Oven cooking chart
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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 (1lb) and 20 mins. |
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| oven base |
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| Duck and duckling | 5 | Shelf on | 25 mins. per ½kg (1lb). |
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| oven base |
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| Stuffed poultry | Cook as above but calculate weight including stuffing. | ||
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Thaw frozen joints thoroughly before cooking them.
The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15
minutes for each ½kg (1lb).
Yorkshire pudding | - individual | 7 | 2 | 20 - 30 mins. |
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Cakes: | Christmas cake (7") | 2 | Shelf | 3 - 4 hours |
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| Rich fruit, 180mm (7") | 2 | on | 2 - 2½ hours. |
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| Madeira, 180mm (7") | 4 | oven 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 (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 flat |
| Mince pies (flan pastry) | 5 | 2 | 15 - 25 mins. | and have no rim underneath, place on |
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| baking tray. |
