Conventional Oven Cooking Chart, Roasting Chart

Conventional Oven Cooking Chart

Food		Thermostat	Runner	Time
				Position

Biscuits, cookies		170-200	3	25-20 min.

Bread, yeast doughs		200-230	2	35-45 min.

Casseroles		140-170	2	90-180 min.

Small cakes		170-180	2	18-25 min.

Cakes	Madeira	160-180	2	60-90 min.
	Rich fruit	130-140	2	60-150 min.
Choux pastry, eclairs		200-230	2	30-35 min.
Fish		200-230	2 or 3	20-40 min.
Fruit pies, plate tarts, crumbles		180-210	2	50-65 min.

Meringues		90-100	2	90-150 min.
Milk puddings		140-160	2	90-150 min.

Paté, terrine (in bain marie)		160-180	1	60-90 min.

Pizzas		200-230	2	25-30 min.
Puff pastry, vol au vents		230-260	2	15-25 min.

Quiches, flans		170-200	2	50-60 min.

Scones		210-220	2	8-12 min.

Soufflé		200-230	2	35-45 min.

Stuffed vegetables		230-250	2	34-45 min.

Yorkshire pudding		200-230	2	40-50 min.

Keeping warm, heating dishes		90-100	2

Roasting Chart

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	Thermostat	Cooking

Beef	170°-180°C	20-30 min per 1/2 kg (1 lb) and 20-30 min over
Lamb	170°-180°C	25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pork	170°-180°C	25-35 min per 1/2 kg (1 lb) and 25-35 min over
Chicken	170°-180°C	15-20 min per 1/2 kg (1 lb) and 20 min over
Turkey and groose	170°-180°C	15-20 min per 1/2 kg (1 lb) up to 3 1/2 kg (7 lb)
		then 15 min per 1/2 kg (1 lb) over 3 1/2 kg (7 lb)
Duck	170°-180°C	25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pheasant	170°-180°C	35-40 min per 1/2 kg (1 lb) and 35-40 min over
Rabbit	170°-180°C	20 min per 1/2 kg (1 lb) and 20 min over