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COOKING GUIDE
Gas oven cooking guide
Temperature Oven shelf Time in
Food in °C position* minutes
Scones Plain or fruit 250 4 10 -12
Biscuits Rolled 180 3 or 4 10 - 15
Spooned 190 3 or 4 10 - 15
Shortbread biscuits 170 3 or 4 20 - 25
Macaroons 160 3 or 4 20 - 30
Meringues Hard - individual 100 3 or 4 60 - 90
Soft - individual 190 - 200 3 or 4 30
Pavlova - 6 egg 120 3 90 - 105
Cakes Patty cakes 230 4 15 - 20
Sponge - 4 egg 190 3 18 - 20
Plain butter cake 180 3 or 4 50 - 70
Nut loaf 180 3 45 - 50
Boiled fruit cake 180 3 60 - 90
Rich fruit cake 150 3 210 - 270
Pastry - shortcrust Cornish pasties 220 / 180 3 or 4 10 / 20 - 30
Custard tart 200 / 180 3 10 / 20 - 30
Steak & kidney pie 220 / 190 3 or 4 15 / 15 - 20
Pastry - choux Cream puffs 220 / 200 3 or 4 20 / 30
Yeast goods Buns 220 3 or 4 20 - 30
Bread 220 3 25 - 30
Puddings Chocolate 180 3 or 4 40 - 50
Cheese souffle - 4 egg 190 3 40 - 50
* Counting from the bottom shelf up.
Roasting meat
1. Place the meat in the oven and set the
temperature between 180°C and 200°C. (It is
recommended to wrap your meats in an oven
roasting bag or foil to prevent fats and oils
from splattering, making it easier to clean
your oven.)
2. Use the grill / oven dish and smokeless grill
insert. Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices
to escape.
4. When the meat is cooked, take the roast out of the oven, wrap in aluminum foil and leave to
stand for about 10 minutes. This will help retain the juices when the meat is carved.
The table shows temperatures and cooking times for different kinds of meat.
These may vary depending on the thickness of the meat or if there is a bone, or stuffing in the
meat.
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a
moderate temperature of 180°C.
2. Place a layer of foil over the fish for about
three quarters of the cooking time.
The table shows temperatures and cooking
times for different kinds of fish and poultry.
These may vary depending on the thickness of
the fish or poultry, or if there is stuffing in the food.
Recommended Minutes per
Meat temperature kilogram
Beef 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200°C Medium 40
Well done 60
Veal 180°C Well done 60
Pork 200°C Well done 60
Poultry
Recommended Minutes per
& fish temperature kilogram
Chicken 180°C 45 - 50
Duck 180 - 200°C 60 - 70
Turkey 180°C 40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180°C 20
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