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(b) A small joint under 1.5kg (3lbs) takes longer per 450g
(1lb) cook in the time given for ‘minutes’ per 450g (1lb)
without the ‘minutes’ over added.
(c) Boned/rolled and stuffed joints take longer to cook
through than those with a bone. The weight of stufng
should be added to the oven ready weight of the meat /
poultry to calculate roasting times.
NOTE: Remember to switch off the oven control after
cooking is nished. If the door of the oven is left open for
long periods of time with the control switch ON, then the grill
element will become hot. The correct positioning of food is
indicated in the temperature charts.
It is not necessary to pre-heat the fan oven before roasting.
Note: Where times are stated, they are approximate only.
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
Medium: 70°C
Well Done: 75°C
Lamb: 80°C
Pork: 90°C
Veal: 75°C
Poultry: 90°C
Conventional Oven Cooking
Food
Pre-heat Temperature and Time Position in Oven
Scones Yes220/230°C approx. 10 - 15 mins
.R
unner 3
Small CakesYes 180/190°C approx. 20 - 25 mins
.R
unner 3
Victoria SandwichYes 170/180°C 6½" - 7" tins approx. 20 - 25 mins.Runner3
Sponge Sandwich (fatless) Yes190/200°C 7" tins 15 - 20 mins
.R
unner 3
Swiss Roll Yes190/200°C approx. 10 - 15 mins
.R
unner 3
Rich Fruit cakesYes 130/140°C dependent on us
eR
unner 2
Semi-Rich CakesYes 160/170°C 7" - 8" tins 1¼ - 1½ hoursRunner 3
Shortcrust Pastry Yes190/200°C depending on us
eR
unner 2
Puff Pastry Yes220°C approx. dependent on useRunner 2 & 5
Yorkshire PuddingYes 200/210°C 30 - 45 mins
.R
unner 3
Individual Yorkshire PuddingYes 210/220°C approx. 20 - 25 mins
.R
unner 3
Milk Pudding Yes150/160°C approx. 2 - 2½ hour
sR
unner 2
Baked CustardYes 150/160°C approx. 45 - 55 mins
.R
unner 2
BreadYes
220/230°C 50 - 60 mins. reducing to 210/220°C
230°C 45-50 mins after first 10 minutes
Runner 2
Meringues Yes
100/110°C Large 3½ - 4½ hours
Small 2½ - 3 hours
Runner 1
Note: If soft margarine is used for cake making, temperatures
recommended by the manufacturers should be followed.
Temperatures recommended in this chart refer to cakes
made with block margarines or butter only.