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Conventional Oven - Cooking Chart BAKING
Food
Conventional Oven Cooking
Pre-
heat
Temperature and Time
Position in Oven
from bottom
Scones Yes 220/230°C approx. 10-15 mins. Runners 1 & 4
Small Cakes Yes 190/200°C approx. 20-25 mins. Runners 1 & 4
Victoria Sandwich Yes
180/190°C 6½"-7" tins approx. 20 mins.
8"-8½" tins approx. 30 mins.
Runners 1 & 4
Sponge Sandwich
(Fatless)
Yes 190/200°C 7" tins 15-20 mins. Runners 1 & 4
Swiss Roll Yes 200/210°C approx. 10-15 mins. Runner 4
Semi-rich Cakes Yes
160/170°C 61½-7" tins 1¼" -1½" hours 8"-9"
tins 2"-2½" hours
Runner 3
Shortcrust Pastry Yes 200/210°C depending on use Runners 2 & 5
Puff Pastry Yes 200/210°C approx. depending on use Runners 2 & 5
Yorkshire Pudding Yes 210/220°C 45-50 mins. Runner 5
Individual Yorkshire
Puddings
Yes 210/220°C approx. 20-25 mins. Runner 5
Milk Pudding Yes 150/160°C approx. 2"-2½" hours Runner 2
Baked Custard Yes 150/160°C approx. 45-55 mins. Runner 2
Bread Yes
230°C 50-60 mins reducing to 210/220°C
230°C 45-50 mins after first 10 minutes
Runners 1 & 4
Meringues Yes
100/110°C Large3½"-4½" hours
Small 2½"-3" hours
Runner 2
Note:
If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.