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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
(LBS)
COOKING RACK
POSITION
FROM BOTTOM
PREHEA-
TING TIME
(MIN)
TEMP.
COOKING
TIME
(MIN)
1. Defrosting
All frozen food
2. Broil
Soles and cuttlefi sh
2
4
5
Max
8-10
Squid and prawn kebabs
2
4
5
Max
6-8
Cod fi let
2
4
5
Max
10
Grilled vegetables
2
3/4
5
Max
10-15
Veal steak
2
4
5
Max
15-20
Cutlets
2
4
5
Max
15-20
Hamburgers
2
4
5
Max
7-10
Mackerels
2
4
5
Max
15-20
Toasted sandwiches
-
4
5
Max
2-3
3. Convection Broil
Grilled chicken
3
3
5
400
55-60
Cuttlefi sh
3
3
5
400
30-35
4. Turbo Plus
Tarts
1
3
15
350
20-30
Fruit cakes
2
2/3
15
350
40-45
Fruitcake
1.5
3
15
350
40-50
Sponge cake
1
3
15
325
25-30
Stuffed pancakes
(On 2 racks)
2.5
2-4
15
400
30-35
Small cakes (On 2 racks)
1
2-4
15
375
20-25
Cheese puffs (On 2 racks)
1
2-4
15
400
15-20
Cream puffs (On 3 racks)
1.5
1-3-5
15
350
20-25
Biscuits (0n 3 racks)
1.5
1-3-5
15
350
20-25
Meringues (0n 3 racks)
1
1-3-5
15
200
180
