16
Using the Main Oven
Item Temperature Approximate
at ˚C cooking time
Small cakes 170 - 180 20 - 25 mins
Whisked sponge 170 15 - 20 mins
Swiss roll 190 8 - 12 mins
Victoria Sandwich 160 25 - 35 mins
(2 x 205mm / 8”)
shallow tins
Semi rich fruit cake 125 2
1
⁄2 - 3 hours
(180mm / 7”)
Scones 210 - 220 10 - 15 mins
Meringues 90 - 100 2 - 3 hour
Shortcrust pastry 200 Depending on size and
Puff / Flaky pastry 210 type of cooking dish, and
Choux pastry 200 also the filling
Biscuits 160 - 200 10 - 20 mins
Bread (500g (1lb) loaf) 210 20 - 30 mins
Sponge pudding 150 45 mins - 1 hour
Milk pudding 150 1
1
⁄2 - 1
3
⁄4 hours
Main oven baking guide
Cooking times
These times are based on cooking in a
preheated oven.
These cooking times are approximate,
because the size and type of cooking
dish will influence time as personal
preferences.
Cooking temperatures
The temperature settings and time given
in the baking guide are based on dishes
made with block margarine. If soft tub
margarine is used, it may be necessary
to reduce the temperature setting.
If a recipe gives a different temperature
setting to that shown in the guide, the
recipe instruction should be followed.
17
Preheating
Always preheat the top oven for 20
minutes. However, if the main oven
is being used at the same time, pre-
heating may not be necessary.
When both ovens are used together,
the cooking times may need to be
shortened slightly, or the cooking
temperature adjusted, to allow for heat
transference from the main oven to
the top oven.
Preheat the main oven for 15 minutes.
If you are not preheating the ovens,
the cooking times in the baking guides
may need to be extended, as they are
based on a preheated oven.
The ovens must be preheated when
reheating frozen or chilled foods, and
we recommend preheating for yeast
mixtures, batters, soufflés and whisked
sponges.
For other dishes, preheating may not
be essential, as many dishes will cook
from a cold start.
Put the oven shelves in the position
required before preheating the oven.
Important: Never put items directly
on the base of the oven with foil, as
this may cause the element to overheat.
Always position items on the shelf.
Oven furniture
Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray 290mm x 270mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin 320mm x 270mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing up.
Position baking trays and roasting tins
on the middle of the shelves, and leave
one clear shelf position between
shelves, to allow for circulation of heat.
Using the Ovens
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