Cannon 10855G, 10850G, 10856G installation instructions Oven Cooking Chart Baking

18

OVEN COOKING CHART - BAKING

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

	Conventional Oven					Fan Oven
Meat		Pre-	Temperature	Time (approx.)	Position in	Meat	Pre-	Temperature	Time (approx.)
		heat	˚C		Oven from		heat	˚C
					bottom
Beef		Yes	190/200	25-30 mins per 450g		Beef	No	160/180	20-25 mins per 450g
				(1 lb) + 25 mins over.					(1 lb) + 20 mins extra
Lamb		Yes	190/200	25-30 mins per 450g		Lamb	No	160/180	25 mins per 450g
				(1 lb) + 25 mins over.					(1 lb) + 25 mins extra
Pork		Yes	190/200	30-35 mins per 450g	In meat pan on	Pork	No	160/180	25 mins per 450g
				(1 lb)+ 30 mins over	runner 2				(1 lb) + 25 mins extra
Veal		Yes	190/200	25-35 mins per 450g
									25-30 mins per 450g
				(1 lb) + 30 mins over		Veal	No	160/170
									(1 lb) + 25 mins extra
Poultry/Game		Yes	180/190	20-25 mins per 450g
up to 4kg (8lb)				(1 lb) + 20 mins over		Chicken/ Turkey			18-20 mins per 450g
							No	160/180
						up to 4kg (8 lb)			(1 lb) + 20 mins extra
Turkey up to		Yes	190	22 mins per 450g (1 lb) eg.
5.5kg (12lb)				5.5kg (11lb) = 242 mins	Runner 2	Turkey up to 5.5kg		150-160	13-15 mins per 450g (1 lb)
Turkey over				18 mins per 450kg (1 lb)		( 12 lb)	No		e.g. 5kg (11lb) =143-165 mins
								150	12 mins per 450g (1 lb) e.g.
		Yes	180
5.5kg (12lb)				eg. 10kg (22lb) = 352 mins		Over 5.5kg (2lb)
									10kg (22lb) = 264 mins
Casserole		Yes	140/160	2-21/2hrs	Runner 3	Casserole Stews	No	140-150	11/2 - 2 Hrs
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