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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
NOTE: Shelf positions are counted from bottom of the oven. These charts are intended as a guide only and should be
adjusted according to taste.
Meat
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
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
230-250
170-200
230-250
200-230
230-250
180-200
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 (7lb)
+ 15 mins per 1/2kg over 3.5kg (7lb)
25-35 mins per 1/2kg (lb) + 20 mins
Runner
Positions
2
2
1 - 2
1 - 2
2
2
2
2
90-100
2
2
1 - 2
1 - 2
2
1 - 2
2
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).
MEAT
Beef
Pork
Lamb
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
TEMPERATURES
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Well Done - 80°C
Medium - 70°C
Well Done - 80°C
9
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