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Oven cooking guide
Gas Shelf Position
Mark from Top Approximate Cooking Time
Meat
Thoroughly thaw frozen joints
before cooking. Meat may be
roasted at Mk. 7 and the cooking
time adjusted accordingly. For
stuffed and rolled meats, add
approx. 10 min. per 500g. or
cook at Mk. 6 or 20min, then
Mk. 3 for the remainder.
Beef (no bone) 3 3-4 30-35mins. per 500g.+30-35 mins.
6 3-4 20-25mins. per 500g.+20-25 mins.
Lamb 3 3-4 30-35mins. per 500g.+30-35 mins.
6 3-4 25-30mins. per 500g.+25-30 mins.
Pork and Veal 3 2-3 35-40mins. per 500g.+35-40 mins.
6 3-4 25-30mins. per 500g.+25-30 mins.
Poultry
Chicken (2.3kg) 3 3-4 20-25mins. per 500g.+20-25 mins.
For stuffed poultry, you could
cook at Mk. 6 for 20mins. and
then Mk.3 for remainder. Don’t
forget to include the weight
of the stuffi ng. For fresh or
frozen prepacked poultry,
follow instructions on the pack.
Thoroughly thaw frozen poultry
before cooking.
6 3-4 15-20mins. per 500g.+15-20 mins.
Turkey (4.5kg) 3 3-4 25-30mins. per 500g.+25-30 mins.
6 3-4 20mins. per 500g.+20 mins.
Turkey (over 4.5kg) 3 4 20mins. per 500g.+20 mins.
6 4 15mins. per 500g.+15 mins.
Duck/ duckling 3 4 25-30mins. per 500g.
6 4 20mins. per 500g.
Casseroles
1-2 3-4 2-4 hours according to recipe.
Yorkshire Pudding
7 2 Large tin 30-35 mins. Individual, 10-20 mins.
Fish
5 2 Fillets 15-20 mins. Whole 15-20mins. per 500g.
5 2 Steaks according to thickness.
Cakes
Very rich fruit - Christmas
/ wedding etc.
1 4 45-50mins. per 500g. of mixture.
When two tier cooking leave at
least one runner space between
shelves. Position the baking tray
with the front edge along the
front of the oven shelf.
Rich fruit cakes made with self-
raising fl our should be cooked
on Mk.4 for the fi rst half hour at
least and then fi nished at the
setting shown.
Fruit 180mm tin 2 4 2 to 2
1
/
2
hours.
Fruit 230mm tin 2 4 Up to 3
1
/
2
hours.
Madeira 180mm 3 4 80-90 mins.
Queen cakes 5 2 & 4 or 3 15-25 mins.
Scones 7 2 & 4 or 3 10-15 mins.
Victoria sandwich
180mm tin 4 2 & 4 or 3 20-30mins.
230mm tin 4 2 & 4 or 3 30-40 mins.
Desserts
If cooking more than one tart at
the same time, swap them over
at approx. 25 mins. For even
browning the maximum size of
baking tray recommended is
325mm x 305mm. This ensures
free heat circulation.
If cooking a two tier load, when
the top tray is removed, the tray
in the lower position should be
raised to the higher shelf, or
the trays interchanged, for the
remaining cooking time.
Shortcrust tarts 6 2 & 4 40-60 mins. on pre-heated tray.
Fruit pies 6 2-3 35-45 mins.
Tartlets 6 2-3 10-20 mins. according to size.
Flaky/rough puff 7 2-3-4 20-40 mins. according to size.
Puff pastry 8 2-3-4 20-40 mins. according to size.
Meringues ‘S’ 3 1
1
/
2
to 2 hrs.
Baked egg custard 3 3 45-60 mins.
Baked sponge pudding 5 3 40-45 mins.
Milk pudding 1-2 3 2-3 hrs.