Main Oven
Temperature Chart
Conventional Oven (FIDM20 only)
It is not necessary to
Meat |
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| Temperature °C | Time (approx.) | Position in Oven |
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Beef/ Lamb |
| Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over. |
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(slow roasting) |
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Beef/ Lamb |
| Yes | 190/200 |
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(foil covered) |
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Pork |
| Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over |
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(slow roasting) |
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Pork |
| Yes | 190/200 | 40 mins per 450g (1lb) |
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(foil covered) |
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Veal |
| Yes | 170/180 | Runner 2 or 3 from | |
(slow roasting) |
| bottom of oven. | |||
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Veal |
| Yes | 190/200 |
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(foil covered) |
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Poultry/Game |
| Yes | 170/180 |
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(slow roasting) |
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Poultry/Game |
| Yes | 190/200 |
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(foil covered) |
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Casserole |
| Yes | 150 |
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Cooking |
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| If using aluminium foil, never: |
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| 1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil. |
Fan Oven (FIDM20)
It is not necessary to
Meat |
| Temperature | Time (approx.) | Position in Oven | |
°C | |||||
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Beef | No | 160/180 |
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Lamb | No | 160/180 |
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Pork | No | 160/180 |
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| Runner 2 or 3 from | |
Veal | No | 160/170 | |||
bottom of oven. | |||||
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Chicken/Turkey | No | 160/180 |
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up to 4kg (8lb) |
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Turkey 4 to 5.5kg | No | 150/160 |
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(8 to 12lb) | or 150 |
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Casserole Cooking | No | 1½ - 2 hrs |
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| If using aluminium foil, never: |
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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: | 60°C | Lamb: 80°C | Poultry: 90°C |
| Medium: | 70°C | Pork: 90°C |
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| Well Done: | 75°C | Veal: 75°C |
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27
GB