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Cooking Chart - Fan and
Conventional Oven
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.
NOTE: Shelf positions are counted from bottom of the oven.
Food Shelf Cooking Shelf Cooking
Position Temp (°C) Position Temp (°C)
Biscuits 180-190 2 - 3 180-190
Bread 210-220 2 210-220
Casseroles 130-140 2 150-180
Cakes: Small and queen 160-170 2 170-180
Sponges 160-170 2 180-190
Madeira 140-150 2 160-170
Rich Fruit 130-140 2 150-160
Christmas 130-140 1 - 2 130-140
Meringues 90-100 2 100-110
Fish 170-190 2 170-190
Fruit Pies and Crumbles 190-200 2 190-200
Milk Puddings 130-140 2 130-140
Pastry: Choux 2 - 3 160-170
Shortcrust
Flaky 190-200 2 190-200
Puff
Plate Tarts 180 1 - 2 190-200
Quiches/Flans 170-180 1 - 2 190-200
Scones 210-220 2 230
Roasting: Meat & Poultry 160-180 2 180-200
Fan Oven
Conventional Oven
Shelf
positions
are not
critical but
ensure that
oven
shelves are
evenly
spaced
when more
than one is
used.
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