Food
Heat setting
Total preparation
time (min)
Shelf position
Madeira Cake
4
75 - 90
2 - 3
Rich Fruit Cake
2
135 - 150
2 - 3
Christmas Cake
2
180 - 270
2 - 3
Gingerbread
2
75 - 90
2 - 3
Flapjack
5
25 - 30
3
Shortbread
3
45 - 65
3
Fruit Pies, Crumbles
6
40 - 60
3
Milk Puddings
3
90 - 120
3
Scones
7
8 - 12
1 + 4
Choux Pastry
6
30 - 35
3
Éclairs / Profiteroles
5
20 - 30
3
Flaky Pastry
6
25 - 40
3
Mince Pies
5
15 - 20
1 + 4
Pasta Lasagne etc.
5
40 - 45
3
Meat Pies
2
25 - 35
3
Quiche, Tarts, Flans
2
25 - 45
3
Shepherd’s Pie
7
30 - 40
3
Soufflés
5
20 - 30
3
Fish
4
20 - 30
3
Fish Pie
6
20 - 25
3
Beef Casserole
3
150 - 180
2
Lamb Casserole
4
150 - 180
2
Convenience Foods
Follow manufacturer’s instructions
Baked Potatoes
5
60 - 90
3 - 4
Roast Potatoes
6
60 - 90
3 - 4
Large Yorkshire Puddings
7
25 - 40
3 - 4
Individual Yorkshire Puddings
7
15 - 25
3 - 4
1) When baking bread cook for 10 minutes at heat setting 8 then reduce to heat setting 6 for the remain-
ing cook time.
ROASTING
Use heat-resistant ovenware.
Roast large roasting joints directly in the tray or on
the wire shelf placed above the tray.
Put some water in the tray to prevent the meat
juices or fat from burning.
Meat with crackling can be roasted in the roasting
tin without the lid.
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