Table of Contents
Advertisement
Top Oven Cook Chart – Meat
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:
20
All manuals and user guides at all-guides.com
Pre-
Temperature
heat
˚C
Yes
170/180
190/200
Yes
170/180
Yes
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.)
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
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-2
1
/
hrs
2
80˚C
Poultry:
80˚C
75˚C
Position in
Oven
Runner 1
from
bottom
of oven.
90˚C
Advertisement
Table of Contents
