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49
TRADITIONAL BAKING
food temperature °c
oven shelf position* time in minutes
scones – plain or fruit 220 1 10
biscuits – rolled 170 1 10 -15
– spooned 190 1 12-15
– shortbread biscuits 160 1 30-35
meringues – hard – individual 110 1 90
– soft – individual 180 1 15-20
– pavlova – 4 egg whites 110 1 75
cakes – patty cakes 190 1 15-20
– sponge – 4 eggs 180 1 20-30
– shallow butter cake 180 1 30-40
– boiled fruit cake 180 1 60-70
pastry – shortcrust – cornish pasties 200 1 40-45
– custard tart 200/180 1 10/30-30
pastry – choux – cream puffs 210 1 25-30
yeast goods – bread 210 1 25-30
– pizza 220 1 18
*Counting from the bottom position up
FAN COOKING
food temperature °c
oven shelf position* time in minutes
scones – plain or fruit 210 1 and 4 10-15
biscuits – rolled 150 any 10-15
– spooned 180 any 10-15
– shortbread biscuits 150 any 10-15
meringues – hard – individual 100 any 90
– soft – individual 165 any 15-20
– pavlova – 4 egg whites 100 1 and 4 75
cakes – patty cakes 180 1 and 4 15-20
– sponge – 4 eggs 170 1 and 4 20-30
– shallow butter cake 170 any 30-40
– boiled fruit cake 170 1 60-70
pastry – shortcrust – cornish pasties 180 any 40-45
– custard tart 190/170 any 20-30
pastry – choux – cream puffs 200 any 25-30
yeast goods – bread 210 1 25-30
– pizza 220 1 18
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