Creda E530E/R530E manual Top Oven Temperature Charts - Meat, Top Oven Cooking

Top 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
o	C
170/180
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150

Time (approx.)	Position in
	Oven
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	Runner 1
	from
(1lb) + 40 mins over
	bottom of
40-45 mins per 450g	oven.
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-2 /2hrs
1

COOKING MEAT/POULTRY IN THE TOP OVEN

Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.

IF USING ALUMINIUM FOIL

1.Never allow foil to touch sides of oven.

2.Never cover interior with foil.

3.Never 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 of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate

when the required internal temperature has been reached.

	Beef		Pork	Lamb	Poultry
Rare 60OC	Medium 70OC	Well Done 70OC	90OC	80OC	90OC

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