User manual

Food Shelf position Gas mark Cooking Time (Total
Hours)
Shortbread 3 3 0:45 - 1:05
Fruit Pies, Crumbles 3 6 0:40 - 0:60
Milk Puddings 3 3 1:30 - 2:00
Scones 1 + 4 7 0:08 - 0:12
Choux Pastry 3 6 0:30 - 0:35
Éclairs / Profiteroles 3 5 0:20 - 0:30
Flaky Pastry 3 6 0:25 - 0:40
Mince Pies 1 + 4 5 0:15 - 0:20
Pasta Lasagne etc. 3 5 0:40 - 0:45
Meat Pies 3 2 0:25 - 0:35
Quiche, Tarts, Flans 3 2 0:25 - 0:45
Shepherd’s Pie 3 7 0:30 - 0:40
Soufflés 3 5 0:20 - 0:30
Fish 3 4 0:20 - 0:30
Fish Pie 3 6 0:20 - 0:25
Beef Casserole 2 3 2:30 - 3:00
Lamb Casserole 2 4 2:30 - 3:00
Convenience Foods Follow manufacturer’s instructions
Baked Potatoes 3 - 4 5 1:00 - 1:30
Roast Potatoes 3 - 4 6 1:00 - 1:30
Large Yorkshire Pud-
dings
3 - 4 7 0:25 - 0:40
Individual Yorkshire Pud-
dings
3 - 4 7 0:15 - 0:25
1) When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time.
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
in the deep roasting pan or on the oven shelf
above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid.
This well keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
• Use deep roasting pan in middle or top shelf
level of grill and in two or higher level of main
oven.
• Make sure that the grilling set or roast-
ing pan is set in middle of shelf be-
tween front and rear of the oven cavity
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