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Guideline to Oven T
emperatures
For best results always place food in a preheated oven.
Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at
150°C and count up in 10°C stages to 250°C, then back to 40°C, 100°C and 1
10°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
There is no pre-heat at 40°C.
TEMP
°C
USE
TEMP
°F
GAS
MARK
TEMP
°C
USE
TEMP
°F
GAS
MARK
40°C
Proving Bread
90°F
1/8
180°C
Souf
fle, V
ictoria
Sandwich, Fairy Cakes
350°F
4
100°C
Pavlova
200°F
1/4
190°C
Mice Pies,
T
reacle
T
arts, Chicken
Roulades, Quiche,
Lasagne
375°F
5
1
10°C
Meringues
225°F
1/4
200°C
210°C
220°C
Choux Pastry
, Scones,
Bread, Sausage Rolls,
V
ol-au-V
ents, Roast
Potatoes, Y
orkshires
400°F
425°F
6
7
120°C
Slow drying Herbs
250°F
1/2
130°C
Large Rich Fruit
Cakes
275°F
1
140°C
150°C
T
o start Rich Fruit
Cakes (then
reduce), Lemon
Meringue
300°F
2
230°C
240°C
250°C
Garlic Bread, Roast
Potatoes
450°F
475°F
8-9
160°C
170°C
Gingerbread,
Cookies
Small T
arts
375°F
3