OVEN TEMPERATURE CHARTS – MEAT

Food

 

 

Fan Oven Cooking

 

 

 

 

 

 

Note: Up to three shelves may be used in this oven. The position of

 

 

 

these is not important providing they are evenly spaced.

 

 

 

 

 

 

 

Meat

 

Pre-

Temperature

Time

 

heat

˚C

(approx.)

 

 

 

 

 

 

 

 

Beef

 

No

160/180

20-25 mins per 450g (1lb)

 

+ 20 mins extra

 

 

 

 

 

 

 

 

 

 

Lamb

 

No

160/180

25 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Pork

 

No

160/180

25 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Veal

 

No

160/170

25-30 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Chicken/Turkey

 

No

160/180

18-20 mins per 450g (1lb)

up to 4kg (8lb)

 

+ 20 mins extra

 

 

 

 

 

 

 

 

 

Turkey up to 5.5kg

 

No

150/160

13-15 mins per 450g (1lb) e.g. 5kg

(12lb)

 

(11lb) = 143-165 mins

 

 

 

 

 

 

 

 

 

Turkey over 5.5kg

 

No

150

12 mins per 450g (1lb) e.g.

(12lb)

 

10kg (22lb) = 264 mins

 

 

 

 

 

 

 

 

 

Casserole / Stews

 

No

140/150

112 - 2 hours

 

 

 

 

 

 

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

Veal

 

 

 

 

 

 

 

Rare 60˚C

Medium 70˚C

Well Done 75˚C

90˚C

80˚C

90˚C

75˚C

 

 

 

 

 

 

 

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Creda REFLECTION manual Oven Temperature Charts Meat, If Using Aluminium Foil

REFLECTION specifications

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