Fan Oven - Cooking Chart MEAT

Note: Where times are stated, they are approximate only.

Fan Oven - Meat

Meat

Pre-

Temperature

Time (approx.)

 

heat

°C

 

 

 

 

 

Beef

No

160/180

25-30 mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Lamb

No

160/180

20-30 mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Pork

No

160/180

25-30 mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Veal

No

160/170

25-30 mins per 450g

(1lb) + 25 mins over.

 

 

 

 

 

 

 

Chicken/Turkey

No

160/180

18-20 mins per 450g

up to 4kg (8lb)

(1lb) + 20 mins over.

 

 

 

 

 

 

Turkey 4 to 5.5kg

No

 

13-15 mins per 450g (1lb) at

(8 to 12lb)

 

150/160°C

 

 

over 5.5kg (12lb)

No

 

allow 12 mins per 450g at

 

150°C

 

 

 

 

 

 

 

Casserole

No

140-150

1½-2 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:

60°C

Lamb:

80°C

Poultry:

90°C

 

Medium:

70°C

Pork:

90°C

 

 

 

Well Done:

75°C

Veal:

75°C

 

 

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Hotpoint EW36 manual Fan Oven Cooking Chart Meat

EW36 specifications

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