20
TO P OV E N
Cooking temperatures
The temperature settings and time given in the
Baking Guides are based on dishes made with block
margarine. If soft tub margarine is used, it may be
necessary to reduce the temperature setting. If a
recipe gives a different temperature set-ting to that
shown in the guide, the recipe instruction should be
followed.
4
Because the top oven is more compact,
it may be necessary to reduce cooking
temperatures specified in recipes by up
to 20°C.
4
Use the baking guide as a reference for
determining which temperatures to use.
Cooking times
4
These times are based on cooking in a
preheated oven.
4
These cooking times are approximate,
due to the size and type of cooking dish
and personal preferences.
Item
Temperature (°C)
Shelf Position
Approximate cooking time
Small cakes
160°C - 180°C (fanned)
1
15 - 20 mins
Victoria sandwich (2 x 180mm
/ 7”)
160
1
20 - 25 mins
Swiss roll
200
1
8 - 12 mins
Semi rich fruit cake (180mm x
7”)
140
1
2
¼
- 2
¾
hours
Scones
215
1
10 - 15 mins
Meringues
90 - 100
1
2 - 3 hours
Shortcrust pastry
200 - 210
1
Depends on size & type
of cooking dish & also the
filling
Puff / flaky pastry
200 - 210
1
Choux pastry
200 - 210
1
Biscuits
160 - 200
2
10 - 20 mins
Sponge pudding
150
1
30 - 45 mins
Milk pudding
140
1
2 - 2
½
hours
