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COOKING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures to suit individual preferences and requirements.
FOOD
POSITION GAS
MARK
POSITION APPROX.
COOK TIME (min)
Biscuits 2+4 4 3 10 - 20
Bread 3 8* - 30 - 40
Bread rolls/buns 2 8* - 10 - 20
Cakes: Small & Queen
Sponges
Victoria Sandwich (7")
Madeira (7")
Rich Fruit (8")
Christmas (8")
Gingerbread
Meringues
Flapjack
Shortbread
2+4
2+4
2+4
4
4
4
3
5
3
3
5
4
4
4
2
2
2
1
5
3
3
3
3
-
-
-
3
3
3
3
15 - 25
18 - 20
20 - 30
1 -1¼
2½h - 2¾
4 - 5h
depends on size
1¼ - 1½h
2½ - 3h
25 - 30
45 - 65
Casseroles: Beef/Lamb
Chicken
4
4
3
4
3
3
2½ - 3h
1¼ - 1½h
Convenience Foods Follow manufacturer’s instructions
Fish 2 4 3 20 - 30
Fish Pie (Potato Topped) 3 6 3 20 - 25
Fruit Pies/Crumbles 3 6 3 40 - 50
Milk Puddings 3 3 3 1½ - 2h
Pasta/Lasagne etc. 3 5 3 30 - 40
Pastry: Choux
Eclairs, Profiteroles
Flaky/Puff Pies
Shortcrust Mince Pies
Meat Pies
Quiche, Tarts, Flans
2
2
2
2+4
2
2
6
5
6
5
7
5
3
3
3
3
3
3
30 - 35
20 - 30
25 - 40
15 - 20
25 - 35
25 - 45
Roasting Meat, Poultry 3 5 3 see roasting chart
Scones 2+4 7 3 8 - 12
Shepherd’s Pie 3 7 3 30 - 40
Soufflés 3 5 3 20 - 30
Vegetables: Baked Jacket Potatoes
Roast Potatoes
2
2
5
6
3
3
1½h - 2h
1 - 1½h
Yorkshire Pudding: Large
Individual
2
2
7
7
3
3
25 - 40
15 - 25
*When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time.
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.