Indesit DY46K/2 manual Oven Temperature Charts - Meat, Beef, Lamb 80C, Poultry, Pork 90C, Veal 75C

Oven Temperature

Charts - Meat

										GB
Beef/ Lamb			Yes		170/180	35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb			Yes		190/200	35-40 mins per 450g (1lb)
(foil covered)
Pork			Yes		170/180	40 mins per 450g (1lb) + 40 mins over
(slow roasting)
Pork			Yes		190/200	40 mins per 450g (1lb)
(foil covered)
Veal			Yes		170/180	40-45 mins per 450g (1lb) + 40 mins over			Runner 1 from
(slow roasting)									bottom of oven.
Veal			Yes		190/200	40-45 mins per 450g (1lb)
(foil covered)
Poultry/Game			Yes		170/180	25-30 mins per 450g (1lb) + 25 mins over
(slow roasting)
Poultry/Game			Yes		190/200	25-30 mins per 450g (1lb)
(foil covered)
Casserole			Yes		150	2-2½ hrs
Cooking
		Allow foil to touch sides of oven.				Cover oven interior with foil. Cover shelves with foil.
						￿￿￿ ￿￿￿￿ ￿￿￿￿￿￿￿ ￿￿￿￿ ￿￿￿￿￿￿￿
	￿￿￿￿			￿￿￿￿￿￿￿￿	￿￿￿￿￿￿￿￿￿￿￿ ￿￿	￿￿￿￿ ￿￿￿￿￿￿￿￿￿	￿￿￿￿￿￿￿￿ ￿￿ ￿￿￿￿
	Beef			No	160/180	20-25 mins per 450g (1lb) +25 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 /							Runner 1 from
	Turkey up to			No	160/180	18-20 mins per 450g (1lb) +20 mins over		bottom of oven.
	4kg (8lb)
	Turkey					13-15 mins per 450g (1lb)
	up to 5.5kg			No	150/160
						e.g. 5kg (11lb) = 143-165 mins
	(12lb)
	Turkey					12 mins per 450g (1lb)
	over 5.5kg			No	150
						e.g. 10kg (22lb) = 264 mins
	(12lb)
	Casserole			No	140-150	1½ - 2 hrs
	Stews
					￿￿ ￿￿￿￿￿ ￿￿￿￿￿￿￿￿￿ ￿￿￿￿ ￿￿￿￿￿!
			"￿Allow foil to touch sides of oven. #￿Cover oven interior with foil. $￿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

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