Filter
Top Products
10
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 tem-
perature (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
These charts are intended as a guide only. It may be necessary to increase or decrease the temperatu-
re to suit your individual requirements. Only experience will enable you to determine the correct setting
for your personal requirements.