OvenTemperature Chart-Meat
GB
Food |
| Main Fan Oven Cooking | ||
Note: Up to two shelves may be used in this oven. The position of these is not | ||||
| ||||
| important providing they are evenly spaced. | |||
|
|
|
| |
Meat | Temperature °C | Time (approx.) | ||
|
|
|
| |
Beef | No | 160/180 | ||
|
|
|
| |
Lamb | No | 160/180 | ||
|
|
|
| |
Pork | No | 160/180 | ||
|
|
|
| |
Chicken/Turkey up to 4kg (8lb) | No | 160/180 | ||
|
|
|
| |
Turkey up to 5.5kg (12lb) | No | 150/160 | ||
|
|
|
| |
Turkey over 5.5kg (12lb) | No | 150 | 10 mins per 450g (1lb) e.g. 10kg (22lb) = 264 mins | |
|
|
|
| |
Casserole Cooking | No | 140 | 1½ - 2 hrs | |
|
|
|
| |
Food |
| Top Oven Convection Cooking |
| ||
|
|
|
|
| |
Meat | Temperature °C | Time (approx.) | Position From | ||
Base of Oven | |||||
|
|
|
| ||
|
|
|
|
| |
Beef/ Lamb | Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over | 1 | |
(Slow Roasting) | |||||
|
|
|
| ||
|
|
|
|
| |
Beef/ Lamb | Yes | 180/190 | 35 mins per 450g (1lb) | 1 | |
(Foil Covered) | |||||
|
|
|
| ||
|
|
|
|
| |
Pork | Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over | 1 | |
(Slow Roasting) | |||||
|
|
|
| ||
|
|
|
|
| |
Pork | Yes | 190/200 | 40 mins per 450g (1lb) | 1 | |
(Foil Covered) | |||||
|
|
|
| ||
|
|
|
|
| |
Poultry/Game | Yes | 170/180 | 1 | ||
(Slow Roasting) | |||||
|
|
|
| ||
|
|
|
|
| |
Poultry/Game | Yes | 195/200 | 1 | ||
(Foil Covered) | |||||
|
|
|
| ||
|
|
|
|
| |
Casserole | Yes | 150 | 1 | ||
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 |
| |
|
|
|
|
|
|
|
|
| Rare 60°C | Medium 70°C | Well Done 75°C | 90°C | 80°C | 90°C |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
16
