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The weight of stuffing should be added to the oven ready weight of the meat / poultry to calculate roasting times. NOTE: Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switch ON, then the grill element will become hot. The correct positioning of food is indicated in the temperature charts. OVEN COOKING CHART - BAKING It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. Conventional Oven Fan Oven Meat Preheat Temperature°C Time (approx.) Position inOven frombottomMeat PreheatTemperature° C Time (approx.) BeefYes190/20025-30 mins per 450g(1 lb) + 25 mins over. In meat pan onrunner 2 Beef No160/180 20-25 mins per 450g(1 lb) + 20 mins extraLamb Yes190/200 25-30 mins per 450g(1 lb) + 25 mins over. LambNo160/18025 mins per 450g(1 lb) + 25 mins extraPorkNo160/18025 mins per 450g(1 lb) + 25 mins extraPorkYes190/20030-35 mins per 450g(1 lb)+ 30 mins overVealYes190/20025-35 mins per 450g(1 lb) + 30 mins overVealNo160/17025-30 mins per 450g(1 lb) + 25 mins extraPoultry/Gameup to 4kg (8lb) Yes180/19020-25 mins per 450g(1 lb) + 20 mins overChicken/ Turkeyup to 4kg (8 lb) No160/18018-20 mins per 450g(1 lb) + 20 mins extraTurkey up to5.5kg (12lb)Turkey over5.5kg (12lb) YesYes19018022 mins per 450g (1 lb) eg. 5.5kg (11lb) = 242 mins18 mins per 450kg (1 lb)eg. 10kg (22lb) = 352 minsRunner 2 Turkey up to 5.5kg( 12 lb)Over 5.5kg (2lb) No150-160150 13-15 mins per 450g (1 lb)e.g. 5kg (11lb) =143-165 mins12 mins per 450g (1 lb) e.g. 10kg (22lb) = 264 minsCasseroleCooking Yes 140/160 2-2 1 / 2 hrs Runner 3 Casserole Stews No 140-150 1 1 / 2 - 2 Hrs If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of ajoint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp hasbeen reached. Beef - Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90° C Well Done: 75°C Veal: 75° C OVEN COOKING CHART - BAKING Conventional Oven Cooking Position in Ovenfrom bottomRunner 3Runner 3Runner 3Runner 3Runner 3Runner 2Runner 3Runner 2Runner 2 & 5Runner 3Runner 3Runner 2Runner 2Runner 2Runner 1 Temperature and Time220/230°C approx. 10-15 mins. 180/190°C approx. 20-25 mins. 170/180°C 6 1 /2”–7” tins approx. 20-25 mins. 190/200°C 7” tins 15-20 mins. 190/200°C approx. 10-15 mins. 130/140°C depending on use. 160/170°C 7”- 8” tins 11 / 4 –1 1 / 2 hours190/200°C depending on use220°C approx. depending on use200/210°C 30-45 mins. 210/220°C approx. 20-25 mins. 150/160°C approx. 2 – 21 / 2 hours150/160°C approx. 45-55 mins. 230°C 50-60 mins reducing to 210/220°C230°C 45-50 mins first 10 minutes100/110°C Large 31 / 2 – 4 1 / 2 hours Small 21 / 2 – 3 hours Preheat YesYesYesYesYesYes YesYesYesYesYesYesYesYesYes Fan Oven Cooking Temperature and Time 210/220°C approx. 8-10 mins. 160/170°C approx. 15-20 mins. 160/170°C approx. 20-25 mins. 160/170°C approx. 15-20 mins. 170/180°C approx. 12-15 mins. 120/130°C dependent on use140/150°Capprox. 11 /4-1 1 / 4 hrs. 180/190°C approx. 45-50 mins. 190/200°C dependent on use170/180°C approx. 40-45 mins. 180/190°C approx. 20-25 mins. 130/140°Capprox. 11 /4-2 1 / 4 hrs. 140/150°C approx. 40-50 mins. 200/210°C approx. 45-50 mins. 70/80°C approx. 3-4 hrs. PreheatYes NoNoYesYesNoNoNoNoYesYesNoNoYesNo Food Scones Small CakesVictoria SandwichSponge Sandwich(Fatless) Swiss RollRich Fruit Cakes Semi-rich CakesShortcrust PastryPuff PastryYorkshire PuddingIndividual YorkshirePuddingsMilk PuddingBaked CustardBreadMeringues Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. THE ‘SLOW COOK’ SETTING With the fanned oven thermostat set to 90° the oven can be used for slow cooking - The ‘Slow Cook’ setting. PREPARING FOOD FOR SLOW COOKING 1. All dishes cooked by the ‘Slow Cook’ setting should be cooked for a minimum 6 hours. They will ‘hold’ at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. 2. Joints of meat and poultry should be cooked at 170° for 30 minutes before turning to the ‘Slow Cook’ setting and never be cooked lower than the middle shelf position. 3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the ‘Slow Cook’ setting. 4. Always stand covered joints on a rack over the meat tin to allow good air circulation. 5. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88°C. 6. This method is unsuitable for stuffed meat and stuffed poultry. 7. A...
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