Note: Where times are stated, they are approximate only.
Scones
Food
Pre-
heat
Yes
220/230
10-15 mins.
2nd from bottom
3rd from bottom
3rd from bottom
3rd from bottom
3rd from bottom
2nd from bottom
2nd from bottom
2nd or 3rd
from bottom
2nd or 3rd
from bottom
3rd from bottom
3rd from bottom
2nd from bottom
3rd from bottom
3rd from bottom
3rd from bottom
15-25 mins.
20-30 mins.
15-20 mins.
8-12 mins.
1
1
/
4
hrs. 7”
Depending on
recipe and size
Depending
on use
Depending
on use
40-45 mins.
20-30 mins.
1
3
/
4
-2 hrs.
40-50 mins.
25-35 mins.
3 -3
1
/
2
hrs.
180/190
160/170
170/180
190/200
150/160
130/140
180/190
190/200
190/200
200/210
140/150
130/140
190/200
80/90
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Temperature
˚C
Conventional Oven (
FIDM20 only
)Fan Oven
Time
Baking
Small Cakes
Victoria Sandwich
Sponge Sandwich
(Fatless)
Swiss Roll
Semi-rich Fruit
cakes
Rich Fruit Cakes
Shortcrust Pastry
Puff Pastry
Yorkshire Pudding
Individual Yorkshire
Puddings
Milk Pudding
Baked Custard
Bread
Meringues
Yes
210/220
9-12 mins. approx.
15-25 mins.
approx.
20-30 mins.
approx.
15-20 mins.
approx
10-15 mins
approx.
1
1
/
4
- 1
1
/
2
hrs.
approx.
Depending
on size.
Depending
on size.
Depending
on size
40-50 mins.
approx.
20-25 mins.
approx.
1
1
/
2
- 2 hrs.
approx.
35-45 mins.
approx.
30-35 mins.
approx.
3-4 hrs. approx.
170/180
160/170
180/190
190/200
140/150
130/140
190/200
190/200
180/190
190/200
130/140
140/150
200/210
80-90
No
No
Yes
Yes
No
No
No
No
Yes
Yes
No
No
Yes
No
Shelf
Position
Pre-
heat
Temperature
˚C
Time
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to reduce the temperature by 10˚C. Temperatures rec-
ommended in this chart refer to cakes made with block margarine or butter only.
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