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10
Food
Temperature (
°
C)
Runner
Cooking
Positions
Time (mins)
Biscuits
170-200
2 / 3
25-30
Bread, buns, yeast, doughs
200-230
2
35-45
Casseroles
140-170
2
90-180
Cakes - small, Queen Victoria sponge
170-190
2 / 3
18-25
Cakes - madeira, rich fruit
130-180
2
90-150
Choux pastry, eclairs
200-230
2
30-35
Fish
200-230
2 / 3
20-40
Fruit pies, plate tarts, crumbles
180-210
2
50-65
Meringues
90-100
2
90-150
Milk puddings
140-160
2
90-150
Pate, terrine (in baine-marie)
160-180
1
60-90
Pizzas
200-230
2
25-30
Puff pastry, sausage rolls, vol-au-vents
230-260
2
15-25
Quiches, flans
170-200
2
50-60
Scones
230-250
2 / 3
8-12
Souffle
200-230
2
35-45
Stuffed vegetables
230-250
2
35-45
Roast meat & poultry
160-180
2
Yorkshire pudding
200-230
2
40-50
Keep food warm, heat dishes
90-100
2
Cooking Chart - Conventional Oven
Meat and Poultry Roasting Chart
see meat + poultry
roasting chart
Meat
Temperature (
°
C)
Cooking Time
Beef
180-200
20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned
180-200
25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb
180-200
25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal
180-200
30-40 mins per 1/2kg (lb) + 30-40 mins
Ham
180-200
30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken
180-200
15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose
180-200
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck
180-200
25-35 mins per 1/2kg (lb) + 20 mins