Conventional Oven Cooking Charts; Meat - Indesit ID5V92KMW/UK Operating Instructions Manual

Conventional Oven - Cooking
Chart MEAT
Conventional Oven

Meat

Beef
Lamb
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
Casserole
Cooking
If using aluminium foil:
1 Remember it is important to increase the cooking time by one third.
2 Do not allow the foil to touch the sides of the oven.
3 Do not cover the oven interior with foil.
4 Do not cover the 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: Rare:
Medium:
Well Done:
Note: Where times are stated, they are approximate only.
Pre- Temperature
heat °C
Yes 190/200
Yes 190/200
Yes 190/200
Yes 190/200
Yes 180/190
Yes 190
Yes 180
Yes 140/160
60°C Lamb:
70°C Pork:
75°C Veal:
Time (approx.) Position in
Oven
25-30 mins per 450g
(1lb) + 25 mins over.
25-30 mins per 450g
(1lb) + 25 mins over.
30-35 mins per 450g
In meat pan
on runner 2
(1lb) + 30 mins over.
25-35 mins per 450g
(1lb) + 30 mins over.
18-20 mins per 450g
(1lb) + 20 mins over.
22 mins per 450g (1lb) eg.
Runner 3
5.5 kg (11lb) = 242 mins
from bottom
of oven
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
2-2 ˝ hrs Runner 3
80°C Poultry: 90°C
90°C
75°C
EN
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