Ariston CX109SV6 Oven Cooking Chart - Meat, Conventional Oven, Fan Oven, Beef, Lamb 80C, Poultry

Oven Cooking

Chart - Meat

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

AUS
	Conventional Oven
	Meat		Pre-heat	Temperature °C	Time (approx.)	Position in Oven
						from bottom
	Beef		Yes	190/200	25-30 mins per 450g (1lb) +25 mins over.
	Lamb		Yes	190/200	25-30 mins per 450g (1lb) +25 mins over.
	Pork		Yes	190/200	30-35 mins per 450g (1lb) +30 mins over.	In meat pan on
						runner 2
	Veal		Yes	190/200	25-35 mins per 450g (1lb) +30 mins over
	Poultry/Game		Yes	180/190	20-25 mins per 450g (1lb) +30 mins over
	up to 4kg (8lb)
	Turkey up to		Yes	190	22 mins per 450g (1lb) eg.
	5.5 kg (12lb)				5.5kg (11lb) = 242mins
						Runner 2
	Turkey over				18 mins per 450g (1lb) eg.
			Yes	180
	5.5 kg (12lb)				10kg (22lb) = 352mins
	Casserole		Yes	140/160	2-2½ hrs	Runner 3
	Cooking
				If using aluminium foil, never:
		1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
	Fan Oven
	Meat		Pre-heat	Temperature °C	Time (approx.)	Position in Oven
						from bottom
	Beef		No	160/180	20-25 mins per 450g (1lb) +20 mins over.
	Lamb		No	160/180	25 mins per 450g (1lb) +25 mins over.
	Pork		No	160/180	25 mins per 450g (1lb) +25 mins over.	In meat pan on
						runner 2
	Veal		No	160/170	25-30 mins per 450g (1lb) + 25 mins over
	Chicken/Turkey		No	160/180	18-20 mins per 450g (1lb) + 20 mins over
	up to 4kg (8lb)
	Turkey up to		No	150 - 160	13-15 mins per 450g (1lb) eg.
	5.5 kg (12lb)				5.5kg (11lb) = 143-165 mins
						Runner 2
	Turkey over				12 mins per 450g (1lb) eg.
			No	150
	5.5 kg (12lb)				10kg (22lb) = 264 mins
	Casserole		No	140 - 150	1½ - 2 hrs	Runner 3
	Cooking
				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:	60°C	Lamb: 80°C	Poultry:	90°C
	Medium:	70°C	Pork: 90°C
	Well Done:	75°C	Veal: 75°C

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