Commercial Oven Cooking Temperature & Time Guide
Oven settings and cooking times are planning estimates, not proof that food is safe. Use an appropriate probe and the food-safety process for the food being cooked. The guidance below distinguishes FSANZ recommendations from legal obligations; it does not create universal mandatory cooking temperatures.
For temperature unit conversion, see our Commercial Oven Temperature Conversion Chart.
How to Use This Commercial Cooking Guide
Times in this guide are approximations. Always verify doneness with a calibrated probe thermometer — times are a guide, internal temperature is the measure.
FSANZ recommends at least 75°C in the centre for poultry and minced or rolled meats. Treat whole cuts separately and follow a supported process appropriate to the product and diners. Do not label one 70°C figure as a statutory minimum for pork and mince.
Meat Cooking Temperatures & Times
| Food Item | Conventional Oven Temp | Fan Forced Temp | Internal Target Temp | Approx Time | Notes |
|---|---|---|---|---|---|
| Beef — rare | 220°C sear, 180°C roast | 200°C sear, 165°C roast | 52–55°C | 15–18 min/kg | Rest 15–20 min; carryover cooking adds 3–5°C |
| Beef — medium rare | 220°C sear, 180°C roast | 200°C sear, 165°C roast | 57–60°C | 18–22 min/kg | Pull at 55°C; rest brings it up; most popular service point |
| Beef — medium | 180°C | 165°C | 63–65°C | 22–26 min/kg | Pink centre; no blood; rest 10–15 min |
| Beef — well done | 180°C | 165°C | 70–75°C | 28–35 min/kg | Baste frequently; tent with foil after 2/3 of cook time |
| Beef brisket (low & slow) | 150°C | 140°C | 88–95°C | 3.5–5 hr (1.5–2kg piece) | Collagen breaks down above 85°C; hold at temp for tenderness |
| Lamb — medium rare | 220°C sear, 180°C roast | 200°C sear, 165°C roast | 58–62°C | 20–25 min/kg | Resting essential; strong carryover cooking in leg |
| Lamb — medium/well | 180°C | 165°C | 68–72°C | 28–35 min/kg | Lamb shoulder: 150°C for 3.5–4 hrs for fall-apart texture |
| Pork loin / rack | 220°C sear, 180°C roast | 200°C sear, 165°C roast | 68–70°C | 22–28 min/kg | Verify a supported internal-temperature process; this row is not a universal FSANZ legal minimum. |
| Pork belly (crispy crackling) | 240°C skin-up to start, then 180°C | 220°C then 165°C | 70°C+ | 30 min high + 40–50 min/kg | Score skin; rub with salt; dry skin overnight in fridge for best crackling |
| Pork shoulder (slow roast) | 150°C | 140°C | 90–95°C (pull-apart) | 4–6 hrs (1.5–2kg) | Foil for moisture; uncover last 30 min to colour; rest minimum 20 min |
| Whole chicken | 200°C | 185°C | 75°C (thigh, not touching bone) | 25–30 min/kg + 20 min | Verify a supported internal-temperature process; this row is not a universal FSANZ legal minimum. |
| Chicken portions (bone-in) | 200°C | 185°C | 75°C | 35–45 min | Probe the thickest piece |
| Chicken breast (boneless) | 190°C | 175°C | 75°C | 22–28 min (180g) | Verify at least 75°C in the centre before service under the FSANZ recommendation; do not assume carryover reaches it. |
| Duck (whole) | 180°C after initial 200°C blast | 165°C after 185°C blast | 75°C | 30 min/kg + 20 min | Score fat deeply; roast on rack; rest 15 min minimum |
| Turkey (whole, stuffed) | 180°C | 165°C | 75°C (thigh); 75°C (stuffing centre) | 20 min/kg + 30 min unstuffed; add 30–45 min if stuffed | Stuffing must also reach 75°C |
Fish & Seafood Cooking Temperatures
| Food Item | Conventional Oven Temp | Fan Forced Temp | Internal Target Temp | Approx Time | Notes |
|---|---|---|---|---|---|
| Whole fish (600g–1kg) | 200°C | 185°C | 63°C | 25–35 min | Flesh flakes easily and is opaque when done; slash sides for even heat penetration |
