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Cooking chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease
the temperatures to suit individual preferences and requirements.
Food Shelf position Cooking
temp (°C)
Approx
cook time (min)
Biscuits Shelf
180-190 10 - 20
Bread
200-220 25 - 30
Bread rolls/buns positions
200-220 15 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7”)
Madeira (7)”
Rich Fruit (8)”
Christmas (8)”
Gingerbread
Meringues
Flapjack
Shortbread
are not
critical
but ensure
160-170
160-170
160-170
140-150
130-140
130-140
140-150
80-100
170-180
130-140
18 - 25
18 - 20
18 - 25
1¼ - 1½h
2¼ - 2½h
3 - 4½h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles: Beef/Lamb that oven
140-160 2½ - 3h
Chicken
180-190 1¼ - 1½h
Convenience Foods Follow manufacturer’s instructions
Fish
170-190 20 - 30
Fish Pie (Potato Topped)
190-200 20 - 25
Fruit Pies, Crumbles shelves are
190-200 40 - 50
Milk Puddings
130-140 1½ - 2h
Pasta/Lasagne etc.
190-200 40 - 45
Pastry: Choux
evenly
190-200 30 - 35
Eclairs, Profiteroles
170-180 20 - 30
Flaky/Puff Pies
210-220 25 - 40
Shortcrust Mince Pies spaced
190-200 15 - 20
Meat Pies
190-210 25 - 35
Quiche,Tarts, Flans
180-210 25 - 45
Roasting Meat, Poultry when more
160-180 see roasting chart
Scones
210-220 8 - 12
Shepherd’s Pie
190-200 30 - 40
Soufflés than one is
170-180 20 - 30
180-190 1 - 1½h
Vegetables: Baked Jacket Potatoes
Roast Potatoes
180-190 1 - 1½h
Yorkshire Pudding: Large used
210-220 25 - 40
Individual
200-210 15 - 25
Note: Shelf positions are counted from the bottom of the oven.