Oven Temperature Charts - Meat
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| Food |
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| Main Fan Oven Cooking |
| Food |
| Top Oven Convection Cooking |
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| Note: Up to two shelves may be used in this oven. The position of these |
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| Meat | Pre- | Temperature | Time | Position from | ||
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| is not important providing they are evenly spaced. |
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| heat | oC | (approx.) | Base of Oven | |||
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| Meat |
| Pre- | Temperature | Time |
| Beef/Lamb | Yes | 170/180 | 35 mins per 450g | 1 A | |
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| heat | oC | (approx.) |
| (Slow Roasting) | (1lb) + 35 mins over | |||||
| Beef |
| No | 160/180 |
| Beef/Lamb | Yes | 180/190 | 35 mins per 450g (1lb) | 1 A | ||
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| + 20 mins extra |
| (Foil Covered) | ||||||||
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| Lamb |
| No | 160/180 |
| Pork | Yes | 170/180 | 40 mins per 450g (1lb) | 1 A | ||
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| + 25 mins extra |
| (Slow Roasting) | + 40 mins over | |||||||
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| Pork |
| No | 160/180 |
| Pork | Yes | 190/200 | 40 mins per 450g (1lb) | 1 A | ||
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| + 25 mins extra |
| (Foil Covered) | ||||||||
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| Chicken/Turkey |
| No | 160/180 |
| Poultry/Game | Yes | 170/180 | 1 A | |||
| up to 4kg (8lb) |
| + 20 mins extra |
| (Slow Roasting) | + 25 mins over | ||||||
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| Turkey up to 5.5kg |
| No | 150/160 |
| Poultry/Game | Yes | 195/200 | 1 A | |||
| (12lb) |
| +12 mins extra |
| (Foil Covered) | |||||||
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| Turkey over 5.5kg |
| No | 150 | 10 mins per 450g (1lb) e.g. |
| Casserole Cooking | Yes | 150 | 2 | 1 A | |
| (12lb) |
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| 10kg (22lb) = 264 mins |
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| Casserole Stews |
| No | 140 | 11⁄2 - 2 hours |
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COOKING MEAT/POULTRY IN THE TOP OVEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.
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 | |
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Rare 60OC | Medium 70OC | Well Done 75OC | 90OC | 80OC | 90OC |
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