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An odour may be noticed when first using the oven – this should cease after a short period of use. MAIN OVEN COLD START COOKING Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes at the gas mark you require for cooking. ROASTING OF LARGE POULTRY The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven. STORAGE AND RE-HEATING OF FOOD It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth. 1. If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible. 2. Completely thaw frozen food in the refrigerator before re-heating. 3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately. 4. Only re-heat food once. ‘COOK CHILL’ DISHES These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow the packet instructions for cooking time. ALUMINIUM FOIL If using Aluminium Foil: 1. Remember that it is important to increase the cooking time by one third. 2. Never allow the foil to touch the sides of the oven. 3. Never cover the oven interior with foil. 4. Never cover the oven shelves with foil. MAIN OVEN COOKING CHART 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. Allow 15 minutes preheat for best results. Always turn the thermostat knob to Mark 9 before selecting the required Gas Mark. Shelf position 1 is the highest. Food Gas Mark Shelf Positions Approx. Cooking Time and Comments STARTERS Pates and Terrines 3 or 4 4 11/2 - 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 + 25 mins Beef 4 or 5 4 25 - 30 mins per lb + 25 mins Ham 5 4 40 mins per lb covered in foil + 40 mins per lb uncovered Lamb 5 4 30 - 35 mins per lb + 30 mins Pork 5 4 40 mins per lb + 40 mins Chicken 5 4 25 mins per lb + 25 mins Duckling & gosling 5 4 25 mins per lb + 25 mins Turkey 4 or 5 4 or 5 15 - 20 mins per lb + 20 mins Game birds 6 4 50 mins. Remove bacon for last 15 mins. Add extra 15 mins if roasting brace Casseroles 3 3 or 4 11/2 - 6 hrs. (depending on type of meat) PUDDINGS Milk Puddings 3 3 or 4 21/4 - 21/2 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 - 50 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" (230mm) 6 3 45 - 55 mins stand dish on a baking tray Fruit crumbles 5 or 6 3 35 - 45 mins MAIN OVEN COOKING CHART Food Gas Mark Shelf Positions Approx. Cooking Time and Comments CAKES, PASTRIES AND BISCUITS Small cakes - 2 trays 5 2 & 4 17 - 25 mins - 1 tray 5 2 or 3 only " Victoria sandwich 2x8" (205mm) 4 2 & 4 25 - 35 mins Fatless sponge 2x7" (180mm) 3 egg mix 5 2 20 - 25 mins. 2 tins side by side Christmas cake 2 3 or 4 4 - 61/2 hrs depending on recipe Madeira cake 7" (180mm) 4 3 11/4 - 11/2 hrs Rich Fruit cake 9" (230mm) 2 3 3 - 31/2 hrs. Shortcrust pastry 6 2 or 3 15 mins - 1 hr depending on recipe Rich Shortcrust pastry - 1 tray 5 2 20 - 40 mins depending on recipe Flaky & puff pastry - 2 trays 7 1 & 3 10 - 30 mins depending on recipe - 1 tray 2 or 3 " " " " Choux pastry - eclairs 1 tray 6 2 35 - 40 mins Scones - 2 trays 7 2 & 4 10 - 15 mins - 1 tray 2 or 3 " Shortbread - 7" (180mm) round 2 4 55 - 1hr depending on thickness Biscuits - 2 trays 4 1 and 3 15 - 20 mins depending on recipe - 1 tray 2 or 3 " " " " YEAST MIXTURES Bread 7 or 8 3 or 4 45 - 50 mins Rolls 7 or 8 2 or 3 15 - 20 mins Chelsea buns 5 2 or 3 30 - 40 mins MISCELLANEOUS Yorkshire Pudding - large 7 1 or 2 45 - 50 mins - individual 7 1 or 2 25 - 30 mins Souffles 4 3 30 mins Meringues Slow Cook 4 & baseplate 2 - 5 hrs starting on shelf 4 until 'set' and then on the baseplate until dried out - turn when necessary. Baked Potatoes 4 or 5 3 11/2 - 3 hrs until soft, depending on size When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer. Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart. THE ‘SLOW COOK’ SETTING The ‘Slow Cook’ setting on the main oven thermostat is used for slow cooking, keeping food warm and warming plates f...

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