14
Food
Temperature
Runner
Cooking
Positions
Time (mins)
Biscuits
160-190
1-3
18-25
Bread, buns, yeast, doughs
170-210
1-3
35-45
Casseroles
140-170
2
90-180
Cakes - small, Queen Victoria sponge
160-180
1-3
20-28
Cakes - madeira, rich fruit
130-150
2
90-150
Choux pastry, eclairs
170-200
1-3
30-35
Fish
160-190
2
20-40
Fruit pies, plate tarts, crumbles
170-200
2-3
50-65
Meringues
70-90
1-3
90-150
Milk puddings
130-150
2
90-150
Pate, terrine (in baine-marie)
160-180
2
60-90
Pizzas
180-200
1-3
25-30
Puff pastry, sausage rolls, vol-au-vents
200-230
1-3
20-35
Quiches, flans
170-200
1-3
50-60
Scones
210-230
1-3
8-12
Souffle
170-200
2
35-45
Stuffed vegetables
160-190
2
35-45
Roast meat & poultry
160-180
2
Yorkshire pudding
200-220
2-3
40-50
Keep food warm, heat dishes
80-90
1-3
OVEN COOKING CHART
COOKING CHART
MEAT AND POULTRY ROASTING CHART
Meat
Temperature
Cooking Time
Beef
160-180
20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned
160-180
25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb
160-180
25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal
160-180
30-40 mins per 1/2kg (lb) + 30-40 mins
Ham
160-180
30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken
160-180
15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose
160-180
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb) + 15 mins per 1/2kg
Duck
160-180
25-35 mins per 1/2kg (lb) + 20 mins
see meat + poultry
roasting chart