FAN 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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| 10 | - 20 | |
Bread |
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| 25 | - 30 | |
Bread rolls/buns |
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| 15 | - 20 | |
Cakes: | Small & Queen | Shelf |
| 18 | - 25 | |
| Sponges |
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| 18 | - 20 | |
| Victoria Sandwich | positions |
| 18 | - 25 | |
| Madeira |
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| 1¼ | - 1½ | |
| Rich Fruit |
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| 2¼ - 2½ | ||
| Christmas | are not |
| 3 – 4½ | ||
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| depends on size | |
| Gingerbread |
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| 1¼ - 1½ | ||
| Meringues | critical |
| 2½ - 3h | ||
| Flapjack |
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| 25 | - 30 | |
| Shortbread |
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| 45 | - 65 | |
Casseroles: | Beef/Lamb | but ensure |
| 2½ - 3h | ||
| Chicken |
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Convenience Foods |
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| Follow manufacturer’s | instructions |
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Fish |
| that oven |
| 20 | - 30 | |
Fish Pie (Potato Topped) |
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| 20 | - 25 | ||
Fruit Pies, Crumbles |
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| 40 | - 50 | ||
Milk Puddings |
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| 1½ - 2h | ||
Pasta Lasagne etc. |
| shelves are |
| 40 - 45 | ||
Pastry: | Choux |
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| 30 | - 35 | |
| Eclairs, Profiteroles |
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| 20 | - 30 | |
| Flaky/Puff Pies | evenly |
| 25 | - 40 | |
Shortcrust | Mince Pies |
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| 15 | - 20 | |
| Meat Pies |
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| 25 | - 35 | |
| Quiche, Tarts, Flans | spaced |
| 25 | - 45 | |
Roasting Meat, Poultry |
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| See roasting chart | |||
Scones |
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| 8 - 12 | ||
Shepherd’s Pie |
| when more |
| 30 | - 40 | |
Soufflés |
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| 20 | - 30 | |
Vegetables: | Baked Jacket |
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| 1 – 1½h | ||
| Roast Potatoes | than one is |
| 1 – 1½h | ||
Yorkshire Puddings: Large |
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| 25 | - 40 | ||
| Individual | used |
| 15 | - 25 | |
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