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Cooking chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease
the temperatures to suit individual preferences and requirements.
Food
Biscuits
Bread
Bread rolls/buns
Cakes:
Small & Queen
Sponges
Victoria Sandwich (7")
Madeira (7)"
Rich Fruit (8)"
Christmas (8)"
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 Pudding:
Note: Shelf positions are counted from the bottom of the oven.
14
Shelf position
but ensure
shelves are
when more
than one is
Large
Individual
Cooking
temp (°C)
180-190
Shelf
200-220
200-220
positions
160-170
160-170
160-170
are not
140-150
130-140
130-140
critical
140-150
90-100
170-180
130-140
140-160
that oven
180-190
Follow manufacturer's instructions
170-190
190-200
190-200
130-140
190-200
190-200
evenly
170-180
210-220
190-200
spaced
190-210
180-210
160-180
210-220
190-200
170-180
180-190
180-190
210-220
used
200-210
Approx
cook time (min)
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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