17
Cooking chart
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures to suit individual preferences and requirements.
Food
Shelf Position
Gas Mark
Approx
Cook Time (min)
Biscuits
2+4
5
10 - 20
Bread
3
8*
30 - 40
Bread rolls/buns
2
8*
10 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7”)
Madeira (7)”
Rich Fruit (8)”
Christmas (8)”
Gingerbread
Meringues
Flapjack
Shortbread
2+4
2+4
2+4
4
3
3
3
3
3
3
5
4
4
4
2
2
2
1
5
3
15 - 25
18 - 20
20 - 30
1 - 1¼
2½h - 2¾
4 - 5h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles:
Beef/Lamb
4
3
2½ - 3h
Chicken
4
4
1¼ - 1½h
Convenience Foods
Follow manufacturer’s instructions
Fish
2
4
20 - 30
Fish Pie (Potato Topped)
3
6
20 - 25
Fruit Pies, Crumbles
3
6
40 - 50
Milk Puddings
3
2
1½ - 2h
Pasta/Lasagne etc.
3
5
30 - 40
Pastry:
Choux
2
6
30 - 35
Eclairs, Profiteroles
2
5
20 - 30
Flaky/Puff Pies
2
6
25 - 40
Shortcrust
Mince Pies
2+4
5
15 - 20
Meat Pies
2
7
25 - 35
Quiche,Tarts, Flans
2
5
25 - 45
Roasting Meat, Poultry
4
5
see roasting chart
Scones
2+4
7
8 - 12
Shepherd’s Pie
3
7
30 - 40
Soufflés
3
5
20 - 30
2
5
1½h - 2h
Vegetables: Baked Jacket Potatoes
Roast Potatoes
2
6
1 - 1½h
Yorkshire Pudding:
Large
1
7
25 - 40
Individual
1
7
15 - 25
*When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time.
Note
:
Shelf positions are counted from the top of the oven downwards.
To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray.
