Oven Temperature Chart - Meat
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| Main Fan Oven Cooking | ||
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| Note: Up to two shelves may be used in this oven. The position of |
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Meat |
| Pre- | Temperature | Time | |
| heat | ˚C | (approx.) | ||
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Beef |
| No | 160/180 | ||
| + 20 mins extra | ||||
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Lamb |
| No | 160/180 | ||
| + 25 mins extra | ||||
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Pork |
| No | 160/180 | ||
| + 25 mins extra | ||||
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Chicken/Turkey |
| No | 160/170 | ||
up to 4kg (8lb) |
| + 20 mins extra | |||
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Turkey up to 5.5kg |
| No | 150/160 | ||
(12lb) |
| +12 mins extra | |||
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Turkey over 5.5kg |
| No | 150 | 10 mins per 450g (1 lb) | |
(12lb) |
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Casserole Stews |
| No | 140 | 11⁄2 - 2 hours | |
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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 |
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Rare 60OC | Mediun 70OC | Well Done 75OC | 90OC | 80OC | 90OC |
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