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Conventional oven baking
guide
The temperature settings and times given
in this baking guide are based on dishes
made with block margarine. If soft tub
margarine is used it may be necessary
to reduce the temperature setting.
If a recipe gives a different temperature
setting to that shown in the guide, the
recipe instruction should be followed.
The times given below are based on
cooking in a preheated oven.
Item
Scones
Small cakes
Victoria Sandwich
Sponge Sandwich (fatless)
Swiss Roll
Semi rich fruit cake (180mm / 7in)
Rich fruit cakes
Shortcrust pastry
Puff pastry
Yorkshire pudding - large
Yorkshire pudding - individual
Milk pudding
Baked Custard
Meringues
Using the Oven
Note: When cooking 2 trays or items
in a conventional oven (when using 2
shelves), remove the top item when it is
cooked and raise the lower item to the
higher shelf to finish cooking, or where
additional browning of the bases is
required - eg; pies and pastries, inter-
change part way through cooking.
Temperature
at ˚C
215 / 220
160 / 170
150 / 160
190 / 200
210 / 220
150
125 / 135
190 / 210
210 / 220
195 / 215
200 / 215
140 / 150
145 / 160
100
15
Approximate
cooking time
8 - 12 mins
20 - 25 mins
30 - 35 mins
23 - 28 mins
10 - 15 mins
1 - 1
⁄
hours
1
4
depends on size
depends on recipe
depends on recipe
30 - 40 mins
20 - 30 mins
1
⁄
- 2 hours
1
2
40 - 50 mins
2
⁄
- 3 hours
1
2
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