Oven Temperature Chart - Meat
|
| Fan Oven Cooking | ||
|
|
|
|
|
| Meat | Pre- | Temperature | Time (approx.) |
| heat | ˚C | ||
|
|
| ||
| Beef | No | 160/180 | |
| (1lb) + 20 mins extra | |||
|
|
|
| |
|
|
|
|
|
| Lamb | No | 160/180 | |
| (1lb) + 25 mins extra | |||
|
|
|
| |
|
|
|
|
|
| Pork | No | 160/180 | 25 mins per 450g |
| (1lb) + 25 mins extra | |||
|
|
|
| |
|
|
|
|
|
| Veal | No | 160/170 | |
| (1lb) + 25 mins extra | |||
|
|
|
| |
|
|
|
|
|
| Chicken/ Turkey | No | 160/180 | |
| up to 4kg (8lb) | (1lb) + 20 mins extra | ||
|
|
| ||
|
|
|
|
|
| Turkey |
| 150/160 | |
| up to 5.5kg (12 lb) | No | eg. 5kg (11 lb) = | |
|
| |||
|
|
| 12 mins per 450g (1 lb) | |
| over 5.5kg (12lb) |
| 150 | |
|
| eg. 10kg (22 lb) = 264 mins | ||
|
|
|
|
|
| Casserole Stews | No | 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 |
|
|
23
