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UsInG tHe MAIn oVen - conVentIonAl GAs
For roasting joints of meat or poultry, and
for pot roasts preheat the oven to 215°C
and cook for 30 minutes, then adjust the
oven control to 125°C for the remainder
of the cooking time.
Slow cooking times will be about three
times as long as conventional cooking
times.
MAIn oVen BAkInG GUIDe
Food Recom-
mended
temperature
(°c)
suggested
shelf position
Approximate
cooking time
(preheated
oven)
Scones
Meringues 230
125 middle - top
bottom 10 - 15 mins
2 - 3 hours
cakes
Small cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 180mm/7”)
Genoese sponge
Madeira (180mm/7”)
Gingerbread
Semi rich fruit cake
(205mm/8”)
Christmas cake
(205mm/8”)
Dundee cake (205mm/8”)
200
200
215
185
185
170
170
150 or 160
150 or 160
170
middle - top
middle - top
middle - top
middle - top
middle
middle
middle
middle - top
bottom - middle
middle - bottom
15 - 25 mins
20 - 25 mins
10 - 12 mins
20 - 30 mins
20 - 30 mins
1 - 1¼ hours
1 - 1¼ hours
2½ - 3 hours
depending on
recipe
2 - 2½ hours
Pastry
Rough Puff
Flaky/Puff
Shortcrust
Flan
230
215
215
215
middle - top
middle - top
middle - top
middle - top
Cooking time
depends on
recipe and type
of filling
Biscuits
Nut brownies
Brandy snaps
Flapjacks
Gingernuts
200
185
185
185
middle - top
middle - top
middle - top
middle - top
25 - 35 mins
10 - 12 mins
20 - 25 mins
10 - 20 mins
In conventional cooking mode, if 2 trays
of scones were to be baked simultane-
ously, the upper tray would be ready for
removal before the lower tray is complete.
The lower tray should then replace the
upper tray.