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Cooking Chart - Fan Oven
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.
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).
Cookware
Baking trays, oven dishes, etc. should not be placed
directly against the grid covering the fan at the back
of the oven, or placed on the oven base.
Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
12
Food
Biscuits
Bread
Casseroles
Cakes:
Small and queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
Fish
Fruit Pies and Crumbles
Milk Puddings
Pastry:
Choux
Shortcrust
Flaky
Puff
Plate Tarts
Quiches/Flans
Scones
Roasting:
Meat & Poultry
MEAT
Beef
Pork
Lamb
Shelf
Position
Shelf
positions
are not
critical but
ensure that
oven
shelves are
evenly
spaced
when more
than one is
}
used.
TEMPERATURES
Rare - 60 C
Medium - 70 C
Well Done - 80 C
Well Done - 80 C
Medium - 70 C
Well Done - 80 C
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat
to the food inside them:
A Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
underneath browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
Cooking
Temp ( C)
180-190
210-220
130-140
160-170
160-170
140-150
130-140
130-140
90-100
170-190
190-200
130-140
190-200
180
170-180
210-220
160-180
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