18
Main oven baking guide
Cooking times
These times are based on cooking in a pre-
heated oven.
The cooking times given are only
approximate because the size and type of
cooking dish will influence cooking time,
as will personal preference.
Cooking temperatures
• The temperature settings and times
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.
USING THE MAIN OVEN
Dish Recommended Temperature ˚C Shelf Cook
Time
Conv. Fanned Intensive (mins)
bake
Scones 215 200 -
middle-high
8 - 15
Meringues 120 110 - low 2 - 3 hrs
Cakes
Small cakes 180 175 - middle 15 - 25
Whisked sponge 190 175 - middle 20 - 25
Swiss roll 200 190 -
middle-high
10 - 12
Victoria sandwich 180 160 - middle 20 - 30
(2 x 180mm / 7” per shelf)
Genoese sponge 180 160 - middle 25 - 30
Madeira (180mm / 7”) 170 150 - middle 1 - 1
1
⁄4hrs
Semi rich fruit cake 140 125 -
middle-low
2
1
⁄2 - 3hrs
(205mm /8”)
Dundee cake (205mm / 8”) 140 125 -
middle-low
2
1
⁄2 - 3hrs
Pastry
Flaky / Puff 220 200 200
Shortcrust 200 180 180 depending on
Choux 200 180 180 recipe and type
Plate tarts
(2 x 180mm / 7”)
200 180 180 of filling
Biscuits
Shortbread rounds 180 160 - high 10 - 20
Nut brownies 180 160 -
middle-high
35 - 40
Brandy snaps 190 170 - high 8 - 12
Flapjacks 190 180 -
middle-high
25 - 40
Ginger nuts 180 160 - high 15 - 20
Cooling and defrosting in the
main oven
To cool foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open the door.
To defrost frozen foods, turn the
oven control to the defrost position,
place the food in the centre of the oven
and close the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; fish fillets, prawns, and mince
will take approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1
1
⁄
2kg / 3lb oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
Always check foods are thoroughly
defrosted before cooking.
Be safe
• Do not
defrost stuffed poultry using
this method.
• Do not
defrost larger joints of meat
and poultry over 2kg / 4lb using
this method.
• Never
place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
• Defrosting meat, poultry and fish
can be accelerated using this
method, but make sure they are
completely thawed before cooking
thoroughly.
Place meat and poultry on a trivet
in a meat tin, to catch the juices
from the defrosting process.
Slow cooking
• Slow cooking must be operated
using conventional or fanned oven
modes.
• Make sure that frozen foods are
thoroughly thawed before cooking.
• Do not slow cook joints of meat or
poultry weighing more than 2
1
⁄
4kg
/ 4
1
⁄
2lb.
• For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to 110˚C for the
remainder of the cooking time.
• Slow cooking times will be about
three times as long as conventional
cooking.
19
USING THE MAIN OVEN
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