18
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| Gas | Shelf | Approximate |
Food |
| mark | position | cooking time |
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Poultry: | Chicken | 5 | Shelf on | 20 mins. per ½kg (1 lb) and 20 mins. |
| Duck and duckling | 5 | base | 25 mins. per ½kg (1 lb) |
| 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 5 minutes cooking time for each ½kg (1lb)
Yorkshire pudding | - individual |
| 7 | 2 | 20 | - 30 mins. |
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Cakes: | Christmas cake (7") | 2 | Shelf | 4 - 4½ hours |
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| Rich fruit, | 180mm (7") | 2 | on | 2¼ - 2¾ hours |
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| Madeira, | 180mm (7") | 4 | base | 1 hour |
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| Small cakes | 5 | 2 | 15 | - 25 mins. |
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| Scones |
| 7 | 2 | 8 | - 12 mins. |
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| Victoria sandwich |
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| 180mm (7") | 4 | 2 | 20 | - 30 mins. |
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Pastries: | Plate tart (shortcrust) | 6 | 2 | 25 | - 35 mins. | To help pastry brown on the underside | |
| Fruit pie (shortcrust) | 6 | 2 | 25 | - 35 mins. | cook on a metal plate, or if plates are | |
| Mince pies (flan pastry) | 5 | 2 | 15 | - 25 mins. | flat and have no rim underneath, place | |
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| on baking tray. |
