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If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Runner 2
Beef
Lamb
Meat
190/200
190/200
25-30 mins per 450g
(1 lb) + 25 mins over.
25-30 mins per 450g
(1 lb) + 25 mins over.
I
n meat pan on
runner 2
30-35 mins per 450g
(1 lb)+ 30 mins over
25-35 mins per 450g
(1 lb) + 30 mins over
20-25 mins per 450g
(1 lb) + 20 mins over
22 mins per 450g (1 lb) eg.
5.5kg (11lb) = 242 mins
18 mins per 450kg (1 lb)
eg. 10kg (22lb) = 352 mins
2-2
1
/
2
hrs
Runner 3
190/200
190/200
180/190
190
180
140/160
Temperature
˚C
Pre-
heat
Conventional Oven
Fan Oven
Time (approx.)
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
Casserole
Cooking
Beef
Meat
160/180
20-25 mins per 450g
(1 lb) + 20 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25-30 mins per 450g
(1 lb) + 25 mins extra
18-20 mins per 450g
(1 lb) + 20 mins extra
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
150
Temperature
˚C
Time (approx.)
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8 lb)
Turkey up to 5.5kg
( 12 lb)
Over 5.5kg (2lb)
Casserole Stews
Position in
Oven from
bottom
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a
joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has
been reached.
Beef - Rare: 60˚C Lamb: 80˚C Poultry: 90˚C
Medium: 70˚C Pork: 90˚C
Well Done: 75˚C Veal: 75˚C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No
13-15 mins per 450g (1 lb)
e.g. 5kg (11lb) =143-165 mins
12 mins per 450g (1 lb) e.g.
10kg (22lb) = 264 mins
OVEN COOKING CHART - BAKING
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.