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COOKING GUIDE
Choosing the best oven settings
The following table is intended as a guide and
experience may show some variation in cooking
times necessary to meet individual requirements. We
recommend that you preheat your oven for 30 minutes.
Modes without oven fan
FOOD
Scones
Biscuits
Meringues
Cakes
Pastry – short
crust
Pastry – choux
Yeast goods
Modes with oven fan
FOOD
Scones
Plain or fruit
Biscuits
Rolled
Spooned
Shortbread
Meringues
Hard – individual
Soft – individual
Pavlova – 6 egg
Cakes
Cup cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
Pastry –
Cornish pasties
short crust
Custard tart
Whole tart
Pastry –
Cream puffs
choux
Yeast goods Bread
* Counting from the bottom shelf up.
14
COOKING GUIDE
Plain or fruit
Rolled
Spooned
Shortbread biscuits
Hard – individual
Soft – individual
Pavlova – 6 egg
Cup cakes
Sponge – 4 egg
Shallow butter cake
Cornish pasties
Custard tart
Cream puffs
Bread
TEMPERATURE C
TEMPERATURE C
OVEN SHELF POSITION*
220
3 or 4
170
3
190
3
160
3
110
3
180
3
110
3
190
3 or 4
180
3 or 4
180
3
200
3
200/180
3
210
3
210
3
OVEN SHELF POSITION*
SINGLE SHELF
210
3 or 4
150
3 or 4
180
3 or 4
150
3 or 4
100
3 or 4
165
3 or 4
100
3 or 4
180
3 or 4
170
3 or 4
170
3 or 4
170
3 or 4
180
3 or 4
190/170
3 or 4
200
3 or 4
200
4
TIME IN MINUTES
10 – 15
13 – 18
13 – 18
30 – 35
90
15 – 20
75
15 – 20
20 – 30
25 – 30
40 – 45
Pastry 8/200
Whole tart 10/200
& 20/180
25 – 30
25 – 30
TIME IN MINUTES
MULTI SHELF
2 & 5
10 – 15
2 & 5
13 – 18
2 & 5
13 – 18
2 & 5
13 – 18
2 & 5
90
2 & 5
15 – 20
2 & 5
75
2 & 5
15 – 20
2 & 5
20 – 30
2 & 5
25 – 30
2 & 5
60
2 & 5
40 – 45
2 & 5
20 – 30
Pastry 8/190
Whole tart 10/190
& 20/170
2 & 5
25 – 30
2 & 5
25 – 30
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