21
Cooking Chart- Conventional and Fan
Assisted Oven
The chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit
your individual requirements.
FAN OVEN
CONVENTIONAL
OVEN
TYPE OF DISH
level
temp °C
level
temp °C
Cooking
time
minutes
Biscuits
180 - 190
3
180 - 190
10 - 20
BREAD
200 - 220
3
210 - 220
25 - 30
Casseroles
130 - 160
3
150 - 180
1½ - 2½h
CAKES:
Small & Queen
160 – 170
2
170 - 180
18 - 25
Sponges
160 - 170
3
170 - 180
20 - 30
Madeira
140 - 150
3
160 - 170
1¼ - 1½h
Rich Fruit
130 - 140
3
150 - 160
2 - 2½h
Christmas
130 - 140
2
130 - 140
3 - 4½h
depends on size
Convenience Foods
Follow manufacturer's instructions
Fish
170 - 190
3
170 - 190
20 - 30
Fruit Pies and Crumbles
190 - 200
3
190 - 200
40 - 60
Milk Puddings
130 -140
3
130 - 140
1½ - 2h
Pastry: Choux
190 - 200
3
160 - 170
30 - 35
Shortcrust
190 - 200
3
190 - 200
15 - 20
Flaky
210 - 220
3
210 - 220
25 - 40
Puff
210 - 220
3
210 - 220
25 - 40
Plate Tarts
180 - 190
3
190 - 200
25 - 45
Quiches/Flans
170 - 180
3
190 - 200
25 - 45
Scones
Shelf
positions
are not
critical
but ensure
that oven
shelves are
evenly
spaced
when more
than one
is used
210 - 220
3
220 - 230
8 - 12
Note: Shelf positions are counted from the bottom upwards.
