Whole Fish e.g. trout, mackerel
Steaks
Oven-fried fish
Salmon (2.7kg)
Meat & Poultry
Beef
Lamb
Pork
Chicken
Turkey
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
Baking Oven • Baking Oven • Baking Oven • Baking Oven • Baking Oven • Baking Oven •
zThe left hand lower oven is a fan oven, which means that the air is circulated to create an even temperature
throughout. In most cases food requires a lower oven temperature when cooked in ovens by approximately 50ºF -
75ºF.
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 guide but may vary according to the size, shape of joint on or off the bone.
zThaw frozen joints thoroughly before cooking them.
zThe times are for open roasting. If covered with foil 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 until juices run clear.
FOOD SETTING °F APPROXIMATE COOKING TIME
Fish
325
325
325
275 - 300
325 - 350
325 - 350
325 - 350
325 - 350
275 - 300
325 - 350
250 - 275
275
275
300
325 - 350
25 - 30 mins depending on size
20 - 25 mins depending on thickness
25 mins depending on packet instructions
15 - 18 mins per 450g
30 mins per 450g + 30 mins over (medium rare)
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
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
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