13
Oven cooking chart
These instructions are for cooking in the oven after it has been |
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If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or | you | |||||||
can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking. |
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Always leave at least one shelf position between shelves to allow heat to circulate. |
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The recommended shelf positions give the best | results. |
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Put the dishes in the centre of the shelf. |
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You can change the gas marks and cooking times to suit your own tastes. |
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It is important to check that food is piping hot before serving. |
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| Y R I C |
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| Gas | Shelf | Approximate |
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| Ovencookingchart | |||||
| Food |
| mark | position | cooking time |
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| 5 | |||||
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| G 2 |
| Roasting meat: | Beef | 5 | 4 | Rare: | 20 mins. per ½kg (1lb) and 30 mins. |
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| Medium: | 25 mins. per ½kg (1lb) and 25 mins. |
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| Well Done: | 30 mins. per ½kg (1lb) and 30 mins. |
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| Lamb | 5 | 4 | Medium: | 25 mins. per ½kg (1lb) and 25 mins. |
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| Well Done: | 30 mins. per ½kg (1lb) and 30 mins. |
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| Pork and Veal | 5 | 4 | Medium: | 30 mins. per ½kg (1lb) and 30 mins. |
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| Well Done: | 35 mins. per ½kg (1lb) and 35 mins. |
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Thoroughly thaw frozen joints before cooking them.
