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OVEN COOKING CHART (CSB4411 ONLY)
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.
Shelf positions are counted from the bottom of the oven.
FOOD
Biscuits
Flapjacks
Shortbread
Bread
Bread rolls/buns
Casseroles - beef
Chicken casserole
Cakes:
Small & Queen
Victoria sandwich
Gingerbread
Madeira
Rich fruit
Christmas
Meringues
Convenience Foods
Fish
Fish pie (potato topped)
Shepherds pie
Fruit pies and crumbles
Milk puddings
Pastry:
Choux- Chocolate eclairs
Profiteroles
Shortcrust- Mince pies
Flaky/Puff pies
Quiche Lorraine/tarts/flan
Meat pie
Plate tarts/pies
Scones
Soufflés
Roasting Meat and Poultry
Pasta e.g. Lasagne
Vegetable dishes
Baked jacket potatoes
Baked stuffed marrow
Baked stuffed tomatoes
Roast potatoes
Yorkshire puddings:
OVEN SHELF
POSITIONS
2 and 5
(large)
(individual)
COOKING
TEMP (°C)
4 and 5
190-200
5
180-190
3
150-160
1 and 5
210-220
3
140-150
3
180-190
2 and 5
180-190
2 and 5
180-190
3
150-160
3
170-180
3
150-160
2
140-150
2
90-100
Follow manufacturer's instructions
3
180-190
3
200-210
4
210-220
2
150-160
2 and 5
190-200
2 and 5
180-190
2 and 5
200-210
3
220-230
5
200-210
200-210
2 and 5
230-240
3
200
1
180-200
3
200
2 and 4
200
5
200
3
190
5
200-220
5
230
2 and 5
230
APPROXIMATE
COOK
TIME (MINS)
10-20
25-30
45-65
20-30
2-3 hours
1½ hours
20-25
20-25
1¼-1½ hours
1-1¼ hours
3
2¼-2
/
hours
4
Depending on size 3-4½h
2½-3 hours
20-30
20-25
40-45
1½-2 hours
30-35
20-30
15-20
30-40
30-45
30-45
8-12
30-40
See Roasting Chart
30-40
1-1½ hours
30-35
20-25
1-1½ hours
35-40
35-40
21
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