Main 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.
| FOOD |
|
| COOKING |
|
| APPROX | |
|
|
| TEMP °C |
|
| COOK TIME (m) | ||
|
|
|
|
|
| |||
| Biscuits |
|
| 180 | - 190 |
|
| 10 - 20 |
|
|
|
|
|
|
|
|
|
Bread |
|
| 200 | - 220 |
|
| 25 - 30 | |
|
|
|
|
|
|
|
|
|
Bread rolls/buns |
|
| 200 | - 220 |
|
| 15 - 20 | |
|
|
|
|
|
|
|
|
|
Small / Queen Cakes |
|
| 160 | - 170 |
|
| 18 - 25 | |
|
|
|
|
|
|
|
|
|
Sponges |
|
| 160 | - 170 |
|
| 20 - 30 | |
|
|
|
|
|
|
|
|
|
Victoria Sandwich |
|
| 160 | - 170 |
|
| 18 - 25 | |
|
|
|
|
|
|
|
|
|
Madeira Cake |
|
| 140 | - 150 |
|
| 1¼ - 1½h | |
|
|
|
|
|
|
|
|
|
Rich Fruit Cake |
|
| 130 | - 140 |
|
| 2¼ - 2½h | |
|
|
|
|
|
|
|
|
|
Christmas Cake |
|
| 130 | - 140 |
|
| 3 - 4½h | |
|
|
|
|
|
|
|
|
|
Gingerbread |
|
| 140 | - 150 |
|
| 1¼ - 1½h | |
|
|
|
|
|
|
|
|
|
Meringues |
|
| 80 | - 100 |
|
| 2½ - 3h | |
|
|
|
|
|
|
|
|
|
Flapjack |
|
| 170 | - 180 |
|
| 25 - 30 | |
|
|
|
|
|
|
|
|
|
Shortbread |
|
| 130 | - 140 |
|
| 45 - 65 | |
|
|
|
|
|
|
|
|
|
Fruit Pies, Crumbles |
|
| 190 | - 200 |
|
| 40 - 60 | |
|
|
|
|
|
|
|
|
|
Milk Puddings |
|
| 130 | - 140 |
|
| 1½ - 2h | |
|
|
|
|
|
|
|
|
|
Scones |
|
| 210 | - 220 |
|
| 8 - 12 | |
|
|
|
|
|
|
|
|
|
Note: Shelf positions are counted from the bottom of the oven.
Note: Fan oven shelf positions are not critical but ensure that they are evenly spaced when more than one is used.
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