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MAIN OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by a further 10°C to suit individual preferences and requirements.
Note: Shelf positions are counted from the bottom of the oven.
FAN OVEN CONVENTIONAL OVEN
FOOD POSITION TEMP (°C)
POSITION TEMP (°C)
Biscuits 160 - 190 4 150 - 160
Bread Shelf 210 - 220 3 210 - 220
Bread rolls/buns 210 - 220 3 210 - 220
Cakes: Small & Queen 160 - 170 3 170 - 180
Sponges positions 160 - 170 3 160 - 170
Victoria Sandwich 160 - 170 3 160 - 170
Madeira 140 - 150 4 160 - 170
Rich Fruit are not 140 - 150 4 130 - 140
Christmas 130 - 140 1 130 - 140
Gingerbread 140 - 150 4 140 - 160
Meringues critical 90 - 100 4 80 - 100
Flapjack 170 - 180 4 170 - 180
Shortbread 140 - 150 4 140 - 150
Baked Custard but ensure 140 - 150 4 160 - 170
Casseroles: Beef/Lamb 140 - 150 4 140 - 150
Chicken 160 - 180 4 150 - 160
Convenience Foods that oven Refer to
packaging
4 Refer to
packaging
Fish 150 - 170 4 150 - 160
Fish Pie (Potato Topped) shelves are 190 - 200 4 180 - 190
Fruit Pies/Crumbles 180 - 190 4 190 - 200
Milk Puddings 130 - 140 4 130 - 140
Pasta/Lasagne etc. evenly 180 - 190 4 190 - 200
Pastry : Choux –
Eclairs/Profiteroles 160 - 170 4 170 - 180
Flaky / Puff Pies spaced 210 - 220 4 210 - 220
Shortcrust -
Mince Pies 170 - 180 4 190 - 200
Meat Pies when more 210 - 220 4 190 - 200
Quiche, Tarts, Flans 180 - 190 4 190 - 200
Roasting Meat/Poultry 160 - 180 1 160 - 180
Scones than one is 200 - 210 3 210 - 220
Shepherd’s Pie 190 - 200 4 190 - 200
Soufflés 170 - 180 4 180 - 190
Vegetables: Baked Jacket Potatoes used 190 - 200 4 190 - 200
Roast Potatoes 200 - 210 4 200 - 210
Yorkshire Puddings: - Large 210 - 220 4 220 - 230
Individual 210 - 220 4 220 - 230