Creda C161E Oven Temperature Charts - Meat, Fan Oven Cooking all models, Time approx, Position in

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Oven Temperature Charts – Meat

Top Oven Cooking (C261E/C361E/C461E/C365E and R365E)						Fan Oven Cooking (all models)
Meat	Pre-	Temperature	Time (approx.)	Position in		Meat	Pre-	Temperature	Time (approx.)
	heat	oC		Oven			heat	oC
Beef/ Lamb	Yes	170/180	35 mins per 450g (1lb)
(slow roasting)			+ 35 mins over.						20-25 mins per 450g
						Beef	No	160/180
									(1lb) + 20 mins extra
Beef/ Lamb	Yes	190/200	35-40 mins per 450g
(foil covered)			(1lb)
									25 mins per 450g
						Lamb	No	160/180
Pork			40 mins per 450g (1lb)
	Yes	170/180							(1lb) + 25 mins extra
(slow roasting)			+ 40 mins over
									25 mins per 450g
Pork	Yes	190/200	40 mins per 450g (1lb)			Pork	No	160/180
									(1lb) + 25 mins extra
(foil covered)
				Runner 1
Veal			40-45 mins per 450g						25-30 mins per 450g
	Yes	170/180		from		Veal	No	160/170
(slow roasting)			(1lb) + 40 mins over						(1lb) + 25 mins extra
				bottom of
				oven.
Veal			40-45 mins per 450g
	Yes	190/200				Chicken/			18-20 mins per 450g
(foil covered)			(1lb)			Turkey	No	160/180
									(1lb) + 20 mins extra
						up to 4kg (8lb)
Poultry/Game			25-30 mins per 450g
	Yes	170/180
						Turkey		150/160
(slow roasting)			(1lb) + 25 mins over						13-15 mins per 450g (1lb)
						up to 5.5kg (12lb)	No		e.g. 5kg (11lb) = 143-165 mins
Poultry/Game			25-30 mins per 450g
		190/200							12 mins per 450g (1lb)
	Yes
(foil covered)			(1lb)			over 5.5kg (12lb)		150	e.g. 10kg (22lb) = 264 mins
Casserole	Yes	150	2-21/2hrs			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:	60oC	Lamb:	80oC	Poultry:	90oC
Medium:	70oC	Pork:	90oC
Well Done:	75oC	Veal:	75oC