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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.
TOP OVEN
FOOD SHELF
POSITION
COOKING
TEMP°C
APPROX
COOK TIME
(m)
Biscuits
Bread
Bread rolls/buns
Cakes: Small & Queen
2 crk.
1 crk.*
1 crk.
2 crk.
170 - 190
200 - 220
200 - 220
180 - 190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges 2 crk. 160 - 170 18 - 20
Victoria Sandwich 2 crk. 160 - 170 18 - 25
Madeira 1 crk. 140 - 150 1¼ - 1½h
Rich Fruit 1 crk. 130 - 140 2¼ - 2½h
Christmas 1 crk. 130 - 140 3 - 4½h
depends on size
Gingerbread 1 crk. 140 - 150 1¼ - 1½h
Meringues 1 crk. 90 - 100 2½ - 3h
Flapjack 1 crk. 170 - 180 25 - 30
Shortbread 1 crk. 140 - 150 45 - 65
Casseroles: Beef/Lamb 1 crk.* 140 - 160 2½ - 3h
Chicken 1 crk.* 180 - 190 1¼ - 1½
Convenience Foods Follow manufacturer’s instructions
Fish 1 crk. 170 - 190 20 - 30
Fish Pie (Potato Topped) 1 crk.* 190 - 200 20 - 25
Fruit Pies, Crumbles 1 crk. 190 - 200 40 - 50
Milk Puddings 1 crk. 140 - 150 1½ - 2h
Pasta Lasagne etc. 1 crk. 170 - 180 40 - 45
Pastry: Choux 1 crk. 180 - 190 30 - 35
Eclairs, Profiteroles 1 crk. 170 - 180 20 - 30
Flaky/Puff Pies 1 crk.* 210 - 220 25 - 40
Shortcrust Mince Pies 1 crk. 190 - 200 15 - 20
Meat Pies 1 crk.* 190 - 210 25 - 35
Quiche, Tarts, Flans 1 crk. 180 - 200 25 - 45
Roasting Meat, Poultry 1 crk.* 160 - 180 see roasting
chart
Scones 2 crk. 220 - 230 8 - 10
Shepherd’s Pie 1 crk.* 190 - 200 30 - 40
Soufflés 1 crk. 170 - 180 20 - 30
Vegetables: Baked Jacket Potatoes 1 crk. 180 - 190 1 - 1½
Roast Potatoes 1 crk. 180 - 190 1 - 1½
Yorkshire Puddings: Large 1 crk. 200 - 210 25 - 40
Individual 1 crk. 200 - 210 15 - 25
crk. = cranked shelf
*or on a straight shelf on the oven base.
Note: Shelf positions are counted from the bottom of the oven.
Do not use the cranked shelf from the grill in the main oven.
TOP OVEN COOKING CHART