Oven cooking chart, Cooking guide, Conventional oven fan oven – Rangemaster Double Built in Oven User Manual
Page 7
COOKING GUIDE
Page 7
Oven cooking chart
Conventional Oven
Fan Oven
Shelf
Cooking
Shelf
Cooking
Food
Temp ºC Position time/mins.
Temp ºC Position time/mins
Victoria sponge
180
2
20-25
160
1 or 1 & 2
25-30
Scones
230
1
10-15
210
1 or 1 & 2
10-15
Small sponge cakes
180
2
15-20
160
1 or 1 & 2
15-20
Shortcrust pastry
200
1
30-45
180
1
35-45
Choux pastry
200
1
20-30
180
1 or 1 & 2
25-35
Puff or flaky pastry
230
1
15-30
210
1 or 1 & 2
20-35
Biscuits
200
2
10-15
180
1 or 1 & 2
15-20
Bread
220
1
20-40
200
1
25-45
Lasagne
200
1
30-40
180
1
35-45
Pizza
220
1
20-25
200
1
25-30
Roast beef
200
1
20-30/500g+20
180
1 20-30/500g+20
Roast pork
200
1
30/500g+30
180
1
30/500g+35
Roast lamb
190
1
25/500g+20
170
1
25/500g+25
Roast chicken
190
1
20/500g+20
170
1
20/500g+25
Roast duck
190
1
30/500g
170
1
35/500g
Roast goose
180
1
25/500g
170
1
25/500g
Roast turkey
170
1
25/500g
160
1
25/500g
Vegetable bake
200
2
30-40
180
1
35-45
Beef casserole
160
1
2-3hours
150
1
2-4hours
500g is approximately 1lb (1lb 2oz)
Temperature Conversion Chart
In order to convert existing recipes for use in your
oven, use this chart as a guide.
Gas
ºF
ºC
1
275ºF
140°C
2
300ºF
150°C
3
325ºF
160°C
4
350ºF
180°C
5
375ºF
190°C
6
400ºF
200°C
7
425ºF
220°C
8
450ºF
230°C
9
475ºF
240°C