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
(Conventional Oven + Fan Oven)
see meat + 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 (7lb)
+
15 mins per 1/2kg
Duck25-35 mins per 1/2k
g (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
PorkWell Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C
