1
6
G
B
O
v
en
Coo
k
ing
Ch
a
r
ts
-
B
ak
ing
Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be
followed.Temperatures recommended in this chart refer to cakes made with block margarines or butter only.
Top Oven Cooking
Baking
Pre-heat
Temperature °C
Time in mins.
Position in Oven
Scones
Y
es
210
/
220
10-15
R
unner
2
from
bottom
of
o
v
en
Small
Cakes
Y
es
180
/
1
9
0
20-25
R
unner
2
from
bottom
of
o
v
en
V
ictoria
Sandwich
Y
es
1
7
0
/
180
20-30
R
unner
2
from
bottom
of
o
v
en
Sponge
Sandwich
Y
es
180
/
1
9
0
20-25
R
unner
2
from
bottom
of
o
v
en
Swiss
R
oll
Y
es
200
/
210
10-15
R
unner
2
from
bottom
of
o
v
en
Semi-rich
Fruit
cakes
Y
es
150
/
160
60-
7
5
7
inch
R
unner
2
from
bottom
of
o
v
en
R
ich
Fruit
Cakes
Y
es
140
/
150
Depending
on
size
R
unner
1
or
2
from
bottom
of
o
v
en
Shortcrust
Pastry
Y
es
1
9
0
/
200
Depending
on
size
R
unner
2
from
bottom
of
o
v
en
Puff
Pastry
Y
es
200
/
210
Depending
on
size
R
unner
2
from
bottom
of
o
v
en
Y
orkshire
Pudding
Y
es
1
9
0
/
200
30-40
R
unner
2
from
bottom
of
o
v
en
I
ndi
v
idual
Y
orkshire
Pudding
Y
es
200
/
210
20-30
R
unner
2
from
bottom
of
o
v
en
M
ilk
Pudding
Y
es
140
/
150
9
0-120
R
unner
2
from
bottom
of
o
v
en
Baked
Custard
Y
es
150
/
160
40-50
R
unner
2
from
bottom
of
o
v
en
Bread
Y
es
200
/
210
30-45
R
unner
1
from
bottom
of
o
v
en
M
eringues
Y
es
100
150-180
R
unner
2
from
bottom
of
o
v
en
Fan Oven Cooking
Baking
Pre-heat
Temperature °C
Time in mins.
Position in Oven
Scones
Y
es
210
/
220
8-10
R
unner
2
from
bottom
of
o
v
en
Small
Cakes
1
7
0
/
180
15-20
R
unner
2
from
bottom
of
o
v
en
V
ictoria
Sandwich
160
/
1
7
0
20-25
R
unner
2
from
bottom
of
o
v
en
Sponge
Sandwich
Y
es
1
7
0
/
1
9
0
15-20
R
unner
2
from
bottom
of
o
v
en
Swiss
R
oll
Y
es
180
/
1
9
0
10-15
R
unner
2
from
bottom
of
o
v
en
Semi-rich
Fruit
cakes
140
/
150
60-
7
5
R
unner
2
from
bottom
of
o
v
en
R
ich
Fruit
Cakes
130
/
140
Depending
on
size
R
unner
1
or
2
from
bottom
of
o
v
en
Shortcrust
Pastry
1
9
0
/
200
45-50
R
unner
2
from
bottom
of
o
v
en
Puff
Pastry
1
9
0
/
200
Depending
on
use
R
unner
2
from
bottom
of
o
v
en
Y
orkshire
Pudding
Y
es
180
/
1
9
0
40-45
R
unner
2
from
bottom
of
o
v
en
I
ndi
v
idual
Y
orkshire
Pudding
Y
es
1
9
0
/
200
20-25
R
unner
2
from
bottom
of
o
v
en
M
ilk
Pudding
130
/
140
105-135
R
unner
2
from
bottom
of
o
v
en
Baked
Custard
140
/
150
40-50
R
unner
2
from
bottom
of
o
v
en
Bread
Y
es
200
/
210
40-50
R
unner
1
from
bottom
of
o
v
en
M
eringues
80-
9
0
180-240
R
unner
2
from
bottom
of
o
v
en
Summary of Contents for EW74
Page 23: ...GB 23 Notes...
Page 24: ...24 GB Notes...
