3. Baking on One Shelf
When cooking small cakes, scones, etc. in small quantities, position the grid shelf on Runner 2 or 3.
4. Baking on Two Shelves (Small Cakes etc)
For larger quantities of cakes, scones etc necessitating two shelves being utilised, use runners 2 and
4. Normally the top tray will have to be removed from the oven first, the lower tray being moved up
to the vacated top position.
Milk puddings including Yorkshire can also be cooked on two shelves, both can normally be taken
out of the oven at the same time. If interchanged half way through cooking.
5. Baking Large Cakes
Fruit cakes in large tins i.e. "fruit" cakes etc can be cooked on two shelves. It is advisable to
interchange the upper and lower tins halfway through the estimated cooking time, thus enabling
both to be cooked in about the same time and lessening the chances of overcooking or
undercooking.
Average Cooking Times and Settings
Meat
T'stat
Setting
Runner
Position
Time (minutes)
Notes
Roast (quick)
230
3 for single
shelf
3 & 5 for two
shelves
according to weight
1 & 2
Roast (slow)
175
according to weight
1 & 2
Poultry (slow)
175
according to weight
1 & 2
Braising
165
30 per 0.5kg (1lb) + 30
Casseroles
135
90-180
Pastry
T'stat
Setting
Runner
Position
Time (minutes)
Notes
Fruit Pies
230
2 for single tray
2 & 4 for two
trays
30 - 40
3 & 4
Plate Pies
230
40 - 50
3 & 4
Puff/Rough Puff
245
10 - 15
3 & 4
Sausage Rolls
245
20 - 25
3 & 4
Scones
250
10 - 15
3 & 4
Puddings
T'stat
Setting
Runner
Position
Time (minutes)
Notes
Custard
160
As for pastry
40 - 60
3 & 4
Milk
150
45 - 90
3 & 4
Yorkshire Pudding
245
40 - 50
3 & 4
Cakes
T'stat
Setting
Runner
Position
Time (minutes)
Notes
Slab Cake (Rich)
150
5
5
Slab Cake (Plain)
160
5
5
Queen Cakes
195
As for pastry
15 - 20
3 & 4
Sponge Sandwich
195
20 - 25
3 & 4
Very Rich Cakes
(Christmas)
150
5
15 - 25
5
Bread Rolls
245
