PAGE
16
OF 20
SUGGESTED
TEMPERATURES
FOR THERMOFAN AND
CONVENTIONAL OVENS
THERMOFAN OVEN
CONVENTIONAL
OVEN
TEMP ºC
MINUTE
TEMP ºC
MINUTE
CHEESECAKE
Temperatures and times may
vary depending on the type of
cheesecake being made
Others require slower
baking
NOTE:
The size and depth of
the cheese filling will
determine the baking time.
165ºC
Bake 170ºC
Then 150ºC
25
10
25 – 30
180ºC
Bake180ºC
Then 160ºC
25
10
25 – 30
CHEESE CAKE
CRUST/PASTRY
The crust of the cheesecake will
be better if pre baked at.
170ºC
10 - 12
180ºC
10 – 12
ROASTS
Chicken, Beef, Mutton
The time will vary according to
level of rareness desired
Bake 200ºC
Then 180ºC
30 ± 90
Bake 200ºC
Then 180ºC
30 ± 90
BREAD
Using yeast
Bake 210ºC
Then 190ºC
15 - 45
Bake 220ºC
Then 180ºC
15 - 45
FRUIT CAKE
Rich Fruit Cake
The larger the tin, the longer the
period. Temperatures and times
given are for a square 8” (20cm)
tin.
NOTE:
Lightly test the centre of
the cake with a forefinger at 3½
- 4 hours baking time. This will
ensure that the cake is not
overdone. The centre of the
cake must feel firm to the touch
and leave no indentation.
Bake 130ºC
Then 120ºC
60 - 180
Bake 145ºC
Then 135ºC
60 - 180
Boiled Fruit Cake
The larger the tin, the longer the
period. Temperatures and times
given are for a square 8” (20cm)
tin.
150ºC
120
160ºC
120
