Indesit FIMU 23 IX, FIU20IX/1 OvenTemperature Chart - Meat, Cooking Meat/Poultry In The Top Oven

OvenTemperature

Chart - Meat

								GB
Beef		No	160/180			20-25 mins per 450g (1lb) + 20 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/Turkey up to 4kg (8lb)		No	160/180			18-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb)		No	150/160			13-15 mins per 450g (1lb) eg.
						5kg (11lb) = 143-165 mins
Turkey over 5.5kg (12lb)		No	150			12 mins per 450g (1lb) e.g.
						10kg (22lb) = 264 mins
Casserole Cooking		No	140/150			1½ - 2 hrs
Beef/ Lamb	Yes	170/180		35 mins per 450g (1lb) + 35 mins over			1
(Slow Roasting)
Beef/ Lamb	Yes	190/200			35 mins per 450g (1lb)		1
(Foil Covered)
Pork	Yes	170/180		40 mins per 450g (1lb) + 40 mins over			1
(Slow Roasting)
Pork	Yes	190/200			40 mins per 450g (1lb)		1
(Foil Covered)
Veal	Yes	170/180		40-45 mins per 450g (1lb) + 40 mins over			1
(Slow Roasting)
Veal	Yes	190/200			40-45 mins per 450g (1lb)		1
(Foil Covered)
Poultry/Game	Yes	170/180		25-30 mins per 450g (1lb) + 25 mins over			1
(Slow Roasting)
Poultry/Game	Yes	190/200			25-30 mins per 450g (1lb)		1
(Foil Covered)
Casserole	Yes	150				2-2½ hrs	1
Cooking

COOKING MEAT/POULTRY IN THE TOP OVEN

Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.

IF USING ALUMINIUM FOIL

1.Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never 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 of meat, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temperature has been reached.

Rare 60°C Medium 70°C

Well Done 75°C

90°C

80°C

90°C

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