TOP OVEN COOKING CHART
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Food |
| Mark | Positions | Approx. Cooking Time and Comments | |
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CAKES, PASTRIES AND BISCUITS |
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Small Cakes (16 per tray) | 5 | 2 | 20 | - 25 mins. | |
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Victoria sandwich (2 x 180mm / 7”) | 4 | 2 | 25 | - 30 mins. | |
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Swiss Roll (3 egg quantity) | 6 | 2 | 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 hr. | ||
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Rich Fruit cake (1 x 180mm / 7”) | 2 | 2 | 21/4 - 21/2 hrs. | ||
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Gingerbread |
| 3 | 2 | 11/2 - 13/4 hrs. | |
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Scones - 16 per tray |
| 7 | 2 | 12 | - 15 mins. |
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Shortbread (1 x 180mm / 7”) | 2 | 2 | 45 mins. – 1 hr. depending on thickness | ||
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Biscuits |
| 2 | 15 | - 25 mins. | |
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Shortcrust Pastry |
| 6 | 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 | 2 | 10 | - 30 mins. depending on recipe |
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Choux Pastry |
| 6 | 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 | 25 | - 30 mins |
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MISCELLANEOUS |
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Yorkshire Pudding | - small | 7 | 2 | 20 | - 25 mins |
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| - large | 7 | 2 | 30 | - 40 mins |
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Meringues |
| 1 | 3 | 21/2 - 4 hrs. turn when necessary | |
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Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart.
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