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Food Temperature (°C) Runner Cooking
Positions Time (mins)
Biscuits 170-200 2 / 3 25-30
Bread, buns, yeast, doughs 200-230 2 35-45
Casseroles 140-170 2 90-180
Cakes - small, Queen Victoria sponge 170-190 2 / 3 18-25
Cakes - madeira, rich fruit 130-180 2 90-150
Choux pastry, eclairs 200-230 2 30-35
Fish 200-230 2 / 3 20-40
Fruit pies, plate tarts, crumbles 180-210 2 50-65
Meringues 90-100 2 90-150
Milk puddings 140-160 2 90-150
Pate, terrine (in baine-marie) 160-180 1 60-90
Pizzas 200-230 2 25-30
Puff pastry, sausage rolls, vol-au-vents 230-260 2 15-25
Quiches, flans 170-200 2 50-60
Scones 230-250 2 / 3 8-12
Souffle 200-230 2 35-45
Stuffed vegetables 230-250 2 35-45
Roast meat & poultry 160-180 2
Yorkshire pudding 200-230 2 40-50
Keep food warm, heat dishes 90-100 2
Cooking Chart - Conventional Oven
Meat and Poultry Roasting Chart
see meat + poultry
roasting chart
Meat Temperature (°C) Cooking Time
Beef 180-200 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 180-200 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 180-200 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 180-200 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 180-200 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 180-200 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose 180-200 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck 180-200 25-35 mins per 1/2kg (lb) + 20 mins
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