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Cooking Chart - Conventional Oven
Food
Biscuits
Bread, buns, yeast, doughs
Casseroles
Cakes - small, Queen Victoria sponge
Cakes - madeira, rich fruit
Choux pastry, eclairs
Fish
Fruit pies, plate tarts, crumbles
Meringues
Milk puddings
Pate, terrine (in baine-marie)
Pizzas
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
Scones
Souffle
Stuffed vegetables
Roast meat & poultry
Yorkshire pudding
Keep food warm, heat dishes
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
Meat
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
(7lb)
Duck
8
All manuals and user guides at all-guides.com
Temperature (°C)
170-200
200-230
140-170
170-190
130-180
200-230
200-230
180-210
140-160
160-180
200-230
230-260
170-200
230-250
200-230
230-250
160-180
200-230
Cooking Time
20-35 mins per 1/2kg (lb) + 20-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
15-20 mins per 1/2kg (lb) + 20 mins
15-20 mins per 1/2kg (lb) up to 3.5kg
+ 15 mins per 1/2kg
25-35 mins per 1/2kg (lb) + 20 mins
Runner
Positions
2 / 3
2
2
2 / 3
2
2
2 / 3
2
90-100
2
2
1
2
2
2
2 / 3
2
2
2
2
90-100
2
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check the
centre temperature has reached the
required temperature (see table
below).
Cooking
Time (mins)
25-30
35-45
90-180
18-25
90-150
30-35
20-40
50-65
90-150
90-150
60-90
25-30
15-25
50-60
8-12
35-45
35-45
see meat + poultry
roasting chart
40-50
MEAT
TEMPERATURES
Beef
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork
Well Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C