31

Main Oven Temperature Chart

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Conventional Oven

 

 

 

 

Fan Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time (approx.)

Position in

Meat

Pre-

Temperature

Time (approx.)

heat

˚C

Oven

heat

˚C

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

170/180

35 mins per 450g (1 lb) +

 

Beef

No

160/180

20-25 mins per 450g

(slow roasting)

35 mins over.

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

190/200

35-45 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(foil covered)

(1 lb)

 

Lamb

No

160/180

20-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

Pork

Yes

170/180

40 mins per 450g (1 lb)

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

 

 

 

25-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

No

160/180

Pork

Yes

190/200

40 mins per 450g (1 lb)

 

(1lb) + 25 mins extra

(foil covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Runner 3

 

 

 

25-30 mins per 450g

Veal

 

 

40-45 mins per 450g

Veal

No

160/170

Yes

170/180

from bottom

(slow roasting)

(1 lb) + 40 mins over

(1lb) + 25 mins extra

 

 

of oven.

 

 

 

Veal

Yes

190/200

40-45 mins per 450g

 

 

 

 

 

 

 

 

Chicken/ Turkey

 

 

18-20 mins per 450g

(foil covered)

(1 lb)

 

No

160/180

 

 

 

up to 4kg (8 lb)

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

170/180

25-30 mins per 450g

 

 

 

 

 

 

 

(slow roasting)

(1 lb) + 25 mins over

 

 

 

 

12-14 mins per 450g

 

 

 

 

 

150-160

 

 

 

 

 

 

 

Turkey 4 to 5.5kg

 

(1lb) at plus 12 mins extra

Poultry/Game

 

 

25-30 mins per 450g

 

No

 

*For every 450g (1lb) over

Yes

190/200

 

(8 to 12 lb)

or 150

5.5kg (12lb) allow 10 mins

(foil covered)

(1 lb)

 

 

per 450g (1lb)oand roast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

at 150 C

Casserole

Yes

150

2-2

1

/2 hrs

 

 

 

 

 

 

Casserole Stews

No

140-150

1

1

/2 - 2 Hrs

Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 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 31
Image 31
Creda S150E manual Main Oven Temperature Chart, Meat Pre, Beef

S150E specifications

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