18

Oven Temperature Charts – Meat

Top Oven Cooking

 

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time (approx.)

Position

Meat

Pre-

Temperature

Time (approx.)

heat

oC

in Oven

heat

oC

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

170/180

35 mins per 450g (1lb)

 

Beef

No

160/180

20-25 mins per 450g

(slow roasting)

+ 35 mins over.

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

190/200

35-40 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(foil covered)

(1lb)

 

Lamb

No

160/180

25 mins per 450g

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

Pork

Yes

170/180

40 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

25 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

Pork

No

160/180

Pork

 

 

 

 

Yes

190/200

40 mins per 450g (1lb)

 

(1lb) + 25 mins extra

(foil covered)

Shelf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal

 

 

40-45 mins per 450g

placed

Veal

No

160/170

25-30 mins per 450g

Yes

170/180

directly

(1lb) + 25 mins extra

(slow roasting)

 

 

(1lb) + 40 mins over

on floor

 

 

 

 

 

 

 

of oven.

 

 

 

 

 

 

 

 

Veal

 

 

40-45 mins per 450g

 

 

 

 

 

 

 

 

Yes

190/200

Chicken/

 

 

18-20 mins per 450g

 

 

 

(foil covered)

(1lb)

 

Turkey

No

160/180

 

 

 

 

 

 

 

 

up to 4kg (8lb)

 

 

(1lb) + 20 mins extra

Poultry/Game

Yes

170/180

25-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

(1lb) + 25 mins over

 

Turkey

 

150/160

13-15 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

up to 5.5kg (12lb)

No

 

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

Poultry/Game

Yes

190/200

25-30 mins per 450g

 

 

 

 

 

mins

 

 

 

 

 

 

 

 

(foil covered)

(1lb)

 

over 5.5kg (12lb)

 

150

12 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

 

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

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

 

 

 

 

Casserole Stews

No

140-150

1

1

/

2

- 2 Hrs

Cooking

 

 

 

 

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 18
Image 18
Hotpoint EW41 manual Time approx Position Meat Pre, Oven, Beef Rare, Lamb, Poultry 90oC, Pork, Veal

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