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16
Main oven cooking chart continued
Food Gas mark Pos
Approximate
cook time (m)
Choux Pastry 6 2 00:30 – 00:40
Éclairs / Profiteroles 5 2 00:20 – 00:35
Flaky Pastry 6 2 00:25 – 00:45
Mince Pies 5 2 + 4 00:15 – 00:25
Pasta Lasagne etc. 5 3 00:30 – 00:45
Meat Pies 7 2 00:25 – 00:40
Quiche, Tarts, Flans 5 2 00:25 – 00:50
Shepherd’s Pie 7 3 00:30 – 00:45
Soufflés 5 3 00:20 – 00:35
Fish 4 2 00:20 – 00:35
Fish Pie 6 3 00:20 – 00:30
Beef Casserole 3 4 02:30 – 03:15
Lamb Casserole 3 4 02:30 – 03:15
Baked Potatoes 5 2 01:30 – 02:15
Roast Potatoes 6 2 01:00 – 01:45
Large Yorkshire Puddings: 7 1 00:25 – 00:45
Individual Yorkshire
Puddings
7 1 00:15 – 00:30
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.