Indesit FID201X/1, FID20BK/1, FID20WH/1, FIDM20IX/1 manual Main Oven Temperature Chart

Main Oven

Temperature Chart

Conventional Oven (FIDM20 only)

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Meat		Pre-heat	Temperature °C	Time (approx.)	Position in Oven
Beef/ Lamb		Yes	170/180	35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb		Yes	190/200	35-45 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 2 or 3 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
			If using aluminium foil, never:
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.

Fan Oven (FIDM20)

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Meat	Pre-heat	Temperature	Time (approx.)	Position in Oven
		°C
Beef	No	160/180	20-25 mins per 450g (1lb) + 20 mins extra.
Lamb	No	160/180	20-30 mins per 450g (1lb) +25 mins extra.
Pork	No	160/180	25-30 mins per 450g (1lb) +25 mins extra.
				Runner 2 or 3 from
Veal	No	160/170	25-30 mins per 450g (1lb) +25 mins extra.
				bottom of oven.
Chicken/Turkey	No	160/180	18-20 mins per 450g (1lb) + 20 mins extra.
up to 4kg (8lb)
Turkey 4 to 5.5kg	No	150/160	25-30 mins per 450g (1lb)
(8 to 12lb)		or 150
Casserole Cooking	No	140-150	1½ - 2 hrs
		If using aluminium foil, never:

1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.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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