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18 19
Pastry Baking Table
Type of pastry
Guide level
(see “Oven
shelf guide
levels”)
Temp( (℃) Temp ℃)
Baking time
(in min.)
Sweet pastry
Raisin cake 2 160-170 2 150-160
55-70
60-70
160-170
150-160
150-160
Ring cake 2 160-170 2
Tree cake (tart
form)
2 160-170 2
Cheesecake
(tart form)
2 180-190 3 60-80
Fruit cake 2 190-200 3 50-70
Fruit cake with
icing
2 180-190 3 60-70
Sponge cake 2 180-190 2 30-40
Flake cake 3 190-200 3 25-35
Fruit cake mix
dough
3 180-190 3 50-70
Cherry cake 3 190-210 3 30-50
Jelly roll 3 190-200 3 15-25
Fruit fan 3 160-170 3 25-35
Plait bun 2 190-210 3 35-50
Christmas cake 2 180-190 3 45-70
Apple pie 2 190-210 3 40-60
Puff pastry 2 180-190 3 40-60
Savoury pastry
Bacon roll 2 190-200 3 45-60
Pizza 2 220-240 3 30-45
Bread 2 200-220 3 50-60
Rolls 2 210-230 3 30-40
Cookies
Caraway roll 3 180-190 3 15-25
Biscuits 3 180-190 3 20-30
Danish pastry 3 190-210 3 20-35
Flaky pastry 3 200-210 3 20-30
Profiterole 3 190-210 3 25-45
Frozen pastry
Apple pie
2 190-210 3 50-70
Cheesecake 2 190-200 3 65-85
Pizza 2 210-230 3 20-30
Oven chips 2 210-230 3 20-35
Oven fries 2 210-230 3 20-35
Guide level
(see “Oven
shelf guide
levels”)
160-170
160-170
160-170
160-170
170-180
170-180
170-180
170-180
170-180
170-200
170-200
170-200
170-200
170-200
200-220
200-220
200-220
200-220
150-160
180-210
180-210
170-200
180-200
160-170
160-170
210-230
Roasting
Use the bake or fan bake oven function for best results.
The temperature ranges and roasting times given in the tables are indicative and will vary
depending on the type, size and quality of the meat.
The roast should be checked regularly and turned half-way through cooking.
Never leave the roast to cool in the oven as it might produce condensation which in turn can
cause corrosion of the oven.
When roasting on the grill grid, ensure the grid sits properly within the oven tray to catch the
dripping juices and fat.
Roasting large pieces of meat can produce excessive steaming and condensation on the
oven door. This is normal and does not affect the operation of the oven. Once you have
finished cooking, a roast, ensure you wipe the oven door and glass thoroughly.
For best results, use light enamel trays, oven proof glassware, clay or cast-iron cookware.
Covering your roast or wrapping it in foil will preserve the juices as well as keep the oven
clean.
Leaving the roast uncovered will result in shorter cooking time. Large roasts can be placed
directly on to the grill grid within the oven tray.
Roasting tips
Please note:
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