22
The
following
times
and
setting
are
for
guidance
only.
You
may
wish
to
alter
the
setting
to
give
a
result
more
to
your
satisfaction.
When
a
different
setting
to
that
shown
below
is
given
in
a
recipe,
the
recipe
instructions
should
be
followed.
Allow
15
minutes
preheat
for
best
results.
Always
turn
the
thermostat
knob
to
Mark
8
first,
before
turning
back
to
the
re
q
uired
Gas
Mark.
TOP OVEN COOKING CHART
I
f
u
sing
al
u
mini
u
m
foil
:
1
.
R
emem
b
er
it
is
important
to
increase
the
coo
k
ing
time
by
one
third
.
2
.
D
o
not
allow
the
foil
to
to
u
ch
the
sides
of
the
oven
.
3
.
D
o
not
cover
the
oven
interior
with
foil
.
4
.
D
o
not
cover
the
oven
shelves
with
foil
.
Food
Gas
Mark
Shelf
Positions Approx.
Cooking
Time
and
Comments
STARTERS
Oily
and
white
fish
5
2
20
-
30
mins.
MEAT AND POULTRY
Beef
(medium)
4
or
5
3
25
-
30
mins
per
lb
+
25
-
30
mins.
Ham
(covered
in
foil)
5
3
40
mins
per
lb
+
40
mins
Lamb
5
3
30
-
35
mins
per
lb
+
30
mins.
Pork
5
3
40
mins
per
lb
+
40
mins.
Chicken
5
3
25
mins
per
lb
+
25
mins.
Duckling
&
Goose
5
3
25
mins
per
lb
+
25
mins.
Turkey
4
3
15
-
20
mins
per
lb
+
15
-
20
mins.
Casseroles
3
3
2
-
4
hrs.
depending
on
meat
used
VEGETABLES
Baked
j
acket
potatoes
5
2
1
½
hrs.
PUDDINGS
Milk
Puddings
(500ml/1pt)
3
2
1
½
hrs.
Baked
Custard
(500ml/1pt)
3
2
45
mins
-
1
hr.
in
bain-marie
of
cold
water
Baked
Sponge
Puddings
4
2
30
-
45
mins
Baked
Apples
3
2
45
mins
-
1
hr.
depending
on
size
Meringue
Topped
Puddings
1
2
25
mins
until
tinged
with
brown
Apple
Tart
(1x205
mm)/8")
6
2
60
mins
Fruit
Crumble
5
2
45
-
50
mins
