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26
Scones
Food
Preheat
Ye s
220/230
o
C approx. 10-15 mins
190/200
o
C approx. 20-25 mins
180/190
o
C 6
1
/
2
” – 7” tins approx. 20 mins
8” – 8
1
/
2
” tins approx. 30 mins
190/200
o
C 7” tins 15-20 mins
200/210
o
C approx. 10-15 mins
160/170
o
C 6
1
/
2
” – 7” tins 1
1
/
4
– 1
1
/
2
” hrs
8” – 9” tins 2 – 2
1
/
2
” hrs
140/150
o
C – dependant on size and richness of mixture
200/210
o
C depending on use
220
o
C approx. – depending on use
210/220
o
C 45-50 mins
210/220
o
C approx. 20-25 mins
150/160
o
C approx. 2 - 2
1
/
2
hrs
150/160
o
C approx. 45-55 mins
230
o
C 50-60 mins reducing to 210/220
o
C
230
o
C 45-50 mins after first 10 minutes
100/110
o
C Large 3
1
/
2
- 4
1
/
2
hrs
Small 2
1
/
2
- 3 hrs
Runners 1 and 4
Runners 1 and 4
Runners 1 and 4
Runners 1 and 4
Runner 4
Runner 3
Runner 3
Runners 2 and 5
Runners 2 and 5
Runner 5
Runner 5
Runner 2
Runner 2
Runners 1 and 4
Runner 1
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Temperature and Time
OVEN
Position in Oven
from bottom
Small Cakes
Victoria Sandwich
Sponge Sandwich
(Fatless)
Swiss Roll
Semi-rich Cakes
(large)
Christmas Cake
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire
Puddings
Milk Pudding
Baked Egg Custard
Bread (full oven)
Bread (Single loaf)
Meringues
Note: Always refer to cookery notes before using oven. If soft tub margarine is used for cakes, temperatures
recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to
cakes made with block margarine or butter only.
Temperature Chart – Baking
Main oven