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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
Biscuits
Bread
Bread rolls/buns
Cakes:
Small & Queen
Sponges
Victoria Sandwich (7")
Madeira (7)"
Rich Fruit (8)"
Christmas (8)"
Gingerbread
Meringues
Flapjack
Shortbread
Casseroles:
Beef/Lamb
Chicken
Convenience Foods
Fish
Fish Pie (Potato Topped)
Fruit Pies, Crumbles
Milk Puddings
Pasta/Lasagne etc.
Pastry:
Choux
Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust
Mince Pies
Meat Pies
Quiche,Tarts, Flans
Roasting Meat, Poultry
Scones
Shepherd's Pie
Soufflés
Vegetables:
Baked Jacket Potatoes
Roast Potatoes
Yorkshire Pudding:
*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. * *base = shelf on base.
To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray.
22
Main oven
Shelf
Pos
2+4
3
2
2+4
2+4
2+4
4
3
3
3
3
3
3
4
4
2
3
3
3
3
2
2
2
2+4
2
2
4
2+4
3
3
2
2
Large
1
Individual
1
Gas
Shelf
Gas
Mark
Pos
Mark
5
2
5
8*
-
8*
-
5
2
5
4
2
4
4
2
4
4
**base
4
2
**base
2
2
**base
2
2
2
2
1
2
1
5
2
5
3
2
3
3
2
3
4
2
4
Follow manufacturer's instructions
4
2
4
6
2
6
6
2
6
2
2
2
5
2
5
6
2
6
5
2
5
6
2
6
5
2
5
7
2
7
5
2
5
**base
5
5
7
2
7
7
2
7
5
2
5
5
2
5
6
2
6
7
2
7
7
2
7
Second oven
Approx
Cook Time (min)
10 - 20
-
30 - 40
-
10 - 20
15 - 25
18 - 20
20 - 30
1 - 1¼
2½h - 2¾
4 - 5h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
2½ - 3h
1¼ - 1½h
20 - 30
20 - 25
40 - 50
1½ - 2h
30 - 40
30 - 35
20 - 30
25 - 40
15 - 20
25 - 35
25 - 45
see roasting chart
8 - 12
30 - 40
20 - 30
1½h - 2h
1 - 1½h
25 - 40
15 - 25
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