
20
Oven cooking chart
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| Gas | Shelf | Approximate |
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Food |
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Poultry: | Chicken | 5 | Shelf on | 20 mins. per ½kg (1lb) and 20 mins. |
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| Duck and duckling | 5 | base | 25 mins. per ½kg (1lb) | R | ||
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| Stuffed poultry | Cook as above but calculate weight including stuffing. | E | ||||
| N | ||||||
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| Thaw frozen joints thoroughly before cooking them. | ||||||
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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 | |||||||
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minutes for each ½kg (1lb). |
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Yorkshire pudding | - individual | 7 | 2 |
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| 0 | |
Cakes: | Christmas cake (8") | 2 | Shelf |
| 5 | ||
| Rich fruit, 180mm (7") | 2 | on |
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| Madeira, 180mm (7") | 4 | base | 1 hour |
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| Small cakes | 5 | 2 |
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| Scones | 7 | 2 |
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| Victoria sandwich |
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| 180mm (7") | 4 | 2 |
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| Plate tart (shortcrust) | 6 | 2 | To help pastry brown on the underside |
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| Fruit pie (shortcrust) | 6 | 2 | cook on a metal plate, or if plates are |
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| Mince pies (flan pastry) | 5 | 2 | flat and have no rim underneath, place |
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| on baking tray. |
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