Cooking charts
This chart will help you to match your cooking requirements to the most appropriate cooking function.
- Shelf positions are counted from the base up (1 is the lowest, 6 (full size ovens) or 4 (compact ovens) is the highest). Position shelves before you turn the oven on.
- For best results preheat the oven to the required temperature.
- The grill element may come on while the oven is heating up.
- The halo on the temperature dial will change from red to white when the oven has reached the selected temperature. The display will only show the set temperature once the oven has finished preheating. The halo may change between white and red as the oven maintains its set temperature.
Oven accessories may temporarily deform slightly when they become hot. This is normal and does not affect their function.
Baking
| Food | Shelves | Recommended Function | Temp (°C) | Time (mins) | |
|---|---|---|---|---|---|
| Biscuits | Plain | Single | Fan Bake | 180-190 | 13-17 |
| Multi | Fan Forced | 160-170 | 13-17 | ||
| Chewy choc chip | Single | Fan Bake | 180-190 | 15-20 | |
| Multi | Fan Forced | 160-170 | 15-20 | ||
| Oatmeal | Single | Pastry Bake/Fan Bake | 160-170 | 12-15 | |
| Slices / Squares | Single | Pastry Bake/Fan Bake | 160-165 | 15-20 | |
| Cakes |
Vanilla | Single | Bake | 160-165 | 30-35 |
| Butter / Chocolate | Single | Bake | 160-180 | 50-60 | |
| Light fruit | Single | Bake | 155-165 | 1hr 30 | |
| Rich fruit | Single | Classic Bake/Bake | 120-160 | 2.5 hrs | |
| Sponge (single large) |
Single | Bake | 175 | 30-40 | |
| Sponge (two small pans) |
Single | Bake | 170-190 | 15-25 | |
| Shortbread | Single | Pastry Bake/Fan Bake | 130-140 | 20-25 | |
| Muffins / Cupcakes | Single | Fan Bake | 180-190 | 13-17 | |
| Multi | Fan Forced | 160-170 | 16-21 | ||
| Scones | Single | Fan Bake | 210-230 | 8-12 | |
| Multi | Fan Forced | 210-230 | 8-12 | ||
| Meringues | Single | Vent Bake/Bake | 100-120 | 60 | |
| Bread Rolls | Single | Bake then Vent Bake | 195-210 | 25-35 | |
| Pastry | Phyllo | Single | Fan Bake | 190-200 | 15-25 |
| Flaky/Puff | Single | Vent Bake/Pastry Bake | 185-200 | 20-30 | |
| Choux | Single | Vent Bake/Pastry Bake | |||
| Multi | Fan Forced | 200-210 | 30-35 | ||
| Croissants | Single | Bake then Vent Bake | |||
| Multi | Fan Forced | 190-200 | 15-25 | ||
| Pies | Apple | Single | Pastry Bake/Fan Bake | 190-200 | 25-30 |
| Lemon Meringue | Single | Pastry Bake/Fan Bake | 175-180 | 30-40 | |
Baking (continued)
| Food | Shelves | Recommended Function | Shelf Positions (Full Ovens) | Shelf Positions (Compact Ovens) | |
|---|---|---|---|---|---|
| Biscuits | Plain | Single | Fan Bake | 4 | 2 |
| Multi | Fan Forced | 3 and 5 | 1 3 | ||
| Chewy choc chip | Single | Fan Bake | 4 | 2 | |
| Multi | Fan Forced | 3 and 5 | 1 3 | ||
