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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.
FAN OVEN
FOOD
SHELF
POSITION
COOKING
TEMP (°C)
APPROXIMATE
COOK TIME (m)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen Shelf
180-190
200-220
200-220
160-170
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 130-140 2¼ - 2½h
Christmas are not 130-140 3 – 4½h
depends on size
Gingerbread 140-150 1¼ - 1½h
Meringues critical 80-100 2½ - 3h
Flapjack 170-180 25 - 30
Shortbread 130-140 45 - 65
Casseroles: Beef/lamb but ensure 140-160 2½ - 3h
Chicken 180-190 1¼-1½ h
Convenience Foods Follow manufacturer’s instructions
Fish that oven 170-190 20 - 30
Fish Pie (Potato Topped) 190-200 20 - 25
Fruit Pies, Crumbles 190-200 40 - 50
Milk Puddings 130-140 1½ - 2h
Pasta Lasagne etc. shelves are 190-200 40 - 45
Pastry: Choux 190-200 30 - 35
Eclairs, Profiteroles 170-180 20 - 30
Flaky/Puff Pies evenly 210-220 25 - 40
Shortcrust Mince Pies 190-200 15 - 20
Meat Pies 190-210 25 - 35
Quiche, Tarts, Flans spaced 180-210 25 - 45
Patés and Terrines 150-160 1 – 1½h
Roasting Meat, Poultry 160-180 See roasting chart
Scones when more 210-220 8 - 12
Shepherd’s Pie 190-200 30 - 40
Soufflés 170-180 20 - 30
Vegetables: Baked Jacket than one is 180-190 1 – 1½h
Roast Potatoes 180-190 1 – 1½h
Stuffed Marrow 180-190 30 - 35
Stuffed Tomatoes used 180-190 15 - 20
Yorkshire Puddings: Large 210-220 25 - 40
Individual 200-210 15 - 25
OVEN COOKING CHART