Caple C3246 - Page 18

Instruction manual C324618 Please keep this instruction manual for future reference
TEMPERATURES AND TIMES FOR COOKING WITH
FAN HEAT IN THE MAIN OVEN
DISHES TEMPERATURE TIME
(mins)
SWEET
Short pastry flan
Fruit pie/tart
Shortcake biscuits
Savoury biscuits
190
190
190
190
8-10
25-35
10-15
15-20
MEAT
Slow roast
Quick roast
Meat loaf
170
190
190
12-15
12-15
30-40
POULTRY
Duck 1.5-2kg
Goose 3 kg
Roast chicken
Turkey 5kg
170
180
190
150
120-180
150-210
60-90
240
GAME
Hare
Haunch of venison
180
175
60-90
90-180
› Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to
thaw overnight.
› Frozen poultry should be thoroughly thawed before cooking, the time required depends on
the size of the bird e.g. a large turkey may take up to 48 hours to thaw.
› Adjust the shelf position so the meat or poultry will be in the centre of the oven.
› The times given in the roasting guide are only approximate because the size and age of the
bird will influence cooking times as will the shape of a joint and the proportion of bone.