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Traditional Baking Time & Temperature Charts
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Below is a cooking chart which will help you to adjust your cooking temperature
appropriately. Cooking times can vary according to the type of food and volume.
We understand that, after a few attempts, your experience might suggest
possible variations to the temperatures on the table.
TABLE OF COOKING TIMES
The table below gives you recommended shelf positions for use with your oven.
Please note, the temperature and cooking times are estimates only. Times may
vary according to preference.
COOKING
PROGRAM
FOOD
WEIGHT
(KG)
COOKING RACK
POSITION FROM
BOTTOM
PREHEA-
TING TIME
(MIN)
TEMP.
COOKING
TIME
(MIN)
1. Bake
Duck
2
3
15
400
65-75
Roast Veal or Beef
2
3
15
400
70-75
Roast Pork
2
3
15
400
70-80
Biscuits (short pastry)
–
3
15
400
15-20
Tarts
2
3
15
400
30-35
2. Multi-
Cooking
Pizza (on 2 racks)
2
2-4
15
425
15-20
Lasagna
2
3
10
400
30-35
Lamb
2
2
10
350
50-60
Roast C Potatoes
2
2-4
10
350
60-75
Mackerel
2
2
10
350
3-35
Plum-Cake
2
2
10
325
40-50
Cream Puffs (on 2 racks)
1
2-4
10
375
20-25
Biscuits (on 2 racks)
1
2-4
10
350
10-15
Sponge Cake (on 1 cake)
1
2
10
325
15-20
Sponge Cake (on 2 cakes)
2
2-4
10
325
20-25
Savory Pies
3
3
15
400
25-30
3. Top
Cooking
Browning food to perfect
Cooking
–
3-4
15
425
–
4. Defrosting
All frozen food
