13
Oven cooking chart
These instructions are for cooking in the oven after it has been
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.
Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results.
Put the dishes in the centre of the shelf.
You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving.
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| Gas | Shelf | Approximate |
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Food |
| mark | position | cooking time | Ovencookingchart | |
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| 5 | ||||
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| 5 V |
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.