| Oatmeal | Single | Pastry Bake/Fan Bake | 4 | 2 | |
| Slices / Squares | Single | Pastry Bake/Fan Bake | 3 | 2 | |
| Cakes | Vanilla | Single | Bake | 4 | 2 |
| Butter / Chocolate | Single | Bake | 4 | 2 | |
| Light fruit | Single | Bake | 2 | 2 | |
| Rich fruit | Single | Classic Bake/Bake | 2 | 2 | |
| Sponge (single large) |
Single | Bake | 2 | 2 | |
| Sponge (two small pans) |
Single | Bake | 2 | 2 | |
| Shortbread | Single | Pastry Bake/Fan Bake | 3 | 2 | |
| Muffins / Cupcakes | Single | Fan Bake | 3 | 2 | |
| Multi | Fan Forced | 2 and 4 | 1 3 | ||
| Scones | Single | Fan Bake | 2 | 2 | |
| Multi | Fan Forced | 1 and 3 | 1 3 | ||
| Meringues | Single | Vent Bake/Bake | 1 | 2 | |
| Bread Rolls | Single | Bake then Vent Bake | 4 | 2 | |
| Pastry | Phyllo | Single | Fan Bake | 3 | 2 |
| Flaky/Puff | Single | Vent Bake/Pastry Bake | 3 | 2 | |
| Choux | Single | Vent Bake/Pastry Bake | |||
| Multi | Fan Forced | 2 | 1 and 3 | ||
| Croissants | Single | Bake then Vent Bake | |||
| Multi | Fan Forced | 3 | 1 and 3 | ||
| Pies | Apple | Single | Pastry Bake/Fan Bake | 2 | 2 |
| Lemon Meringue | Single | Pastry Bake/Fan Bake | 2 | 2 | |
The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.
Savoury
| Food | Shelves | Temp (°C) | Time (Mins) | |
|---|---|---|---|---|
| Pies | Chicken / Steak / Mince | Single | 190-195 | 30-40 |
| Sausage Rolls | Single | 190-195 | 30-40 | |
| Meat Loaf | Single | 175-180 | 55-65 | |
| Pizza | Single | 225-250 | 15-20 | |
| Lasagne | Single | 175-180 | 45-50 | |
| Quiche | Single | 180-200 | 30-40 | |
| Potatoes | Traditional Baked | Single | 175-190 | 40-50 |
| Frittata | Grill to finish | Single | 170-180 | 30-45 |
| Casseroles | Single | 170-190 | 55-70 | |
| Oven meals | Single | 170-190 | 30-40 | |
| Beef (Boneless) | Rare | Single* | 160-170 | 18-32 / 450g |
| Medium | 160-170 | 25-40 / 450g | ||
| Well done | 160-170 | 30-55 / 450g | ||
| Prime Rib Roast | Rare | Single* | 160-170 | 15-30 / 450g |
| Medium | 160-170 | 20-35 / 450g | ||
| Well done | 160-170 | 25-40 / 450g | ||
| Lamb leg (Bone in) | Medium | Single* | 160-170 | 18-28 / 450 |
| Well done | 160-170 | 20-33 / 450g | ||
| Lamb leg (Boneless) | Medium | Single* | 160-170 | 20-35 / 450g |
| Well done | 160-170 | 25-45 / 450g | ||
| Veal | Medium | Single* | 160-170 | 20-40 / 450g |
| Well done | 160-170 | 25-45 / 450g | ||
| Chicken (Whole) | Single* | 175-190 | 15-20 / 450G | |
| Turkey (Whole) | With Stuffing | Single* | 165-175 | 17-22 / 450g |
| Without Stuffing | 150-165 | 15-20 / 450g | ||
| Pork (Boneless) | Medium | Single* | 170-175 | 25-40 / 450g |
| Well done | 170-175 | 30-45 / 450g | ||
| Pork Crackling | Crisp | Single* | 250 | 20 |
| Venison (Brown in a frying pan first.) |
Rare | Single* | 225 | 7.5/ 2.5cm meat thickness |
| Medium | 225 | 9.5 / 2.5cm meat thickness | ||
