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The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by a further 10°C to suit individual preferences and requirements.
Note: Shelf positions are counted from the bottom of the oven.
VENTITHERM ® FAN
OPERATED COOKING
CONVENTIONAL OVEN
FOOD
SHELF
POSITION
TEMP (°C) SHELF
POSITION
TEMP (°C)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Shelf
160 - 190
210 - 220
210 - 220
160 - 170
7
4
4
4
150 - 160
210 - 220
210 - 220
170 - 180
Sponges 160 - 170 4 160 - 170
Victoria Sandwich positions 160 - 170 4 160 - 170
Madeira 140 - 150 7 160 - 170
Rich Fruit 140 - 150 7 130 - 140
Christmas are not 130 - 140 1 130 - 140
Gingerbread 140 - 150 7 140 - 160
Flapjack 170 - 180 7 170 - 180
Shortbread critical 140 - 150 7 140 - 150
Baked Custard 140 - 150 7 160 - 170
Casseroles: Beef / Lamb 140 - 150 7 140 - 150
Chicken but ensure 160 - 180 7 150 - 160
Convenience Foods Refer to
packaging
7 Refer to
packaging
Fish 150 - 170 7 150 - 160
Fish Pie (Potato Topped) that oven 190 - 200 7 180 - 190
Fruit Pies, Crumbles 180 - 190 7 190 - 200
Milk Puddings 130 - 140 7 130 - 140
Pasta / Lasagne etc. shelves are 180 - 190 7 190 - 200
Pastry : Choux –
Eclairs/Profiteroles 160 - 170 7 170 - 180
Flaky / Puff Pies evenly 210 - 220 7 210 - 220
Shortcrust -
Mince Pies 170 - 180 7 190 - 200
Meat Pies spaced 210 - 220 7 190 - 200
Quiche, Tarts, Flans 180 - 190 7 190 - 200
Roasting Meat / Poultry 160 - 180 1 160 - 180
Scones when more 200 - 210 4 210 - 220
Shepherd’s Pie 190 - 200 7 190 - 200
Soufflés 170 - 180 7 180 - 190
Vegetables: Baked Jacket Potatoes than one is 190 - 200 7 190 - 200
Roast Potatoes 200 - 210 7 200 - 210
Yorkshire Puddings: - Large used 210 - 220 7 220 - 230
Individual 210 - 220 7 220 - 230
MAIN OVEN COOKING CHART