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Oven Temperature Chart - Meat

 

 

 

 

 

 

 

 

 

 

 

 

 

Food

SIDE HEAT Oven Convention Cooking (Main Oven)

Food

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time

Shelf Position

Meat

 

Pre-

Temperature

Time (approx.)

heat

˚C

(approx.)

 

heat

˚C

 

(from base of oven)

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef

Yes

190/200

approx 25-30 mins per 450g

2

Beef

 

No

160/180

20-25 mins per 450g

(1 lb) + 25 mins extra

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

Yes

190/200

approx 25-30 mins per 450g

2

Lamb

 

No

160/180

25 mins per 450g

(1 lb) + 25 mins extra

 

(1lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

Yes

190/200

approx 30-35 mins per 450g

2

Pork

 

No

160/180

25 mins per 450g

 

(1lb) + 25 mins extra

 

 

 

(1 lb) + 30 mins extra

 

 

 

 

 

Veal

Yes

190/200

approx 25-35 mins per 450g

2

Veal

 

No

160/170

25-30 mins per 450g

 

(1lb) + 25 mins extra

 

 

 

(1 lb) + 30 mins extra

 

 

 

 

 

Poultry / Game

Yes

190/200

approx 25-30 mins per 450g

2

Chicken/

 

No

 

18-20 mins per 450g

Turkey

 

160/180

(1 lb) + 20 mins extra

 

(1lb) + 20 mins extra

 

 

 

 

 

up to 4kg (8lb)

 

 

 

 

 

 

 

 

 

 

 

 

Turkey

Yes

190

Up to 5.5kg (12 lb) allow 22 mins

 

 

150/160

 

2

Turkey

 

 

13-15 mins per 450g (1lb)

per 450g (1 lb)

 

 

 

 

 

 

up to 5.5kg (12lb)

 

 

 

e.g. 5kg (11lb) = 143-165 mins

 

 

 

 

 

 

No

 

 

 

180

Over 5.5kg (12 lb) allow 16

 

 

 

 

12 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

mins per 450g (1 lb)

 

over 5.5kg (12lb)

 

 

150

e.g. 10kg (22lb) = 264 mins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Casserole / Stews

Yes

140/160

Depending on quantity.

2

Casserole Stews

 

No

140-150

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 above times and temperatures are for open roasting. Cooking times may need to be increased when cooking food 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

 

 

Page 34
Image 34
Creda C561E/R561E manual Side Heat Oven Convention Cooking Main Oven, Meat Pre, Beef

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