24

Main Oven Temperature Char t - Baking

Note:Always refer to cookery notes before using the oven. If soft tub margarine is used

for cakes, temperatures recommended by the manufacturer should be followed.

Temperatures recommended in this chart refer to cakes made with block margarine or

butter only.

Food Preheat Temperature and Time Position in oven

from bottom

Scones Yes 220/230˚C approx. 10-15 mins Runners 1 and 4
Small Cakes Yes 190/200˚C approx. 20-25 mins Runners 1 and 4
Victoria Sandwich Yes 180/190˚C 61/2 - 7" tins approx. 20mins
8 - 81/2" tins approx. 30mins Runners 1 and 4
Sponge Sandwich
(Fatless) Yes 190/200˚C 7"tins 15-20 mins Runners 1 and 4
Meringue Yes 100/110˚C Large 31/2 - 41/2 hrs
Small 21/2 - 3hrs Runner 1
Swiss Roll Yes 200/210˚C approx. 10-15 mins Runner 4
Semi-rich Cakes
(large) Yes 160/170˚C 61/2 - 7" tins 11/4 - 11/2 hrs
8 - 9" tins 2- 21/2 hrs Runner 3
Christmas Cake Yes 140/150˚C - dependant on size and richness
of mixture. Runner 3
Shortcrust Pastry Yes 200/210˚C depending on use. Runners 2 and 5
Puff Pastry Yes 220˚C approx. depending on use. Runners 2 and 5
Yorkshire Pudding Yes 210/220˚C 45-50 mins Runner 5
Individual Yorkshire
Puddings Yes 210/220˚C approx. 20-35 mins Runner 5
Milk Puddings Yes 150/160˚C approx. 2- 21/2 hrs Runner 2
Baked Egg Custard Yes 150/160˚C approx. 45-55 mins Runner 2
Bread (full oven)
Bread (single loaf) Yes 230˚C 50-60 mins reducing to 210/220˚C
230˚C 45-50 mins after first 10 mins Runners 1 and 4