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USING THE OVEN
Baking guide
Dish
Scones
Meringues
Cakes
Small cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 180mm / 7”)
Genoese sponge
Madeira (180mm / 7”)
Semi rich fruit cake
(205mm /8”)
Christmas cake
(205mm / 8”)
Dundee cake
(205mm / 8”)
Pastry
Flaky / Puff
Shortcrust
Choux
Plate tarts
(2 x 180mm / 7”)
Biscuits
Shortbread rounds
Nut brownies
Brandy snaps
Flapjacks
Ginger nuts
Recommended
temperature ˚C
Fanned
Conventional
Suggested
shelf
position
(counted from bottom up)
180
110
220
110
3&5
1
160
160
170
160
190
190
200
180
2&4
3
3
3
160
160
130
180
180
150
3
2
2
20 - 25 mins
1hr - 11⁄4 hrs
21⁄2 - 3hrs
depending on
recipe
130
150
2
depending on
recipe
21⁄2 - 3hrs
2
180
170
170
170
220
200
200
200
top
top
top
top
-
middle
middle
middle
middle
160
170
160
160
160
190
200
180
180
180
top
top
top
top
top
-
middle
middle
middle
middle
middle
-
Approximate
cooking time
(preheated oven)
8 - 15
2 - 3 hrs
15
15
10
20
-
25
20
12
30
mins
mins
mins
mins
depending on
recipe and type
of filling
20
20
10
20
10
-
25
25
12
25
20
mins
mins
mins
mins
mins