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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: Large
Individual
*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.
**base = shelf on base.
MAIN OVEN
SHELF
Gas
POSITION
Mark
POSITION
2+4
4
3
8*
2
8*
2+4
5
2+4
4
2+4
4
4
4
4
2
4
2
3
2
5
1
3
5
3
3
4
3
4
4
Follow manufacturer's instructions
2
4
3
6
3
6
3
2
3
5
2
6
2
5
2
6
2+4
5
2
7
2
6
4
5
2+4
7
3
7
3
5
2
5
2
6
2
7
2
7
16
TOP OVEN
SHELF
Gas
Mark
2
4
-
-
-
-
2
5
2
4
2
4
**base
4
**base
2
**base
2
2
2
2
1
2
5
2
3
2
3
2
4
2
4
2
6
2
6
2
2
2
5
2
6
2
5
2
6
2
5
2
7
2
6
**base
5
2
7
2
7
2
5
2
5
2
6
2
7
2
7
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
25 - 30
1½ - 2h
30 - 40
30 - 35
20 - 30
25 - 40
15 - 25
25 - 35
25 - 45
see roasting chart
8 - 12
30 - 40
20 - 30
1½h - 2h
1 - 1½h
20 - 30
15 - 30
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