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Using your Range
Cooking chart
Conventional Oven
Convection Oven | Approximate Cooking Time |
Food | Temp |
Rack
Position
Temp
FISH
| 375°F | 3 | 350°F | Fillets |
| 375°F | 3 | 350°F | Whole 10mins.per lb + 10mins. |
| 375°F | 3 | 350°F | Steaks according to thickness. |
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ROAST MEATS |
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Beef with bone | 325°F | 300°F | ||
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| 400°F | 375°F | ||
Beef without bone | 325°F | 300°F | ||
| 400°F | 375°F | ||
Lamb | 325°F | 350°F | ||
| 400°F | 375°F | ||
Pork | 325°F | 300°F | ||
| 400°F | 375°F | ||
Stuffed and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F for | ||||
remainder. |
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THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING. | ||||
POULTRY |
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Chicken | 325°F | 300°F | ||
| 400°F | 375°F | ||
Turkey | 325°F | 300°F | ||
| 400°F | 375°F | ||
Stuffed Poultry - Cook at 390°F or at 390°F for 20mins. then 320°F for remainder. Prepacked (fresh or frozen) follow | ||||
packers cooking times |
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CASSEROLE | 300°F | |||
YORKSHIRE PUDDING | 425°F | 4 | 400°F | Large tin |
CAKES |
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Rich fruit (7”) | 300°F | 2 | 275°F | |
Cup Cakes | 375°F | 3 & 5 or 3 | 350°F | |
Scones (British) | 425°F | 2 & 4 or 3 | 400°F | |
PASTRY |
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Plate Tart | 375°F | 2 & 4 | 350°F | |
Fruit Pie | 375°F | 2 & 4 | 350°F | |
Tartlets | 375°F | 4 | 350°F | |
Puff Pastry | 425°F | 2,3 or 4 | 400°F | |
BREAD | 425°F | 2 & 4 | 400°F | |
MERINGUES | 230°F | 3 | 225°F | |
PUDDINGS |
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Baked Egg Custard | 325°F | 3 | 300°F | |
Baked sponge pudding | 375°F | 3 | 350°F |
21 |
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