Oven Cookery Notes
Temperature | When a complete meal is being cooked in the oven, cooking time | |
and Time | may need to be increased, and temperature may need to be | |
| raised for approximately the last 30 minutes of the cooking period | |
| (for instance when cooking Yorkshire pudding to serve with roast | |
| beef). |
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| The times and temperature suggested should be used as a guide | |
| but may vary according to:— | |
| 1. Whether you prefer meat rare, medium or well done. | |
| 2. The size and shape of your joint. | |
| (a) | A short thick joint requires a longer cooking period than a |
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| long thin joint. |
| (b) | A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) |
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| than a large one, whereas a large joint over 3kg (6lbs) will |
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| cook in the time given for ‘minutes per 450g (1lb)’ without |
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| the ‘minutes’ over added. |
| (c) | Boned/rolled and stuffed joints take longer to cook through |
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| than those with a bone. (The weight of stuffing should be |
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| added to the oven ready weight of meat/poultry to calculate |
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| roasting times). |
Never | Use meat pans larger than 390 x 300mm (15” x 12”) and baking | |
| trays no larger than 330 x 255mm (13” x 10”), these should be | |
| positioned centrally on the oven shelf. Food should not be placed | |
| directly on the floor of the oven. To avoid unnecessary cleaning, | |
| rod shelves which are not in use, should be removed from the | |
| oven. |
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Temperature Comparison Scale
Gas Mark | Conventional Oven | Fan Oven | |
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| oF | oC | oC |
1/2 | 250 | 120 | 100 |
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1 | 275 | 140 | 120 |
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2 | 300 | 150 | 130 |
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3 | 325 | 160 | 140 |
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4 | 350 | 180 | 160 |
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5 | 375 | 190 | 170 |
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6 | 400 | 200 | 180 |
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7 | 425 | 220 | 200 |
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8 | 450 | 230 | 210 |
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9 | 475 | 240 | 220 |
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