21
Cooking chart The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures to suit individual preferences and requirements.
Main oven Second oven
Food Shelf
Pos
Gas
Mark
Shelf
Pos
Gas
Mark
Approx
Cook Time (min)
Biscuits 2+4 5 2 5 10 - 20
Bread 3 8* - - 30 - 40
Bread rolls/buns 2 8* - - 10 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7”)
Madeira (7)”
Rich Fruit (8)”
Christmas (8)”
Gingerbread
Meringues
Flapjack
Shortbread
2+4
2+4
2+4
4
3
3
3
3
3
3
5
4
4
4
2
2
2
1
5
3
2
2
2
**base
**base
**base
2
2
2
2
5
4
4
4
2
2
2
1
5
3
15 - 25
18 - 20
20 - 30
1 - 1¼
2½h - 2¾
4 - 5h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles: Beef/Lamb 4 3 2 3 2½ - 3h
Chicken 4 4 2 4 1¼ - 1½h
Convenience Foods Follow manufacturer’s instructions
Fish 2 4 2 4 20 - 30
Fish Pie (Potato Topped) 3 6 2 6 20 - 25
Fruit Pies, Crumbles 3 6 2 6 40 - 50
Milk Puddings 3 2 2 2 1½ - 2h
Pasta/Lasagne etc.
3 5 2 5 30 - 40
Pastry: Choux
2 6 2 6 30 - 35
Eclairs, Profiteroles 2 5 2 5 20 - 30
Flaky/Puff Pies 2 6 2 6 25 - 40
Shortcrust Mince Pies 2+4 5 2 5 15 - 20
Meat Pies 2 7 2 7 25 - 35
Quiche,Tarts, Flans 2 5 2 5 25 - 45
Roasting Meat, Poultry 4 5 **base 5 see roasting chart
Scones 2+4 7 2 7 8 - 12
Shepherd’s Pie 3 7 2 7 30 - 40
Soufflés 3 5 2 5 20 - 30
2 5 2 5 1½h - 2h Vegetables: Baked Jacket Potatoes
Roast Potatoes 2 6 2 6 1 - 1½h
Yorkshire Pudding: Large 1 7 2 7 25 - 40
Individual 1 7 2 7 15 - 25
*When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time.
Note: Shelf positions are counted from the top of the oven downwards. * *base = shelf on base.
To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray.