TIME AND TEMPERATURE CHART
The below table gives guidelines for cooking a range of different foods, individual food, or personal
preferences may slightly vary the oven position, temperature and cooking time from those suggested.
Please note that:
• All cooking temperatures stated refer to a preheated oven (allow 15 minutes for preheating).
• The shelves are numbered from the bottom i.e. the top shelf is Shelf 7,bottom shelf is Shelf 1.
• If baking a larger quantity than the example shown in the chart, slightly increase temperatures and/or
time.
• If baking a smaller quantity than the example, slightly decrease the temperature and/or time.
• Remember to remove grill tray from oven before baking in oven.
• This table gives cooking times on only one shelf. If you are cooking with a fan forced oven you can
using more than one shelf cooking time will be about 5 to 10 minutes longer.
The below are only some examples
Food Item Quantity Oven Level Temperature °C Approximate Time
CAKES
Patty cakes
Sponges
Butter cake - slab
Boiled fruit cake - 20 cm tin
Rich fruit cake - 20 cm tin
20
1 or 2
1
1
1
Level 2 or 3
Level 2 or 3
Level 2 or 3
Level 2 or 3
Level 2 or 3
190
190
190
160
150
15-20 mins.
20-25 mins
30-35 mins.
2 hrs.
4 hrs.
SCONES - plain 20 Level 2 240 10-12 mins.
BISCUITS
Anzacs
Burnt butter biscuits
24
40
Level 3 or 4
Level 3 or 4
150
180
20 mins.
25 mins.
MERINGUE - small 20 Level 3 or 4 125
1-1½ hrs.
allow to cool in
oven
PASTRIES
Custard tart - 23 cm
Fruit pies - biscuit pastry,
double crust cooked lling
Sausages rolls
1
1
20
Level 3
Level 3 or 4
220/180
210/190
220
10/40-50 mins.
15/15-20 mins.
20-25 mins.
PIZZA - yeast dough 30 cm 1 Level 3 240 20-25 mins.
OVEN MEAL
Roast meat & vegetables
Fruit pies 2
Level 2 or 3
Level 2 or 3
210
as requested
50-60 mins.
BREAD 1 loaf Level 4 200 35-40 mins.
RETAIN THIS CHART FOR EASY REFERENCE
ROAST MEATS
Meats are generally roasted in the centre of the oven but the position may be varied according to the
size of the meat and the other foods to be cooked at the same time.
A moderate temperature can be used (200°C) although superior results are often achieved by cooking
meat quickly at a high temperature e.g. 250°C for 30 minutes to sear the meat, then complete the
cooking on a moderate heat. Turkey or other very large joints of meat may be cooked at lower than
moderate temperatures.
INSTRUCTIONS FOR THE USER
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