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OVEN COOKING CHART
The temperature and baking times are for guidance only, as these will depend on the consistency of the
various ingredients and the number, type and size of baking tray or tins used. It may be necessary to
increase or decrease the temperature to suit individual preference and requirements.
For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level. To ensure
optimal performance when cooking convenience foods, pizza or frozen and chilled ready meal, always
preheat the oven first.
FAN OVEN CONVENTIONAL
OVEN
Food Position Cooking
Temp °C
Shelf
Position
Cooking
Temp °C
APPROX
COOK TIME (h)
Biscuits 180 - 190 3 180 - 190 0:10 – 0:25
Bread 200 - 220 3 210 - 220 0:25 – 0:35
Casseroles 130 - 160 3 150 - 180 1:30 – 2:30
Cakes: Small & Queen 160 – 170 3 170 - 180 0:18 – 0:30
Sponges 160 - 170 3 170 - 180 0:20 – 0:35
Madeira 140 - 150 3 160 - 170 1:15 – 1:45
Rich Fruit 130 - 140 3 150 - 160 2:00 – 2:45
Christmas 130 - 140 2 130 - 140 3:00 – 4:45
Depends on size
Fish 170 - 190 3 170 - 190 0:20 – 0:30
Fruit Pies and Crumbles 190 - 200 3 190 - 200 0:40 – 0:60
Milk Puddings 130 -140 3 130 - 140 1:15 – 2:00
Pastry: Choux 190 - 200 3 160 - 170 0:30 – 0:40
Shortcrust 190 - 200 3 190 - 200 0:15 – 0:25
Flaky 210 - 220 3 210 - 220 0:25 – 0:45
Puff 210 - 220 3 210 - 220 0:25 – 0:45
Plate Tarts 180 - 190 3 190 - 200 0:25 – 0:50
Quiches/Flans 170 - 180 3 190 - 200 0:25 – 0:50
Scones
Shelf
positions
are not
critical
but ensure
that oven
shelves are
evenly
spaced
when more
than one
is used
210 - 220 4 220 - 230 0:08 – 0:17
Note: Shelf positions are counted from the bottom of the oven.