OVEN COOKING CHART
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Food | Mark | Positions | Approx. Cooking Time and Comments | |
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Cakes, Pastries & Biscuits |
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Small Cakes (16 per tray) 2 trays | 5 | 2 and 4 | 17 | - 25 mins. |
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1 tray | 5 | 2 | 17 | - 25 mins. |
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Victoria sandwich (2 x 180mm / 7”) | 4 | 2 and 4 | 20 | - 30 mins |
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Swiss Roll (3 egg quantity) | 5 | 2 | 20 | - 25 mins. |
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Christmas cake (1 x 205mm / 8”) | 2 | 3 or 4 | 3 - 6 hrs depending on recipe | |
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Madeira cake (1 x 180mm / 7”) | 4 | 3 | 11/4 - 11/2 hrs. | |
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Rich Fruit cake (1 x 180mm / 7”) | 2 | 3 | 3 - 31/2 hrs. | |
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Scones - 16 per tray | 7 | 2 and 4 | 10 | - 30 mins. depending on recipe |
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Shortbread (1 x 180mm / 7”) | 2 | 3 | 45 | - 60 mins. depending on recipe |
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Biscuits | 4 | 2 and 4 | 15 | - 35 mins. depending on recipe. |
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Shortcrust Pastry | 6 | 2 and 4 | 15 | - 60 mins. depending on recipe |
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Rich Short Crust | 5 | 2 and 4 | 20 | - 40 mins. depending on recipe |
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Flaky/Puff Pastry | 7 | 2 and 4 | 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 | 7 | 2 and 3 | 15 | - 45 mins depending on recipe |
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Miscellaneous |
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Yorkshire Pudding:– large | 7 | 2 | 35 | - 45 mins |
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individual | 7 | 2 | 20 | - 30 mins |
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Meringues | “E” | 4 and | 2 – 5 hrs. starting on shelf 4 until “set” and then | |
baseplate | on the baseplate until dried out, turn if 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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