11.5 Conventional Baking - Top Oven
Food Temperature (°C) Time (min) Shelf posi‐
tion
Biscuits 170 - 190 10 - 20 2
Bread 200 - 220 30 - 35 2
Bread rolls / buns 200 - 220 10 - 15 2
Cakes: Victoria Sandwich 160 - 170 18 - 25 2
Cakes: Madeira 140 - 150 75 - 90 2
Cakes: Rich Fruit 140 - 150 120 - 150 2
Cakes: Gingerbread 140 - 150 80 - 90 2
Cakes: Meringues 90 - 100 150 - 180 2
Cakes: Flapjack 160 - 170 25 - 30 2
Casseroles: Beef / Lamb 160 - 170 150 - 180 2
Casseroles: Chicken 160 - 180 80 - 90 2
Convenience Foods Follow manufacturer`s instructions. 2
Fish 170 - 190 20 - 30 2
Fish Pie (Potato Topped) 190 - 200 20 - 30 2
Fruit Pies, Crumbles 190 - 200 30 - 50 2
Milk Puddings 150 - 170 90 - 120 2
Pasta Lasagne etc. 170 - 180 40 - 50 2
Pastry: Choux 180 - 190 30 - 40 2
Pastry: Eclairs, Profiteroles 180 - 190 30 - 40 2
Pastry: Flaky / Puff Pies 210 - 220 30 - 40 2
Shortcrusts: Mince Pies 190 - 200 15 - 20 2
Shortcrusts: Meat Pies 190 - 210 25 - 35 2
Shortcrusts: Quiche, Tarts,
Flans
180 - 200 25 - 50 2
Scones 220 - 230 8 - 12 3
Shepard`s Pie 190 - 200 30 - 40 2
Souffles 170 - 180 20 - 30 2
Vegetables: Baked Jacket Pota‐
tos
180 - 190 60 - 90 2
Vegetables: Roast Potatos 180 - 190 60 - 90 2
ENGLISH 19
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