Main Oven Cooking Chart
The following times and setting are for guidance only. You may wish to alter the set- ting to give a result more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed. Allow 15 minutes preheat for best results.
Always turn the thermostat knob to Mark 9 first, before turning back to the required Gas Mark.
Shelf position 1 is the highest.
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Food | Mark | Positions | Approx. Cooking Time and Comments | ||
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STARTERS |
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Patés and Terrines | 3 or 4 | 4 | 11/2 - 2 hrs | ||
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FISH |
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Oily Fish (whole) | 4 or 5 | 3 | 25 mins - 1 hr, depending on recipe | ||
and size of fish | |||||
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White Fish (fillets & steaks) | 4 or 5 | 3 | 25 | - 30 mins. | |
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MEAT AND POULTRY |
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Veal | 5 | 4 | 25 mins per lb (450g) + 25 mins | ||
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Beef | 4 or 5 | 4 | 25 | - 30 mins per lb (450g) + 25 mins | |
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Ham | 5 | 4 | 40 mins per lb (450g) covered in foil | ||
+ 40 mins per lb (450g) uncovered | |||||
Lamb | 5 | 4 | 30 | - 35 mins per lb (450g) + 30 mins | |
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Pork | 5 | 4 | 40 mins per lb (450g) + 40 mins | ||
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Chicken | 5 | 4 | 25 mins per lb (450g) + 25 mins | ||
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Duckling & gosling | 5 | 4 | 25 mins per lb (450g) + 25 mins | ||
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Turkey | 4 or 5 | 4 or 5 | 15 | - 20 mins per lb (450g) + 20 mins | |
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Game birds | 6 | 4 | 50 mins. Remove bacon for last 15 mins. | ||
Add extra 15 mins if roasting brace | |||||
Casseroles | 3 | 3 or 4 | 11/2 - 6 hrs. (depending on type of meat) | ||
PUDDINGS |
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Milk Puddings | 3 | 3 or 4 | 21/4 - 21/2 hrs stand dish on a baking tray and | ||
started with warm milk | |||||
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Baked Custard | 3 | 3 or 4 | 45 mins in | ||
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Baked sponges | 4 | 3 | 40 | - 50 mins | |
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Baked Apples | 3 | 4 | 30 - 45 mins depending on the size | ||
and type of apples | |||||
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Meringue puddings | 1 | 4 or 5 | 15 mins or until 'tinged' with brown | ||
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Apple Pie 1x9" (230mm) | 6 | 3 | 45 | - 55 mins stand dish on a baking tray | |
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Fruit crumbles | 5 or 6 | 3 | 35 | - 45 mins | |
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15