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Food
Pasta Lasagne etc.
Pastry: Choux
Pastry: Eclairs, Profiteroles
Pastry: Flaky / Puff Pies
Shortcrusts: Mince Pies
Shortcrusts: Meat Pies
Shortcrusts: Quiche, Tarts,
Flans
Scones
Shepard`s Pie
Souffles
Vegetables: Baked Jacket Po‐
tatos
Vegetables: Roast Potatos
Yorkshire Pudding Large
Yorkshire Pudding Individual
Roasting Meat, Poultry
10.6 Conventional Baking
Food
Biscuits
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Temperature (°C)
170 - 180
180 - 190
180 - 190
210 - 220
190 - 200
190 - 210
180 - 200
220 - 230
190 - 200
170 - 180
180 - 190
180 - 190
220 - 210
210 - 220
Refer to the Roasting table.
- Main oven
Temperature
(°C)
180 - 190
200 - 220
160 - 180
170 - 180
150 - 160
140 - 150
140 - 150
170 - 180
140 - 160
170 - 190
180 - 200
Time (min)
40 - 50
30 - 40
30 - 40
30 - 40
15 - 20
25 - 35
25 - 50
8 - 12
30 - 40
20 - 30
60 - 90
60 - 90
25 - 40
15 - 25
Time (min)
10 - 20
30 - 35
18 - 25
20 - 25
60 - 80
120 - 150
180 - 270
50 - 60
45 - 60
30 - 40
30 - 50
ENGLISH
19
Shelf posi‐
tion
2
2
2
2
2
2
2
3
2
2
2
2
2
2
2
Shelf posi‐
tion
3
3
3
3
3
2
2
2
3
3
3
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