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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)
Pastry Filo 7 175-190 30-35 7 160-180 30-35 7 150-160 25-30
Flaky/Puff 6 225-250 10-20 6 210-225 10-20 6 200-220 10-20
Quiche 7 200-220 20-30 7 190-210 20-30 7 180-200 20-30
Bacon & Egg Pie 7 180-190 30-50 7 170-190 30-50 7 170-180 30-50
Lemon Meringue Pie 7 170-180 15-20 7 170-180 10-20 7 165-175 10-20
Family Favourites Lasagne 7 170-180 25-35 7 150-160 25-35 7 150-160 25-35
Meatloaf 7 175-190 50-60 7 175-190 45-50 7 170-180 40-55
Chicken Pieces 6 175-180 45-50 7 170-180 45-50 7 155-170 45-50
Chicken Casserole 7 175-190 50-65 7 170-180 45-60 7 150-165 45-60
Complete Oven Meal* 7&5 175 100-110
Automatic Cooking of
Complete Oven Meals 3,7&8 150 90-100
Vegetables Baked 6 150-200 45-90 6 150-175 45-90 6 150-175 45-90
Roasted 6 175-200 45-90 6 175-200 45-90 6 175-200 45-90
SUGGESTED COOKING FUNCTION *Complete Oven Meal Example: 1.5kg roast lamb, 800g potatoes, 400-500g
root vegetables & fruit pie. Note: depending on the size of the meat and weight
of vegetables, cooking times will vary.
The chart above refers to full sized oven shelf positions, numbered from the top down
For the compact oven, use shelves 3 & 4 for baking (refer to page 13).
When cooking large cuts of meat, times and temperatures are based on 30 minutes
per 500g/1lb.
BAKING GUIDE
BAKE FAN FORCED FAN BAKE