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Conventional Oven Cooking Chart
Using the top element only
This function is suitable for finishing cooked
dishes such as lasagne, shepherd’s pie and
cauliflower cheese.
Using the bottom element only
This function is particularly useful when blind-
baking pastry. It can also be used to finish of
quiches or flans to ensure that the pastry base
is cooked through.
Food Temp °C Shelf Position Minutes
Meat
Roast Pork 225 4/5 60-80
Roast Beef 250 4/5 50-60
Roast Veal 225 4/5 60-80
Roast Lamb 225 4 40-50
Roast Hare 250 4/5 40-50
Roast Rabbit 250 4 60-80
Roast Turkey 250 4 50-60
Roast Goose 225 4 60-70
Roast Duck 250 4/5 45-60
Roast Chicken 250 4/5 40-45
Fish
200-225 3 15-25
Pastry
Fruit Pie 225 3 35-40
Tea Cake 175-200 3 50-55
Brioches 175-200 3 25-30
Sponge Cake 220-250 3 20-30
Ring Cake 180-200 3 30-40
Sweet Puff Pastries 200-220 3 15-20
Raisin Loaf 250 3 25-35
Strudel 180 3 20-30
Apple Fritters 200-220 3 15-20
Toast Sandwich 250 4 5
Bread 220 4 30
Pizza 220 3 20