27
N.B. For fan ovens reduce the tempera-
ture by 10-20°C. For any dish taking one
hour or over to cook, reduce the cooking
time by 10 minutes per hour.
*
Shelf positions have been counted
from the top of the oven to the base.
A fan oven creates more even tempera-
ture throughout, therefore the shelf posi-
tions are not as critical.
Food
°C
°F
Gas
Shelf
Cooking
Mark
Position
*
Time (approx)
CAKES
Victoria sandwich
190
375
5
2 or 3
20-25 mins
Small cakes/buns
190
375
5
1 and 2
15-20 mins
Maidera cake
180
350
4
2 or 3
20 mins
Fruit cake
170
325
3
3
1
3/4
hours
Rich fruit cake
150
300
2
3 or 4
2
1/2
hours
Scones
225
425
8-9
2
8-10 mins
PASTRY
Puff
225
425
8-9
2
10-20 mins
Short crust
200
400
6
2
20-30 mins
Plate tarts
200-210
400-410
6
1 or 2
30-35 mins
Quiches and flans
200-210
400-410
6
1 or 2
40-45 mins
YEAST
Bread loaf
225
425
7-8
2
35-55 mins
Bread rolls
220
425
7
1 or 2
15-20 mins
Pizza dough
230
450
8
2
20 mins
ROAST MEAT
Beef – Medium
190
375
5
2 or 3
20 mins/lb + 20 mins
Lamb
190
375
5
2 or 3
25-30 mins/b + 25 mins
Pork
190-200
375-400
5-7
2 or 3
30 mins/lb + 30 mins
Veal
190
375
5
2 or 3
30 mins/b + 30 mins
Chicken
190
375
5
2 or 3
30 mins/b + 30 mins
Turkey up to 10lb
180
350
4
2 or 3
18-20 mins/b + 20 mins
Stews/casseroles
150-170
300-325
2-3
2 or 3
1
1/2
2 hours
Recommended cooking temperature
