24

Main Fan Oven Cooking

Meat
Beef
Lamb
Pork
Chicken/Turkey
up to 4kg (8lb)
Turkey up to 5.5kg
(12lb)
Turkey over 5.5kg
(12lb)
Casserole Stews

Food

Temperature
oC
Time
(approx.)
Pre-
heat
No 160/180 20-25 mins per 450g (1lb)
+ 20 mins extra
20-30 mins per 450g (1lb)
+ 25 mins extra
20-30 mins per 450g (1lb)
+ 25 mins extra
15-20 mins per 450g (1lb)
+ 20 mins extra
12-14 mins per 450g (1lb)
+12 mins extra
10 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
11⁄2- 2 hours
160/180
160/180
160/180
150/160
150
140
No
No
No
No
No
No
Note: Up to two shelves may be used in this oven. The position
of these
is not important providing they are evenly spaced.

Top Oven Convection Cooking

Meat
Beef/Lamb
(Slow Roasting)
Beef/Lamb
(Foil Covered)
Pork
(Slow Roasting)
Pork
(Foil Covered)
Poultry/Game
(Slow Roasting)
Poultry/Game
(Foil Covered)
Casserole Cooking

Food

Temperature
oC
Time
(approx.)
Position from
Base of Oven
Pre-
heat
Yes
Yes
Yes
Yes
Yes
Yes
Yes
170/180 35 mins per 450g
(1lb) + 35 mins over 1 A
1 A
1 A
1 A
1 A
1 A
1 A
35 mins per 450g (1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
25-30 mins per 450g (1lb)
+ 25 mins over
25-30 mins per 450g (1lb)
2 -21⁄2hours
180/190
170/180
190/200
170/180
195/200
150
Oven Temperature Charts - Meat

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
Rare 60OC Medium 70OC90
OC80
OC90
OC
Well Done 75OC
Pork Lamb Poultry