35
RECOMMENDED COOKING TEMPERATURE
Food
°C
°F
Gas
Mark
Shelf
Position*
Cooking
Time (approx)
CAKES
=
QB:
*V?
5
2 or 3
20-25 mins
Small cakes/buns
QB:
*V?
5
1 and 2
15-20 mins
Maidera cake
180
350
4
2 or 3
20 mins
Fruit cake
QV:
325
3
3
1
3/4
hours
Rich fruit cake
150
300
2
3 or 4
2
1/2
hours
Scones
225
425
;B
2
8-10 mins
PASTRY
Puff
225
425
;B
2
10-20 mins
Short crust
200
400
6
2
20-30 mins
Plate tarts
200 - 210
400 - 410
6
1 or 2
30-35 mins
"
200 - 210
400 - 410
6
1 or 2
40-45 mins
YEAST
Bread loaf
225
425
V;
2
35-55 mins
Bread rolls
220
425
V
1 or 2
15-20 mins
%%
230
450
8
2
20 mins
ROAST MEAT
Beef – Medium
QB:
*V?
5
2 or 3
20 mins/lb + 20 mins
Lamb
QB:
*V?
5
2 or 3
25-30 mins/b + 25 mins
Pork
QB:;9::
*V?;<::
?;V
2 or 3
30 mins/lb + 30 mins
=
QB:
*V?
5
2 or 3
30 mins/b + 30 mins
Chicken
QB:
*V?
5
2 or 3
30 mins/b + 30 mins
Turkey up to 10lb
180
350
4
2 or 3
18-20 mins/b + 20 mins
Stews/casseroles
Q?:;QV:
300 - 325
2 - 3
2 or 3
1
1/2
2 hours
N.B.
For fan ovens reduce the temperature
by 10-20°C. For any dish taking one hour
or over to cook, reduce the cooking time by
10 minutes per hour.
* Shelf positions have been counted from
the top of the oven to the base.
A fan oven creates more even temperatu-
re throughout, therefore the shelf positions
are not as critical.
