20
Cooking chart The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures to suit individual preferences and requirements.
Main oven Second oven
Food Shelf
pos Cooking
temp °C Shelf
pos Cooking
temp°C Approx
cook time (min)
Biscuits
Shelf
180-190 1 170-190 10 - 20
Bread
200-220 1* 200-220 25 - 30
Bread rolls/buns
positions
200-220 1 200-220 15 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7”)
Madeira (7)”
Rich Fruit (8)”
Christmas (8)”
Gingerbread
Meringues
Flapjack
Shortbread
are not
critical
but ensure
that oven
shelves
160-170
160-170
160-170
140-150
130-140
130-140
140-150
80-100
170-180
130-140
1
1
1
1
1
1
1
1
1
1
180-190
160-170
160-170
140-150
140-150
130-140
140-150
90-100
170-180
140-150
18 - 25
18 - 20
18 - 25
1¼ - 1½h
2¼ - 2½h
3 - 4½h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles: Beef/Lamb
140-160 1* 140-160 2½ - 3h
Chicken
are
180-190 1* 180-190 1¼ - 1½h
Convenience Foods Follow manufacturer’s instructions
Fish
evenly
170-190 1 170-190 20 - 30
Fish Pie (Potato Topped)
190-200 1* 190-200 20 - 25
Fruit Pies, Crumbles
190-200 1 190-200 40 - 50
Milk Puddings
spaced
130-140 1 140-150 1½ - 2h
Pasta/Lasagne etc.
190-200 1 170-180 40 - 45
Pastry: Choux
190-200 1 180-190 30 - 35
Eclairs, Profiteroles
when
170-180 1 170-180 20 - 30
Flaky/Puff Pies
210-220 1* 210-220 25 - 40
Shortcrust Mince Pies
190-200 1 190-200 15 - 20
Meat Pies
more
190-210 1* 190-210 25 - 35
Quiche,Tarts, Flans
180-210 1 180-200 25 - 45
Roasting Meat, Poultry
than one
160-180 1* 160-180 see roasting chart
Scones
210-220 1 220-230 8 - 12
Shepherd’s Pie
is
190-200 1* 190-200 30 - 40
Soufflés
170-180 1 170-180 20 - 30
180-190 1 180-190 1 - 1½h Vegetables: Baked Jacket Potatoes
Roast Potatoes
used
180-190 1 180-190 1 - 1½h
Yorkshire Pudding: Large
210-220 1 200-210 25 - 40
Indivi dual 200-210 1 200-210 15 - 25