Operating Instructions

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Type of meat Cuts of meat Time/kg Oven Temperature
Beef Standing rib, Rolled
rib, Sirloin, Bolar Blade,
Corned Topside
Fillet, Scotch Fillet
60 minutes per kg
40 mins per kg
180 - 200 C
180 - 200 C
Veal Shoulder or leg (with
bone or rolled)
40-50 minutes per kg 180 - 200 C
Lamb Leg, Shoulder (loin or
rolled)
40-50 minutes per kg 180 - 200 C
Pork Leg Loin 90 minutes per kg 220 - 230 for the rst 15
minutes, then reduce to
180 - 200 C for remainder of
the cooking time.
Chicken Whole or pieces 30 minutes per 500g 180 - 200 C
Duck 1.4 - 1.9 kg 30 minutes per 500g
+ 35 minutes extra
180 - 200 C
Turkey 2.5-10.0 kg 30 minutes per 500g
+ 35 minutes extra
180 - 200 C
Turkey should be well basted
and turned during cooking.
Fish Whole or Fillets 10 minutes per 500g 170 - 190 C
In Normal Oven mode, fish
should be covered for the
first 3/4 of the cooking time
to help retain moisture.
Foods Suitable General Times Oven Temperature
Small meringues, pavlova, baked custard,
re-heating
50 - 60 mins 130°C and under
Fruit cake 85 - 95 mins 130°C - 150°C
Casseroles, deep butter cakes 30 - 45 mins 150°C - 180°C
Shallow butter cakes, sponges, biscuits, meat
loaf, baked fish
30 - 40 mins 180°C - 200°C
Swiss roll, patty cakes, rock cakes, shortcrust
pastry
8 - 10 mins 200°C - 230°C
Scones, choux pastry 10 - 12 mins 230°C and over
Temperature Guide
Temperature Guide For Other Foods
Temperature Guide For Meats
oven_inb_care.indd 27 25/02/2008 15:23:25