Temp °C Use Temp °F Gas mark
40 °C Proving Bread 90 °F
1⁄8
100 °C Pavlova 200 °F ¼
110 °C Meringues 225 °F ¼
140 °C Rich Fruit Cake 275 °F 1
150 °C Lemon Meringue, Meringue Roulade, Cheesecake 300 °F 2
160/170 °C Casseroles, Gingerbread, Small Tarts, Cookies 325 °F 3
180 °C
Souffl e, Strudel, Victoria Sandwich, Fairy Cakes,
Meat Joints
350 °F 4
190 °C
Filo Pastry, Quiche, Gratins, Lasagne, Pastry
pies, Chicken
375 °F 5
200 °C
Stuffed Peppers, Scones, Eclairs, Swiss Roll,
Muffi ns
400 °F 6
220 °C Vegetable parcels, Yorkshire Puddings, Bread 425 °F 7
230 °C Garlic bread, roast potatoes, baking pizza. 450 °F 8
For best results always place food in a preheated oven.
Don’t forget that for ease of programming of the most commonly used temperatures, your oven
will start at 150 °C and count up in 10 °C stages to 230 °C, then back to down to 40 °C then
100 °C. Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use
roasting bags for joints.
Guideline to oven temperatures
Convection cooking
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