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Scones
Yes
210/220
10-15
Runner 2 from bottom of oven.
Small Cakes
Yes
180/190
20-25
Runner 2 from bottom of oven.
Victoria Sandwich
Yes
170/180
20-30
Runner 2 from bottom of oven.
Sponge Sandwich (fatless)
Yes
180/190
20-25
Runner 2 from bottom of oven.
Swiss Roll
Yes
200/210
10-15
Runner 2 from bottom of oven.
Semi-rich Fruit cakes
Yes
150/160
60-75 7 inch
Runner 1 from bottom of oven.
Rich Fruit cakes)
Yes
140/150
Time Dependent
on size
Runner 1 from bottom of oven.
Shortcrust Pastry
Yes
190/200
Time Dependent
on recipe
Runner 1 or 2 from bottom of oven.
Puff Pastry
Yes
200/210
Time Dependent
on recipe
Runner 1 from bottom of oven.
Yorkshire Pudding
Yes
190/200
30-40
Runner 1 or 2 from bottom of oven.
Individual Yorkshire Puddings
Yes
200/210
20-30
Runner 2 from bottom of oven.
Milk Pudding
Yes
140/150
90-120
Runner 1 from bottom of oven.
Baked Custard
Yes
150/160
40-50
Runner 1 from bottom of oven.
Bread
Yes
200/210
30-45
Runner 1 from bottom of oven.
Meringues
Yes
100
150-180
Runner 2 from bottom of oven.
Top Oven Temperature
Charts - Baking
Note: If soft 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 only.