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The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature
by 10°C to suit individual preferences and requirements.
FAN OVEN TOP OVEN
FOOD SHELF
POSITION
COOKING
TEMP °C
SHELF
POSITION
COOKING
TEMP°C
APPROX
COOK TIME (m)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Shelf
180-190
200-220
200-220
160-170
1
1*
1
1
170-190
200-220
200-220
180-190
10-20
25-30
15-20
18-25
Sponges 160-170 1 160-170 18-20
Victoria Sandwich positions 160-170 1 160-170 18-25
Madeira 140-150 1 140-150 1¼-1½h
Rich Fruit 130-140 1 140-150 2¼-2½h
Christmas are not 130-140 1 130-140 3-4½h
depends on size
Gingerbread 140-150 1 140-150 1¼-1½h
Meringues critical 80-100 1 90-100 2½-3h
Flapjack 170-180 1 170-180 25-30
Shortbread 130-140 1 140-150 45-65
Casseroles: Beef/lamb but ensure 140-160 1* 140-160 2½-3h
Chicken 180-190 1* 180-190 1¼-1½h
Convenience Foods Follow manufacturer’s instructions
Fish that oven 170-190 1 170-190 20-30
Fish Pie (Potato Topped) 190-200 1* 190-200 20-25
Fruit Pies, Crumbles 190-200 1 190-200 40-50
Milk Puddings 130-140 1 140-150 1½-2h
Pasta Lasagne etc. shelves are 190-200 1 170-180 40-45
Pastry: Choux 190-200 1 180-190 30-35
Eclairs, Profiteroles 170-180 1 170-180 20-30
Flaky/Puff Pies evenly 210-220 1* 210-220 25-40
Shortcrust Mince Pies 190-200 1 190-200 15-20
Meat Pies 190-210 1* 190-210 25-35
Quiche, Tarts, Flans spaced 180-210 1 180-200 25-45
Patés and Terrines 150-160 1 150-160 1-1½h
Roasting Meat, Poultry 160-180 1* 160-180 see roasting chart
Scones when more 210-220 1 220-230 8-12
Shepherd’s Pie 190-200 1* 190-200 30-40
Soufflés 170-180 1 170-180 20-30
Vegetables: Baked Jacket Potatoes than one is 180-190 1 180-190 1-1½h
Roast Potatoes 180-190 1 180-190 1-1½h
Stuffed Marrow 180-190 1 180-190 30-35
Stuffed Tomatoes used 180-190 1 180-190 15-20
Yorkshire Puddings: Large 210-220 1 200-210 25-40
Individual 200-210 1 200-210 15-25
* or a flat shelf on the oven base
Note: Shelf positions are counted from the bottom of the oven.
OVEN COOKING CHART