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Main Oven
Temperature Chart
akin
GB
Foo
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich (fatless)
Swiss Roll
Semi-rich Fruit cakes
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire Pudding
Milk Pudding
Baked Custard
Bread
Meringues
akin
Foo
Scones
Small Cakes
Victoria Sandwich
Sponge Sandwich (fatless)
Swiss Roll
Semi-rich Fruit cakes
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire Pudding
Milk Pudding
Baked Custard
Bread
Meringues
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10°C.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
Note: Where times are stated, they are approximate only.
28
Conventional Oven F M
re eat
e
erat re °C
Yes
220/230
Yes
180/190
Yes
160/170
Yes
170/180
Yes
190/200
Yes
150/160
Yes
130/140
Yes
180/190
Yes
190/200
Yes
190/200
Yes
200/210
Yes
140/150
Yes
130/140
Yes
190/200
Yes
80/90
Fan Oven F M
re eat
e
erat re °C
Yes
210/220
No
170/180
No
160/170
Yes
180/190
Yes
190/200
No
140/150
No
130/140
No
190/200
No
190/200
Yes
180/190
Yes
190/200
No
130/140
No
140/150
Yes
200/210
No
80/90
i e in
ins
10-15
15-25
20-30
15-20
8-12
1¼ hrs. 7"
Depending on recipe and size
Depending on use
Depending on use
40-45
20-30
1¼ - 2 hrs.
40-50
25-35
3 - 3½ hrs.
i e in
ins
9-12 approx.
15-25 approx.
20-30 approx.
15-20 approx.
12-15 approx.
1¼ - ½ hrs. approx.
Depending on size
Depending on size
Depending on size
40-50 approx.
20-25 approx.
1½ - 2 hrs. approx.
35-45 approx.
30-35 approx.
3 - 4 hrs. approx.
el
osition
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
2nd from bottom
2nd or 3rd from bottom
2nd or 3rd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
el
osition
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
2nd from bottom
2nd or 3rd from bottom
2nd or 3rd from bottom
3nd from bottom
3nd from bottom
2nd from bottom
3nd from bottom
3nd from bottom
3nd from bottom