Baking guide
Recommended
Shelf
Approximate
Dish
gas mark
position
cooking time
Scones
7
top to middle
8 - 15 mins
Meringues
“S” slow setting
middle to bottom
3 - 4 hours
Cakes
Small cakes
5
middle to top
15 - 25 mins
Whisked sponge
5
middle to top
20 - 30 mins
Swiss roll
6
middle to top
8 - 15 mins
Victoria sandwich
4
middle to top
20 - 35 mins
(2 x 180mm / 7”)
Genoese sponge
4
middle
20 - 30 mins
Madeira (180mm/7”)
3
middle to bottom
1
1
⁄
4
- 1
1
⁄
2
hours
Gingerbread
2
middle to bottom
1 - 1
1
⁄
2
hours
Very rich fruit cake (205mm/8”)
1 or 2
middle to bottom
depends on recipe
Semi-rich fruit cake (205mm/8”)
2 or 3
middle to bottom
2
1
⁄
2
- 3 hours
Pastry
Rough puff & Flaky / Puff
7
middle to top
15 - 45 mins
Shortcrust & Flan
6
middle to top
15 - 45 mins
Choux
6
middle to top
20 - 45 mins
Biscuits
Shortbread fingers
3
middle to top
20 - 30 mins
Nut brownies
3
middle to bottom
12 - 18 mins
Flapjacks
4
middle to top
20 - 40 mins
Ginger nuts
5
middle to top
7 - 12 mins
Puddings
Rice pudding
2
middle to bottom
2 - 2
1
⁄
2
hours
Baked custard
2 or 3
middle to bottom
1 - 1
1
⁄
4
hours
Bread and butter
3
middle
1 - 1
1
⁄
4
hours
Hot soufflé
4
middle to top
40 - 50 mins
Fruit crumble
5
middle to top
30 50 mins
Bread (2 x 500g)
7
middle to top
20 - 40 mins
Bread (1 x 1kg)
7
middle to top
30 - 45 mins
12
Using the Oven
Note: The cooking times given above are based on cooking
in a pre-heated oven.
Please note that the times and temperatures stated in the
baking guide are only intended for reference only - refer to
your recipe.
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