17
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| Gas | Shelf | Approximate |
Food |
| mark | position | cooking time |
|
|
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|
|
Poultry: | Chicken | 5 | 4 | 20 mins. per ½kg (1 lb) and 20 mins. |
| Turkey below 4.5kg (10lbs) | 4 | 4 | 25 mins. per ½kg (1 lb) and 25 mins. |
| over 4.5kg (10lbs) | 4 | 4 or 5 | 15 mins. per ½kg (1 lb) and 15 mins. |
| Duck and duckling | 5 | 4 | 25 mins. per ½kg (1 lb). |
| Stuffed poultry | Cook as above but calculate weight including stuffing. | ||
Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½k.g (1lb)
Yorkshire pudding | - large |
| 7 | 2 | 25 - 35 mins. |
| - individual |
| 7 | 2 | 15 - 25 mins. |
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Cakes: | Christmas cake (8") | 2 | 4 |
| |
| Rich fruit, | 180mm (7") | 2 | 4 | |
|
| 205mm (8") | 2 | 4 | |
| Madeira, | 180mm (7") | 4 | 4 | 1 hour |
| Small cakes | 5 | 2 & 4 | 15 - 25 mins. | |
| Scones |
| 7 | 2 & 4 | 10 - 20 mins. |
| Victoria sandwich |
|
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| |
| 180mm (7") | 4 | 2 & 4 | 20 - 30 mins. | |
| 205mm (8") | 4 | 2 & 4 | 20 - 35 mins. | |
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C S I G 4 1 7
Oven cooking chart
