Indesit FIMD 23 (BK), FIMD E23 IX, FIMD 23 (WH) MainOven TemperatureChart, Rare, Medium, Well Done

MainOven

TemperatureChart

GB					￿	￿￿	￿	￿	￿
	It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
										￿￿
	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
									￿
		Allow foil to touch sides of oven.				Cover oven interior with foil. Cover shelves with foil.
					￿￿￿ ￿￿￿￿ ￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿￿
	It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
	￿￿￿￿			￿￿￿￿￿￿￿￿	￿￿￿￿￿￿￿￿￿￿￿ ￿￿			￿￿￿￿ ￿￿￿￿￿￿￿￿￿		￿￿ ￿￿￿￿￿ ￿￿ ￿￿￿￿
	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
					￿! ￿ ￿￿" ￿#￿￿￿￿￿￿￿ !￿￿#￿ ￿￿￿￿￿$
	%￿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

28