Technical data

z The lower oven is a fan oven which means the air is circulated to create an even temperature throughout the oven.

In most cases this means that food requires a lower temperature when cooked in this oven, by approximately 10 -

20°C. Also some baked goods may require a slightly reduced cooking time.

z The cooking charts are a general guide but times and temperatures may vary according to individual recipes.

z The meat sections should be used as a general guide but may vary according to the size, shape of joint on or off the

bone.

z Thaw frozen joints thoroughly before cooking them.

z The times are for open roasting. If covered allow for extra time.

z The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink

continue to cook checking every 15 minutes until juices run clear.

z 1kg = 2.2 lb

APPROXIMATE COOKING TIME

FOOD SETTING °C

SHELF

POSITION

Lower Oven (Fanned)

35 mins per kg plus 15 mins

Roasting meat

170 2 or 3 Rare

45 mins per kg plus 20 mins

Beef

170 2 or 3 Medium

55 mins per kg plus 30 mins

170 2 or 3 Well Done

55 mins per kg plus 20 mins

Lamb 170 - 180 2 or 3 Well Done

1 hr 5 mins per kg plus 25 mins

Pork 170 - 180 2 or 3 Well Done

Poultry

45 mins per kg plus 15 mins

180 - 190 2 or 3Chicken

40 mins per kg plus 10 mins

Turkey 170 3 Up to 4kg

30 mins per kg plus 20 mins

Over 4kg

25 - 40 mins

Yorkshire Pudding

190 - 200 Any

15 - 25 mins

Individual

Large

190 - 200 Any

Lower Oven (Fanned) • Lower Oven (Fanned)• Lower Oven (Fanned)