Top Oven Cooking Temperature Charts - Cannon C60DP Use And Installation Instructions

Meat
Beef/ Lamb
(slow roasting)
Beef/ Lamb
(foil covered)
Pork
(slow roasting)
Pork
(foil covered)
Veal
(slow roasting)
Veal
(foil covered)
Poultry/Game
(slow roasting)
Poultry/Game
(foil covered)
Casserole
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
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.
Beef - Rare:
Medium:
Well Done:
22
TOP OVEN TEMPERATURE
CHARTS - Meat
Pre-
Temperature
heat
Yes
170/180
Yes 190/200
Yes 170/180
Yes
190/200
Yes
170/180
Yes 190/200
Yes 170/180
Yes 190/200
Yes
150
60˚C Lamb:
70˚C Pork:
75˚C Veal:
Time (approx.)
˚C
35 mins per 450g (1lb) +
35 mins over.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins over
40-45 mins per 450g
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
2-2
80˚C
80˚C
75˚C
Position in
Oven
Runner 1
from
bottom
of oven.
(1lb)
(1lb)
1 / hrs
2
Poultry: 90˚C