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To allow for heat loss while placing food into the oven, preheat the oven 10-20°C higher and then
reduce the temperature to your required cooking temperature.
Always preheat the oven when cooking multiple dishes at the same time.
Roasting guide . These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Type of Meat
Approx. 450 grams =
1lb
Beef
Veal
Lamb
Pork
Pork leg should be cooked at a higher temperature for the first 15-25 minutes then reduced to
lower temperature for remaining cooking time.
Type of Poultry
Chicken
Duck
Turkey
Turkey should be well basted and turned during cooking
Type of Fish
Fish
In Conventional Oven mode, fish should be covered for the first ¾ of the cooking time to help
retain moisture.
Baking guide. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
0
Oven Temperature
C
0
130
– under
0
0
130
- 150
0
0
150
- 180
0
0
180
- 200
0
0
200
- 230
0
230
– and over
Cuts of Meat
Prime Rib, rolled
sirloin bolar blade,
Top Loin, New York
Strip Sirloin
Shoulder or leg (with
bone or rolled)
Leg, shoulder (loin or
rolled)
Leg loin
Size of Meat
Whole or pieces
3lbs – 4.1lbs
5.4lbs – 21lbs
Cuts of Fish
Whole or fillets
General Times
Very slow
Slow
Moderate
Moderately hot
Shallow butter cakes, sponges, biscuits, meat loaf,
Hot
Swiss roll, patty cakes, rock cakes, short crust pastry
Very Hot
Time per lb
(allow)
60 minutes per 2lbs
40 minutes per 2lbs
40-50 minutes per
2lbs.
40-50 minutes per
2lbs
90 minutes per 2lbs.
Time per lb
30 minutes per lb.
30 minutes per lb.
+ 35 minutes extra
20 minutes per lb.
+ 35 minutes extra
Time per lb
10 minutes per lb.
Foods Suitable
Small meringues, pavlova, custard, reheating
Rich fruit cake, light fruit cake
Casseroles, deep butter cake
baked fish
Scones, Choux pastry
Oven Temperature
0
C
0
0
180
– 200
0
0
180
- 200
0
0
180
- 200
0
0
180
- 200
0
0
0
0
220
-230
/ 180
-200
Oven Temperature
0
C
0
0
180
- 200
0
0
180
- 200
0
0
180
- 200
Oven Temperature
0
C
0
170-190
C
19
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