20
Using your Range
Cooking Chart
Conventional Oven Convection Oven Approximate Cooking Time
Food Temp
Rack
Position Temp
FISH
375°F 3 350°F Fillets 15-20mins.
375°F 3 350°F Whole 10mins.per lb + 10mins.
375°F 3 350°F Steaks according to thickness.
ROAST MEATS
Beef with bone 325°F 2-3 300°F 20-25mins. per lb + 20-25mins.
400°F 2-3 375°F 15-20mins. per lb + 15-20mins.
Beef without bone 325°F 2-3 300°F 30-35mins. per lb + 30-35mins.
400°F 2-3 375°F 20-25mins. per lb + 20-25mins.
Lamb 325°F 2-3 350°F 30-35mins. per lb + 30-35mins.
400°F 2-3 375°F 25-35mins. per lb + 25-30mins.
Pork 325°F 2-3 300°F 35-40mins. per lb + 35-40mins.
400°F 2-3 375°F 25-30mins. per lb + 25-30mins.
Stued and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F for
remainder.
THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING.
POULTRY
Chicken 325°F 2-3 300°F 20-25mins. per lb + 20-25mins.
400°F 2-3 375°F 15-20mins. per lb + 15-20mins.
Turkey 325°F 1-3 300°F 20-25mins. per lb + 20-25mins.
400°F 1-3 375°F 15-20mins. per lb + 15-20mins.
Stued Poultry - Cook at 390°F or at 390°F for 20mins. then 320°F for remainder. Prepacked (fresh or frozen) follow packers
cooking times
CASSEROLE 300-325°F 2-3 300°F 2-4hrs according to recipe.
YORKSHIRE PUDDING 425°F 4 400°F Large tin 30-35mins. Individual 10-20mins.
CAKES
Rich fruit (7”) 300°F 2 275°F 2
1
/
2
-3hrs.
Cup Cakes 375°F 3 & 5 or 3 350°F 15-25mins.
Scones (British) 425°F 2 & 4 or 3 400°F 10-15mins.
PASTRY
Plate Tart 375°F 2 & 4 350°F 45-50mins. Interchange after 25mins.
Fruit Pie 375°F 2 & 4 350°F 35-40mins. Interchange after 25mins.
Tartlets 375°F 4 350°F 15-20mins. according to size.
Pu Pastry 425°F 2,3 or 4 400°F 20-40mins. according to size.
BREAD 425°F 2 & 4 400°F 20-30mins. according to size.
MERINGUES 230°F 3 225°F 2-2
1
/
2
hrs. according to size.
PUDDINGS
Baked Egg Custard 325°F 3 300°F 45mins.-1hr.
Baked sponge pudding 375°F 3 350°F 40-45mins. according to size.
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