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TEMPERATURE
CONVERSION CHART
Temperatures
The recommended temperatures given are for conventional and fan ovens. When using
a fan oven it will be necessary to reduce the cooking time by 10 minutes per hour and
lower the temperature by up to 20°C. Also, in the majority of cases, it is not necessary to
pre-heat the oven. However, pre-heating is recommended when cooking items such as
Yorkshire puddings, whisked sponges and bread. Your experience with the cooker will
enable you to select the cooking time and temperature best suited for your recipe.
Condensation
Condensation may become evident on the inner door and water may drip through the
vent. This is normal when heat and moisture are present and may be a result of any of the
following:
1. Kitchen temperature and ventilation.
2. The moisture content of the food eg. meat, roast potatoes, Yorkshire pudding, roa-
sting meat, etc.
3. The quantity of the food being cooked at any one time.
Gas
Mark
°F
Main
Conventional
Oven
Top
Conventional
Oven
Main
Fan
Oven
½ 250 120 110 100
1 275 140 130 120
2 300 150 140 130
3 325 160 150 140
4 350 180 170 160
5 375 190 180 170
6 400 200 190 180
7 425 220 210 200
8 450 - 220 210
9 475 - - 220