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OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature
by 10°C to suit individual preferences and requirements.
FOOD
Biscuits
Bread
Bread rolls/buns
Cakes:
Small & Queen
Sponges
Victoria Sandwich
Madeira
Rich Fruit
Christmas
Gingerbread
Meringues
Flapjack
Shortbread
Casseroles:
Beef/Lamb
Chicken
Convenience Foods
Fish
Fish Pie (Potato Topped)
Fruit Pies, Crumbles
Milk Puddings
Pasta Lasagne etc.
Pastry:
Choux
Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust
Mince Pies
Meat Pies
Quiche, Tarts, Flans
Roasting Meat, Poultry
Scones
Shepherd's Pie
Soufflés
Vegetables:
Baked Jacket Potatoes
Roast Potatoes
Yorkshire Puddings: Large
Individual
* = Shelf on the oven base
NOTE: Shelf positions are counted from the bottom of the oven.
FAN OVEN
SHELF
COOKING
POSITION
TEMP °C
180-190
200-220
Shelf
200-220
160-170
160-170
positions
160-170
140-150
130-140
are not
130-140
140-150
critical
80-100
170-180
130-140
but ensure
140-160
180-190
Follow manufacturer's instructions
that oven
170-190
190-200
190-200
130-140
shelves are
190-200
190-200
170-180
evenly
210-220
190-200
190-210
spaced
180-210
160-180
when more
210-220
190-200
170-180
than one is
180-190
180-190
used
210-220
200-210
22
TOP OVEN
SHELF
COOKING
POSITION
TEMP°C
1
170-190
1*
200-220
1
200-220
1
180-190
1
160-170
1
160-170
1
140-150
1
140-150
1
130-140
1
140-150
1
90-100
1
170-180
1
140-150
1*
140-160
1*
180-190
1
170-190
1*
190-200
1
190-200
1
140-150
1
170-180
1
180-190
1
170-180
1*
210-220
1
190-200
1*
190-210
1
180-200
1*
160-180
1
220-230
1*
190-200
1
170-180
1
180-190
1
180-190
1
200-210
1
200-210
APPROX
COOK TIME (m)
10-20
25-30
15-20
18-25
18-20
18-25
1¼-1½h
2¼-2½h
3-4½h
depends on size
1¼-1½h
2½-3h
25-30
45-65
2½-3h
1¼-1½h
20-30
20-25
40-50
1½-2h
40-45
30-35
20-30
25-40
15-20
25-35
25-45
see roasting chart
8-12
30-40
20-30
1-1½h
1-1½h
25-40
15-25
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