Main Oven Cooking Chart
The following times and setting are for guidance 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, GB 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) |
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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 |
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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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9
