13
Meat
Cooking Time
Beef
20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned
25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb
25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal
30-40 mins per 1/2kg (lb) + 30-40 mins
Ham
30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken
15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck
25-35 mins per 1/2kg (lb) + 20 mins
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
MEAT
TEMPERATURES
Beef
Rare - 60
°
C
Medium - 70
°
C
Well Done - 80
°
C
Pork
Well Done - 80
°
C
Lamb
Medium - 70
°
C
Well Done - 80
°
C
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
NOTE: Shelf positions are counted from bottom of the oven and are meant for the Main Oven only. When using
the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its
thickness and its weight.
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
see meat + poultry
roasting chart
