Small Oven Cooking Guide
Conventional Oven (Top & Base Heat)
Sponge Sandwich (Fatless)
Semi-rich Fruit Cakes (7”)
Time dependent on size & recipe
Time dependent on size & filling
Time dependent on size & filling
Individual Yorkshire Pudd’s
Conventional Oven (Top & Base Heat)
35 mins per 450g (1 lb) + 35 mins over
35-45 mins per 450g (1 lb)
40 mins per 450g (1 lb) + 40 mins over
40-45 mins per 450g (1 lb) + 40 mins over
40-45 mins per 450g (1 lb)
Poultry/Game (Slow roast)
25-30 mins per 450g (1 lb) + 25 mins over
Poultry/Game (Foil covered)
25-30 mins per 450g (1 lb)
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
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