Main Oven Cooking Chart
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| Food | Approx. Cooking Time and Comments | |||||
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| Small cakes - 2 trays | 5 | 1 & 3 | 17 - 25 mins |
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| - 1 tray | 5 | 2 or 3 | " |
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| Victoria sandwich 2x8" (205mm) | 4 | 1 & 3 | 25 - 35 mins. |
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| Fatless sponge 2x7" (180mm) - 3 egg mix | 5 | 2 | 20 - 25 mins. 2 tins side by side |
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| Christmas cake | 2 | 3 or 4 | 4 - 6½ hrs depending on recipe |
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| Madeira cake 7" | 4 | 3 | 1¼ - 1½ hrs. |
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| Rich Fruit cake 9" (230mm) | 2 | 3 | 3 - 3½ hrs. |
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| Shortcrust pastry | 6 | 2 or 3 | 15 mins - 1 hr depending on recipe | |||
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| Rich Shortcrust | 5 | 2 | 20 - 40 mins. depending on recipe | |||
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| Flaky & puff | 7 | 1 & 3 | 10 - 30 mins. depending on recipe | |||
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| Flaky & puff |
| 2 or 3 | " | " | " | " |
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| pastry - 2 trays |
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| Choux pastry - éclairs | 6 | 2 | 35 - 40 mins |
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| 1 tray |
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| Scones - 2 trays | 7 | 1 & 3 | 10 - 15 mins |
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| Scones - 1 trays |
| 2 or 3 | " |
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| Shortbread - 7" | 2 | 4 | 55 - 1hr depending on thickness | |||
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| Biscuits - 2 trays | 4 | 1 and 3 | 15 - 20 mins depending on recipe | |||
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| Biscuits - 1 trays |
| 2 or 3 | " | " | " | " |
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| Bread | 7 or 8 | 3 or 4 | 45 - 50 mins |
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| Rolls | 7 or 8 | 3 or 4 | 15 - 20 mins |
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| Chelsea buns | 5 | 2 or 3 | 30 - 40 mins |
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| Yorkshire Pudding - large | 7 | 1 or 2 | 45 - 50 mins |
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| Yorkshire Pudding - individual | 7 | 1 or 2 | 25 - 30 mins |
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| Soufflés | 4 | 3 | 30 mins |
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| Meringues | Slow | 4 & | 2 - 5 hrs starting on shelf 4 until 'set' and then on the | |||
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| Cook | baseplate | baseplate until dried out - turn when necessary. | ||||
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| Baked Potatoes | 4 or 5 | 3 | 1½ - 4 hrs until soft, depending on size | |||
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When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer.
Soft Margarine - Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart.
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