Rangemaster Double Built in Oven - 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