REMARK:
• For beef, veal, pork and turkey roasts, with bones or rolled, add about 20 minutes to the times shown in
the table.
• The indication suggested on the table for the use of the steps is the preferential one in the case of the
cooking of several ailments
• The times indicated in the table refer to the cooking of one ailment only for more than one ailment, the
cooking times should be increased by 5-10 minutes.
Table of cooking times
Nature of food Guide No Oven Temp
o
C Time
Minutes
FOOD
Long cooking roast
Quick cooking roast
Fowl (Guinea hen, duck etc)
Poultry
Game
Fish
2
2
1
2
1
1
220-250
225-250
210-250
180-190
200-225
180-200
Dep on qty
50-60
150-180
50-60
Dep on qty
20-25
PASTRIES
Christmas Cake
Plum-cake
Base only
Orange cake
Base only
Savoy biscuits
Brioches
Puff Pastry
Sponge Cake
Meringues
Cream Puff Pastry
Fruit Cake (unleavened pastry)
Fruit Cake (leavened pastry)
Base only
“
“
2
2
2
2
1
2
2
2
160-200
170-180
170-180
200
215-230
215
200-215
140
215-230
250
230
60-70
90-100
80-100
40-45
35-40
30-40
30-35
60-80
30
30-35
20-30
Table of grill cooking times
Nature of food
Qty.Kg Guide No Temp
o
C Pre-heat
time in
minutes
Time in
mins
Veal cutlet
Lamb cutlet
Liver
Chopped meat roulades
Veal heart
Roast in the net
Half chicken
Fish fillet
Stuffed tomatoes
1
“
“
“
“
“
“
“
“
“
“
3
“
“
“
“
“
“
“
“
“
“
250
o
C
“
“
“
“
“
“
“
“
“
“
5
“
“
“
“
“
“
“
“
“
“
8-10
12-15
10-12
12-15
12-15
20-25
20-25
12-15
10-12
www.aabco.com.au
12 Citrus Street, Braeside, Vic. 3195
Tel: 9587 8799
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