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Shelf positions
are not critical
but ensure that
oven shelves
are evenly
spaced when
more than one
is used.
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Cooking Chart
Food Shelf Cooking Cooking
Position Temp (°C) Time (minutes)
Biscuits 180 - 190 10 - 20
Bread 210 - 220 25 - 30
Casseroles 130 - 140 2½ - 3 h.
Cakes:
- Small and queen 160-170 18 - 25
- Sponges 160 - 170 18 - 20
- Madeira 140 - 150 1¼ - 1½ h.
- Rich Fruit 130 - 140 2¼ - 2½ h.
- Christmas 130 - 140 3 - 4½ h.
- Meringues 90 - 100 2½ - 3 h.
Fish 170 - 190 20 - 30
Fruit Pies and Crumbles 190 - 200 40 - 50
Milk Puddings 130 - 140 1½ - 2 h.
Pastry:
- Choux 190 - 200 30 - 35
- Shortcrust 190 - 200 15 - 20
- Flaky 190 - 200 25 - 40
- Puff 210 - 220 25 - 40
Plate Tarts 180 25 - 45
Quiches/Flans 180 - 210 25 - 45
Scones 210 - 220 8 - 10
Roasting:
Meat & Poultry 160 - 180 see roasting
chart
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When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check the
centre temperature has reached the
required temperature (see table
below).
Roasting Chart
Meat Cooking Time
Beef 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg over 3.5kg (7lb)
Duck 25-35 mins per 1/2kg (lb) + 20 mins
MEAT TEMPERATURES
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C