USING THE TOP OVEN - ELECTRIC
Top oven baking guide
Cooking times
These times are based on cooking in a preheated oven.
These cooking times are approximate, because the size and type of cooking dish will influence time as personal prefer- ences.
Shelf positions
As a general guide, when cooking frozen or chilled food, use the highest pos- sible shelf position, while allowing some clearance between the food and the top element. Follow the instructions given on packaging.
Cooking temperatures
The temperature settings and time given in the Baking Guides are based on dishes made with block margarine. If soft tub margarine is used, it may be necessary to reduce the temperature setting. If a recipe gives a different temperature set- ting to that shown in the guide, the recipe instruction should be followed.
Because the top oven is more compact, it may be necessary to reduce cooking temperatures specified in recipes by up to 20°C.
Use the baking guide as a reference for determining which temperatures to use.
Item | Temperature | Shelf | Approximate cooking time |
| (°C) | Position |
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Small cakes | 180 | 1 | 15 - 20 mins |
Victoria sandwich | 160 | 1 | 20 - 25 mins |
(2 x 180mm / 7”) | 200 | 1 | 8 - 12 mins |
Swiss roll | |||
Semi rich fruit cake | 140 | 1 | 2¼ - 2¾ hours |
(180mm x 7”) | 215 | 1 | 10 - 15 mins |
Scones | |||
Meringues | 90 - 100 | 1 | 2 - 3 hours |
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Shortcrust pastry | 200 - 210 | 1 | Depends on size & type of cook- |
Puff / flaky pastry | 200 - 210 | 1 | ing dish & also the filling |
Choux pasrty | 200 - 210 | 1 |
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Biscuits | 160 - 200 | 2 | 10 - 20 mins |
Sponge pudding | 150 | 1 | 30 - 45 mins |
Milk pudding | 140 | 1 | 2 - 2½ hours |
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