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Guideline to Oven Temperatures
For best results always place food in a preheated oven.
Donʼt 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 250°C, then back to 40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for
joints. There is no pre-heat at 40°C.
TEMP °C USE
TEMP
°F
GAS
MARK
TEMP °C USE
TEMP
°F
GAS
MARK
40°C Proving Bread 90°F 1/8 180°C Souffle, Victoria
Sandwich, Fairy Cakes
350°F 4
100°C Pavlova 200°F 1/4 190°C
Mince Pies, Treacle
Tarts, Chicken
Roulades, Quiche,
Lasagne
375°F 5
110°C Meringues 225°F 1/4 200°C
210°C
220°C
Choux Pastry, Scones,
Bread, Sausage Rolls,
Vol-au-Vents, Roast
Potatoes, Yorkshires
400°F
425°F
6
7
120°C Slow drying Herbs 250°F 1/2
130°C
Large Rich Fruit
Cakes
275°F 1
140°C
150°C
To start Rich Fruit
Cakes (then reduce),
Lemon Meringue
300°F 2 230°C
240°C
250°C
Garlic Bread, Roast
Potatoes
450°F
475°F
8-9
160°C
170°C
Gingerbread, Cookies
Small Tarts
375°F 3
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