Oven cooking chart
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Oven cooking chart - Top oven
These instructions are for cooking in the oven after it has been
The recommended shelf positions give the best results.
Put the dishes centrally on the shelf.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
If you are using both ovens at the same time you may need to adjust the cooking times.
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| Gas | Shelf | Approximate |
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Food |
| mark | position | cooking time |
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Roasting meat: | Beef | 5 | Shelf on | Rare: | 20 mins. per ½kg (1 lb) and 20 mins. |
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| oven base Medium: | 25 mins. per ½kg (1 lb) and 25 mins. | |
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| Well Done: | 30 mins. per ½kg (1 lb) and 30 mins. |
| Lamb | 5 | Shelf on | Medium: | 25 mins. per ½kg (1 lb) and 25 mins. |
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| oven base | Well Done: | 30 mins. per ½kg (1 lb) and 30 mins. |
| Pork and Veal | 5 | Shelf on | Medium: | 30 mins. per ½kg (1 lb) and 30 mins. |
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| oven base | Well Done: | 35 mins. per ½kg (1 lb) and 35 mins. |
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Thoroughly thaw frozen joints before cooking them.
Z C G H L 5 5 X
