23
Main Oven Cooking Chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by 10°C to suit individual preferences and requirements.
FAN COOKING
CONVENTIONAL COOKING
TYPE OF DISH
Level
temp °C
Level
temp°C
Cooking time
Biscuits
Bread
Bread rolls/buns
Cakes:
Small & Queen
Shelf
180 - 190
200 - 220
200 - 220
160 - 170
1
1 *
1
1
170 - 190
200 - 220
200 - 220
180 - 190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges
160 - 170
1
160 - 170
18 - 20
Victoria Sandwich
positions
160 - 170
1
160 - 170
18 - 25
Madeira
140 - 150
1
140 - 150
1¼ - 1½h
Rich Fruit
130 - 140
1
140 - 150
2¼ - 2½h
Christmas
130 - 140
1
130 - 140
3 - 4½h
are not
depends on size
Gingerbread
140 - 150
1
140 - 150
1¼ - 1½h
Meringues
80 - 100
1
90 - 100
2½ - 3h
Flapjack
critical
170 - 180
1
170 - 180
25 - 30
Shortbread
130 - 140
1
140 - 150
45 - 65
Casseroles:
Beef/Lamb
140 - 160
1 *
140 - 160
2½ - 3h
Chicken
but ensure
180 - 190
1 *
180 - 190
1¼ - 1½h
Convenience Foods
Follow manufacturer’s instructions
Fish
170 - 190
1
170 - 190
20 - 30
Fish Pie (Potato Topped)
that oven
190 - 200
1 *
190 - 200
20 - 25
Fruit Pies, Crumbles
190 - 200
1
190 - 200
40 - 50
Milk Puddings
130 - 140
1
140 - 150
1½ - 2h
Pasta/Lasagne etc.
shelves are
190 - 200
1
170 - 180
40 - 45
Pastry:
Choux
190 - 200
1
180 - 190
30 - 35
Eclairs, Profiteroles
170 - 180
1
170 - 180
20 - 30
Flaky/Puff Pies
evenly
210 - 220
1 *
210 - 220
25 - 40
Shortcrust
Mince Pies
190 - 200
1
190 - 200
15 - 20
Meat Pies
190 - 210
1 *
190 - 210
25 - 35
Quiche,
Tarts,
Flans
180 - 210
1
180 - 200
25 - 45
spaced
Roasting Meat/Poultry
160 - 180
1 *
160 - 180
see roasting chart
Scones
210 - 220
1
220 - 230
8 - 12
Shepherd’s Pie
when more
190 - 200
1 *
190 - 200
30 - 40
Soufflés
170 - 180
1
170 - 180
20 - 30
Vegetables:
Baked Jacket
Potatoes
180 - 190
1
180 - 190
1 - 1½h
Roast Potatoes
than one is
180 - 190
1
180 - 190
1 - 1½h
Yorkshire Puddings: Large
210 - 220
1
200 - 210
25 - 40
Individual
used
200 - 210
1
200 - 210
15 - 25
* = Shelf on the oven base
Note:
Shelf positions are counted from the bottom of the oven.