Oven cooking chart - Second oven
These instructions are for cooking in the oven after it has been
The recommended shelf positions give the best results.
Put the dishes centrally on the shelf and turn food round during the cooking time.
You can change the gas marks and cooking times to suit your own tastes.
It is important to check that food is piping hot before serving.
If you are using both ovens at the same time you may need to adjust the cooking times.
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Roasting meat: | Beef | 5 | Shelf on | Rare: | 20 mins. per ½ kg (1lb) and 30 mins. | |||
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| base | Medium: | 25 mins. per ½ kg (1lb) and 25 mins. | |
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| Well Done: | 30 mins. per ½ kg (1lb) and 30 mins. | |
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| Lamb | 5 | Shelf on | Medium: | 25 mins. per ½ kg (1lb) and 25 mins. | |
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| base | Well Done: | 30 mins. per ½ kg (1lb) and 30 mins. | |
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| Pork and Veal | 5 | Shelf on | Medium: | 30 mins. per ½ kg (1lb) and 30 mins. | |
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| base | Well Done: | 35 mins. per ½ kg (1lb) and 35 mins. | |
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Thaw frozen joints thoroughly before cooking them.
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Oven cooking chart
