18
OVEN COOKING CHART - BAKING
It is not necessary to
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Meat | Pre- | Temperature | Time (approx.) | Position in | Meat | Pre- | Temperature | Time (approx.) | |||
heat | ˚C | Oven from | heat | ˚C | |||||||
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Beef | Yes | 190/200 |
| Beef | No | 160/180 | |||||
(1 lb) + 25 mins over. |
| (1 lb) + 20 mins extra | |||||||||
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Lamb | Yes | 190/200 |
| Lamb | No | 160/180 | 25 mins per 450g | ||||
(1 lb) + 25 mins over. |
| (1 lb) + 25 mins extra | |||||||||
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Pork | Yes | 190/200 | In meat pan on | Pork | No | 160/180 | 25 mins per 450g | ||||
(1 lb)+ 30 mins over | runner 2 | (1 lb) + 25 mins extra | |||||||||
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Veal | Yes | 190/200 |
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(1 lb) + 30 mins over |
| Veal | No | 160/170 | |||||||
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| (1 lb) + 25 mins extra | ||||||
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Poultry/Game | Yes | 180/190 |
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up to 4kg (8lb) | (1 lb) + 20 mins over |
| Chicken/ Turkey |
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| No | 160/180 | |||||||
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| up to 4kg (8 lb) | (1 lb) + 20 mins extra | ||||
Turkey up to | Yes | 190 | 22 mins per 450g (1 lb) eg. |
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5.5kg (12lb) |
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| 5.5kg (11lb) = 242 mins | Runner 2 | Turkey up to 5.5kg |
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Turkey over |
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| 18 mins per 450kg (1 lb) | ( 12 lb) | No | e.g. 5kg (11lb) | |||||
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| 150 | 12 mins per 450g (1 lb) e.g. | ||||||
Yes | 180 |
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5.5kg (12lb) | eg. 10kg (22lb) = 352 mins |
| Over 5.5kg (2lb) |
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| 10kg (22lb) = 264 mins | |||||||||
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Casserole | Yes | 140/160 | Runner 3 | Casserole Stews | No | 11/2 - 2 Hrs | |||||
Cooking |
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| If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. |
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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. |
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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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