Indesit FIMD E23 IX 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.
	B eef			N o		160/180				20-25 mins p er 450g (1lb ) + 20 mins extra .
	Lam b			N o		160/180				20-30 m ins p er 450g (1lb) + 25 m ins extra.
	Pork			N o		160/180				25-30 m ins p er 450g (1lb) + 25 m ins extra.
	Veal			N o		160/170				25-30 m ins p er 450g (1lb) + 25 m ins extra.
	C hicken/Turkey			N o		160/180				18 -20 mins p er 450g (1lb ) + 20 mins extra .
	up to 4kg (8lb)
	Turkey 4 to 5.5kg									13 -15 m ins per 450g (1lb) at 150/160°C
	(8 to 12lb )			N o		150/160
	over 5 .5kg (12lb)									allow 12 m ins per 450g at 150°C
	C asserole			N o		140-150				1½ - 2 hrs
	C ooking
	A llow foil to touch sides of oven.						C over oven interior w ith foil. C over shelves w ith 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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