Cooking tables

Oven cooking chart

The temperature and baking times are for guid-
ance only, as these will depend on the
consistency of the various ingredients and the
number, type and size of baking tray or tins
used. It may be necessary to increase or de-
crease the temperature to suit individual pref-
erence and requirements. For best results,
moist recipes (for example pizza, fruit flans etc)
should be baked on one level. To ensure opti-
mal performance when cooking convenience
foods, pizza or frozen and chilled ready meal,
always preheat the oven first
FOOD FAN OVEN TOP OVEN APPROX COOK TIME
(h)
COOKING TEMP
°C POS COOKING TEMP
°C
Biscuits 180 - 190 2180 - 190 0:15 - 0:25
Bread 200 - 220 1200 - 220 0:25 - 0:35
Bread rolls/buns 200 - 220 1200 - 220 0:15 - 0:30
Small / Queen
Cakes
160 - 170 1170 - 180 0:20 - 0:30
Sponges 160 - 170 1170 - 180 0:25 - 0:35
Victoria Sandwich 160 - 170 1160 - 170 0:25 - 0:35
Madeira Cake 140 - 150 1140 - 150 1:15 - 1:45
Rich Fruit Cake 140 - 150 1140 - 150 2:15 - 2:45
Christmas Cake 130 - 140 1130 - 140 3:00 - 4:45
Gingerbread 140 - 150 1140 - 150 1:15 - 1:45
Meringues 90 - 100 190 - 100 2:30 - 3:15
Flapjack 170 - 180 1170 - 180 0:30 - 0:35
Shortbread 130 - 140 1140 - 150 0:45 - 1:00
Fruit Pies, Crumbles 190 - 200 1190 - 200 0:45 - 1:00
Milk Puddings 130 - 140 1140 - 150 1:30 - 2:15
Scones 210 - 220 1220 - 230 0:08 - 0:18
Choux Pastry 190 - 200 2190 - 290 0:35 - 0:45
Éclairs / Profiteroles 170 - 180 2170 - 180 0:25 - 0:35
Flaky Pastry 210 - 220 2210 - 220 0:25 - 0:45
Mince Pies 190 - 200 1190 - 200 0:15 - 0:30
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