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COOKING GUIDE 25
COOKING GUIDE
Choosing the best oven settings
The following table is intended as a guide and experience
may show some variation in cooking times necessary
to meet individual requirements. It may be necessary to
change some cooking times and temperatures from your
previous oven. For best results when baking preheat your
oven for 30 minutes.
Conventional cooking
FOODTEMPERATURE°C OVEN SHELF POSITION*TIME IN MINUTES
SconesPlain or fruit2202 or 310 – 15
BiscuitsRolled
Spooned
Shortbread biscuits
180
190
160
2 or 3
2 or 3
2 or 3
10 – 15
12 – 15
30 – 35
MeringuesHard – individual
Soft – individual
Pavlova – 6 egg
110
180
110
2 or 3
2 or 3
2
90
15 – 20
75
CakesPatty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
190
180
180
150
2 or 3
2 or 3
2 or 3
2 or 3
15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart
200/180
200/180
2 or 3
2 or 3
40 – 45
10/20 – 30
Pastry – chouxCream puffs2102 or 325 – 30
Yeast goodsBread2102 or 325 – 30
Fan forced cooking
FOODTEMPERATURE°C OVEN SHELF POSITION*TIME IN MINUTES
SconesPlain or fruit2101 & 410 – 15
BiscuitsRolled
Spooned
Shortbread biscuits
170
180
150
Any
Any
Any
10 – 15
12 – 15
30 – 35
MeringuesHard – individual
Soft – individual
Pavlova – 6 egg
100
165
100
Any
Any
1 & 4
90
15 – 20
75
CakesPatty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
180
170
170
130
1 & 4
1 & 4
Any
1
15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart
180/160
190/170
Any
Any
40 – 45
20 – 30
Pastry – chouxCream puffs200Any25 – 30
Yeast goodsBread200125 – 30
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