Oven Temperature Charts – Meat

23

Fan Oven Cooking

 

 

 

 

Conventional Oven

 

 

Meat

Pre-

Temperature

Time (approx.)

 

Meat

Pre-

Temperature and Time

 

Position in Oven

heat

oC

 

heat

 

from bottom

 

 

 

Beef

No

160/180

20-25 mins per 450g

 

Beef

Yes

190/200oC approx. 25-30 mins.

 

 

(1 lb) + 20 mins extra

 

per 450 (1 lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

No

160/180

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

(1 lb) + 25 mins extra

 

Lamb

Yes

190/200oC approx. 25-30 mins.

 

 

 

 

 

 

 

 

 

per 450 (1 lb) + 25 mins extra

 

 

Pork

No

160/180

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

(1 lb) + 25 mins extra

 

 

 

190/200oC approx. 30-35 mins.

 

In meat pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

 

 

Veal

No

160/170

25-30 mins per 450g

 

Yes

per 450 (1 lb) + 30 mins extra

 

on runner

 

 

 

2

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken/

 

 

18-20 mins per 450g

 

Veal

Yes

190/200oC approx. 25-35 mins.

 

 

Turkey

No

160/180

 

per 450 (1 lb) + 30 mins extra

 

 

(1 lb) + 20 mins extra

 

 

 

 

 

up to 4 kg (8 lb)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry/

 

190/180oC approx. 18-20 mins.

 

 

Turkey

 

150/160

13-15 mins per 450g (1 lb)

 

Yes

 

 

 

e.g. 5kg (1 lb) = 143-165

 

Game

per 450 (1 lb) + 20 mins extra

 

 

up to 5.5kg

 

 

 

 

 

 

 

 

 

mins.

 

 

 

 

 

 

(12 lb)

No

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey

Yes

up to 5.5kg (12 lb) allow 22 mins

 

In a suitable

over 5.5kg

 

 

12 mins per 450g (1 lb)

 

per 450g (1 lb) at 190oC

 

 

150

 

 

 

e.g. 5kg (1 lb) = 242 mins

 

tin on

 

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

 

 

 

 

(12 lb)

 

 

 

 

over 5.5kg (12 lb) allow 18 mins

 

runner 1

 

 

 

 

 

 

 

 

per 450g (1 lb) at 180oC

 

 

 

 

 

 

 

 

 

 

e.g. 10 kg (22 lb) = 352 mins

 

 

Casserole

No

140-150

1

1

/2 - 2 hrs

 

 

 

 

 

 

 

Casserole/Stews

Yes

140/160oC approx.

 

Runner 3

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:

60oC

Lamb:

80oC

Poultry: 90oC

Medium:

70oC

Pork:

90oC

 

Well Done:

75oC

Veal:

75oC

 

Page 23
Image 23
Hotpoint EG95 manual Time approx Meat Pre Temperature and Time, Heat, Beef Rare, Lamb, Poultry 90 o C, Pork, Veal

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