Cannon 10425G Oven Cooking Chart - Baking, Conventional Oven, Fan Oven, Meat, Time approx, Beef

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		heat	˚C
Beef	Yes	190/200	25-30 mins per 450g (1		Beef	No	160/180	20-25 mins per 450g
			lb) + 25 mins over.					(1lb) + 20 mins extra
Lamb	Yes	190/200	25-30 mins per 450g (1		Lamb	No	160/180	25 mins per 450g
			lb) + 25 mins over.					(1lb) + 25 mins extra
Pork	Yes	190/200	30-35 mins per 450g	In meat pan	Pork	No	160/180	25 mins per 450g
			(1lb)+ 30 mins over	on runner 2				(1lb) + 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
								(1lb) + 25 mins extra
Poultry/Game	Yes	180/190	18-20 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)			(1lb) + 20 mins extra
Turkey up to	Yes	190	22 mins per 450g (1 lb) eg.
5.5kg (12lb)			5.5kg (11lb) = 242 mins	Runner 3	Turkey up to 5.5kg		150-160	13-15 mins per 450g (1lb)
				from bottom	( 12 lb)	No		e.g. 5kg (11lb)=143-165 mins
Turkey over			18 mins per 450kg (1lb)	of oven.			150	12 mins per 450g (1lb) 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

15

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