Using the Ovens
Main oven baking guide
Dish | Recommended | Suggested | Approximate | |
| gas mark | shelf | cooking time | |
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| position | (preheated oven) | |
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Scones | 7 | middle - top | 8 - 15 mins | |
Meringues | “S” slow set | bottom | 2 - 3 hours | |
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Cakes |
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Small cakes | 5 | middle - top | 15 | - 25 mins |
Whisked sponge | 5 | middle - top | 20 | - 25 mins |
Swiss roll | 6 | middle - top | 10 | - 12 mins |
Victoria sandwich | 4 | middle - top | 20 | - 30 mins |
(2 x 180mm / 7”) |
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Genoese sponge | 4 | middle | 20 | |
Madeira (180mm / 7”) | 3 | middle | 1 - 11⁄4 hours | |
Gingerbread | 3 | middle | 1 - 11⁄4 hours | |
Semi rich fruit cake | 2 or 3 | middle - bottom | 21⁄2 - 3 hours | |
(205mm / 8”) |
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Christmas cake | 1 or 2 | bottom | depending on | |
(205mm / 8”) |
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| recipe | |
Dundee cake (205mm / 8”) | 3 | middle - bottom | 2- 21⁄2 hour | |
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Pastry |
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Rough Puff | 7 | middle - top | cooking time | |
Flaky / Puff | 6 | middle - top | depends on | |
Shortcrust | 6 | middle - top | recipe & type | |
Flan | 6 | middle - top | of filling | |
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Biscuits |
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Nut brownies | 5 | middle - top | 25 | - 35 mins |
Brandy snaps | 4 | middle - top | 10 | - 12 mins |
Flapjacks | 4 | middle - top | 20 | - 25 mins |
Ginger nuts | 4 | middle - top | 10 | - 20 mins |
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14
