Belling Db1000DF - Temperature Conversion Scale

Puff Pastry
Yes
200/210
Time dependent on size & filling
1 Up
Yorkshire Pudding
Yes
200/210
30-40 mins
Individual Yorkshire Pudd‟s
Yes
200/210
20-30 mins
2 Up
Milk Pudding
Yes
130/140
90-120 mins
Baked Custard
Yes
140/150
40-50 mins
Bread
Yes
200/210
30-45 mins
Meringues
Yes
100
150-180 mins
Meat
Conventional Oven (Top & Base Heat)
Food
Pre-heat
Temp ºC
Time (approx)
Shelf Position
Beef/Lamb (Slow roast)
Yes
170/180
35 mins per 450g (1 lb) + 35 mins over
2 Up
Beef/Lamb (Foil covered)
Yes
190/200
35-45 mins per 450g (1 lb)
Pork (Slow roast)
Yes
170/180
40 mins per 450g (1 lb) + 40 mins over
Pork (Foil covered)
Yes
190/200
40 mins per 450g (1 lb)
Veal (Slow roast)
Yes
170/180
40-45 mins per 450g (1 lb) + 40 mins over
Veal (Foil covered)
Yes
190/200
40-45 mins per 450g (1 lb)
Poultry/Game (Slow roast)
Yes
170/180
25-30 mins per 450g (1 lb) + 25 mins over
Poultry/Game (Foil covered)
Yes
190/200
25-30 mins per 450g (1 lb)
Casserole Cooking
Yes
150
2-2½ hrs
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third.
2. Never allow foil to touch sides of oven.
3 Never cover oven interior with foil.
4 Never cover shelves with foil
Note: If soft tub margarine is used for cake making, we would recommend using the all in one method and to
reduce the temperature by 10ºC.
Temperatures recommended in this chart refer to cakes made with block margarine or butter only.
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 a joint, or the thickest part of poultry thighs, during the cooker period.
The meat thermometer will indicate when the required internal temp has been reached.
Beef: Rare: 60ºC Lamb: 80ºC Poultry: 90ºC
Medium: 70ºC Pork: 90ºC
Well Done: 75ºC Veal: 75ºC
Ham: 75ºC
Temperature Conversion Scale
Approximate Oven Temperature
Conversion Chart
30