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COOKING GUIDE
OVEN COOKING GUIDE
The following is intended as a guide and experience may show some slight variation to be necessary to meet individual requirements.
FOOD CONVENTIONAL OVEN FAN FORCED OVEN
Temperature in °C Oven Shelf Position* Time in minutes Temperature in °C Oven Shelf Position* Time in minutes
Scones
Plain or Fruit 220 2 (3) 10 – 15 210 Any 10 – 15
Biscuits
Rolled 170 (180) 2 10 – 15 150 (170) Any 10 – 15
Spooned 190 2 12 – 15 180 Any 12 – 15
Shortbread
Biscuits
160 1 or 2 30 – 35 150 Any 30 – 35
Meringues
Hard – individual 110 2 90 100 Any 90
Soft – Individual 180 2 15 – 20 165 Any 15 – 20
Pavlova – 6 egg 110 (120) 1 75 100 Any 75
Cakes
Patty cakes 190 3 (4) 15 – 20 180 Any 15 – 20
Sponge – 4 egg 180 2 20 – 30 170 Any 20 – 30
Plain Butter Cake 180 2 30 – 40 170 Any 30 – 40 (25)
Rich Fruit Cake 140 (150) 2 180 130 Any 180
Pastry – Shortcrust
Cornish Pasties 200 (200/180) 2 40 – 45 (10/30) 180 (180/160) Any 40 – 45 (10/30)
Custard Tart 200/180
(220/180)
1 (3) 10/20 – 30
(10/35)
190/170
(200/180)
Any 20 – 30
(10/25)
Pastry Choux
Cream Puffs 210 2 25 – 30 200 Any 25 – 30
Yeast Goods
Bread 210 1 25 – 30 200 Any 25 – 30
* Shelf position is counted from the bottom shelf up ie. Bottom shelf position is 1
Where the gas models vary from electric, details for gas cooking is shown in brackets
MEAT PREFERRED TEMPERATURE °C MINUTES PER KG
Beef 200°C Rare 35 – 40 minutes
Medium 45 – 50 minutes
Well Done 55 – 60 minutes
Lamb 200°C Medium 40 minutes
Well Done 60 minutes
Veal 180°C Well Done 60 minutes
Pork 200°C Well Done 60 minutes
POULTRY OR FISH PREFERRED TEMPERATURE °C MINUTES PER KG
Chicken 180°C 40 – 45 minutes
Duck 180 – 200°C 60 – 70 minutes
Turkey 180°C 35 – 40 minutes (less than 10kg)
40 – 45 minutes (more than 10kg)
Fish 180°C 20 minutes
WMAN_540 Upright_Jun11.indd 13 28/06/11 12:07 PM