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 | Temperature (°C) | Runner | Cooking |
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| Positions | Time (mins) |
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Biscuits - small cakes | 2 | ||
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Bread, buns, yeast, doughs | 2 | ||
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Casseroles | |||
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Queen Victoria sponge | |||
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Cakes - madeira, rich fruit | 2 | ||
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Choux pastry, eclairs | 2 | ||
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Fish | 2 | ||
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Fruit pies, plate tarts, crumbles | 2 | ||
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Meringues | 2 | ||
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Milk puddings | 2 | ||
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Pate, terrine (in bain | |||
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Pizzas | |||
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Puff pastry, sausage rolls, | 2 | ||
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Quiches, flans | |||
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Scones | 2 | ||
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Souffle | 2 | ||
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Stuffed vegetables | 2 | ||
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Roast meat & poultry | 2 | see meat + poultry | |
roasting chart | |||
Yorkshire pudding | 2 | ||
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Keep food warm, heat dishes | 2 |
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Meat and Poultry Roasting Chart
Meat | Cooking Time |
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Beef | |
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Beef, boned | |
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Mutton and Lamb | |
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Pork and Veal | |
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Ham | |
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Chicken | |
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Turkey and Goose | |
| 15 mins |
Duck | |
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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 |
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Beef | Rare - 60°C |
| Medium - 70°C |
| Well Done - 80°C |
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Pork | Well Done - 80°C |
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Lamb | Medium - 70°C |
| Well Done - 80°C |
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