Technical data

Conventional Oven
Temperature Chart
Food
Pre-
heat
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Scones
Small Cakes
Victoria
Sandwich
Sponge Sandwich
(fatless)
Semi-rich Cake
(large)
Christmas Cake
Yorkshire Pudding
Individual Yorkshire
Puddings
Milk Puddings
Baked Egg Custard
Bread (full oven)
Bread (single loaf)
Meringues
100/110
o
C Large 3
1
/
2
-4
1
/
2
hrs
Small 2
1
/
2
-3 hrs
170/180
o
C 6
1/
2
-7" tins 1
1
/
4
-1
1/
2
hrs.
8-9" tins 2-2
1/
2
hours
140/150
o
C according to size and
richness of mixture
200/210
o
C 45-50 minutes
approx. 220
o
C
210/220
o
C 40-45 minutes
210/220
o
C approx. 20 minutes
150/160
o
C 2-2
1
/
2
hrs
150/160
o
C 40-50 minutes
230
o
C for 50-60
minutes 230
o
C for 45-
50 minutes
Reducing to
210/220
o
C
after first
10 minutes
180/190
o
C
6
1
/
2
-7" tins. approx 20 minutes
8-8
1
/
2
" tins approx. 30 minutes
190/200
o
C 7" tins 15-20 minutes
Runners 1 and 4
from bottom of oven
Runner 1 and 4
from bottom of oven
Runner 3 from
bottom of oven
Runner 3 from
bottom of oven
Runners 2 and 5
from bottom of oven
Runner 5 from
bottom of oven
Runner 2 from
bottom of oven
Runner 1 from
bottom of oven
Runners 1 and 4
from bottom of oven
220/230
o
C 9-12 minutes
190/200
o
C approx 20-25 minutes
Runners 1 and 4
from bottom of oven
Position in oven
Temperature and Time
Shortcrust Pastry
(Plate Tarts)
Puff Pastry
Baking
Note: When using two shelf positions at the same time (e.g. to bake two
plate tarts, full oven of bread etc.) tins should be interchanged half way
through the cooking period. When baking two trays of scones, small cakes,
at the same time, the lower tray may require to be baked for a few minutes
longer than the top tray. If soft tub margarine is used for cake making,
temperatures recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes made with block
margarine or butter only.
32