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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.
THE TOP OVEN COOKING CHARTTOP OVEN COOKING CHART