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TEMPERATURE OVEN TEMPERATURE FUNCTION/FOOD
SETTING ºC DESCRIPTION
Low / 60 Moderately Warm Warming plates/dishes
90 Moderately Warm Slow reheating
120 Warm Shortbread
150 Warm Cakes, reheating
180 Moderate Roasts, biscuits, quiche
210 Moderately Hot Pizza, frittata
240 Hot Scones
Roasting guide
For best results cook all beef, lamb, veal or pork at 200˚C for 15 minutes, then reduce to
180˚C and use the remaining cooking times from the chart below:
MEAT
Approximate time per 500g cooked at
180ºC (after initial 15mins @ 200°C)
Beef – Rare 15 minutes
Beef – Medium 20 minutes
Beef – Well done 25 minutes
Lamb – Medium 20 minutes
Lamb – Well done 25 minutes
Veal – Well done 30 minutes
Pork – Well done 35 minutes
POULTRY
Approximate time per 500g
cooked at 180ºC
Chicken 25-30 minutes
Note: Chicken is cooked when the juices run clear after piercing with a skewer or knife.
Cooking guide