18
Baking chart
Please note:
The settings in the following chart are guidelines only. Follow the instructions in your recipe or
on food packaging and be prepared to adjust the oven settings and baking times to achieve the
best possible results for you.
Shelf positions are counted from the base up (1 is the lowest, 6 the highest).
Position the flat oven shelf before you turn the oven on, then preheat the oven to the required
temperature. Place items in the oven only when the long tone has sounded and the temperature
dial halo has turned from red to white.*
Food
Shelf position Best function
Temperature (
O
C)
Time
Sponge
2
Fan Forced
160
30 mins
Small cakes
2
Bake
175-185
16-23 mins
Scones
2
Fan Bake
200-210
10-15 mins
Custard tart
1
Classic Bake
220, then 180**
10, then 25-30
mins**
Light fruit cake
2
Fan Forced
150-160
1 hr 30 mins
Cookies
2
Fan Bake
155-165
15-20 mins
Meringues
1
Bake
90-120
1 hr
Muffins
2
Bake
180-190
20-25 mins
Pizza
2
Fan Bake
210
15-20 mins
Rich fruit cake
2
Fan Forced
130-140
3-5 hrs
(time will vary
depending on
size)
Bread rolls
1
Fan Forced
180-190
15-20 mins
Pastry case
2
Bake
180-190
15 + 5 mins
(baked ‘blind’)
Apple pie
1
Bake
175-185
35-45 mins
* Note: the colour change and tone may occur some time after the set temperature has
been reached. This is because—when heating up from cold—your oven is designed to
initially heat to a temperature somewhat higher than what you have set. This is to
provide optimal baking conditions right from the start.
** This is a two-stage baking process: adjust the temperature after the first stage.
