22
Cooking table
Main oven:
Temperature
(°C)
Approximate cooking time
Small cakes 170 – 180 20 – 25 minutes
Whisked sponge 170 15 – 20 minutes
Swiss roll 190 8 – 12 minutes
Victoria sandwich
(2 x 205 mm/8”
Shallow tins)
170 25 – 35 minutes
Semi-rich fruit cake
(230 mm/9” deep
tin)
140 2 ½ - 3 ½ hours
Scones 210 – 220 10 – 15 minutes
Meringues 110 2 – 3 hours
Short crust pastry 200
Puff/flake pastry 210
Choux pastry 200
Cooking times for pastry dishes depend on
the size and type of cooking dish and also
the filling
Biscuits 160 – 200 10 – 20 minutes
Bread (500 g/1 lb
loaf)
210 20 – 30 minutes
Sponge pudding 150 45 minutes – 1 hour
Milk pudding 150 1 ½ - 1 ¾ hours
Grill:
Shelf
position
Food
High
position
Toast, pike lets/crumpets, bacon, thin sausages, beef burgers, tomato
halves, steak (rare and medium), Kipper, gammon, kidneys and
toasted snacks.
Centre
position
Toast, toasted snacks, thick sausages, beef burgers, fish fingers, steak
(well done), gammon and chops (with heat turned down for part of the
cooking time).
Low
position
Whole fish, fish fillets and fish steaks (on base of pan) and chicken
portions (with heat turned down for part of the cooking time).
Slow cooking
o IMPORTANT: Make sure that frozen foods are thoroughly
thawed before cooking them.
o DO NOT slow cook joints of meat or poultry weighing more than
2 ¼ kg (4 ½ lb).
Roasting guide
o Frozen meat should be thoroughly thawed before cooking. For
larger joints, it is advisable to thaw overnight.
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