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Food Shelf position Gas mark Cooking Time (Total
Hours)
Shepherd’s Pie 3 7 0:30 - 0:40
Soufflés 3 5 0:20 - 0:30
Fish 3 4 0:20 - 0:30
Fish Pie 3 6 0:20 - 0:25
Beef Casserole 3 3 2:30 - 3:00
Lamb Casserole 3 4 2:30 - 3:00
Convenience Foods Follow manufacturer’s instructions
Baked Potatoes 3 5 1:00 - 1:30
Roast Potatoes 3 6 1:00 - 1:30
Large Yorkshire Pud-
dings
3 7 0:25 - 0:40
Individual Yorkshire
Puddings
3 7 0:15 - 0:25
Note: Shelf positions are counted from the top of the oven downwards.
To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray.
Main oven cooking chart
The temperature and baking times are for
guidance 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
decrease the temperature to suit individual
preference and requirements.
For best results, moist recipes (for example
pizza, fruit flans etc) should be baked on one
level.
To ensure optimal performance when cook-
ing convenience foods, pizza or frozen and
chilled ready meal, always preheat the oven
first.
Food Shelf position Gas mark Cooking Time (Total
Hours)
Biscuits 2+4 4 0:10 - 0:20
Bread 3 8* 0:25 - 0:30
Bread rolls/buns 2 8* 0:15 - 0:20
Small / Queen Cake 2+4 5 0:18 - 0:25
Sponge 2+4 4 0:20 - 0:30
Victoria Sandwich 2+4 4 0:18 - 0:25
Madeira Cake 4 4 1:15 - 1:30
Rich Fruit Cake 4 2 2:15 - 2:30
Christmas Cake 4 2 3:00 - 4:30
Gingerbread 3 2 1:15 - 1:30
Meringues 5 1 2:30 - 3:00
Flapjack 3 5 0:25 - 0:30
Shortbread 3 3 0:45 - 1:05
Fruit Pies, Crumbles 3 6 0:40 - 0:60
Milk Puddings 3 3 1:30 - 2:00
Scones 2+4 7 0:08 - 0:12
Choux Pastry 2 6 0:30 - 0:35
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