13
Australia
Oven cooking guide
GAS
SHELF POSITION
OVEN
TEMP °C
FROM TOP APPROXIMATE COOKING TIME
MEAT
Thoroughly thaw frozen joints
before cooking. Meat may be
roasted at 235°C and the cooking
time adjusted accordingly. For
stuff ed and rolled meats, add
approx. 10 min. per 500g. or cook at
220°C or 20min, then 180°C for the
remainder.
Beef (no bone)
180
3-4
30-35mins. per 500g.+30-35 mins.
220
3-4
20-25mins. per 500g.+20-25 mins.
Lamb
180
3-4
30-35mins. per 500g.+30-35 mins.
220
3-4
25-30mins. per 500g.+25-30 mins.
Pork and Veal
180
2-3
35-40mins. per 500g.+35-40 mins.
220
3-4
25-30mins. per 500g.+25-30 mins.
POULTRY
Chicken (2.3kg)
180
3-4
20-25mins. per 500g.+20-25 mins.
For stuff ed poultry, you could cook
at 220°C or 20min, then 180°C for
remainder. Don’t forget to include
the weight of the stuffi
ng. For
fresh or frozen prepacked poultry,
follow instructions on the pack.
Thoroughly thaw frozen poultry
before cooking.
220
3-4
15-20mins. per 500g.+15-20 mins.
Turkey (4.5kg)
180
3-4
25-30mins. per 500g.+25-30 mins.
220
3-4
20mins. per 500g.+20 mins.
Turkey (over 4.5kg)
180
4
20mins. per 500g.+20 mins.
220
4
15mins. per 500g.+15 mins.
Duck/ duckling
180
4
25-30mins. per 500g.
220
4
20mins. per 500g.
CASSEROLES
150-160
3-4
2-4 hours according to recipe.
YORKSHIRE PUDDING
235
2
Large tin 30-35 mins. Individual, 10-20 mins.
FISH
205
2
Fillets 15-20 mins. Whole 15-20mins. per 500g.
205
2
Steaks according to thickness.
CAKES
Very rich fruit - Christmas
/ wedding etc.
150
4
45-50mins. per 500g. of mixture.
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.
Rich fruit cakes made with self-
raising fl our should be cooked on
190°C for the fi rst half hour at least
and then fi nished at the setting
shown.
Fruit 180mm tin
165
4
2 to 2
1
/
2
hours.
Fruit 230mm tin
165
4
Up to 3
1
/
2
hours.
Madeira 180mm
180
4
80-90 mins.
Queen cakes
180
2 & 4 or 3 15-25 mins.
Scones
200
2 & 4 or 3 10-15 mins.
Victoria sandwich
180mm tin
190
2 & 4 or 3 20-30mins.
230mm tin
190
2 & 4 or 3 30-40 mins.
DESSERTS
If cooking more than one tart at
the same time, swap them over at
approx. 25 mins. For even browning
the maximum size of baking tray
recommended is 340mm x 340mm.
This ensures free heat circulation.
If cooking a two tier load, when
the top tray is removed, the tray in
the lower position should be raised
to the higher shelf, or the trays
interchanged, for the remaining
cooking time.
Shortcrust tarts
200
2 & 4
40-60 mins. on pre-heated tray.
Fruit pies
200
2-3
35-45 mins.
Tartlets
200
2-3
10-20 mins. according to size.
Flaky/rough puff
210
2-3-4
20-40 mins. according to size.
Puff pastry
250
2-3-4
20-40 mins. according to size.
Meringues
110’
3
1
1
/
2
to 2 hrs.
Baked egg custard
180
3
45-60 mins.
Baked sponge pudding
190
3
40-45 mins.
Milk pudding
150-160
3
2-3 hrs.
