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120
Conventional Oven
140
150
160
180
190
200
220
230
240
o
C
Gas Mark
Oven Cookery Notes
13
Temperature When a complete meal is being cooked in the oven, cooking time
and Time may need to be increased, and temperature may need to be
raised for approximately the last 30
minutes of the cooking period
(for instance when cooking Yorkshire
pudding to serve with roast
beef).
The times and temperature suggested should be used as a guide
but may vary according to:—
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
(a)
A short thick joint requires a longer cooking period than a
long thin joint.
(b)
A small joint under 1.5kg (3lbs) takes longer per 450g (1lb)
than a large one, whereas a large joint over 3kg (6lbs) will
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 stuffing should be
added to the oven ready weight of meat/poultry to calculate
roasting times).
Never Use meat pans larger than 390 x 300mm (15” x 12”) and baking
trays no larger than 330 x 255mm (13” x 10”), these should be
positioned centrally on the oven shelf. Food should not be placed
directly on the floor of the oven. To avoid unnecessary cleaning,
rod shelves which are not in use, should be removed from the
oven.
Temperature Comparison Scale
1
/
2
o
F
Fan Oven
o
C
100
120
130
140
160
170
180
200
210
220
250
2751
2
3
4
5
6
7
8
9
300
325
350
375
400
425
450
475