TOP OVEN TEMPERATURE

CHARTS - Meat

Meat

Pre-

Temperature

Time (approx.)

Position in

heat

˚C

Oven

 

 

Beef/ Lamb

Yes

170/180

35 mins per 450g (1lb) +

 

(slow roasting)

35 mins over.

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

190/200

35-40 mins per 450g

 

(foil covered)

(1lb)

 

 

 

 

 

 

 

 

 

Pork

Yes

170/180

40 mins per 450g (1lb)

 

(slow roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

 

Pork

Yes

190/200

40 mins per 450g (1lb)

 

(foil covered)

 

 

 

 

Runner 1

 

 

 

 

 

 

 

 

Veal

Yes

170/180

40-45 mins per 450g

from

(slow roasting)

(1lb) + 40 mins over

bottom

 

 

 

 

 

 

of oven.

Veal

Yes

190/200

40-45 mins per 450g

 

(foil covered)

(1lb)

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

170/180

25-30 mins per 450g

 

(slow roasting)

(1lb) + 25 mins over

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

190/200

25-30 mins per 450g

 

(foil covered)

(1lb)

 

 

 

 

 

 

 

 

 

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

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:

80˚C

 

Well Done:

75˚C

Veal:

75˚C

 

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Cannon C60DT, TRADITIONAL 60, PROFESSIONAL 60, C60DP installation instructions TOP Oven Temperature

TRADITIONAL 60, PROFESSIONAL 60, C60DT, C60DP specifications

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