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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
Shelf positions are counted from the bottom of the oven.
FOOD
Biscuits
Flapjacks
Shortbread
Bread
Bread rolls/buns
Casseroles- Beef/Lamb
Chicken
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
Soufflé
Roasting Meat and Poultry
Pasta e.g. Lasagne
Vegetable dishes
Baked jacket potatoes
Roast potatoes
Yorkshire puddings: Large
Note: Shelf positions are counted from the bottom of the oven.
OVEN SHELF
POSITIONS
3
3
3
2
2
3
3
3
2
3
2
2
1
3
2
2
3
3
3
3
4
4
3
3
3
3
3
2
3
2
2
3
3
3
3
Individual
3
20
COOKING
TEMP (°C)
190 - 200
180 - 190
150 - 160
220
220
140 - 150
180 - 190
180 - 190
180 - 190
150 - 160
140 - 150
150 - 160
140 - 150
100
Follow instructions on the pack
180 - 190
200 - 210
200 - 210
210 - 220
150 - 160
200 - 210
200 - 210
200 - 210
220 - 230
200 - 210
200 - 210
200 - 210
230 - 240
200
180 - 200
200
200
200
200 - 220
230
230
20
APPROXIMATE
COOK
(TIME MINS)
10 - 20
25 - 30
45 - 65
30
30
2 - 3 h
1½ h
20 - 25
20 - 25
1¼ - 1½ h
1 - 1¼ h
2¼ - 2¾ h
Depending on size 3 - 4½ h
2½ - 3 h
20 - 30
20 - 25
30 - 35
40 - 45
1½ - 2 h
20 - 25
20 - 25
15 - 20
30 - 40
30 - 45
30 - 45
30 - 45
8 - 12
30 - 40
See Roasting Chart
30 - 40
1½ h
1 - 1½ h
1 - 1½ h
35 - 40
35 - 40
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