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The timings in the chart below are meant
as a guide. Timings may vary due to
temperature of food, thickness, type and
your own preference of cooking.
Cooking times table
Baking and roasting
1st rack of the oven is the bottom rack.
Note: The higher top heat in the new
Gemini Oven will necessitate a lower
shelf position than previously used in
older Gemini models.
Rack positions
Suggested temperatures for Thermofan and
Conventional ovens
THERMOFAN OVEN
CONVENTIONAL OVEN
TEMP ºC
MINUTE
RACK
POSITION
TEMP ºC
MINUTE
RACK
POSITION
SPONGE CAKE
Egg and sugar creaming method
175ºC - 180Cº 20 - 25
3
190ºC
20 - 25
2
BUTTER CAKE
Margarine / butter and sugar creaming method
165ºC
20 - 25
3
180ºC
20 - 25
2
LOAF CAKE
Date, Ginger and Banana Loaf
165ºC
45
3
180ºC
45
2
PASTRIES
200ºC - 210ºC
20
3
220ºC
20
2
SCONES
200ºC - 210ºC 12 - 15
3
220ºC
12 - 15
2
PIES AND SAUSAGE ROLLS
200ºC - 210ºC
25
3
220ºC
25
2
BISCUITS
Golden brown
Sensitive biscuits
160ºC
150ºC
15 - 20
3
180ºC
15 - 20
2
SHORTBREAD
15mm thick
140ºC
60
3
150ºC
60
2
MERINGUES
Important:
Leave meringues in oven until cold
‘Sensitive’
120ºC
110ºC
75
90
3
135ºC
120ºC
75
90
2
TARTS
Apple, Lemon Meringue, Milk
165ºC
25 - 30
3
180ºC
25 - 30
2
CHEESECAKE
Temperatures and times may
vary depending on the type of cheesecake being
made.
Some require slower baking. NOTE:
Size and depth of the cheese filling will
determine baking time.
165ºC
Bake 170ºC
Then 150ºC
25
10
25 - 30
3
180ºC
Bake180ºC
Then 160ºC
25
10
25 - 30
2
CHEESE CAKECRUST/PASTRY
The crust of
the cheesecake will be better if pre•baked at..
170ºC
10 - 12
3
180ºC
10 -12
2
ROASTS Chicken, Beef, Mutton
The time will vary according to level of rareness
desired
Bake 200ºC
Then 180ºC
30 ± 90
3
Bake 200ºC
Then 180ºC
30 ± 90
3
BREAD
Using yeast
Bake 210ºC
Then 190ºC
15 - 45
3
Bake 220ºC
Then 180ºC
15 - 45
2
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
3
Bake 145ºC
Then 135ºC
60 - 180
2
BOILED FRUIT CAKE
The larger the tin, the
longer the period. Temperatures and times given
are for a square 8” (20cm) tin.
150ºC
120
3
160ºC
120
2
