Loading ...
Loading ...
Loading ...
GB
21
Main Oven Temperature Chart - BAKING
Baking Conventional Oven
Food Pre-heat Temperature °C Time in mins. Shelf Position
Scones Ye s 220/230 10-15 2nd from bottom
Small Cakes Yes 180/190 15-25 3nd from bottom
Victoria Sandwich Ye s 160/170 20-30 3nd from bottom
Sponge Sandwich (fatless) Yes 170/180 15-20 3nd from bottom
Swiss Roll Ye s 190/200 8-12 3nd from bottom
Semi-rich Fruit cakes Yes 150/160 1¼ hrs. 7" 2nd from bottom
Rich Fruit Cakes Ye s 130/140 Depending on size 2nd from bottom
Shortcrust Pastry Yes 180/190 Depending on size 2nd or 3rd from bottom
Puff Pastry Ye s 190/200 Depending on size 2nd or 3rd from bottom
Yorkshire Pudding Yes 190/200 40-45 3nd from bottom
Individual Yorkshire Pudding Ye s 200/210 20-30 3nd from bottom
Milk Pudding Yes 140/150 1¼ - 2 hrs. 2nd from bottom
Baked Custard Ye s 130/140 40-50 3nd from bottom
Bread Yes 190/200 25-35 3nd from bottom
Meringues Ye s 80/90 3 - 3½ hrs. 3nd from bottom
BakingFan Oven
Food Pre-heatTemperature °CTime (in minutes)
Scones Yes 210/220 8 - 10
Small Cakes No 170/180 15 - 20
Victoria Sandwich No 160/170 20 - 25
Sponge Sandwich (Fatless) Yes 170/19015 - 20
Swiss Roll Yes 180/200 12 - 15
Semi-rich Fruit cakes No 140/150 75 - 90
Rich Fruit Cakes No 130/140 Depending on size
Shortcrust Pastry No 190/200 45 - 50
Puff Pastry No 190/200 Depending on use
Yorkshire Pudding Yes 180/19040 - 50
Individual Yorkshire Pudding Yes 190/200 20 - 25
Milk Pudding No 130/140 105 - 135
Baked Custard No 140/150 40 - 45
Bread Yes 200/210 45 - 50
Meringues No 70/90 180 - 240
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10°C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Loading ...
Loading ...
Loading ...