28
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Main Oven
Temperature Chart
Note:
If soft tub margarine is used for cake making, we would recommend using the all in one method and to reduce
the temperature by 10°C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Note:
Where times are stated, they are approximate only.
Baking
Conevntional Oven
Food
Pre-heat
Temperature °C
Time in mins.
Shelf Position
Scones
Yes
220/230
10-15
2nd from bottom
Small Cakes
Yes
180/190
15-25
3nd from bottom
Victoria Sandwich
Yes
160/170
20-30
3nd from bottom
Sponge Sandwich (fatless)
Yes
170/180
15-20
3nd from bottom
Swiss Roll
Yes
190/200
8-12
3nd from bottom
Semi-rich Fruit cakes
Yes
150/160
1¼ hrs. 7"
2nd from bottom
Rich Fruit Cakes
Yes
130/140
Depending on recipe and size
2nd from bottom
Shortcrust Pastry
Yes
180/190
Depending on use
2nd or 3rd from bottom
Puff Pastry
Yes
190/200
Depending on use
2nd or 3rd from bottom
Yorkshire Pudding
Yes
190/200
40-45
3nd from bottom
Individual Yorkshire Pudding
Yes
200/210
20-30
3nd from bottom
Milk Pudding
Yes
140/150
1¼ - 2 hrs.
2nd from bottom
Baked Custard
Yes
130/140
40-50
3nd from bottom
Bread
Yes
190/200
25-35
3nd from bottom
Meringues
Yes
80/90
3 - 3½ hrs.
3nd from bottom
Baking
Fan Oven
Food
Pre-heat
Temperature °C
Time in mins.
Scones
Yes
210/220
9-12 approx.
Small Cakes
No
170/180
15-25 approx.
Victoria Sandwich
No
160/170
20-30 approx.
Sponge Sandwich (fatless)
Yes
180/190
15-20 approx.
Swiss Roll
Yes
190/200
12-15 approx.
Semi-rich Fruit cakes
No
140/150
1¼ - ½ hrs. approx.
Rich Fruit Cakes
No
130/140
Depending on size
Shortcrust Pastry
No
190/200
Depending on size
Puff Pastry
No
190/200
Depending on size
Yorkshire Pudding
Yes
180/190
40-50 approx.
Individual Yorkshire Pudding
Yes
190/200
20-25 approx.
Milk Pudding
No
130/140
1½ - 2 hrs. approx.
Baked Custard
No
140/150
35-45 approx.
Bread
Yes
200/210
30-35 approx.
Meringues
No
80/90
3 - 4 hrs. approx.
