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Cooking Charts
The information in these charts are guidelines only. Refer to your recipe or the packaging and be
prepared to adjust the cooking times and settings accordingly.
Recommended
Function
Shelf
positions
Temp (°C) Time (mins)
Fan Bake 4 180-190 13-17
Fan Forced 3 and 5 160-170 13-17
Fan Bake 4 180-190 15-20
Fan Forced 3 and 5 160-170 15-20
Pastry Bake 4 160-170 12-15
Pastry Bake 3 160-165 15-20
Bake 4 160-165 30-35
Bake 4 160-180 50-60
Bake 2 155-165 1hr 30
Classic Bake/Bake 2 120-160 2.5 hrs
Bake 2 175 30-40
Bake 2 170-190 15-25
Pastry Bake 3 130-140 20-25
Fan Bake 3 180-190 13-17
Fan Forced 2 and 4 160-170 16-21
Fan Bake 2 210-230 8-12
Fan Forced 1 and 3 210-230 8-12
Vent Bake 1 100-120 60
Bake then Vent Bake 4 195-210 25-35
Fan Bake 3 190-200 15-25
Vent Bake 3 185-200 20-30
Vent Bake
Fan Forced 2 200-210 30-35
Bake then Vent Bake
Fan Forced 3 190-200 15-25
Pastry Bake 2 190-200 25-30
Pastry Bake 2 175-180 30-40