Cooking tables
Oven cooking chart
The temperature and baking times are for guid- ance only, as these will depend on the consistency of the various ingredients and the number, type and size of baking tray or tins used. It may be necessary to increase or de- crease the temperature to suit individual pref-
erence and requirements. For best results, moist recipes (for example pizza, fruit flans etc.) should be baked on one level. To ensure opti- mal performance when cooking convenience foods, pizza or frozen and chilled ready meal, always preheat the oven first.
Food | Main oven | ||
Gas mark | Pos. | ||
| |||
Biscuits | 5 | 3 + 5 | |
Bread | 81) | 4 | |
Bread rolls/buns | 81) | 4 | |
Small / Queen | 5 | 6 + 4 | |
Cakes | |||
|
| ||
Sponges | 4 | 3 + 5 | |
Victoria Sand- | 4 | 3 + 5 | |
wich | |||
|
| ||
Madeira Cake | 4 | 4 | |
Rich Fruit Cake | 2 | 3 | |
Christmas Cake | 2 | 3 | |
Gingerbread | 2 | 3 | |
Meringues | 1 | 3 | |
Flapjack | 5 | 3 | |
Shortbread | 3 | 3 | |
Fruit Pies, | 6 | 3 | |
Crumbles | |||
|
| ||
Milk Puddings | 2 | 3 | |
Scones | 7 | 3 + 5 | |
Choux Pastry | 6 | 4 | |
Top oven
Gas mark | Pos. |
5 | 2 |
- | - |
- | - |
5 | 2 |
|
|
4 | 2 |
4 | 2 |
|
|
- | - |
- | - |
- | - |
2 | 1 |
1 | 1 |
5 | 1 |
3 | 1 |
6 | 1 |
|
|
2 | 1 |
7 | 1 |
6 | 2 |
|
|
Approximate cook time (h)
0:15 - 0:25 0:30 - 0:45 0:15 - 0:30
0:20 - 0:30
0:25 - 0:35
0:25 - 0:35
1:15 - 1:45 2:30 - 3:00 4:00 - 5:15 1:15 - 1:45 2:30 - 3:15 0:30 - 0:35 0:45 - 1:00
0:45 - 1:00
1:30 - 2:15 0:08 - 0:18 0:35 - 0:45
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