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.
36

APPROXIMATE COOKING TIME & COMMENTS

FOOD SETTING °F SHELF

POSITION

Roasting Oven
Fish
375 25 - 30 mins depending on size
Steaks
Whole Fish e.g. trout, mackerel
375 20 - 25 mins depending on thickness
Oven-fried fish 400 - 425 25 mins depending on packet instructions
Salmon (2.7kg) 325 - 350 15 - 18 mins per 450g
350 - 375 30 mins per 450g + 30 mins over (medium rare)
Meat & Poultry
Beef
350 - 375
350 - 375
375 - 400
350 - 375
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
Lamb
Chicken
Pork
Turkey
25 mins per lb + 25 mins over
1 1/2 - 3 hours depending on recipe
2 hours
35 mins
45 mins - 1 hour using raw fruit
45 mins - 1 hour
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
375 - 400
300 - 325
325
300
375
375 - 400
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven
2 or 3
2 or 3
3 or 4
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1
1
1 or 2
1 or 2
1 or 2
2 or 3
2 or 3