The Working Rules
What You Need To Know
- 200°C is for crisp, colour and speed: chips, wings, breaded chicken, wedges, sausages and final blasts.
- 190°C is the all-rounder: chicken thighs, meatballs, pork steaks, loaded trays, kebabs, burgers and most savoury recipes.
- 180°C is controlled cooking: fish parcels, pasta bakes, saucy dishes, stuffed peppers, pastry and food that needs time inside.
- 160–170°C is for gentle bakes, puddings, brownies, custard-style desserts and anything with sugar that burns easily.
- Smaller pieces cook faster and crisp better. Big lumps need lower heat and more patience. That is not weakness. That is physics with dinner attached.
Pro Tip: Pro move: if the outside is racing ahead of the middle, reduce heat. If everything is cooked but pale, increase heat for the final 2–4 minutes.