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29
BAKING CHART
Please note:
■ The settings in the following chart are guidelines only. Follow the instructions in your
recipe or on food packaging and be prepared to adjust the oven settings and baking
times to achieve the best possible results for you.
■ Shelf positions are counted from the base up (1 is the lowest, 4 the highest).
■ Arrange oven shelves before you turn the oven on, then preheat the oven to the
required temperature. Place items in the oven only when the long tone has sounded.
■ Single shelf positions below use the at oven shelf; where a multi shelf arrangement is
recommended, the higher position uses the step-down shelf.
■ Due to the width of the oven, a single shelf can usually accommodate double the
standard recipe.
Food
Note on
arrangement
Shelf
position(s)
Best
function
Temperature
(°C)
Time
Small cakes
single shelf 2
180-190 13-17 mins
multi shelf 1 and 3
160-170 16-21 mins
Scones
single shelf 2
210-230 8-12 mins
single shelf 1 and 3
210-230 8-12 mins
Sponge
two small pans (20
cm),on single shelf
2 170-190 25-35 mins
one large pan
(26 cm)
2
175 30-40 mins
Light fruit
cake
two pans (21 cm)
on single shelf
2
155-165 1 hr 30 mins
Rich fruit
cake
exact baking time
will depend on size
2 130-150 3-6 hrs
Apple pie single shelf 1
185 35-45 mins
Custard tart single shelf 1
220
then 180**
10, then
20-30** mins
Quiche single shelf 1
180-200 30-40 mins
Meringues single shelf 1
100-120 1 hr
Bread rolls single shelf 1
210-230 15-20 mins
Mufns
2 x 12 mufn trays
on single shelf
3
or
190-200 10-15 mins
Pastry case
(baked
‘blind’)
one 21 cm an
tin
1
200
10 mins with
beans, then 10
mins without
* Note: the tone may occurs some time after the set temperature has been reached. This is because
—when heating up from cold—your oven is designed to initially heat to a temperature somewhat
higher than what you have set. This is to provide optimal baking conditions right from the start.
** This is a two-stage baking process: adjust the temperature after the rst stage.
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