User manual

Food Shelf position Gas mark Cooking Time (Total

Hours)

Sponge 1 + 4 4 0:20 - 0:30

Victoria Sandwich 1 + 4 4 0:18 - 0:25

Madeira Cake 2 - 3 4 1:15 - 1:30

Rich Fruit Cake 2 - 3 2 2:15 - 2:30

Christmas Cake 2 - 3 2 3:00 - 4:30

Gingerbread 2 - 3 2 1:15 - 1:30

Meringues 3 - 4 1 2:30 - 3:00

Flapjack 3 5 0:25 - 0:30

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)