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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 1 & 3 17 - 25 mins - 1 tray 5 2 " Victoria sandwich 2x8" (205mm) 4 1 & 3 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 1 & 3 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 " " " " YEAST MIXTURES Bread 7 or 8 3 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 ‘S’ 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 ‘S’ setting on the main oven thermostat is used for slow cooking, keeping food warm and warming plates for short periods. USING THE ‘S’ SETTING FOR SLOW COOKING 1. All dishes cooked by the ‘S’ setting should be cooked for a minimum 6 hours. They will ‘hold’ at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. 2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before turning to the ‘S’ setting and never be cooked lower than the middle shelf position. 3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the ‘S’ setting. 4. Always stand covered joints on a rack over the meat tin to allow good air circulation. 5. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88°C. 6. This method is unsuitable for stuffed meat and stuffed poultry. 7. Always bring soups, casseroles and liquids to the boil before putting in the oven. 8. Cover casseroles with foil and then the lid to prevent loss of moisture. 9. Always thaw frozen food completely before cooking. 10. Root vegetables will cook better if cut into small pieces. 11. Adjust seasonings and thickenings at the end of the cooking time. 12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them. 13. Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time. 14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish. TOP OVEN the stop and then lifting at the front to withdraw. The baking dish and grill pan without the handle can be used in the oven. The The top oven can be used to cook small quantities of food or used in conjunction with the main oven to provide additional cooking space. The shelf in the top oven has a heat shield fitted at the rear. The shield can be removed for cleaning and grilling, but must be replaced when using the oven. The shelf can be used in five different positions. It has a safety stop to prevent it from being pulled out too far when attending to food. The shelf is removed from the oven by pulling it out to maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”). TO USE THE TOP OVEN 1. Check that the heat shield is fitted to the shelf. 2. Place the top oven shelf in the chosen position. (refer to cooking chart). 3. Push in and turn the top oven/grill control knob fully anti-clockwise. Press the ignition button until the spark lights the gas. 4. Turn the control knob clockwise to the required setting. (refer to coo...

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