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Cooking tables
Oven cooking chart
The temperature and baking times are for guid-
ance only, as these will depend on the
consistency of the various ingredients and the
number, type and size of baking tray or tins
used. It may be necessary to increase or de-
crease the temperature to suit individual pref-
erence and requirements. For best results,
moist recipes (for example pizza, fruit flans etc)
should be baked on one level. To ensure opti-
mal performance when cooking convenience
foods, pizza or frozen and chilled ready meal,
always preheat the oven first
FOOD FAN OVEN TOP OVEN APPROX COOK TIME
(h)
COOKING TEMP
°C
POS COOKING TEMP
°C
Biscuits 180 - 190 2 180 - 190 0:15 - 0:25
Bread 200 - 220 1 200 - 220 0:25 - 0:35
Bread rolls/buns 200 - 220 1 200 - 220 0:15 - 0:30
Small / Queen
Cakes
160 - 170 1 170 - 180 0:20 - 0:30
Sponges 160 - 170 1 170 - 180 0:25 - 0:35
Victoria Sandwich 160 - 170 1 160 - 170 0:25 - 0:35
Madeira Cake 140 - 150 1 140 - 150 1:15 - 1:45
Rich Fruit Cake 140 - 150 1 140 - 150 2:15 - 2:45
Christmas Cake 130 - 140 1 130 - 140 3:00 - 4:45
Gingerbread 140 - 150 1 140 - 150 1:15 - 1:45
Meringues 90 - 100 1 90 - 100 2:30 - 3:15
Flapjack 170 - 180 1 170 - 180 0:30 - 0:35
Shortbread 130 - 140 1 140 - 150 0:45 - 1:00
Fruit Pies, Crumbles 190 - 200 1 190 - 200 0:45 - 1:00
Milk Puddings 130 - 140 1 140 - 150 1:30 - 2:15
Scones 210 - 220 1 220 - 230 0:08 - 0:18
Choux Pastry 190 - 200 2 190 - 290 0:35 - 0:45
Éclairs / Profiteroles 170 - 180 2 170 - 180 0:25 - 0:35
Flaky Pastry 210 - 220 2 210 - 220 0:25 - 0:45
Mince Pies 190 - 200 1 190 - 200 0:15 - 0:30
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