Roasting is one of the preferred methods for cooking meat and that involves a good knowledge of the cut and of the oven. Oven settings can be confusing between different scales. Find below the guidelines for the right oven temperatures.
This chart is only a guide. The last column shows the nearest temperature equivalent to the gas numbers, but most ovens give temperatures in units of 25˚ F, 10˚ C or 20˚ C to make the setting easier. The first scale of settings - cool, moderate, hot - are the popular terms used in the UK. The second scale in brackets - slow, moderate, hot - are the popular in the US. In most European countries, a mixture of both is used - very cool, cool, moderate, hot, very hot - but the temperature intervals are approximately the same.
|Oven settings for conventional ovens||Fahrenheit||Celsius|
|very cool (very slow)||225˚ to 250˚||120˚ to 140˚|
|cool (slow)||275˚ to 300˚||140˚ to 160˚|
|moderate||325˚ to 350˚||160˚ to 180˚|
|fairly hot (hot)||375˚ to 400˚||180˚ to 200˚|
|hot (very hot)||425˚ to 450˚||200˚ to 220˚|
|very hot (extremely hot)||475˚ to 500˚||250˚|
Fan assisted ovens take less time to cook because of the hot air circulation and they usually need a lower temperature, a approximately 20% less (approximately 20° F to 40° F, or 10° C to 20° C, less)