Cooking charts
The recommendations in the following charts are guidelines. A lot of factors affect the exact time and temperature required for baking, roasting and grilling. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and cook times to achieve the best possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking function.
Recommended method
Alternative method
Not recommended
Baked Goods
| Baked good | Fan Forced | Fan Bake | Bake | Pastry Bake | Classic Bake |
|---|---|---|---|---|---|
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Biscuits- single tray |
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Biscuits- multi tray |
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Chewy choc. chip biscuits |
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Slices/Squares |
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Chocolate cake |
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Fruit cake |
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Sponge |
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Muffins - single tray |
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Muffins - multi tray |
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Meringues |
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Bread/Rolls |
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Pastries
| Pastry | Fan Forced | Fan Bake | Bake | Pastry Bake | Classic Bake |
|---|---|---|---|---|---|
| Apple Pie | |
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| Quiche | |
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Custard tart |
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Phyllo/Flaky/Puff/Choux |
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Meat, fish and poultry
|
Meat, fish or poultry |
Fan Forced | Fan Bake | Bake | Pastry Bake | Classic Bake |
|---|---|---|---|---|---|
|
Roast beef/pork/lamb |
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Roast chicken - whole |
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Roast chicken - pieces |
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Roast turkey |
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Steak/Chops/Cutlets |
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Fish - whole |
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Fish - fillets |
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Meat, fish and poultry continued...
|
Meat, fish or poultry |
Roast | Grill | Maxi Grill | Fan Grill |
|---|---|---|---|---|
|
Roast beef/pork/lamb |
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Roast chicken - whole |
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Roast chicken - pieces |
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Roast turkey |
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Steak/Chops/Cutlets |
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Fish - whole |
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Fish - fillets |
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Family favourites
| Family favourites | Fan Forced | Fan Bake | Bake | Pastry Bake | Classic Bake |
|---|---|---|---|---|---|
|
Pizza |
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Casserole |
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Lasagne |
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Meatloaf |
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Complete oven meals |
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Vegetables - roasted |
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Vegetables - grilled |
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Family favourites continued...
| Family favourites | Roast | Grill | Maxi Grill | Fan Grill |
|---|---|---|---|---|
|
Pizza |
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Casserole |
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Lasagne |
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Meatloaf |
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Complete oven meals |
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Vegetables - roasted |
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Vegetables - grilled |
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Fan Forced
| Baked Goods |
Time (min) |
Temp °C |
Shelf (single; multi) |
