Roasting Oven
Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven
zThe right hand upper oven is a conventional oven which means that the heating elements are in the top and under the base of the oven compartment.
zThe cooking charts are a general guide but times and temperatures may vary according to individual recipes.
zThe meat sections should be used as a general guide but may vary according to the size, shape of joint on or off the bone.
zThaw frozen joints before cooking them.
zThe times are for open roasting. If covered allow for extra time.
zThe turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink continue to cook, checking every 15 minutes.
zShelves are numbered from the bottom upwards.
FOOD
SETTING °F
SHELF
POSITION
APPROXIMATE COOKING TIME & COMMENTS
Fish |
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Whole Fish e.g. trout, mackerel | 375 | 2 or 3 | 25 - 30 mins depending on size |
Steaks | 375 | 2 or 3 | 20 - 25 mins depending on thickness |
400 - 425 | 3 or 4 | 25 mins depending on packet instructions | |
Salmon (2.7kg) | 325 - 350 | 1 or 2 | 15 - 18 mins per 450g |
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Meat & Poultry |
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Beef | 350 - 375 | 1 or 2 | 30 mins per 450g + 30 mins over (medium rare) |
Lamb | 350 - 375 | 1 or 2 | 25 mins per 450g + 25 mins over |
Pork | 350 - 375 | 1 or 2 | 30 - 35 mins per 450g + 35 mins over |
Chicken | 375 - 400 | 1 or 2 | 20 - 25 mins per 450g + 20 mins over |
Turkey | 350 - 375 | 1 | 15 - 18 mins per 450g + 15 mins over |
Duck & Goose | 375 - 400 | 1 | 25 mins per lb + 25 mins over |
Casserole | 300 - 325 | 1 or 2 | 1 1/2 - 3 hours depending on recipe |
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Puddings |
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Milk Puddings | 325 | 1 or 2 | 2 hours |
Baked Custard | 300 | 1 or 2 | 35 mins |
Baked Sponge Pudding | 375 | 2 or 3 | 45 mins - 1 hour using raw fruit |
Fruit Crumble | 375 - 400 | 2 or 3 | 45 mins - 1 hour |
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