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24 USING YOUR OVEN
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
FOODTEMPERATURE •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.
USING YOUR OVEN (continued)
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