Oven Temperature
Charts - Meat
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| Top Oven Cooking (KD6C35 and KDP60 only) |
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| Temperature °C | Time (approx.) | Position in Oven | ||
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| Beef/ Lamb |
| Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over. |
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| Beef/ Lamb |
| Yes | 190/200 |
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| Pork |
| Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over |
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| Pork |
| Yes | 190/200 | 40 mins per 450g (1lb) |
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| Veal |
| Yes | 170/180 | ||
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| (slow roasting) |
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| Veal |
| Yes | 190/200 |
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| Poultry/Game |
| Yes | 170/180 |
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| Poultry/Game |
| Yes | 190/200 |
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| Casserole |
| Yes | 150 |
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| Cooking |
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| If using aluminium foil, never: |
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| 1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil. | ||||
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| Fan Oven Cooking (all models) |
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| Meat |
| Temperature °C | Time (approx.) | Position in Oven | |
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| Beef |
| No | 160/180 |
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| Lamb |
| No | 160/180 | 25 mins per 450g (1lb) +25 mins extra |
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| Pork |
| No | 160/180 | 25 mins per 450g (1lb) +25 mins extra |
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| Veal |
| No | 160/170 |
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| Chicken / |
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| Turkey up to |
| No | 160/180 | bottom of oven. | |
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| 4kg (8lb) |
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| Turkey |
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| up to 5.5kg |
| No | 150/160 |
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| e.g. 5kg (11lb) = |
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| (12lb) |
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| Turkey |
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| 12 mins per 450g (1lb) |
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| over 5.5kg |
| No | 150 |
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| e.g. 10kg (22lb) = 264 mins |
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| (12lb) |
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| Casserole |
| No | 1½ - 2 hrs |
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| Stews |
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| If using aluminium foil, never: |
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| 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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