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

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	11⁄2 - 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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