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z The right hand upper oven is a conventional oven which means that the heating elements are in the top and under
the base of the oven compartment.
z The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
z The meat sections should be used as a general guide but may vary according to the size, shape of joint on or off the
bone.
z Thaw frozen joints before cooking them.
z The times are for open roasting. If covered allow for extra time.
z The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink
continue to cook, checking every 15 minutes.
z Shelves are numbered from the bottom upwards.
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APPROXIMATE COOKING TIME & COMMENTS
FOOD SETTING °C
SHELF
POSITION
Conventional Oven
Fish
190 25 - 30 mins depending on size
Steaks
Whole Fish e.g. trout, mackerel
190 20 - 25 mins depending on thickness
Oven-fried fish 210 - 220 25 mins depending on packet instructions
Salmon (2.7kg) 160 - 170 15 - 18 mins per 450g
180 - 190 30 mins per 450g + 30 mins over (medium rare)
Meat & Poultry
Beef
180 - 190
180 - 190
190 - 200
180 - 190
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
Lamb
Chicken
Pork
Turkey
25 mins per lb + 25 mins over
1
1
/
2
- 3 hours depending on recipe
2 hours
35 mins
45 mins - 1 hour using raw fruit
45 mins - 1 hour
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
190 - 200
150 - 160
160
150
190
190 - 200
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
Conventional Oven • Conventional Oven • Conventional Oven • Conventional Oven
2 or 3
2 or 3
3 or 4
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1
1
1 or 2
1 or 2
1 or 2
2 or 3
2 or 3