18
Conventional Oven - Cooking Chart BAKING
Food

Conventional Oven Cooking

Pre-
heat Temperature and Time Position in Ove n
from bottom
Scones Yes 220/230°C approx. 10-15 mins. Runners 1 & 4
Small Cakes Yes 190/200°C approx. 20-25 mins. Runners 1 & 4
Victoria Sandwich Yes 180/190°C 6½"-7" tins approx. 20 mins.
8"-8½" tins approx. 30 mins. Runners 1 & 4
Sponge Sandwich
(Fatless) Yes 19 0/200 °C 7" tins 15-2 0 mins. Runners 1 & 4
Swiss Roll Yes 200/210°C approx. 10-15 mins. Runner 4
Semi-rich Cakes Yes 160/170°C 61½-7" tins 1¼" -1½" hours 8"-9"
tins 2"-2½" hours Runner 3
Shortcrust Pastry Yes 2 00/210°C depending on use Runners 2 & 5
Puff Pastry Yes 200/210°C approx. depending on use Runners 2 & 5
Yorkshire Pudding Yes 210/220°C 45-50 mins. Runner 5
Individual Yorkshire
Puddings Yes 210/220°C approx. 20-25 mins. Runner 5
Milk Pudding Yes 150/160°C approx. 2"-2½" hours Runner 2
Baked Custard Yes 150/160°C approx. 45-55 mins. Runner 2
Bread Yes 230°C 50-60 mins reducing to 210/220°C
230°C 45-50 mins after first 10 minutes Runne rs 1 & 4
Meringues Yes 100/110°C Large3½"-4½" hours
Small 2½"-3" hours Runner 2

Note:

If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed.

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