Food
Temperature
[°C]
Approx Cook Time
(mins)
Bread 190 - 210 30 - 35
Cakes:
- Small & Queen 160 - 170 18 - 25
- Sponges 160 - 170 20 - 25
- Madeira 140 - 160 60 - 75
- Rich Fruit 130 - 140 120 - 150
- Christmas 130 - 140 180 - 270
Fish 160 - 180 20 - 30
Fruit Pies, Crumbles 170 - 180 30 - 50
Milk Puddings 140 - 160 60 - 90
Pastry:
- Choux 180 - 190 30 - 40
- Shortcrust 180 - 190 25 - 35
- Flaky 180 - 190 30 - 40
- Puff Follow manufacturer´s instructions; Reduce the temper-
ature for Fan oven by 20°C
Plate Tarts 180 - 190 25 - 45
Quiches/Flans 170 - 180 25 - 45
Scones 210 - 230 8 - 12
Roasting: Meat and Poul-
try
160 - 180 see Roasting Chart
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the man-
ufacturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan.
(If present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
MAIN OVEN
ROASTING
Meat Temperature [°C] Cooking Time
Beef/ Beef boned
160 - 180
20-35 minutes per ½ kg
(1lb) and 20-35 minutes
over
Mutton/ Lamb
160 - 180
20-35 minutes per ½ kg
(1lb) and 20-35 minutes
over
16
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