Top 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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| TOP OVEN |
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| FOOD |
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| COOKING |
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| APPROX |
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| TEMP °C |
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| COOK TIME (m) |
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| Biscuits |
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| 3 |
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| 170 | - 190 |
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| 10 - 20 |
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| Bread |
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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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| 1 |
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| 200 | - 220 |
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| 15 - 20 |
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| Small / Queen Cakes |
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| 2 |
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| 170 | - 180 |
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| 18 - 25 |
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| Sponges |
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| 2 |
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| 160 | - 170 |
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| 18 - 20 |
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| Victoria Sandwich |
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| 2 |
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| 160 | - 170 |
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| 18 - 25 |
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| Madeira Cake |
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| 1 |
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| 140 | - 150 |
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| 1¼ - 1½h |
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| Rich Fruit Cake |
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| 1 |
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| 140 | - 150 |
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| 2¼ - 2½h |
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| Christmas Cake |
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| 1 |
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| 130 | - 140 |
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| 3 - 4½h |
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| Gingerbread |
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| 2 |
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| 140 | - 150 |
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| 1¼ - 1½h |
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| Meringues |
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| 2 |
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| 90 | - 100 |
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| 2½ - 3h |
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| Flapjack |
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| 2 |
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| 170 | - 180 |
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| 25 - 30 |
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| Shortbread |
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| 2 |
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| 140 | - 150 |
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| 45 - 65 |
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| Fruit Pies, Crumbles |
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| 2 |
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| 190 | - 200 |
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| 40 - 50 |
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| Milk Puddings |
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| 2 |
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| 140 | - 150 |
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| 1½ - 2h |
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| Scones |
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| 2 |
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| 220 | - 230 |
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| 8 - 12 |
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Note: Shelf positions are counted from the bottom of the oven.
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