Top Oven Temperature Charts - Belling 637 Installation And User Instructions Manual

Top Oven Cooking
Pre-
Meat
heat
Beef/ Lamb
Yes
(slow roasting)
Beef/ Lamb
Yes
(foil covered)
Pork
Yes
(slow roasting)
Pork
Yes
(foil covered)
Veal
Yes
(slow roasting)
Veal
Yes
(foil covered)
Poultry/Game
Yes
(slow roasting)
Poultry/Game
Yes
(foil covered)
Casserole
Yes
Cooking
If using aluminium foil:
1 . Remember it is important to increase the cooking time by one third;
2 . Never allow foil to touch sides of oven;
3 . Never cover oven interior with foil;
4 . Never cover oven 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 - R a r e :
Medium:
Well Done:
Top Oven Temperature Chart
Temperature
o
C
170/180
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
o
60 C Lamb:
o
70 C Pork:
o
75 C Veal:
Time (approx.)
35 mins per 450g (1 lb)
+ 35 mins over.
35-40 mins per 450g
( 1 l b )
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g
(1 lb) + 40 mins over
40-45 mins per 450g
( 1 l b )
25-30 mins per 450g
(1 lb) + 25 mins over
25-30 mins per 450g
( 1 l b )
1
2-2 / h r s
2
o
80 C Poultry:
o
90 C
o
75 C
Position in Oven
Runner 1 from
bottom of oven.
o
90 C
25