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Baking
Main
Fan
Oven
Cooking
o
e
!
o
<
o
6
e
ve
a
4
e
e
in
6
i
oven
7/6
e
o
i
ion
o
=6
e
e
i
no
i
o
an
ovi
ing
6
e
4
a
e
even
4
a
e
7
Foo
)
e
6
ea
/
e
e
a
e
°C
/
i
e
in
in
7
Scones
Yes
210/220
10-15 mins
Small Cakes
Yes
170/180
20-25 mins approx
Victoria Sandwich
Yes
160/170
20-30 mins
Sponge Sandwich (Fatless)
Yes
180/190
15-20 mins
Swiss Roll
Yes
190/200
10-15 mins
Semi-rich Fruit cakes
No
140/150
60-75 mins
Rich Fruit Cakes
No
130/140
Depending on size
Shortcrust Pastry
No
180/190
Depending on use
Puff Pastry
Yes
190/200
Depending on use
Yorkshire Pudding
Yes
180/190
30-45 mins
Individual Yorkshire Pudding
Yes
190/200
20-45 mins
Milk Pudding
No
130/140
90-120 mins
Baked Custard
No
140/150
35-45 mins
Bread
Yes
200/210
20-30 mins
Meringues
No
80/90
180-240 mins
Oven Temperature
Charts - Baking
Baking
Top
Oven
Convection
Cooking
oo
)
e
6
eat
Te
pe
at
e
°C
Ti
e
in
in
7
)
o
ition
=
o
Ba
e
o
=
Oven
Scones
Yes
210/220
10-15 mins
3
Small Cakes
Yes
180/190
20-25 mins
3
Victoria Sandwich
Yes
170/180
20-30 mins
3
Sponge Sandwich (Fatless)
Yes
180/190
20-25 mins
3
Swiss Roll
Yes
200/210
10-15 mins
3
Semi-rich Fruit cakes
Yes
150/160
60-75 mins
2
Rich Fruit Cakes
Yes
140/150
150-180 mins
2
Shortcrust Pastry
Yes
190/200
Depending on use
3
Puff Pastry
Yes
200/210
Depending on use
2
Yorkshire Pudding
Yes
190/200
30-45 mins
1 or 2
Individual Yorkshire Pudding
Yes
200/210
20-30 mins
1 or 2
Milk Pudding
Yes
140/150
90-120 mins
3
Baked Custard
Yes
150/160
40-50 mins
2
Bread
Yes
200/210
30-40 mins
1 or 2
Meringues
Yes
100
180-210 mins
3
Note: If soft tub margarine is being used for cake making, we would recommend using the all in one
method and to reduce the temperature by 10°C. Temperatures recommended in this chart refer to cakes
made with block margarine or butter only.
