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27
COOKING CHARTS
The information in these charts are guidelines only. Refer to your recipe or the
packaging and be prepared to adjust the cooking times and settings accordingly.
FOOD SHELVES
RECOMMENDED
FUNCTION
SHELF
POSITIONS
TEMP (°C) TIME (MINS)
Biscuits Plain Single
Fan Bake 4 180-190 13-17
Multi
Fan Forced 3 and 5 160-170 13-17
Chewy choc chip Single
Fan Bake 4 180-190 15-20
Multi
Fan Forced 3 and 5 160-170 15-20
Oatmeal Single
Pastry/Pizza Bake/Fan Bake 4 160-170 12-15
Slices / Squares Single
Pastry/Pizza Bake/Fan Bake 3 160-165 15-20
Cakes Vanilla Single
Bake 4 160-165 30-35
Butter / Chocolate Single
Bake 4 160-180 50-60
Light fruit Single
Bake 2 155-165 1hr 30
Rich fruit Single
Classic Bake/Bake 2 120-160 2.5 hrs
Sponge
(single large)
Single
Bake 2 175 30-40
Sponge
(two small pans)
Single
Bake 2 170-190 15-25
Shortbread Single
Pastry/Pizza Bake/Fan Bake 3 130-140 20-25
Muffins / Cupcakes Single
Fan Bake 3 180-190 13-17
Multi
Fan Forced 2 and 4 160-170 16-21
Scones Single
Fan Bake 2 210-230 8-12
Multi
Fan Forced 1 and 3 210-230 8-12
Meringues Single
Vent Bake/Bake 1 100-120 60
Bread Rolls Single
Bake then Vent Bake 4 195-210 25-35
Pastry Phyllo Single
Fan Bake 3 190-200 15-25
Flaky/Puff Single
Vent Bake/Pastry/Pizza Bake 3 185-200 20-30
Choux Single
Vent Bake/Pastry/Pizza Bake
Multi
Fan Forced 2 200-210 30-35
Croissants Single
Bake then Vent Bake
Multi
Fan Forced 3 190-200 15-25
Pies Apple Single
Pastry/Pizza Bake/Fan Bake 2 190-200 25-30
Lemon Meringue Single
Pastry/Pizza Bake/Fan Bake 2 175-180 30-40
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