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Oven Cooking Chart- MEAT
GB
If using aluminium foil, never:
1. 1. 1. 1. 1. Allow foil to touch sides of oven.
2. 2. 2. 2. 2. Cover oven interior with foil.
3 3 3 3 3 . Cover shelves with foil.
The most accurate method of testing the readiness
of joints of meat or whole poultry is to insert a meat
thermometer into the thickest part of a joint, or the
thickest part of poultry thighs, during the cooking
period. The meat thermometer will indicate when the
required internal temp has been reached.
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
14
Fan Oven - Meat
Meat
Pre-
Temperature
heat
°C
Beef
No
160/180
Lamb
No
160/180
Pork
No
160/180
Veal
No
160/170
Chicken/Turkey
No
160/180
up to 4kg (8lb)
Turkey 4 to 5.5kg
No
(8 to 12lb)
over 5.5kg (12lb)
No
Casserole
No
140-150
Time (approx.)
25-30 mins per 450g
(1lb) + 25 mins over.
20-30 mins per 450g
(1lb) + 25 mins over.
25-30 mins per 450g
(1lb) + 25 mins over.
30-35 mins per 450g
(1lb) + 25 mins over.
18-20 mins per 450g
(1lb) + 20 mins over.
13-15 mins per 450g (1lb) at
150/160°C
allow 12 mins per 450g at
150°C
1˝ -2 hrs
B e e f : Rare:
B e e f :
B e e f :
B e e f :
B e e f :
60°C
Medium:
70°C
Well Done: 75°C
Lamb:80°C
Lamb:
Lamb:
Lamb:
Lamb:
P o r k :
P o r k :
P o r k : 90°C
P o r k :
P o r k :
V e a l :
V e a l :
V e a l : 75°C
V e a l :
V e a l :
Poultry: 90°C
Poultry:
Poultry:
Poultry:
Poultry:
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