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Traditional Baking Time & Temperature Charts
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Below is a cooking chart which will help you to adjust your cooking temperature
appropriately. Cooking times can vary according to the type of food and volume.
We understand that, after a few attempts, your experience might suggest
possible variations to the temperatures on the table.
TABLE OF COOKING TIMES
The table below gives you recommended shelf positions for use with your oven.
Please note, the temperature and cooking times are estimates only. Times may
vary according to preference.
COOKING PROGRAM FOOD
WEIGHT
(LBS)
COOKING RACK
POSITION
FROM BOTTOM
PREHEA-
TING TIME
(MIN)
TEMP.
COOKING
TIME
(MIN)
1. Defrosting
All frozen food
2. Broil
Soles and cuttlefi sh 2 4 5 Max 8-10
Squid and prawn kebabs 2 4 5 Max 6-8
Cod fi let 2 4 5 Max 10
Grilled vegetables 2 3/4 5 Max 10-15
Veal steak 2 4 5 Max 15-20
Cutlets 2 4 5 Max 15-20
Hamburgers 2 4 5 Max 7-10
Mackerels 2 4 5 Max 15-20
Toasted sandwiches - 4 5 Max 2-3
3. Convection Broil
Grilled chicken 3 3 5 400 55-60
Cuttlefi sh 3 3 5 400 30-35
4. Turbo Plus
Tarts 1 3 15 350 20-30
Fruit cakes 2 2/3 15 350 40-45
Fruitcake 1.5 3 15 350 40-50
Sponge cake 1 3 15 325 25-30
Stuffed pancakes
(On 2 racks)
2.5 2-4 15 400 30-35
Small cakes (On 2 racks) 1 2-4 15 375 20-25
Cheese puffs (On 2 racks) 1 2-4 15 400 15-20
Cream puffs (On 3 racks) 1.5 1-3-5 15 350 20-25
Biscuits (0n 3 racks) 1.5 1-3-5 15 350 20-25
Meringues (0n 3 racks) 1 1-3-5 15 200 180