Cooking guide
TEMPERATURE | OVEN TEMPERATURE | FUNCTION/FOOD |
SETTING ºC | DESCRIPTION |
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Low / 60 | Moderately Warm | Warming plates/dishes |
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90 | Moderately Warm | Slow reheating |
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120 | Warm | Shortbread |
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150 | Warm | Cakes, reheating |
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180 | Moderate | Roasts, biscuits |
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210 | Moderately Hot | Pizza, frittata |
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240 | Hot | Scones |
Roasting guide
For best results cook all beef, lamb, veal or pork at 200˚C for 15 minutes, then reduce to 180˚C and use the remaining cooking times from the chart below:
MEAT |
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| Approximate time per 500g cooked at |
|
| 180ºC (after initial 15mins @ 200°C) | |
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Beef | – | Rare | 15 minutes |
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Beef | – | Medium | 20 minutes |
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Beef | – | Well done | 25 minutes |
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Lamb | – | Medium | 20 minutes |
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Lamb | – | Well done | 25 minutes |
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Veal | – | Well done | 30 minutes |
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Pork | – | Well done | 35 minutes |
POULTRY |
| Approximate time per 500g | |
| cooked at 180ºC | ||
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Chicken |
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Note: Chicken is cooked when the juices run clear after piercing with a skewer or knife.
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