Conventional Oven - Cooking Chart MEAT

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

Conventional Oven

Meat

Pre-

Temperature

Time (approx.)

Position in

 

heat

°C

 

Oven

 

 

 

 

 

Beef

Yes

190/200

25-30 mins per 450g

 

(1lb) + 25 mins over.

 

 

 

 

 

 

 

 

 

 

Lamb

Yes

190/200

25-30 mins per 450g

 

(1lb) + 25 mins over.

 

 

 

 

 

 

 

 

 

 

Pork

Yes

190/200

30-35 mins per 450g

In meat pan

(1lb) + 30 mins over.

on runner 2

 

 

 

 

 

 

 

 

Veal

Yes

190/200

25-35 mins per 450g

 

(1lb) + 30 mins over.

 

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

180/190

18-20 mins per 450g

 

up to 4kg (8lb)

(1lb) + 20 mins over.

 

 

 

 

 

 

 

 

 

Turkey up to

Yes

190

22 mins per 450g (1lb) eg.

Runner 3

5.5kg (12lb)

5.5 kg (11lb) = 242 mins

 

 

 

 

 

 

from bottom

Turkey over

Yes

180

18 mins per 450g (1lb) eg.

of oven

5.5kg (12lb)

10 kg (22lb) = 352 mins

 

 

 

 

 

 

 

 

 

Casserole

Yes

140/160

2-2 ½ hrs

Runner 3

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:

60°C

Lamb:

80°C

Poultry:

90°C

 

Medium:

70°C

Pork:

90°C

 

 

 

Well Done:

75°C

Veal:

75°C

 

 

17

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Hotpoint HW150EW manual Conventional Oven Cooking Chart Meat

HW150EW specifications

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