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CONVENTIONAL BAKING
Food Shelf Position
Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits 3 180 - 190 10 - 20
Bread 3 200 - 220 30 - 35
Cakes: Small &
Queen
3 160 -180 18 - 25
Cakes: Sponges 3 170 - 180 20 - 25
Cakes: Madeira 3 150 - 160 60 - 80
Cakes: Rich Fruit 2 140 - 150 120 - 150
Cakes: Christmas 2 140 - 150 180 - 270
Cakes: Apple Pie 2 170 - 180 50 - 60
- Shortbread 3 140 - 160 45 - 60
Fish 3 170 - 190 30 - 40
Fruit Pies, Crum-
bles
3 180 - 200 30 - 50
Milk Puddings 3 150 - 170 60 - 90
Pastry: Choux 3 180 - 190 30 - 40
Pastry: Shortcrust 3 190 - 200 25 - 35
Pastry: Flaky 3 190 - 210 30 -40
Pastry: Puff
3
Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20°C
Plate Tarts 3 190 - 200 25 - 45
Quiches/Flans 3 200 - 210 25 - 45
Scones 3 220 - 230 8 - 12
Roasting: Meat,
Poultry
3
170 - 190
see Roastinh Chart
HOT AIR BAKING
Shelf Positions are not critical
but ensure that oven shelves are
evenly spaced when more than
one is used (e.g. shelf positions
1 and 3)
Food Shelf Position
Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits 1 – 3 180 - 190 10 - 20
Bread 2 190 - 210 30 - 35
ENGLISH
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