Meat/Poultry
QUICK ROASTING SLOW ROASTING
Beef
(on the bone)
allow 15 mins per
0.5kg (1 lb)
allow 20 mins per
0.5kg (1 lb)
Beef
(no bones)
allow 20 mins per
0.5kg (1 lb)
allow 30 mins per
0.5kg (1 lb)
Mutton, Lamb
allow 20 mins per
0.5kg (1 lb)
allow 30 mins per
0.5kg (1 lb)
Veal, Pork
allow 25 mins per
0.5kg (1 lb)
allow 35 mins per
0.5kg (1 lb)
Chicken
45 - 90 mins acc. to
size and age
60 to 120 mins acc.
to size and age
Goose, Duck,
Turkey
15 mins per 0.5kg
(1 lb) plus 15 mins
20 mins per 0.5kg
(1 lb) plus 15 mins
MEAT
Thermostat
Setting
o
C
Runner
Position
Time
Note
Meat Roast
(Fast)
210
according to weight 1 & 2
Meat Roast
(Slow)
160
according to weight 1 & 2
Poultry
(Slow)
160
according to weight 1 & 2
Braising
145
30 mins per 0.5kg
(1lb) + 30 mins.
Casseroles
120
1
1
/
2
to 3 hours
PUDDINGS
Thermostat
Setting
o
C
Runner
Position
Time
Note
Custard
145
40 to 60 minutes
3 & 4
Milk
120
45 to 90 minutes
3 & 4
Yorkshire
Pudding
225
40 to 50 minutes
3 & 4
PASTRY
Thermostat
Setting
Runner
Position
Time
Note
Fruit Pies
210
30 to 40 minutes
3 & 4
Plate Pies
210
40 to 50 minutes
3 & 4
Puff and
Rough Puff
225 - 250
10 to 15 minutes
3 & 4
Sausage
Rolls
225 - 250
20 to 25 minutes
3 & 4
Scones
250
10 to 15 minutes
3 & 4
CAKES
Thermostat
Setting
Runner
Position
Time
Note
Slab Cake
(Rich)
120
5
Slab Cake
(Plain)
145
5
Queen
Cakes
200
15 to 20 minutes
3 & 4
Sponge
Sandwich
200
20 to 25 minutes
3 & 4
Very Rich
Cakes(Xmas)
145
2 to 3 hours
5
Bread Rolls
225 - 250
15 to 25 minutes
5
SUGGESTIONS FOR ROASTING MEAT
1. High Temperature Method (FAST)
Times are for average requirements. The quality and
shape of meat will affect the time required.
2. Low Temperature Method (SLOW)
This requires a longer cooking time but reduces loss
in weight and allows more even cooking. This method
is preferable for less tender joints.
3. Baking on ONE Shelf
When cooking small cakes, scones, etc, in small
quantities, position the grid shelf on runner 2 or 3.
4. Baking onTWO Shelves (Small cakes etc)
For larger quantities of cakes, scones etc, which
necessitates two shelf cooking. use runners 2 and 4.
Normally the top tray will have to be removed from the
oven first, the lower tray being moved up to the
vacated position.
5. Milk Puddings, etc.
Milk puddings, including Yorkshire can also be
cooked on two shelves. Both can normally be taken
out of the oven at the same time if interchanged half
way through.
6. Baking Large Cakes - Fruit Cakes in Large Tins
These can be cooked on two shelves. It is advisable
to interchange the upper and lower tins halfway
through the estimated cooking times, thus enabling
both to be cooked in about the same time, and
lessening the chances of over or undercooking.
Average Cooking Times and Settings
The oven should be pre-heated for 40 minutes at the
appropriate gas mark setting before food is inserted.
These values are approximate and will generally be
found to be satisfactory in normal conditions.
3
for
single
shelf,
3
or
5
for
two
shelves
2 for
single
tray,
2 and 4
for two
trays
2
for
single
tray,
2
and
4
for
two
trays
5
3
5
5
as
for
pastry
