Temperature Chart – Meat
|
|
| OVEN |
|
|
|
|
|
|
| Food | Preheat | Temperature and Time | Position in Oven |
| from bottom | |||
|
|
|
| |
|
|
|
|
|
| Beef | Yes | 190/200oC approx. |
|
| per 450 (1lb) + 25 mins extra |
| ||
|
|
|
| |
|
|
|
|
|
| Lamb | Yes | 190/200oC approx. |
|
| per 450 (1lb) + 25 mins extra |
| ||
|
|
|
| |
|
|
|
|
|
| Pork | Yes | 190/200oC approx. | In meat pan on runner 2 |
| per 450g (1lb) + 30 mins extra | |||
|
|
|
| |
|
|
|
|
|
| Veal | Yes | 190/200oC approx. |
|
| per 450g (1lb) + 30 mins extra |
| ||
|
|
|
| |
|
|
|
|
|
| Poultry/Game | Yes | 180/190oC approx. |
|
| per 450g (1lb) + 20 mins extra |
| ||
|
|
|
| |
|
|
|
|
|
| Turkey | Yes | up to 5.5kg (12lb) allow 22 mins |
|
|
|
| per 450g (1lb) at 190oC |
|
|
|
| e.g. 5kg (1lb) = 242 mins | In a suitable tin on Runner 1. |
|
|
| over 5.5kg (12lb) allow 16 mins | |
|
|
|
| |
|
|
| per 450g (1lb) at 180oC |
|
|
|
| e.g. 10kg (22lb) = 352 mins |
|
|
|
|
|
|
| Casseroles/Stews | Yes | 140/160oC approx. according to quantity | Runner 3 |
|
|
|
|
|
| If using aluminium foil:– |
|
|
|
| 1) Remember it is important to increase the cooking time by one third. |
| ||
| 2) Never allow foil to touch sides of oven. |
|
| |
| 3) Never cover oven interior with foil. |
|
| |
| 4) Never cover oven shelves with foil. |
|
| |
19 |
|
|
|
|
|
|
|
| |
