Table of Contents
Advertisement
Cooking Chart
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
Food
Biscuits, cookies
Bread, yeast doughs
Cakes, Victoria sandwich
Choux pastry, eclairs
Fruit pies, plate tarts, crumbles
Meringues
Puff pastry, vol au vents
Scones
Roasting Chart
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).
Meat
Beef
Lamb
Pork
Chicken
Turkey and goose
Duck
Pheasant
Rabbit
14
Thermostat
2 trays
2 trays
2 trays
2 trays
2 trays
2 trays
2 trays
2 trays
Thermostat
170 -180 C
20-30 min per 1/2 kg (1 lb) and 20-30 min over
170 -180 C
25-35 min per 1/2 kg (1 lb) and 25-35 min over
170 -180 C
25-35 min per 1/2 kg (1 lb) and 25-35 min over
170 -180 C
15-20 min per 1/2 kg (1 lb) and 20 min over
170 -180 C
15-20 min per 1/2 kg (1 lb) up to 3 1/2 kg (7 lb)
then 15 min per 1/2 kg (1 lb)
170 -180 C
25-35 min per 1/2 kg (1 lb) and 25-35 min over
170 -180 C
35-40 min per 1/2 kg (1 lb) and 35-40 min over
170 -180 C
20 min per 1/2 kg (1 lb) and 20 min over
Runner
Position
160-190
1-3
170-200
1-3
160-170
1-3
170-200
1-3
170-200
1-3
70-90
1-3
200-230
1-3
200-210
1-3
Cooking
Time
18-25 min.
35-45 min.
20-28 min.
30-35 min.
50-65 min.
90-150 min.
20-35 min.
8-12 min.
Advertisement
Table of Contents
