14
G
B
O
ven
C
ooking
C
hart
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
F o o d
G a s
M a rk
S h e lf
P o s itio n
A p p ro x. C o o k in g T im e an d C o m m e n ts
F is h
O ily a n d w h ite fis h
3 o r 4
4
2 5 -6 0 m in s . d e p en d in g on re c ip e
M e a t a n d P o ultr y
B e e f
4 o r 5
4
2 5 -3 0 m in s pe r 4 5 0 g (1 Ib ) + 25 m in s . e xtra
H a m
5
4
4 0 m in s p e r 4 5 0 g (1 Ib ) c o ve re d in foil p lu s 4 0 m in s .
e xtra
L a m b
5
4
3 0 m in s p e r 4 5 0 g (1 Ib ) + 30 m in s e xtra
P o rk
5
4
4 0 m in s p e r 4 5 0 g (1 Ib ) + 40 m in s e xtra
C h ic ke n
5
4
2 5 m in s p e r 4 5 0 g (1 Ib ) + 25 m in s e xtra
D u c k lin g & G o o se
5
4
2 5 m in s p e r 4 5 0 g (1 Ib ) + 25 m in s e xtra
T u rke y
4 o r 5
4 o r 5
1 5 -2 0 m in s pe r 4 5 0 g (1 Ib ) + 20 m in s
C a s s e ro le s
3
3 o r4
2 -6 h rs. d e p e nd in g on c u t o f m e a t
V e g e ta b le s
B a k e d ja c k et p o ta to e s
4 o r 5
3
1 ½ - 3 h rs . u n til s o ft, d e pe n d in g o n s ize
P u d d in g s
M ilk P u d d ing s (5 0 0 m l/1 p t)
3
4
1 ¾ -2 ½ s ta n d d ish o n b ak ing tra y a nd s tarted w ith
w a rm m ilk
B a k e d C u s ta rd (5 0 0 m l/1 p t)
3
4
4 5 -6 0 m in s . b a in -m a rie
B a k e d S p o ng e P u d din g s
4
3
4 0 -5 0 m in s
B a k e d A p p le s
3
3
3 0 -4 5 m in s de p en d in g o n ty pe a n d s ize o f a p ple s
M e rin g u e To p p e d P u d d in g s
1
3 o r4
1 5 m in s o r un til "tin g ed " w ith b ro w n
A p p le T art (1 x2 0 5 m m /8
//
)
6
2
4 5 -6 0 m in s
F ru it C ru m b le
5
2
3 5 -4 5 m in s
C a k e s , P a s trie s & B is c u its
S m a ll C a ke s 2 tra y s
5
2 a n d 4
1 5 -2 5 m in s .
1 tra y
5
2
1 5 -2 2m in s .
V ic to ria s a n d w ic h (2 x 7 ")
4
2 a n d 4
2 0 -3 0 m in s
S w is s R o ll (3 e gg q u a n tity )
5
2
1 5 -2 0 m in s .
M e rin g u e s
1
3
2 -3 h rs
C h ris tm as c ak e (1 x 2 0 5 m m / 8 ")
2
3
T im e d e p e n din g o n re c ipe
M a d e ira c a ke (1 x 1 8 0 m m / 7 ")
4
4
1 ¼ -1 ½ h rs .
R ic h F ru it c ak e (1 x 1 8 0 m m / 7 ")
2
4
T im e d e p e n din g o n re c ipe
S c o n es
7
1 a n d 3
1 0 -2 0 m in s .
S h o rtb re a d (1 x 1 8 0 m m / 7 ")
2
3
5 5 -6 5 m in s .
B is cu its
4
1 a n d 3
1 0 -2 0 m in s .
S h o rtc ru st P a s try
6
2
1 5 - 6 0 m in s d e pe n d in g o n u se .
R ic h S h o rt C rus t
5
1 a n d 3
2 0 -3 0 m in s .
F la k y/P u ff P a stry
7
2
1 0 -3 0 m in s .
C h o u x P a s try
6
2
2 0 -3 0m in s .
Y e a s t M ix tu res
B re a d - ro lls
7
2 a n d 4
2 0 -3 0 m in s .
M is ce lla n e o u s
Y o rk sh ire P u d din g :- la rge
7
1
3 0 -4 0 m in s
in d ividu a l
7
2
2 0 -3 0m in s
When baking with two trays or tins on two levels, the
top tray is removed first and the lower tray moved
up to the top position for a few minutes longer.
S
o
f
t
M
a
rg
a
rin
e
-
Use the oven settings recommended by the
margarine manufacturer and
not
those indicated on
the cooking chart.
minutes preheat for best results. Always turn the
thermostat knob to Mark 9 before selecting the
appropriate gas Mark. Shelf position 1 is the
highest.
