4. Cooking Table
The oven control settings and cooking times given in the table below are intended to be used AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the fan oven temperature by 10 °C and the cooking time by
Conventional Oven Fan Oven
Temperature °C & Temperature
Top
Centre
Base
Oven Shelf Positions
Food | (Shelf Position) | |
Meat |
|
|
Beef (no bone) | 160 | (C) |
| 200 | (C) |
Lamb | 160 | (C) |
| 200 | (C) |
Pork | 160 | (C) |
| 200 | (C) |
Poultry |
|
|
°C | Approximate cooking time |
|
150
190
150
190
150
190
Thoroughly thaw frozen joints before cooking. Meat may be roasted at 220°C (210°C for fan oven) and the cooking time adjusted accordingly. For stuffed and rolled meats, add approximately 10 minutes per 500g, or cook at 200°C (190°C) for 20 minutes then 160°C (150°C) for the remainder.
Chicken | 160 | (C) |
| 200 | (C) |
Turkey | 160 | (C) |
| 200 | (C) |
Duck | 160 | (C) |
| 200 | (C) |
Casserole | ||
Yorkshire pudding | 220 | (C) |
Fish |
|
|
150 | For stuffed poultry, you could cook | ||
190 | at 200°C (190°C) for 20 minutes | ||
150 | 20 minutes per 500g +20 minutes. | then 160°C (150°C) for remainder. | |
Do not forget to include the weight | |||
190 | 15 minutes per 500g +15 minutes. | of the stuffing. | |
150 | For fresh or frozen prepacked | ||
poultry, follow instructions on the | |||
190 | 20 minutes per 500g. | ||
pack. Thoroughly thaw frozen | |||
poultry before cooking. | |||
210 | Large tins |
Fillet | 190 | (C/B) | 180 | |
Whole | 190 | (C/B) | 180 | |
Steak | 190 | (C/B) | 180 | Steaks according to thickness. |
Cake |
|
|
|
|
Very rich fruit - Christmas, | 140 | (C/B) | 130 | |
wedding, etc. |
|
|
|
|
Fruit 180 mm tin | 150 | (C/B) | 140 | |
Fruit 230 mm tin | 150 | (C/B) | 140 | Up to 3½ hours. |
Madeira 180 mm | 160 | (C/B) | 150 | |
Queen cakes | 190 | (C/B) | 180 | |
Scones | 220 | (C/B) | 210 | |
Victoria sandwich |
|
|
|
|
180 mm tin | 180 | (C/B) | 170 | |
210 mm tin | 180 | (C/B) | 170 | |
Desserts |
|
|
|
|
Shortcrust tarts | 200 | (C/B) | 190 | |
Fruit pies | 200 | (C/B) | 190 | |
Tartlets | 200 | (C/B) | 190 | |
Puff pastry | 230 | (C/B) | 220 | |
Meringues | 100 | (C/B) | 90 | |
Baked egg custard | 160 | (C/B) | 150 | |
Baked sponge pudding | 190 | (C/B) | 180 | |
Milk pudding | 2 to 3 hours. | |||
Bread | 220 | (C) | 210 |
Using the conventional oven: when two tier cooking leave at least one runner space between shelves.
Position the baking tray with the front edge along the front of the oven shelf.
Up to three tiers can be cooked in a fan oven at the same time but make sure to leave at least one runner space between each shelf being cooked on.
Using the conventional oven: for even browning the maximum size of baking tray recommended is 340 mm x 340 mm. This ensures free heat circulation.
If cooking a two tier load, the trays should be interchanged approximately halfway though the cooking time.
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