23
OVEN COOKING CHART
The temperature and baking times are for guidance only, as these will depend on the consistency of the
various ingredients and the number, type and size of baking tray or tins used. It may be necessary to
increase or decrease the temperature to suit individual preference and requirements.
For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level. To ensure
optimal performance when cooking convenience foods, pizza or frozen and chilled ready meal, always
preheat the oven first.
FAN OVEN
CONVENTIONAL
OVEN
Food
Position
Cooking
Temp °C
Shelf
Position
Cooking
Temp °C
APPROX
COOK TIME (h)
Biscuits
180 - 190
3
180 - 190
0:10 – 0:25
Bread
200 - 220
3
210 - 220
0:25 – 0:35
Casseroles
130 - 160
3
150 - 180
1:30 – 2:30
Cakes:
Small & Queen
160 – 170
3
170 - 180
0:18 – 0:30
Sponges
160 - 170
3
170 - 180
0:20 – 0:35
Madeira
140 - 150
3
160 - 170
1:15 – 1:45
Rich
Fruit
130 - 140
3
150 - 160
2:00 – 2:45
Christmas
130 - 140
2
130 - 140
3:00 – 4:45
Depends on size
Fish
170 - 190
3
170 - 190
0:20 – 0:30
Fruit Pies and Crumbles
190 - 200
3
190 - 200
0:40 – 0:60
Milk Puddings
130 -140
3
130 - 140
1:15
–
2:00
Pastry: Choux
190 - 200
3
160 - 170
0:30 – 0:40
Shortcrust
190 - 200
3
190 - 200
0:15 – 0:25
Flaky
210 - 220
3
210 - 220
0:25 – 0:45
Puff
210 - 220
3
210 - 220
0:25 – 0:45
Plate
Tarts
180 - 190
3
190 - 200
0:25 – 0:50
Quiches/Flans
170 - 180
3
190 - 200
0:25 – 0:50
Scones
Shelf
positions
are not
critical
but ensure
that oven
shelves are
evenly
spaced
when more
than one
is used
210 - 220
4
220 - 230
0:08 – 0:17
Note: Shelf positions are counted from the bottom of the oven.
