23
Cooking Charts
The information in these charts are guidelines only. Refer to your recipe or the packaging and be
prepared to adjust the cooking times and settings accordingly.
Recommended
Function
Shelf
positions
Temp (°C)
Time (mins)
Fan Bake
4
180-190
13-17
Fan Forced
3 and 5
160-170
13-17
Fan Bake
4
180-190
15-20
Fan Forced
3 and 5
160-170
15-20
Pastry Bake
4
160-170
12-15
Pastry Bake
3
160-165
15-20
Bake
4
160-165
30-35
Bake
4
160-180
50-60
Bake
2
155-165
1hr 30
Classic Bake/Bake
2
120-160
2.5 hrs
Bake
2
175
30-40
Bake
2
170-190
15-25
Pastry Bake
3
130-140
20-25
Fan Bake
3
180-190
13-17
Fan Forced
2 and 4
160-170
16-21
Fan Bake
2
210-230
8-12
Fan Forced
1 and 3
210-230
8-12
Vent Bake
1
100-120
60
Bake then Vent Bake
4
195-210
25-35
Fan Bake
3
190-200
15-25
Vent Bake
3
185-200
20-30
Vent Bake
Fan Forced
2
200-210
30-35
Bake then Vent Bake
Fan Forced
3
190-200
15-25
Pastry Bake
2
190-200
25-30
Pastry Bake
2
175-180
30-40