11.6 Conventional Baking - Main oven
Food Temperature (°C) Time (min) Shelf position
Biscuits 180 - 190 10 - 20 3
Bread 200 - 220 30 - 35 3
Cakes: Madeira 150 - 160 60 - 80 3
Cakes: Rich Fruit 140 - 150 120 - 150 2
Cakes: Christmas 140 - 150 180 - 270 2
Fish 170 - 190 30 - 40 3
Fruit Pies, Crumbles 180 - 200 30 - 50 3
Milk Puddings 150 - 170 60 - 90 3
Pastry: Choux 180 - 190 30 - 40 3
Pastry: Shortcrust 190 - 200 25 - 35 3
Pastry: Flaky 190 - 210 30 - 40 3
Choux Pastry 6 30 - 35 3
Pastry: Puff Follow manufacturer`s instructions. Reduce the
temperature for Fan oven by 20 °C.
3
Plate Tarts 190 - 200 25 - 45 3
Quiches / Flans 200 - 210 25 - 45 3
Scones 220 - 230 8 - 12 3
Roasting: Meat, Poultry 170 - 190 Refer to the Roasting
table.
3
11.7 Thermaflow® Baking - Main
Oven
Shelf positions are not critical but ensure
that the oven accessories are evenly
spaced when more than one is used.
Food Temperature (°C) Time (min) Shelf posi‐
tion
Biscuits 180 - 190 10 - 20 1 – 3
Bread 190 - 210 30 - 35 2
Cakes: Small & Queen 150 - 170 18 - 25 1 – 3
Cakes: Sponges 160 - 170 20 - 25 3
Cakes: Madeira 140 - 160 60 - 80 3
26 ENGLISH
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