Baking
Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Biscuits
180 - 190
10 - 20
3
Bread
200- 220
30 - 35
3
Cakes:
- Small & Queen
170 - 180
18 - 25
3
- Sponges
170 - 180
20 - 25
3
- Madeira
150 - 160
60 - 75
3
- Rich Fruit
140 - 150
120 - 150
3
- Christmas
140 - 150
180 - 270
3
Fish
170 - 180
20 - 30
3
Fruit Pies, Crumbles
180 - 200
30 - 50
3
Milk Puddings
150 - 170
60 - 90
3
Pastry:
- Choux
180 - 190
30 - 40
3
- Shortcrust
190 - 200
25 - 35
3
- Flaky
190 - 210
30 - 40
3
- Puff
Follow manufacturer´s instructions
Plate Tarts
190 - 200
25 - 45
3
Quiches/Flans
200 - 210
25 - 45
3
Scones
220 - 230
8 - 12
3
Roasting: Meat and Poul-
try
170 - 190
see Roasting Chart
3
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven shelf
above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid.
This well keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
Main oven
Roasting
Meat
Temperature [°C]
Cooking Time
Beef/ Beef boned
160 - 180
20-35 minutes per ½ kg (1lb) and
20-35 minutes over
Mutton/ Lamb
160 - 180
20-35 minutes per ½ kg (1lb) and
20-35 minutes over
13
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