16
SECOND OVEN COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary increase or decrease the temperatures by a
further 10°C to suit individual preferences and requirements.
FOOD
SHELF
POSITION
TEMP (°C)
APPROX
COOK TIME (m)
Biscuits
Bread
Bread Rolls/Buns
Cakes: Small & Queen
3
3
3
3
170 - 190
210 - 220
210 - 220
180 - 190
10 - 20
25 - 30
15 - 20
18 - 25
Sponges 2 180 - 190 18 - 20
Victoria Sandwich 2 180 - 190 18 - 25
Madeira 3 160 - 170 1¼ - 1½h
Rich Fruit 3 140 - 150 2¼ - 2½h
Gingerbread 3 150 - 160 1¼ - 1½h
Flapjack 3 180 - 190 25 - 30
Shortbread 3 140 - 150 45 - 65
Baked Custard 3 160 - 170 2½ - 3h
Casseroles: Beef/Lamb 2 150 - 160 1¼ - 1½
Chicken 2 140 - 160 1¼ - 1½h
Convenience Foods 3 Follow manufacturers
instructions
Fish 3 170 - 190 20 - 30
Fish Pie - Potato Topped 3 200 - 210 20 - 25
Fruit Pies, Crumbles 3 190 - 200 40 - 50
Milk Puddings 3 140 - 150 1½ - 2h
Pasta / Lasagne etc. 3 190 - 200 40 - 45
Past ry : Ch o u x –
Eclairs/Profiteroles
3
3
190 - 200
190 - 200
30 - 35
Flaky / Puff Pies 3 200 - 210 20 - 30
Shortcrust 3 190 - 200 25 - 40
Mince Pies 3 190 - 200 15 - 20
Meat Pies 3 210 - 220 25 - 35
Quiche, Tarts, Flans 3 180 - 190 25 - 45
Roasting Meat / Poultry 1 160 - 180 see roasting chart
Scones 3 220 - 230 8 - 10
Shepherd’s Pie 3 200 - 210 30 - 40
Soufflés 3 190 - 200 20 - 30
Vegetables: Baked Jacket Potatoes 3 190 - 200 1 - 1½
Roast Potatoes 3 200 - 210 1 - 1½
Yorkshire Puddings: - Large 3 210 - 220 25 - 40
Individual 3 210 - 220 15 - 25
Note: Shelf positions are counted from the bottom upwards.
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