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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
Meat
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
10
Temperature ( C)
Temperature ( C)
180-200
180-200
180-200
180-200
180-200
180-200
180-200
180-200
Runner
Positions
170-200
200-230
140-170
170-190
130-180
200-230
200-230
180-210
90-100
140-160
160-180
200-230
230-260
170-200
230-250
200-230
230-250
160-180
200-230
90-100
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 (7lb)
+ 15 mins per 1/2kg
25-35 mins per 1/2kg (lb) + 20 mins
Cooking
Time (mins)
2 / 3
25-30
2
35-45
2
90-180
2 / 3
18-25
2
90-150
2
30-35
2 / 3
20-40
2
50-65
2
90-150
2
90-150
1
60-90
2
25-30
2
15-25
2
50-60
2 / 3
8-12
2
35-45
2
35-45
see meat + poultry
2
roasting chart
2
40-50
2
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