Download Baumatic BO788SS

Gas mark temperatures
Gas mark Degrees Fahrenheit Degrees Centigrade
¼
225
110
½
250
130
1
275
140
2
300
160
3
325
170
4
350
180
5
375
190
6
400
200
7
425
220
8
450
230
9
475
240
Cooking table
Main oven:
Small cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 205 mm/8”
Shallow tins)
Semi-rich fruit cake
(230 mm/9” deep
tin)
Scones
Meringues
Short crust pastry
Puff/flake pastry
Choux pastry
Biscuits
Bread (500 g/1 lb
loaf)
Sponge pudding
Milk pudding
Temperature
(°C)
170 – 180
170
190
170
Approximate cooking time
140
2 ½ - 3 ½ hours
210 – 220
110
200
210
200
160 – 200
210
10 – 15 minutes
2 – 3 hours
Cooking times for pastry dishes depend on
the size and type of cooking dish and also
the filling
10 – 20 minutes
20 – 30 minutes
150
150
45 minutes – 1 hour
1 ½ - 1 ¾ hours
20 – 25 minutes
15 – 20 minutes
8 – 12 minutes
25 – 35 minutes
Grill:
Shelf
position
High
position
Centre
position
Low
position
Food
Toast, pike lets/crumpets, bacon, thin sausages, beef burgers, tomato
halves, steak (rare and medium), Kipper, gammon, kidneys and
toasted snacks.
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).
Whole fish, fish fillets and fish steaks (on base of pan) and chicken
portions (with heat turned down for part of the cooking time).
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