33
Main Oven Temperature Chart
It is not necessary to
Conventional Oven (FIDM20 only) |
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Meat | Pre- | Temperature | Time (approx.) | Position in | Meat | Pre- | Temperature | Time (approx.) | ||||||
heat | ˚C | Oven | heat | ˚C | ||||||||||
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Beef/ Lamb | Yes | 170/180 | 35 mins per 450g (1 lb) + |
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| Beef | No | 160/180 | ||||||
(slow roasting) | 35 mins over. |
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| (1lb) + 20 mins extra | ||||||||||
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Beef/ Lamb | Yes | 190/200 |
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(foil covered) | (1 lb) |
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| Lamb | No | 160/180 | ||||||||
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| (1lb) + 25 mins extra | ||||||
Pork | Yes | 170/180 | 40 mins per 450g (1 lb) |
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(slow roasting) | + 40 mins over |
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| Pork | No | 160/180 | ||||
Pork |
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Yes | 190/200 | 40 mins per 450g (1 lb) |
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(foil covered) |
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| Runner 2 or 3 |
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Veal |
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| Veal | No | 160/170 | |||||||||
Yes | 170/180 | from bottom | ||||||||||||
(slow roasting) | (1 lb) + 40 mins over | (1lb) + 25 mins extra | ||||||||||||
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Veal | Yes | 190/200 |
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| Chicken/ Turkey |
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(foil covered) | (1 lb) |
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| No | 160/180 | |||||||||
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| up to 4kg (8 lb) | (1lb) + 20 mins extra | |||||||||
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Poultry/Game | Yes | 170/180 |
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(slow roasting) | (1 lb) + 25 mins over |
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| Turkey 4 to 5.5kg |
| (1lb) at plus 12 mins extra | ||||
Poultry/Game |
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| *For every 450g (1lb) over | |||||||
Yes | 190/200 |
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| (8 to 12 lb) | or 150 | 5.5kg (12lb) allow 10 mins | ||||||||
(foil covered) | (1 lb) |
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| at 150 C | ||
Casserole | Yes | 150 | 1 | /2 hrs |
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| Casserole Stews | No | 1 | 1 | /2 - 2 Hrs | ||||||||
Cooking |
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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 |
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| Well Done: | 75˚C | Veal: | 75˚C |
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