Main Oven Cooking Chart
The following times and setting are for guidance
GB only. You may wish to alter the setting to give a result more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed.
Allow 15 minutes preheat for best results.
Always turn the thermostat knob to Mark 9 first, before turning back to the required Gas Mark.
Shelf position 1 is the highest.
Food | Gas | Shelf | Approx. Cooking Time and Comments | |
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STARTERS |
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Patés and Terrines | 3 or 4 | 4 | 1 ½ - 2 hrs | |
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FISH |
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Oily Fish (whole) | 4 or 5 | 3 | 25 mins - 1 hr, depending on recipe and size of fish. | |
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White Fish (fillets & steaks) | 4 or 5 | 3 | 25 - 30 mins. | |
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MEAT AND POULTRY |
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Veal | 5 | 4 | 25 mins per lb (450g) + 25 mins. | |
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Beef | 4 or 5 | 4 | 25 - 30 mins per lb (450g) + 25 mins. | |
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Ham | 5 | 4 | 40 mins per lb (450g) covered in foil + 40 mins per lb (450g) | |
uncovered. | ||||
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Lamb | 5 | 4 | 30 - 35 mins per lb (450g) + 30 mins. | |
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Pork | 5 | 4 | 40 mins per lb (450g) + 40 mins. | |
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Chicken | 5 | 4 | 25 mins per lb (450g) + 25 mins. | |
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Duckling & gosling | 5 | 4 | 25 mins per lb (450g) + 25 mins. | |
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Turkey | 4 or 5 | 4 or 5 | 15 - 20 mins per lb (450g) + 20 mins. | |
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Game birds | 6 | 4 | 50 mins Removed bacon for last 15 mins. Add extra 15 mins if roasting | |
brace | ||||
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Casseroles | 3 | 3 or 4 | 1 ½ - 6 hrs. (depending on type of meat) | |
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PUDDINGS |
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Milk Puddings | 3 | 3 or 4 | 2 ¼ - 2 ½ hrs stand dish on a baking tray and started with warm milk | |
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Baked Custard | 3 | 3 or 4 | 45 mins in | |
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Baked sponges | 4 | 3 | 40 - 45 mins | |
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Baked Apples | 3 | 4 | 30 - 45 mins depending on the size and type of apples | |
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Meringue puddings | 1 | 4 or 5 | 15 mins or until 'tinged' with brown | |
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Apple Pie 1x9" (230 mm) | 6 | 3 | 45 - 55 mins stand dish on a baking tray | |
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Fruit crumbles | 5 or 6 | 3 | 35 - 45 mins | |
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