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The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures 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 (mins)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
Shelf
170 - 190
200 - 220
200 - 220
180 - 190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges 160 - 170 18 - 20
Victoria Sandwich positions 160 - 170 18 - 25
Madeira 140 - 150 1¼ - 1½h
Rich Fruit 140 - 150 2¼ - 2½h
Christmas are not 130 - 140 3 - 4½h
Depends on size
Gingerbread 140 - 150 1¼ - 1½h
Meringues critical 90 - 100 2½ - 3h
Flapjack 170 - 180 25 - 30
Shortbread 140 - 150 45 - 65
Casseroles: Beef/Lamb but ensure 140 - 160 2½ - 3h
Chicken 180 - 190 1¼ - 1½h
Convenience Foods Follow instructions on the pack
Fish that oven 170 - 190 20 - 30
Fish Pie (Potato Topped) 190 - 200 20 - 25
Fruit crumble 190 - 200 40 - 50
Milk Puddings shelves 140 - 150 1½ - 2h
Pasta, Lasagne, etc. 170 - 180 40 - 45
Pastry: Choux, eclairs are 180 - 190 30 - 35
Profiteroles 170 - 180 20 - 30
Flaky/Puff Pies 210 - 220 25 - 40
Shortcrust Mince Pies evenly 190 - 200 15 - 20
Meat Pies 190 - 210 25 - 35
Quiche, Tarts, Flans 180 - 200 25 - 45
spaced
Roasting Meat, Poultry 170 - 180 See Roasting Chart
Scones when more 220 - 230 8 - 12
Shepherd’s Pie 190 - 200 30 - 40
Soufflés 170 - 180 20 - 30
Vegetables: Baked Jacket Potatoes than one is 180 - 190 1 - 1½h
Roast Potatoes 180 - 190 1 - 1½h
Yorkshire Puddings: Large used 200 - 210 25 - 40
Individual 200 - 210 15 - 25
TOP OVEN COOKING CHARTOVEN COOKING CHARTTOP OVEN COOKING CHART