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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
Éclairs / Profiteroles 2 5 0:20 - 0:30
Flaky Pastry 2 6 0:25 - 0:40
Mince Pies 2+4 5 0:15 - 0:20
Pasta Lasagne etc. 3 5 0:40 - 0:45
Meat Pies 2 2 0:25 - 0:35
Quiche, Tarts, Flans 2 2 0:25 - 0:45
Shepherd’s Pie 3 7 0:30 - 0:40
Soufflés 3 5 0:20 - 0:30
Fish 2 4 0:20 - 0:30
Fish Pie 3 6 0:20 - 0:25
Beef Casserole 4 3 2:30 - 3:00
Lamb Casserole 4 4 2:30 - 3:00
Convenience Foods Follow manufacturer’s instructions
Baked Potatoes 2 5 1:00 - 1:30
Roast Potatoes 2 6 1:00 - 1:30
Large Yorkshire Pud-
dings
2 7 0:25 - 0:40
Individual Yorkshire
Puddings
2 7 0:15 - 0:25
*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.
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