18
Main oven baking guide
Cooking times
These times are based on cooking in a pre-
heated oven.
The cooking times given are only
approximate because the size and type of
cooking dish will influence cooking time,
as will personal preference.
Cooking temperatures
• The temperature settings and times
given in the baking guide are based on
dishes made with block margarine.
• If soft tub margarine is used it may be
necessary to reduce the temperature setting.
• If a recipe gives a different temperature
setting to that shown in the guide, the
recipe instruction should be followed.
USING THE MAIN OVEN
Dish
Recommended Temperature ˚C
Shelf
Cook
Time
Conv.
Fanned
Intensive
(mins)
bake
Scones
215
200
-
middle-high 8 - 15
Meringues
120
110
-
low
2 - 3 hrs
Cakes
Small cakes
180
175
-
middle
15 - 25
Whisked sponge
190
175
-
middle
20 - 25
Swiss roll
200
190
-
middle-high 10 - 12
Victoria sandwich
180
160
-
middle
20 - 30
(2 x 180mm / 7” per shelf)
Genoese sponge
180
160
-
middle
25 - 30
Madeira (180mm / 7”)
170
150
-
middle
1 - 1
1
⁄
4
hrs
Semi rich fruit cake
140
125
-
middle-low
2
1
⁄
2
- 3hrs
(205mm /8”)
Dundee cake (205mm / 8”)
140
125
-
middle-low
2
1
⁄
2
- 3hrs
Pastry
Flaky / Puff
220
200
200
Shortcrust
200
180
180
depending on
Choux
200
180
180
recipe and type
Plate tarts (2 x 180mm / 7”)
200
180
180
of filling
Biscuits
Shortbread rounds
180
160
-
high
10 - 20
Nut brownies
180
160
-
middle-high 35 - 40
Brandy snaps
190
170
-
high
8 - 12
Flapjacks
190 180
-
middle-high 25 - 40
Ginger nuts
180
160
-
high
15 - 20
Cooling and defrosting in the
main oven
To
cool
foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open
the door.
To
defrost
frozen foods, turn the
oven control to the defrost position,
place the food in the centre of the oven
and
close
the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; fish fillets, prawns, and mince
will take approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1
1
⁄
2
kg / 3lb oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
Always check foods are thoroughly
defrosted before cooking.
Be safe
•
Do not defrost stuffed poultry using
this method.
•
Do not defrost larger joints of meat
and poultry over 2kg / 4lb using
this method.
•
Never place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
•
Defrosting meat, poultry and fish
can be accelerated using this
method, but make sure they are
completely thawed before cooking
thoroughly.
Place meat and poultry on a trivet
in a meat tin, to catch the juices
from the defrosting process.
Slow cooking
•
Slow cooking must be operated
using conventional or fanned oven
modes.
•
Make sure that frozen foods are
thoroughly thawed before cooking.
•
Do not slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg
/ 4
1
⁄
2
lb.
•
For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to 110˚C for the
remainder of the cooking time.
•
Slow cooking times will be about
three times as long as conventional
cooking.
19
USING THE MAIN OVEN
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