OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements.
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FOOD |
| SHELF | COOKING | APPROXIMATE |
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| POSITION | TEMP (°C) | COOK TIME (m) |
Biscuits |
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| 180 - 190 | 10 - 20 |
Bread |
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| 200 - 220 | 25 - 30 |
Bread rolls/buns |
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| 200 - 220 | 15 - 20 |
Cakes: | Small & Queen | Shelf | 160 - 170 | 18 - 25 |
| Sponges |
| 160 - 170 | 18 - 20 |
| Victoria Sandwich |
| 160 - 170 | 18 - 25 |
| Madeira | positions | 140 - 150 | 1¼ - 1½h |
| Rich Fruit |
| 130 - 140 | 2¼ - 2½h |
| Christmas |
| 130 - 140 | 3 - 4½h |
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| are not |
| depends on size |
| Gingerbread |
| 140 - 150 | 1¼ - 1½h |
| Meringues |
| 80 - 100 | 2½ - 3h |
| Flapjack | critical | 170 - 180 | 25 - 30 |
| Shortbread |
| 130 - 140 | 45 - 65 |
Casseroles: | Beef/Lamb |
| 140 - 160 | 2½ - 3h |
| Chicken | but ensure | 180 - 190 | |
Convenience Foods |
| Follow manufacturer’s | instructions | |
Fish |
|
| 170 - 190 | 20 - 30 |
Fish Pie (Potato Topped) | that oven | 190 - 200 | 20 - 25 | |
Fruit Pies, Crumbles |
| 190 - 200 | 40 - 50 | |
Milk Puddings |
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| 130 - 140 | 1½ - 2h |
Pasta Lasagne etc. |
| shelves are | 190 - 200 | 40 - 45 |
Pastry: | Choux |
| 190 - 200 | 30 - 35 |
| Eclairs, Profiteroles |
| 170 - 180 | 20 - 30 |
| Flaky/Puff Pies | evenly | 210 - 220 | 25 - 40 |
Shortcrust | Mince Pies |
| 190 - 200 | 15 - 20 |
| Meat Pies |
| 190 - 210 | 25 - 35 |
| Quiche, Tarts, Flans | spaced | 180 - 210 | 25 - 45 |
Roasting Meat, Poultry |
| 160 - 180 | See roasting chart | |
Scones |
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| 210 - 220 | 8 - 12 |
Shepherd’s Pie |
| when more | 190 - 200 | 30 - 40 |
Soufflés |
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| 170 - 180 | 20 - 30 |
Vegetables: | Baked Jacket |
| 180 - 190 | 1 - 1½h |
| Roast Potatoes | than one is | 180 - 190 | 1 - 1½h |
Yorkshire Puddings: Large |
| 210 - 220 | 25 - 40 | |
| Individual | used | 200 - 210 | 15 - 25 |
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* = Shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
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