Specifications
l 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-
20ºC. Also some baked goods may require a slightly reduced cooking time by a few minutes.
l The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
l The meat sections should be used as a guide but may vary according to the size, shape of joint on or off the bone.
l Thaw frozen joints thoroughly before cooking them.
l The times are for open roasting. If covered with foil allow for extra time..
l 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.
l 1kg = 2.2Ib
12
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
1hr 5 mins per kg plus 30 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)