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COOKING GUIDE
Page 7
Oven cooking chart
Conventional Oven Fan Oven
Shelf Cooking Shelf Cooking
Food Temp ºC Position time/mins. Temp ºC Position time/mins
Victoria sponge 180 2 20-25 160 1 or 1 & 2 25-30
Scones 230 1 10-15 210 1 or 1 & 2 10-15
Small sponge cakes 180 2 15-20 160 1 or 1 & 2 15-20
Shortcrust pastry 200 1 30-45 180 1 35-45
Choux pastry 200 1 20-30 180 1 or 1 & 2 25-35
Puff or flaky pastry 230 1 15-30 210 1 or 1 & 2 20-35
Biscuits 200 2 10-15 180 1 or 1 & 2 15-20
Bread 220 1 20-40 200 1 25-45
Lasagne 200 1 30-40 180 1 35-45
Pizza 220 1 20-25 200 1 25-30
Roast beef 200 1 20-30/500g+20 180 1 20-30/500g+20
Roast pork 200 1 30/500g+30 180 1 30/500g+35
Roast lamb 190 1 25/500g+20 170 1 25/500g+25
Roast chicken 190 1 20/500g+20 170 1 20/500g+25
Roast duck 190 1 30/500g 170 1 35/500g
Roast goose 180 1 25/500g 170 1 25/500g
Roast turkey 170 1 25/500g 160 1 25/500g
Vegetable bake 200 2 30-40 180 1 35-45
Beef casserole 160 1 2-3hours 150 1 2-4hours
500g is approximately 1lb (1lb 2oz)
Fan oven Temperature Conversion Chart
When converting conventional oven recipes for use
with the fan oven function, the oven temperature is
reduced by approximately 10°C. The following chart
gives a guide to correct temperatures in °C.
Please note that the recommendations contained in
these charts are given as a guide only.
Conventional Fan Oven
50ºC 50ºC
75ºC 70ºC
100ºC 90ºC
125ºC 100ºC
150ºC 125ºC
175ºC 160ºC
200ºC 180ºC
225ºC 200ºC