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Food Temperature Runner Cooking
Positions Time (mins)
Biscuits 160-190 1-3 18-25
Bread, buns, yeast, doughs 170-210 1-3 35-45
Casseroles 140-170 2 90-180
Cakes - small, Queen Victoria sponge 160-180 1-3 20-28
Cakes - madeira, rich fruit 130-150 2 90-150
Choux pastry, eclairs 170-200 1-3 30-35
Fish 160-190 2 20-40
Fruit pies, plate tarts, crumbles 170-200 2-3 50-65
Meringues 70-90 1-3 90-150
Milk puddings 130-150 2 90-150
Pate, terrine (in baine-marie) 160-180 2 60-90
Pizzas 180-200 1-3 25-30
Puff pastry, sausage rolls, vol-au-vents 200-230 1-3 20-35
Quiches, flans 170-200 1-3 50-60
Scones 210-230 1-3 8-12
Souffle 170-200 2 35-45
Stuffed vegetables 160-190 2 35-45
Roast meat & poultry 160-180 2
Yorkshire pudding 200-220 2-3 40-50
Keep food warm, heat dishes 80-90 1-3
OVEN COOKING CHART
COOKING CHART
MEAT AND POULTRY ROASTING CHART
Meat Temperature Cooking Time
Beef 160-180 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 160-180 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 160-180 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 160-180 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 160-180 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 160-180 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose 160-180 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb) + 15 mins per 1/2kg
Duck 160-180 25-35 mins per 1/2kg (lb) + 20 mins
see meat + poultry
roasting chart