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Food Shelf Cooking Shelf Cooking
Position Temp (°C) Position Temp (°C)
Biscuits 180-190 6 - 9 180-190
Bread 210-220 4 - 7 210-220
Casseroles 130-140 4 - 7 150-180
Cakes: Small and queen 160-170 4 - 7 170-180
Sponges 160-170 4 - 7 180-190
Madeira 140-150 4 - 7 160-170
Rich Fruit 130-140 4 - 7 150-160
Christmas 130-140 1 - 4 130-140
Meringues 90-100 4 - 7 100-110
Fish 170-190 4 - 7 170-190
Fruit Pies and Crumbles 190-200 4 - 7 190-200
Milk Puddings 130-140 4 - 7 130-140
Pastry: Choux 6 - 9 160-170
Shortcrust
Flaky 190-200 4 - 7 190-200
Puff
Plate Tarts 180 1 - 4 190-200
Quiches/Flans 170-180 1 - 4 190-200
Scones 210-220 4 - 7 230
Roasting: Meat & Poultry 160-180 4 - 7 180-200
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 and are intended for the Main Oven only. When using
the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its
thickness and its weight.
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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