GB
16
Baking
Main
Fan
Oven
Cooking
No
e
U
o
o
"
e
ve
a
(
e
e
+
in
"
i
oven
.$"
e
o
i
ion
o
8"
e
e
i
no
i
o
an
ovi
+
ing
"
e
(
a
e
even
(
a
e
+.
Foo
+
P
e
"
ea
$
e
e
a
e
°C
$
i
e
in
in
.
Scones
Yes
210/220
10-15 mins
Small Cakes
No
170/180
20-25 mins approx
Victoria Sandwich
No
160/170
20-30 mins
Sponge Sandwich (Fatless)
Yes
180/190
15-20 mins
Swiss Roll
Yes
190/200
10-15 mins
Semi-rich Fruit cakes
No
140/150
60-75 mins
Rich Fruit Cakes
No
130/140
Depending on size
Shortcrust Pastry
No
190/200
Depending on use
Puff Pastry
No
190/200
Depending on use
Yorkshire Pudding
Yes
180/190
30-45 mins
Individual Yorkshire Pudding
Yes
190/200
20-45 mins
Milk Pudding
No
130/140
90-120 mins
Baked Custard
No
140/150
35-45 mins
Bread
Yes
200/210
20-30 mins
Meringues
No
90
180-240 mins
Oven Temperature
Charts - Baking
Baking
Top
Oven
Convection
Cooking
Food
Pre-heat
Temperature
°C
Time
in
mins.
Position
from
Base
of
Oven
Scones
Yes
210/220
10-15 mins
3
Small Cakes
Yes
180/190
20-25 mins
3
Victoria Sandwich
Yes
170/180
20-30 mins
3
Sponge Sandwich (Fatless)
Yes
180/190
20-25 mins
3
Swiss Roll
Yes
200/210
10-15 mins
3
Semi-rich Fruit cakes
Yes
150/160
7 inch 60-75 mins
2
Rich Fruit Cakes
Yes
140/150
Depending on size
2
Shortcrust Pastry
Yes
190/200
Depending on recipe
3
Puff Pastry
Yes
200/210
Depending on recipe
2
Yorkshire Pudding
Yes
190/200
30-40 mins
1 or 2
Individual Yorkshire Pudding
Yes
200/210
20-30 mins
1 or 2
Milk Pudding
Yes
140/150
90-120 mins
3
Baked Custard
Yes
150/160
40-50 mins
2
Bread
Yes
200/210
30-40 mins
1 or 2
Meringues
Yes
100
150-180 mins
3
Note: If soft tub margarine is being 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.
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