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22 COOKING GUIDE
OPERATION
COOKING 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. It may be necessary to
change some cooking times and temperatures from your
previous oven. For best results when baking preheat your
oven for 30 minutes.
Conventional cooking
FOOD TEMPERATURE
0
C
OVEN SHELF
POSITION*
TIME IN MINUTES
Scones Plain or fruit 220 2 10 – 15
Biscuits Rolled
Spooned
Shortbread biscuits
170
190
160
2
2
2
10 – 15
12 – 15
30 – 35
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg
110
180
110
2
2
1
90
15 – 20
75
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
190
180
180
140
3
2
2
2
15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart
200
200/180
2
1
40 – 45
10/20 – 30
Pastry – choux Cream puffs 210 2 25 – 30
Yeast goods Bread 210 1 25 – 30
Fan forced cooking
FOOD TEMPERATURE
0
C
OVEN SHELF
POSITION*
TIME IN MINUTES
Scones Plain or fruit 210 Any 10 – 15
Biscuits Rolled
Spooned
Shortbread biscuits
150
180
150
Any
Any
Any
10 – 15
12 – 15
30 – 35
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg
100
165
100
Any
Any
Any
90
15 – 20
75
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake
180
170
170
130
Any
Any
Any
Any
15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart
180
190/170
Any
Any
40 – 45
20 – 30
Pastry – choux Cream puffs 200 Any 25 – 30
Yeast goods Bread 200 Any 25 – 30
* Counting from the bottom shelf up.
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