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MAIN OVEN COOKING CHART
Food Gas Mark Shelf Position
FAN OVEN
Approximate Cooking Time
Approximate Cooking Time
CONVENTIONAL OVEN
STARTERS
FISH
MEAT AND POULTRY
Patés & Terrines
The following times are for guidance only. You may wish to alter the setting to give a result more to your
satisfaction. When a different setting is given in a recipe, the recipe instruction should be
followed. Cooking times for the conventional oven are based on a 15 minute preheat.
Always turn the thermostat to mark 9 before turning back to the required gas mark. Shelf position 1 is at the
top and shelf position 5 is at the bottom.
4
1
1
/
2
– 2 hrs.
Veal 4 25 mins. per 450g (1lb) + 25 mins.
Beef 4
25 – 30 mins. 450g (1lb) +
25 mins.
Ham 4
40 mins. per 450g (1lb) covered in foil +
40 mins. uncovered
Lamb 4 30-35 mins. per 450g (1lb) + 30 mins.
Pork 4 40 mins. per 450g (1lb) + 40 mins.
Chicken 4 25 mins. per 450g (1lb) + 25 mins.
25 mins. per 450g (1lb) + 25 mins.
Turkey 4 or 5
15 – 20 mins. per 450g (1lb) +
25 mins.
Casseroles
PUDDINGS
3 or 4
1
1
/
2
– 6 hrs. (depending on type of meat)
Milk puddings 3 or 4
2
1
/
4
– 2
1
/
2
hrs. stand dish on a baking tray
and start with warm milk
Baked custard 3 or 4 45 mins. in bain-marie
Meringue puddings 4 or 5
15 mins. or until ‘tinged’ with
brown
Apple pie or tart
230mm (9”)
3 45 – 55 mins. stand dish on a baking tray
Fruit crumbles 3 35 – 45 mins.
Game Birds 4
50 mins. Remove bacon for last 15 mins.
Add extra 15 mins. if roasting a brace.
Oily fish (whole) 3
25 mins. – 1 hr. depending on size
and recipe
White fish (fillets and
steaks)
3 or 4
5
4 or 5
5
5
5
5
Duckling & Gosling 45
4 or 5
3
3
3
1
6
5 or 6
6
4 or 5
4 or 5 3 25 – 30 mins.
1
1
/
2
– 2 hrs.
25 mins. per 450g (1lb) + 20
mins.
20 – 25 mins. per 450g (1lb) + 20
mins.
35 mins. per 450g (1lb) covered in
foil + 35 mins. uncovered
25-30 mins. per 450g (1lb) +
25 mins.
35 mins. per 450g (1lb) + 35
mins.
20 – 25 mins. per 450g (1lb) + 20
mins.
20 – 25 mins. per 450g (1lb) + 20
mins.
15 – 20 mins. per 450g (1lb) +
20 mins.
1
1
/
2
– 6 hrs. (depending on type of
meat)
2– 2
1
/
4
hrs. on a baking tray
and started with warm milk
40 mins. in bain-marie
Baked sponges 3 40 – 50 mins.4 35 – 45 mins.
Baked apples 4
30 – 45 mins. depending on size and type
of apples
3
25 – 40 mins. depending on size and
type of apples
15 mins. or until ‘tinged’ with
brown
40 – 50 mins.
30 – 40 mins.
40-50 mins. Remove bacon for last
15 mins. Add extra 15 mins. if
roasting a brace.
20 – 50 mins. depending
on size and recipe
25 – 30 mins.