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.

 

 

FAN OVEN

 

TOP OVEN

 

 

 

 

 

 

 

 

 

FOOD

 

SHELF

COOKING

SHELF

COOKING

APPROX

 

 

POSITION

TEMP °C

POSITION

TEMP °C

COOK TIME (m)

 

 

 

 

 

 

 

 

 

Biscuits

 

 

180-190

1 crk.

170-190

 

10 - 20

Bread

 

 

200-220

1 crk.*

200-220

 

25 - 30

Bread rolls/buns

 

Shelf

200-220

1 crk.

200-220

 

15 - 20

Cakes:

Small & Queen

 

160-170

1 crk.

180-190

 

18 - 25

 

Sponges

 

160-170

1 crk.

160-170

 

18 -20

 

Victoria Sandwich

positions

160-170

1 crk.

160-170

 

18 -25

 

Madeira

 

140-150

1 crk.

140-150

 

1¼ - 1½h

 

Rich Fruit

 

130-140

1 crk.

130-140

 

2¼ - 2½h

 

Christmas

are not

130-140

1 crk.

130-140

 

3 - 4½h

 

 

 

 

 

 

 

 

depends on size

 

Gingerbread

 

140-150

1 crk.

140-150

 

1¼ - 1½h

 

Meringues

critical

80-100

1 crk.

90-100

 

2½ - 3h

 

Flapjack

 

170-180

1 crk.

170-180

 

25 - 30

 

Shortbread

 

130-140

1 crk.

140-150

 

45 - 65

Casseroles:

Beef/lamb

but ensure

140-160

1 crk.*

140-160

 

2½ - 3h

 

Chicken

 

180-190

1 crk.*

180-190

 

1¼ - 1½h

Convenience Foods

 

 

Follow manufacturer's instructions

 

 

Fish

 

that oven

 

 

 

 

 

20 -30

 

170-190

1 crk.

170-190

Fish Pie (Potato Topped)

 

190-200

1 crk.*

190-200

 

20 - 25

Fruit Pies, Crumbles

 

190-200

1 crk.

190-200

 

40 - 50

Milk Puddings

 

shelves are

130-140

1 crk.

140-150

 

1½ - 2h

Pasta, Lasagne etc.

 

190-200

1 crk.

170-180

 

40 - 45

Pastry:

Choux

 

190-200

1 crk.

180-190

 

30 - 35

 

Eclairs,Profiteroles

evenly

170-180

1 crk.

170-180

 

20 - 30

 

Flaky/Puff Pies

 

210-220

1 crk.*

210-220

 

25 - 40

Shortcrust

Mince Pies

 

190-200

1 crk.

190-200

 

15 - 20

 

Meat Pies

spaced

190-210

1 crk.*

190-210

 

25 - 35

 

Quiche,Tarts,Flans

 

180-210

1 crk.

180-200

 

25 -45

Patés and Terrines

 

150-160

1 crk.

150-160

 

1-1½h

Roasting Meat, Poultry

when more

160-180

1 crk.*

160-180

 

see roasting chart

Scones

 

 

210-220

1 crk.

220-230

 

8 - 10

Shepherd's Pie

 

 

190-200

1 crk.*

190-200

 

30 - 40

Soufflés

 

than one is

170-180

1 crk.

170-180

 

20 - 30

Vegetables:

Baked Jacket Potatoes

 

180-190

1 crk.

180-190

 

1-1½h

 

Roast Potatoes

 

180-190

1 crk.

180-190

 

1-1½h

 

Stuffed Marrow

used

180-190

1 crk.

180-190

 

30 - 35

 

Stuffed Tomatoes

 

180-190

1 crk.

180-190

 

15 - 20

Yorkshire Puddings:Large

 

210-220

1 crk.

200-210

 

25 - 40

 

Individual

 

200-210

1 crk.

200-210

 

15 - 25

 

 

 

 

 

 

 

 

 

crk. = cranked shelf

*or on a straight shelf on the oven base.

Note: Shelf positions are counted from the bottom of the oven.

Do not use the cranked shelf from the grill in the main oven.

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Tricity Bendix SB 420, SB 421, SB 430 Oven Cooking Chart, FAN Oven TOP Oven Food Shelf Cooking Approx Position Temp C

SB 420, SB 421, SB 430 specifications

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