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Cooking Hints
* Put dishes in the centre of the shelf and allow room around the dish for effective heat circulation and
even cooking.
* It is only necessary to pre-heat the ovens for food such as scones, puff pastry, Yorkshire pudding, bread
etc.
* When cooking any recipes not designed for a fan oven, reduce the temperature by about 25
o
C and the
time by about 10 minutes in the hour.
* To avoid fat splashes, cover meat when cooking.
* To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush
lightly with cooking oil.
* If you want to brown the base of a pastry dish, preheat the baking tray for 15 minutes before placing the
dish in the centre of the tray.
* When dishes may boil and spill over during cooking, place them on a baking tray.
* If experiencing condensation during cooking, preheat the oven to a temperature 20-30
o
higher than the
desired temperature before placing food in the oven.
Type of Food Static Oven Fan Oven
Temp (
o
C) Timing Temp (
o
C) Timing
Beef - on the bone
(high heat roasting)
220
Rare: 10min + 15min per 500g
Medium: 10min + 18min per 500g
Well Done: 10min + 25min per 500g
180
Rare: 10min + 15min per 500g
Medium: 10min + 18min per 500g
Well Done: 10min + 25min per 500g
- off the bone
(high heat roasting)
220
Rare: 10min + 12min at 180
o
C per
500g
Medium: 10min + 15min at 180
o
C
per 500g
Well Done: 10min + 20min at
180
o
C per 500g
180
Rare: 10min + 12min at 150
o
C per
500g
Medium: 10min + 15min at 150
o
C
per 500g
Well Done: 10min + 20min at
150
o
C per 500g
- on or off the bone
(Slow Roasting)
160
Medium: 20-25min per 500g
Well Done: 30-35min per 500g
130 - 140
Medium: 20 - 25 min per 500g
Well Done: 30 - 35min per 500g
- Stuffed Joints 160
Medium: 20-25min + 5-10min per
500g
Well Done: 30-35min + 5-10min per
500g
130 - 140
Medium: 20-25min + 5-10mins per
300g
Well Done: 30-35 min + 5-10min
per 500g
- Whole Fillet 230
Rare: 8min per 500g
Medium: 10min per 500g 180 - 190
Rare: 8min per 500g
Medium: 10min per 500g
Veal - Roast
- Stuffed Joints
190
190
15min + 25 - 30min at 180
o
C per
500g
15min + 30 - 35 min at 180
o
C per
500g
160
160
15min + 25 - 30min at 150
o
C per
500g
15min + 30 - 35min at 150
o
C per
500g
Lamb - High Heat Roasting
- Slow Roasting
- Stuffed Joints
230
160
160
Rare: 10min + 10min at 180
o
C per
500g
Medium: 10min + 15min at 180
o
C
per 500g
Well Done: 10min + 20min at
180
o
C per 500g
25min + 25min per 500g
25min + 25min per 500g
180 - 190
130 - 140
130 - 140
Rare: 10min + 10min at 150
o
C per
500g
Medium: 10min + 15 min at 150
o
C
per 500g
Well Done: 10min + 20min at
150
o
C per 500g
25min + 25min per 500g
25min + 25min per 500g
Pork
Stuffed Joints
190
190
30min + 30min per 500g
30min + 35-40min per 500g
150 - 160
150 - 160
30min + 30min per 500g
30min + 35-40min per 500g
Chicken 180 20min + 15-20min per 450g 150 - 160 20min + 15-20min per 450g
Duck
Goose
190
190
20min + 20min per 450g
15min + 15min per 450g
160
160
20min + 20min per 450g
15min + 15min per 450g
20
OVEN COOKING