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16 17cookING GUIDEcookING 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. We recommend that you preheat your oven for 30 minutes.
Modes without oven fan
FOOD TEMPERATURE •C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plain or fruit 220 2 or 3 10 – 15
Biscuits Rolled 170 3 13 – 18
Spooned 190 3 13 – 18
Shortbread biscuits 160 3 30 – 35
Meringues Hard – individual 110 3 90
Soft – individual 180 3 15 – 20
Pavlova – 6 egg 110 3 75
Cakes Cup cakes 190 2 or 3 15 – 20
Sponge – 4 egg 180 2 or 3 20 – 30
Shallow butter cake 180 3 25 – 30
Pastry – short
crust
Cornish pasties 200 3 40 – 45
Custard tart 200/180 3 Pastry 8/200
Whole tart 10/200
& 20/180
Pastry – choux Cream puffs 210 3 25 – 30
Yeast goods Bread 210 3 25 – 30
Modes with oven fan
fooD tEMpERAtURE
•
c
ovEN ShELf poSItIoN*
tIME IN MINUtES
SINGLE ShELf MULtI ShELf
Scones Plain or fruit 210 2 or 3 1 & 3 10 – 15
Biscuits Rolled 150 2 or 3 1 & 3 13 – 18
Spooned 180 2 or 3 1 & 3 13 – 18
Shortbread 150 2 or 3 1 & 3 13 – 18
Meringues Hard – individual 100 2 or 3 1 & 3 90
Soft – individual 165 2 or 3 1 & 3 15 – 20
Pavlova – 6 egg 100 2 or 3 1 & 3 75
Cakes Cup cakes 180 2 or 3 1 & 3 15 – 20
Sponge – 4 egg 170 2 or 3 1 & 3 20 – 30
Shallow butter cake 170 2 or 3 1 & 3 25 – 30
Rich fruit cake 170 2 or 3 1 & 3 60
Pastry –
short crust
Cornish pasties 180 2 or 3 1 & 3 40 – 45
Custard tart 190/170 2 or 3 1 & 3 20 – 30
Whole tart Pastry 8/190
Whole tart 10/190
& 20/170
Pastry –
choux
Cream puffs 200 2 or 3 1 & 3 25 – 30
Yeast goods Bread 200 3 1 & 3 25 – 30
* Counting from the bottom shelf up.
Easy Bake Steam function
fooD
WAtER IN cAvIty
WELL (ML)
tEMpERAtURE
•
c
ovEN ShELf
poSItIoN*
tIME IN MINUtES
Yeast goods Bread loaves 200 180 - 200 2 or 3 35 - 45
Bread rolls 200 190 - 210 2 or 3 20 - 25
Gluten free bread 200 180 - 200 2 or 3 40 - 50
Pizza (fresh) 200 210 - 220 2 or 3 15 - 20
Focaccia 200 160 - 170 2 or 3 20 - 30
Biscuits Rolled 200 160 - 170 2 or 3 10 - 15
Spooned 200 160 - 170 2 or 3 10 - 15
Scones Plain or fruit 200 200 - 210 2 or 3 10 - 15
Cake Cupcakes 200 180 2 or 3 20 - 25
Sponge – 4 eggs 200 170 2 or 3 20 - 30
Shallow butter cake 200 170 2 or 3 25 - 30
Pastry –
choux
Cream puffs 200 200 2 or 3 20 - 30
Puff pastry 200 200 2 or 3 15 - 20
Frozen
croissants
200 170 - 180 2 or 3 15 - 25
* Counting from the bottom shelf up.
COOKING GUIDE (continued)
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