18
cookING GUIDE (coNtINUED)
choosing the best oven settings
the following table is intended as a guide and experience may show some variation in cooking times necessary to
meet individual requirements . we recommend that you preheat your oven for 30 minutes .
Modes without oven fan
food
temperature
•
c
oven shelf position*
time in minutes
scones
plain or fruit
220
3 or 4
10 – 15
Biscuits
rolled
spooned
shortbread biscuits
170
190
160
3
3
3
13 – 18
13 – 18
30 – 35
Meringues
hard – individual
soft – individual
pavlova – 6 egg
110
180
110
3
3
3
90
15 – 20
75
cakes
cup cakes
sponge – 4 egg
shallow butter cake
190
180
180
3 or 4
3 or 4
3
15 – 20
20 – 30
25 – 30
pastry – short crust
cornish pasties
custard tart
200
200/180
3
3
40 – 45
pastry 8/200
whole tart 10/200
& 20/180
pastry – choux
cream puffs
210
3
25 – 30
yeast goods
Bread
210
3
25 – 30
Modes with oven fan
food
temperature
•
c
oven shelf position*
time in minutes
sINGlE
sHElf
MUltI
sHElf
scones
plain or fruit
210
3 or 4
2 & 5
10 – 15
Biscuits
rolled
150
3 or 4
2 & 5
13 – 18
spooned
180
3 or 4
2 & 5
13 – 18
shortbread
150
3 or 4
2 & 5
13 – 18
Meringues
hard – individual
100
3 or 4
2 & 5
90
soft – individual
165
3 or 4
2 & 5
15 – 20
pavlova – 6 egg
100
3 or 4
2 & 5
75
cakes
cup cakes
180
3 or 4
2 & 5
15 – 20
sponge – 4 egg
170
3 or 4
2 & 5
20 – 30
shallow butter cake
170
3 or 4
2 & 5
25 – 30
rich fruit cake
170
3 or 4
2 & 5
60
pastry – short crust
cornish pasties
180
3 or 4
2 & 5
40 – 45
custard tart
190/170
3 or 4
2 & 5
20 – 30
whole tart
pastry 8/190
whole tart 10/190
& 20/170
pastry – choux
cream puffs
200
3 or 4
2 & 5
25 – 30
yeast goods
Bread
200
4
2 & 5
25 – 30
* counting from the bottom shelf up .