MAIN OVEN COOKING CHART
Food
Gas
Mark
Shelf
Positions
Approx. Cooking Time and Comments
CAKES, PASTRIES AND BISCUITS
| Small cakes - 2 trays | 5 |
| 2 & 4 | 17 | - 25 mins |
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| - 1 tray | 5 |
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| Victoria sandwich 2x8" (205mm) | 4 |
| 2 & 4 | 25 | - 35 mins |
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| Fatless sponge 2x7" (180mm) - | 5 |
| 2 | 20 | - 25 mins. 2 tins side by side | |||
| 3 egg mix |
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| Christmas cake | 2 |
| 3 or 4 | 4 - 61/2 hrs depending on recipe | ||||
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| Madeira cake 7" (180mm) | 4 |
| 3 | 11/4 - 11/2 hrs |
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| Rich Fruit cake 9" (230mm) | 2 |
| 3 | 3 - 31/2 hrs. |
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| Shortcrust pastry | 6 |
| 2 or 3 | 15 mins - 1 hr depending on recipe | ||||
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| Rich Shortcrust pastry - 1 tray | 5 |
| 2 | 20 | - 40 mins depending on recipe | |||
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| Flaky & puff pastry - 2 trays | 7 |
| 1 & 3 | 10 | - 30 mins depending on recipe | |||
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| Choux pastry - éclairs 1 tray | 6 |
| 2 | 35 | - 40 mins |
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| Scones - 2 trays | 7 |
| 2 & 4 | 10 | - 15 mins |
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| Shortbread - 7" (180mm) round | 2 |
| 4 | 55 | - 1hr depending on thickness | |||
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| Biscuits - 2 trays | 4 |
| 1 and 3 | 15 | - 20 mins depending on recipe | |||
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| YEAST MIXTURES |
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| Bread | 7 or 8 | 3 or 4 | 45 | - 50 mins |
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| Rolls | 7 or 8 | 2 or 3 | 15 | - 20 mins |
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| Chelsea buns | 5 |
| 2 or 3 | 30 | - 40 mins |
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| MISCELLANEOUS |
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| Yorkshire Pudding - large | 7 |
| 1 or 2 | 45 | - 50 mins |
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| - individual | 7 |
| 1 or 2 | 25 | - 30 mins |
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| Soufflés | 4 |
| 3 | 30 mins |
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| Meringues |
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| 4 & | 2 - 5 hrs starting on shelf 4 until 'set' | ||||
| Slow Cook |
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| Baked Potatoes | 4 or 5 | 3 | 11/2 - 3 hrs until soft, depending on size | |||||
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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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