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Cooking Chart - Conventional Oven
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Cooking times do not include pre-heating time.
A short oven pre-heating (about 10 minutes) is necessary before any cooking.
Food
Biscuits, cookies
Bread, yeast doughs
Casseroles
Small cakes
Cakes
Madeira
Rich fruit
Choux pastry, eclairs
Fish
Fruit pies, plate tarts, crumbles
Meringues
Milk puddings
Paté, terrine (in bain marie)
Pizzas
Puff pastry, vol au vents
Quiches, flans
Scones
Soufflé
Stuffed vegetables
Roast meat + poultry: see Roasting chart
Yorkshire pudding
Keeping warm, heating dishes
Thermostat
Runner
170-200
3
200-230
2
140-170
2
170-180
2
160-180
2
130-140
2
200-230
2
200-230
2 or 3
180-210
2
90-100
2
140-160
2
160-180
1
200-230
2
230-260
2
170-200
2
210-220
2
200-230
2
230-250
2
200-230
2
90-100
2
Time
Position
25-20 min.
35-45 min.
90-180 min.
18-25 min.
60-90 min.
60-150 min.
30-35 min.
20-40 min.
50-65 min.
90-150 min.
90-150 min.
60-90 min.
25-30 min.
15-25 min.
50-60 min.
8-12 min.
35-45 min.
34-45 min.
40-50 min.
11
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