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Food Shelf Cooking
Position Temp (°C)
Biscuits 180-190
Bread 210-220
Casseroles 130-140
Cakes: Small and queen 160-170
Sponges 160-170
Madeira 140-150
Rich Fruit 130-140
Christmas 130-140
Meringues 90-100
Fish 170-190
Fruit Pies and Crumbles 190-200
Milk Puddings 130-140
Pastry: Choux
Shortcrust
Flaky
190-200
Puff
Plate Tarts 180
Quiches/Flans 170-180
Scones 210-220
Roasting: Meat & Poultry 160-180
Cooking Chart
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
MEAT TEMPERATURES
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C
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Shelf
positions
are not
critical but
ensure that
oven
shelves are
evenly
spaced
when more
than one is
used.