17
OVEN GUIDE
OVEN GUIDE
The following is intended as a guide. Cooking variation is natural and to be expected. You should experiment with times,
temperatures and recipes to obtain the best results to your own taste. Get to know your oven before making a service call.
Where the gas models vary from the electric models, details for gas cooking is shown in brackets. For best results when baking,
preheat your oven for 30 minutes.
FOOD
CONVENTIONAL OVEN
FAN FORCED OVEN
TIME IN MINUTES
Temperature
0
C
Oven shelf position*
Temperature
0
C
Oven shelf position*
Plain or fruit scones
220
2 (3)
210
Any
10 –15
Rolled biscuits
170 (180)
2
150 (170)
Any
10 –15
Spooned biscuits
190
2
180
Any
12 –15
Shortbread biscuits
160
1 or 2
150
Any
30 – 35
Hard individual meringues
110
2
100
Any
90
Soft individual meringues
180
2
165
Any
15 – 20
Pavlova – 6 eggs
110 (120)
1
100
Any
75
Patty cakes
190
2
180
Any
15 – 20
Sponge – 4 eggs
180
2
170
Any
20 – 30
Plain butter cake
180
2
170
Any
25 – 40
Rich fruit cake
140 (150)
2
130
Any
180
Shortcrust cornish pasty
#
200 (200/180)
2
180 (180/160)
Any
40 – 45 (10/35)
Shortcrust custard tart
200/180 (220/180)
1(3)
190/170 (200/180)
Any
20 – 30 (10/25)
Cream puffs
210
2
200
Any
25 – 30
Yeast bread
210
1
200
Any
25 – 30
Pizza
220
2
220
Any
15 – 25
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
MEAT/POULTRY/FISH
RECOMMENDED TEMPERATURE
0
C
MINUTES PER KILOGRAM
Beef
– Rare
200
35 - 40
– Medium
200
45 - 50
– Well done
200
55 - 60
Lamb
– Medium
200
40
– Well done
200
60
Veal
180
60
Pork
200
60
Chicken
180 - 200
45
–
50
Duck
180 - 200
60
–
70
Turkey
180
40
–
45 (less than10kg)
35
–
40 (more than10kg)
Fish
180
20