|---|---|---|---|
|
Biscuits |
13-18 |
175-180 |
4;6&3 |
|
Chewy chocolate chip biscuits |
15-20 |
170-180 |
4;6&3 |
|
Vanilla cake |
30-40 |
170-175 |
3 |
|
Squares/Slices |
25-30 |
170-180 |
4 |
|
Shortbread |
22-30 |
150-155 |
4 |
|
Cake - butter/choc |
45-55 |
170-175 |
3 |
|
Cake - fruit rich |
4-5 hrs |
140-150 |
3 |
|
Cake - fruit light |
85-95 |
155-165 |
3 |
|
Muffins |
10-15 |
200-210 |
4;6&3 |
|
Meringues |
50-60 |
120-130 |
3 |
|
Scones |
12-15 |
200-220 |
4;6&3 |
|
Bread/Rolls |
25-35 |
195-210 |
4 |
| Pastry |
Time (min) |
Temp °C |
Shelf (single; multi) |
|---|---|---|---|
|
Phyllo |
15-25 |
190-200 |
4 |
|
Flaky/Puff |
25-35 |
190-200 |
3 |
|
Quiche |
20-30 |
175-190 |
3 |
|
Meat pie |
40-50 |
180-190 |
3 |
|
Lemon meringue pie |
20-30 |
170-180 |
3 |
|
Apple pie |
35-45 |
175-180 |
3 |
|
Choux pastry |
35-40 |
200-210 |
3 |
| Family favourites |
Time (min) |
Temp °C |
Shelf (single; multi) |
|---|---|---|---|
|
Lasagne |
30-40 |
175-190 |
3 |
|
Pizza |
10-15 |
225-230 |
3 |
|
Meatloaf |
80-90 |
175-190 |
4 |
|
Chicken pieces |
50-60 |
175-190 |
3 |
|
Casserole |
55-70 |
170-190 |
3 |
| Vegetables |
Time (min) |
Temp °C |
Shelf (single; multi) |
|---|---|---|---|
| Roasted | 30-45 | 190-200 |
3 |
Fan Bake
| Baked Goods |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Biscuits |
8-12 |
170-175 |
4 |
|
Chewy chocolate chip biscuits |
12-18 |
160-165 |
4 |
|
Vanilla cake |
30-35 |
170-175 |
4 |
|
Squares/Slices |
20-25 |
175-180 |
3 |
|
Shortbread |
25-35 |
140-150 |
3 |
|
Cake - butter/choc |
50-60 |
160-175 |
2 |
|
Cake - fruit rich |
3-6 hrs |
125-150 |
2 |
|
Cake - fruit light |
2-21⁄2 hrs |
130-150 |
2 |
|
Sponge |
20-25 |
160-175 |
4 |
|
Muffins |
10-15 |
200-220 |
5 |
|
Meringues |
60-70 |
100-110 |
3 |
|
Scones |
10-12 |
200-220 |
4 |
|
Bread/Rolls |
15-30 |
200-220 |
4 |
| Pastry |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Phyllo |
15-25 |
190-200 |
3 |
|
Flaky/Puff |
20-30 |
185-200 |
3 |
|
Quiche |
20-25 |
175-200 |
2 |
|
Meat pie |
30-40 |
190-195 |
2 |
|
Lemon meringue pie |
30-40 |
175-180 |
3 |
|
Apple pie |
25-30 |
190-200 |
2 |
|
Choux pastry |
30-35 |
200-210 |
2 |
| Family favourites |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Lasagne |
40-50 |
175-180 |
4 |
|
Pizza |
12-16 |
195-200 |
2 |
|
Meatloaf |
55-65 |
175-180 |
4 |
|
Chicken pieces |
30-40 |
175-190 |
3 |
|
Casserole |
50-60 |
175-190 |
3 |
| Vegetables |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
| Roasted | 30-45 | 190-200 | 3 |
Bake
| Baked Goods |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Biscuits |
8-12 |
175-185 |
4 |
|
Chewy chocolate chip biscuits |
12-18 |
165-175 |
4 |
|
Vanilla cake |
30-35 |
165-175 |
4 |
|
Squares/Slices |
20-30 |
175-190 |
4 |
|
Shortbread |
25-35 |
150-160 |
3 |
|
Cake - butter/choc |
50-60 |
160-180 |
4 |
|
Cake - fruit rich |
4-6 hrs |
135-150 |
4 |
|
Cake - fruit light |
2-21⁄2 hrs |
150-160 |
4 |
|
Sponge |
20-40 |
170-190 |
4 |
|
Muffins |
10-15 |
200-225 |
4 |
|
Meringues |
60-70 |
120-130 |
3 |
|
Scones |
10-12 |
210-220 |
5 |
|
Bread/Rolls |
15-30 |
200-220 |
4 |
| Pastry |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Phyllo |
20-30 |
190-200 | 4 |
|
Flaky/Puff |
20-30 |
200-210 | 4 |
|
Quiche |
20-30 |
175-200 |
3 |
|
Meat pie |
30-40 |
175-200 |
3 |
|
Lemon meringue pie |
35-40 |
175-200 |
3 |
|
Apple pie |
25-35 |
200-210 |
3 |
|
Choux pastry |
35-45 |
175-190 |
4 |
| Family favourites |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Lasagne |
40-50 |
175-190 |
4 |
|
Pizza |
12-18 |
200-210 |
3 |
|
Meatloaf |
55-65 |
175-180 |
4 |
|
Chicken pieces |
30-40 |
175-190 |
4 |
|
Casserole |
70-90 |
175-180 |
4 |
| Vegetables |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
| Roasted |
35-50 |
190-200 |
4 |
Pastry Bake
| Baked goods | Time (min) | Temp °C | Shelf |
|---|---|---|---|
| Biscuits |
8-10 |
170-175 |
3 |
| Oat Biscuits |
12-15 |
160-165 |
3 |
|
Squares/slices |
15-20 |
160-175 |
2 |
|
Shortbread |
20-25 |
130-140 |
3 |
|
Pizza |
15-20 |
225-250 |
3 |
| Pastry | Time (min) | Temp °C | Shelf |
|---|---|---|---|
| Quiche |
20-30 |
200-220 |
4 |
|
Meat pie |
30-40 |
180-190 |
4 |
|
Lemon meringue pie |
15-20 |
170-180 |
4 |
Classic Bake
| Baked goods |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