| Fish fillets (skin-on, 150–200g) | 200°C | 185°C | 63°C | 10–14 min | Flesh should flake and be just opaque at thickest point |
| Salmon fillet (medium, 200g) | 180°C | 165°C | 52–55°C (medium-rare); 63°C (well) | 12–16 min | Confirm with your food safety plan if serving below 63°C |
| Prawns / shrimp | 220°C | 200°C | 63°C (pink and opaque) | 6–9 min | Remove as soon as pink throughout |
| Barramundi fillet | 200°C | 185°C | 63°C | 12–15 min | Skin-side up for crispy skin |
| Crumbed fish / schnitzels | 220°C | 200°C | 75°C (crumbed/processed) | 18–25 min | Turn halfway; spray or brush with oil for even browning |
Vegetable Roasting Temperatures
| Vegetable | Conventional Oven Temp | Fan Forced Temp | Approx Time | Prep Notes |
|---|---|---|---|---|
| Potatoes (roast, par-boiled) | 220°C | 200°C | 35–50 min | Par-boil until just tender; rough up surface; hot fat in tray before adding |
| Sweet potato (cubed) | 200°C | 185°C | 25–35 min | Cut uniform 3–4cm pieces; oil well |
| Pumpkin (wedges) | 200°C | 185°C | 30–40 min | Skin-on retains shape; brush with oil |
| Carrots / parsnips | 200°C | 185°C | 30–40 min | Halve lengthways; toss with oil and herbs; turn halfway |
| Zucchini / eggplant | 220°C | 200°C | 20–28 min | Single layer; don't overcrowd |
| Broccoli / cauliflower | 220°C | 200°C | 18–25 min | Florets only; edges should char slightly for best flavour |
| Cherry tomatoes | 180°C | 165°C | 25–35 min | Whole on vine or halved; don't over-roast |
Baking Temperatures & Times
| Baked Good | Conventional Oven Temp | Fan Forced Temp | Approx Time | Doneness Check |
|---|---|---|---|---|
| White / sourdough bread loaf | 230°C (steam first 10 min) | 210°C | 30–40 min | Hollow sound when tapped on base; internal temp 93–96°C |
| Bread rolls / buns | 200°C | 185°C | 15–20 min | Golden crust; hollow tap; internal 90°C+ |
| Croissants / puff pastry | 200°C | 185°C | 18–24 min | Deep golden-brown throughout; no pale layers visible |
| Quiche (filled) | 180°C | 165°C | 35–45 min | Set custard; gentle wobble in centre only; internal temp 70°C+ |
| Meat pie (commercial) | 200°C | 185°C | 25–35 min (pre-made) | Pastry golden; filling 75°C internal |
| Muffins (standard) | 190°C | 175°C | 20–25 min | Skewer comes out clean; spring back to touch |
| Sponge / butter cakes | 170°C | 155°C | 25–35 min | Skewer clean; springs back; pulls away from tin edges |
| Cheesecake (baked) | 160°C (water bath) | N/A — use conventional | 50–70 min | Set edges, slight wobble in centre; internal 68–70°C |
| Scones | 220°C | 200°C | 12–16 min | Well-risen, golden top; hollow tap |
| Banana bread / dense loaf cakes | 170°C | 155°C | 50–65 min | Skewer clean; internal temp 93°C; crust golden-brown |
Fan Forced vs Conventional Cooking: Key Differences
| Factor | Fan Forced | Conventional |
|---|---|---|
| Temperature adjustment | Reduce set temp by 15–20°C vs conventional recipe | Use recipe temperature as stated |
| Cook time | Generally 20–25% faster | Standard time |
| Even heat distribution | Excellent — all racks cook evenly | Variable — hot spots common; rotate trays |
| Browning / crust formation | More aggressive surface browning | Gentler browning; better for delicate items |
| Best for | Roasting meats, vegetables, multi-rack cooking | Baked goods, cheesecakes, soufflés, custards |
| Multi-rack performance | Strong — designed for simultaneous tray cooking | Weaker — heat stratifies; top trays run hotter |
Browse Commercial Ovens at Hospitality Connect
Convection ovens, combi ovens, deck ovens and more — stocked for Australian commercial kitchens with expert advice available.
Shop Commercial Ovens
