortbread rounds | 160 |
| 190 | top - middle | 20 - 25 mins |
Nut brownies | 170 |
| 200 | top - middle | 20 - 25 mins |
Brandy snaps | 160 |
| 180 | top - middle | 10 - 12 mins |
Flapjacks | 160 |
| 180 | top - middle | 20 - 25 mins |
Ginger nuts | 160 |
| 180 | top - middle | 10 - 20 mins |
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