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Baking charts
Please note:
The settings in the following charts are guidelines only. Follow the instructions in your recipe or
on packaging and be prepared to adjust the oven settings and baking times to achieve the best
possible results for you.
Shelf positions are counted from the base up (1 is the lowest, 4 the highest).
Arrange oven shelves before you turn the oven on, then preheat the oven to the required
temperature (until the temperature indicator light goes out).
Full ovens are ideal for multi-shelf baking or larger items.
Compact ovens are the ideal and most energy-efficient choice for baking small or flat items (eg
cookies, pizza) on a single shelf; however, they have not been designed for multi-shelf baking.
Settings in bold indicate the recommended oven function.
Baking chart - full ovens
The shelf positions recommended below use the flat oven shelf (not the step-down shelf)
used either with or without sliding shelf supports. Note: the step-down shelf and sliding shelf
supports are not supplied with all models.
BAKE
Food Shelf position Temperature (
O
C) Time (mins)
Small cakes
single shelf 2 180-190 13-17
multi shelf not recommended
Scones
single shelf 2 210-230 8-12
multi shelf not recommended
Sponge
two small (20 cm),
staggered on shelf
2 170-190 25-35
one large (26 cm)
2 175 30-40
Light fruit cake
2 155-165 80-100
Rich fruit cake
exact baking time
will depend on size
2 130-150 3-6 hours
Apple pie 1 185 35-45
Custard tart 1 220, then 180* 10, then 20-30*
continued...
* This is a two-stage baking process: adjust the temperature after the first stage.