Cannon 10688 Meat, Top Oven Cooking, Fan Oven Cooking, Oven Cooking Chart

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OVEN COOKING CHART

Meat				Top Oven Cooking			Fan Oven Cooking
Meat	Pre	-	Temperature	Time (approx.)	Position	Meat	Pre-	Temperature	Time (approx.)
	heat		˚C		in Oven		heat	˚C
Beef/ Lamb				35 mins per 450g (1lb)					20-25 mins per 450g
	Yes		170/180			Beef	No	160/180
(slow roasting)				+ 35 mins over.					(1lb) + 20 mins extra
Beef/ Lamb			190/200	35-40 mins per 450g
	Yes
(foil covered)				(1lb)		Lamb	No	160/180	20-30 mins per 450g
									(1lb) + 25 mins extra
Pork	Yes		170/180	40 mins per 450g (1lb)
(slow roasting)				+ 40 mins over
									25-30 mins per 450g
						Pork	No	160/180
Pork
	Yes		190/200	40 mins per 450g (1lb)					(1lb) + 25 mins extra
(foil covered)
					Runner 1
									25-30 mins per 450g
Veal	Yes		170/180	40-45 mins per 450g	from	Veal	No	160/170
(slow roasting)				(1lb) + 40 mins over	bottom				(1lb) + 25 mins extra
					of oven.
Veal	Yes		190/200	40-45 mins per 450g		Chicken/ Turkey			18-20 mins per 450g
(foil covered)				(1lb)			No	160/180
						up to 4kg (8lb)			(1lb) + 20 mins extra
Poultry/Game	Yes		170/180	25-30 mins per 450g
(slow roasting)				(1lb) + 25 mins over		Turkey 4 to 5.5kg			13-15 mins per 450g
						(8 to 12lb)	No		(1lb) at 150/160oC
Poultry/Game
	Yes		190/200	25-30 mins per 450g
									allow 12 mins per
(foil covered)				(1lb)		over 5.5kg (12lb)
									450g at 150oC
Casserole	Yes		150	2-21/2hrs
						Casserole	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:	60˚C	Lamb:	80˚C	Poultry: 90˚C
Medium:	70˚C	Pork:	90˚C
Well Done:	75˚C	Veal:	75˚C