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The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatu
by 10°C to suit individual preferences and requirements. Shelf positions are counted from the bottom of the oven.
TOP OVEN
FOOD SHELF
POSITION
COOKING
TEMP (°C)
APPROX
COOK TIME
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Sponges
Victoria sandwich
Madeira
Rich fruit
Christmas
Gingerbread
Meringues
Flapjack
Shortbread
Casseroles Beef/Lamb
Chicken
1 crk
1 crk
1 crk
1 crk
1 crk
2 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
170-190
200-220
200-220
180-190
160-170
160-170
140-150
140-150
130-140
140-150
90-100
170-180
140-150
140-160
180-190
10-20
25-30
15-20
18-25
18-20
18-25
1¼-1½h
2¼-2½h
3-4½h
depends on size
1¼-1½h
2½-3h
25-30
45-65
2½-3h
1¼-1½h
Convenience foods Follow instructions on the pack
Fish
Fish pie (potato topped)
Fruit crumble
Milk puddings
Pasta, lasagne, etc.
Pastry: Choux, eclairs
Profiteroles
Flaky/puff pies
Shortcrust-mince pies
Meat pies
Quiche, tarts, flans
Patés and terrines
Roasting meat, poultry
Scones
Shepherd's pie
Soufflés
Vegetables: Baked jacket potatoes
Roast potatoes
Stuffed marrow
Stuffed tomatoes
Yorkshire puddings: (large)
(individual)
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
1 crk
170-190
190-200
190-200
140-150
170-180
180-190
170-180
210-220
190-200
190-210
180-200
150-160
170-180
220-230
190-200
170-180
180-190
180-190
180-190
180-190
200-210
200-210
20-30
20-25
40-50
1½-2h
40-45
30-35
20-30
25-40
15-20
25-35
25-45
1-1½h
see Roasting chart
8-12
30-40
20-30
1-1½h
1-1½h
30-35
15-20
25-40
15-25
crk = cranked shelf
17
TOP OVEN COOKING CHART
res
(mins)