Fan Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Fan Oven - Meat
Meat | Pre- | Temperature | Time (approx.) | |
| heat | °C |
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Beef | No | 160/180 | ||
(1lb) + 25 mins over. | ||||
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Lamb | No | 160/180 | ||
(1lb) + 25 mins over. | ||||
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Pork | No | 160/180 | ||
(1lb) + 25 mins over. | ||||
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Veal | No | 160/170 | ||
(1lb) + 25 mins over. | ||||
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Chicken/Turkey | No | 160/180 | ||
up to 4kg (8lb) | (1lb) + 20 mins over. | |||
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Turkey 4 to 5.5kg | No |
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(8 to 12lb) |
| 150/160°C | ||
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over 5.5kg (12lb) | No |
| allow 12 mins per 450g at | |
| 150°C | |||
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Casserole | No | |||
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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 |
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| Well Done: | 75°C | Veal: | 75°C |
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