21Using your RangeCooking chartConventional Oven Convection Oven Approximate Cooking TimeFood TempRackPosition TempFISH375°F 3 350°F Fillets 15-20mins.375°F 3 350°F Whole 10mins.per lb + 10mins.375°F 3 350°F Steaks according to thickness.ROAST MEATSBeef with bone 325°F 2-3 300°F 20-25mins. per lb + 20-25mins.400°F 2-3 375°F 15-20mins. per lb + 15-20mins.Beef without bone 325°F 2-3 300°F 30-35mins. per lb + 30-35mins.400°F 2-3 375°F 20-25mins. per lb + 20-25mins.Lamb 325°F 2-3 350°F 30-35mins. per lb + 30-35mins.400°F 2-3 375°F 25-35mins. per lb + 25-30mins.Pork 325°F 2-3 300°F 35-40mins. per lb + 35-40mins.400°F 2-3 375°F 25-30mins. per lb + 25-30mins.Stuffed and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F forremainder.THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING.POULTRYChicken 325°F 2-3 300°F 20-25mins. per lb + 20-25mins.400°F 2-3 375°F 15-20mins. per lb + 15-20mins.Turkey 325°F 1-3 300°F 20-25mins. per lb + 20-25mins.400°F 1-3 375°F 15-20mins. per lb + 15-20mins.Stuffed Poultry - Cook at 390°F or at 390°F for 20mins. then 320°F for remainder. Prepacked (fresh or frozen) followpackers cooking timesCASSEROLE 300-325°F 2-3 300°F 2-4hrs according to recipe.YORKSHIRE PUDDING 425°F 4 400°F Large tin 30-35mins. Individual 10-20mins.CAKESRich fruit (7”) 300°F 2 275°F 21/ 2 -3hrs.Cup Cakes 375°F 3 & 5 or 3 350°F 15-25mins.Scones (British) 425°F 2 & 4 or 3 400°F 10-15mins.PASTRYPlate Tart 375°F 2 & 4 350°F 45-50mins. Interchange after 25mins.Fruit Pie 375°F 2 & 4 350°F 35-40mins. Interchange after 25mins.Tartlets 375°F 4 350°F 15-20mins. according to size.Puff Pastry 425°F 2,3 or 4 400°F 20-40mins. according to size.BREAD 425°F 2 & 4 400°F 20-30mins. according to size.MERINGUES 230°F 3 225°F 2-21/ 2hrs. according to size.PUDDINGSBaked Egg Custard 325°F 3 300°F 45mins.-1hr.Baked sponge pudding 375°F 3 350°F 40-45mins. according to size.