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The chart will help you select the best times,
temperatures and shelf positions to use for various
foods. Remember that it is only a guide - recipes vary,
so small adjustments may be necessary.
FOOD Shelf Temp °C Time (min) Shelf Temp °C Time (min) Shelf Temp °C Time (min)
Baked Products Biscuits 6 170-180 10-20 5&7 170-180 8-15 5&6 160-175 8-15
Slices 7 170-180 20-30 6 170-190 20-30 7 150-175 20-30
Shortbread 6 150-160 25-35 6 150-160 20-30 6 140-150 20-30
Cake Butter/Choc 8 150-175 55-75 8 150-170 55-75 8 150-160 55-75
Fruit Rich 8 135-150 4-6hrs 7 130-150 4-6hrs 8 125-150 4-6hrs
Sponge 7 170-190 20-40 7 170-190 25-35 7 160-175 20-30
Victoria Sandwich Cake 7 170-190 20-40 4,6&8 150 20-35 7 170-190 20-30
Small Cakes 6 170-190 20-30 4,6&7 175 18-20 6 170-190 20-25
Muffins 6 200-220 15-20 6 200-220 20-30 6 190-210 15-20
Meringues 7 110-130 50-70 4,6&7 100 2hrs30min 6 105-120 50-70
Scones 6 215-230 10-15 4,6&7 200 10-12 6 200-215 10-15
Bread/Rolls 7 190-220 10-40 7 180-210 10-40 7 175-200 10-40
Pizza 8 225-250 15-20 6&7 225-250 15-20 6&8 200-230 15-20
Quickbread 8 150-180 45-60 8 150-180 45-60 8 150-175 45-60
Apple Pie 6 190-200 25-35 4,7&8 175-200 25-30 6&7 180-200 25-30
Custard Tart 7 210/160 30-50 7 210/160 30-50 7 190/150 30-50
SUGGESTED COOKING FUNCTION
The chart above refers to full sized oven positions, numbered from the top down.
For the compact oven, use shelves 3 & 4 for baking (refer to page 13).
BAKING GUIDE
BAKE FAN FORCED FAN BAKE