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The following is intended as a guide. Cooking variation is natural and to be expected. You should experiment with
times, temperatures and recipes to obtain the best results to your own taste. Get to know your oven before making a
service call. Where the gas models vary from the electric models, details for gas cooking is shown in brackets. For best
results when baking, preheat your oven for 30 minutes.
FOOD CONVENTIONAL OVEN FAN FORCED OVEN TIME IN
MINUTES
TEMPERATURE
0C
OVEN SHELF PO-
SITION*
TEMPERATURE
0C
OVEN SHELF
POSITION*
Plain or fruit scones 220 2 (3) 210 Any 10 –15
Rolled biscuits 170 (180) 2 150 (170) Any 10 –15
Spooned biscuits 190 2 180 Any 12 –15
Shortbread biscuits 160 1 or 2 150 Any 30 – 35
Hard individual
meringues
110 2 100 Any 90
Soft individual
meringues
180 2 165 Any 15 – 20
Pavlova – 6 eggs 110 (120) 1 100 Any 75
Patty cakes 190 2 180 Any 15 – 20
Sponge – 4 eggs 180 2 170 Any 20 – 30
Plain butter cake 180 2 170 Any 25 – 40
Rich fruit cake 140 (150) 2 130 Any 180
Shortcrust cornish
pasty#
200 (200/180) 2 180 (180/160) Any 40 – 45 (10/35)
Shortcrust custard tart 200/180
(220/180)
1(3) 190/170
(200/180)
Any 20 – 30 (10/25)
Cream puffs 210 2 200 Any 25 – 30
Yeast bread 210 1 200 Any 25 – 30
Pizza 220 2 220 Any 15 – 25
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
MEAT/POULTRY/FISH RECOMMENDED TEMPERATURE
0
C MINUTES PER KILOGRAM
Beef
– Rare 200 35 - 40
– Medium 200 45 - 50
– Well done 200 55 - 60
Lamb
– Medium 200 40
– Well done 200 60
Veal 180 60
Pork 200 60
Chicken 180 - 200 45 – 50
Duck 180 - 200 60 – 70
Turkey
180 40 – 45 (less than 10kg)
35 – 40 (more than 10kg)
Fish 180 20
OVEN GUIDE
24 OVEN GUIDE
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