Using the Oven
Baking guide
Dish | Recommended | Shelf | Approximate | |
| gas mark | position | cooking times | |
Scones | 7 | top to middle | 8 | - 15 mins |
Meringues | “S” (slow setting) | middle to bottom | 2 | - 3 hours |
Cakes |
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Small cakes | 5 | middle to top | 15 - 25 mins | |
Whisked sponge | 5 | middle to top | 20 - 25 mins | |
Swiss roll | 6 | middle to top | 10 - 12 mins | |
Victoria sandwich | 4 | middle to top | 20 - 30 mins | |
(2 x 180mm / 7”) |
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Genoese sponge | 4 | middle | 20 - 30 mins | |
Madeira (180mm / 7”) | 3 | middle to top | 1 | - 11⁄4 hours |
Gingerbread | 3 | middle to top | 1 | - 11⁄4 hours |
Semi rich fruit cake | 2 or 3 | middle to top | 21⁄2 - 3 hours | |
(205mm / 8”) |
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Christmas cake | 1 or 2 | middle to bottom | depending on | |
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| recipe | |
Dundee cake | 3 | middle to bottom | 2 | - 21⁄2 hours |
(205mm / 8”) |
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Pastry |
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Flaky / Puff | 7 | middle to top | 15 - 45 mins | |
Shortcrust | 6 | middle to top | 15 - 45 mins | |
Choux | 6 | middle to top | 15 - 45 mins | |
Plate tarts | 6 | middle to top | 30 - 45 mins | |
Biscuits |
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Nut brownies | 6 | middle to bottom | 15 - 20 mins | |
Brandy snaps | 4 | middle to top | 7 | - 18 mins |
Flapjacks | 4 | middle to top | 20 - 40 mins | |
Ginger nuts | 4 | middle to top | 10 - 20 mins | |
Puddings (1l / 2 pint dish) |
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Rice pudding | 2 | middle to top | 2 | - 21⁄2 hours |
Baked custard | 3 | middle to top | 1 | - 11⁄4 hours |
Bread and butter | 3 | middle to top | 3⁄4 - 11⁄4 hours | |
Hot soufflé | 4 | middle to top | 35 - 50 mins | |
Fruit crumble | 6 | middle to top | 1⁄2 - 1 hours | |
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