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Oven cooking chart continued
Main oven Top oven
Food Gas mark Pos Gas mark Pos
Approximate
cook time (h)
Choux Pastry 6 2 6 2 0:30 – 0:40
Éclairs / Profiteroles 5 2 5 2 0:20 – 0:35
Flaky Pastry 6 2 6 2 0:25 – 0:45
Mince Pies 5 2 + 4 5 2 0:15 – 0:25
Pasta Lasagne etc. 5 3 5 2 0:30 – 0:45
Meat Pies 7 2 7 2 0:25 – 0:40
Quiche, Tarts, Flans 5 2 5 2 0:25 – 0:50
Shepherd’s Pie 7 3 7 2 0:30 – 0:45
Soufflés 5 3 5 2 0:20 – 0:35
Fish 4 2 4 2 0:20 – 0:35
Fish Pie 6 3 6 2 0:20 – 0:30
Beef Casserole 3 4 3 2 2:30 – 3:15
Lamb Casserole 3 4 3 2 2:30 – 3:15
Baked Potatoes 5 2 5 2 1:30 – 2:15
Roast Potatoes 6 2 6 1 1:00 – 1:45
Large Yorkshire Puddings: 7 1 7 1 0:25 – 0:45
Individual Yorkshire
Puddings
7 1 7 1 0:15 – 0:30
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.