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Main Oven Temperature Chart - Baking
29
SIDE HEAT Oven Convection Cooking (Main Oven)
Food
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich
(Fatless)
Swiss Roll
Semi-rich
Fruit Cake
Rich Fruit Cakes
Shortcrust
Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire
Pudding
Milk Pudding
Baked Custard
Bread
Meringues
Baking
Temperature
o
C
Time
Pre-
heat
Yes
220/230
10-16 mins
2 and 5
2 and 5
2 and 5
2 and 5
2 and 5
2 and 5
3
3
3
3
5
5
5
5
2 and 5
15-25 mins
20-30 mins (2 x 8" tins)
15-20 mins (2 x 7" tins)
12-15 mins
1
1
⁄4-1
1
⁄2 hours
Time depending on size and
richness of mixture.
50 mins - 1 hour
Time depending on recipe.
40-45 mins
20-25 mins
2 - 2
1
⁄2 hours
40-50 mins
45-60 mins
Reducing to 220˚C after 10 mins
Large 3
1
⁄2 - 4
1
⁄2 hours
Small 2
1
⁄2 - 3 hours
190/200
180/190
190/200
180/200
170/180
140/150
200/210
220
210/220
210/220
150/160
150/160
230
100/110
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Note: When using two shelf positions at the same time on SIDE HEAT (eg. to bake two apple
pies or a full oven of bread) the items should be interchanged half way through the cooking
period. When baking two trays of scones or small cakes, the lower tray may require a few
minutes longer and to be moved up to the higher position.
Shelf Position
(from base of oven)
Fan Oven Cooking
Yes
210/220
8-10
15-20
20-25
15-20
12-15
75-90
Depending
on size.
45-50
Depending
on use.
40-45
20-25
105-135
40-50
45-50
180-240
170/180
160/170
170/190
180/200
140/150
130/140
190/200
190/200
180/190
190/200
130/140
140/150
200/210
80-90
Yes
Yes
Yes
Yes
Yes
Pre-
heat
Temperature
o
C
Time in mins.
Note: If soft tub margarine is used for cake making, we would recommend using the all in one
method and to reduce the temperature by 10˚C. Temperatures recommended in this chart
refer to cakes made with block margarines or butter only.