G
B
2
8
M
ain
O
v
e
n
T
e
m
pe
ra
t
ur
e
C
har
t
Baking
Conventional Oven (FIDM20)
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
V
ictoria
SandwichYes
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
1
¼
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
1
¼
-
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
-
3
½
hrs.
3nd
from
bottom
Baking
Fan Oven (FIDM20)
Food
Pre-heat
Temperature °C
Time in mins.
Shelf Position
Scones
Yes
210/220
9-12
approx.
2nd
from
bottom
Small
Cakes
No
170/180
15-25
approx.
3nd
from
bottom
V
ictoria
SandwichNo
160/170
20-30
approx.
3nd
from
bottom
Sponge
Sandwich
(fatless)
Yes
180/190
15-20
approx.
3nd
from
bottom
Swiss
Roll
Yes
190/200
12-15
approx.
3nd
from
bottom
Semi-rich
Fruit
cakes
No
140/150
1
¼
-
½
hrs.
approx.
2nd
from
bottom
Rich
Fruit
Cakes
No
130/140
Depending
on
size
2nd
from
bottom
Shortcrust
Pastry
No
190/200
Depending
on
size
2nd
or
3rd
from
bottom
Puff
Pastry
No
190/200
Depending
on
size
2nd
or
3rd
from
bottom
Yorkshire
Pudding
Yes
180/190
40-50
approx.
3nd
from
bottom
Individual
Yorkshire
Pudding
Yes
190/200
20-25
approx.
3nd
from
bottom
Milk
Pudding
No
130/140
1
½
-
2
hrs.
approx.
2nd
from
bottom
Baked
Custard
No
140/150
35-45
approx.
3nd
from
bottom
Bread
Yes
200/210
30-35
approx.
3nd
from
bottom
Meringues
No
80/90
3
-
4
hrs.
approx.
3nd
from
bottom
N
o
te:
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.
No
te
:
Where times are stated, they are approximate only.