23
Cooking chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures to suit individual preferences and requirements.
Main oven
Second oven
Food
Shelf
pos
Cooking
temp °C
Shelf
pos
Cooking
temp°C
Approx
cook time (min)
Biscuits
Shelf
180-190
1
170-190
10 - 20
Bread
200-220
1*
200-220
25 - 30
Bread rolls/buns
positions
200-220
1
200-220
15 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7”)
Madeira (7)”
Rich Fruit (8)”
Christmas (8)”
Gingerbread
Meringues
Flapjack
Shortbread
are not
critical
but ensure
that oven
shelves
160-170
160-170
160-170
140-150
130-140
130-140
140-150
80-100
170-180
130-140
1
1
1
1
1
1
1
1
1
1
180-190
160-170
160-170
140-150
140-150
130-140
140-150
90-100
170-180
140-150
18 - 25
18 - 20
18 - 25
1¼ - 1½h
2¼ - 2½h
3 - 4½h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles:
Beef/Lamb
140-160
1*
140-160
2½ - 3h
Chicken
are
180-190
1*
180-190
1¼ - 1½h
Convenience Foods
Follow manufacturer’s instructions
Fish
evenly
170-190
1
170-190
20 - 30
Fish Pie (Potato Topped)
190-200
1*
190-200
20 - 25
Fruit Pies, Crumbles
190-200
1
190-200
40 - 50
Milk Puddings
spaced
130-140
1
140-150
1½ - 2h
Pasta/Lasagne etc.
190-200
1
170-180
40 - 45
Pastry:
Choux
190-200
1
180-190
30 - 35
Eclairs, Profiteroles
when
170-180
1
170-180
20 - 30
Flaky/Puff Pies
210-220
1*
210-220
25 - 40
Shortcrust
Mince Pies
190-200
1
190-200
15 - 20
Meat Pies
more
190-210
1*
190-210
25 - 35
Quiche,Tarts, Flans
180-210
1
180-200
25 - 45
Roasting Meat, Poultry
than one
160-180
1*
160-180
see roasting chart
Scones
210-220
1
220-230
8 - 12
Shepherd’s Pie
is
190-200
1*
190-200
30 - 40
Soufflés
170-180
1
170-180
20 - 30
180-190
1
180-190
1 - 1½h
Vegetables: Baked Jacket Potatoes
Roast Potatoes
used
180-190
1
180-190
1 - 1½h
Yorkshire Pudding:
Large
210-220
1
200-210
25 - 40
Individual
200-210
1
200-210
15 - 25
*=Shelf on the oven base.
Note:
Shelf positions are counted from the bottom of the oven.
