Belling Cookcenter 150 Installation & User's Instructions page 28

Meat
Beef
Lamb
Pork
Veal
Chicken/Turkey
up to 4kg (6lb)
Turkey 4 to 5.5kg
(8 to 12 lbs)
casserole, stews
If using aluminium foil, never:
1. Allow foil to touch the sides of the oven.
2. Cover the 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 temperature has been
reached.
Beef -
28
Fan Oven temperature chart -
Meat
Pre-heat
no
no
no
no
no
no
no
Rare:
Medium:
Well done:
Temperature
160 -180
160 - 180
160 - 180
160 - 170
160 - 180
150 - 160
or 150
140 - 150
60˚C
70˚C
75˚C
˚C
20-25 mins per 450g
(1lb) + 20 mins extra
20-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
19-20 mins per 450g
(1lb) + 20 mins extra
12-14 mins per 450g
(1lb) + 12 mins extra.
For every 450g (1lb)
over 5.5kg (12lbs)
allow 10 mins per
450g (1lb) and roast
at 150˚C
1
1/2
Lamb: 80˚C
Pork: 90˚C
Veal: 75˚C
Time
- 2 hrs
Poultry: 90˚C