MAIN OVEN COOKING CHART
| SHELF 1 IS THE HIGHEST. | |||
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Food | Mark | Positions | Approx. Cooking Time and Comments | |
CAKES, PASTRIES AND BISCUITS |
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Small cakes - 12 per tray | 5 | 1 & 3 | 20 | - 25 mins |
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Victoria sandwich (2 x 205mm / 8") | 4 | 1 & 3 | 25 | - 35 mins |
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Swiss Roll (3 egg quantity) | 6 | 1 | 10 | - 12 mins. |
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Christmas cake (1 x 205mm / 8") | 2 | 3 | 4 - 5 hrs depending on recipe | |
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Madeira cake (1 x 180mm / 7") | 4 | 3 | 1 - 11/2 hrs | |
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Rich Fruit cake (1 x 180mm / 7") | 2 | 3 or 4 | 21/4- 21/2 hrs. | |
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Gingerbread | 2 | 2 | 11/4- 13/4 hrs | |
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Scones - 16 per tray | 7 | 1 & 3 | 12 | - 17 mins |
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Shortbread - (1 x 180mm / 7") | 3 | 2 | 55 | - 1hr depending on thickness |
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Biscuits | 4 - 6 | 1 and 3 | 15 | - 25 mins |
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Shortcrust pastry | 6 | 1 or 2 | 15 mins - 1 hr depending on recipe | |
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Rich Short crust | 5 | 2 | 20 | - 30 mins |
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Flaky / puff pastry | 7 | 1 or 2 | 10 | - 30 mins depending on recipe |
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Choux pastry | 6 | 1 or 2 | 25 | - 35 mins |
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YEAST MIXTURES |
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Bread - Rolls, Plait | 7 | 2 or 3 | 25 | - 35 mins |
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Tea breads etc. | 5 | 2 or 3 | 25 | - 30 mins |
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MISCELLANEOUS |
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Yorkshire Pudding - small | 7 | 1 | 20 | - 25 mins |
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- large | 7 | 1 or 2 | 30 | - 40 mins |
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Meringues | 1 | 2 | 21/2 - 4 hrs, turn when necessary | |
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When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer.
Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart.
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