Savoury (Continued)
| Food | Recommended Function | Shelf Positions (Full Ovens) | Shelf Positions (Compact Ovens) | |
|---|---|---|---|---|
| Pies | Chicken / Steak / Mince | Pastry Bake/Fan Bake | 3 | 2 |
| Sausage Rolls | Pastry Bake/Fan Bake | 3 | 2 | |
| Meat Loaf | Bake | 4 | 2 | |
| Pizza | Bake | 1 | 2 | |
| Lasagne | Fan Bake | 3 | 2 | |
| Quiche | Pastry Bake/Fan Bake | 2 | 2 | |
| Potatoes | Traditional Baked | Bake | 3 | 2 |
| Frittata | Grill to finish | Pastry Bake/Fan Bake | 3 | 2 |
| Casseroles | Vent Bake/Bake | 3 | 1 | |
| Oven meals | Fan Forced | 3 | 2 | |
| Beef (Boneless) | Rare | Roast/ Bake | 3 | 2 |
| Medium | Roast/ Bake | 3 | 2 | |
| Well done | Roast/ Bake | 3 | 2 | |
| Prime Rib Roast | Rare | Roast/ Bake | 3 | 2 |
| Medium | Roast/ Bake | 3 | 2 | |
| Well done | Roast/ Bake | 3 | 2 | |
| Lamb leg (Bone in) | Medium | Roast/ Bake | 3 | 2 |
| Well done | Roast/ Bake | 3 | 2 | |
| Lamb leg (Boneless) | Medium | Roast/ Bake | 3 | 2 |
| Well done | Roast/ Bake | 3 | 2 | |
| Veal | Medium | Roast/ Bake | 3 | 2 |
| Well done | Roast/ Bake | 3 | 2 | |
| Chicken (Whole) | Fan Grill | 3 | 2 | |
| Turkey (Whole) | With Stuffing | Bake | 1 | 1 |
| Without Stuffing | Bake | 1 | 1 | |
| Pork (Boneless) | Medium | Roast/ Bake | 3 | 2 |
| Well done | Roast/ Bake | 3 | 2 | |
| Pork Crackling | Crisp | Vent Bake/ Bake | 3 | 2 |
| Venison (Brown in a frying pan first.) |
Rare | Fan Grill | 3 | 1 |
| Medium | Fan Grill | 4 | 1 | |
Grilling
| Food | Shelves | Temp (°C) | Time (Mins) | ||
|---|---|---|---|---|---|
| Beef | Steak | Rare | Single | HI | 8-10 |
| Medium | Single | HI | 10-15 | ||
| Burgers | Single | HI | 12-15 | ||
| Meatballs | Single | HI | 12-15 | ||
| Lamb | Chops | Medium | Single | HI | 15-20 |
| Well done | Single | HI | 20-25 | ||
| Pork | Chops (well done) | Single | HI | 15-20 | |
| Ham steak | Single | HI | 15-20 | ||
| Bacon | Single | HI | 4-7 | ||
| Chicken | Boneless pieces | Single | 175-190 | 30-50 | |
| Sausages | Single | HI | 10-15 | ||
| Fish | Fillets | Single | 200-220 | 8-12 | |
| Whole | Single | 200-220 | 15-20 | ||
| Vegetables | Sliced | Single | HI | 8-12 | |
Grilling (Continued)
| Food | Recommended Function | Shelf Positions (Full Ovens) | Shelf Positions (Compact Ovens) | ||
|---|---|---|---|---|---|
| Beef | Steak | Rare | Grill | 4 | 3 |
| Medium | Grill | 4 | 3 | ||
| Burgers | Grill | 4 | 3 | ||
| Meatballs | Grill | 4 | 3 | ||
| Lamb | Chops | Medium | Grill | 4 | 3 |
| Well done | Grill | 4 | 3 | ||
| Pork | Chops (well done) | Grill | 4 | 3 | |
| Ham steak | Grill | 4 | 3 | ||
| Bacon | Grill | 4 | 3 | ||
| Chicken | Boneless pieces | Fan Grill | 5 | 2 | |
| Sausages | Grill | 5 | 2 | ||
| Fish | Fillets | Fan Grill | 5 | 2 | |
| Whole | Fan Grill | 5 | 2 | ||
| Vegetables | Sliced | Grill | 4 | 3 | |