Baking charts

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The settings in the following charts are guidelines only. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and baking times to achieve the best possible results for you.

Shelf positions are counted from the oven floor up (1 is the lowest, 4 or 6 the highest).

Arrange oven shelves before you turn the oven on, then preheat the oven to the required temperature (until the temperature indicator light goes out).

Full ovens are ideal for multi-shelf baking or larger items.

Compact ovens are the ideal and most energy-efficient choice for baking small or flat items (eg cookies, pizza) on a single shelf; however, they have not been designed for multi-shelf baking. Settings in bold indicate the recommended oven function.

Baking chart - full ovens

The shelf positions recommended below use the flat oven shelf (not the step-down shelf) used either with or without sliding shelf supports. Note: the step-down shelf and sliding shelf supports are not supplied with all models.

Food	Amount To Cook	Bake Shelf position	Temperature (°C)	Time (mins)
Small cakes	single shelf	2	180-190	13-17
Small cakes	multi shelf	-	not recommended	-
Scones	single shelf	2	210-230	8-12
Scones	multi shelf	-	not recommended	-
Sponge	two small (20 cm), staggered on shelf	2	170-190	25-35
Sponge	one large (26 cm)	2	175	30-40
Light fruit cake	-	2	155-165	80-100
Rich fruit cake	exact baking time will depend on size	2	130-150	3-6 hours
Apple pie	-	1	185	35-45
Custard tart	-	1	220, then 180*	10, then 20-30*

* This is a two-stage baking process: adjust the temperature after the first stage.

Food	Amount To Cook	Fan Bake Shelf position	Temperature (°C)	Time (mins)
Small cakes	single shelf	2	150-170	13-17
Small cakes	multi shelf	-	not recommended	-
Scones	single shelf	2	200-220	8-12
Scones	multi shelf	-	not recommended	-
Sponge	two small (20 cm), staggered on shelf	2	160-175	20-30
Sponge	one large (26 cm)	2	150	30-40
Light fruit cake	-	2	150-160	80-100
Rich fruit cake	-	-	not recommended	-
Apple pie	-	1	160	35-45
Custard tart	-	-	not recommended	-

Food	Amount To Cook	Fan Forced Shelf position	Temperature (°C)	Time (mins)
Small cakes	single shelf	2	150-170	13-17
Small cakes	multi shelf	-	not recommended	-
Scones	single shelf	2	200-220	8-12
Scones	multi shelf	-	not recommended	-
Sponge	two small (20 cm), staggered on shelf	2	160-175	20-30
Sponge	one large (26 cm)	2	150	30-40
Light fruit cake	-	2	150-160	80-100
Rich fruit cake	-	-	not recommended	-
Apple pie	-	1	160	35-45
Custard tart	-	-	not recommended	-

** Use the flat shelf in position 1 and the step-down shelf in position 5.

Baking chart - compact ovens

The shelf positions recommended below use the step-down shelf without sliding shelf supports.

Food	Amount To Cook	Bake Shelf Position	Temperature (°C)	Time (mins)
Small cakes	-	2	180-190	13-17
Scones	-	2	210-230	8-12
Sponge	two small (20 cm), staggered on shelf	2	170-190	25-35
Sponge	one large (26 cm)	2	175	30-40
Light fruit cake	-	2	155-165	80-100
Rich fruit cake	exact baking time will depend on size	2	130-150	3-6 hours
Apple pie	-	1	185	35-45
Custard tart	-	1	220, then 180*	10, then 20-30*

* This is a two-stage baking process: adjust the temperature after the first stage.

Food	Amount To Cook	Fan Bake Shelf Position	Temperature (°C)	Time (mins)
Small cakes	-	2	150-170	13-17
Scones	-	3	200-220	8-12
Sponge	two small (20 cm), staggered on shelf	2	160-175	20-30
Sponge	one large (26 cm)	2	150	30-40
Light fruit cake	-	2	150-160	80-100
Rich fruit cake	-	-	not recommended	-
Apple pie	-	1	160	35-45
Custard tart	-	-	not recommended	-

Food	Amount To Cook	Fan Forced Shelf Position	Temperature (°C)	Time (mins)
Small cakes	-	2	150-170	13-17
Scones	-	2	210-230	8-12
Sponge	two small (20 cm), staggered on shelf	2	170-190	25-35
Sponge	one large (26 cm)	2	175	30-40
Light fruit cake	-	2	150-160	80-100
Rich fruit cake	exact baking time will depend on size	2	130-150	3-6 hours
Apple pie	-	1	185	35-45
Custard tart	-	-	not recommended	-