22

Oven Temperature Charts – Meat

Top Oven Cooking

 

 

 

 

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 (1lb) +

 

Beef

No

 

160/180

20-25 mins per 450g

(slow roasting)

 

35 mins over.

 

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

 

190/200

35-40 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(foil covered)

 

(1lb)

 

Lamb

No

 

160/180

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

Pork

Yes

 

170/180

40 mins per 450g (1lb) +

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

 

40 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

No

 

160/180

Pork

 

 

 

 

 

 

 

 

Yes

 

190/200

40 mins per 450g (1lb)

 

 

(1lb) + 25 mins extra

(foil covered)

 

Shelf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

placed

 

 

 

 

25-30 mins per 450g

Veal

 

 

 

40-45 mins per 450g

Veal

No

 

160/170

Yes

 

170/180

directly

 

(slow roasting)

 

(1lb) + 40 mins over

 

(1lb) + 25 mins extra

 

 

 

on floor

 

 

 

 

 

 

 

 

 

 

 

of oven.

 

 

 

 

 

 

 

Veal

 

 

 

40-45 mins per 450g

 

 

 

 

 

 

 

Yes

 

190/200

Chicken/

 

 

 

18-20 mins per 450g

 

 

 

 

 

(foil covered)

 

(1lb)

 

Turkey

No

 

160/180

 

 

 

 

 

 

 

 

 

 

 

 

 

up to 4kg (8lb)

 

 

 

(1lb) + 20 mins extra

Poultry/Game

Yes

 

 

25-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

170/180

 

 

 

 

 

 

 

 

(slow roasting)

 

(1lb) + 25 mins over

 

Turkey

 

 

150/160

13-15 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

up to 5.5kg (12lb)

No

 

 

e.g. 5kg (11lb) = 143-165 mins

Poultry/Game

Yes

 

190/200

25-30 mins per 450g

 

 

 

 

 

 

 

 

12 mins per 450g (1lb)

(foil covered)

 

(1lb)

 

 

 

 

 

 

 

 

 

over 5.5kg (12lb)

 

 

150

e.g. 10kg (22lb) = 264 mins

 

 

 

 

 

 

 

 

 

 

 

 

 

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 22
Image 22
Hotpoint 50cm manual Time approx Position Meat Pre, Beef Rare, Lamb, Poultry, Pork, Veal

50cm specifications

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