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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
FOOD
OVEN SHELF
POSITIONS
COOKING
TEMP (°C)
APPROXIMATE
COOK
(TIME MINS)
Biscuits 3 190 - 200 10 - 20
Flapjacks 3 180 - 190 25 - 30
Shortbread 3 150 - 160 45 - 65
Bread 2 220 30
Bread rolls/buns 2 220 30
Casseroles- Beef/Lamb 3 140 - 150 2 - 3 h
Chicken 3 180 - 190 1½ h
Cakes: Small & Queen 3 180 - 190 20 - 25
Victoria sandwich 2 180 - 190 20 - 25
Gingerbread 3 150 - 160 1¼ - 1½ h
Madeira 2 140 - 150 1 - 1¼ h
Rich fruit 2 150 - 160 2¼ - 2¾ h
Christmas 1 140 - 150 Depending on size 3 - 4½ h
Meringues 3 100 2½ - 3 h
Convenience foods 2 Follow instructions on the pack
Fish 2 180 - 190 20 - 30
Fish pie (potato topped) 3 200 - 210 20 - 25
Shepherds pie 3 200 - 210 30 - 35
Fruit pies and crumbles 3 210 - 220 40 - 45
Milk puddings 3 150 - 160 1½ - 2 h
Pastry: Choux - Chocolate Eclairs 4 200 - 210 20 - 25
Profiteroles 4 200 - 210 20 - 25
Shortcrust – Mince pies 3 200 - 210 15 - 20
Flaky/Puff pies 3 220 - 230 30 - 40
Quiche Lorraine/tarts/flan 3 200 - 210 30 - 45
Meat pie 3 200 - 210 30 - 45
Plate tarts/pies 3 200 - 210 30 - 45
Scones 2 230 - 240 8 - 12
Soufflé 3 200 30 - 40
Roasting Meat and Poultry 2 180 - 200 See Roasting Chart
Pasta e.g. Lasagne 2 200 30 - 40
Vegetable dishes 3 200 1½ h
Baked jacket potatoes 3 200 1 - 1½ h
Roast potatoes 3 200 - 220 1 - 1½ h
Yorkshire puddings: Large 3 230 35 - 40
Individual 3 230 35 - 40
Note: Shelf positions are counted from the bottom of the oven.
OVEN COOKING CHART