Oven Temperature Charts - Baking
To Oven - Conventional
Victoria
sandwich
Yes 1 or 2 160-170 20 - 35 min grid with pan
Sponge
Sandwich
(Fatless)
Yes 1 or 2 160-170 20 - 35 min grid with pan
Swiss Roll Yes 2 180 -200 10 - 20 min baking tray
Semi- rich fruit
cakes
Yes 1 or 2 140-160 60 - 75 min grid with pan
Rich Fruit cakes
Yes
1 or 2 140-160
depending on
size
grid with pan
Shortcrust
Pastry Yes 2or 3 150-180
depending on
size baking tray
Puff Pastry Yes 2or 3 160-190
depending on
size baking tray
Yorkshire
Pudding Yes 180 - 200 30 - 45 min grid with pan
Individual
yorkshire
Pudding
Yes 190-210
20 - 35 min
grid with pan
Milk Pudding Yes 140-150 90-120 min grid with pan
Baked Custurd Yes 150-160
40 - 50 min
baking tray with pan
Bread Yes 190-210
30 - 45 min
baking tray
Meringues Yes 2 or 3 100 baking tray
Salty cakes Yes 2 or 3 180-200
35 - 55 min
grid with pan
Pizza Yes 2 or 3 200 - Max
20 - 35 min
baking tray
Food Preheat time
Shelf position
from the base
Temperature °C
Approximate
cooking time
Pan to be used
Scones Yes 2 or 3 200-220 10 - 20 min
2
2
2
2
2
3 - 4 hrs
grid with pan
Shelf Position from
base of oven
Setting Required Temp °C Cooking Time
Toasting of bread products 5 MAX
2-5 mins
Small cuts of meat,
sausag
es, b
acon etc.
4 or 5
MAX or LOWER setting
10-30 mins **
Chips, gammon steaks etc. 5
MAX or LOWER setting
20-30 mins**
Fish: Whole / Fillets
Fish Fingers
4
5
170
MAX
15-25 mins
Browning of food 5 MAX
3-5 mins
Food
5-20 minis
** Turn food at half cooking
We recommend opening the door to check the browning level of the food.
NOTE: W
e re
co
mme
n
d to select Full Grill or Half Grill depending on the inserted type of food.
Grilling in bottom oven (only in 4 knobs models)
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