Oven Temperature Chart - Meat - Hotpoint EG21 Instruction And Recipe Book
Hotpoint cooktop user manual
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Also See for EG21:
- Instruction and recipe book (16 pages) ,
- Instruction and recipe book (32 pages)
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Oven Temperature Charts – Meat
Fan Oven Cooking
Meat
Beef
Lamb
Pork
Veal
Chicken/Turkey
up to 4kg (8 lb)
Turkey
up to 5.5kg (12 lb)
over 5.5kg (12 lb)
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: 75
Pre-
Temperature
heat
o
C
160/180
No
160/180
No
160/180
No
No
160/170
No
160/180
150/160
No
150
140-150
No
60
o
C
Lamb: 80
70
o
C
Pork:
90
o
C
Veal:
75
Time (approx.)
20-25 mins per 450g
(1 lb) + 20 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25-30 mins per 450g
(1 lb) + 25 mins extra
18-20 mins per 450g
(1 lb) + 20 mins extra
13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165
mins
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 264 mins
1
1
/
- 2 Hrs
2
o
C
Poultry: 90˚C
o
C
o
C
13
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