Indesit KP100IX Oven Cooking Chart - Baking, Fan Oven, Conventional Oven, Meat, Time approx, Beef

OVEN COOKING CHART - BAKING

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

Fan Oven				Conventional Oven
Meat	Pre-	Temperature	Time (approx.)	Meat	Pre-	Temperature	Time (approx.)	Position in
	heat	˚C			heat	˚C		Oven from
								bottom
Beef	No	160/180	20-25 mins per 450g	Beef	Yes	190/200	25-30 mins per 450g
			(1 lb) + 20 mins extra				(1 lb) + 25 mins over.
							25-30 mins per 450g
Lamb	No	160/180	25 mins per 450g	Lamb	Yes	190/200
			(1 lb) + 25 mins extra				(1 lb) + 25 mins over.
Pork	No	160/180	25 mins per 450g	Pork	Yes	190/200	30-35 mins per 450g	In meat pan on
			(1 lb) + 25 mins extra				(1 lb)+ 30 mins over	runner 2
				Veal	Yes	190/200	25-35 mins per 450g
			25-30 mins per 450g
Veal	No	160/170					(1 lb) + 30 mins over
			(1 lb) + 25 mins extra
				Poultry/Game	Yes	180/190	20-25 mins per 450g
Chicken/ Turkey	No	160/180	18-20 mins per 450g	up to 4kg (8lb)			(1 lb) + 20 mins over
up to 4kg (8 lb)			(1 lb) + 20 mins extra
				Turkey up to	Yes	190	22 mins per 450g (1 lb) eg.
				5.5kg (12lb)			5.5kg (11lb) = 242 mins
Turkey up to 5.5kg		150-160	13-15 mins per 450g (1 lb)					Runner 2
( 12 lb)	No		e.g. 5kg (11lb) =143-165 mins	Turkey over			18 mins per 450kg (1 lb)
		150	12 mins per 450g (1 lb) e.g.		Yes	180
Over 5.5kg (2lb)				5.5kg (12lb)			eg. 10kg (22lb) = 352 mins
			10kg (22lb) = 264 mins
				Casserole	Yes	140/160	2-21/2hrs
Casserole Stews	No	140-150	11/2 - 2 Hrs					Runner 3
				Cooking

11

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