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

26

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Creda E530E/R530E manual Top Oven Temperature Charts Meat

E530E/R530E specifications

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