Oven Temperature Charts – Meat

Top Oven Cooking

Meat

Pre-

heat

 

Beef/ Lamb

Yes

(slow roasting)

 

Beef/ Lamb

Yes

(foil covered)

 

Pork

Yes

(slow roasting)

 

Pork

Yes

(foil covered)

 

Veal

Yes

(slow roasting)

 

Veal

Yes

(foil covered)

 

Poultry/Game

Yes

(slow roasting)

 

Poultry/Game

Yes

(foil covered)

 

Casserole

Yes

Cooking

 

Temperature ˚C

170/180

190/200

170/180

190/200 170/180

190/200

170/180

190/200

150

Time (approx.)

35 mins per 450g (1lb) + 35 mins over.

35-40 mins per 450g (1lb)

40 mins per 450g (1lb) + 40 mins over

40 mins per 450g (1lb)

40-45 mins per 450g (1lb) + 40 mins over

40-45 mins per 450g (1lb)

25-30 mins per 450g (1lb) + 25 mins over

25-30 mins per 450g (1lb)

2-21/2hrs

Position in Oven

Runner 1 from bottom of oven.

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

 

 

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Creda C561E/R561E manual Oven Temperature Charts Meat

C561E/R561E specifications

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