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)