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Top Oven Temperature
Charts - Meat
Meat
GB
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
Beef
Beef
Beef -
Beef
Rare:
Medium:
Well Done: 75°C
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
17
Temperature
Pre-heat
°C
Yes
170/180
Yes
190/200
Yes
170/180
Yes
190/200
Yes
170/180
Yes
190/200
Yes
170/180
Yes
190/200
Yes
150
L a m b :
L a m b :
60°C
L a m b :
L a m b :
L a m b :
70°C
P o r k :
P o r k :
P o r k :
P o r k :
P o r k :
V e a l :
V e a l :
V e a l :
V e a l :
V e a l :
Time (approx.)
35 mins per 450g (1lb) + 35 mins over.
35-40 mins per 450g (1lb)+20mins
40 mins per 450g (1lb) + 40 mins over
40 mins per 450g (1lb)+25mins
40-45 mins per 450g (1lb) + 40 mins over
40-45 mins per 450g (1lb)+25mins
25-30 mins per 450g (1lb) + 25 mins over
25-30 mins per 450g (1lb)+10mins
2-21/2 hrs
80°C
80°C
75°C
Position in
Oven
Runner 1
from
bottom of
oven.
P o u l t r y :
P o u l t r y :
P o u l t r y :
P o u l t r y :
P o u l t r y :
90°C
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