7
Conventional Oven Cooking Chart
Using the top element only
This function is suitable for finishing cooked
dishes such as lasagne, shepherd’s pie and
cauliflower cheese.
Using the bottom element only
This function is particularly useful when blind-
baking pastry. It can also be used to finish of
quiches or flans to ensure that the pastry base
is cooked through.
Food
Temp °C
Shelf Position
Minutes
Meat
Roast Pork
225
4/5
60-80
Roast Beef
250
4/5
50-60
Roast Veal
225
4/5
60-80
Roast Lamb
225
4
40-50
Roast Hare
250
4/5
40-50
Roast Rabbit
250
4
60-80
Roast Turkey
250
4
50-60
Roast Goose
225
4
60-70
Roast Duck
250
4/5
45-60
Roast Chicken
250
4/5
40-45
Fish
200-225 3 15-25
Pastry
Fruit Pie
225
3
35-40
Tea Cake
175-200
3
50-55
Brioches 175-200
3
25-30
Sponge Cake
220-250
3
20-30
Ring Cake
180-200
3
30-40
Sweet Puff Pastries
200-220
3
15-20
Raisin Loaf
250
3
25-35
Strudel 180
3
20-30
Apple Fritters
200-220
3
15-20
Toast Sandwich
250
4
5
Bread 220
4
30
Pizza 220
3
20
