User manual
18
COOKING CHART
The temperature and baking times are for guidance only, as these will depend on the consistency of the various
ingredients and the number, type and size of baking tray or tins used. It may be necessary to increase or
decrease the temperature to suit individual preference and requirements.
For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level. To ensure optimal
performance when cooking convenience foods, pizza or frozen and chilled ready meal, always preheat the oven
first.
MAIN OVEN TOP OVEN
FOOD
SHELF
POSITION
Gas
Mark
SHELF
POSITION
Gas
Mark
APPROX.
COOK TIME (hours)
Biscuits 2+4 4 3 4 0:10 – 0:25
Bread 3 8* - - 0:30 – 0:45
Bread rolls/buns 2 8* - - 0:10 – 0:25
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
4
4
3
5
3
3
5
4
4
4
2
2
2
1
5
3
3
3
3
-
-
-
3
3
3
3
5
4
4
-
-
-
2
1
5
3
0:15 – 0:30
0:18 – 0:25
0:20 – 0:35
1:00 – 1:30
2:30 – 3:00
4:00 – 5:15
depends on size
1:15 – 1:45
2:30 – 3:15
0:25 – 0:35
0:45 – 1:20
Casseroles: Beef/Lamb
Chicken
4
4
3
4
3
3
3
4
2:30 – 3:15
1:15 – 1:45
Fish 2 4 3 4 0:20 – 0:35
Fish Pie (Potato Topped) 3 6 3 6 0:20 – 0:40
Fruit Pies, Crumbles 3 6 3 6 0:40 – 0:55
Milk Puddings 3 3 3 3 1:30 – 2:15
Pasta Lasagne etc. 3 5 3 5 0:30 – 0:45
Pastry: Choux
Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust Mince Pies
Meat Pies
Quiche, Tarts, Flans
2
2
2
2+4
2
2
6
5
6
5
7
5
3
3
3
3
3
3
6
5
6
5
7
5
0:30 – 0:40
0:20 – 0:35
0:25 – 0:45
0:15 – 0:25
0:25 – 0:40
0:25 – 0:50
Roasting Meat, Poultry 3 5 3 5 see roasting chart
Scones 2+4 7 3 7 0:08 – 0:17
Shepherd’s Pie 3 7 3 7 0:30 – 0:45
Soufflés 3 5 3 5 0:20 – 0:35
Vegetables: Baked Jacket Potatoes
Roast Potatoes
2
2
5
6
3
3
5
6
1:30 – 2:15
1:00 – 1:45
Yorkshire Pudding: Large
Individual
2
2
7
7
3
3
7
7
0:25 – 0:45
0:15 – 0:30
*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.