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Oven Cooking Charts - Top Oven
- Baking, Meat
Not e: If s of t mar gar ine is us ed f or cake making, t emper at ur es r ecommended by t he manuf act ur er s s hould be
f ollowed. Temper at ur es r ecommended in t his char t r ef er t o cakes made wit h block mar gar ine only.
The mos t accur at e met hod of t es t ing t he r eadines s of joint s of meat or whole poult r y is t o ins er t a meat t her momet er int o t he
t hickes t par t of a joint , or t he t hickes t par t of poult r y t highs , dur ing t he cooking per iod. The meat t her momet er will indicat e when
t he r equir ed int er nal t emp has been r eached.
B eef -
R ar e:
60 C
Medium:
70 C
Well Done:
75 C
Lamb:
80 C
Poult r y:
Por k:
90 C
Veal:
75 C
90 C
EN
EN
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