Using your Range
20
Cooking chart
Conventional Oven
Convection Oven
Approximate Cooking Time
Food
Temp
Rack
Position
Temp
FISH
375°F
3
350°F
Fillets 15-20mins.
375°F
3
350°F
Whole 10mins.per lb + 10mins.
375°F
3
350°F
Steaks according to thickness.
ROAST MEATS
Beef with bone
325°F
2-3
300°F
20-25mins. per lb + 20-25mins.
400°F
2-3
375°F
15-20mins. per lb + 15-20mins.
Beef without bone
325°F
2-3
300°F
30-35mins. per lb + 30-35mins.
400°F
2-3
375°F
20-25mins. per lb + 20-25mins.
Lamb
325°F
2-3
350°F
30-35mins. per lb + 30-35mins.
400°F
2-3
375°F
25-35mins. per lb + 25-30mins.
Pork
325°F
2-3
300°F
35-40mins. per lb + 35-40mins.
400°F
2-3
375°F
25-30mins. per lb + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F for
remainder.
THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING.
POULTRY
Chicken
325°F
2-3
300°F
20-25mins. per lb + 20-25mins.
400°F
2-3
375°F
15-20mins. per lb + 15-20mins.
Turkey
325°F
1-3
300°F
20-25mins. per lb + 20-25mins.
400°F
1-3
375°F
15-20mins. per lb + 15-20mins.
Stuffed Poultry - Cook at 390°F or at 390°F for 20mins. then 320°F for remainder. Prepacked (fresh or frozen) follow
packers cooking times
CASSEROLE
300-325°F
2-3
300°F
2-4hrs according to recipe.
YORKSHIRE PUDDING
425°F
4
400°F
Large tin 30-35mins. Individual 10-20mins.
CAKES
Rich fruit (7”)
300°F
2
275°F
2
1
/
2
-3hrs.
Cup Cakes
375°F
3 & 5 or 3
350°F
15-25mins.
Scones (British)
425°F
2 & 4 or 3
400°F
10-15mins.
PASTRY
Plate Tart
375°F
2 & 4
350°F
45-50mins. Interchange after 25mins.
Fruit Pie
375°F
2 & 4
350°F
35-40mins. Interchange after 25mins.
Tartlets
375°F
4
350°F
15-20mins. according to size.
Puff Pastry
425°F
2,3 or 4
400°F
20-40mins. according to size.
BREAD
425°F
2 & 4
400°F
20-30mins. according to size.
MERINGUES
230°F
3
225°F
2-2
1
/
2
hrs. according to size.
PUDDINGS
Baked Egg Custard
325°F
3
300°F
45mins.-1hr.
Baked sponge pudding
375°F
3
350°F
40-45mins. according to size.
