Cooking Chart Conventional Oven | Zanussi BMS 641

Cooking Chart - Conventional Oven

Food	Temperature (°C)	Runner	Cooking
		Positions	Time (mins)

Biscuits	170-200	2 / 3	25-30

Bread, buns, yeast, doughs	200-230	2	35-45

Casseroles	140-170	2	90-180

Cakes - small, Queen Victoria sponge	170-190	2 / 3	18-25

Cakes - madeira, rich fruit	130-180	2	90-150

Choux pastry, eclairs	200-230	2	30-35

Fish	200-230	2 / 3	20-40
Fruit pies, plate tarts, crumbles	180-210	2	50-65

Meringues	90-100	2	90-150

Milk puddings	140-160	2	90-150

Pate, terrine (in baine-marie)	160-180	1	60-90

Pizzas	200-230	2	25-30

Puff pastry, sausage rolls, vol-au-vents	230-260	2	15-25
Quiches, flans	170-200	2	50-60

Scones	230-250	2 / 3	8-12

Souffle	200-230	2	35-45
Stuffed vegetables	230-250	2	35-45
Roast meat & poultry	160-180	2	see meat + poultry
Roast meat & poultry	160-180	2	roasting chart
Yorkshire pudding	200-230	2	40-50
Keep food warm, heat dishes	90-100	2

Meat and Poultry Roasting Chart (Conventional Oven + Fan Oven)

Meat	Cooking Time

Beef	20-35 mins per 1/2kg (lb) + 20-35 mins

Beef, boned	25-35 mins per 1/2kg (lb) + 25-35 mins

Mutton and Lamb	25-35 mins per 1/2kg (lb) + 25-35 mins

Pork and Veal	30-40 mins per 1/2kg (lb) + 30-40 mins
Ham	30-40 mins per 1/2kg (lb) + 30-40 mins

Chicken	15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose	15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
	+ 15 mins per 1/2kg
Duck	25-35 mins per 1/2kg (lb) + 20 mins

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