Using the Ovens
Main oven baking guide
Dish | Recommended | Shelf | Approximate | ||
| gas mark | position | cooking times | ||
|
|
|
|
| |
Scones | 7 | top to middle | 8 | - 15 mins | |
Meringues | “S” slow setting | middle to bottom | 2 | - 3 hours | |
|
|
|
|
|
|
Cakes |
|
|
|
|
|
Small cakes | 5 | middle to top | 15 | - 25 mins | |
Whisked sponge | 5 | middle to top | 20 | - 25 mins | |
Swiss roll | 6 | middle to top | 10 | - 12 mins | |
Victoria sandwich | 4 | middle to top | 20 | - 30 mins | |
(2 x 180mm / 7”) |
|
|
|
|
|
Genoese sponge | 4 | middle | 20 | - 30 mins | |
Madeira (180mm / 7”) | 3 | middle to top | 1 | - 11⁄4 hours | |
Gingerbread | 3 | middle to top | 1 | - 11⁄4 hours | |
Semi rich fruit cake | 2 or 3 | middle to top | 21⁄2 - 3 hours | ||
(205mm / 8”) |
|
|
|
|
|
Christmas cake | 1 or 2 | middle to bottom | depending on recipe | ||
Dundee cake (205mm/8”) | 3 | middle to bottom | 2 | - 21⁄2 hours | |
|
|
|
|
|
|
Pastry |
|
|
|
|
|
Flaky / Puff | 7 | middle to top | 15 | - 45 mins | |
Shortcrust | 6 | middle to top | 15 | - 45 mins | |
Choux | 6 | middle to top | 15 | - 45 mins | |
Plate tarts | 6 | middle to top | 30 | - 45 mins | |
|
|
|
|
|
|
Biscuits |
|
|
|
|
|
Nut brownies | 6 | middle to bottom | 15 | - 20 mins | |
Brandy snaps | 4 | middle to top | 7 | - 18 mins | |
Flapjacks | 4 | middle to top | 20 | - 40 mins | |
Ginger nuts | 4 | middle to top | 10 | - 20 mins | |
|
|
|
|
|
|
Puddings (1l / 2 pint dish) |
|
|
|
|
|
Rice pudding | 2 | middle to top | 2 | - 21⁄2 hours | |
Baked custard | 3 | middle to top | 1 | - 11⁄4 hours | |
Bread and butter | 3 | middle to top | 3⁄4 - 11⁄4 hours | ||
Hot soufflé | 4 | middle to top | 35 - 50 mins | ||
Fruit crumble | 6 | middle to top | 1⁄2 - 1 hours | ||
|
|
|
|
|
|
12