Oven Temperature Charts - Meat

Food

 

 

Main Fan Oven Cooking

 

Note: Up to three shelves may be used in this oven. The position of

 

 

 

 

 

 

these is not important providing they are evenly spaced.

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time

heat

˚C

(approx.)

 

 

 

 

 

 

 

Beef

 

No

160/180

20-25 mins per 450g (1lb)

 

+ 20 mins extra

 

 

 

 

 

 

 

 

 

 

Lamb

 

No

160/180

25 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Pork

 

No

160/180

25 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Veal

 

No

160/170

25-30 mins per 450g (1lb)

 

+ 25 mins extra

 

 

 

 

 

 

 

 

 

 

Chicken/Turkey

 

No

160/180

18-20 mins per 450g (1lb)

up to 4kg (8lb)

 

+ 20 mins extra

 

 

 

 

 

 

 

 

 

Turkey up to

 

No

150/160

13-15 mins per 450g (1lb) eg.

5.5kg (12lb)

 

5kg (11lb) = 143-165 mins

 

 

 

 

 

 

 

 

 

Turkey over 5.5kg

 

No

150

12 mins per 450g (1lb) eg.

(12lb)

 

10kg (22lb) = 264 mins

 

 

 

 

 

 

 

 

 

Casserole Stews

 

No

140/150

112 - 2 hours

 

 

 

 

 

 

Food

 

Top Oven Convection Cooking

 

Meat

Pre-

Temperature

Time

Position from

heat

˚C

(approx.)

Base of Oven

 

 

 

 

 

 

Beef/Lamb

Yes

170/180

35 mins per 450g (1lb)

 

(Slow Roasting)

+ 35 mins over

 

 

 

 

 

 

 

 

 

Beef/Lamb

Yes

190/200

35 mins per 450g (1lb)

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

Pork

Yes

170/180

40 mins per 450g (1lb)

 

(Slow Roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

 

Pork

Yes

190/200

40 mins per 450g (1lb)

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

Veal

Yes

170/180

40-45 mins per 450g (1lb)

Shelf 1

(Slow Roasting)

+ 40 mins over

 

 

 

 

 

 

 

 

Veal

Yes

190/200

40-45 mins per 450g (1lb)

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

170/180

25-30 mins per 450g (1lb)

 

(Slow Roasting)

+ 25 mins over

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

190/200

25-30 mins per 450g (1lb)

 

(Foil Covered)

 

 

 

 

 

 

 

 

 

 

Casserole

Yes

150

2 -212hours

 

Cooking

 

 

 

 

COOKING MEAT/POULTRY IN THE TOP OVEN

Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.

IF USING ALUMINIUM FOIL

1. Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never 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 of meat, or the thickest part of poultry thighs, during the cooking period. The

 

meat thermometer will indicate

when the required internal temperature has been reached.

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef

 

Pork

Lamb

Poultry

 

23

 

Rare 60˚C

 

Medium 70˚C

Well Done 75˚C

90˚C

80˚C

90˚C

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 23
Image 23
Hotpoint S130E Mk2 manual Food Main Fan Oven Cooking, Top Oven Convection Cooking

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