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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| FAN OVEN |
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| TOP OVEN |
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| FOOD |
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| SHELF |
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| COOKING |
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| SHELF |
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| COOKING |
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| APPROX |
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| POSITION |
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| TEMP °C |
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| POSITION |
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| TEMP°C |
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| COOK TIME (m) |
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| Biscuits |
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| 180 | - 190 |
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| 1 |
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| 170 | - 190 |
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| 10 | - 20 |
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| Bread |
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| Shelf |
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| 200 | - 220 |
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| 1* |
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| 200 | - 220 |
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| 25 | - 30 |
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| Bread rolls/buns |
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| 200 | - 220 |
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| 1 |
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| 200 | - 220 |
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| 15 | - 20 |
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| Cakes: | Small & Queen |
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| 160 | - 170 |
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| 1 |
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| 180 | - 190 |
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| 18 | - 25 |
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| Sponges |
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| 160 | - 170 |
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| 1 |
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| 160 | - 170 |
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| 18 | - 20 |
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| Victoria Sandwich |
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| positions |
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| 160 | - 170 |
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| 1 |
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| 160 | - 170 |
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| 18 | - 25 |
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| Madeira |
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| 140 | - 150 |
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| 1 |
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| 140 | - 150 |
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| 1¼ - 1½h |
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| Rich Fruit |
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| 130 | - 140 |
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| 1 |
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| 140 | - 150 |
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| 2¼ - 2½h |
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| Christmas |
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| are not |
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| 130 | - 140 |
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| 1 |
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| 130 | - 140 |
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| 3 - 4½h |
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| depends on size |
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| Gingerbread |
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| 140 | - 150 |
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| 1 |
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| 140 | - 150 |
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| 1¼ - 1½h |
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| Meringues |
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| critical |
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| 90 | - 100 |
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| 1 |
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| 90 | - 100 |
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| 2½ - 3h |
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| Flapjack |
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| 170 | - 180 |
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| 1 |
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| 170 | - 180 |
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| 25 - 30 |
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| Shortbread |
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| 130 | - 140 |
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| 1 |
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| 140 | - 150 |
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| 45 - 65 |
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| Casseroles: | Beef/Lamb |
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| but ensure |
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| 140 | - 160 |
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| 1* |
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| 140 | - 160 |
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| 2½ - 3h |
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| Chicken |
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| 180 | - 190 |
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| 1* |
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| 180 | - 190 |
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| 1¼ - 1½h |
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| Convenience Foods |
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| Follow manufacturer’s instructions |
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| Fish |
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| that oven |
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| 170 | - 190 |
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| 170 | - 190 |
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| 20 - 30 |
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| Fish Pie (Potato Topped) |
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| 190 | - 200 |
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| 1* |
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| 190 | - 200 |
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| 20 - 25 |
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| Fruit Pies, Crumbles |
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| 190 | - 200 |
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| 190 | - 200 |
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| 40 - 50 |
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| Milk Puddings |
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| shelves are |
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| 130 | - 140 |
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| 1 |
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| 140 | - 150 |
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| 1½ - 2h |
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| Pasta Lasagne etc. |
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| 190 | - 200 |
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| 170 | - 180 |
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| 40 - 45 |
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| Pastry: | Choux |
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| 190 | - 200 |
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| 180 | - 190 |
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| 30 - 35 |
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| Eclairs, Profiteroles |
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| evenly |
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| 170 | - 180 |
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| 170 | - 180 |
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| 20 - 30 |
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| Flaky/Puff Pies |
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| 210 | - 220 |
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| 1* |
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| 210 | - 220 |
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| 25 - 40 |
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| Shortcrust | Mince Pies |
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| 190 | - 200 |
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| 190 | - 200 |
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| 15 - 20 |
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| Meat Pies |
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| spaced |
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| 190 | - 210 |
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| 1* |
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| 190 | - 210 |
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| 25 - 35 |
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| Quiche, Tarts, Flans |
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| 180 | - 210 |
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| 180 | - 200 |
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| 25 - 45 |
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| Roasting Meat, Poultry |
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| 160 | - 180 |
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| 1* |
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| 160 | - 180 |
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| see roasting chart |
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| Scones |
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| when more |
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| 210 | - 220 |
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| 220 | - 230 |
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| 8 | - 12 |
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| Shepherd’s Pie |
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| 190 | - 200 |
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| 1* |
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| 190 | - 200 |
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| 30 | - 40 |
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| Soufflés |
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| 170 | - 180 |
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| 170 | - 180 |
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| 20 | - 30 |
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| Vegetables: | Baked Jacket Potatoes |
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| than one is |
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| 180 | - 190 |
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| 180 | - 190 |
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| 1 - 1½h |
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| Roast Potatoes |
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| 180 | - 190 |
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| 1 |
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| 180 | - 190 |
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| 1 |
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| Yorkshire Puddings: Large |
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| 210 | - 220 |
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| 200 | - 210 |
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| 25 | - 40 |
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| Individual |
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| 200 | - 210 |
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| 200 | - 210 |
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| 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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