| Sugar Biscuits |
9-11 |
170-175 |
3 |
|
Oat biscuits |
10-15 |
160-165 |
3 |
|
Squares/slices |
15-20 |
160-175 |
2 |
|
Shortbread |
20-25 |
140-150 |
3 |
| Pastry |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
| Quiche |
20-30 |
200-220 |
4 |
|
Meat pie |
30-40 |
180-190 |
4 |
|
Lemon meringue pie |
15-20 |
170-180 |
4 |
|
Custard tart |
10 then 30 |
220 then 150 |
2 |
Maxi Grill & 
Grill
| Beef |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Steaks - rare |
8-10 | Hi | 7 |
|
Steaks - medium |
10-15 | Hi | 6 |
|
Minced - burgers |
12-15 | Hi | 6 |
|
Minced - meatballs |
12-15 | Hi | 6 |
| Lamb |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Chops - medium |
15-20 | Hi | 7 |
|
Chops - well done |
20-25 | Hi | 7 |
| Pork |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Chops - well done |
15-20 | Hi | 7 |
|
Ham steak |
15-20 | Hi | 6 |
|
Bacon |
4-7 | Hi | 7 |
| Chicken |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Boneless pieces |
15-20 | Hi | 5 |
| Sausages |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Sausages |
10-15 | Hi | 6 |
| Fish |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Fillets |
8-12 | Hi | 6 |
|
Whole |
15-20 | Hi | 6 |
| Vegetables |
Time (min) |
Grill setting |
Shelf |
|---|---|---|---|
|
Grilled |
10-20 | Hi | 6 |
Fan Grill
|
Beef |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Minced - burgers |
15-20 | 220-225 | 6 |
|
Minced - meatballs |
10-15 | 190-210 | 6 |
|
Lamb |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Chops - medium |
15-20 | 200-225 | 6 |
|
Chops - well done |
20-25 | 200-225 | 6 |
|
Rack - medium |
20-30 | 200-210 | 6 |
|
Pork |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Chops - well done |
20-25 |
190-210 | 6 |
|
Ham steak |
15-20 |
220-225 | 6 |
|
Bacon |
10-15 | 220-225 | 7 |
|
Chicken |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
| Whole |
30-35 per |
170-180 |
3 |
|
Boneless pieces |
30-50 |
175-190 |
5 |
|
Sausages |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Sausages |
10-15 |
190-200 |
6 |
|
Fish |
Time (min) |
Temp °C |
Shelf |
|---|---|---|---|
|
Fillets |
8-12 |
200-220 |
6 |
|
Whole |
15-20 |
200-220 |
4 |
Roasting Meat
We recommend you use the cooking probe to accurately judge when meat is cooked to your preference. ‘Time per pound/450 g’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with Roast, Fan Bake, and Fan Grill will take less time than with Bake.
|
Beef |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
Boneless roast - rare |
18-32 |
160-170 |
54-60 |
3 |
Roast |
|
Boneless roast - medium |
25-40 |
160-170 |
65-70 |
3 |
Roast |
|
Boneless roast - well done |
30-55 |
160-170 |
74-79 |
3 |
Roast |
|
Prime or standing rib roast - rare |
15-30 |
160-170 |
54-60 |
3 |
Roast |
|
Prime or standing rib roast - medium |
20-35 |
160-170 |
65-70 |
3 |
Roast |
|
Prime or standing rib roast - well done |
25-40 |
160-170 |
74-79 |
3 |
Roast |
|
Leg of lamb |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
With bone - medium |
18-28 |
160-170 |
65-70 |
3 |
Roast |
|
With bone - well done |
20-33 |
160-170 |
74-79 |
3 |
Roast |
|
Boneless - medium |
20-35 |
160-170 |
65-70 |
3 |
Roast |
|
Boneless - well done |
25-45 |
160-170 |
77-79 |
3 |
Roast |
|
Veal |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
Medium |
20-43 |
160-170 |
65-70 |
3 |
Roast |
|
Well done |
25-45 |
160-170 |
77-79 |
3 |
Roast |
|
Chicken |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
Whole |
15-20 | 175-190 | 82 | 3 |
Fan Forced |
|
Turkey |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
With stuffing - well done |
17-22 | 165-175 | 82 | 1 |
Fan Forced |
|
Well done |
15-20 | 150-165 | 82 | 1 |
Fan Forced |
|
Pork |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
Boneless roast - medium |
25-40 | 170-175 | 63-68 | 3 |
Fan Bake |
|
Boneless roast - well done |
30-45 | 170-175 | 74-79 | 3 |
Fan Bake |
|
Venison* |
Time |
Oven Temp °C |
Probe Temp °C |
Shelf |
Best Mode |
|---|---|---|---|---|---|
|
Rare |
71⁄2 per 2.5 |
225 | 49-54 | 4 |
Fan Bake |
|
Medium rare |
9 per 2.5cm of thickness |
225 | 54-60 | 4 |
Fan Bake |
* Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison rises more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than other rare or medium rare meats.