14 electrolux |
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Food |
| Shelf position |
| Gas mark | Cooking Time (Total |
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| Hours) |
Small / Queen Cake |
| 3 |
| 5 | 0:18 - 0:25 |
Sponge |
| 3 |
| 4 | 0:18 - 0:20 |
Victoria Sandwich |
| 3 |
| 4 | 0:18 - 0:25 |
Gingerbread |
| 3 |
| 2 | 1:15 - 1:30 |
Meringues |
| 3 |
| 1 | 2:30 - 3:00 |
Flapjack |
| 3 |
| 5 | 0:25 - 0:30 |
Shortbread |
| 3 |
| 3 | 0:45 - 1:05 |
Fruit Pies, Crumbles |
| 3 |
| 6 | 0:40 - 0:50 |
Milk Puddings |
| 3 |
| 3 | 1:30 - 2:00 |
Scones |
| 3 |
| 7 | 0:08 - 0:12 |
Choux Pastry |
| 3 |
| 6 | 0:30 - 0:35 |
Éclairs / Profiteroles |
| 3 |
| 5 | 0:20 - 0:30 |
Flaky Pastry |
| 3 |
| 6 | 0:25 - 0:40 |
Mince Pies |
| 3 |
| 5 | 0:15 - 0:20 |
Pasta Lasagne etc. |
| 3 |
| 5 | 0:40 - 0:45 |
Meat Pies |
| 3 |
| 7 | 0:25 - 0:35 |
Quiche, Tarts, Flans |
| 3 |
| 5 | 0:25 - 0:45 |
Shepherd’s Pie |
| 3 |
| 7 | 0:30 - 0:40 |
Soufflés |
| 3 |
| 5 | 0:20 - 0:30 |
Fish |
| 3 |
| 4 | 0:20 - 0:30 |
Fish Pie |
| 3 |
| 6 | 0:20 - 0:25 |
Beef Casserole |
| 3 |
| 3 | 2:30 - 3:00 |
Lamb Casserole |
| 3 |
| 4 | 2:30 - 3:00 |
Convenience Foods |
| Follow manufacturer’s instructions |
| ||
Baked Potatoes |
| 3 |
| 5 | 1:00 - 1:30 |
Roast Potatoes |
| 3 |
| 6 | 1:00 - 1:30 |
Large Yorkshire Pud- |
| 3 |
| 7 | 0:25 - 0:40 |
dings |
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Individual Yorkshire |
| 3 |
| 7 | 0:15 - 0:25 |
Puddings |
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Note: Shelf positions are counted from the top of the oven downwards.
To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray.
Main oven cooking chart
The temperature and baking times are for guidance only, as these will depend on the consistency of the various ingredients and the number, type and size of baking tray or tins used. It may be necessary to increase or decrease the temperature to suit individual preference and requirements.
For best results, moist recipes (for example pizza, fruit flans etc) should be baked on one level.
To ensure optimal performance when cook- ing convenience foods, pizza or frozen and chilled ready meal, always preheat the oven first.
