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The following times and setting are for guidance only. You may wish to alter the set-
ting to give a result more to your satisfaction. When a different setting to that shown
below is given in a recipe, the recipe instructions should be followed. Allow 15 minutes
preheat for best results. Always turn the thermostat knob to Mark 8 first, before turn-
ing back to the required Gas Mark.
22
TOP OVEN COOKING CHART
Gas Shelf
Food Mark Position Approx. Cooking Time and Comments
FISH
Oily and white fish 5 middle 20-30 mins.
MEAT AND POULTRY
Beef (medium) 4 or 5 lower 25-30 mins per lb + 25-30 mins
Ham (covered in foil) 5 lower 40 mins per lb + 40 mins
Lamb 5 lower 30-35 mins per lb + 30 mins
Pork 5 lower 40 mins per lb + 40 mins
Chicken 5 lower 25 mins per lb + 25 mins
Duckling & Goose 5 lower 25 mins per lb + 25 mins
Turkey 4 lower 15-20 mins per lb + 15-20 mins
Casseroles 3 lower 2-4 hrs. depending on meat used.
VEGETABLES
Baked jacket potatoes 5 middle 1
1
/
2
- 2 hrs.
PUDDINGS
Milk Puddings (500ml/1pt) 3 middle 1
1
/
2
- 2 hrs.
Baked Custard (500ml/1pt) 3 middle
45 mins - 1 hr. in bain-marie of cold water.
Baked Sponge Puddings 4 middle 30 - 45 mins
Baked Apples 3 middle 45 mins - 1 hr. depending on size
Meringue Topped Puddings 1 middle 25 mins until tinged with brown
Apple Tart (1 x 205mm/8”) 6 middle 60 mins
Fruit Crumble 5 middle 45 - 50 mins
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Do not allow the foil to touch the sides of the oven.
3. Do not cover the oven interior with foil.
4. Do not cover the oven shelves with foil.