Oven Temperature Charts – Meat

27

Top Oven Cooking

 

 

 

Fan Oven Cooking (all models)

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

(slow roasting)

 

(1lb) + 35 mins over.

 

Beef

No

160/180

20-25 mins per 450g

 

 

 

 

 

 

Beef/ Lamb

Yes

 

190/200

35-40 mins per

 

(1lb) + 20 mins extra

 

 

 

 

 

(foil covered)

 

450g (1lb)

 

 

 

 

 

 

 

 

 

 

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

No

160/180

Pork

 

 

 

40 mins per 450g

 

Yes

 

170/180

 

(1lb) + 25 mins extra

 

 

 

 

 

(slow roasting)

 

(1lb) + 40 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25 mins per 450g

Pork

Yes

 

190/200

40 mins per 450g (1lb)

 

Pork

No

160/180

 

 

(1lb) + 25 mins extra

(foil covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Runner 1

 

 

 

 

Veal

 

 

 

40-45 mins per 450g

 

 

 

25-30 mins per 450g

Yes

 

170/180

from

Veal

No

160/170

(slow roasting)

 

(1lb) + 40 mins over

(1lb) + 25 mins extra

 

 

 

bottom of

 

 

 

 

 

 

 

 

oven.

 

 

 

 

Veal

 

 

 

40-45 mins per

 

 

 

 

Yes

 

190/200

Chicken/

 

 

18-20 mins per 450g

 

 

 

 

(foil covered)

 

450g (1lb)

 

Turkey

No

160/180

 

 

 

 

(1lb) + 20 mins extra

 

 

 

 

 

 

up to 4kg (8lb)

 

 

Poultry/Game

 

 

 

25-30 mins per 450g

 

 

 

 

Yes

 

170/180

 

 

 

 

 

 

 

Turkey

 

150/160

13-15 mins per 450g (1lb)

(slow roasting)

 

(1lb) + 25 mins over

 

 

 

 

 

 

 

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

 

 

 

 

 

 

up to 5.5kg (12lb)

No

 

mins

Poultry/Game

 

 

 

25-30 mins per

 

 

 

 

190/200

 

 

 

12 mins per 450g (1lb)

Yes

 

 

over 5.5kg (12lb)

 

150

(foil covered)

 

450g (1lb)

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Casserole

 

 

 

Casserole

Yes

 

150

2-21/2hrs

 

No

140/150

11/2 - 2 hrs

Cooking

 

 

 

 

 

Stews

 

 

 

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 27
Image 27
Hotpoint 61DC, C367E, C368, ARC60 manual Time approx Position Meat Pre, Heat, Lamb, Pork, Veal

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