Hotpoint EG21 manual Oven Temperature Charts Meat

Oven Temperature Charts – Meat

Fan Oven Cooking

Meat	Pre-	Temperature	Time (approx.)
	heat	oC
Beef	No	160/180	20-25 mins per 450g
			(1 lb) + 20 mins extra
Lamb	No	160/180	25 mins per 450g
			(1 lb) + 25 mins extra
Pork	No	160/180	25 mins per 450g
			(1 lb) + 25 mins extra
Veal	No	160/170	25-30 mins per 450g
			(1 lb) + 25 mins extra
Chicken/Turkey	No	160/180	18-20 mins per 450g
up to 4kg (8 lb)			(1 lb) + 20 mins extra
Turkey		150/160	13-15 mins per 450g (1 lb)
up to 5.5kg (12 lb)	No		e.g. 5kg (1 lb) = 143-165
			mins
over 5.5kg (12 lb)		150	12 mins per 450g (1 lb)
			e.g. 10kg (22 lb) = 264 mins
Casserole Stews	No	140-150	11/2 - 2 Hrs

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:	60oC	Lamb:	80oC	Poultry: 90˚C
Medium:	70oC	Pork:	90oC
Well Done: 75oC		Veal:	75oC

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