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Cooking Chart - Conventional Oven
These charts are 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 - small cakes
Bread, buns, yeast, doughs
Casseroles
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)
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 (7.5lb)+
15 mins
25-35 mins per 1/2kg (lb) + 20 mins
Runner
Positions
160-180
200-220
150-170
170-190
150-170
200-220
200-220
180-200
90-100
140-160
160-180
200-230
200-220
170-200
200-220
200-220
200-220
180-200
200-220
90-100
Cooking
Time (mins)
2
25-30
2
35-45
1-2
90-180
1-2
20-30
2
90-150
2
30-35
2
20-40
2
50-65
2
90-150
2
90-150
1-2
60-90
1-2
25-30
2
15-25
1-2
50-60
2
8-15
2
35-45
2
35-45
see meat + poultry
2
roasting chart
2
40-50
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).
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
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