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Baking
Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Biscuits 180 - 190 10 - 20 1 / 3
Bread 190 - 210 30 - 35 2
Cakes: Small & Queen 150 - 170 18 - 25 1 / 3
Cakes: Sponges 160 - 170 20 - 25 3
Cakes: Madeira 140 - 160 60 - 80 3
Cakes: Rich Fruit 130 - 140 120 - 150 3
Cakes: Christmas 130 - 140 180 - 270 3
Cakes: Apple Pie 160 - 170 50 - 60 3
- Shortbread 130 - 150 45 - 60 1 / 3
Fish 160 - 180 30 - 40 3
Fruit Pies, Crumbles 170 - 180 30 - 50 3
Milk Puddings 140 - 160 60 - 90 3
Pastry: Choux 180 - 190 30 - 40 3
Pastry: Shortcrust 180 - 190 25 - 35 3
Pastry: Flaky 180 - 190 30 -40 3
Pastry: Puff Follow manufacturer`s instructions. Reduce the tempera-
ture for Fan oven by 20°C
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Plate Tarts 180 - 190 25 - 45 3
Quiches/Flans 170 - 180 25 - 45 3
Scones 210 - 230 8 - 12 1 / 3
Roasting: Meat, Poultry 160 - 180 see Roasting Chart 2
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the
instructions of the manufacturer).
• Large roasting joints can be roasted directly in the
deep roasting pan or on the oven shelf above the deep
roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well
keep the meat more succulent.
• All types of meat, that can be browned or have crack-
ling, can be roasted in the roasting tin without the lid.
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