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GB
The following times and setting are for guidance
only. You may wish to alter the setting 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.
Main Oven Cooking Chart
Food
Gas
Mark
Shelf
Positions
Approx. Cooking Time and Comments
STARTERS
Patés and Terrines 3 or 4 4 1 ½ - 2 hrs
FISH
Oily Fish (whole) 4 or 5 3 25 mins - 1 hr, depending on recipe and size of fish.
White Fish (fillets & steaks) 4 or 5 3 25 - 30 mins.
MEAT AND POULTRY
Veal 5 4 25 mins per lb (450g) + 25 mins.
Beef 4 or 5 4 25 - 30 mins per lb (450g) + 25 mins.
Ham 5 4
40 mins per lb (450g) covered in foil + 40 mins per lb (450g)
uncovered.
Lamb 5 4 30 - 35 mins per lb (450g) + 30 mins.
Pork 5 4 40 mins per lb (450g) + 40 mins.
Chicken 5 4 25 mins per lb (450g) + 25 mins.
Duckling & gosling 5 4 25 mins per lb (450g) + 25 mins.
Turkey 4 or 5 4 or 5 15 - 20 mins per lb (450g) + 20 mins.
Game birds 6 4
50 mins Removed bacon for last 15 mins. Add extra 15 mins if roasting
brace
Casseroles 3 3 or 4 1 ½ - 6 hrs. (depending on type of meat)
PUDDINGS
Milk Puddings 3 3 or 4 2 ¼ - 2 ½ hrs stand dish on a baking tray and started with warm milk
Baked Custard 3 3 or 4 45 mins in bain-marie
Baked sponges 4 3 40 - 45 mins
Baked Apples 3 4 30 - 45 mins depending on the size and type of apples
Meringue puddings 1 4 or 5 15 mins or until 'tinged' with brown
Apple Pie 1x9" (230 mm) 6 3 45 - 55 mins stand dish on a baking tray
Fruit crumbles 5 or 6 3 35 - 45 mins
Allow 15 minutes preheat for best results.
Always turn the thermostat knob to Mark 9 first,
before turning back to the required Gas Mark.
Shelf position 1 is the highest.