11
Food
Temperature (
°
C)
Runner
Cooking
Positions
Time (mins)
Biscuits - small cakes
160-180
2
25-30
Bread, buns, yeast, doughs
200-220
2
35-45
Casseroles
150-170
1-2
90-180
Queen Victoria sponge
170-190
1-2
20-30
Cakes - madeira, rich fruit
150-170
2
90-150
Choux pastry, eclairs
200-220
2
30-35
Fish
200-220
2
20-40
Fruit pies, plate tarts, crumbles
180-200
2
50-65
Meringues
90-100
2
90-150
Milk puddings
140-160
2
90-150
Pate, terrine (in baine-marie)
160-180
1-2
60-90
Pizzas
200-230
1-2
25-30
Puff pastry, sausage rolls, vol-au-vents
200-220
2
15-25
Quiches, flans
170-200
1-2
50-60
Scones
200-220
2
8-15
Souffle
200-220
2
35-45
Stuffed vegetables
200-220
2
35-45
Roast meat & poultry
180-200
2
Yorkshire pudding
200-220
2
40-50
Keep food warm, heat dishes
90-100
2
Cooking Chart
see meat + poultry
roasting chart
Meat and Poultry Roasting Chart
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 (7.5lb)
+ 15 mins
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
