Oven cooking chart
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| Gas | Shelf | Approximate |
Food |
| mark | position | cooking time |
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Poultry: | Chicken | 5 | 4 | 20 mins. per ½kg (1lb) and 20 mins. |
| Turkey below 4.5kg (10lbs) | 4 | 4 | 25 mins. per ½kg (1lb) and 25 mins. |
| over 4.5kg (10lbs) | 4 | 4 or 5 | 15 mins. per ½kg (1lb) and 15 mins. |
| Duck and duckling | 5 | 4 | 25 mins. per ½kg (1lb) |
| Stuffed poultry | Cook as above but calculate weight including stuffing. | ||
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Thoroughly thaw frozen joints before cooking them.
The times given above are for open roasting. If you cover with foil or a lid allow an extra 10 - 15 minutes cooking time for each ½kg (1lb)
Yorkshire pudding | - large | 7 | 2 | 25 - 30 mins. |
| - individual | 7 | 2 | 15 - 25 mins. |
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Cakes: | Christmas Cake (8") | 2 | 4 | 4 - 5 hours. |
| Rich fruit, 180mm (7") | 2 | 4 | 2¼ - 2¾ hours. |
| 205 mm (8") | 2 | 4 | 2½ - 2¾ hours. |
| Madeira, 180 mm (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. |
| 205 mm (8") | 4 | 2 & 4 | 20 - 35 mins. |
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R G 5 5 G L
