Oven Temperature Charts – Meat

Fan Oven Cooking

Meat

Pre-

Temperature

Time (approx.)

heat

oC

Beef

No

160/180

20-25 mins per 450g

(1 lb) + 20 mins extra

 

 

 

 

 

 

 

Lamb

No

160/180

25 mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Pork

No

160/180

25 mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Veal

No

160/170

25-30 mins per 450g

(1 lb) + 25 mins extra

 

 

 

 

 

 

 

Chicken/Turkey

No

160/180

18-20 mins per 450g

up to 4kg (8 lb)

(1 lb) + 20 mins extra

 

 

 

 

 

 

Turkey

 

150/160

13-15 mins per 450g (1 lb)

up to 5.5kg (12 lb)

No

 

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

 

mins

 

 

over 5.5kg (12 lb)

 

150

12 mins per 450g (1 lb)

 

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

Casserole Stews

No

140-150

11/2 - 2 Hrs

 

 

 

 

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

 

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Hotpoint EW31 installation instructions Oven Temperature Charts Meat

EW31 specifications

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