3
USING THE OVEN
13
U S I N G T H E O V E N
Electric oven cooking guide - Fan forced & multifunction ovens
Temperature
Oven shelf
Time in
Food
in °C
position*
minutes
Scones
Plain or fruit
210
3
10 -12
Biscuits
Rolled
170 - 180
3 or 4
10 - 15
Spooned
170 -180
3 or 4
10 - 15
Shortbread biscuits
150
3 or 4
15 - 20
Macaroons
140
3 or 4
15 - 20
Meringues
Hard - individual
80 - 100
3 or 4
60 - 90
Soft - individual
180
3 or 4
30 - 45
Pavlova - 6 egg
110 - 120
3
90
Cakes
Patty cakes
180
3 or 4
15 - 20
Sponge - 4 egg
170 - 180
3
18 - 20
Plain butter cake
170 - 180
3
50 - 60
Nut loaf
170
3
45 - 50
Boiled fruit cake
160 - 170
3
60 - 90
Rich fruit cake
140
3
180 - 210
Pastry - shortcrust
Cornish pasties
200 / 180
3 or 4
10 / 30
Custard tart
180 / 160
3
10 / 30
Steak & kidney pie
210 / 180
3 or 4
15 / 30 - 40
Pastry - choux
Cream puffs
220 / 180
3 or 4
20 / 30
Yeast goods
Buns
200
3 or 4
20 - 30
Bread
190
3
25 - 30
Puddings
Chocolate
170
3 or 4
40
Cheese souffle - 4 egg
180
3
35
* 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
