OVEN TEMPERATURE CHARTS – MEAT
Food |
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| Fan Oven Cooking | ||
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| Note: Up to three shelves may be used in this oven. The position of |
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| these is not important providing they are evenly spaced. |
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Meat |
| Pre- | Temperature | Time | |
| heat | oC | (approx.) | ||
Beef |
| No | 160/180 | ||
| + 20 mins extra | ||||
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Lamb |
| No | 160/180 | 25 mins per 450g (1lb) | |
| + 25 mins extra | ||||
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Pork |
| No | 160/180 | 25 mins per 450g (1lb) | |
| + 25 mins extra | ||||
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Veal |
| No | 160/170 | ||
| + 25 mins extra | ||||
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Chicken/Turkey |
| No | 160/180 | ||
up to 4kg (8lb) |
| + 20 mins extra | |||
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Turkey up to 5.5kg |
| No | 150/160 | ||
(12lb) |
| (11lb) = | |||
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Turkey over 5.5kg |
| No | 150 | 12 mins per 450g (1lb) e.g. | |
(12lb) |
| 10kg (22lb) = 264 mins | |||
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Casserole / Stews |
| No | 140/150 | 11⁄2 - 2 hours | |
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IF USING ALUMINIUM FOIL
1.Never allow foil to touch sides of oven. 2. Never cover interior with foil.
3.Never 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 of meat, 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 | Pork | Lamb | Poultry | Veal | |
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Rare 60OC | Medium 70OC | Well Done 75OC | 90OC | 80OC | 90OC | 75OC |
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