Oven Temperature Charts - Cannon OAKLEY 195049764.00 Installation Manual

Oven Temperature Chart - Meat
Meat
Beef
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8lb)
Turkey
up to 5.5kg (12 lb)
over 5.5kg (12lb)
Casserole Stews
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:
Fan Oven Cooking
Pre-
Temperature
heat
160/180
No
No 160/180
160/180
No
No 160/170
No
160/180
150/160
No
140-150
No
60˚C Lamb:
70˚C Pork:
75˚C Veal:
Time (approx.)
˚C
20-25 mins per 450g
(1lb) + 20 mins extra
20-30 mins per 450g
(1lb) + 25 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
18-20 mins per 450g
(1lb) + 20 mins extra
13-15 mins per 450g (1 lb)
eg. 5kg (11 lb) = 143-165mins
12 mins per 450g (1 lb)
150
eg. 10kg (22 lb) = 264 mins
1 1 /
80˚C Poultry:
90˚C
75˚C
- 2 Hrs
2
90˚C
23