Cooking Chart
These charts are intended as a guide only. It may be necessary to increase or decrease the temperatu- re to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Food | Temperature (°C) | Runner | Cooking |
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| Positions | Time (mins) |
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Biscuits - small cakes | 2 | ||
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Bread, buns, yeast, doughs | 2 | ||
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Casseroles | |||
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Queen Victoria sponge | |||
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Cakes - madeira, rich fruit | 2 | ||
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Choux pastry, eclairs | 2 | ||
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Fish | 2 | ||
Fruit pies, plate tarts, crumbles | 2 | ||
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Meringues | 2 | ||
Milk puddings | 2 | ||
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Pate, terrine (in | |||
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Pizzas | |||
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Puff pastry, sausage rolls, | 2 | ||
Quiches, flans | |||
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Scones | 2 | ||
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Souffle | 2 | ||
Stuffed vegetables | 2 | ||
Roast meat & poultry | 2 | see meat + poultry | |
roasting chart | |||
Yorkshire pudding | 2 | ||
Keep food warm, heat dishes | 2 |
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Meat and Poultry Roasting Chart
Meat | Cooking Time |
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Beef | |
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Beef, boned | |
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Mutton and Lamb | |
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Pork and Veal | |
Ham | |
Chicken | |
Turkey and Goose | |
(7.5lb) | + 15 mins |
Duck | |
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When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required tem- perature (see table below).
MEAT | TEMPERATURES |
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Beef | Rare - 60°C |
| Medium - 70°C |
| Well Done - 80°C |
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Pork | Well Done - 80°C |
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Lamb | Medium - 70°C |
| Well Done - 80°C |
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