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Important:
As part of the cooking process, hot air
is expelled through a vent at the top of
the oven(s).
When opening the oven door, care
should be taken to avoid any possible
contact with potentially hot air, since
this may cause discomfort to people
with sensitive skin. We recommend
that you hold the underneath of the
oven door handle.
Top oven baking guide
Cooking times
The cooking times given in the following
guide are based on a preheated oven,
if you don’t preheat the oven the cooking
times may need to be extended.
Cooking temperatures
Because the top oven is more compact
it may be necessary to reduce the
cooking temperatures specified in
recipes by up to 20˚C. Use the
following guide as a reference for
determining temperatures to use.
8
Item
Temperature
Shelf Approximate
at ˚C Position Cooking Time
Small cakes 180 low-middle 15 - 20 mins
Victoria sandwich 160 low-middle 20 - 25 mins
(2 x 180mm / 7”) (side by side)
Swiss roll 200 low-middle 8 - 12 mins
Semi rich fruit cake 140 low 2
1
⁄2 - 3 hours
(180mm / 7” deep tin)
Scones 215 middle 10 - 15 mins
Meringues 90 - 100 low 2 - 3 hours
Shortcrust pastry 200 - 210 low-middle Depends on size &
Puff / flaky pastry 200 - 210 low-middle
type of cooking dish
Choux pastry 200 - 210 low-middle & also the filling
Biscuits 160 - 200 middle 10 - 20 mins
Sponge pudding 150 low-middle 30 - 45 mins
Milk pudding 140 low 2 - 2
1
⁄2 hours
Using the Top Oven